Oster 4-Quart Wooden Bucket Ice Cream Maker Instruction Manual - Page 7

Recipes Hint For Lower-Fat Recipes For lower fat content, substitute 1% milk for whole milk, whole milk for half and half; and evaporated skim milk for whipping cream. Higher fat dairy products - such as whipping cream - create a smooth, rich and creamy dessert. Lower fat dairy products create a lighter dessert with a slightly different texture. Old Fashioned Vanilla Ice Cream 21/4 cups sugar 1/4 cup plus 2 tablespoons flour 1/2 teaspoon salt 5 cups milk 4 eggs, beaten 4 cups whipping cream 2 tablespoons vanilla extract Combine sugar, flour and salt in saucepan. Gradually stir in milk. Cook over medium heat approximately 15 minutes or until thickened, stirring constantly. Gradually stir about 1 cup of hot mixture into the beaten eggs. Add egg mixture to remaining hot mixture, stirring constantly. Cook 1 minute; remove from heat. Refrigerate 2 hours. Combine whipping cream and vanilla in large bowl; add chilled mixture, stirring with wire whisk to combine. Follow how to use your Ice Cream Maker Steps. Cookies and Cream Ice Cream: Crumble chocolate sandwich cookies (25 cookies for 4 quart, 30 cookies for 5 quart, or 40 cookies for 6 quart) into mixture before freezing. Coffee Ice Cream: Combine instant coffee (4 tablespoons for 4 quart, 5 tablespoons for 5 quart, or 6 tablespoons for 6 quart) with sugar, flour and salt. Follow how to use your Ice Cream Maker Steps. 12 www.oster.com FRSTIC-WDB_13EM1.indd 12-13 Cinnamon Black Walnut Ice Cream 4 cups whipping cream 4 cups half and half 2 cups sugar 21/2 cups chopped black walnuts 1 tablespoons vanilla extract 1 teaspoon cinnamon 1/2 teaspoon salt Combine all ingredients. Cover; refrigerate 30 minutes. Follow how to use your Ice Cream Maker Steps. Chocolate Ice Cream 22/3 cups sugar 2 tablespoons cornstarch 1/2 teaspoon salt 6 cups milk 4 eggs, beaten 6 squares semisweet chocolate, melted 11/3 cup half and half 2 cups whipping cream 2 teaspoons vanilla extract Combine sugar, cornstarch and salt in a saucepan. Gradually stir in milk. Cook over medium heat until mixture comes to a simmer, stirring constantly. Gradually stir about 1 cup of the hot mixture into the beaten eggs. Add to remaining hot mixture, stirring constantly. Cook and stir over low heat until slightly thickened (about 2 minutes). Stir in melted chocolate. Beat with a whisk until mixture is smooth. Stir in half and half, whipping cream and vanilla. Cover and refrigerate 2 hours. Follow how to use your Ice Cream Maker Steps. www.oster.com 13 1/14/14 9:44 AM