Rival 8405, 8455-X, 8605, 8620 Chocolate Chip Ice Cream, Vanilla Ice Cream, Rocky Road Ice Cream

CHOCOLATE CHIP ICE CREAM

4 Quart		5 Quart		6 Quart
21⁄2	cups milk	31⁄4	cups milk	4 cup milk
23⁄4	cups sugar	31⁄2	cups sugar	33⁄4	cups sugar
1 teaspoon salt		11⁄8	teaspoon salt	11⁄4	teaspoon salt
21⁄2	cups half and half	31/8 cups half and half		4 cups half and half
11⁄2	teaspoons vanilla extract	13⁄4	teaspoons vanilla extract	2 teaspoons vanilla extract

6 cups whipping cream	71⁄2 cups whipping cream	91⁄2 cups whipping cream
12 oz. (2 cups) grated	15 oz. (21⁄2 cups) grated	18 oz. (3 cups) grated
semisweet chocolate or	semisweet chocolate or	semisweet chocolate or
chocolate chips	chocolate chips	chocolate chips

Scald milk until bubbles form around edge of pan. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed.

After removing DASHER, immediately stir in chocolate.

Mint Chocolate Chip: Add peppermint extract (2 teaspoons for 4 quart,

21/2 teaspoons for 5 quart, or 1 tablespoon for 6 quart) and green food coloring (1/2 teaspoon for 4 quart, 1/2 teaspoon plus 1/8 teaspoon for 5 quart, or

3/4 teaspoon for 6 quart) to mixture before refrigerating. Proceed as directed.

VANILLA ICE CREAM

4 Quart	5 Quart		6 Quart
2 cups milk	21⁄2	cups milk	3 cups milk
13⁄4 cups sugar	21⁄2	cups sugar	23⁄4 cups sugar
1⁄2 teaspoon salt	1⁄2 teaspoon salt		3⁄4 teaspoon salt
2 cups half and half	21⁄2	cups half and half	3 cups half and half
1 tablespoon vanilla extract	11⁄2	tablespoon vanilla extract	2 tablespoon vanilla extract
4 cups whipping cream	5 cups whipping cream		6 cups whipping cream

Scald milk until bubbles form around edge of pan. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla extract and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed.

Strawberry: Add pureed strawberries (4 cups for 4 quart, 5 cups for 5 quart, or 6 cups for 6 quart) to chilled mixture before freezing.

Banana: Add mashed bananas (3 cups for 4 quart, 31/2 cups for 5 quart, or 4 cups for 6 quart) to chilled mixture before freezing.

Peach: Add pureed peaches (4 cups for 4 quart, 5 cups for 5 quart, or 6 cups for 6 quart) to chilled mixture before freezing.

ROCKY ROAD ICE CREAM

4 Quart	5 Quart		6 Quart
2 cups milk	21⁄2 cups milk		3 cups milk
6 squares (1 oz. each)	71⁄2 squares (1 oz. each)		9 squares (1 oz. each)
semisweet chocolate	semisweet chocolate		semisweet chocolate
13⁄4 cups sugar	21⁄4 cup sugar		23⁄4	cup sugar
1⁄2 teaspoon salt	1⁄2 teaspoon salt		3⁄4 teaspoon salt
2 cups half and half	21⁄2 cups half and half		3 cups half and half
1 tablespoon vanilla extract	11⁄2	tablespoons vanilla extract	2 tablespoons vanilla extract
4 cups whipping cream	5 cups whipping cream		6 cups whipping cream
2 cups mini marshmallows	21⁄2	cups mini marshmallows	3 cups mini marshmallows
11⁄2 cups chocolate chips	13⁄4	cups chocolate chips	21⁄4	cups chocolate chips
1 cup chopped pecans	13⁄4	cups chopped pecans	11⁄2	cups chopped pecans

Combine milk and semisweet chocolate in saucepan. Stirring constantly, cook over medium heat until chocolate is melted. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in remaining ingredients. Cover and refrigerate 30 minutes. Freeze as directed.

PEPPERMINT ICE CREAM

4 Quart		5 Quart		6 Quart
21⁄2 cups milk		31⁄8 cups milk		4 cups milk
2 cups sugar		21⁄2 cups sugar		3 cups sugar
1 teaspoon salt		11⁄8 teaspoon salt		11⁄4 teaspoon salt
21⁄2	cups half and half	31⁄8	cups half and half	4 cups half and half
11⁄2	teaspoons vanilla extract	13⁄4	teaspoon vanilla extract	2 teaspoons vanilla extract
6 cups whipping cream		71⁄2	cups whipping cream	9 cups whipping cream
2 cups peppermint candy		21⁄2	cups peppermint candy	3 cups peppermint candy

Scald milk until bubbles form around edge of pan. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate 30 minutes. Place peppermint candy in a plastic bag. Break into large pieces (about 1/4-inch) with a mallet or rolling pin. Stir into chilled mixture. Freeze as directed.

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