Nostalgia Electrics ICMP200 PIST - Manual (Page 12)

RICH & CREAMY CHOCOLATE ICE CREAM
• 1 1/3 Cups
Granulated Sugar
• 1 Tsp. Corn Starch
• ¼ Tsp. Salt
• 3 Cups Milk
• 2 Eggs, beaten
• 3 Squares Semi-Sweet
Chocolate, melted
• 1 Tbsp. Vanilla Extract
• 3/4 Cup Half and Half
• 1 Cup Heavy Cream
Mix the sugar, corn starch, and salt in a
large saucepan over medium heat.
Slowly pour in the milk, stirring constantly
until the milk begins to simmer.
Very slowly add the beaten eggs and continue to stir.
Reduce heat to low and cook until mixture thickens slightly.
Slowly stir in the melted chocolate and whisk until
all chocolate is combined and mixture is smooth.
Slowly add vanilla, half and half, and heavy cream.
Pour into a large glass bowl and refrigerate for 2-4 hours
or until mixture has chilled. Remove from refrigerator.
Pour ingredients into the Canister and follow
directions in HOW TO OPERATE section.
Do not fill the Canister more than ²/
3
full, as
the mixture will expand during freezing.
OLD FASHIONED VANILLA ICE CREAM
• 1 Cup Granulated
Sugar
• 1 ½ Tbsp. Corn Starch
• 1/8 Tsp. Salt
• 3 Cups Milk
• 2 Eggs, beaten
• 1 Tbsp. Vanilla
• 3/4 Cup Half and Half
• 1 ½ Cups Heavy
Cream
Mix the sugar, corn starch, and salt in a
large saucepan over medium heat.
Slowly pour in the milk while stirring constantly.
Very slowly add the beaten eggs and continue to stir.
Reduce heat to low and cook until mixture thickens slightly.
Slowly add vanilla, half and half and heavy cream.
Pour into a large glass bowl and refrigerate for 2-4 hours
or until mixture has chilled. Remove from refrigerator.
Pour mixture into the Canister and follow
directions in the HOW TO OPERATE section.
Do not fill the Canister more than ²/
3
full, as
the mixture will expand during freezing.