NOSTALGIA PRODUCTS ICMP4BL Instructions Et Recettes page 13

COOKIE DOUGH ICE CREAM
• 6 Large Eggs
• 2 ¼ Cups Sugar
• 6 Cups Heavy Cream
• 3 Cups Milk
• 1 Cup Mini
Chocolate Chips
• 1 Cup Chocolate
Chip Cookie Dough,
crumbled into
small pieces
ROCKY ROAD ICE CREAM
• 2 Cups Milk
• 1 ½ Cups
Chocolate Chips
• 1 ¾ Cup Granulated
Sugar
• ½ Tsp Salt
• 6 Cups Whipping
Cream
• 2 Cups Half and Half
• 1 Tbsp Vanilla Extract
• 1 Cup Chopped
Pecans
• 2 Cups Mini
Marshmallows
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Place the cookie dough and the chocolate chips
in a separate bowl. Cover and chill until cold.
Whisk the eggs in a mixing bowl 1-2
minutes until light and fluffy.
Slowly add sugar, whisking until completely blended.
Slowly add cream and milk and whisk until blended.
Pour mixture into the Canister and follow
directions in the HOW TO OPERATE section.
Do not fill the Canister more than ²/
the mixture will expand during freezing.
When the mixture has finished churning, add cookie
dough and chocolate chips and stir in evenly.
Mix the milk and chocolate chips in a large saucepan over
medium heat until the chocolate has completely melted.
Remove from heat and slowly add sugar
and salt, mixing well, until dissolved.
Stir in the remaining ingredients except the
marshmallows, pecans and chocolate chips.
Cover and refrigerate for about 30 minutes
or until mixture has chilled.
Pour mixture into the Canister and follow
directions in the HOW TO OPERATE section.
Do not fill the Canister more than ²/
the mixture will expand during freezing.
When mixture has finished churning, add
marshmallows and pecans, and stir in evenly.
full, as
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