Use and Care Manual

ENGLISH
12
PEANUT BUTTER CHOCOLATE CHIP ICE CREAM
6 Cups Milk•
2 Cups Heavy •
Cream
1 ¹/•
3 Cups Half
and Half
4 Eggs, Beaten•
1 ½ Tsp Vanilla•
2 ²/•
3 Cups
Granulated Sugar
½ Tsp Salt•
2 Tbsp Corn Starch•
1 ½ Cup •
Chocolate Chips
1 Cup Peanut •
Butter or Melted
Peanut Butter
Morsels
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 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 ²/3 full, as
the mixture will expand during freezing.
When mixture has finished churning, add
chocolate chips and stir evenly.
COFFEE ICE CREAM
6 Cups Cream•
4 ½ Cups Half •
and Half
2 ¼ Cup Sugar•
4 ½ Tbsp Instant •
Coffee Powder
Combine all ingredients in Canister.
Do not fill the Canister more than ²/3 full, as
the mixture will expand during freezing.
Stir well until both sugar and instant
coffee powder have dissolved.
Freeze until Canister is cold to touch.
Follow directions in HOW TO OPERATE section.