Nostalgia VINTAGE Serie Instrucciones Y Recetas página 13

COOKIE DOUGH ICE CREAM
• 6 Large Eggs
• 2 ¼ Cups Sugar
• 6 Cups Heavy Cream
• 3 Cups Milk
• 1 Cup Mini
Chocolate Chips
• 1 Cup Chocolate
Chip Cookie Dough,
crumbled into
small pieces
ROCKY ROAD ICE CREAM
• 1 (14-oz.) Can
Sweetened
Condensed Milk
• ½ Cup Unsweetened
Cocoa Powder
• 2 Cups Heavy Cream
• 1 Cup Light Cream
• 1 Tbsp. Vanilla Extract
• ½ Cup Chopped
Pecans
• 1 Cup Miniature
Marshmallows
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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 add sugar, whisking until completely blended.
Slowly add cream and milk and whisk until blended.
Pour mixture into the Canister and follow
directions in the HOW TO OPERATE section.
Do not fill the Canister more than ²/
the mixture will expand during freezing.
When the mixture has finished churning, add cookie
dough and chocolate chips and stir in evenly.
In a medium saucepan over low heat, cook and
stir condensed milk and cocoa until smooth
and slightly thickened (about 5 minutes).
Remove from heat and allow to cool slightly. Stir
in heavy cream, light cream and vanilla.
Refrigerate until cold.
Pour mixture into the Canister and follow
directions in the HOW TO OPERATE section.
Do not fill the Canister more than ²/
the mixture will expand during freezing.
When mixture has finished churning, add
pecans and marshmallows. Stir in evenly.
full, as
3
full, as
3