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Homemade Frozen Treats! Thank you for purchasing a Bravetti ice cream maker. We put together this book of all -time favorites to help you and your family make delicious home made frozen desserts. We hope you will enjoy using this product and it will give you lasting memories of great family fun! Table of Contents Page Vanilla Ice Cream 2 Peppermint Stick Ice Cream 2 Orange Sorbet 3 Strawberry Ice Cream 3 Peanut Butter Ice Cream 4 Mint Chocolate Chip Ice Cream 4 Cookies N Cream Ice Cream 5 Strawberry Sorbet 5 Butter Pecan Ice Cream 6 Coffee Ice Cream 6 Rum Raisin Ice Cream 7 Pistachio Ice Cream 7 Lemon Sorbet 8 Praline Almond Fudge Ice Cream 8 Raspberry Ice Cream 9 Vanilla Frozen Yogurt 9 Raspberry Frozen Yogurt 10 Non-Dairy Vanilla Ice Cream 10 1 Vanilla Peppermint Stick Ice Cream Ice Cream Ingredients Ingredients 5 egg yolks 5 egg yolks 2 2 /3 cups sugar /3 cups sugar 1 cup half and half 1 cup half and half 2 tablespoons butter 2 tablespoons butter 1 cup whipping cream 1 cup whipping cream 2 teaspoons vanilla extract 2 teaspoons vanilla extract Directions Crushed peppermint candies • Beat yolks and sugar until blended. Directions • Pour in top of double boiler. • Beat yolks and sugar until blended. •Stir in half and half. • Pour in top of double boiler. • Cook and stir over boiling water • Stir in half and half. until thickens. • Cook and stir over boiling water • Set aside - stir in butter. until thickens. • While cooling on a rack, stir mixture • Set aside - stir in butter. occasionally until room temperature. • While cooling on a rack, stir mixture • Stir in whipping cream and vanilla. occasionally until room temperature. • Pour into bowl and refrigerate for • Stir in whipping cream and vanilla. 2 hours. • Pour into bowl and refrigerate for • Add mixture into frozen gel 2 hours. container, prepare as directed.* • Add mixture and peppermint candies into frozen gel container, prepare as directed.* * Refer to Owners Manual for Instructions. Notes 2 Orange Strawberry Sorbet Ice Cream Ingredients Ingredients 2 cups fresh orange juice 1 cup sugar, divided Juice of 1 lemon 2 tablespoons all-purpose flour 1 cup water Dash of salt 1 1 cup sugar 1 /2 cups milk Directions 2 eggs, slightly beaten 1 1 /2 cups sieved or pureed fresh • Heat 1 cup of water and the sugar strawberries in a saucepan until dissolved. 1 1 /2 cups whipping cream • Bring to a boil, simmer 2 minutes 1 and leave to cool. 1 /2 teaspoons vanilla extract • Stir the orange juice and lemon 1 teaspoon almond extract juice into the sugar syrup. Directions • Chill the mixture for 1-2 hours. 3 • Combine /4 cup sugar, flour, and • Add the mixture into frozen gel salt; set aside. container, prepare as directed.* • Scald milk in top of a double boiler; add a small amount of milk to sugar mixture, stirring to make a smooth paste. • Stir sugar mixture into remaining milk; cook, stirring constantly, until thickened. • Cover and cook 10 minutes. • Stir a small amount of hot mixture into eggs. • Stir eggs into remaining hot mixture; cook, stirring constantly, l minute. • Let cool for 2 hours in refrigerator. •Combine strawberries, remaining 1 /4 cup sugar, whipping cream, and flavorings; stir into custard. • Add the mixture into frozen gel container, prepare as directed.* * Refer to Owners Manual for Instructions. Notes 3 Peanut Butter Mint Chocolate Chip Ice Cream Ice Cream Ingredients Ingredients 1 2 eggs 1 /4 cup heavy cream 1 /2 cup sugar 1 cup milk 1 1 /2 cup chunky peanut butter /3 cup sugar 1 1 /2 cups heavy cream 1 cup mint chocolate chips 1 1 /2 cups milk 2 egg yolks 1 /8 teaspoon salt Directions • Whisk together the eggs and sugar Directions 1 until light and fluffy. • Combine 1 /4 cups heavy cream, the • Pour in top of double boiler. milk, sugar and the mint chocolate • Add the peanut butter and whisk chips in a saucepan. until smooth. • Cook over low heat, stirring with a • Cook and stir over boiling water wire whisk, until the chips are until thick. melted and mixture is smooth. • Mix in the whipping cream and • Remove from heat. milk. • In a medium bowl, beat the egg • Pour into bowl and refrigerate for yolks and the salt until thick. 2 hours. • Gradually add the chocolate •Transfer the mixture into frozen gel mixture. container, prepare as directed.* • Beat until well blended and chill 2 hours. • Pour the chilled chocolate/egg mixture into frozen gel container, prepare as directed.* • Cover and store in freezer until ready to serve. * Refer to Owners Manual for Instructions. Notes 4 Cookies N Cream Strawberry Ice Cream Sorbet Ingredients Ingredients 1 2 /4 cups sugar 4 cups fresh or frozen strawberries, 1 /2 cup plus 2 tablespoons flour pureed 1 1 2 /2 teaspoon salt / cup sugar 5 cups milk 1 cup water 4 eggs, beaten 1 tablespoon lemon juice 2 cups half and half Directions 4 cups whipping cream • Combine sugar and water in 2 tablespoons vanilla extract saucepan and heat to boiling. Chocolate sandwich cookies, • Reduce heat until sugar dissolves. quantity as desired • Remove from heat and cool Directions completely for 2 hours. • Combine with other ingredients and • Combine sugar, flour and salt in add to frozen gel container, prepare saucepan. as directed.*. • Gradually stir in milk. • Cook over medium heat approximately 15 minutes or until thickened, stirring constantly. • Gradually stir about 1 cup of hot mixture into the beaten eggs. • Add egg mixture to remaining hot mixture, stirring constantly. • Cook 1 minute; remove from heat. • Refrigerate 2 hours. • Combine whipping cream and vanilla in large bowl; add chilled mixture, stirring with wire whisk to combine. • Pour the mixture into frozen gel container, prepare as directed.* • Add crumbled chocolate sandwich cookies during freezing process. * Refer to Owners Manual for Instructions. Notes 5 Butter Pecan Coffee Ice Cream Ice Cream Ingredients Ingredients 2 cups light cream 1 cup milk 1 1 cup brown sugar /4 cup ground coffee 2 tablespoons butter 1 cup sugar 2 cups heavy cream 3 large eggs, beaten 1 1 teaspoon vanilla extract /8 tsp. salt 1 /2 cup toasted chopped pecans 1 Tbs. vanilla extract 3 cups half and half Directions Directions • Combine the light cream, sugar, and butter in a medium saucepan. • Heat milk in a heavy saucepan over • Cook, stirring constantly over low medium high heat. heat until bubbles form around the • When bubbles form around the edges of the pan. edges of pan, remove from heat. • Let the mixture cool. • Stir in coffee and half the sugar. • Stir in heavy cream and vanilla. • In a slow and steady stream, whisk • Pour into bowl and refrigerate for hot mixture into bowl with beaten 2 hours eggs, whisking constantly. • Add the mixture into frozen gel • Return to saucepan. container, prepare as directed.* • Add remaining sugar and salt. Stir • Add pecans after ice cream begins constantly over medium high heat to harden. 3-4 minutes until mixture is thickened. • Stir in vanilla and 1 cup half and half and chill in refrigerator for 2 hours. •Strain through a very fine sieve or cheesecloth. • Add remaining half and half. • Pour mixture into frozen gel container, prepare as directed.* * Refer to Owners Manual for Instructions. Notes 6 Rum Raisin Pistachio Ice Cream Ice Cream Ingredients Ingredients 3 1 /4 cup raisins 1 /4 cups pistachio 1 1 /2 cup rum 2 /2 cups milk 1 cup milk 3 eggs 1 /2 cup sugar 1 cup sugar 2 eggs 1 cup heavy cream whipped 2 cups cream 1 teaspoon almond extract Directions 1 teaspoon vanilla extract • Pour rum over raisins, cover, let Directions stand overnight. • Shell the pistachio. •Warm the milk in a small pan. • Blanch the nuts by placing them in • Whisk the eggs with the sugar in a a bowl and pouring boiling water separate bowl. over it. • Slowly add warm milk to mixture • Let stand for 1 minute. continuing to whisk. • Drain, and peel the pistachios. • Pour mixture back in the pan and • Blend nuts, milk, eggs, and sugar heat slowly until thickened, stirring together until you have a green constantly (looks like very liquid smooth liquid. pudding). • Pour into a saucepan. • Do not boil! • Cook over low heat until the • Let cool to room temperature, add mixture thickens, about 25 minutes cream, and chill in refrigerator for or so. 2 hours. • Do not boil! • Pour mixture into frozen gel • Let the mixture cool and add container, prepare as directed.* vanilla and almond extracts. • Add rum raisins at the end of the • Stir and fold in whipped cream and freezing process. mix well. • Remove from heat and refrigerate for 2 hours. • Add mixture into frozen gel container, prepare as directed.* * Refer to Owners Manual for Instructions. Notes 7 Lemon Praline Almond Fudge Sorbet Ice Cream Ingredients Ingredients 3 1 cup water /4 cup brown sugar 1 1 cup sugar /8 teaspoon salt 3 /4 cup lemon juice 2 cups whole milk 5 tablespoons lemon zest 2 eggs, beaten Directions 1 cup whipping cream 1 teaspoon vanilla • In a medium saucepan, heat the 3 water and sugar in a saucepan until /4 cup slivered almonds dissolved. 2 tablespoons butter 1 • Bring to a boil, simmer 2 minutes /2 cup chocolate fudge topping and leave to cool. • Add the lemon juice and lemon Directions zest to the sugar syrup. •Combine brown sugar, salt and • Chill the mixture in milk in saucepan. refrigerator for 2 hours. • Cook over medium heat unit • Add mixture into frozen gel mixture starts to bubble around edges.

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