The Recipes; Chocolate Ice Cream - Rival 8704 Owner's Manual

THE RECIPES

HINT FOR LOWER-FAT RECIPES
For lower fat content, substitute 1% milk for whole milk, whole milk for half
and half; and evaporated skim milk for whipping cream. Higher fat dairy
products – such as whipping cream – create a smooth, rich and creamy
dessert. Lower fat dairy products create a lighter dessert with a slightly
different texture.
OLD FASHIONED VANILLA ICE CREAM
4 Quart 5 Quart
2 1 ⁄ cups sugar 3 cups sugar
4
⁄ cup plus 2 tablespoons flour ⁄ cup flour
1 1
4 2
1 ⁄ teaspoon salt 1 ⁄ teaspoon salt
2 2
5 cups milk 6 ⁄ cups milk
1
4
4 eggs, beaten 5 eggs, beaten
4 cups whipping cream 5 cups whipping cream
2 tablespoons vanilla extract 2 tablespoons plus
1 1 ⁄ teaspoon vanilla extract
2
Combine sugar, flour and salt in saucepan. Gradually stir in milk. Cook over medium
heat approximately 15 minutes or until thickened, stirring constantly.
Gradually stir about 1 cup of hot mixture into the beaten eggs. Add egg mixture to
remaining hot mixture, stirring constantly. Cook 1 minute; remove from heat.
Refrigerate 2 hours. Combine whipping cream and vanilla in large bowl; add chilled
mixture, stirring with wire whisk to combine. Freeze as directed.
Cookies and Cream Ice Cream: Crumble chocolate sandwich cookies (25 cookies for
4 quart, 30 cookies for 5 quart, or 40 cookies for 6 quart) into mixture before
freezing.
Coffee Ice Cream: Combine instant coffee (4 tablespoons for 4 quart,
5 tablespoons for 5 quart, or 6 tablespoons for 6 quart) with sugar, flour and salt.
Continue as directed.
6 Quart
3 1 ⁄ cups sugar
2
1 ⁄ cup flour
2
3 ⁄ teaspoon salt
4
7 cups milk
6 eggs, beaten
6 cups whipping cream
3 tablespoons vanilla extract
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CINNAMON BLACK WALNUT ICE CREAM
4 Quart 5 Quart
4 cups whipping cream 5 cups whipping cream
4 cups half and half 5 cups half and half
2 cups sugar 2 ⁄ cups sugar
1
2
2 1 ⁄ cups chopped black walnuts 3 1 ⁄ cups chopped black walnuts
2 8
1 tablespoons vanilla extract 1 tablespoon plus
1 teaspoon cinnamon 3 ⁄ teaspoon vanilla extract
4
1 ⁄ teaspoon salt 1 1 ⁄ teaspoon cinnamon
2 4
⁄ teaspoon salt
1
2
Combine all ingredients. Cover; refrigerate 30 minutes. Freeze as directed.

CHOCOLATE ICE CREAM

4 Quart 5 Quart
2 ⁄ cups sugar 3 ⁄ cups sugar
2 1
3 3
2 tablespoons cornstarch 2 1 ⁄ tablespoons cornstarch
2
1 ⁄ teaspoon salt 1 ⁄ teaspoon salt
2 2
6 cups milk 7 ⁄ cups milk
1
2
4 eggs, beaten 5 eggs, beaten
6 squares semisweet chocolate, 7 ⁄ squares semisweet
1
2
melted chocolate, melted
1 1 ⁄ cup half and half 1 2 ⁄ cup half and half
3 3
2 cups whipping cream 2 1 ⁄ cups whipping cream
2
2 teaspoons vanilla extract 2 1 ⁄ teaspoons vanilla extract
2
Combine sugar, cornstarch and salt in a saucepan. Gradually stir in milk.
Cook over medium heat until mixture comes to a simmer, stirring constantly.
Gradually stir about 1 cup of the hot mixture into the beaten eggs. Add to remaining
hot mixture, stirring constantly. Cook and stir over low heat until slightly thickened
(about 2 minutes). Stir in melted chocolate. Beat with a whisk until mixture is smooth.
Stir in half and half, whipping cream and vanilla. Cover and refrigerate 2 hours. Freeze
as directed.
6 Quart
6 cups whipping cream
6 cups half and half
3 cups sugar
3 3 ⁄ cups chopped black walnuts
4
1 1 ⁄ tablespoons vanilla extract
2
1 1 ⁄ teaspoons cinnamon
2
3 ⁄ teaspoon salt
4
6 Quart
4 cups sugar
3 tablespoons cornstarch
3 ⁄ teaspoon salt
4
9 cups milk
6 eggs, beaten
9 squares semisweet chocolate,
melted
2 cups half and half
3 cups whipping cream
1 tablespoon vanilla extract
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