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RECIPES

Rocky Road Ice Cream

Ingredients

1¾ cups

granulated sugar

½ tsp

salt

2 cups

milk

6 squares

semi-sweet chocolate

2 cups

half and half

6 cups

whipping cream

1 tbsp

vanilla extract

2 cups

mini marshmallows

1½ cups

chocolate chips

1 cup

chopped pecans

Ingredients

2 cups

granulated sugar

1½ tbsp

cornstarch

¼ tsp

salt

1½ tbsp

vanilla

7 cups

milk

eggs, beaten

2¾ cups

heavy cream

1½ cups

half and half

For additional ice cream maker recipes, or even to submit your own, visit our website at www.AromaCo.com!

Mix the milk and chocolate in a large saucepan. Over medium heat, stir until the

chocolate is 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, then cover and refrigerate for about 30 minutes or until

the mixture has chilled. Pour mixture into the freezing canister and follow the directions

in the "To Make Ice Cream" section, pages 5-8. Do not  ll the freezing canister more

than

full, as the mixture will expand during freezing. Add marshmallows, pecans and

chocolate chips after the ice cream has  nished churning and stir in evenly.

Vanilla Ice Cream

Mix the sugar, cornstarch and salt in a large saucepan. Over medium heat, slowly stir

in the milk, 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 freezing canister

and follow the directions in the "To Make Ice Cream" section, pages 5-8. Do not  ll the

freezing canister more than

full, as the mixture will expand during freezing.