Strawberry Sorbet - Hamilton Beach 68990 Manual De Instrucciones

Recipes
(cont.)
Fruit Sherbet
3 12-ounce (340 g) bags frozen fruit, unsweetened (strawberry,
peach, pineapple, or combination)
9 cups (2.13 L) half 'n half
1 1/2 cups (355 ml) sugar
3 Tablespoons (44 ml) lime juice
Directions:
In a blender or food processor, combine all ingredients and process
until well-blended and smooth. Pour into canister.
Strawberry Cheesecake Ice Cream
1 8-ounce (227-g) package cream cheese (softened)
2 cups (473 ml) frozen strawberries (slightly thawed)
2 (14-ounce [397-g]) cans sweetened condensed milk
2 cups (473 ml) heavy whipping cream
2 teaspoons (10 ml) vanilla extract
1 cup (237 ml) graham cracker crumbs
Directions:
Allow cream cheese to soften and the strawberries to become slightly
thawed. In a medium bowl, beat cream cheese until fluffy. Gradually
add condensed milk until smooth (you may use a hand mixer). Mix
in heavy whipping cream and vanilla. Chop strawberries into small
pieces and stir into mixture. Stir in graham cracker crumbs. Mix well.
Pour into canister.
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Strawberry Sorbet

1 1/2 cups (355 ml) sugar
3 cups (710 ml) water
3 16-ounce (454-g) bags fresh or thawed frozen strawberries
3 Tablespoons (44 ml) lemon juice
Directions:
Combine sugar and water in heavy saucepan. Bring to a boil. Reduce
heat to low and simmer until all sugar is dissolved. Remove from heat.
Refrigerate until chilled. Puree strawberries; add lemon juice and sugar
water. Mix well. Pour into canister.
Chocolate Chip-Mint Frozen Yogurt
2 2-pound (907-g) containers plain yogurt*
6 ounces (170 g) unsweetened chocolate, chopped
2 teaspoons (10 ml) mint extract
2 cups (473 ml) sugar
1 1/2 cups (355 ml) half 'n half
Directions:
Chop chocolate into small pieces. Combine all ingredients. Mix well.
Pour into canister.
* For milder yogurt taste, replace the plain yogurt with
vanilla-flavored yogurt.
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