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RECIPES
EASY CHOCOLATE ICE CREAM
1 Quart:
1
/
cups chocolate milk
1
3
/
cup sweetened, condensed milk
1
4
/
cup whipped dessert topping
1
3
Combine all ingredients. Pour into canister and freeze as directed on
pages 4–5.
CHOCOLATE ICE CREAM
1 Quart:
1
/
cups whole milk
1
2
/
cup sugar
2
3
Dash salt
2 ounces semisweet chocolate squares,
finely chopped
1 egg, beaten
/
cup half and half
1
2
/
cup whipping cream
1
3
/
teaspoon vanilla extract
1
2
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.
1.5 Quart:
2 cups chocolate milk
/
cup sweetened, condensed milk
1
3
/
cup whipped dessert topping
1
2
1.5 Quart:
2
/
cups whole milk
1
4
1 cup sugar
Dash salt
3 ounces semisweet chocolate
squares, finely chopped
2 eggs, beaten
/
cup half and half
3
4
/
cup whipping cream
1
2
1 teaspoon vanilla extract
12
RECIPES
CINNAMON WALNUT ICE CREAM
1 Quart:
1 cup whole milk
/
cup half and half
2
3
/
cup whipping cream
1
3
/
cup sugar
1
2
/
cup chopped walnuts
2
3
/
teaspoon vanilla extract
3
4
/
teaspoon cinnamon
1
4
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 cup whole milk
/
cup sugar
1
2
Dash salt
2 ounces semisweet chocolate square,
finely chopped
1 egg, beaten
1 cup whipping cream
/
teaspoon vanilla extract
1
2
/
teaspoon almond extract
1
2
/
cup chopped almonds
1
2
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.
1.5 Quart:
1
/
cups whole milk
1
2
1 cup half and half
/
cup whipping cream
1
2
/
cup sugar
3
4
1 cup chopped walnuts
1
/
teaspoons vanilla extract
1
4
/
teaspoon cinnamon
1
3
Dash salt
1.5 Quart:
1
/
cups whole milk
1
2
/
cup sugar
3
4
Dash salt
2 ounces semisweet chocolate
square, finely chopped
2 eggs, beaten
1
/
cups whipping cream
1
2
1 teaspoon vanilla extract
2 teaspoons almond extract
1 cup chopped almonds
13
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