Hamilton Beach 68990 Use And Care Guide - Page 11

Recipes (cont.) Rocky Road Ice Cream 3/4 cup (177 ml) unsweetened cocoa powder 2 1/4 cup (532 ml) sugar 3 cups (710 ml) milk 1 Tablespoon (15 ml) vanilla extract Dash of salt 3 cups (710 ml) whipping cream 3 ounces (85 g) semisweet chocolate 1 1/2 cups (355 ml) miniature marshmallows 3/4 cup (177 ml) chopped pecans (optional) Directions: In heavy saucepan, combine cocoa powder and sugar. Gradually stir in milk. Cook over low heat, stirring constantly, until sugar has dissolved. Remove from heat and refrigerate until chilled. When ready to freeze, mix vanilla extract, salt, and whipping cream into the chilled mixture. Stir coarsely chopped semisweet chocolate, pecans, and marshmallows into mixture; mix well. Pour into canister. Chocolate Ice Cream 12 ounces (340 g) unsweetened chocolate, chopped 3 cups (710 ml) half 'n half or evaporated milk 3 cups (710 ml) sugar 6 Tablespoons (89 ml) flour 1/2 teaspoon (2.5 ml) salt 6 eggs 4 1/2 cups (1.06 L) heavy whipping cream 1 Tablespoon (15 ml) vanilla extract 1 cup (237 ml) chopped nuts, optional Directions: In heavy saucepan, combine chocolate and half 'n half or evaporated milk. Cook over medium to low heat until chocolate is melted and mixture is smooth (about 5 minutes). In medium bowl, combine sugar, flour, and salt. Gradually whisk dry ingredients into the melted chocolate mixture and bring to boil. Reduce heat to medium-low and cook, stirring occasionally. In medium bowl, slightly beat eggs. Slowly whisk in half of the hot chocolate mixture then transfer this mixture to the remaining chocolate in saucepan. Cook about 5 minutes, until thick, smooth, and steaming. Refrigerate until chilled. When ready to freeze, add whipping cream and vanilla to the chilled mixture. Pour into canister. 840235900 ENv08.indd 11 11 1/20/14 4:39 PM