Pumpkin Ice Cream; Creamy Lemon-Orange Gelato - KitchenAid KICA0WH Instructions Manual

rEcIPEs
Pumpkin Ice cr_eam
1 ½ cups (355 mL) light
cream
6 egg yolks
¾ cup (175 mL) sugar
½ teaspoon (2 mL) vanilla
extract
¾ teaspoon (4 mL)
pumpkin pie spice
1 ½ cups (355 mL) heavy
cream
1 ½ cups (355 mL) canned
solid pack pumpkin
cr_eamy lemon-or_ange gelato
2 cups (475 mL)
reduced-fat (2%) milk
4 (2 x ¾ -inch [5 x 2 cm]
strips orange peel
4 (2 x ¾ -inch [5 x 2 cm]
strips lemon peel
6 coffee beans
5 egg yolks
¾ cup (175 mL) sugar
Scald cream in a heavy saucepan. Whisk yolks, sugar, and
vanilla in a medium bowl. Gradually whisk in the cream,
add the spice. Return to saucepan and stir over medium-
low heat until mixture thickens, about 10 minutes; do not
boil. Remove from heat. Whisk in the heavy cream and the
pumpkin. Strain into bowl. Refrigerate until well chilled.
Assemble and engage freeze bowl, dasher, and drive
assembly as directed in attachment instructions. Turn to STIR
(Speed 1). Using a container with a spout, pour mixture
into freeze bowl. Continue on STIR (Speed 1) for 15 to 20
minutes or until desired consistency. Immediately transfer ice
cream to serving dishes, or freeze in airtight container.
Yield: 8 servings (1 cup [235 mL] per serving).
Per Serving: About 370 cal, 25 g carb, 29 g total fat,
17 g sat fat, 245 mg chol, 43 mg sod.
Scald milk with orange peel, lemon peel and coffee beans in
heavy medium saucepan.
Whisk yolks and sugar in medium bowl to blend. Gradually
whisk half of milk mixture into yolks. Return yolks to
saucepan with remaining milk. Stir over low heat until
mixture thickens slightly and leaves path on back of spoon
when finger is drawn across, about 8 minutes; do not boil.
Strain into medium bowl. Refrigerate until well chilled.
Assemble and engage freeze bowl, dasher, and drive
assembly as directed in attachment instructions. Turn to STIR
(Speed 1). Using a container with a spout, pour mixture
into freeze bowl. Continue on STIR (Speed 1) for 15 to 20
minutes or until desired consistency. Transfer ice cream to
airtight container and freeze several hours to allow flavors
to ripen. Can be prepared up to 4 days ahead. If frozen
solid, soften slightly in refrigerator about 20 minutes before
serving.
Yield: 8 servings (1/2 cup [120 mL] per serving).
Per serving: About 135 cal, 4 g pro, 21 g carb, 4 g total fat,
2 g sat fat, 133 mg chol, 30 mg sod.
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