Oster 4746 - Manuel (Page 16)

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C
HOCOLATE
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1/2 cup (125 ml) cold milk 1/2 cup (125 ml) cocoa powder
1 envelope (1/4 oz. or 7G) unflavored gelatin 1 Tbsp. (15 ml) vanilla extract
1/2 cup (125 ml) milk, heated to boiling 3 cups (750 ml) cold milk
1 cup (250 ml) sugar
Place 1/2 cup (125 ml) cold milk and gelatin into Osterizer ® Blender container. Cover and process at
a LOW speed to soften gelatin. Remove feeder cap and add hot milk. Process until gelatin is dissolved.
If gelatin granules cling to container, STOP BLENDER, use a rubber spatula to push them into the
mixture. When gelatin is dissolved, add sugar, cocoa powder and vanilla. Cover and process at a
LOW speed until mixed. Pour mixture into Cream Canister. Add 3 cups (750 ml) cold milk and stir.
Freeze as directed.
Y IELD : 1-1/2 Q UARTS (1.5 L)
V ANILLA I CE M ILK
1/2 cup (125 ml) cold milk 3/4 cup (200 ml) sugar
1 envelope (1/4 oz. or 7 g) unflavored gelatin 1-1/2 Tbsp. (22 ml) vanilla extract
1/2 cup (125 ml) milk, heated to boiling 3 cups (750 ml) cold milk
Place 1/2 cup (125 ml) cold milk and gelatin into Osterizer ® Blender container. Cover and process at
a LOW speed to soften gelatin. Remove feeder cap and add hot milk. Process until gelatin is dissolved.
Il gelatin granules cling to container, STOP BLENDER, use a rubber spatula to push them into
the mixture. When gelatin is dissolved, add sugar and vanilla. Cover and process at a LOW speed
until mixed. Pour mixture into Cream Canister. Add 3 cups (750 ml) cold milk and stir.
Freeze as directed.
Y IELD : 1-1/2 Q UARTS (1.5 L)
S
TRAWBERRY
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ILK
1 cup (250 ml) milk 2 Tbsp. (30 ml) lemon juice
3 cups (750 ml) strawberries, fresh or frozen 2 cups (500 ml) milk
1 cup (250 ml) sugar
Place 1 cup (250 ml) milk, strawberries, sugar and lemon juice in Osterizer ® Blender container.
Cover and process at a HIGH speed until smooth. Pour into Cream Canister. Stir in remaining milk.
Freeze as directed.
Y IELD : 1-1/2 Q UARTS (1.5 L)