KitchenAid KPFD200 Use & Care Guide

P RO L INE™S ERIES

FROZEN

DESSERT MAKER

RECIPES

Recipes for Model KPFD200 Frozen Dessert Maker

French Vanilla Ice Cream ................................................................................2

Mexican Chocolate Ice Cream ..........................................................................3

Mango Buttermilk Ice Cream................................................................................4

Mocha Fudge Ice Cream....................................................................................5

Butter Pecan Ice Cream ....................................................................................6

Green Tea Ice Cream ........................................................................................7

Triple Berry Frozen Yogurt ................................................................................8

Peach Granola Frozen Yogurt ............................................................................9

Mango Orange Frozen Yogurt ........................................................................10

Melon Sorbet ..................................................................................................11

Pineapple Ginger Sorbet ................................................................................12

Strawberry Basil Sorbet ..................................................................................13

Frozen Lime Margarita ....................................................................................14

Malted Mocha Freeze......................................................................................15

Cranberry-Lime Cooler ....................................................................................16

Raspberry Coffee Freeze..................................................................................17

TABLE OF CONTENTS

21⁄2 cups half-and-half

4 egg yolks

1 cup sugar

⁄2 cups whipping cream

1 tablespoon vanilla

⁄8 teaspoon salt

In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Set aside.

Place egg yolks and sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2; mix until light and lemon color. Continuing on Speed 2, gradually add half-and-half; mix until blended. Return half-and-half mixture to medium saucepan; cook over medium-low heat until slightly thickened and mixture coats a metal spoon, stirring constantly. Do not boil. Transfer half-and-half mixture to medium bowl. Add whipping cream, vanilla, and salt; mix well. Cover; refrigerate at least 4 hours to overnight.

Pour ice cream mixture into dessert maker; turn on Mix and Freeze Switches. Freeze about 20 minutes. When desired consistency is reached, serve immediately or dispense into chilled container, cover, and freeze.

Yield: 13 servings (1⁄2 cup per serving).

Per Serving: About 230 cal, 2 g pro, 19 g carb, 16 g total fat, 9 g sat fat, 120 mg chol, 55 mg sod.

VARIATION: GINGERED PEACH ICE CREAM

To finished French Vanilla Ice Cream, fold in 2 cups chopped, peeled fresh or canned peaches and 2 tablespoons finely chopped crystallized ginger.

Yield: 16 servings (1⁄2 cup per serving).

Per Serving: About 210 cal, 2 g pro, 20 g carb, 13 g total fat, 8 g sat fat, 95 mg chol, 45 mg sod.

FRENCH VANILLA ICE CREAM

3 squares (1 oz. each)

unsweetened chocolate

⁄2 cups half-and-half

4 egg yolks

1 cup sugar

⁄4 teaspoon cinnamon

⁄8 teaspoon salt

⁄3 cups whipping cream

1 tablespoon vanilla

In small saucepan over very low heat, melt chocolate; set aside. In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often; set aside.

Place egg yolks, sugar, cinnamon, and salt in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2; mix until light and lemon color. Continuing on Speed 2, gradually add chocolate and half-and-half; mix until blended. Return chocolate mixture to medium saucepan; cook over medium-low heat until slightly thickened and mixture coats a metal spoon, stirring constantly. Do not boil. Transfer chocolate mixture to medium bowl. Add whipping cream and vanilla; mix well. Cover; refrigerate at least 4 hours to overnight.

Yield: 14 servings (1⁄2 cup per serving).

Per Serving: About 260 cal, 3 g pro, 20 g carb, 19 g total fat, 11 g sat fat, 115 mg chol, 50 mg sod.

MEXICAN CHOCOLATE ICE CREAM

13⁄4 cups half-and-half

1 cup sugar

⁄8 teaspoon salt

⁄8 teaspoon nutmeg, if desired

⁄4 cups buttermilk

1 teaspoon vanilla

cups (2 medium) diced ripe mangoes

In medium saucepan, combine half-and-half, sugar, salt, and nutmeg, if desired. Heat over medium-low heat until very hot but not boiling, stirring constantly. Transfer half-and-half mixture to medium bowl; stir in buttermilk and vanilla. Cover; refrigerate at least 4 hours to overnight.

Add mangoes to dessert maker. Pour ice cream mixture into dessert maker; turn on Mix and Freeze Switches. Freeze about 20 minutes. When desired consistency is reached, serve immediately or dispense into chilled container, cover, and freeze.

Yield: 14 servings (1⁄2 cup per serving).

Per Serving: About 120 cal, 2 g pro, 21 g carb, 4 g total fat, 2.5 g sat fat, 10 mg chol, 65 mg sod.

MANGO BUTTERMILK ICE CREAM

2-21⁄2

4 cups milk

1 can (14 oz.) sweetened

condensed milk

1 package (3.9 oz.) instant

chocolate fudge pudding and pie filling mix

1-2 tablespoons instant coffee

granules

1 teaspoon vanilla

⁄8 teaspoon salt

In medium bowl, mix all ingredients with wire whisk until well blended.

Pour ice cream mixture into dessert maker; turn on Mix and Freeze Switches. Freeze 30 to 35 minutes. When desired consistency is reached, serve immediately or dispense into chilled container, cover, and freeze.

Yield: 12 servings (1⁄2 cup per serving).

Per Serving: About 220 cal, 6 g pro, 37 g carb, 6 g total fat, 3.5 g sat fat, 20 mg chol, 250 mg sod.

MOCHA FUDGE ICE CREAM

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