Oster FRSTIC-GCO User Manual page 8

Chocolate
Ice
Cream
2
1
/4
cups whole
milk
1
cup sugar
Dash
salt
3 ounces semisweet
chocolate squares, finely
chopped
2
eggs,
beaten
3
/i
cup
half
and
half
'A
cup whipping cream
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
'A
cups whole
milk
1
cup
half
and
half
Vs
cup whipping cream
3 A
cup
sugar
1
cup chopped
walnuts
1
7<
teaspoons
vanilla
extract
'/3
teaspoon
cinnamon
Dash
salt
Thoroughly combine
all
ingredients.
Pour
into freezing
bowl and
freeze as directed.
14
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Double
Almond
Chocolate
Ice
Cream
1
1
/z
cups
whole
milk
3 A
cup sugar
Dash
salt
2 ounces semisweet chocolate square,
finely
chopped
2 eggs,
beaten
1
'A
cups whipping cream
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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15