14
Recipes
Cookie Dough Ice Cream
1 cup chocolate chip cookie dough, crumbled into small pieces
1 cup mini chocolate chips (optional)
6 large eggs
2 1/4 cups sugar
6 cups heavy cream
3 cup milk
Place the cookie dough and the chocolate chips in separate bowls.
Cover and chill until cold. Whisk the eggs in a mixing bowl 1-2
minutes, until light and fluffy. Slowly mix in sugar, whisking until
completely blended. Slowly add cream and milk and whisk until
blended. Pour mixture into mixing canister and follow directions in the
How To Use section, pages 4 to 7. Do not fill the mixing canister
more than 2/3 full, as the mixture will expand during freezing. When
mixture has finished churning, add cookie dough and chocolate chips
(optional) and stir in evenly.
Peanut Butter Chocolate Chip Ice Cream
2 2/3 cups granulated sugar
2 Tbsp cornstarch
1/2 tsp salt
1 1/2 tsp vanilla
6 cups milk
4 eggs, beaten
2 cups heavy cream
1 1/3 cups half and half
1 1/2 cup chocolate chips
1 cup peanut butter or 1 cup peanut butter chips, melted
Mix the sugar, cornstarch and salt in a large saucepan. Over medium
heat, slowly stir in the milk, stirring constantly. Very slowly, add the
beaten eggs and continue to stir. Reduce heat to low and cook until
mixture thickens slightly. Slowly stir in peanut butter and whisk until
all peanut butter is combined and mixture is smooth. Slowly add
vanilla, half and half, and heavy cream. Pour into a large glass bowl
and refrigerate for 2-4 hours or until mixture has chilled. Pour mixture
into the mixing canister and follow directions in the "How to Use"
section, pages 4 to 7. Do not fill the mixing canister more than 2/3 full,
as the mixture will expand during freezing. Stir in chocolate chips once
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