Vanilla Ice Cream Base
(makes approximately 3 cups [710 ml],
or (6) 1/2 cup [125 ml] servings)
2 cup (500 ml) half-and-half
1 cup (250 ml) heavy cream
1/2 cup (125 ml) sugar
1 1/2 teaspoons (7.5 ml) vanilla extract
Combine ingredients in a 1-quart container with a tight-fitting
lid. Shake until sugar is dissolved. Keep refrigerated.
Add-ins:
Fruit
Candy
Cookies
Nuts
Place 6–12 ounces (180–360 ml) of ice cream base into freezer
bowl. Turn motor ON (
I
). Once mixture starts to thicken, turn
motor OFF (
O
), remove lid, and add 3 tablespoons of your favorite
mix-in. Replace lid; then restart motor. Hold down lid until mixing
paddle starts to rotate smoothly.
Low Fat Vanilla Ice Cream Base
(makes approximately 3 cups [710 ml],
or (6) 1/2 cup [125 ml] servings)
1 cup (25 ml) fat-free half-and-half
1/2 cup (125 ml) evaporated milk
1/2 cup (125 ml) whole milk
3/4 cup (190 ml) sugar
1 teaspoon (15 ml) vanilla extract
Combine ingredients in a 1-quart container with a tight-fitting
lid. Shake until sugar is dissolved. Keep refrigerated.
Recipes
NOTE:
For an easy treat, try making “frozen yogurt.” Simply put one 6-oz. (180 ml) container
of yogurt into a freezer bowl and follow instructions in “How to Make Ice Cream.”
Visit www.hamiltonbeach.com for our
complete line of products and Use and Care
Guides – as well as delicious
recipes, tips, and to register
your product online!
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Nutritional Information
Amount Per Serving (approx. 1/2 cup [125 ml])
Calories
189.08
Calories from Fat (6%) 11.89
% Daily Value
Total Fat
1.32 g 2%
Saturated Fat 0.76 g 4%
Cholesterol
4.07 mg 1%
Sodium
18 mg <1%
Potassium 56.07 mg 2%
Total Carbohydrates
43.74 g 15%
Fiber 0 g 0%
Sugar 43.77 g
Protein
1.28 g 3%
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