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Aroma AIC-234 Manual

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13
RECIPES
Cookie Dough Ice Cream
1 cup chocolate chip cookie dough, crumbled into small pieces
1 cup mini chocolate chips (optional)
6 large eggs
2-1/4 cups sugar
6 cups heavy cream
3 cups milk
Place the cookie dough and the chocolate chips in separate bowls.
Cover and chill until cold. Whisk the eggs in a mixing bowl 1-2 minutes,
until light and fluffy. Slowly mix in sugar, whisking until completely
blended. Slowly add cream and milk and whisk until blended. Pour
mixture into mixing canister and follow the directions in the “To Make
Ice Cream” section, pages 4-6. Do not fill the mixing canister more
than 2/3 full, as the mixture will expand during freezing. When the
mixture has finished churning, add cookie dough and chocolate chips
(optional) and stir in evenly.
Peanut Butter Chocolate Chip Ice Cream
2-2/3 cups granulated sugar
2 Tbsp cornstarch
1/2 tsp salt
1-1/2 tsp vanilla
6 cups milk
4 eggs, beaten
2 cups heavy cream
1-1/3 cups half and half
1-1/2 cups chocolate chips
1 cup peanut butter or peanut butter chips, melted
Mix the sugar, cornstarch and salt in a large saucepan. Over medium
heat, slowly stir in the milk, stirring constantly. Very slowly, add the
beaten eggs and continue to stir. Reduce heat to low and cook until
mixture thickens slightly. Slowly stir in peanut butter and whisk until all
peanut butter is combined and mixture is smooth. Slowly add vanilla,
half and half and heavy cream. Pour into a large glass bowl and
refrigerate for 2-4 hours or until the mixture has chilled. Pour the mixture
into the mixing canister and follow the directions in the "To Make Ice
Cream" section, pages 4-6. Do not fill the mixing canister more than
2/3 full, as the mixture will expand during freezing. Stir in chocolate
chips once ice cream is finished churning and stir evenly.
13
RECETAS
Helado de pasta de galleta (cookie dough)
1 taza de pasta de galleta
1 taza de pedacitos de chocolate
6 huevos grandes
2-1/4 tazas de azúcar
3 tazas de leche
Refrigere el pasta de galleta y el chocolate hasta que se hayan enfriados.
Bata los huevos hasta que sean muy ligeros (1 o 2 minutos). Vaya agregando
poco a poco ya lentamente el azúcar hasta que esté completamente
mezclado. Agregue lentamente la crema y la leche y bata hasta que estén
mezclados. Vacíela en el bote de mezclar y siga las instrucciones de la
sección “Para hacer helado,” de las páginas 4 a la 6. Sólo llene el bote hasta
2/3 de su capacidad, ya que la mezcla se expandirá durante el proceso de
congelamiento. Después de mezclar el helado, desmigaje la pasta de
galleta y mezcle en el helado. Coloque la mezcla en el congelador hasta
que esté firme
.
Helado de mantequilla de cacahuate y pedacitos
de chocolate (chocolate chips)
2-2/3 tazas de azúcar granulada
1 cucharadita de maicena
1/2 cucharada de sal
1-1/2 cucharadas de vainilla
7 tazas de leche
4 huevos batidos
2 tazas de doble crema
1-1/3 tazas de mitad de crema y mitad de leche (half and half)
1-1/2 tazas de pedacitos de chocolate (chocolate chips)
1 taza de mantequilla de cacahuate o de pedacitos de
mantequilla de cacahuate (peanut butter chips),
derretidos
Mezcle el azúcar, la maicena y la sal en una cacerola grande. A fuego
mediano vacíe lentamente la leche, revolviendo constantemente. Muy
lentamente, agregue los huevos batidos y continúe revolviendo. Baje el
fuego y cocine hasta que la mezcla espese ligeramente. Revolviendo
lentamente incorpore la mantequilla de cacahuate y bata rápidamente
hasta que toda la mantequilla de cacahuate quede combinada y la mezcla
quede suave. Lentamente añada la vainilla, la 1-1/2 tazas de mitad crema y
mitad leche y la doble crema. Vacíela en un tazón grande de vidrio y
refrigere de 2 a 4 horas o hasta que la mezcla se haya enfriado. Vacíe la
mezcla en el bote (garrafa) de mezclar y siga las instrucciones de la sección
“Para hacer helado,” de las páginas 4 a la 6. Sólo llene el bote hasta 2/3 de
su capacidad. Agregue los pedacitos de chocolate cuando el proceso de
congelamiento ha terminado.
… 15


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