Hamilton Beach Ice Cream and Frozen Yogurt Maker Raspberry Ice Cream, Chocolate Chip Ice Cream

3 cups (750 ml) half ’n half

1⁄2 cup (125 ml) sugar

1 tablespoon (15 ml) lime juice

1⁄8 teaspoon (.625 ml) salt

2 cups (500 ml) whipping cream

2 teaspoons (10 ml) vanilla extract

Raspberry Ice Cream

1 cup sugar	2 teaspoons (10 ml) lemon juice
11⁄2 cup (375 ml) frozen raspberries,	1 cup (250 ml) heavy cream
slightly thawed	1 cup (250 ml) milk

Remove raspberries from freezer and allow to become slightly soft. Then mash or puree, (strain the seeds if desired). Combine sugar, lemon juice, and fruit. Stir until well mixed. Stir in cream and milk.

Start ice cream maker and pour mixture through hole in lid. Freeze until desired consistency or the unit stops.

Chocolate-Raspberry Variation

After about 15 minutes or until milkshake consistency, add 10 crushed chocolate sandwich cookies; (place in plastic sandwich bag and mash). Continue to freeze.

Strawberry Variation

Replace raspberries with strawberries.

Chocolate Chip Ice Cream

1 cup (250 ml) semi-sweet chocolate	21⁄2 cups (625 ml) half ’n half or
chips (divided)	evaporated milk
1 can sweetened condensed milk	2 teaspoons (10 ml) vanilla extract

In heavy saucepan, combine 1⁄2 cup (125 ml) chocolate chips and sweetened con- densed milk. Cook over medium heat, stirring constantly just until chocolate is melted and mixture is smooth. Remove from heat and refrigerate at least 2 hours.

When ready to freeze, mix half ’n half and vanilla extract into the chilled mixture. Start ice cream maker and pour mixture through hole in lid.

After 15 minutes, add remaining 1⁄2 cup (125 ml) of chocolate chips, coarsely chopped. Continue to freeze until desired consistency or the unit stops.

Frozen Custard

4 eggs

1 cup (250 ml) milk

1⁄2 cup (125 ml) sugar

2 tablespoons (30 ml) honey

In medium saucepan, beat together eggs, milk, sugar, honey, and salt. Cook over low heat, stirring constantly, until mixture is thick and reaches at least 160ºF (71ºC). Cool quickly by placing pan in ice or cold water and stirring for few minutes.

Cover and refrigerate until thoroughly chilled, at least 1 hour. When ready to freeze, mix whipping cream and vanilla into the chilled custard mixture. Start ice cream maker and pour mixture through hole in lid. Mixture will be thick; using a mixing bowl with a pour spout would be ideal when using this recipe. Freeze until desired consistency or the unit stops.

Fruit Sherbet

1 (12-ounce [350 g]) bag frozen fruit, unsweetened (strawberry, peach, pineapple or combination)

In a blender or food processor, combine all ingredients and process until well blended and smooth.

Start ice cream maker and pour mixture through hole in lid. Freeze until desired consistency or the unit stops.

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