Use and Care Manual

Recipe Guide
12
The Original Old-Fashioned Ice Cream Maker
Rich Chocolate
•Combinesugar,cornstarchandsaltinasaucepan.Graduallystirinmilk.
•CookoverMediumHeatuntilmixturebeginstosimmer,stirringconstantly.
•Placebeateneggsintoaseparatelargepan;graduallystirabout1cupofthe
hot mixture at a time into the beaten eggs.
•Addtheremaininghotmixture,stirringconstantly.
•Cookandstiroverlowheatuntilslightlythickened(about2minutes),then
stir in the melted chocolate. Beat with a whisk until mixture is smooth.
•StirintheHalfandHalf,WhippingCreamandVanilla.
•Coverandrefrigeratefor2hours.Freezeasdirected.
DIRECTIONS
MAKES
INGREDIENTS
Sugar
Cornstarch
Salt
Milk
Eggs, beaten
Semisweet Chocolate
(1 oz. each square, melted)
Half and Half
Whipping Cream
Vanilla Extract
2 qt
1
1
/
3
cups
1 T.
1
/
4
tsp.
3 cups
2
3 squares
2
/
3
cup
1 cup
1 tsp.
6 qt
4 cups
3 T.
3
/
4
tsp.
9 cups
6
9 squares
3 cups
3 cups
1 T.
4 qt
2
2
/
3
cups
2 T.
1
/
2
tsp.
6 cups
4
6 squares
2 cups
2 cups
2 tsp.
Classic Vanilla
Recipe Guide
11
The Original Old-Fashioned Ice Cream Maker
MAKES
INGREDIENTS
Milk
Sugar
Salt
Half and Half
Vanilla Extract
Whipping Cream
2 qt
2 cups
1 cup
Dash
1 cup
1
1
/
2
tsp.
1 cup
6 qt
4 cups
2
3
/
4
cups
3
/
4
tsp.
3 cups
2 T.
5 cups
4 qt
3 cups
1
3
/
4
cups
1
/
2
tsp.
2 cups
1 T.
3 cups
DIRECTIONS
•Scaldmilkuntilbubblesformaroundedge.Removefromheat.
•Addsugarandsalt.Stiruntildissolved.
•StirinHalfandHalf,VanillaandWhippingCream.
•Coverandrefrigerate30minutes.Freezeasdirected.
VARIATIONS
STRAWBERRY: Add pureed strawberries
(1 ½ cups for 2 quart recipe, 4 cups for 4 quart
recipe, and 6 cups for 6 quart recipe). Chill
mixture before freezing.
PEACH: Add pureed peaches strawberries
(1 ½ cups for 2 quart recipe, 4 cups for 4 quart
recipe, 5 cups for 5 quart, and 6 cups for 6 quart
recipe). Chill mixture before freezing.
CANDY SUPREME: Add your favorite
chocolate candy during the last 5 to 10 minutes
of mixing. (½ cup for 2 quart recipe, 1 cup for
4 quart recipe, 2 cups for 6 quart recipe.)