Chocolate Ice Cream; Strawberry Sorbet - Hamilton Beach 68320 Mode D'emploi

Recipes
Old Fashioned Vanilla Ice Cream
3 ⁄ cup (175 ml) sugar
4
1 ⁄ teaspoon (0.625 ml) salt
8
1 3 ⁄ cups (425 ml) whole milk
4
2 large eggs, beaten
1 1 ⁄ cups (375 ml) heavy whipping cream
2
1 teaspoon (5 ml) vanilla extract
1. In heavy saucepan, combine sugar, salt, and milk. Cook over
medium heat, stirring occasionally until mixture is steaming.
Reduce heat to low.
2. In medium bowl, slightly beat eggs. Slowly whisk half of the hot
mixture into the eggs and pour back into saucepan. Cook over
medium-low heat until slightly thick, about 3 minutes. Remove
from heat and refrigerate until chilled or overnight.
3. When ready to make ice cream, stir heavy cream and vanilla into
the chilled custard mixture.
4. Start ice cream maker and pour mixture through hole in lid.
5. Churn for 20–40 minutes or until desired consistency.
Easy Vanilla Ice Cream
2 cups (500 ml) half 'n half
1 cup (250 ml) heavy whipping cream
1 1 ⁄ teaspoons (7 ml) vanilla
2
1 ⁄ cup (125 ml) sugar
2
1. Combine all ingredients in bowl. Mix well.
2. Start ice cream maker and pour mixture through hole in lid.
3. Churn for 20–40 minutes or until desired consistency.
Variations: Add mix-ins, such as chocolate chips or chopped nuts,
after ice cream has churned for at least 15 minutes or when mixture
is thick and has started to freeze.
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Chocolate Ice Cream

2 cups (500 ml) heavy whipping cream
1 cup (250 ml) whole milk
1 ⁄ cup (125 ml) sugar
2
1 ⁄ cup (60 ml) cocoa powder
4
1 teaspoon (5 ml) vanilla
1. Combine sugar and cocoa in small bowl.
2. In saucepan over medium heat, warm cream and milk.
3. When cream and milk mixture is warm, whisk in sugar and cocoa
mixture and vanilla. Whisk until sugar is dissolved and mixture is
well combined.
4. Chill in refrigerator overnight.
5. When ready to make ice cream, start ice cream maker and pour
mixture through hole in lid.
6. Churn for 20–40 minutes or until desired consistency.

Strawberry Sorbet

1 ⁄ cup (125 ml) sugar
2
1 cup (250 ml) water
4 cups (1 L) fresh or thawed frozen strawberries
1 tablespoon (15 ml) lemon juice
1. Combine sugar and water in heavy saucepan. Bring to a boil.
Reduce heat to low and simmer until all sugar is dissolved.
2. Remove from heat; place in refrigerator and cool completely.
3. Puree strawberries; then add lemon juice and sugar water.
4. Start ice cream maker and pour mixture through hole in lid.
5. Churn for 20–40 minutes or until desired consistency.
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