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LEMON CHIP ICE CREAM
2 cups (500 ml) whipping cream 1-1/2 tsp. (7 ml) vanilla extract
2 cups (500 ml) half and half 1/2 tsp. (2 ml) grated lemon peel
1-1/2 cups (375 ml) sugar 3/4 cup (200 ml) lemon drop candy, crushed
1/3 cup (75 ml) lemon juice
Combine all ingredients except lemon candy in Cream Canister. Stir until sugar is dissolved.
Freeze as directed. Add lemon candy immediately after freezing.*
YIELD: 1-1/2 QUARTS (1.5 L)
*See Instructions HOW TO USE CENTER FEED on Page 4.
FROZEN CUSTARD
FROZEN CHOCOLATE CUSTARD
1 cup (250 ml) half and half 4 egg yolks
1 cup (250 ml) sugar 2 cups (500 ml) whipping cream
1/2 cup (125 ml) cocoa powder 1 tsp. (5 ml) vanilla extract
Place first four ingredients in Osterizer
®
Blender container. Cover and process at a LOW speed
until smooth. Pour into a medium saucepan. Cook over low heat, stirring constantly, until bubbles
form around edge of mixture. Chill. Pour into Cream Canister. Stir in whipping cream and vanilla.
Freeze as directed.
YIELD: 1-1/2 QUARTS (1.5 L)
BITTERSWEET CHOCOLATE CUSTARD
1 cup (250 ml) half and half 4 egg yolks
3/4 cup (200ml) sugar 2 cups (500 ml) whipping cream
1/2 cup (125 ml) cocoa powder 1 tsp. (5 ml) vanilla extract
Place first four ingredients in Osterizer
®
Blender container. Cover and process at a LOW speed
until smooth. Pour into a medium saucepan. Cook over low heat, stirring constantly, until bubbles
form around edge of mixture. Chill. Pour into Cream Canister. Add whipping cream and vanilla.
Freeze as directed.
YIELD: 1-1/2 QUARTS (1.5 L)
FROZEN VANILLA CUSTARD
1 cup (250 ml) half and half 2 cups (500 ml) whipping cream
3/4 cup (200ml) sugar 4 egg yolks, beaten
1 Tbsp. (15 ml) vanilla extract
Combine half and half, sugar and egg yolks in medium saucepan. Cook, stirring constantly,
over a heat until bubbles form around edge of mixture. Chill. Pour into Cream Canister.
Stir in whipping cream and vanilla. Freeze as directed.
YIELD: 1-1/2 QUARTS (1.5 L)
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