Recipes should be prepared ahead of time according to instructions. Please note the following recipes require preparation steps and include approximately 2 hours of refrigeration time prior to mixing in your ice cream maker. Remember, you'll need rock salt and ice on-hand when you are ready to mix. Please refer to your owner's manual for freezing instructions.

Ingredients & Serving Sizes
2 Quarts
  • 2 cups Milk
  • 1 cup Sugar
  • A Dash of Salt
  • 1 cup Half and Half
  • 1 1/2 teaspoons Vanilla Extract
  • 1 cup Whipping Cream
  • 10 Cookies of your choice, crumbled
4 Quarts
  • 3 cups Milk
  • 1 3/4 cups Sugar
  • 1/2 teaspoon Salt
  • 2 cups Half and Half
  • 1 tablespoon Vanilla Extract
  • 3 cups Whipping Cream
  • 20 Cookies of your choice, crumbled
6 Quarts
  • 4 cups Milk
  • 2 3/4 cups Sugar
  • 3/4 teaspoon Salt
  • 3 cups Half and Half
  • 2 tablespoons Vanilla Extract
  • 5 cups Whipping Cream
  • 30 Cookies of your choice, crumbled
DIRECTIONS Directions
  • Scald milk until bubbles form around edge.
  • Remove from heat.
  • Add sugar and salt.
  • Stir until dissolved.
  • Stir in half and half, vanilla and whipping cream.
  • Cover and refrigerate 20 minutes.
  • Add in cookies and mix.
  • Cover and refrigerate 10 more minutes.
  • Freeze as directed in your White Mountain® Ice Cream Maker manual.
Sweet Maple Walnut
Ingredients & Serving Sizes
2 Quarts
  • 1 cup Pure Maple Syrup
  • 1 cup Whole Milk
  • 2 cups Heavy Cream
  • 2 Eggs (or Egg Substitutes)
  • 1/2 cup Walnuts, chopped
4 Quarts
  • 2 cups Pure Maple Syrup
  • 2 cups Whole Milk
  • 4 cups Heavy Cream
  • 4 Eggs (or Egg Substitutes)
  • 1 cup Walnuts, chopped
6 Quarts
  • 3 cups Pure Maple Syrup
  • 3 cups Whole Milk
  • 6 cups Heavy Cream
  • 6 Eggs (or Egg Substitutes)
  • 2 cups Walnuts, chopped
DIRECTIONS Directions
  • Mix syrup in a heavy saucepan over moderately high heat until reduced by 25% (5 to 10 minutes).
  • Stir in cream and milk and bring to a boil.
  • Mix eggs in a large bowl and slowly add the hot cream mixture to saucepan.
  • Cook over low heat, stirring constantly until mixture is slightly thickened or temperature reaches 170 degrees F. DO NOT BOIL.
  • Chill mixture at least 3 hours.
  • Begin to freeze as directed in your White Mountain® Ice Cream Maker manual. Add walnuts in the last 5 to 10 minutes of freezing.
Peach
Ingredients & Serving Sizes
2 Quarts
  • 2 cups Milk
  • 1 cup Sugar
  • A Dash of Salt
  • 1 cup Half and Half
  • 1 1/2 teaspoons Vanilla Extract
  • 1 cup Whipping Cream
  • 1 1/2 cups Peaches, puréed
4 Quarts
  • 3 cups Milk
  • 1 3/4 cups Sugar
  • 1/2 teaspoon Salt
  • 2 cups Half and Half
  • 1 tablespoon Vanilla Extract
  • 3 cups Whipping Cream
  • 4 cups Peaches, puréed
6 Quarts
  • 4 cups Milk
  • 2 3/4 cups Sugar
  • 3/4 teaspoon Salt
  • 3 cups Half and Half
  • 2 tablespoons Vanilla Extract
  • 5 cups Whipping Cream
  • 6 cups Peaches, puréed
DIRECTIONS Directions
  • Scald milk until bubbles form around edge.
  • Remove from heat.
  • Add sugar and salt.
  • Stir until dissolved.
  • Stir in half and half, vanilla and whipping cream.
  • Stir in fruit.
  • Cover and refrigerate 30 minutes.
  • Freeze as directed in your White Mountain® Ice Cream Maker manual.
Creamy Raspberry Sherbet
Ingredients & Serving Sizes
2 Quarts
  • 3/4 cup Water
  • 1 Egg White
  • 1 cup Sugar
  • 3 tablespoons Lemon Juice
  • 3/4 cup Whipping Cream
  • 1 pint Raspberries
4 Quarts
  • 1 1/2 cups Water
  • 2 Egg Whites
  • 2 cups Sugar
  • 6 tablespoons Lemon Juice
  • 1 1/2 cups Whipping Cream
  • 2 pints Raspberries
6 Quarts
  • 2 cups Water
  • 3 Egg Whites
  • 3 cups Sugar
  • 8 tablespoons Lemon Juice
  • 2 1/2 cups Whipping Cream
  • 3 pints Raspberries
DIRECTIONS Directions
  • Put the fresh berries in a saucepan with water and sugar. Cook for 5 minutes.
  • Press through a sieve and add the lemon juice. Let cool.
  • Beat until light and then fold in the whipping cream until thick.
  • Stir well and chill mixture in refrigerator for one hour.
  • Freeze as directed in your White Mountain® Ice Cream Maker manual.
  • For Sherbet variations, try substituting the Raspberries with Peaches, Strawberries or Blueberries.
Cool Mint Chocolate Chip
Ingredients & Serving Sizes
2 Quarts
  • 2 cups Milk
  • 1 cup Mini Chocolate Chips
  • 1 cup Sugar
  • 4 teaspoons Peppermint Extract
  • 4 squirts Green Food Coloring Gel
  • A Dash of Salt
  • 1 cup Half and Half
  • 1 1/2 teaspoons Vanilla Extract
  • 1 cup Whipping Cream
4 Quarts
  • 3 cups Milk
  • 1 3/4 cups Mini Chocolate Chips
  • 1 3/4 cups Sugar
  • 6 teaspoons Peppermint Extract
  • 6 squirts Green Food Coloring Gel
  • 1/2 teaspoon Salt
  • 2 cups Half and Half
  • 1 tablespoon Vanilla Extract
  • 3 cups Whipping Cream
6 Quarts
  • 4 cups Milk
  • 2 1/2 cups Mini Chocolate Chips
  • 2 3/4 cups Sugar
  • 8 teaspoons Peppermint Extract
  • 8 squirts Green Food Coloring Gel
  • 3/4 teaspoon Salt
  • 3 cups Half and Half
  • 2 tablespoons Vanilla Extract
  • 5 cups Whipping Cream
DIRECTIONS Directions
  • Scald milk until bubbles form around edge.
  • Remove from heat.
  • Add sugar and salt.
  • Stir until dissolved.
  • Stir in half and half, vanilla, whipping cream, peppermint extract (more or less can be used for desired taste) and food coloring (add more or less to get the desired green coloring).
  • Then, add 1/3 of the chocolate chips to the mixture; they will melt slightly.
  • Cover and refrigerate 30 minutes.
  • Begin to freeze as directed in your White Mountain® Ice Cream Maker manual. Add the remaining chocolate chips half way through the freezing process.
    OTHER VARIATIONS:
  • DARK CHOCOLATE: Use dark chocolate shavings in place of the mini chocolate chips.
  • WHITE CHOCOLATE: Use white chocolate chips in place of the mini chocolate chips.
  • PINK PEPPERMINT: Use a small amount of red food coloring gel in place of the green coloring gel to make pink ice cream. You can also add small pieces of red and white swirled peppermint candies half way through the freezing process.
Fresh Citrus Orange
Ingredients & Serving Sizes
2 Quarts
  • 1 cup Milk
  • 2 1/2 cups Orange Juice
  • 1/2 cup Sugar
  • 3 Tangerines, juiced
  • A Dash of Salt
  • 1 cup Half and Half
  • 1 1/2 teaspoons Vanilla Extract
  • 1 1/4 cups Whipping Cream
4 Quarts
  • 2 cups Milk
  • 5 cups Orange Juice
  • 1 cup Sugar
  • 6 Tangerines, juiced
  • 1/2 teaspoon Salt
  • 2 cups Half and Half
  • 1 tablespoon Vanilla Extract
  • 3 1/2 cups Whipping Cream
6 Quarts
  • 3 cups Milk
  • 7 1/2 cups Orange Juice
  • 1 1/2 cups Sugar
  • 9 Tangerines, juiced
  • 3/4 teaspoon Salt
  • 3 cups Half and Half
  • 2 tablespoons Vanilla Extract
  • 5 3/4 cups Whipping Cream
DIRECTIONS Directions
  • Scald milk until bubbles form around edge.
  • Remove from heat.
  • Add sugar and salt.
  • Stir until dissolved.
  • Stir in orange juice, half and half, vanilla and whipping cream.
  • Then, cut in half the tangerines and squeeze the juice into the mixture.
  • You can also take a spoon and spoon some pulp from the tangerine into the mixture; be sure to avoid any seeds.
  • Cover and refrigerate 30 minutes.
  • Freeze as directed in your White Mountain® Ice Cream Maker manual.
Blissful Blueberry
Ingredients & Serving Sizes
2 QUARTS
  • 2 cups Milk
  • 2 pints Blueberries
  • 1 cup Sugar
  • A Dash of Salt
  • 1 cup Half and Half
  • 1 1/2 teaspoons Vanilla Extract
  • 1 cup Whipping Cream
4 QUARTS
  • 3 cups Milk
  • 4 pints Blueberries
  • 1 3/4 cups Sugar
  • 1/2 teaspoon Salt
  • 2 cups Half and Half
  • 1 tablespoon Vanilla Extract
  • 3 cups Whipping Cream
6 QUARTS
  • 4 cups Milk
  • 6 pints Blueberries
  • 2 3/4 cups Sugar
  • 3/4 teaspoon Salt
  • 3 cups Half and Half
  • 2 tablespoon Vanilla Extract
  • 3 cups Whipping Cream
DIRECTIONS Directions
  • Scald milk until bubbles form around edge.
  • Remove from heat.
  • Add sugar and salt.
  • Stir until dissolved.
  • Stir in half and half, vanilla and whipping cream.
  • Then add the blueberries and stir gently.
  • NOTE: For a more robust blueberry flavor, take 1/2 of the blueberries and place in a food processor and puree. Add this to the mixture along with the whole blueberries.
  • Cover and refrigerate 30 minutes.
  • Freeze as directed in your White Mountain® Ice Cream Maker manual.
Fluffy Marshmallow
Ingredients & Serving Sizes
2 Quarts
  • 2 tablespoons Vanilla
  • 2 cups Milk
  • 40 large Marshmallows
  • 1 pint Whipping Cream
4 Quarts
  • 4 tablespoons Vanilla
  • 4 cups Milk
  • 80 large Marshmallows
  • 2 pints Whipping Cream
6 Quarts
  • 6 tablespoons Vanilla
  • 6 cups Milk
  • 120 large Marshmallows
  • 3 pints Whipping Cream
DIRECTIONS Directions
  • Place the large marshmallows and milk in a heatproof bowl and microwave until the large marshmallows are melted.
  • Remove from heat, add vanilla and let cool.
  • When mixture is thoroughly cooled and beginning to thicken, fold in whipped cream until thick but not stiff.
  • Freeze as directed in your White Mountain® Ice Cream Maker manual.
Rich Chocolate
Ingredients & Serving Sizes
2 QUARTS
  • 1 1/3 cups Sugar
  • 1 tablespoon Cornstarch
  • 1/4 teaspoon Salt
  • 3 cups Milk
  • 2 Eggs, beaten
  • 3 ounces Semisweet Chocolate, melted
  • 2/3 cups Half and Half
  • 1 cup Whipping Cream
  • 1 teaspoon Vanilla Extract
4 QUARTS
  • 2 2/3 cups Sugar
  • 2 tablespoon Cornstarch
  • 1/2 teaspoon Salt
  • 6 cups Milk
  • 4 Eggs, beaten
  • 6 ounces Semisweet Chocolate, melted
  • 2 cups Half and Half
  • 2 cup Whipping Cream
  • 2 teaspoon Vanilla Extract
6 QUARTS
  • 4 cups Sugar
  • 3 tablespoon Cornstarch
  • 3/4 teaspoon Salt
  • 9 cups Milk
  • 6 Eggs, beaten
  • 9 ounces Semisweet Chocolate, melted
  • 3 cups Half and Half
  • 3 cup Whipping Cream
  • 1 tablespoon Vanilla Extract
DIRECTIONS Directions
  • Combine sugar, cornstarch and salt in a saucepan.
  • Gradually stir in milk.
  • Cook over medium heat until mixture begins to simmer, stirring constantly.
  • Place beaten eggs into a separate large pan.
  • Gradually stir about 1 cup of the hot mixture at a time into the beaten eggs.
  • Add the remaining hot mixture, stirring constantly.
  • Cook and stir over low heat and until slightly thickened (about 2 minutes).
  • Stir in melted chocolate.
  • Beat with a whisk until mixture is smooth.
  • Stir in half and half, whipping cream and vanilla.
  • Cover and refrigerate 2 hours.
  • Freeze as directed in your White Mountain® Ice Cream Maker manual.
Candy Supreme
Ingredients & Serving Sizes
2 QUARTS
  • 2 cups Milk
  • 1 cup Sugar
  • A Dash of Salt
  • 1 cup Half and Half
  • 1 1/2 teaspoons Vanilla Extrac
  • 1 cup Whipping Cream
  • 1/2 cup Candy of your choice
4 QUARTS
  • 3 cups Milk
  • 1 3/4 cups Sugar
  • 1/2 teaspoon Salt
  • 2 cups Half and Half
  • 1 teaspoon Vanilla Extract
  • 3 cups Whipping Cream
  • 1 cup Candy of your choice
6 QUARTS
  • 4 cups Milk
  • 2 3/4 cups Sugar
  • 3/4 teaspoon Salt
  • 3 cups Half and Half
  • 2 tablespoons Vanilla Extract
  • 5 cups Whipping Cream
  • 2 cups Candy of your choice
DIRECTIONS Directions
  • Scald milk until bubbles form around edge.
  • Remove from heat.
  • Add sugar and salt.
  • Stir until dissolved.
  • Stir in half and half, vanilla and whipping cream.
  • Cover and refrigerate 20 minutes.
  • Add in candy and mix
  • Cover and refrigerate 10 minutes.
  • Freeze as directed in your White Mountain® Ice Cream Maker manual.
Classic Vanilla
Ingredients & Serving Sizes
2 Quarts
  • 2 cups Milk
  • 1 cup Sugar
  • A Dash of Salt
  • 1 cup Half and Half
  • 1 1/2 teaspoons Vanilla Extract
  • 1 cup Whipping Cream
4 Quarts
  • 3 cups Milk
  • 1 3/4 cups Sugar
  • 1/2 teaspoon Salt
  • 2 cups Half and Half
  • 1 tablespoon Vanilla Extract
  • 3 cups Whipping Cream
6 Quarts
  • 4 cups Milk
  • 2 3/4 cups Sugar
  • 3/4 teaspoon Salt
  • 3 cups Half and Half
  • 2 tablespoons Vanilla Extract
  • 5 cups Whipping Cream
DIRECTIONS Directions
  • Scald milk until bubbles form around edge.
  • Remove from heat.
  • Add sugar and salt.
  • Stir until dissolved.
  • Stir in half and half, vanilla and whipping cream.
  • Cover and refrigerate 30 minutes.
  • Freeze as directed in your White Mountain® Ice Cream Maker manual.
Crunchy Granola
Ingredients & Serving Sizes
2 Quarts
  • 2 cups Milk
  • 1 cup Sugar
  • A Dash of Salt
  • 1 cup Half and Half
  • 1 1/2 teaspoons Vanilla Extract
  • 1 cup Whipping Cream
  • 1/2 cup Granola of your choice
4 Quarts
  • 3 cups Milk
  • 1 3/4 cups Sugar
  • 1/2 teaspoon Salt
  • 2 cups Half and Half
  • 1 tablespoon Vanilla Extract
  • 3 cups Whipping Cream
  • 1 cup Granola of your choice
6 Quarts
  • 4 cups Milk
  • 2 3/4 cups Sugar
  • 3/4 teaspoon Salt
  • 3 cups Half and Half
  • 2 tablespoons Vanilla Extract
  • 5 cups Whipping Cream
  • 2 cups Granola of your choice
DIRECTIONS Directions
  • Scald milk until bubbles form around edge.
  • Remove from heat.
  • Add sugar and salt.
  • Stir until dissolved.
  • Stir in half and half, vanilla and whipping cream.
  • Cover and refrigerate 20 minutes.
  • Add in granola and mix.
  • Cover and refrigerate 10 more minutes.
  • Freeze as directed in your White Mountain® Ice Cream Maker manual.
Strawberry
Ingredients & Serving Sizes
2 Quarts
  • 2 cups Milk
  • 1 cup Sugar
  • A Dash of Salt
  • 1 cup Half and Half
  • 1 1/2 teaspoons Vanilla Extract
  • 1 cup Whipping Cream
  • 1 1/2 cups Strawberries, puréed
4 Quarts
  • 3 cups Milk
  • 1 3/4 cups Sugar
  • 1/2 teaspoon Salt
  • 2 cups Half and Half
  • 1 tablespoon Vanilla Extract
  • 3 cups Whipping Cream
  • 4 cups Strawberries, puréed
6 Quarts
  • 4 cups Milk
  • 2 3/4 cups Sugar
  • 3/4 teaspoon Salt
  • 3 cups Half and Half
  • 2 tablespoons Vanilla Extract
  • 5 cups Whipping Cream
  • 6 cups Strawberries, puréed
DIRECTIONS Directions
  • Scald milk until bubbles form around edge.
  • Remove from heat.
  • Add sugar and salt.
  • Stir until dissolved.
  • Stir in half and half, vanilla and whipping cream.
  • Stir in fruit.
  • Cover and refrigerate 30 minutes.
  • Freeze as directed in your White Mountain® Ice Cream Maker manual.
Perfect Pistachio
Ingredients & Serving Sizes
2 Quarts
  • 2 1/2 cups Milk
  • 12 ounces Pistachios (in shell)
  • 1 cup Sugar
  • 1 teaspoon Almond Extract
  • 2 Eggs
  • 1 cup Half and Half
  • 1 1/2 teaspoons Vanilla Extract
  • 1 cup Whipping Cream
4 Quarts
  • 3 3/4 cups Milk
  • 16 ounces Pistachios (in shell)
  • 1 3/4 cups Sugar
  • 2 teaspoons Almond Extract
  • 3 Eggs
  • 2 cups Half and Half
  • 1 tablespoon Vanilla Extract
  • 3 cups Whipping Cream
6 Quarts
  • 5 cups Milk
  • 20 ounces Pistachios (in shell)
  • 2 3/4 cups Sugar
  • 3 teaspoons Almond Extract
  • 4 Eggs
  • 3 cups Half and Half
  • 2 tablespoons Vanilla Extract
  • 5 cups Whipping Cream
DIRECTIONS Directions
  • Boil 6 to 8 cups of water.
  • Shell pistachios (a few whole nuts can be kept aside to top the ice cream), place in heatproof bowl and carefully cover with boiling water.
  • Let stand for 5 minutes.
  • Carefully remove nuts in small batches and remove the hulls from the nuts.
  • Place raw nuts into a food processor or blender with eggs, 1/2 cup sugar and 1/2 cup milk (2 quarts), 3/4 cup sugar and 3/4 cup milk (4 quarts) or 1 cup sugar and 1 cup milk (6 quarts).
  • Puree or blend until mixture is smooth.
  • Scald remaining milk until bubbles form around edge.
  • Reduce heat.
  • Add remaining sugar.
  • Stir until dissolved.
  • Stir in half and half, vanilla, whipping cream and almond extract.
  • Add nut mixture and continue to stir over low heat for 3 to 5 minutes.
  • Remove from heat.
  • Cover and refrigerate 30 minutes.
  • Freeze as directed in your White Mountain® Ice Cream Maker manual.