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Simple Vanilla
Ice Cream
Makes about ten ½-cup servings
1 cup whole milk, well chilled
¾ cup granulated sugar
2 cups heavy cream, well chilled
1 to 2 teaspoons pure vanilla extract,
to taste
Place milk and sugar in a medium bowl.
Use a hand mixer (about 1 to 2 minutes on
low speed) or a whisk to mix until the sugar
is dissolved. Stir in the heavy cream and
vanilla to taste. If not making ice cream
immediately, cover and refrigerate until ready
to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 238 (68% from fat) • carb. 17g • pro. 2g
• fat 19g • sat. fat 12g • chol. 69mg • sod. 30mg
• calc. 60mg • fibre 0g
Lower Fat Variation:
1 cup reduced fat milk (2%)
¾ cup granulated sugar
2 cups half-and-half*, well chilled
1 to 2 teaspoons pure vanilla extract,
to taste
Mix and freeze as above.
Nutritional information per serving:
Calories 132 (40% from fat) • carb. 18g • pro. 2g
• fat 6g • sat. fat 4g • chol. 29mg • sod. 32mg
• calc. 81mg • fibre 0g
*Half-and-half is a term used for half full cream and
half whole milk mixed together.
Simple Chocolate
Ice Cream
Makes about ten ½-cup servings
²∕
³
cup unsweetened cocoa powder
(Dutch process preferred)
½ cup granulated sugar
¹∕
³
cup firmly packed brown sugar
1 cup whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
Place the cocoa and sugars in a medium
bowl; stir with a whisk to combine and
remove any lumps. Add the whole milk and
use a hand mixer (about 1 to 2 minutes on
low speed) or whisk to combine the milk
with the cocoa powder and sugars until they
are dissolved. Stir in the heavy cream and
vanilla. If not freezing immediately, cover
and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 255 (62% from fat) • carb. 23g • pro. 3g
• fat 18g • sat. fat 12g • chol. 69mg • sod. 33mg
• calc. 75mg • fibre 3g
26070 ICE-45A Ice Cream Maker Recipe Book.indd 326070 ICE-45A Ice Cream Maker Recipe Book.indd 3 3/3/08 4:03:35 PM3/3/08 4:03:35 PM