Use and Care Manual

ENGLISH
10
RICH & CREAMY CHOCOLATE ICE CREAM
6 Cups Milk•
2 Cups Whipping •
Cream
1 ¹/•
3 Cups Half
and Half
2 Tbsp Vanilla •
Extract
4 Eggs, Beaten•
2 ²/• 3 Cups
Granulated Sugar
2 Tsp Corn Starch•
½ Tsp Salt•
6 Squares Semi-•
Sweet Chocolate,
Melted
Mix the sugar, corn starch, and salt in a
large saucepan over medium heat.
Slowly pour in the milk, stirring constantly
until the milk 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 and refrigerate
for 2-4 hours or until mixture has
chilled. Remove from refrigerator.
Pour ingredients into the Canister and follow
directions in HOW TO OPERATE section.
Do not fill the Canister more than ²/
3 full, as
the mixture will expand during freezing.
OLD FASHIONED VANILLA ICE CREAM
7 Cups Milk•
5 Eggs, Beaten•
1½ Cups Half •
and Half
2 ¾ Cups •
Heavy Cream
2 Cups Granulated •
Sugar
1 ½ Tbsp Corn •
Starch
1 ½ Tbsp Vanilla•
¼ Tsp Salt•
Mix the sugar, corn starch, and salt 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 add vanilla, half and half and heavy cream.
Pour 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 ²/3 full, as
the mixture will expand during freezing.