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Chocolate Ice Cream
2 2/3 cup granulated sugar 2 tsp corn starch
½ tsp salt 6 cups milk
4 eggs, beaten 6 squares semi-sweet chocolate, melted
1 1/3 cups half and half 2 cups whipping cream
2 Tbsp vanilla extract
Mix the sugar, corn starch, and salt in a large saucepa n. Over medium heat, slowly stir in
the milk, stirring constantly until the milk begins to si mmer. Very slowly add the beaten
eggs and continue to stir. Reduce heat to low and cook until mixture thickens slightly.
Slowly stir in the melted chocolate and whisk until al l chocolate is combined and mixture is
smooth. Slowly add vanilla, half and half, and heavy c ream. Pour into a large glass bowl
and refrigerate for 2-4 hours or until mixture has chilled. R emove from refrigerator. Pour
mixture into the mixing canister and follow the direct ions in the “Instructions” section. Do
not fill the mixing canister more than 2/3 full, as the m ixture will expand during freezing.
Cookie Dough Ice Cream
1 cup chocolate chip cookie dough (crumbled into s mall pieces)
2 ¼ cups sugar 6 cups heavy cream
1 cup mini chocolate chips 6 large eggs
3 cups milk
(This recipe requires heating also)
Place the cookie dough and the chocolate chips in a sepa rate bowl. Cover and chill until
cold. Whisk the eggs in a mixing bowl 1-2 minutes until li ght and fluffy. Slowly mix in
sugar, whisking until completely blended. Slowly ad d cream and milk and whisk until
blended. Pour mixture into mixing canister and follow di rection on the “Instructions”
section. Do not fill the mixing canister more than 2/3 fu ll, as the mixture will expand during
freezing. When the mixture has finished churning, add co okie dough and chocolate chips
and stir in evenly.
Rocky Road Ice Cream
1 ¾ cup granulated sugar ½ tsp salt
2 cups milk 6 squares semi-sweet chocolate
2 cups half and half 6 cups whip ping cream
1 Tbsp vanilla extract 2 cups mini marshmallows
1 ½ cups chocolate chips 1 cup chop ped pecans
Mix the milk and chocolate in a large saucepan. Over medium heat stir until the chocolate
is completely melted. Remove from heat and slowly add sugar and salt, mixing well, until
dissolved. Stir in the remaining ingredients except th e marshmallows, pecans, and
chocolate chips, and then cover and refrigerate for abou t 30 minutes or until mixture has
chilled. Pour mixture into mixing canister and follow dir ection on the “Instructions” section.
Do not fill the mixing canister more than 2/3 full, as the m ixture will expand during freezing.
Add marshmallows, pecans, and chocolate chips after t he ice cream has finished churning
and stir in evenly.