Oster 4746 - Manuel (Page 13)

13
L EMON C HIP I CE C REAM
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.*
Y IELD : 1-1/2 Q UARTS (1.5 L)
*See Instructions H OW T O U SE C ENTER F EED on Page 4.
F
ROZEN
C
USTARD
F
ROZEN
C
HOCOLATE
C
USTARD
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.
Y IELD : 1-1/2 Q UARTS (1.5 L)
B
ITTERSWEET
C
HOCOLATE
C
USTARD
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.
Y IELD : 1-1/2 Q UARTS (1.5 L)
F ROZEN V ANILLA C USTARD
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.
Y IELD : 1-1/2 Q UARTS (1.5 L)