Easy Vanilla Ice Cream; Cinnamon Ice Cream; Easy Chocolate Ice Cream - Oster 4746 Instruction Manual & Recipes

2 cups (500 ml) whipping cream
2 cups (500 ml) half and half
Combine all ingredients in Cream Canister. Stir until sugar is dissolved. Freeze as directed.
Variations:
Chocolate Chip – Add 2/3 cup (150 ml) miniature or chopped chocolate chips
immediately after freezing.*
Cookies with Cream – Add 10 crushed chocolate sandwich cookies to ice cream
immediately after freezing.*
Tin Roof Delight – Combine 1/2 cup (125 ml) Chocolate Fudge Sauce and 3/4 cup
(200ml) chopped Spanish peanuts. Swirl into ice cream immediately after freezing.*
Fudge Revel – Swirl 1/2 cup (125 ml) Chocolate Fudge Sauce in ice cream immediately
after freezing.*
Caramel Revel – Swirl 1/2 cup (125 ml) Caramel Sauce in ice cream immediately
after freezing.*
Cherry Chip – Add 1 cup (250 ml) chopped maraschino cherries to ice cream
immediately after freezing. *
Peppermint Stick – Add 2/3 cup (150 ml) crushed peppermint candies to ice cream
immediately after freezing. *
*See Instructions H T
OW O
2 cups (500 ml) whipping cream
2 cups (500 ml) half and half
1 cup (250 ml) sugar
Combine all ingredients in Cream Canister. Stir until sugar dissolves. Freeze as directed.
2 cups (500 ml) half and half
1-1/2 cups (375 ml ) sugar
1/2 cup (125 ml) cocoa powder
Combine half and half, sugar, cocoa powder and vanilla in Osterizer
process at a LOW speed until smooth. Pour mixture into Cream Canister. Stir in whipping cream.
Freeze as directed.
I C
CE REAM
E V I C
ASY ANILLA CE
1 cup (250 ml) sugar
1 Tbsp. (15 ml) vanilla extract
U C F on Page 7.
SE ENTER EED
C I C
INNAMON CE REAM
1 Tbsp. (15 ml) ground cinnamon
1-1/2 tsp. (7 ml) vanilla extract
E C I
ASY HOCOLATE CE
1 tsp. (5 ml) vanilla extract
2 cups (500 ml) whipping cream
10
REAM
Y : 1-1/2 Q
IELD
Y : 1-1/2 Q
IELD
C
REAM
® Blender container. Cover and
Y : 1-1/2 Q
IELD
(1.5 L)
UARTS
(1.5 L)
UARTS
(1.5 L)
UARTS