Hamilton Beach 68660 Use & Care Manual page 12

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Recipes
Vanilla Ice Cream Base
(makes approximately 3 cups [710 ml],
or (6) 1/2 cup [125 ml] servings)
2 cup (500 ml) half-and-half
1 cup (250 ml) heavy cream
1/2 cup (125 ml) sugar
1 1/2 teaspoons (7.5 ml) vanilla extract
Combine ingredients in a 1-quart container with a tight-fitting
lid. Shake until sugar is dissolved. Keep refrigerated.
Add-ins:
Fruit
Candy
Cookies
Nuts
Place 6–12 ounces (180–360 ml) of ice cream base into freezer
bowl. Turn motor ON (I). Once mixture starts to thicken, turn
motor OFF (O), remove lid, and add 3 tablespoons of your favorite
mix-in. Replace lid; then restart motor. Hold down lid until mixing
paddle starts to rotate smoothly.
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Guides – as well as delicious
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2/1/11 10:30 AM Page 12
NOTE: For an easy treat, try making "frozen yogurt." Simply put one 6-oz. (180 ml) container
of yogurt into a freezer bowl and follow instructions in "How to Make Ice Cream."
Low Fat Vanilla Ice Cream Base
(makes approximately 3 cups [710 ml],
or (6) 1/2 cup [125 ml] servings)
1 cup (25 ml) fat-free half-and-half
1/2 cup (125 ml) evaporated milk
1/2 cup (125 ml) whole milk
3/4 cup (190 ml) sugar
1 teaspoon (15 ml) vanilla extract
Combine ingredients in a 1-quart container with a tight-fitting
lid. Shake until sugar is dissolved. Keep refrigerated.
Nutritional Information
Amount Per Serving (approx. 1/2 cup [125 ml])
Calories 189.08
Calories from Fat (6%) 11.89
% Daily Value
Total Fat 1.32 g 2%
Saturated Fat 0.76 g 4%
Cholesterol 4.07 mg 1%
Sodium 18 mg <1%
Potassium 56.07 mg 2%
Total Carbohydrates 43.74 g 15%
Fiber 0 g 0%
Sugar 43.77 g
Protein 1.28 g 3%