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

14
®
Sugar Free Black Walnut Ice Cream
Ingredients:
2 cups heavy cream
dash salt
1 cup half & half
4 oz. egg substitute
5 tsp. sweetener (or to taste)
1 tbs. vanilla
1
⁄2 cup finely chopped black walnuts*
1
⁄
8 tsp. black walnut extract or 2-3 drops
almond extract
Method:
1. Mix all ingredients in a food processor
or blender, except for nuts.
2. Mix thoroughly.
3. Cover and chill thoroughly.
4. Follow instructions on page 3.
5. Add nuts after dispensing.
* Toasted almonds, pecans, hazelnuts
and macadamia nuts can be
substituted.
Sugar Free Raspberry Sherbet
Ingredients:
1cup milk
2 cups raspberry puree
1
⁄3
cup non-fat dry milk
2 tsp. artificial sweetener
1
1
⁄2 tsp. plain gelatin
2 tbs. triple sec or grand marnier or
1 tbs. orange zest + 3 tbs. orange juice
Method:
1. In a small saucepan, add milk, sprinkle
gelatin over surface to soften. Warm
slightly until gelatin is dissolved, stirring
if necessary.
2. Add dry milk and mix thoroughly. Add
remaining ingredients. Mix completely.
3. Chill thoroughly.
4. Follow standard instructions on page 3.
Note: Because of the addition of the alcohol, it is neces-
sary to be sure the mix is well chilled before placing
in the Scoop Factory, and freezing canister is as
close to -20°F as possible.
Vanilla Ice Cream
Ingredients:
4 oz. egg substitute
1 cup of sugar
2 cups heavy cream
1
1
⁄2 tsp. vanilla
Method:
1. Combine eggs, sugar, and vanilla
in a mixing bowl, processor, or
blender.
2. Add cream.
3. Mix well and chill thoroughly.
4. Follow standard instructions on pg. 3.