Cuisinart ICE-45PK - Mix Soft-Serve Ice-Cream Maker Especificaciones descargar pdf (Pagina 21)

Crème Brulée Ice Cream

550ml double cream

280ml whole milk

1 vanilla pod, split lengthways

6 large egg yolks

150g soft light brown sugar

Pinch salt

1 tbsp vanilla extract

ß Place the cream, milk and vanilla pod in medium saucepan and bring to the simmer over a medium-low

heat. Reduce the heat to low and simmer for 15 minutes.

ß Place the egg yolks and brown sugar in a medium bowl and beat until thick and pale brown.

ß Add a small amount of the hot mixture to the egg mixture and mix well, then add the egg mixture into

the rest of the hot cream mixture and stir. Cook over a medium-low heat, stirring constantly until war-

med through, do not allow to boil.

ß Strain the custard through a sieve into a medium bowl. Using the back of a knife, scrape out the seeds of

the vanilla pod and stir into the custard. Discard the pod.

ß Stir in the salt and vanilla extract. Place cling  lm over the bowl, so that it touches the custard to prevent

a skin forming. Chill for at least 8 hours.

ß Remove the cling  lm and pour the chilled mixture into the mixing bowl.

ß Attach the motor arm to the housing with the mixing paddle and lid in correct position. Set the timer to

35-45 minutes for soft ice cream and 45-60 for hard ice cream, the mixing process will begin.

ß When  nished an audible tone will sound, ice cream is ready to serve. Serve sprinkled with Brulée

crunch.

1 2 ... 16 17 18 19 20 21 22 23 24 25 26 ... 33 34

Sin comentarios

Cuisinart ICE-45PK - Mix Soft-Serve Ice-Cream Maker Especificaciones Pagina 21