Page:Waring Ice Cream Parlor (012992).pdf/11

 CHOCOLATE ICE CREAM 2 cups heavy cream (1 pint) 2 cups light cream (1 pint) 1 cup sugar 1/2 cup Hershey's Chocolate Syrup or 6 Tbsp. Hershey's Cocoa 1-1/2 tsp. pure vanilla extract 1/4 tsp. ground cinnamon 1/8 tsp. salt Pour cream directly into cream can. Add sugar, chocolate. flavoring, vanilla, cinnamon, and salt. Stir with wooden. spoon or plastic spatula until sugar dissolves. VARIATIONS ON CHOCOLATE ICE CREAM 1. Add 1 tsp. rum extract before processing. 2. Add 1 tsp. almond extract before processing, and 1/2 cup almonds after processing but before hardening. 3. Add 1/2 cup mini chocolate chips through the Add-In- gredient feature. 4. Add 1/4 cup mini chocolate chips and 1/4 cup chopped nuts through the Add-Ingredient feature. mit Separately with small amount. of mille to get lamps out 9 RECIPES ICE CREAM DELUXE CHOCOLATE ICE CREAM 2 ounces premelted unsweetened chocolate 3/4 cup evaporated milk 1-1/2 tsp. unflavored gelatin softened in 1/4 cup water 3/4 cup sugar 2 cups heavy cream (1 pint) 1 tsp. vanilla extract Scald evaporated milk in a small saucepan over low heat. Add chocolate, sugar and softened gelatin. Cook and stir over low heat until mixture is blended and smooth. Remove from heat and cool. Add cream and vanilla. Pour into cream. can and chill in refrigerator 2 hours before processing.