Strawberry Ice Cream - Cuisinart SORBETIERE ICE CREAM & GELATO PROFESSIONAL Manual Del Usuario

• Turn appliance on and set the timer for 40 to 50 minutes.
• To produce a fi rmer ice cream churn in the ice cream maker for longer.
• Serve or store in an airtight container in the freezer.
Variations:
Mint Choc Chip: omit the vanilla and replace with 1tsp of peppermint extract. Chop 100g of milk
chocolate into very small pieces and add during the last 5 minutes of mixing.
Cookies and Cream: add 180g of coarsely chopped cookies e.g. chocolate chip during the last 5
minutes of mixing.
CHOCOLATE ICE CREAM
225ml full fat milk
100g granulated sugar
200g milk chocolate, broken into 1cm pieces
450ml double cream
1 tsp vanilla extract
• Heat the milk, cream and vanilla in a medium pan over a medium heat until just bubbling around
the edges.
• Place the sugar and chocolate into a food processor and process until fi nely chopped. Add the
hot milk to the processor and mix until smooth.
• Transfer to a medium bowl to cool completely. Cover and refrigerate for at least 2 hours,
preferably overnight.
• With the ice cream paddle fi tted, whisk the mixture and pour into the ice cream maker. Cover
with the lid.
• Turn appliance on and set the timer for 40 to 50 minutes.
• To produce a fi rmer ice cream churn in the ice cream maker for longer.
• Serve or store in an airtight container in the freezer.

STRAWBERRY ICE CREAM

300g fresh strawberries, stemmed & sliced
1 tbsp lemon juice
160ml full fat milk
150g granulated sugar
300ml double cream
1 tsp vanilla extract
• In a small bowl combine the strawberries, lemon juice and 50g of the sugar. Stir gently and leave
to stand in the fridge for 2 hours. Strain the strawberries, reserving juices. Mash or puree half of
the strawberries and add to the reserved juices, leaving the remaining strawberries aside.
• Pour the milk and the remaining sugar into a medium bowl and whisk until the sugar has
dissolved. Stir in the cream, mashed strawberries and vanilla. Cover and refrigerate for at least 2
hours, preferably overnight.
• With the ice cream paddle fi tted, whisk the mixture and pour into the ice cream maker. Cover
with lid.
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