Sunbeam 4744 instruction manual Frozen Custard, Cup 75 ml lemon juice

LEMON CHIP ICE CREAM

2 cups (500 ml) whipping cream	1-1/2 tsp. (7 ml) vanilla extract
2 cups (500 ml) half and half	1/2 tsp. (2 ml) grated lemon peel
1-1/2 cups (375 ml) sugar	3/4 cup (200 ml) lemon drop candy, crushed
1/3 cup (75 ml) lemon juice

Combine all ingredients except lemon candy in Cream Canister. Stir until sugar is dissolved. Freeze as directed. Add lemon candy immediately after freezing.*

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

*See Instructions HOW TO USE CENTER FEED on Page 4.

FROZEN CUSTARD

FROZEN CHOCOLATE CUSTARD

1 cup (250 ml) half and half	4 egg yolks
1 cup (250 ml) sugar	2 cups (500 ml) whipping cream
1/2 cup (125 ml) cocoa powder	1 tsp. (5 ml) vanilla extract

Place first four ingredients in Osterizer® Blender container. Cover and process at a LOW speed until smooth. Pour into a medium saucepan. Cook over low heat, stirring constantly, until bubbles form around edge of mixture. Chill. Pour into Cream Canister. Stir in whipping cream and vanilla. Freeze as directed.

	YIELD: 1-1/2 QUARTS (1.5 L)
BITTERSWEET CHOCOLATE CUSTARD
1 cup (250 ml) half and half	4 egg yolks
3/4 cup (200ml) sugar	2 cups (500 ml) whipping cream
1/2 cup (125 ml) cocoa powder	1 tsp. (5 ml) vanilla extract

Place first four ingredients in Osterizer® Blender container. Cover and process at a LOW speed until smooth. Pour into a medium saucepan. Cook over low heat, stirring constantly, until bubbles form around edge of mixture. Chill. Pour into Cream Canister. Add whipping cream and vanilla. Freeze as directed.

	YIELD: 1-1/2 QUARTS (1.5 L)
	FROZEN VANILLA CUSTARD
1 cup (250 ml) half and half	2 cups (500 ml) whipping cream
3/4 cup (200ml) sugar	4 egg yolks, beaten
1 Tbsp. (15 ml) vanilla extract

Combine half and half, sugar and egg yolks in medium saucepan. Cook, stirring constantly, over a heat until bubbles form around edge of mixture. Chill. Pour into Cream Canister. Stir in whipping cream and vanilla. Freeze as directed.

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

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