Hamilton Beach 68990 Use And Care Guide - Page 12
Raspberry Ice Cream, Chocolate Chip Ice Cream, Peach Ice Cream, Frozen Custard
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Recipes (cont.) Raspberry Ice Cream 3 cups (710 ml) sugar 4 1/2 cups (1.06 L) frozen raspberries, slightly thawed 2 Tablespoons (30 ml) lemon juice 3 cups (710 ml) heavy cream 3 cups (710 ml) milk Directions: Remove raspberries from freezer and allow to become slightly soft. Then mash or puree (strain the seeds if desired). Combine sugar, lemon juice, and fruit; mix well. Stir in cream and milk. Pour into canister. Chocolate-Raspberry Variation Add 20 crushed chocolate sandwich cookies (place in plastic sandwich bag and mash). Mix well. Pour into canister. Strawberry Variation Replace raspberries with strawberries. Mix well. Pour into canister. Chocolate Chip Ice Cream 1 12-ounce (340-g) bag semisweet chocolate chips (divided) 3 14-ounce (397-g) cans sweetened condensed milk 2 1/2 cups (591 ml) half 'n half or evaporated milk 2 teaspoons (10 ml) vanilla extract Directions: In heavy saucepan, combine 1/2 bag chocolate chips and 3 cans sweetened condensed milk. Cook over medium heat, stirring constantly just until chocolate is melted and mixture is smooth. Remove from heat and refrigerate until chilled. When ready to freeze, mix half 'n half, remaining chips, and vanilla extract into the chilled mixture. Mix well. Pour into canister. Peach Ice Cream 3 cups (710 ml) chopped fresh or frozen peaches 2 1/4 cups (532 ml) sugar (divided) 6 cups (1.42 L) heavy whipping cream 1 1/2 cups (355 ml) milk 2 Tablespoons (30 ml) vanilla extract Directions: Combine the peaches with 1 cup (237 ml) of sugar and stir/mash together. Let stand 1 hour. Add the remaining 2 cups (473 ml) sugar, cream, milk, and vanilla extract into the peaches. Mix well. Pour into canister. Frozen Custard 12 eggs 3 cups (710 ml) milk 1 1/2 cups (355 ml) sugar 6 Tablespoons (89 ml) honey 1/4 teaspoon (1.2 ml) salt 6 cups (1.42 L) whipping cream 2 Tablespoons (30 ml) vanilla extract Directions: In medium saucepan, beat together eggs, milk, sugar, honey, and salt. Cook over low heat, stirring constantly, until mixture is thick and reaches at least 160°F (71°C). Cool quickly by placing pan in ice or cold water and stirring for a few minutes. Cover and refrigerate until thoroughly chilled. When ready to freeze, mix whipping cream and vanilla into the chilled custard mixture. Mix well. Pour into canister. 12 840235900 ENv08.indd 12 1/20/14 4:39 PM