Rival 8550-X Hint for LOWER-FAT Recipes, OLD Fashioned Vanilla ICE Cream, Chocolate ICE Cream

THE RECIPES

HINT FOR LOWER-FAT RECIPES

For lower fat content, substitute 1% milk for whole milk, whole milk for half and half; and evaporated skim milk for whipping cream. Higher fat dairy products – such as whipping cream – create a smooth, rich and creamy dessert. Lower fat dairy products create a lighter dessert with a slightly different texture.

OLD FASHIONED VANILLA ICE CREAM

4 Quart		5 Quart		6 Quart
21⁄4 cups sugar		3 cups sugar		31⁄2 cups sugar
1⁄4	cup plus 2 tablespoons flour	1⁄2	cup flour	1⁄2 cup flour
1⁄2	teaspoon salt	1⁄2	teaspoon salt	3⁄4 teaspoon salt
5 cups milk		61⁄4 cups milk		7 cups milk
4 eggs, beaten		5 eggs, beaten		6 eggs, beaten
4 cups whipping cream		5 cups whipping cream		6 cups whipping cream
2 tablespoons vanilla extract		2 tablespoons plus		3 tablespoons vanilla extract
			11⁄2 teaspoon vanilla extract

Combine sugar, flour and salt in saucepan. Gradually stir in milk. Cook over medium heat approximately 15 minutes or until thickened, stirring constantly.

Gradually stir about 1 cup of hot mixture into the beaten eggs. Add egg mixture to remaining hot mixture, stirring constantly. Cook 1 minute; remove from heat. Refrigerate 2 hours. Combine whipping cream and vanilla in large bowl; add chilled mixture, stirring with wire whisk to combine. Freeze as directed.

Cookies and Cream Ice Cream: Crumble chocolate sandwich cookies (25 cookies for 4 quart, 30 cookies for 5 quart, or 40 cookies for 6 quart) into mixture before freezing.

Coffee Ice Cream: Combine instant coffee (4 tablespoons for 4 quart,

5 tablespoons for 5 quart, or 6 tablespoons for 6 quart) with sugar, flour and salt. Continue as directed.

CINNAMON BLACK WALNUT ICE CREAM

4 Quart	5 Quart		6 Quart
4 cups whipping cream	5 cups whipping cream		6 cups whipping cream
4 cups half and half	5 cups half and half		6 cups half and half
2 cups sugar	21⁄2	cups sugar	3 cups sugar
21⁄2 cups chopped black walnuts	31⁄8	cups chopped black walnuts	33⁄4	cups chopped black walnuts
1 tablespoons vanilla extract	1 tablespoon plus		11⁄2	tablespoons vanilla extract
1 teaspoon cinnamon	3⁄4 teaspoon vanilla extract		11⁄2	teaspoons cinnamon
1⁄2 teaspoon salt	11⁄4	teaspoon cinnamon	3⁄4 teaspoon salt

1⁄2 teaspoon salt

Combine all ingredients. Cover; refrigerate 30 minutes. Freeze as directed.

CHOCOLATE ICE CREAM

4 Quart	5 Quart		6 Quart
22⁄3 cups sugar	31⁄3 cups sugar		4 cups sugar
2 tablespoons cornstarch	21⁄2 tablespoons cornstarch		3 tablespoons cornstarch
1⁄2 teaspoon salt	1⁄2 teaspoon salt		3⁄4 teaspoon salt
6 cups milk	71⁄2 cups milk		9 cups milk
4 eggs, beaten	5 eggs, beaten		6 eggs, beaten
6 squares semisweet chocolate,	71⁄2	squares semisweet	9 squares semisweet chocolate,
melted	chocolate, melted		melted
11⁄3 cup half and half	12⁄3	cup half and half	2 cups half and half
2 cups whipping cream	21⁄2	cups whipping cream	3 cups whipping cream
2 teaspoons vanilla extract	21⁄2	teaspoons vanilla extract	1 tablespoon vanilla extract

Combine sugar, cornstarch and salt in a saucepan. Gradually stir in milk.

Cook over medium heat until mixture comes to a simmer, stirring constantly. Gradually stir about 1 cup of the hot mixture into the beaten eggs. Add to remaining hot mixture, stirring constantly. Cook and stir over low heat until slightly thickened (about 2 minutes). Stir in melted chocolate. Beat with a whisk until mixture is smooth. Stir in half and half, whipping cream and vanilla. Cover and refrigerate 2 hours. Freeze as directed.

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