Ice Cream Maker Demo - Pampered Chef скачать в хорошем качестве

Ice Cream Maker Demo - Pampered Chef

Correction Best when you freeze the ice cream bowl over night! Basic Vanilla Ice Cream - soft serve 2 cups heavy cream 1 cup of milk 1/2 cup sugar 1 tsp vanilla extract Raspberry-Blueberry Frozen Yogurt. 2 cups Trader Joes Whole Milk Greek Yogurt 1/2 cup whole milk 1/2 cup frozen raspberries 1/2 cup frozen blueberries 1/3 cup sugar I put the raspberries and blueberries with 1/2 cup of the yogurt and 1/4 cup of the milk, then whisked that into the rest of the yogurt. Churned it for 30 minutes. (4 WW smartpoints per half cup!) Basic Chocolate Recipe • 2 cups (500 mL) heavy whipping cream • 1 cup (250 mL) whole milk • ¼ to ½ cup cocoa powder (don’t worry if cocoa powder does not mix up well in cream and milk mixture—it will churn up nicely) OR ½ cup (125 ml) chocolate syrup • ½ cup (125 mL) sugar • 1 tsp. (5 mL) vanilla extract Coffee Ice Cream • 1½ cups (375 mL) heavy whipping cream • ½ cup (125 mL) whole milk • ½ cup (125 mL) sugar • 1 tbsp (15 mL) instant coffee granules • 2 egg yolks • 1 tsp. (5 mL) vanilla extract DIRECTIONS 1. Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours. 2. Combine the cream, milk, sugar, and coffee in a small saucepan. Bring to a gentle boil over medium heat. Remove the pan from the heat. 3. Meanwhile, whisk the egg yolks in a Classic Batter Bowl. Slowly add 1 cup (250 mL) of the hot cream into the egg yolks to temper the eggs. Slowly add the egg mixture back into the hot cream. Cook over medium-low heat, stirring occasionally for about 5 minutes, or until the mixture thickens enough to coat the back of a spoon and reaches 165°F (75°C). 4. Remove the pan from the heat, add the vanilla, and pour the mixture into a clean bowl. Cover the bowl and let it chill in the refrigerator for at least 2 hours, or until it reaches VEGAN STRAWBERRY ICE CREAM INGREDIENTS • 1 can (13.66 oz/403 mL) unsweetened coconut milk • ½ cup (125 mL) sugar • 2 tbsp (30 mL) coconut oil, melted • 1 tsp. (5 mL) vanilla extract • ¼ cup (50 mL) fresh strawberries, chopped • DIRECTIONS 1. Place the bowl of the Ice Cream Maker into the freezer for at least 24 hours. 2. Combine the coconut milk, sugar, coconut oil, and vanilla extract in a Classic Batter Bowl and whisk for 1 minute, or until the sugar is dissolved. 3. Add the strawberries and stir to combine. 4. Remove the Ice Cream Maker bowl from the freezer and attach the assembled clear lid to the bowl. 5. Set the timer for 20 minutes. Once the paddle starts rotating, pour the mixture into the bowl. 6. When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached.