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2 cups (500 ml) whipping cream
2 cups (500 ml) half and half
1-1/2 cups (375 ml) sugar
1/3 cup (75 ml) lemon juice
Combine all ingredients except lemon candy in Cream Canister. Stir until sugar is dissolved.
Freeze as directed. Add lemon candy immediately after freezing.*
*See Instructions H
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1 cup (250 ml) half and half
1 cup (250 ml) sugar
1/2 cup (125 ml) cocoa powder
Place first four ingredients in Osterizer
until smooth. Pour into a medium saucepan. Cook over low heat, stirring constantly, until bubbles
form around edge of mixture. Chill. Pour into Cream Canister. Stir in whipping cream and vanilla.
Freeze as directed.
B
1 cup (250 ml) half and half
3/4 cup (200ml) sugar
1/2 cup (125 ml) cocoa powder
Place first four ingredients in Osterizer
until smooth. Pour into a medium saucepan. Cook over low heat, stirring constantly, until bubbles
form around edge of mixture. Chill. Pour into Cream Canister. Add whipping cream and vanilla.
Freeze as directed.
1 cup (250 ml) half and half
3/4 cup (200ml) sugar
1 Tbsp. (15 ml) vanilla extract
Combine half and half, sugar and egg yolks in medium saucepan. Cook, stirring constantly,
over a heat until bubbles form around edge of mixture. Chill. Pour into Cream Canister.
Stir in whipping cream and vanilla. Freeze as directed.
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1-1/2 tsp. (7 ml) vanilla extract
1/2 tsp. (2 ml) grated lemon peel
3/4 cup (200 ml) lemon drop candy, crushed
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4 egg yolks
2 cups (500 ml) whipping cream
1 tsp. (5 ml) vanilla extract
®
Blender container. Cover and process at a LOW speed
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HOCOLATE
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4 egg yolks
2 cups (500 ml) whipping cream
1 tsp. (5 ml) vanilla extract
®
Blender container. Cover and process at a LOW speed
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2 cups (500 ml) whipping cream
4 egg yolks, beaten
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