- Keystone Manufacturing Co, Inc. Ice Cream Maker Instruction Manual

Raspberry Ice Cream
2 cups heavy cream
1 cup sugar
4 oz. egg substitute
1 tsp. vanilla
1 cup raspberry puree’
1. Combine eggs, sugar, and vanilla in a
mixing bowl and beat well.
2. Beat raspberry puree’.
3. Add cream.
4. Beat well and chill thoroughly.
5. Follow standard instructions on pg. 3.
Rich Coffee Ice Cream
2 cups heavy cream
1 cup half & half
pinch salt
3 cup sugar
3 tbs. instant espresso coffee powder
1 tsp. vanilla extract
3 egg yolks, lightly beaten
1. Heat half & half in a small sauce pan
until bubbles form along the inside of
the pan. Add sugar, espresso and salt.
Mix until dissolved. Remove from heat.
2. Add 1-2 tbsp. of hot mixture to egg
yolks, bringing it to the milk temp.
3. Slowly add warmed yolks to hot mix-
ture. Continue to cook over low heat.
Keep stirring until the mixture reaches
160° on a candy thermometer and
begins to thicken.
4. Remove saucepan from heat and place
the saucepan in a larger bowl filled
with ice or cold water. Stir until the
mixture becomes a cool custard.
5. Pour mixture through a strainer and
into a bowl. Stir in vanilla and cream.
6. Cover and chill thoroughly. Follow
standard instructions on pg. 3.
Strawberry Cheesecake Ice Cream
6 oz. cream cheese
2 cups heavy cream
2 tsp. vanilla
4 oz. egg substitute
4 cup pureed strawberries
1 cup sugar
1. Beat eggs and sugar in a mixer,
blender or processor until thick and
cream colored.
2. Add cream, vanilla and cream cheese.
Mix thoroughly.
3. Add strawberries and mix well.
4. Follow standard instructions on pg. 3.
NOTE: Strawberries, blueberries, or
blackberries can substitute for