Sunbeam AIC-206EM Instruction Manual page 13

Chocolate Ice Cream
5 1/3 cups granulated sugar
4 tsp cornstarch
1 tsp Salt
12 cups milk
8 eggs, beaten
12 squares semi-sweet chocolate, melted
2 2/3 cups half and half
4 cups heavy cream
4 Tbsp vanilla extract
Mix the sugar, cornstarch and salt in a large saucepan. Over medium heat,
slowly stir in the milk, stirring constantly until the mixture begins to simmer.
Very slowly, add the beaten eggs and continue to stir. Reduce heat to low and
cook until mixture thickens slightly. Slowly stir in the melted chocolate and
whisk until all chocolate is combined and mixture is smooth. Slowly add
vanilla, half and half, and heavy cream. Pour into a large glass bowl, cover
and refrigerate for 2-4 hours or until mixture has chilled. Pour mixture into
the mixing canister and follow directions in the "How to Use" section, pages 4
to 7. Do not fill the mixing canister more than 2/3 full, as the mixture will
expand during freezing.
Peanut Butter Chocolate Chip Ice Cream
5 1/3 cups granulated sugar
4 Tbsp cornstarch
1 tsp salt
3 tsp vanilla
12 cups milk
8 eggs, beaten
4 cups heavy cream
2 2/3 cups half and half
3 cups chocolate chips
2 cups peanut butter or 2 cup peanut butter chips, melted
Mix the sugar, cornstarch and salt in a large saucepan. Over medium heat,
slowly stir in the milk, stirring constantly. Very slowly, add the beaten eggs
and continue to stir. Reduce heat to low and cook until mixture thickens
slightly. Slowly stir in peanut butter and whisk until all peanut butter is
combined and mixture is smooth. Slowly add vanilla, half and half, and heavy
cream. Pour into a large glass bowl and refrigerate for 2-4 hours or until
mixture has chilled. Pour mixture into the mixing canister and follow
directions in the "How to Use" section, pages 4 to 7. Do not fill the mixing
canister more than 2/3 full, as the mixture will expand during freezing. Stir in
chocolate chips once ice ceam is finished churning and stir evenly.
Recipes
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