Ice Cream Recipe

Address: 3320 E Birch Street Brea CA 92821 USA
Tel: 866-WHYNTER Fax: [phone] WebSite: www.whynter.com E-mail: [e-mail]
4 ounces unsweetened chocolate, broken into chunks
1 quart water
1 ½ cups sugar
Use a knife or a food processor to chop the chocolate into very small pieces.
Heat the water and sugar together in a saucepan. Add the chocolate and simmer
for 20 to 30 minutes until the mixture is very smooth and got grainy. Do not boil.
Cool thoroughly.
Pour the mixture into the bowl of the ice cream maker and freeze. Please follow
the manufacturer’s instructional manual.
Maple Syrup Sorbet
1 1/3 cups Vermont grade A maple syrup
2 cups water
Combine the maple syrup and the water. Pour the mixture into the bowl of the ice
cream maker and freeze. Please follow the manufacturer’s instructional manual.
Tomato and Basil Sorbet
Nothing seems to remind us more of summer than fresh basil and gorgeous ripe
tomatoes. That’s the time to try this as a first course--- or even a refreshing snack.
5 fresh rip tomatoes
1/2 cup fresh lemon juice
1 teaspoon salt
½ cup simple syrup
1 tablespoon tomato paste
6 fresh basil leaves, coarsely chopped
Peel, core and seed the tomatoes. Purée them in a food processor you should have
about 3 cups of puree. Stir in the remaining ingredients
Pour the mixture into the bowl of the ice cream maker and freeze. Please follow
the manufacturer’s instructional manual.