Ice Cream Recipe

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Tel: 866-WHYNTER Fax: [phone] WebSite: www.whynter.com E-mail: [e-mail]
About 1660, it is said, a Sicilian named Francisco Procopio introduced ice cream
and water ices to France.
Cantaloupe Sorbet
Any ripe melon may be substituted for the cantaloupe. Always taste the mixture
before freezing and adjust the simple syrup and lemon juice as needed
1 large cantaloupe
1 ¼ cups simple syrup
1 tablespoon fresh lemon juice
Peel and seed the cantaloupe. Cube the flesh and puree in a food processor. You
should have about 3 ½ cups of puree. Stir in the simple syrup and lemon juice.
Pour the mixture into the bowl of the ice cream maker and freeze. Please follow
the manufacturer’s instructional manual.
Melon and Prosciutto Sorbet
Follow the recipe for Cantaloupe Sorbet, stirring in 3 tablespoons finely chopped
prosciutto after the mixture has frozen for 10 minutes.
Kiwi Sorbet
The beautiful green color complements the rosy hue of a strawberry sorbet,
pleasing both the eye and the palate
8 kiwi fruits
1 1/3 cups simple syrup
4 teaspoons fresh lemon juice
Peel the Kiwis. Purée in a food processor. You should have about 2 cups of purée.
Stir in the simple syrup and lemon juice.
Pour the mixture into the bowl of the ice cream maker and freeze. Please follow
the manufacturer’s instructional manual.