Oster FRSTICM700 Manual De Instrucciones página 27

CHOCOLATE ICE CREAM
1 ½ cups whole milk
²⁄ ³ cup sugar
Pinch salt
2 ounces semisweet chocolate squares, finely chopped
2 eggs, beaten
½ cup half and half
¹⁄ ³ cup whipping cream
1 teaspoon 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 freezing bowl and freeze as directed.
CINNAMON WALNUT ICE CREAM
1½ cups whole milk
1 cup half and half
½ cup whipping cream
¾ cup sugar
1 cup chopped walnuts
1 teaspoons vanilla extract
/
1
4
teaspoon cinnamon
/
1
3
Dash salt
Thoroughly combine all ingredients. Pour into freezing bowl and freeze as directed.
DOUBLE ALMOND CHOCOLATE ICE CREAM
1 cups whole milk
½ cup sugar
Pinch salt
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