Hamilton Beach 68661 Use & Care - Page 13

840199700 ENv03.qxd:Layout 1 2/1/11 10:30 AM Page 13 Recipes (cont.) Individual Recipes (6 ounces [180 ml] each) Chocolate Ice Cream 4 teaspoons (20 ml) unsweetened baking cocoa 2 tablespoons (30 ml) sugar 1/2 cup (125 ml) half-and-half 1/4 teaspoon (1.25 ml) vanilla extract Combine cocoa and sugar and stir to mix. Add a small amount of half-and-half and mix. Add remaining half-and-half and vanilla. Stir until well-mixed. Frozen Strawberry Yogurt May use strawberry, blueberry, raspberry, or any combination. 1/3 cup (80 ml) berry yogurt 2 tablespoons (30 ml) finely chopped or mashed strawberries 2 tablespoons (30 ml) sugar 3 tablespoons (45 ml) low-fat milk Combine all ingredients and stir well to mix. NOTE: Any other type of berries may be substituted for strawberries in this recipe. Cappuccino Ice Cream 1 teaspoon (5 ml) instant coffee powder 1/4 teaspoon (1.25 ml) unsweetened baking cocoa 2 tablespoons (30 ml) sugar 1/2 cup (125 ml) half-and-half Combine all ingredients and stir for 30 seconds to dissolve sugar and coffee. Pomegranate-Berry Sorbet 1/4 cup (60 ml) raspberries 1/2 cup (125 ml) pomegranate juice 2 tablespoons (30 ml) sugar Mash berries. Combine with other ingredients and stir well to mix. Citrus Cooler Sorbet 2/3 cup (160 ml) orange juice Grated zest of 1/4 of a lemon 2 tablespoons (30 ml) sugar Combine all ingredients and stir well to mix. 13