1514
Minted Mango Sherbet
1 cup sugar
3 cups whole milk
1
⁄4 cup light corn syrup
3 ripe mangoes, peeled,
seeded, and chopped
(about 3 cups)
2 tablespoons fresh
lime or lemon juice
2 teaspoons finely
chopped fresh mint,
if desired
In medium saucepan, combine sugar, milk, and corn
syrup. Heat over medium heat, stirring often, until
very hot but not boiling. Remove from heat; set aside.
Place mangoes and lime juice in food processor
work bowl; use the multipurpose blade to process
until smooth. Add mango mixture and mint to milk
mixture. 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 7 to 12
minutes or until desired consistency. Immediately
transfer sherbet into serving dishes, or freeze in an
airtight container.
Yield: 14 servings (
1
⁄2 cup per serving).
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.
Triple Chocolate Ice Cream
2 cups whipping
cream, divided
2 squares (1 oz. each)
semisweet baking
chocolate, cut into
chunks
2 squares (1 oz. each)
unsweetened baking
chocolate, cut into
chunks
2 cups half-and-half
1 cup sugar
1
⁄3 cup unsweetened
cocoa powder
8 egg yolks
4 teaspoons vanilla
1
⁄8 teaspoon salt
4 bars (1.55 oz. each)
milk chocolate,
chopped (about
1
1
⁄2 cups)
In small saucepan, place
1
⁄2 cup whipping cream,
semisweet chocolate, and unsweetened chocolate.
Heat over medium-low heat until chocolate melts,
stirring frequently. Remove from heat; set aside.
In medium saucepan over medium heat, heat
half-and-half until very hot but not boiling, stirring
often. Remove from heat; set aside.
In small bowl, combine sugar and cocoa powder. Set
aside. Place egg yolks in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 2 and gradually add
sugar mixture; mix about 30 seconds, or until well
blended and slightly thickened. Continuing on
Speed 2, very gradually add chocolate mixture and
half-and-half; mix until well blended.
Return half-and-half mixture to medium saucepan;
stirring constantly, cook over medium heat until small
bubbles form around edge and mixture is steamy.
Do not boil. Transfer half-and-half mixture into large
bowl; stir in remaining 1
1
⁄2 cups whipping cream,
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 (
1
⁄2 cup per serving).
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.
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