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ENGLISH
10
RICH & CREAMY CHOCOLATE ICE CREAM
• 4 Cups Granulated
Sugar
• 3 Tsp Corn Starch
• ¾ Tsp Salt
• 9 Cups Milk
• 6 Eggs, beaten
• 9 Squares Semi-Sweet
Chocolate, melted
• 3 Tbsp. Vanilla Extract
• 2 Cups Half and Half
• 3 Cups Whipping
Cream
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 whipping 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 ll the Canister more than ²/3 full, as
the mixture will expand during freezing.
OLD FASHIONED VANILLA ICE CREAM
• 3 Cups Granulated
Sugar
• 2 ¼ Tbsp. Corn Starch
•
3/8
Tsp Salt
• 10 ½ Cups Milk
• 7 Eggs, beaten
• 2¼ Tbsp. Vanilla
• 2¼ Cups Half and Half
• 4
1/8
Cups Heavy
Cream
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 ll the Canister more than ²/3 full, as
the mixture will expand during freezing.
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