131 Ice Cream Maker Recipes - User Guide and FAQ

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Some of the recipes use these recipes:

Simple Syrup:

4 cups sugar

4 cups water

Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room temperature, then refrigerate in a covered jar.

Makes about 2 quart.

Cusstard Ice Cream Base:

The base will keep for 3 to 4 days in the refrigerator in a tightly-covered jar.

It is important that the jar be well sealed or the base will pick up flavors from other foods. If you prefer to use turbinado sugar, substitute it for the granulated in the recipe.

1 cup whole milk

3/4 cup sugar

4 egg yolks

3 cups heavy cream

Heat the cream, milk and sugar in the heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is smooth, slowly pour it into the liquid in the saucepan, whisking constantly. Cook ocer mediun heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let the mixture boil at any time or will curdle. Strain into a clean bowl and use as directly in the specific recipes. Stir in the nuts.

Makes 1 quart.

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