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RECIPES
Cookie Dough Ice Cream
1 cup
chocolate chip cookie dough, crumbled into small pieces
1 cup
mini chocolate chips (optional)
6
large eggs
2-1/4 cups
sugar
6 cups
heavy cream
3 cups
milk
Place the cookie dough and the chocolate chips in separate bowls.
Cover and chill until cold. Whisk the eggs in a mixing bowl 1-2 minutes,
until light and fluffy. Slowly mix in sugar, whisking until completely
blended. Slowly add cream and milk and whisk until blended. Pour
mixture into mixing canister and follow the directions in the "To Make
Ice Cream" section, pages 4-6. Do not fill the mixing canister more
than 2/3 full, as the mixture will expand during freezing. When the
mixture has finished churning, add cookie dough and chocolate chips
(optional) and stir in evenly.
Peanut Butter Chocolate Chip Ice Cream
2-2/3 cups
granulated sugar
2 Tbsp
cornstarch
1/2 tsp
salt
1-1/2 tsp
vanilla
6 cups
milk
4
eggs, beaten
2 cups
heavy cream
1-1/3 cups
half and half
1-1/2 cups
chocolate chips
1 cup
peanut butter or peanut butter chips, melted
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 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 into a large glass bowl and
refrigerate for 2-4 hours or until the mixture has chilled. Pour the mixture
into the mixing canister and follow the directions in the "To Make Ice
Cream" section, pages 4-6. Do not fill the mixing canister more than
2/3 full, as the mixture will expand during freezing. Stir in chocolate
chips once ice cream is finished churning and stir evenly.
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