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RECIPES
The 6-QUART ICE CREAM MAKER makes rich, creamy ice cream
anytime! Try these delicious recipes and tips:
•
To reduce the risk of salmonella poisoning caused by raw eggs, heat
mixtures with eggs to a temperature of 160° F, but DO NOT bring to a
boil. You may also use pasteurized eggs in place of raw eggs.
•
Be sure to add ice cream mixture to Canister and chill for 30 minutes prior to use.
•
For ice cream recipes that require cooking, it is recommended that you cook one
day in advance. The mixture will then have time to cool completely and expand.
EASY CHOCOLATE ICE CREAM
•
9 Cups Milk
•
6 ¾ Large Cans
Condensed Milk
•
1 cup, 7 Tbsp. Cocoa
EASY VANILLA ICE CREAM
•
9 Cups Cream
•
6 ¾ Cups Half
and Half
•
3
Cup Sugar
3/8
•
2¼ Tbsp. Vanilla
9
In a large mixing bowl, combine milk and condensed milk.
Dissolve the cocoa in a bit of hot water.
Once dissolved, stir cocoa into the milk
mixture until completely blended.
Pour ingredients into the Canister and follow
directions in HOW TO OPERATE section.
Do not fill the Canister more than ²/
the mixture will expand during freezing.
Combine all ingredients in Canister.
Do not fill the Canister more than ²/
the mixture will expand during freezing.
Stir well until sugar has dissolved.
Freeze until Canister is cold to touch.
Follow directions in HOW TO OPERATE section.
full, as
3
full, as
3
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