Hamilton Beach 68661 Use & Care - Page 12

840199700 ENv03.qxd:Layout 1 2/1/11 10:30 AM Page 12 Recipes 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." 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. 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