Page:Waring Ice Cream Parlor (012992).pdf/21

 FRENCH CHOCOLATE ICE CREAM (COOKED) 2 eggs (room temperature) 1 cup sugar 2 Tbsp. flour 1/8 tsp. salt. 2 cups Half & Half (1 pint). 2 cups all purpose cream (1 pint) 1-1/2 tsp. pure vanilla extract. 2 envelopes pre-melted chocolate With your Waring mixer, beat eggs in mixing bowl untill fluffy. In stainless steel saucepan, combine sugar, flour, and salt, and gradually stir in Half & Half. Add melted chocolate. Cook over LOW heat or in double boiler, stirring. constantly with a wooden spoon until sugar is dissolved. and mixture begins to thicken (10-15 min.). To prevent coagulation of eggs, pour a small amount of hot mixture into beaten eggs, stirring well with a wire whisk; then pour- egg mixture into remaining hot mixture in saucepan. Cook and stir for 1 minute more. Remove from heat and chill. Stir. in cream and vanilla. Pour mixture into cream can. Chilli mixture until ready to process. 19 RECIPES FRENCH ICE CREAM FRENCH MAPLE NUT ICE CREAM (COOKED) 2 eggs (room temperature) 1 cup sugar 2 Tbsp. flour 1/8 tsp. salt 2 cups Half & Half (1 pint) 2 cups all purpose cream (1 pint) 1 Tbsp. maple extract 1/2 to 1 cup chopped walnuts (as desired). With your Waring mixer, beat eggs in mixing bowl until fluffy. In stainless steel saucepan, combine sugar, flour, and salt, and gradually stir in Half & Half. Cook over LOW heat or in double boiler, stirring constantly with a wooden spoon until sugar is dissolved and mixture begins to thicken (10-15 min.). To prevent coagulation of eggs, grad- ually pour a small amount of the hot mixture into beaten eggs, stirring well with a wire whisk; then pour egg mixture into remaining hot mixture in saucepan. Cook and stir for 11 minute more. Remove from heat and chill. Stir in cream. and maple extract. Pour mixture into cream can. Chill mix- ture until ready to process. Fold walnuts into mixture after processing but before hardening.