Chocolate Ice Cream; Strawberry Sorbet - Hamilton Beach 68880 Instructions Manual

Recipes
Old-Fashioned Vanilla Ice Cream
3/4 cup (177 ml) sugar
1/8 teaspoon (0.6 ml) salt
1 3/4 cups (414 ml) whole milk
2 large eggs, beaten
1 1/2 cups (355 ml) heavy whipping cream
1 teaspoon (5 ml) vanilla extract
1. In heavy saucepan, combine sugar, salt, and milk. Cook over
medium heat, stirring occasionally until mixture is steaming.
Reduce heat to low.
2. In medium bowl, slightly beat eggs. Slowly whisk half of the hot
mixture into the eggs and pour back into saucepan. Cook over
medium-low heat until slightly thick, about 3 minutes. Remove
from heat and refrigerate until chilled or overnight.
3. When ready to make ice cream, stir heavy cream and vanilla into
the chilled custard mixture.
4. Start ice cream maker and pour mixture through hole in lid.
5. Churn for 20–40 minutes or until desired consistency.
Easy Vanilla Ice Cream
2 cups (473 ml) half 'n half
1 cup (237 ml) heavy whipping cream
1 1/2 teaspoons (7.5 ml) vanilla
1/2 cup (118 ml) sugar
1. Combine all ingredients in bowl. Mix well.
2. Start ice cream maker and pour mixture through hole in lid.
3. Churn for 20–40 minutes or until desired consistency.
Variations: Add mix-ins, such as chocolate chips or chopped nuts,
after ice cream has churned for at least 15 minutes or when mixture
is thick and has started to freeze.
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NOTE: • ALWAYS freeze freezer bowl in freezer and chill prepared mixture in refrigerator before churning.
• To allow mixture to expand to 1 1/2 quarts (6 cups/1420 ml) while churning, do not use more than
1 quart (4 cups/946 ml) of recipe mixture in ice cream maker at a time.

Chocolate Ice Cream

2 cups (473 ml) heavy whipping cream
1 cup (237 ml) whole milk
1/2 cup (118 ml) sugar
1/4 cup (59 ml) cocoa powder
1 teaspoon (5 ml) vanilla
1. Combine sugar and cocoa in small bowl.
2. In saucepan over medium heat, warm cream and milk.
3. When cream and milk mixture is warm, whisk in sugar and cocoa
mixture and vanilla. Whisk until sugar is dissolved and mixture is
well-combined.
4. Chill in refrigerator overnight.
5. When ready to make ice cream, start ice cream maker and pour
mixture through hole in lid.
6. Churn for 20–40 minutes or until desired consistency.

Strawberry Sorbet

1/2 cup (118 ml) sugar
1 cup (237 ml) water
4 cups (946 ml) fresh or thawed frozen strawberries
1 tablespoon (15 ml) lemon juice
1. Combine sugar and water in heavy saucepan. Bring to a boil.
Reduce heat to low and simmer until all sugar is dissolved.
2. Remove from heat; place in refrigerator and cool completely.
3. Puree strawberries; then add lemon juice and sugar water.
4. Start ice cream maker and pour mixture through hole in lid.
5. Churn for 20–40 minutes or until desired consistency.
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