Fresh Strawberry Ice Cream - Baumatic GELATO2SS-AUS Instruction Manual

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1/2 cup granulated sugar

2-3 cups heavy cream, well chilled

1 – 2 teaspoons pure vanilla extract

In a medium bowl, use a hand mixer or a whisk, for about 1 -2 minutes on a low speed, to combine the milk

and granulated sugar until the sugar is dissolved. Stir in the heavy cream and vanilla extract. Turn the

machine on, pour the mixture into the freezer bowl through the ingredient spout and let the mix churn for

about 50 – 60 minutes until thickened.

Nutritional analysis per serving:

Calories 239 (68% from fat). Carbs:17g, Protein: 2g, Fat: 18g, Sat.fat: 11g, Cholesterol:. 69mg, Sodium:

30mg.

VARIATIONS:

Mint Chip: Replace the vanilla extract with 1 to 1-1/2 teaspoons of pure peppermint extract. Chop 4-ounces

of dark or milk chocolate into tiny uneven pieces. Add the chopped chocolate during the last 5 minutes of

mixing.

Butter Pecan: Melt 1 stick of unsalted butter in a suitable pan. Add 1 cup of roughly chopped pecans and 1

teaspoon of salt. Cook over a medium-low heat, stirring frequently until the pecans are lightly browned.

Remove from the heat and strain (the butter will have a pecan flavor and may be reserved for another use).

Allow the pecans to cool completely. Add the toasted buttered pecans during the last 5 minutes of mixing.

Cookies & Cream: Add 3/4 cup of coarsely chopped cookies or a chocolate bar of your choice during the

last 5 minutes of mixing.

BASIC CHOCOLATE ICE CREAM

Makes eight 1/2-cup servings.

1 cup whole milk

1/2 cup granulated sugar

240g or 8 ounces of dark or milk chocolate broken into 1/2-inch pieces

1 cup heavy cream, well chilled

1 teaspoon pure vanilla extract

Heat the whole milk until it is just bubbling around the edges (this may be done on the stovetop or in a

microwave). In a blender or food processor fitted with a metal blade, blend the sugar with the chocolate until

the chocolate is very finely chopped. Add the hot milk and mix until well blended and smooth. Transfer to a

medium bowl and let the chocolate mixture cool completely. Stir in the heavy cream and vanilla extract.

Turn the machine ON and pour the mixture into the freezer bowl through the ingredient spout and churn the

mix for about 50 – 60 minutes until thickened.

Nutritional analysis per serving:

Calories 370 (60% from fat), Carbs: 34g, Protein: 3g, Fat: 25g, Sat.fat: 11g, Cholesterol: 65mg, Sodium:

31mg

VARIATIONS:

Chocolate Almond: Add 1/2 teaspoon pure almond extract along with the vanilla. Add 1/2 - 3/4 cup chopped

toasted almonds or chopped chocolate-coated almonds during the last 5 – 10 minutes of freezing.

Chocolate Cookie: Add 1/2 - 1 cup chopped cookies during the last 5 minutes of freezing.

Chocolate Fudge Brownie: Add 1/2 - 1 cup chopped brownies during the last 5 minutes of freezing.

Chocolate Marshmallow Swirl: When removing the ice cream to a container for freezing, layer it with dollops

of chocolate sauce and scoops of marshmallow crème.