Hamilton Beach 68330 manual Rocky Road Ice Cream, Chocolate Ice Cream, Strawberry-BananaVariation

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Strawberry-Banana Variation

Add 6 mashed bananas and 1 quart (1 L) coarsely chopped strawberries to ice cream mixture; mix well. Pour into canister.

Double Almond Chocolate Variation

Finely chop 6 ounces (170 g) semisweet chocolate squares. Replace vanilla extract with almond extract. Chop 2 cups (500 ml) of almonds and add to ice cream mixture; mix well. Pour into canister.

Cookie Dough Variation

Cut up 1 roll (18 ounces [510 g]) refrigerated cookie dough (raw) into small pieces and add to ice cream mixture; mix well. Pour into canister.

Banana Pudding Variation

Add 1 cup (250 ml) mashed bananas (about 6) and 12 crushed vanilla wafers into ice cream mixture; mix well. Pour into canister.

Rocky Road Ice Cream

3⁄4 cup (175 ml) unsweetened	3 cups (750 ml) whipping cream
cocoa powder	3 ounces (75 g) semisweet chocolate
21⁄4 cup (560 ml) sugar	11⁄2 cups (375 ml) miniature marshmallows
3 cups (750 ml) milk	3⁄4 cup (175 ml) chopped pecans (optional)
1 tablespoon (15 ml) vanilla extract
Dash of salt

In heavy saucepan, combine cocoa powder and sugar. Gradually stir in milk. Cook over low heat, stirring constantly, until chocolate and sugar has dissolved. Remove from heat and refrigerate until chilled.

When ready to freeze, mix vanilla extract, salt, and whipping cream into the chilled mixture. Stir coarsely chopped semisweet chocolate, pecans, and marshmallows into mixture; mix well. Pour into canister.

Chocolate Ice Cream

12 ounces (350 g) unsweetened chocolate, chopped

3 cups (750 ml) half ’n half or evaporated milk

3 cups (750 ml) sugar

6 tablespoons (90 ml) flour

1⁄2 teaspoon (2.5 ml) salt

6 eggs

41⁄2 cups (1.125 ml) heavy whipping cream 1 tablespoon (15 ml) vanilla extract

1 cup (250 ml) 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 medium 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 chocolate in saucepan. Cook about 5 minutes, until thick, smooth, and steaming. Refrigerate until chilled.

When ready to freeze, add whipping cream and vanilla to the chilled mixture. ; Pour into canister.

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