Sunbeam 4744 Variations, Strawberry Ice Cream, Coffee Ice Cream, cups 500 ml whipping cream

Variations:

Toasted Almond Fudge – Add 3/4 cup (200 ml) toasted slivered almonds to ice cream immediately after freezing.*

Marshmallow Revel – Swirl 1 cup (250 ml) marshmallow creme in ice cream immediately after freezing.*

Mandarin Orange Surprise – Reduce half and half to 1 cup (250 ml). Add 3/4 cup (200 ml) orange juice to recipe before freezing. Freeze as directed.

Rocky Road Delight – Swirl 1/2 cup (125 ml) each of miniature marshmallows and peanuts into ice cream immediately after freezing.

Chocolate Chocolate Chip – Swirl 1/2 cup (125 ml) miniature or chopped chocolate chips into ice cream immediately after freezing*.

Mocha – Add 1-1/2 tsps. (7 ml) instant coffee powder to recipe before freezing. Freeze as directed.

Mocha Chip – Swirl 1/2 cup (125 ml) miniature or chopped chocolate chips to Mocha Ice Cream (above) immediately after freezing.

*See Instructions HOW TO USE CENTER FEED on Page 7.

STRAWBERRY ICE CREAM

2 cups (500 ml) fresh or frozen strawberries	1 cup (250 ml) sugar
2 cups (500 ml ) whipping cream	2 tsp. (10 ml) vanilla extract
1 cup (250 ml) half and half	1 drop red food coloring

Place strawberries in Osterizer® Blender container. Cover and process at a LOW speed until chopped. Pour into Cream Canister. Add remaining ingredients. Stir until sugar is dissolved. Freeze as directed.

YIELD: 1-1/2 QUARTS (1.5 L)

	COFFEE ICE CREAM
2 cups (500 ml) whipping cream	1-1/2 Tbsp. (22 ml)
2 cups (500 ml) half and half	instant coffee powder
1 cup (250 ml) sugar	1-1/2 tsp. (7 ml) vanilla extract

Combine all ingredients in Cream Canister. Stir until sugar and instant coffee powder are dissolved. Freeze as directed.

YIELD: 1-1/2 QUARTS (1.5 L)

Variation:

Coffee Chip Ice Cream – Add 1/2 cup (125 ml) miniature or chopped chocolate chips to ice cream when frozen.*

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