Hamilton Beach 68990 Manual De Instrucciones página 11

Recipes
(cont.)
Rocky Road Ice Cream
3/4 cup (177 ml) unsweetened cocoa powder
2 1/4 cup (532 ml) sugar
3 cups (710 ml) milk
1 Tablespoon (15 ml) vanilla extract
Dash of salt
3 cups (710 ml) whipping cream
3 ounces (85 g) semisweet chocolate
1 1/2 cups (355 ml) miniature marshmallows
3/4 cup (177 ml) chopped pecans (optional)
Directions:
In heavy saucepan, combine cocoa powder and sugar. Gradually
stir in milk. Cook over low heat, stirring constantly, until sugar has
dissolved. Remove from heat and refrigerate until chilled. When ready
to freeze, mix vanilla extract, salt, and whipping cream into the chilled
mixture. Stir coarsely chopped semisweet chocolate, pecans, and
marshmallows into mixture; mix well. Pour into canister.
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Chocolate Ice Cream
12 ounces (340 g) unsweetened chocolate, chopped
3 cups (710 ml) half 'n half or evaporated milk
3 cups (710 ml) sugar
6 Tablespoons (89 ml) flour
1/2 teaspoon (2.5 ml) salt
6 eggs
4 1/2 cups (1.06 L) heavy whipping cream
1 Tablespoon (15 ml) vanilla extract
1 cup (237 ml) chopped nuts, optional
Directions:
In heavy saucepan, combine chocolate and half 'n half or evaporated
milk. Cook over medium to low heat until chocolate is melted and
mixture is smooth (about 5 minutes). In medium bowl, combine
sugar, flour, and salt. Gradually whisk dry ingredients into the melted
chocolate mixture and bring to boil. Reduce heat to medium-low and
cook, stirring occasionally. In medium bowl, slightly beat eggs. Slowly
whisk in half of the hot chocolate mixture then transfer this mixture
to the remaining chocolate in saucepan. Cook about 5 minutes, until
thick, smooth, and steaming. Refrigerate until chilled. When ready to
freeze, add whipping cream and vanilla to the chilled mixture. Pour
into canister.
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1/20/14 4:39 PM