7
Combine brown sugar, salt and milk in a saucepan .cook over medium heat until mixture starts
to bubble around the edges .gradually stir about 1cup of hot milk into the beaten eggs. Add to
remaining hot milk, stirring constantly .continue cooking1minute.remove from heat.
Refrigerate 2hours.
Combine whipping cream and vanilla in large bowl; add chilled mixture, stirring with a wire
whisk to combine.
Saute almonds in butter over low heat about 5minutes.stir into ice cream mixture.
Pour into canister and freeze as directed on pages4-5.during last5minutes of
Freezing pour chocolate fudge fudge topping through opening in top of lid to combine into the
ice cream
STRAWBERRY SORBET
4cups fresh or frozen (thawed)
strawberries, pureed
1/2cup sugar
1cup water
1tablespoon lemon juice
Combine sugar and water in a small saucepan. Heat to boiling. Reduce heat and simmer until
sugar dissolves. Remove from heat and cool completely (1-2hours).combine with pureed
strawberries and lemon juice. Pour into canister and freeze as directed on pages2
EASY CHOCOLATE ICE CREAM
1 1/3cups chocolate milk 2 cups chocolate milk
1/4cup sweetened condensed milk 1/3cup sweetened condensed milk
1/3cup whipped dessert topping 1/2cup whipped dessert topping
Combine all ingredients, pour into canister and freeze as directed on
Pages2
CHOCOLATE ICE CREAM
2 1/4cup whole milk
1cup sugar
Dash salt
2ounces semisweet chocolate squares
finely chopped
2egg, beaten
3/4cup half and half
1/2cup whipping cream
1teaspoon 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 pages2
CINNAMON WALNUT ICE CREAM
1 1/2cups whole milk
1cup half and half
