KitchenAid KICA Attachment Instructions page 9

Minted Mango Sherbet
1 cup sugar In medium saucepan, combine sugar, milk, and corn
syrup. Heat over medium heat, stirring often, until
3 cups whole milk
very hot but not boiling. Remove from heat; set aside.
1 ⁄ cup light corn syrup
4
3 ripe mangoes, peeled,
Place mangoes and lime juice in food processor
seeded, and chopped
work bowl; use the multipurpose blade to process
(about 3 cups)
until smooth. Add mango mixture and mint to milk
2 tablespoons fresh
mixture. Cover and chill thoroughly, at least 8 hours.
lime or lemon juice
Assemble and engage freeze bowl, dasher, and
2 teaspoons finely
chopped fresh mint, drive-body interface as directed in attachment
if desired
instructions. Turn to STIR Speed (Speed 1). Using a
container with a spout, pour mixture into freeze
bowl. Continue on STIR (Speed 1) for 7 to 12
minutes or until desired consistency. Immediately
transfer sherbet into serving dishes, or freeze in an
airtight container.
Yield: 14 servings (
Per Serving: About 130 cal, 2 g pro, 29 g carb, 2 g
total fat, 1 g sat fat, 5 mg chol, 30 mg sod.
1 ⁄ cup per serving).
2
14
Triple Chocolate Ice Cream
2 cups whipping In small saucepan, place
cream, divided
semisweet chocolate, and unsweetened chocolate.
2 squares (1 oz. each)
Heat over medium-low heat until chocolate melts,
semisweet baking
stirring frequently. Remove from heat; set aside.
chocolate, cut into
In medium saucepan over medium heat, heat
chunks
half-and-half until very hot but not boiling, stirring
2 squares (1 oz. each)
often. Remove from heat; set aside.
unsweetened baking
chocolate, cut into
In small bowl, combine sugar and cocoa powder. Set
chunks
aside. Place egg yolks in mixer bowl. Attach bowl and
2 cups half-and-half
wire whip to mixer. Turn to Speed 2 and gradually add
1 cup sugar
sugar mixture; mix about 30 seconds, or until well
1 ⁄ cup unsweetened
blended and slightly thickened. Continuing on
3
cocoa powder
Speed 2, very gradually add chocolate mixture and
8 egg yolks
half-and-half; mix until well blended.
4 teaspoons vanilla
Return half-and-half mixture to medium saucepan;
1 ⁄ teaspoon salt
8
stirring constantly, cook over medium heat until small
4 bars (1.55 oz. each)
bubbles form around edge and mixture is steamy.
milk chocolate,
Do not boil. Transfer half-and-half mixture into large
chopped (about
bowl; stir in remaining 1
1 1 ⁄ cups)
2
vanilla, and salt. Cover and chill thoroughly, at least
8 hours.
Assemble and engage freeze bowl, dasher, and drive-
body interface 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, adding milk chocolate during last 1 to 2
minutes of freeze time. Immediately transfer ice cream
into serving dishes, or freeze in an airtight container.
Yield: 16 servings (
Per Serving: About 340 cal, 5 g pro, 30 g carb, 24 g
total fat, 15 g sat fat, 160 mg chol, 50 mg sod.
1 ⁄ cup whipping cream,
2
1 ⁄ cups whipping cream,
2
1 ⁄ cup per serving).
2
15