Sunbeam 4744 instruction manual ICE Cream, Tbsp ml ground cinnamon

ICE CREAM

EASY VANILLA ICE CREAM

2 cups (500 ml) whipping cream	1 cup (250 ml) sugar
2 cups (500 ml) half and half	1 Tbsp. (15 ml) vanilla extract

Combine all ingredients in Cream Canister. Stir until sugar is dissolved. Freeze as directed.

YIELD: 1-1/2 QUARTS (1.5 L)

Variations:

Chocolate Chip – Add 2/3 cup (150 ml) miniature or chopped chocolate chips immediately after freezing.*

Cookies with Cream – Add 10 crushed chocolate sandwich cookies to ice cream immediately after freezing.*

Tin Roof Delight – Combine 1/2 cup (125 ml) Chocolate Fudge Sauce and 3/4 cup (200ml) chopped Spanish peanuts. Swirl into ice cream immediately after freezing.*

Fudge Revel – Swirl 1/2 cup (125 ml) Chocolate Fudge Sauce in ice cream immediately after freezing.*

Caramel Revel – Swirl 1/2 cup (125 ml) Caramel Sauce in ice cream immediately after freezing.*

Cherry Chip – Add 1 cup (250 ml) chopped maraschino cherries to ice cream immediately after freezing.*

Peppermint Stick – Add 2/3 cup (150 ml) crushed peppermint candies to ice cream immediately after freezing.*

*See Instructions HOW TO USE CENTER FEED on Page 7.

	CINNAMON ICE CREAM
2 cups (500 ml) whipping cream	1 Tbsp. (15 ml) ground cinnamon
2 cups (500 ml) half and half	1-1/2 tsp. (7 ml) vanilla extract
1 cup (250 ml) sugar
Combine all ingredients in Cream Canister. Stir until sugar dissolves. Freeze as directed.
	YIELD: 1-1/2 QUARTS (1.5 L)
EASY CHOCOLATE ICE CREAM
2 cups (500 ml) half and half	1 tsp. (5 ml) vanilla extract
1-1/2 cups (375 ml ) sugar	2 cups (500 ml) whipping cream
1/2 cup (125 ml) cocoa powder

Combine half and half, sugar, cocoa powder and vanilla in Osterizer® Blender container. Cover and process at a LOW speed until smooth. Pour mixture into Cream Canister. Stir in whipping cream. Freeze as directed.

YIELD: 1-1/2 QUARTS (1.5 L)

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