Hamilton Beach Ice Cream and Frozen Yogurt Maker manual Rocky Road Ice Cream, Chocolate Ice Cream

Strawberry-Banana Variation

Stir 3 bananas, mashed; 1 pint strawberries, coarsely chopped; and 3⁄4 cup (175 ml) chopped toasted pecans into ice cream after the machine has been churning 15 minutes.

Double Almond Chocolate Variation

Finely chop 2 ounces (50 g) semisweet chocolate squares. Replace vanilla extract with almond extract. Chop 1 cup (250 ml) of almonds and add into ice cream after the machine has been churning 15 minutes.

Cookie Dough Variation

Cut up 1 cup (250 ml) refrigerated cookie dough (raw) into small pieces and drop into mixture through the food chute after the machine has been churning 15 min- utes.

Banana Pudding Variation

Add 1⁄2 cup (125 ml) mashed bananas (about 3) into ice cream after the machine has been churning 15 minutes. Stir in 10 crushed vanilla wafers into ice cream when ice cream has finished making.

Rocky Road Ice Cream

1⁄4	cup (60 ml) unsweetened cocoa powder	1 cup (250 ml) whipping cream
3⁄4	cup (175 ml) sugar	1 ounce (25 g) semisweet chocolate
1 cup (250 ml) milk			square
1 teaspoon (5 ml) vanilla extract		1⁄2	cup (125 ml) miniature marshmallows
Dash of salt		1⁄4	cup (60 ml) pecans (optional)

In heavy saucepan, combine cocoa powder and sugar. Gradually stir in milk. Cook over low heat, stirring constantly, until chocolate is melted. Remove from heat and refrigerate at least 2 hours.

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

After 15 minutes, add coarsely chopped semisweet chocolate and pecans. Continue to freeze until desired consistency or the unit stops. Stir in marshmallows.

Chocolate Ice Cream

4 ounces (115 g) unsweetened chocolate, chopped

1 cup (250 ml) half ’n half or evaporated milk

1 cup (250 ml) sugar

2 tablespoons (30 ml) flour

1⁄4 teaspoon (1.25 ml) salt

2 eggs

11⁄2 cups (375 ml) heavy whipping cream 1 teaspoon (5 ml) vanilla extract

1⁄2 cup (125 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 small 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 choco- late in saucepan. Cook about 5 minutes, until thick, smooth, and steaming. Let cool to room temperature.

When ready to freeze, mix in whipping cream and vanilla into the chilled mixture.
Start ice cream maker and pour mixture through hole in lid freeze until desired	9
consistency or the unit stops.