West Bend IC12701 Recipes, Quick and Easy Chocolate Ice Cream, Vanilla Ice Cream

	RECIPES
Quick and Easy Chocolate Ice Cream
1 cup Cocoa Powder	6 cups Whole Milk
3 large cans Condensed Milk

In a large mixing bowl, combine milk and condensed milk. In a separate dish, mix enough hot water with the cocoa powder to create a consistency like melted chocolate. Once the cocoa powder is a liquid, stir it into the milk mixture until completely blended. Pour the entire contents of the bowl into the freezing canister and follow directions in the ”Using Your Old-Fashioned Ice Cream Maker™” section. Do not fill the freezing canister above the “MAX” line, as the mixture will expand during freezing.

Vanilla Ice Cream
2 cups Granulated Sugar	5 Eggs, beaten
1½ tbsp Corn Starch	1½ tbsp Vanilla
¼ tsp Salt	2¾ cups Heavy Cream
7 cups Milk	1½ cups Half and Half

Mix the sugar, corn starch, and salt in a large saucepan. Over medium heat, slowly stir in the milk, stirring constantly. Very slowly add the beaten eggs and continue to stir. Reduce heat to low and cook until mixture thickens slightly. Slowly add vanilla, half and half, and heavy cream. Pour into a large glass bowl and refrigerate for 2-4 hours or until mixture has chilled. Remove from refrigerator. Pour mixture into the freezing canister and follow the directions in the “Using Your Old-Fashioned Ice Cream Maker™” section. Do not fill the freezing canister above the “MAX” line, as the mixture will expand during freezing.

Coffee Ice Cream
4 ½ cups Half and Half	4	½ tbsp Instant Coffee Powder
6 cups Cream	2	¼ cup Sugar

Combine all ingredients in a mixing bowl. Stir well until both sugar and instant coffee powder are dissolved. Pour into the freezing canister and freeze as instructed. Do not fill the freezing canister above the “MAX” line, as the mixture will expand during freezing.

Cookie Dough Ice Cream
1 cup Chocolate Chip Cookie Dough	1 cup mini Chocolate Chips
(crumbled into small pieces)	6 large Eggs
2 ¼ cups Sugar	3 cups Milk
6 cups Heavy Cream

Place the cookie dough and the chocolate chips in a separate bowl. Cover and chill until cold. Whisk the eggs in a mixing bowl 1-2 minutes until light and fluffy. Slowly mix in sugar, whisking until completely blended. Slowly add cream and milk and whisk until blended. Pour mixture into the freezing canister and follow the directions in the “Using Your Old-Fashioned Ice Cream Maker™” section. Do not fill the freezing canister above the “MAX” line, as the mixture will expand during freezing. When the mixture has finished churning, add cookie dough and chocolate chips and stir in evenly.

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