Table of Contents
For scoopable ice cream, place in the freezer. Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours. Combine ingredients in a Classic Batter Bowl and whisk for 1 minute, or until the sugar is dissolved. Place bowl in refrigerator for 30 minutes, or until mixture reaches 45F (7C).
Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours. Combine ingredients in a Classic Batter Bowl and whisk for 1 minute, or until the sugar is dissolved. Place bowl in refrigerator for 30 minutes, or until mixture reaches 45F (7C).
The ice cream will be a “soft-serve” consistency when it first comes out of the machine. For a firmer, scoopable ice cream, cover the bowl with the Stretch-Fit Silicone Lid and place in the freezer for 2–4 hours. For chocolate ice cream, add ½ cup (125 mL) of chocolate syrup to the mixture. Churn the ice cream for 25–30 minutes.
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