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Chocolate Ice Cream
2 2/3 cup granulated sugar
2 tsp cornstarch
1/2 tsp Salt
6 cups milk
4 eggs, beaten
6 squares semi-sweet chocolate, melted
1 1/3 cups half and half
2 cups whipping cream
2 Tbsp vanilla extract
Mix the sugar, cornstarch and salt in a large saucepan. Over medium heat,
slowly stir in the milk, stirring constantly until the mixture begins to
simmer. Very slowly, add the beaten eggs and continue to stir. Reduce heat
to low and cook until mixture thickens slightly. Slowly stir in the melted
chocolate and whisk until all chocolate is combined and mixture is smooth.
Slowly add vanilla, half and half, and heavy cream. Pour into a large glass
bowl, cover and refrigerate for 2-4 hours or until mixture has chilled. Pour
mixture into the mixing canister and follow directions in the "How to Use"
section, pages 4 to 7. Do not fill the mixing canister more than 2/3 full, as
the mixture will expand during freezing.
Coffee Ice Cream
4 1/2 cups half and half
2 1/4 cup sugar
4 1/2 tablespoons instant coffee powder
6 cups cream
Combine all ingredients in mixing canister. Stir well until both sugar and
instant coffee powder are dissolved. Freeze as instructed. Do not fill the
mixing canister more than 2/3 full, as the mixture will expand during
freezing.
Recipes
12
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