Hamilton Beach 68550E Recipes, Vanilla Ice Cream Base makes 24 ounces 720 ml, Chocolate Ice Cream

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Recipes	NOTE: For an easy treat, try making “frozen yogurt.” Simply put one 6-oz. (180 ml) container of yogurt into a freezer bowl and follow
	instructions in “How to Make Ice Cream.”

Vanilla Ice Cream Base (makes 24 ounces [720 ml])

2 cup (500 ml) half-and-half

1 cup (250 ml) heavy cream 1/2 cup (125 ml) sugar

1 1/2 teaspoons (7.5 ml) vanilla extract

Combine ingredients in a 1-quart container with a tight-fitting lid. Shake until sugar is dissolved. Keep refrigerated.

Add-ins: Fruit Candy Cookies Nuts

Place 6–12 ounces (180–360 ml) of ice cream base into freezer bowl. Turn motor ON (I). Once mixture starts to thicken, turn motor OFF (O), remove lid, and add

3 tablespoons of your favorite mix-in. Replace lid; then restart motor. Hold down lid until mixing paddle starts to rotate smoothly.

Individual Recipes (6 ounces each)

Chocolate Ice Cream

4 teaspoons (20 ml) unsweetened baking cocoa

2 tablespoons (30 ml) sugar 1/2 cup (125 ml) half-and-half

1/4 teaspoon (1.25 ml) vanilla extract

Combine cocoa and sugar and stir to mix. Add a small amount of half-and-half and mix. Add remaining half-and-half and vanilla. Stir until well-mixed.

Frozen Strawberry Yogurt

May use strawberry, blueberry, raspberry, or any combination.

1/3 cup (80 ml) berry yogurt

2 tablespoons (30 ml) finely chopped or mashed strawberries

2 tablespoons (30 ml) sugar

3 tablespoons (45 ml) low-fat milk Combine all ingredients and stir well to mix.

NOTE: Any other type of berries may be substituted for strawberries in this recipe.

Pomegranate-Berry Sorbet

1/4 cup (60 ml) raspberries

1/2 cup (125 ml) pomegranate juice 2 tablespoons (30 ml) sugar

Mash berries. Combine with other ingredients and stir well to mix.

Citrus Cooler Sorbet

2/3 cup (160 ml) orange juice Grated zest of 1/4 of a lemon 2 tablespoons (30 ml) sugar

Combine all ingredients and stir well to mix.

Cappuccino Ice Cream

1 teaspoon (5 ml) instant coffee powder

1/4 teaspoon (1.25 ml) unsweetened baking cocoa 2 tablespoons (30 ml) sugar

1/2 cup (125 ml) half-and-half

Combine all ingredients and stir for 30 seconds to dissolve sugar and coffee.

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