LEMON CHIP ICE CREAM
2 cups (500 ml) whipping cream | |
2 cups (500 ml) half and half | 1/2 tsp. (2 ml) grated lemon peel |
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:
*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: |
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: |
| 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:
13
