West Bend IC10801 Mode D'emploi page 8

Rocky Road Ice Cream
1 ¾ cup Granulated Sugar
½ tsp Salt
2 cups Milk
6 squares Semi-sweet Chocolate
2 cups Half and Half
Mix the milk and chocolate in a large saucepan. Over medium heat stir until the
chocolate is completely melted. Remove from heat and slowly add sugar and
salt, mixing well, until dissolved. Stir in the remaining ingredients except the
marshmallows, pecans, and chocolate chips, and then cover and refrigerate for
about 30 minutes or until mixture has chilled. Pour mixture into the freezing
canister and follow the directions in the "Using Your Old-Fashioned Ice Cream
Maker™" section. Do not fill the freezing canister above the "MAX" line, as the
mixture will expand during freezing. Add marshmallows, pecans, and chocolate
chips after the ice cream has finished churning and stir in evenly.
Peanut Butter Chocolate Chip Ice Cream
2 cups Granulated Sugar
2 tbsp Corn Starch
½ tsp Salt
1 /12 tsp Vanilla
6 cups Milk
4 Eggs, beaten
Mix the sugar, corn starch, and salt in a large saucepan. Over medium heat,
slowly stir in the milk, stirring constantly. Very slowly, add the beaten eggs and
continue to stir. Reduce heat to low and cook until mixture thickens slightly.
Slowly stir in peanut butter and whisk until all peanut butter is combined and
mixture is smooth. Slowly add vanilla, half and half, and heavy cream. Pour
into a large glass bowl and refrigerate for 2-4 hours or until mixture has chilled.
Remove from refrigerator. Pour mixture into the freezing canister and follow the
directions in the "Using Your Old-Fashioned Ice Cream Maker™" section. Do
not fill the freezing canister above the "MAX" line, as the mixture will expand
during freezing. Stir in chocolate chips once ice cream is finished churning and
stir evenly.
6 cups Whipping Cream
1 tbsp Vanilla Extract
2 cups Mini Marshmallows
1 ½ cups Chocolate Chips
1 cup Chopped Pecans
2 cups Heavy Cream
1 cups Half and Half
1 ½ cup Chocolate Chips
1 cup Peanut Butter or melted Peanut
Butter Chips
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