KitchenAid KPFD200 ユーザーズマニュアル
In small saucepan over very low heat, melt chocolate; set aside. In medium saucepan over
medium heat, heat half-and-half until very hot but not boiling, stirring often; set aside.
medium heat, heat half-and-half until very hot but not boiling, stirring often; set aside.
Place egg yolks, sugar, cinnamon, and salt 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 chocolate and half-and-half; mix until blended. Return chocolate mixture to medium
saucepan; cook over medium-low heat until slightly thickened and mixture coats a metal
spoon, stirring constantly. Do not boil. Transfer chocolate mixture to medium bowl. Add
whipping cream and vanilla; mix well. Cover; refrigerate at least 4 hours to overnight.
mixer. Turn to Speed 2; mix until light and lemon color. Continuing on Speed 2, gradually
add chocolate and half-and-half; mix until blended. Return chocolate mixture to medium
saucepan; cook over medium-low heat until slightly thickened and mixture coats a metal
spoon, stirring constantly. Do not boil. Transfer chocolate mixture to medium bowl. Add
whipping cream and vanilla; 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.
20 minutes. When desired consistency is reached, serve immediately or dispense into
chilled container, cover, and freeze.
Yield:
14 servings (
1
⁄
2
cup per serving).
Per Serving:
About 260 cal, 3 g pro, 20 g carb, 19 g total fat, 11 g sat fat,
115 mg chol, 50 mg sod.
MEXICAN CHOCOLATE ICE CREAM
25
F
EA
TURES
AND
O
PERA
TION
3 squares (1 oz. each)
unsweetened chocolate
2
1
⁄
2
cups half-and-half
4 egg
yolks
1 cup
sugar
3
⁄
4
teaspoon cinnamon
1
⁄
8
teaspoon salt
1
2
⁄
3
cups whipping cream
1 tablespoon
vanilla