Recipes - Back to Basics ICE CREAM MAKER Instruction Manual

Basic Vanilla Ice Cream (uncooked)
1 cup Whole milk, well chilled
½ cup Granulated sugar
cup Half & Half
cup Whipping cream
½ tsp. Vanilla extract (or to taste)
Whisk together milk and sugar until sugar is dissolved. Stir in Half & Half,
whipping cream and vanilla. Pour into the freezer canister and freeze as
directed.
Basic Chocolate Ice Cream (uncooked)
cup Whole milk
cup Granulated sugar
5 oz. Bittersweet or semi-sweet chocolate squares, finely chopped
1 cups Heavy cream
½ - ¾ tsp. Vanilla extract
1. Combine mik, sugar and chocolate in a saucepan. Cook over medium
heat, stirring constantly, until just bubbly around the edges and the
chocolate is melted. Do NOT boil.
2. Transfer to a bowl and cool completely in the refrigerator for at least 2
hours.
3. Stir in heavy cream and vanilla to taste. Chill for at least 30 minutes.
4. Pour into the freezer canister and freeze as directed.
Basic Vanilla Ice Cream (cooked)
1 cup Whole milk, well chilled
½ cup Granulated sugar
1 Egg, beaten
1 cup Whipping cream
1 - 2 tsp. Vanilla extract (or to taste)
1. Combine milk and sugar in a saucepan. Cook over medium heat, stirring
occasionally, until just bubbly around the edges. Do NOT boil. Reduce
heat to low.
2. Beat egg in small bowl. Stirring constantly, slowly pour about ½ cup of
hot milk mixture into the beaten egg. Add egg to the remaining hot milk
mixture. Cook over low heat, stirring constantly until slightly thickened,
about 2 – 3 minutes.
3. Remove mixture from heat, pour into a bowl and cool completely in the
refrigerator for at least 2 hours. Using a whisk, stir the whipping cream
and vanilla into the chilled mixture.
4. Pour into the freezer canister and freeze as directed.
Variations: You can add other ingredients to the ice cream during the last 5
minutes of the freezing process.
Add ½ cup of any of the following:
Chocolate Chips, Crumbled Chocolate Sandwich Cookies, Candy-coated
Chocolate Pieces, Crushed Peppermint Candies, Crumbled/Chopped
Candy Bars.
Add up to 1 cup of the following fruit purees:
Strawberries, Bananas, Peaches, Cherries, Blueberries, Raspberries
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