Cuisinart Gelateria ICE-70 Serie Manual De Instrucciones & Libro De Recetas página 24

Pineapple Sorbet
For a taste of the tropics, prepare this sorbet for your family and friends.
Makes about 7 cups (fourteen ½-cup servings)
2 cups water
1 cup granulated sugar
Pinch kosher salt
4½ cups cubed pineapple (fresh or frozen, thawed, not canned)
1. Prepare simple syrup by adding the water, sugar and salt (if using
fresh pineapple, the core can be added to the pot as well) to a
medium saucepan set over medium-low heat. Cook until the sugar is
fully dissolved. Discard the core and remove from heat and bring to
room temperature.
2. In a blender, combine the simple syrup and the cubed pineapple and
blend until smooth. Strain through a fine mesh strainer. Cover and
refrigerate at least 2 hours, or overnight.
3. Press Sorbet and then Start/Stop. Pour the mixture through the spout
and then cover with the cap. Let mix until thickened. The sorbet will
have a soft texture. If a firmer consistency is desired, transfer the
sorbet to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
Chocolate Cocoa Nib and Pecan Sandwich Cookies
A step above the traditional ice cream sandwich cookies. If you cannot find
cocoa nibs, miniature chocolate chips can be substituted, or you can double
the amount of pecans.
Makes 24 cookies (for 12 ice cream sandwiches)
⁄
1
cup cocoa powder, sifted
3
⁄
1 1 cups bread flour
3
¾ teaspoon baking powder
¼ teaspoon kosher salt
1 tablespoon instant espresso powder
½ cup (1 stick) unsalted butter, room temperature and cubed
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
3 tablespoons cocoa nibs (can be found in most gourmet or
specialty stores)
¼ cup chopped pecans, toasted
1. Preheat oven to 350°F.
2. Combine the cocoa powder, flour, baking powder, salt and espresso
powder in a small bowl. Whisk to blend; reserve.
3. Place the butter in the bowl of a Cuisinart
mixing paddle. Using medium speed (4 to 5), cream until smooth.
Gradually add the sugar and mix until creamy. Add the egg and vanilla
and mix until combined. Add the reserved dry ingredients and using a
low speed (2 to 3), mix until fully incorporated. Add the cocoa nibs and
pecans and mix on low until just combined.
4. Using a small ice cream scoop (about 1½ inches in diameter), scoop
the dough onto a parchment-lined cookie sheet (each round should be
about 2 tablespoons). Use a cup to flatten each cookie mound down.
5. Bake in the preheated oven for about 20 minutes, or until the cookie
looks dry, but not firm. Let cookies fully cool before assembling.
6. To assemble: Using a small ice cream scoop, scoop about 2
tablespoons of your favorite ice cream onto the flat part of one cookie.
Place another cookie on top of the ice cream and press down until the
ice cream just reaches the edge of the cookies. Continue with each
set of cookies. Wrap each ice cream sandwich in plastic wrap and
chill in the freezer until firm (about 20 minutes).
Nutritional information per serving (2 cookies, not including ice cream):
24
Stand Mixer, fitted with the
®