Oster 4746 - Manuel (Page 10)

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2 cups (500 ml) whipping cream 1 cup (250 ml) sugar
2 cups (500 ml) half and half 1 Tbsp. (15 ml) vanilla extract
Combine all ingredients in Cream Canister. Stir until sugar is dissolved. Freeze as directed.
Y IELD : 1-1/2 Q UARTS (1.5 L)
Variations:
Chocolate Chip – Add 2/3 cup (150 ml) miniature or chopped chocolate chips
immediately after freezing.*
Cookies with Cream – Add 10 crushed chocolate sandwich cookies to ice cream
immediately after freezing.*
Tin Roof Delight – Combine 1/2 cup (125 ml) Chocolate Fudge Sauce and 3/4 cup
(200ml) chopped Spanish peanuts. Swirl into ice cream immediately after freezing.*
Fudge Revel – Swirl 1/2 cup (125 ml) Chocolate Fudge Sauce in ice cream immediately
after freezing.*
Caramel Revel – Swirl 1/2 cup (125 ml) Caramel Sauce in ice cream immediately
after freezing.*
Cherry Chip – Add 1 cup (250 ml) chopped maraschino cherries to ice cream
immediately after freezing.*
Peppermint Stick – Add 2/3 cup (150 ml) crushed peppermint candies to ice cream
immediately after freezing.*
*See Instructions H OW T O U SE C ENTER F EED on Page 7.
C INNAMON I CE C REAM
2 cups (500 ml) whipping cream 1 Tbsp. (15 ml) ground cinnamon
2 cups (500 ml) half and half 1-1/2 tsp. (7 ml) vanilla extract
1 cup (250 ml) sugar
Combine all ingredients in Cream Canister. Stir until sugar dissolves. Freeze as directed.
Y IELD : 1-1/2 Q UARTS (1.5 L)
E ASY C HOCOLATE I CE C REAM
2 cups (500 ml) half and half 1 tsp. (5 ml) vanilla extract
1-1/2 cups (375 ml ) sugar 2 cups (500 ml) whipping cream
1/2 cup (125 ml) cocoa powder
Combine half and half, sugar, cocoa powder and vanilla in Osterizer ® Blender container. Cover and
process at a LOW speed until smooth. Pour mixture into Cream Canister. Stir in whipping cream.
Freeze as directed.
Y IELD : 1-1/2 Q UARTS (1.5 L)