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MINT CHOCOLATE CHIP ICE CREAM
1.
Place the milk and sugar into a saucepan and heat gently, dissolving the sugar. Allow the
mixture to cool in the refrigerator for up to 3 hours.
2.
Stir in the cream and peppermint extract (optional: add green food coloring). Then
follow the “HOW TO USE YOUR ICE CREAM MAKER” instructions. Add the grated
chocolate as the ice cream begins to thicken.
TOFFEE ICE CREAM
1.
In a medium bowl, use a hand mixer or whisk to combine the milk, granulated sugar,
espresso powder, and cocoa until dissolved, about 1 - 2 minutes on low speed. Stir in
the heavy cream and vanilla. Then follow the “HOW TO USE YOUR ICE CREAM MAKER”
instructions. Add the toffee bits and mini chocolate morsels as the ice cream begins to
thicken.
1/2 cup milk
1/2 cup double/heavy cream
2 1/2 tbsp sugar
2/3 cups heavy cream
2/3 tsp vanilla extract
2 1/2 tbsp english toffee bits
2 1/2 tbsp mini chocolate chips
1/4 cup chocolate (grated)
1/2 tsp peppermint extract
optional: two or three drops of green food coloring
1/3 cup whole milk
1/5 cup granulated sugar
2/3 tbsp instant espresso
2/3 tbsp unsweetened cocoa powder
RECIPES
(cont.)
CHEESECAKE ICE CREAM
1.
Place the cream cheese into a mixing bowl and beat until soft and smooth. Slowly add
the sugar and then beat in the sour cream followed by the double (heavy) cream.
2.
Add the vanilla extract and lemon juice and mix until thick and smooth. Cover and chill in
the refrigerator for 2-3 hours. Take the chilled mixture and beat until creamy. Then follow
the “HOW TO USE YOUR ICE CREAM MAKER” instructions.
1 1/3 tbsp fresh lemon juice
1/3 cup granulated sugar
1/8 tsp vanilla extract
2/5 cup double/heavy cream
2/5 cup sour cream
1/3 cup cream cheese
GREEN TEA ICE CREAM
1.
Take the dry green tea and soak in boiling water with a tablespoon of sugar for 10-12
minutes. Into a saucepan put the vanilla pod and milk and gently bring to a boil.
2.
Pour this over the tea. Let stand for 5 or 6 minutes. Beat the egg yolk with the caster
sugar in a separate bowl and strain the milk mixture into it. Transfer to a saucepan and
gently heat, stirring all the time, until the mixture is thick. Set aside to cool. Whip the
double (heavy) cream and fold into the cooled tea mixture. Then follow the “HOW TO
USE YOUR ICE CREAM MAKER” instructions
1 egg yolk
1 tbsp dry green tea
1/8 cup sugar
1/4 vanilla pod
2/3 cup double/heavy cream
1/8 cup caster sugar
2/3 cup milk
1 tbsp boiling water
