Rocky Road Ice Cream, Vanilla Ice Cream | Aroma AIC-206EM instruction

Rocky Road Ice Cream

2½ cups	granulated sugar	Mix the milk and chocolate in a large saucepan. Over medium heat, stir until the
1 tsp	salt	chocolate is completely melted. Remove from heat and slowly add sugar and salt,
4 cups	milk	mixing well, until dissolved. Stir in the remaining ingredients, except the marshmallows,
12 squares	semi-sweet chocolate	pecans and chocolate chips, then cover and refrigerate for about 30 minutes or until
4 cups	half and half	the mixture has chilled. Pour mixture into the freezing canister and follow the directions
12 cups	whipping cream	in the “To Make Ice Cream” section, pages 5-8. Do not fill the freezing canister more
2 tbsp	vanilla extract	than ⅔ full, as the mixture will expand during freezing. Add marshmallows, pecans and
4 cups	mini marshmallows	chocolate chips after the ice cream has finished churning and stir in evenly. This recipe
3 cups	chocolate chips	will make a couple of batches.
2 cups	chopped pecans

		Vanilla Ice Cream

Ingredients
3 cups	granulated sugar	Mix the sugar, cornstarch and salt in a large saucepan. Over medium heat, slowly stir
2¼ tbsp	cornstarch	in the milk, stirring constantly. Very slowly, add the beaten eggs and continue to stir.
⅓ tsp	salt	Reduce heat to low and cook until mixture thickens slightly. Slowly add vanilla, half and
2¼ tbsp	vanilla	half and heavy cream. Pour into a large glass bowl and refrigerate for 2-4 hours or until
10½ cups	milk	mixture has chilled. Remove from refrigerator. Pour mixture into the freezing canister
8	eggs, beaten	and follow the directions in the “To Make Ice Cream” section, pages 5-8. Do not fill
4¹⁄₈ cups	heavy cream	the freezing canister more than ⅔ full, as the mixture will expand during freezing. This
2¼ cups	half and half	recipe will make a couple of batches.

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