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Caramel Pecan Ice Cream
850 mL (3
1
⁄2 cups)
whole milk
1 can (415 mL [14 oz.])
unsweetened
condensed milk
230 mL (1 cup) prepared
hot caramel or
butterscotch caramel
topping (about
340 g [12 oz.])
1 package (100 g
[3.4 oz.]) instant
vanilla pudding
1 teaspoon vanilla
A pinch of salt
50- 100 g coarsely
chopped pecans
In medium bowl, place all ingredients except pecans. Whisk
until well blended and pudding is dissolved. Cover and chill
thoroughly, at least 6 hours.
Assemble and engage freeze bowl, dasher, and drive
assembly as directed in attachment instructions. Turn to STIR
Speed (Speed 1). Using container with spout, pour mixture
into freeze bowl. Continue on STIR (Speed 1) for 15-20
minutes or until desired consistency, adding pecans during
last 1 minute of freeze time. Immediately transfer ice cream
into serving dishes, or freeze in an airtight container.
Yield: 16 servings (120 mL [
1
⁄2 cup] per serving).
Gingerbread Ice Cream
150 g gingerbread, broken
in small pieces
600 mL (2
1
⁄2 cups)
whole milk
100 g sugar
1 tablespoon honey
6 egg yolks
In medium saucepan, heat over whole milk until very hot
but not boiling, stirring often. Remove from heat and add
small pieces of gingerbread.
Place egg yolks, honey and sugar in mixer bowl. Attach bowl
and wire whip to mixer. Turn to speed 4 and mix about
30 seconds, or until well blended and slightly whitened.
Stirring constantly, cook the whole milk and gingerbread
mixture until gingerbread melts.Gradually add the egg
yolks, honey and sugar mixture. Do not boil. Remove from
heat; set aside. Cover and chill thoroughly, at least 8 hours.
Assemble and engage freeze bowl, dasher, and drive
assembly as directed in attachment instructions. Turn to
STIR Speed (Speed 1). Using a container with a spout,
pour mixture into freeze bowl. Continue on STIR (Speed 1)
for 10 to 15 minutes or until desired consistency.
Immediately transfer ice cream into serving dishes, or
freeze in an airtight container.
Yield: 8 servings (120 mL per serving).