7
Cookie Dough Ice Cream
1 cup Chocolate Chip Cookie Dough
(crumbled into small pieces)
2 ¼ cups Sugar
6 cups Heavy Cream
1 cup Mini Chocolate Chips
6 large Eggs
3 cups Milk
Place the cookie dough and the chocolate chips in a separate bowl. 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 the freezing canister and follow
the directions in the “Using Your 4 Qt. Ice Cream Maker” section. Do not fill the
freezing canister above the “MAX” line, as the mixture will expand during
freezing. When the mixture has finished churning, add cookie dough and
chocolate chips and stir in evenly.
Rocky Road Ice Cream
1 ¾ cup Granulated Sugar
½ tsp Salt
2 cups Milk
6 squares Semi-sweet Chocolate
2 cups Half and Half
6 cups Whipping Cream
1 tbsp Vanilla Extract
2 cups Mini Marshmallows
1 ½ cups Chocolate Chips
1 cup Chopped Pecans
Mix the milk and chocolate in a large saucepan. Over medium heat stir until the
chocolate is completely melted. Remove from heat and slowly add sugar and
salt, mixing well, until dissolved. Stir in the remaining ingredients except the
marshmallows, pecans, and chocolate chips, and then cover and refrigerate for
about 30 minutes or until mixture has chilled. Pour mixture into the freezing
canister and follow the directions in the “Using Your 4 Qt. Ice Cream Maker”
section. Do not fill the freezing canister above the “MAX” line, as the mixture will
expand during freezing. Add marshmallows, pecans, and chocolate chips after
the ice cream has finished churning and stir in evenly.
Sweet Corn Ice Cream
2 cups Heavy Cream
3 cups Milk
4 ears Sweet Corn, shucked, save
kernels, cut cobs into 1-inch pieces
1 tsp. Vanilla Extract
12 Egg Yolks
cup plus ½ cup Sugar
In a small saucepan over medium heat, combine the cream, milk, and corn
cobs. Bring to a simmer. Stir to dissolve sugar. Simmer for 10 minutes. Remove
corn cobs with a slotted spoon.
Whisk the egg yolks and cup sugar together in a bowl. Slowly whisk in the hot
cream mixture. Whisk until smooth. Return the mixture to the saucepan and stir
over low heat for 1 minute, until it coats the back of a spoon. Strain the custard
through a fine sieve. Stir in the vanilla extract.
In a small saucepan, bring 1 cup water, ½ cup sugar and the corn kernels to a
simmer, cooking until kernels are soft, about 10 minutes. Remove from heat and
add the corn mixture to the custard. Allow it to cool overnight in a bowl with a
piece of plastic wrap against the top to prevent a skin from forming. Pour
mixture into the freezing canister and follow the directions in the “Using Your 4
Qt. Ice Cream Maker” section. Do not fill the freezing canister above the “MAX”
line, as the mixture will expand during freezing.
