Vanilla Ice Cream; Fresh Strawberry Ice Cream - Kumio ICE-1032Y Instruction Manual

ICE CREAM RECIPE MANUAL

VANILLA ICE CREAM

160g whole milk
76g granulated sugar
120g heavy cream, well chilled
0.5 – 1.5 teaspoons pure vanilla extract, to taste
In a medium bowl, use a hand mixer or a whisk to combine the milk and
granulated sugar until the sugar is dissolved, about 1 – 2 minutes on low
speed. Stir in the heavy cream and vanilla to taste.
BASIC CHOCOLATE ICE CREAM
160g whole milk
76g granulated sugar
160g or 8 ounces bittersweet or semi-sweet chocolate (your favorite), broken
into 1.2cm pieces
160g heavy cream, well chilled
0.6 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
the metal blade, pulse to process the sugar with the chocolate until the
chocolate is very finely chopped. Add the hot milk, process until well blended
and smooth. Transfer to a medium bowl and let the chocolate mixture cool
completely. Stir in the heavy cream and vanilla to taste. It is best to pre-cooled
in the refrigerator for about 15 minutes before making.

FRESH STRAWBERRY ICE CREAM

167g fresh ripe strawberries, stemmed and sliced
35g freshly squeezed lemon juice
76g granulated sugar
160g whole milk
160g heavy cream
0.6 teaspoon pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice and 76g
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