NOSTALGIA PRODUCTS ICMP4BL Instructions Et Recettes page 14

PEANUT BUTTER CHOCOLATE CHIP ICE CREAM
• 2 ²/ Cups
3
Granulated Sugar
• ½ Tsp. Salt
• 2 Tbsp. Corn Starch
• 6 Cups Milk
• 4 Eggs, beaten
• 1 Cup Peanut Butter
or Melted Peanut
Butter Morsels
• 1 ½ Tsp. Vanilla
• 1 ¹/ Cups Half
3
and Half
• 2 Cups Heavy Cream
• 1 ½ Cup Chocolate
Chips
COFFEE ICE CREAM
• 6 Cups Cream
• 4 ½ Cups Half
and Half
• 2 ¼ Cup Sugar
• 4 ½ Tbsp. Instant
Coffee Powder
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 stir in peanut butter and whisk until all peanut
butter is combined and mixture is smooth.
Slowly add vanilla, half and half, and heavy cream.
Pour mixture 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/
the mixture will expand during freezing.
When mixture has finished churning, add
chocolate chips and stir evenly.
Combine all ingredients in Canister.
Do not fill the Canister more than ²/
the mixture will expand during freezing.
Stir well until both sugar and instant
coffee powder have dissolved.
Freeze until Canister is cold to touch.
Follow directions in HOW TO OPERATE section.
full, as
3
full, as
3
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