GE 681131067652 Easy Vanilla Ice Cream, Old Fashioned Vanilla Ice Cream, Easy Chocolate Ice Cream

•Do not store prepared ice cream in the freezer canister for more than a few days. Remember to use the keep fresh lid to lock in freshness and prevent ice crystals from forming.

Note: The liquid in the freezer canister contains no toxic materials. Dispose as normal household waste.

Easy Vanilla Ice Cream

11⁄2 cup whole milk	2⁄3	cup half and half
1⁄2 cup sugar	1⁄3	cup whipping cream
dash salt	1⁄2	teaspoon vanilla extract

Combine milk, sugar and salt. Stir with a wire whisk until sugar is dissolved. Stir in half and half, whipping cream and vanilla. Pour into canister and freeze as directed.

Old Fashioned Vanilla Ice Cream

3⁄4	cup sugar	2 eggs, beaten
1⁄8	teaspoon salt	11⁄2 cup whipping cream
13⁄4 cup whole milk		1 tablespoon pure vanilla extract

Combine sugar, salt and milk in saucepan. Cook over medium heat, stirring occasionally until mixture almost boils. Reduce heat to low.

Gradually stir about 1⁄2 cup of hot milk into the beaten eggs. Add eggs to remaining hot mixture. Cook over low heat, stirring constantly until slightly thickened, about 2–3 minutes. Remove from heat and refrigerate at least 2 hours.

Combine whipping cream, vanilla and chilled mixture, stirring with a wire whisk to combine.

Pour into canister and freeze as directed.

Variations: Add a variety of ingredients to the ice cream during the last 5 minutes

of freezing. Use 1⁄2 cup of any of the following: chocolate chips, crumbles chocolate sandwich cookies, M&M®’s, crushed peppermint candies, chocolate covered peanuts, etc. Fruit: Add 1 cup of pureed fruit such as strawberries, bananas, peaches, blueberries, etc.

Praline Almond Fudge Ice Cream

3⁄4	cup light brown sugar	1 tablespoon pure vanilla extract
1⁄8	teaspoon salt	3⁄4	cup slivered almonds
21⁄4 cups whole milk		2 tablespoons butter
2 eggs, beaten		1⁄2	cup chocolate fudge topping
1 cup whipping cream

Combine brown sugar, salt and milk in a saucepan. Cook over medium heat until mixture starts to bubble around the edges. Gradually stir about

1 cup of hot milk into the beaten eggs. Add to remaining hot milk, stirring constantly. Continue cooking 1 minute. Remove from heat. Refrigerate 2 hours. Combine whipping cream and vanilla in large bowl; add chilled mixture, stirring with a wire whisk to combine.

Saute almonds in butter over low heat about 5 minutes. Stir into ice cream mixture. Pour into canister and freeze as directed. During last 5 minutes of freezing pour chocolate fudge topping through opening in top of lid to combine into the ice cream.

Easy Chocolate Ice Cream

2 cups chocolate milk	1⁄2 cup whipped dessert topping
1⁄3 cup sweetened, condensed milk

Combine all ingredients. Pour into canister and freeze as directed.

6