Waves IC-201930 Mode D'emploi page 7

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into the ice cream
STRAWBERRY SORBET
1Liter fresh or frozen (thawed)
Strawberries, pureed
1.25dl sugar
2.5dl water
1tablespoon lemon juice
Combine sugar and water in a small saucepan. Heat to boiling. Reduce heat and simmer until
sugar dissolves. Remove from heat and cool completely (1‐2hours).combine with pureed
strawberries and lemon juice. Pour into canister and freeze as directed on pages3
EASY CHOCOLATE ICE CREAM
3.3dls chocolate milk
5 dls chocolate milk
0.6dl sweetened condensed milk
0.8dl sweetened condensed milk
0.8dl whipped dessert topping
1.25dl whipped dessert topping
Combine all ingredients, pour into canister and freeze as directed on Pages3
CHOCOLATE ICE CREAM
5.5dl whole milk
2.5dl sugar
Dash salt
2ounces semisweet chocolate squares
finely chopped
2egg, beaten
1.8dl half and half
1.25dl whipping cream
1teaspoon vanilla extract
Combine milk, sugar, salt and chocolate in a saucepan. Cook over medium heat, stirring
constantly, until chocolate is melted and mixture almost boils. Gradually stir about 2.5 dl of
the hot mixture into the beaten eggs. Add the eggs to remaining hot mixture. Cook and stir
over low heat until slightly thickened (2 minutes).stir in half and half, whipping cream and
vanilla. Cover and refrigerate for 2 hours.
Pour into canister and freeze as directed on pages3
CINNAMON WALNUT ICE CREAM
3.75dls whole milk
2.5dl half and half
1.25dl whipping cream
1.8dl sugar
2.5dl chopped walnuts
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