Sunbeam 4744 User Manual download pdf (Page 10)

ICE CREAM

EASY VANILLA ICE CREAM

2 cups (500 ml) whipping cream 1 cup (250 ml) sugar

2 cups (500 ml) half and half 1 Tbsp. (15 ml) vanilla extract

Combine all ingredients in Cream Canister. Stir until sugar is dissolved. Freeze as directed.

YIELD: 1-1/2 QUARTS (1.5 L)

Variations:

Chocolate Chip – Add 2/3 cup (150 ml) miniature or chopped chocolate chips

immediately after freezing.*

Cookies with Cream – Add 10 crushed chocolate sandwich cookies to ice cream

immediately after freezing.*

Tin Roof Delight – Combine 1/2 cup (125 ml) Chocolate Fudge Sauce and 3/4 cup

(200ml) chopped Spanish peanuts. Swirl into ice cream immediately after freezing.*

Fudge Revel – Swirl 1/2 cup (125 ml) Chocolate Fudge Sauce in ice cream immediately

after freezing.*

Caramel Revel – Swirl 1/2 cup (125 ml) Caramel Sauce in ice cream immediately

after freezing.*

Cherry Chip – Add 1 cup (250 ml) chopped maraschino cherries to ice cream

immediately after freezing.*

Peppermint Stick – Add 2/3 cup (150 ml) crushed peppermint candies to ice cream

immediately after freezing.*

*See Instructions HOW TO USE CENTER FEED on Page 7.

CINNAMON ICE CREAM

2 cups (500 ml) whipping cream 1 Tbsp. (15 ml) ground cinnamon

2 cups (500 ml) half and half 1-1/2 tsp. (7 ml) vanilla extract

1 cup (250 ml) sugar

Combine all ingredients in Cream Canister. Stir until sugar dissolves. Freeze as directed.

YIELD: 1-1/2 QUARTS (1.5 L)

EASY CHOCOLATE ICE CREAM

2 cups (500 ml) half and half 1 tsp. (5 ml) vanilla extract

1-1/2 cups (375 ml ) sugar 2 cups (500 ml) whipping cream

1/2 cup (125 ml) cocoa powder

Combine half and half, sugar, cocoa powder and vanilla in Osterizer

Blender container. Cover and

process at a LOW speed until smooth. Pour mixture into Cream Canister. Stir in whipping cream.

Freeze as directed.

YIELD: 1-1/2 QUARTS (1.5 L)

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Sunbeam 4744 User Manual Page 10