Hamilton Beach 68120 - Manuel (Page 10)

10
Chocolate Ice Cream
4 ounces unsweetened chocolate,
chopped
1 cup half ’n half or evaporated milk
1 cup sugar
2 tablespoons flour
In heavy saucepan, combine chocolate and half ’n half or evaporated milk. Cook
over medium to low heat until chocolate is melted and mixture is smooth (about
5 minutes).
In small bowl, combine sugar, flour, and salt. Gradually whisk dry ingredients into
the melted chocolate mixture and bring to boil. Reduce heat to medium-low and
cook, stirring occasionally. In medium bowl, slightly beat eggs. Slowly whisk in
half of the hot chocolate mixture then transfer this mixture to the remaining choco-
late in saucepan. Cook about 5 minutes, until thick, smooth, and steaming. Let
cool to room temperature.
When ready to freeze, mix in whipping cream and vanilla into the chilled mixture.
Start ice cream maker and pour mixture through hole in lid freeze until desired
consistency or the unit stops.
Raspberry Ice Cream
1 cup sugar
1
1 ⁄
2
cup frozen raspberries, slightly thawed
2 teaspoons lemon juice
1 cup heavy cream
1 cup milk
Remove raspberries from freezer and allow to become slightly soft. Then mash or
puree, (strain the seeds if desired). Combine sugar, lemon juice, and fruit. Stir until
well mixed. Stir in cream and milk.
Start ice cream maker and pour mixture through hole in lid. Freeze until desired
consistency or the unit stops.
Chocolate-Raspberry Variation
After about 15 minutes or until milkshake consistency, add 10 crushed chocolate
sandwich cookies; (place in plastic sandwich bag and mash). Continue to freeze.
Strawberry Variation
Replace raspberries with strawberries.
Chocolate Chip Ice Cream
1 cup semi-sweet chocolate chips (divided)
1 can sweetened condensed milk
2
1 ⁄
2
cups half ’n half or evaporated milk
2 teaspoons vanilla extract
In heavy saucepan, combine
1 ⁄
2
cup chocolate chips and sweetened condensed
milk. Cook over medium heat, stirring constantly just until chocolate is melted and
mixture is smooth. Remove from heat and refrigerate at least 2 hours.
When ready to freeze, mix half ’n half and vanilla extract into the chilled mixture.
Start ice cream maker and pour mixture through hole in lid.
After 15 minutes, add remaining
1 ⁄
2
cup of chocolate chips, coarsely chopped.
Continue to freeze until desired consistency or the unit stops.
1 ⁄
4
teaspoon salt
2 eggs
1
1 ⁄
2
cups heavy whipping cream
1 teaspoons vanilla extract
1 ⁄
2
cup chopped nuts, optional
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