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RECIPES

Chocolate Ice Cream

3-1/4 cup granulated sugar

2-1/2 tsp cornstarch

1/2 Salt

7-1/2 cups milk

5 eggs, beaten

7-1/2 squares semi-sweet chocolate, melted

1-2/3 cups half and half

2-1/2 cups whipping cream

1-1/2 tbsp vanilla extract

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

the milk, stirring constantly until the mixture begins to simmer. Very slowly, add the

beaten eggs and continue to stir. Reduce heat to low and cook until mixture thickens

slightly. Slowly stir in the melted chocolate and whisk until all chocolate is combined and

mixture is smooth. Slowly add vanilla, half and half, and heavy cream. Pour into a large

glass bowl, cover and refrigerate for 2-4 hours or until mixture has chilled. Pour mixture

into the mixing canister and follow directions in the "How to Use" section, pages 4 to 7.

Rocky Road Ice Cream

3-1/4 cup granulated sugar

1/2 Salt

2-1/2 cups milk

7-1/2 squares semi-sweet chocolate

2-1/2 cups half and half

5 cups whipping cream

1-1/2 tbsp vanilla extract

2-1/2 cups mini marshmallows

2-1/2 cups chocolate chips

1-1/4 cups chopped pecans

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, then cover and refrigerate for

about 30 minutes or until mixture has chilled. Pour mixture into the mixing canister and

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