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Aroma AIC-304 EM Manual

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11
RECIPES
Chocolate Ice Cream
2-2/3 cup granulated sugar
2 tsp cornstarch
1/2 Salt
6 cups milk
4 eggs, beaten
6 squares semi-sweet chocolate, melted
1-1/3 cups half and half
2 cups whipping cream
2 tbsp vanilla extract
Mix the sugar, cornstarch and salt in a large saucepan. Over medium heat, slowly stir in
the milk, stirring constantly until the mixture begins to simmer. Very slowly, add the
beaten eggs and continue to stir. Reduce heat to low and cook until mixture thickens
slightly. Slowly stir in the melted chocolate and whisk until all chocolate is combined and
mixture is smooth. Slowly add vanilla, half and half, and heavy cream. Pour into a large
glass bowl, cover and refrigerate for 2-4 hours or until mixture has chilled. Pour mixture
into the mixing canister and follow directions in the "How to Use" section, pages 4 to 7.
Rocky Road Ice Cream
1-3/4 cup granulated sugar
1/2 Salt
2 cups milk
6 squares semi-sweet chocolate
2 cups half and half
6 cups whipping cream
1 tbsp vanilla extract
2 cups mini marshmallows
1-1/2 cups chocolate chips
1 cups chopped pecans
Mix the milk and chocolate in a large saucepan. Over medium heat, stir until the
chocolate is completely melted. Remove from heat and slowly add sugar and salt, mixing
well, until dissolved. Stir in the remaining ingredients, then cover and refrigerate for
about 30 minutes or until mixture has chilled. Pour mixture into the mixing canister and
follow directions in the "How to Use" section, pages 4 to 7.
RECETAS
11
Helado de Chocolate
2-2/3 tazas de azúcar granulada
2 cucharaditas de maicena
1/2 cucharadita de sal
6 tazas de leche
4 huevos batidos
6 cuadros de chocolate semidulce
1 1/3 tazas mitad crema y mitad leche (half and half)
2 tazas de crema batida
2 cucharadas de extracto de vainilla
Mezcle el azúcar, la maicena y la sal en una cacerola grande, A fuego mediano, agregue
lentamente la leche, revolviendo constantemente hasta que la mezcla comience a hervir.
Muy lentamente, añada los huevos batidos y continúe revolviendo. Reduzca el fuego y
cocine la mezcla hasta que espese ligeramente. Vaya agregando poco a poco y
lentamente la vainilla, la 1 2/3 tazas de mitad crema y mitad leche y la doble crema.
Vacíela en un tazón grande de vidrio, tápelo 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 "Modo de Usarse", de las páginas 4 a la 7.
Helado Camino Empedrado
1-3/4 tazas de azúcar granulada
1/2 cucharadita de sal
2 tazas de leche
6 cuadros de chocolate semidulce
2 tazas mitad crema y mitad leche (halsf and half)
6 tazas de crema batida
1 cucharadas de extracto de vainilla
2 tazas de malvaviscos miniatura
1-1/2 tazas de pedacitos de chocolate (chocolate chips)
1 tazas de nueces picadas
Mezcle la leche y el chocolate en una cacerola grande. A fuego mediano agregue el
chocolate, revolviendo hasta que se derrita completamente. Retire del fuego y añada
lentamente el azúcar y la sal, mezclando bien hasta que se disuelvan. Revuelva el
resto de los ingredientes, tape y refrigere durante 30 minutos aproximadamente o hasta
que la mezcla se haya enfriado. Vacíe la mezcla en el bote (garrafa) de mezclar y siga
las instrucciones de la sección "Modo de Usarse", de las páginas 4 a la 7.
… 13


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