Chocolate Ice Cream - Oster FRSTIC-GC0 User Manual

Chocolate Ice Cream

2 1 / cups whole milk
4
1 cup sugar
Dash salt
3 ounces semisweet chocolate squares, finely chopped
2 eggs, beaten
3 / cup half and half
4
1 / cup whipping cream
2
1 teaspoon vanilla extract
Combine milk, sugar, salt and chocolate in a saucepan. Cook over
medium heat, stirring constantly, until chocolate is melted and mixture
almost boils. Gradually stir about 1 cup of the hot mixture into the
beaten eggs. Add the eggs to remaining hot mixture. Cook and stir over
low heat until slightly thickened (2 minutes). Stir in half and half,
whipping cream and vanilla. Cover and refrigerate for 2 hours.
Pour into freezing bowl and freeze as directed.
Cinnamon Walnut Ice Cream
1 1 / cups whole milk
2
1 cup half and half
1
/ cup whipping cream
2
3 / cup sugar
4
1 cup chopped walnuts
1 1 / teaspoons vanilla extract
4
1
/ teaspoon cinnamon
3
Dash salt
Thoroughly combine all ingredients. Pour into freezing bowl and
freeze as directed.
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Double Almond Chocolate Ice Cream
1 1 / cups whole milk
2
3 / cup sugar
4
Dash salt
2 ounces semisweet chocolate square, finely chopped
2 eggs, beaten
1 1 / cups whipping cream
2
1 teaspoon vanilla extract
2 teaspoons almond extract
1 cup chopped almonds
Combine milk, sugar, salt and chocolate in saucepan. Cook over
medium heat, stirring constantly, until chocolate is melted and
mixture almost boils. Gradually stir 1 cup of the hot mixture into the
beaten egg. Pour eggs into the remaining hot mixture and continue
cooking over low heat until slightly thickened (2–3 minutes).
Remove from heat.
Stir in whipping cream, vanilla, almond extract and chopped
almonds. Cover and refrigerate 2 hours.
Pour into freezing bowl and freeze as directed.
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