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Recipes
Old Fashioned Vanilla Ice Cream
This recipe takes a little longer, but it is worth the effort.
3
⁄4
cup (175 ml) sugar
1
⁄8
teaspoon (.625 ml) salt
1
3
⁄4
cups (425 ml) whole milk
In heavy saucepan, combine sugar, salt, and milk. Cook over medium heat stirring
occasionally until mixture is steaming. Reduce heat to low.
In medium bowl, slightly beat eggs. Slowly whisk half of the hot mixture into the
eggs and pour back into saucepan. Cook over medium-low heat until slightly thick,
about 3 minutes. Remove from heat and refrigerate until chilled or overnight.
When ready to freeze, stir in heavy cream and vanilla into the chilled custard
mixture. Start ice cream maker and pour mixture through hole in lid. Freeze until
desired consistency or the unit stops.
Easy Vanilla Ice Cream
1 cup (250 ml) sugar
2 teaspoons (10 ml) lemon juice
2 cups (500 ml) heavy whipping cream
Combine all ingredients, mixing well. Start the freezer and pour mixture through
hole in lid. Freeze until desired consistency or unit stops.
The following variations can be used with either of the Vanilla Ice Cream
recipes above.
Black Forest Variation
Stir
1
⁄
2 cup (125 ml) chocolate syrup and 1 can (16
1
⁄
2-ounce [465 g]) pitted Bing
cherries, drained and halved, into ice cream after the machine has been churning
15 minutes.
Chocolate-Covered Peanut Variation
Stir
1
⁄2 cup (125 ml) chocolate syrup and 1 cup (7 ounces [200 g]) chocolate-cov-
ered peanuts into ice cream after the machine has been churning 15 minutes.
Cookies and Cream Variation
Reduce sugar to
1
⁄2 cup (125 ml). Break 15 cream-filled chocolate sandwich cook-
ies into small pieces; stir into ice cream after the machine has been churning 15
minutes.
Orange-ade Ice Cream Variation
Add 1 (6-ounce [170 g]) can frozen orange juice concentrate, thawed and undilut-
ed, into ice cream after the machine has been churning 15 minutes.
Mint-Chocolate Chip Variation
Stir 1 teaspoon (5 ml) of mint extract in place of vanilla. Finely chop 1 cup (6
ounces [170 g]) semisweet chocolate chips into ice cream after the machine has
been churning 15 minutes. Add 4 drops of green food color (optional).
Peanut Butter Variation
Stir
3
⁄4 cup (175 ml) chunky peanut butter into ice cream mixture.
2 large eggs, beaten
1
1
⁄2 cups (375 ml) heavy whipping cream
1 teaspoon (5 ml) vanilla extract
1 cup (250 ml) milk
1 teaspoon (5 ml) vanilla extract