KitchenAid KPFD200 ユーザーズマニュアル

In medium saucepan over medium heat, heat half-and-half until very hot but not boiling,
stirring often. Set aside. 

Place egg yolks and sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to
Speed 2; mix until light and lemon color. Continuing on Speed 2, gradually add 
half-and-half; mix until blended. Return half-and-half mixture to medium saucepan; cook
over medium-low heat until slightly thickened and mixture coats a metal spoon, stirring
constantly. Do not boil. Transfer half-and-half mixture to medium bowl. Add whipping
cream, vanilla, and salt; mix well. Cover; refrigerate at least 4 hours to overnight.

Pour ice cream mixture into dessert maker; turn on Mix and Freeze Switches. Freeze about
20 minutes. When desired consistency is reached, serve immediately or dispense into
chilled container, cover, and freeze.

Yield: 

13 servings (

1

⁄

2

cup per serving).

Per Serving:

About 230 cal, 2 g pro, 19 g carb, 16 g total fat, 9 g sat fat, 

120 mg chol, 55 mg sod.

To finished French Vanilla Ice Cream, fold in 2 cups chopped, peeled fresh or canned
peaches and 2 tablespoons finely chopped crystallized ginger.

Yield:

16 servings (

1

⁄

2

cup per serving).

Per Serving:

About 210 cal, 2 g pro, 20 g carb, 13 g total fat, 8 g sat fat, 

95 mg chol, 45 mg sod.