| BUTTER PECAN ICE CREAM |
2 cups (500 ml) half and half | 2 cups (500 ml) whipping cream |
1 cup (250 ml) brown sugar | 1 tsp. (5 ml) vanilla extract |
2 Tbsp. (30 ml) butter | 1/2 cup (125 ml) toasted pecans, chopped |
Combine half and half, sugar and butter in medium saucepan. Cook, stirring constantly, over low heat until bubbles form around the edges of the pan. Chill. Place mixture in Cream Canister.
Stir in whipping cream and vanilla. Freeze as directed. Add pecans immediately after freezing.* YIELD:
PEANUT BUTTER CHOCOLATE CHIP 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) chunk style peanut butter | 1/2 cup (125 ml) miniature or |
| chopped chocolate chips |
Combine half and half, sugar, peanut butter and vanilla in Osterizer® Blender container. Cover and process at a MEDIUM speed until blended. Pour mixture into Cream Canister. Stir in whipping cream. Freeze as directed. Add chocolate chips immediately after freezing.*
YIELD:
*See Instructions HOW TO USE CENTER FEED on Page 7.
| BUTTER BRICKLE ICE CREAM |
2 cups (500ml) half and half | 2 cups (500 ml) whipping cream |
1 cup (250 ml) brown sugar | 1 tsp. (5 ml) vanilla extract |
2 Tbsp. (30 ml) butter | 1/2 cup (125 ml) butter brickle candy pieces |
Combine halt and half, sugar and butter in medium saucepan. Cook, stirring constantly,
over low heat until bubbles form around the edges of the pan. Chill. Place mixture in Cream Canister. Stir in whipping cream and vanilla. Freeze as directed. Add butter brickle candy pieces immediately after freezing.*
| YIELD: |
MINT CHOCOLATE CHIP ICE CREAM | |
2 cups (500 ml) whipping cream | |
2 cups (500 ml) half and half | 1 drop green food coloring |
1 cup (250 ml) sugar | 2/3 cup (150 ml) miniature or chopped |
| chocolate chips |
Combine all ingredients except chocolate chips in Cream Canister. Stir until sugar is dissolved. Freeze as directed. Add chocolate chips immediately after freezing.*
YIELD:
12
