12
13
RECIPES
EASY CHOCOLATE ICE CREAM
1 Quart:
1.5 Quart:
1
1
/
3
cups chocolate milk
2 cups chocolate milk
1
/
4
cup sweetened, condensed milk
1
/
3
cup sweetened, condensed milk
1
/
3
cup whipped dessert topping
1
/
2
cup whipped dessert topping
Combine all ingredients. Pour into canister and freeze as directed on
pages 4–5.
CHOCOLATE ICE CREAM
1 Quart:
1.5 Quart:
1
1
/
2
cups whole milk
2
1
/
4
cups whole milk
2
/
3
cup sugar
1 cup sugar
Dash salt
Dash salt
2 ounces semisweet chocolate squares,
3 ounces semisweet chocolate
finely chopped
squares, finely chopped
1 egg, beaten
2 eggs, beaten
1
/
2
cup half and half
3
/
4
cup half and half
1
/
3
cup whipping cream
1
/
2
cup whipping cream
1
/
2
teaspoon vanilla extract
1 teaspoon vanilla extract
Combine milk, sugar, salt and chocolate in a saucepan. Cook over
medium heat, stirring constantly, until chocolate is melted and
mixture almost boils. Gradually stir about 1 cup of the hot mixture
into the beaten eggs. Add the eggs to remaining hot mixture. Cook
and stir over low heat until slightly thickened (2 minutes). Stir in half
and half, whipping cream and vanilla. Cover and refrigerate for 2
hours.
Pour into canister and freeze as directed on pages 4–5.
RECIPES
CINNAMON WALNUT ICE CREAM
1 Quart:
1.5 Quart:
1 cup whole milk
1
1
/
2
cups whole milk
2
/
3
cup half and half
1 cup half and half
1
/
3
cup whipping cream
1
/
2
cup whipping cream
1
/
2
cup sugar
3
/
4
cup sugar
2
/
3
cup chopped walnuts
1 cup chopped walnuts
3
/
4
teaspoon vanilla extract
1
1
/
4
teaspoons vanilla extract
1
/
4
teaspoon cinnamon
1
/
3
teaspoon cinnamon
Dash salt
Dash salt
Thoroughly combine all ingredients. Pour into canister and freeze as
directed on pages 4–5.
DOUBLE ALMOND CHOCOLATE ICE CREAM
1 Quart:
1.5 Quart:
1 cup whole milk
1
1
/
2
cups whole milk
1
/
2
cup sugar
3
/
4
cup sugar
Dash salt
Dash salt
2 ounces semisweet chocolate square,
2 ounces semisweet chocolate
finely chopped
square, finely chopped
1 egg, beaten
2 eggs, beaten
1 cup whipping cream
1
1
/
2
cups whipping cream
1
/
2
teaspoon vanilla extract
1 teaspoon vanilla extract
1
/
2
teaspoon almond extract
2 teaspoons almond extract
1
/
2
cup chopped almonds
1 cup chopped almonds
Combine milk, sugar, salt and chocolate in saucepan. Cook over
medium heat, stirring constantly, until chocolate is melted and
mixture almost boils. Gradually stir 1 cup of the hot mixture into the
beaten egg. Pour eggs into the remaining hot mixture and continue
cooking over low heat until slightly thickened (2–3 minutes). Remove
from heat.
Stir in whipping cream, vanilla, almond extract and chopped
almonds. Cover and refrigerate 2 hours.
Pour into canister and freeze as directed on pages 4–5.
