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RECIPES

Vanilla Ice Cream

2 cups granulated sugar

1-1/2 tbsp cornstarch

1/4 tsp salt

1-1/2 tbsp vanilla

7 cups milk

5 eggs, beaten

2-3/4 cups heavy cream

1-1/2 cups half and half

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 mixing canister and

follow directions in the "How to Use" section, pages 4 to 7.

Pineapple Sorbet

2 ,12oz bags of frozen pineapple

2 cups granulated sugar

1/2 cup fresh lemon juice

4-1/2 cups pineapple juice

1 cups apple juice

1 cups water

Finely purée the pineapple in a blender with juice and water. Strain mixture into a large

saucepan for a smooth consistency. Add sugar to the mixture and bring to a boil for 3-4

minutes. Stir in remaining juice. Pour into a large glass bowl and refrigerate 2-4 hours.

Pour mixture into mixing canister and follow directions in the "How to Use" section,

pages 4 to 7.