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5. Make sure all parts are clean and thoroughly dried. Never replace cylinder in freezer if it is still wet. Recipes Old Fashioned Vanilla Ice Cream This recipe takes a little longer, but it is worth the effort. 3.4 cup (175 ml) sugar 2 large eggs, beaten 1.8 teaspoon (.625 ml) salt 11.2 cups (375 ml) heavy whipping cream 13.4 cups (425 ml) whole milk 1 teaspoon (5 ml) vanilla extract In heavy saucepan, combine sugar, salt, and milk. Cook over medium heat stirring occasionally until mixture is steaming. Reduce heat to low. In medium bowl, slightly beat eggs. Slowly whisk half of the hot mixture into the eggs and pour back into saucepan. Cook over medium-low heat until slightly thick, about 3 minutes. Remove from heat and refrigerate until chilled or overnight. When ready to freeze, stir in heavy cream and vanilla into the chilled custard mixture. Start ice cream maker and pour mixture through hole in lid. Freeze until desired consistency or the unit stops. Easy Vanilla Ice Cream 1 cup (250 ml) sugar 1 cup (250 ml) milk 2 teaspoons (10 ml) lemon juice 1 teaspoon (5 ml) vanilla extract 2 cups (500 ml) heavy whipping cream Combine all ingredients, mixing well. Start the freezer and pour mixture through hole in lid. Freeze until desired consistency or unit stops. The following variations can be used with either of the Vanilla Ice Cream recipes above. Black Forest Variation Stir 1.2 cup (125 ml) chocolate syrup and 1 can (161.2-ounce [465 g]) pitted Bing cherries, drained and halved, into ice cream after the machine has been churning 15 minutes. Chocolate-Covered Peanut Variation Stir 1.2 cup (125 ml) chocolate syrup and 1 cup (7 ounces [200 g]) chocolate-covered peanuts into ice cream after the machine has been churning 15 minutes. Cookies and Cream Variation Reduce sugar to 1.2 cup (125 ml). Break 15 cream-filled chocolate sandwich cookies into small pieces; stir into ice cream after the machine has been churning 15 minutes. Orange-ade Ice Cream Variation Add 1 (6-ounce [170 g]) can frozen orange juice concentrate, thawed and undiluted, into ice cream after the machine has been churning 15 minutes. Mint-Chocolate Chip Variation Stir 1 teaspoon (5 ml) of mint extract in place of vanilla. Finely chop 1 cup (6 ounces [170 g]) semisweet chocolate chips into ice cream after the machine has been churning 15 minutes. Add 4 drops of green food color (optional). Peanut Butter Variation Stir 3.4 cup (175 ml) chunky peanut butter into ice cream mixture. Strawberry-Banana Variation Stir 3 bananas, mashed; 1 pint strawberries, coarsely chopped; and 3.4 cup (175 ml) chopped toasted pecans into ice cream after the machine has been churning 15 minutes. Double Almond Chocolate Variation Finely chop 2 ounces (50 g) semisweet chocolate squares. Replace vanilla extract with almond extract. Chop 1 cup (250 ml) of almonds and add into ice cream after the machine has been churning 15 minutes. Cookie Dough Variation Cut up 1 cup (250 ml) refrigerated cookie dough (raw) into small pieces and drop into mixture through the food chute after the machine has been churning 15 min utes. Banana Pudding Variation Add 1.2 cup (125 ml) mashed bananas (about 3) into ice cream after the machine has been churning 15 minutes. Stir in 10 crushed vanilla wafers into ice cream when ice cream has finished making. Rocky Road Ice Cream 1.4 cup (60 ml) unsweetened cocoa powder 1 cup (250 ml) whipping cream 3.4 cup (175 ml) sugar 1 ounce (25 g) semisweet chocolate 1 cup (250 ml) milk square 1 teaspoon (5 ml) vanilla extract 1.2 cup (125 ml) miniature marshmallows Dash of salt 1.4 cup (60 ml) pecans (optional) In heavy saucepan, combine cocoa powder and sugar. Gradually stir in milk. Cook over low heat, stirring constantly, until chocolate is melted. Remove from heat and refrigerate at least 2 hours. When ready to freeze, mix whipping cream, salt, and vanilla extract into the chilled mixture. Start ice cream maker and pour mixture through hole in lid. After 15 minutes, add coarsely chopped semisweet chocolate and pecans. Continue to freeze until desired consistency or the unit stops. Stir in marshmallows. Chocolate Ice Cream 4 ounces (115 g) unsweetened 1.4 teaspoon (1.25 ml) salt chocolate, chopped 2 eggs 1 cup (250 ml) half ’n half or 11.2 cups (375 ml) heavy whipping cream evaporated milk 1 teaspoon (5 ml) vanilla extract 1. 1 cup (250 ml) sugar 2 cup (125 ml) chopped nuts, optional 2 tablespoons (30 ml) flour In heavy saucepan, combine chocolate and half ’n half or evaporated milk. Cook over medium to low heat until chocolate is melted and mixture is smooth (about 5 minutes). In small bowl, combine sugar, flour, and salt. Gradually whisk dry ingredients into the melted chocolate mixture and bring to boil. Reduce heat to medium-low and cook, stirring occasionally. In medium bowl, slightly beat eggs. Slowly whisk in half of the hot chocolate mixture then transfer this mixture to the remaining chocolate in saucepan. Cook about 5 minutes, until thick, smooth...