ICE CREAM
EASY VANILLA ICE CREAM
2 cups (500 ml) whipping cream | 1 cup (250 ml) sugar |
2 cups (500 ml) half and half | 1 Tbsp. (15 ml) vanilla extract |
Combine all ingredients in Cream Canister. Stir until sugar is dissolved. Freeze as directed.
YIELD:
Variations:
Chocolate Chip – Add 2/3 cup (150 ml) miniature or chopped chocolate chips immediately after freezing.*
Cookies with Cream – Add 10 crushed chocolate sandwich cookies to ice cream immediately after freezing.*
Tin Roof Delight – Combine 1/2 cup (125 ml) Chocolate Fudge Sauce and 3/4 cup (200ml) chopped Spanish peanuts. Swirl into ice cream immediately after freezing.*
Fudge Revel – Swirl 1/2 cup (125 ml) Chocolate Fudge Sauce in ice cream immediately after freezing.*
Caramel Revel – Swirl 1/2 cup (125 ml) Caramel Sauce in ice cream immediately after freezing.*
Cherry Chip – Add 1 cup (250 ml) chopped maraschino cherries to ice cream immediately after freezing.*
Peppermint Stick – Add 2/3 cup (150 ml) crushed peppermint candies to ice cream immediately after freezing.*
*See Instructions HOW TO USE CENTER FEED on Page 7.
| CINNAMON ICE CREAM |
2 cups (500 ml) whipping cream | 1 Tbsp. (15 ml) ground cinnamon |
2 cups (500 ml) half and half | |
1 cup (250 ml) sugar |
|
Combine all ingredients in Cream Canister. Stir until sugar dissolves. Freeze as directed. | |
| YIELD: |
EASY CHOCOLATE ICE CREAM | |
2 cups (500 ml) half and half | 1 tsp. (5 ml) vanilla extract |
2 cups (500 ml) whipping cream | |
1/2 cup (125 ml) cocoa powder |
|
Combine half and half, sugar, cocoa powder and vanilla in Osterizer® Blender container. Cover and process at a LOW speed until smooth. Pour mixture into Cream Canister. Stir in whipping cream. Freeze as directed.
YIELD:
10
