6
RECIPE TIPS
The recipes that follow offer you a variety of options for delicious frozen desserts.
You may create or use recipes of your own, as long as bases yield 2 quarts or less.
Recipe Tips
r'PSPQUJNVNDPOTJTUFODZDIJMMBMMNJYUVSFTGPSBNJOJNVNPGIPVSTPSVQUP
days. Always re-whisk the mixture after chilling to be sure all ingredients are well
combined. While chilling the mixture is not required, resting it in a chilled environ-
ment helps bind the ingredients together, and prevents any ice or fat crystals from
forming during the freezing process.
r4PNFSFDJQFTVTFQSFDPPLFEJOHSFEJFOUT'PSCFTUSFTVMUTUIFQSFDPPLFENJYUVSF
should be chilled overnight or chilled over an ice bath before using. To make an ice
bath, fill a large container with ice and water. Place saucepan or other container
into the ice bath. Cool precooked ingredients completely.
r:PVNBZTVCTUJUVUFMPXFSGBUDSFBNT FHIBMGBOEIBMGBOEPSNJML SFEVDFEGBU
or low fat) for heavy cream and whole milk used in many recipes. However, keep
in mind that the higher the fat content, the richer and creamier the result. Using
lower-fat substitutes may change the taste, consistency and texture of the dessert.
When substituting, be sure to use the same volume of the substitute as you would
have used of the original item. For example, if the recipe calls for 2 cups of cream,
use a total of 2 cups of the substitute (such as 1 cup cream, plus 1 cup whole
milk).
r:PVNBZTVCTUJUVUFBSUJàDJBMTXFFUFOFSTGPSTVHBS4UJSUIFNJYUVSFUIPSPVHIMZUP
dissolve the sweetener. See our recipe suggestions on page 14 for a guide.
r*GBàSNFSDPOTJTUFODZJTEFTJSFEBGUFSDIVSOJOHUSBOTGFSUPBOBJSUJHIUDPOUBJOFS
and place in freezer for about 2 hours. Remove from freezer about 15 minutes
before serving.
r8IFONBLJOHTPSCFUCFTVSFUPUFTUUIFSJQFOFTTBOETXFFUOFTTPGUIFGSVJUCFGPSF
you use it. The freezing process reduces the sweetness of the fruit so that it will
taste less sweet than the recipe mixture before churning. If the fruit tastes tart, add
additional sugar to the recipe. If the fruit is very ripe or sweet, reduce the amount
of sugar in the recipe. Use our sorbet recipes beginning on page 22 as a guide.
r.BLFTVSFUIFNJYJOHBSNBOEMJEBSFJOQMBDFCFGPSFUVSOJOHPONBDIJOF
