Chocolate Ice Cream, Raspberry Ice Cream

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Chocolate Ice Cream

4 ounces unsweetened chocolate,	1⁄4	teaspoon salt
chopped	2 eggs
1 cup half ’n half or evaporated milk	11⁄2 cups heavy whipping cream
1 cup sugar	1 teaspoons vanilla extract
2 tablespoons flour	1⁄2	cup chopped nuts, optional

In heavy saucepan, combine chocolate and half ’n half or evaporated milk. Cook over medium to low heat until chocolate is melted and mixture is smooth (about 5 minutes).

In small bowl, combine sugar, flour, and salt. Gradually whisk dry ingredients into the melted chocolate mixture and bring to boil. Reduce heat to medium-low and cook, stirring occasionally. In medium bowl, slightly beat eggs. Slowly whisk in half of the hot chocolate mixture then transfer this mixture to the remaining choco- late in saucepan. Cook about 5 minutes, until thick, smooth, and steaming. Let cool to room temperature.

When ready to freeze, mix in whipping cream and vanilla into the chilled mixture. Start ice cream maker and pour mixture through hole in lid freeze until desired consistency or the unit stops.

Raspberry Ice Cream

1 cup sugar

11⁄2 cup frozen raspberries, slightly thawed

2 teaspoons lemon juice

1 cup heavy cream

1 cup milk

Remove raspberries from freezer and allow to become slightly soft. Then mash or puree, (strain the seeds if desired). Combine sugar, lemon juice, and fruit. Stir until well mixed. Stir in cream and milk.

Start ice cream maker and pour mixture through hole in lid. Freeze until desired consistency or the unit stops.

Chocolate-Raspberry Variation

After about 15 minutes or until milkshake consistency, add 10 crushed chocolate sandwich cookies; (place in plastic sandwich bag and mash). Continue to freeze.

Strawberry Variation

Replace raspberries with strawberries.

Chocolate Chip Ice Cream

1 cup semi-sweet chocolate chips (divided)

1 can sweetened condensed milk

21⁄2 cups half ’n half or evaporated milk 2 teaspoons vanilla extract

In heavy saucepan, combine 1⁄2 cup chocolate chips and sweetened condensed milk. Cook over medium heat, stirring constantly just until chocolate is melted and mixture is smooth. Remove from heat and refrigerate at least 2 hours.

When ready to freeze, mix half ’n half and vanilla extract into the chilled mixture. Start ice cream maker and pour mixture through hole in lid.

After 15 minutes, add remaining 1⁄2 cup of chocolate chips, coarsely chopped. Continue to freeze until desired consistency or the unit stops.

68120 specifications

The Hamilton Beach 68120 is a versatile and efficient countertop blender that brings both convenience and power to your kitchen. Designed with user-friendliness in mind, this appliance is perfect for both novice cooks and seasoned chefs looking to simplify their food preparation processes.

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