Ice Cream
Ice Cream
Chocolate Chip Ice Cream
Vanilla Ice Cream
2 Qt.
2 Qt.
6 Qt.
4Qt. 5 Qt. 6 Qt.
1 cup
1 cup
dash
1 cup
11/2teaspoons
2 cups
21/2c.
21/4c.
1/2t.
21/2c.
11/2T.
5c.
11/4cups
1%cups
1/2teaspoon
11/4cups
1teaspoon
3 cups
6 ounces
(1 cup)
2c.
1%c.
1/2t.
2c.
1T.
4c.
3c.
2%c.
%t.
3c.
2T.
6c.
Milk
Sugar
Salt
Halfand Half
VanillaExtract
WhippingCream
Scald milk until bubbles form around edge. Remove from heat. Add sugar and
salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover
and refrigerate 30 minutes. Freeze as directed.
Strawberry: Add pureed strawberries (111:1 cups for 2 quart, 4 cups for 4 quart, 5
cups for 5 quart, or 6 cups for 6 quart) to chilled mixture before freezing.
Banana: Add mashed bananas (1 11:1cups for 2 quart, 3 cups for 4 quart, 311:1 cups
for 5 quart, or 4 cups for 6 quart) to chilled mixture before freezing.
Peach: Add pureed peaches (111:1 cups for 2 quart, 4 cups for 4 quart, 5 cups for 5
quart, or 6 cups for 6 quart) to chilled mixture before freezing.
4 Qt.
21/2c.
2%c.
1t.
21/2e.
11/2t.
6e.
12oz.
(2 c.)
5 Qt.
31/4e.
31/2c.
11/8t.
3%e.
1%t.
71/2c.
15oz.
(21/2c.)
4c.
3%c.
1%t.
4c.
2t.
9c.
18oz.
(3c.)
Milk
Sugar
Salt
Halfand Half
VanillaExtract
Whipping Cream
Grated Semisweet
Chocolate or
Chocolate Chips
Scald milk until bubbles form around edge. Remove from heat. Add sugar and
salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover
and refrigerate 30 minutes. Freeze as directed.
Immediately after removing dasher, stir in chocolate.
Mint Chocolate Chip: Add peppermint extract (1 teaspoon for 2 quart, 2 tea-
spoons for 4 quart, 211:1teaspoons for 5 quart, or 1 tablespoon for 6 quart) and
green food coloring (~ teaspoon for 2 quart, 11:1 teaspoon for 4 quart, 11:1 teaspoon
plus \1iteaspoon for 5 quart, or % teaspoon for 6 quart) to mixture before refrigerat-
ing. Proceed as directed.
Combine sugar, cornstarch and salt in a saucepan. Gradually stir in milk. Cook
over medium heat until mixture begins to 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.
Freeze as directed.
Combine milk and chocolate in saucepan. Cook over medium heat until chocolate
is melted, stirring constantly. Remove from heat. Add sugar and salt. Stir until
dissolved. Stir in remaining ingredients. Cover and refrigerate 30 minutes.
Freeze as directed.
10 11
Chocolate Ice Cream
2 Qt. 4 Qt. 5 Qt. 6 Qt.
1%cups
20/3c.
3%c.
4c.
Sugar
1tablespoon
2T. 21/2T.
3T. Cornstarch
1/4teaspoon
1/2t. 1/2t.
%t. Salt
3 cups
6c.
71/2c.
9c. Milk
2 4 5 6
Eggs, beaten
3 squares
6sq. 71/2sq.
9 sq.
Semisweet
(1ounce each)
Chocolate
(melted)
0/3cup
1%c. 1o/ac.
2c.
Halfand Half
1cup
2c. 21/2c.
3c.
WhippingCream
1teaspoon
2t.
21/2t. 1 T.
VanillaExtract
Rocky Road Ice Cream
2 Qt. 4 Qt.
5 Qt.
6 Qt.
1 cup
2c.
21/2c. 3c.
Milk
3 squares 6 sq. 71/2sq.
9sq.
Semisweet
(1ounce each)
Chocolate
0/4cup
1%c.
2%c. 2%c.
Sugar
1/4teaspoon
1/2t.
1/2t. %t.
Salt
1 cup
2c. 21/2c.
3c. Halfand Half
11/2teaspoons
1T.
11/2T. 2T.
VanillaExtract
2 cups
4c.
Sc. 6c.
Whipping Cream
1 cup
2c. 21/2c.
3c. Miniature
Marshmallows
%cup
11/2c.
1%c. 2%c.
Chocolate Chips
1/2cup
1 c. 1%c.
11/2c.
Chopped Pecans
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