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Variations:
Toasted Almond Fudge – Add 3/4 cup (200 ml) toasted slivered almonds to ice cream
immediately after freezing.*
Marshmallow Revel – Swirl 1 cup (250 ml) marshmallow creme in ice cream
immediately after freezing.*
Mandarin Orange Surprise – Reduce half and half to 1 cup (250 ml). Add 3/4 cup
(200 ml) orange juice to recipe before freezing. Freeze as directed.
Rocky Road Delight – Swirl 1/2 cup (125 ml) each of miniature marshmallows
and peanuts into ice cream immediately after freezing.
Chocolate Chocolate Chip – Swirl 1/2 cup (125 ml) miniature or chopped chocolate chips
into ice cream immediately after freezing.*
Mocha – Add 1-1/2 tsps. (7 ml) instant coffee powder to recipe before freezing.
Freeze as directed.
Mocha Chip – Swirl 1/2 cup (125 ml) miniature or chopped chocolate chips
to Mocha Ice Cream (above) immediately after freezing.
*See Instructions HOW TO USE CENTER FEED on Page 7.
S
TRAWBERRY
I
CE
C
REAM
2 cups (500 ml) fresh or frozen strawberries 1 cup (250 ml) sugar
2 cups (500 ml ) whipping cream 2 tsp. (10 ml) vanilla extract
1 cup (250 ml) half and half 1 drop red food coloring
Place strawberries in Osterizer
®
Blender container. Cover and process at a LOW speed until
chopped. Pour into Cream Canister. Add remaining ingredients. Stir until sugar is dissolved.
Freeze as directed.
YIELD: 1-1/2 QUARTS (1.5 L)
COFFEE ICE CREAM
2 cups (500 ml) whipping cream 1-1/2 Tbsp. (22 ml)
2 cups (500 ml) half and half instant coffee powder
1 cup (250 ml) sugar 1-1/2 tsp. (7 ml) vanilla extract
Combine all ingredients in Cream Canister. Stir until sugar and instant coffee powder are dissolved.
Freeze as directed.
YIELD: 1-1/2 QUARTS (1.5 L)
Variation:
Coffee Chip Ice Cream – Add 1/2 cup (125 ml) miniature or chopped chocolate chips to
ice cream when frozen.*