Nostalgia VINTAGE Serie Instrucciones Y Recetas página 14

PEANUT BUTTER CHOCOLATE CHIP ICE CREAM
• 2 ²/ Cups
3
Granulated Sugar
• ½ Tsp Salt
• 2 Tbsp. Corn Starch
• 6 Cups Milk
• 4 Eggs, beaten
• 1 Cup Peanut Butter
or Melted Peanut
Butter Morsels
• 1 ½ Tsp Vanilla
• 1 ¹/ Cups Half
3
and Half
• 2 Cups Heavy Cream
• 1 ½ Cup Chocolate
Chips
COFFEE ICE CREAM
• 6 Cups Cream
• 4 ½ Cups Half
and Half
• 2 ¼ Cup Sugar
• 4 ½ Tbsp. Instant
Coffee Powder
Mix the sugar, salt and corn starch in a
large saucepan over medium heat.
Slowly pour in the milk while stirring constantly.
Very slowly, add the beaten eggs and continue to stir.
Reduce heat to low and cook until mixture thickens slightly.
Slowly stir in peanut butter and whisk until all peanut
butter is combined and mixture is smooth.
Slowly add vanilla, half and half, and heavy cream.
Pour mixture into a large glass bowl and refrigerate for 2-4
hours or until mixture has chilled. Remove from refrigerator.
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
chocolate chips and stir evenly.
Combine all ingredients in a large bowl.
Stir well until both sugar and instant
coffee powder have dissolved.
Add mixture to Canister. Do not fill the Canister more
than ²/ full, as the mixture will expand during freezing.
3
Freeze until Canister is cold to touch.
Follow directions in HOW TO OPERATE section.
full, as
3
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