Rival GC9155-CN manual Recipes, Waste Disposal

GC9155CN06EFM1.qxd 2/16/06 09:07 Page 8

HELPFUL HINTS (CONT.)

•Possible reasons for mixture not freezing:

-The Freezer Bowl assembly was not cold enough.

-The mixture was too warm.

-The proportion of ingredients was incorrect.

•To prevent freezer burn, do not store the prepared ice cream in the Freezer Bowl assembly for more than 30 minutes.

AUTO SAFETY SHUTOFF:

The Ice Cream Maker is equipped with an auto safety shutoff. Should the motor become overheated it will turn off. In order to restart the Ice Cream Maker, follow the steps below:

1.Unplug the Ice Cream Maker.

2.Wait at least 20 minutes for the motor to cool.

3.Plug in and operate normally.

WASTE DISPOSAL

The liquid in the Freezer Bowl and Freezer Ring contains no toxic materials. Dispose as normal household waste.

RECIPES

HINT FOR LOWER-FAT RECIPES

For lower fat content, substitute 1% milk for whole milk, whole milk for half and half; and evaporated skim milk for whipping cream. Higher fat dairy products – such as whipping cream – create a smooth, rich and creamy dessert. Lower fat dairy products create a lighter dessert with a slightly different texture.

RECIPES

BUTTERED ALMOND FUDGE ICE CREAM

Scrumptious creamy ice cream swirled with buttered almonds and chocolate fudge topping.

2 cups 10% cream		1 tbsp pure vanilla extract
4 egg yolks		2 tbsp butter
3	/ cup light brown sugar	2	/ cup slivered almonds
	4		3
1 cup 35% whipping cream		1	/ cup chocolate fudge topping
			2

In saucepan, heat 10% cream over medium heat, stirring occasionally, just until bubbles form around edge. In bowl, whisk egg yolks and sugar until well blended. Gradually whisk in about 1 cup of hot cream into beaten egg yolks. Return egg mixture into pan; cook over medium-low heat, stirring constantly, until thick enough to coat back of wooden spoon, about 8-10 minutes.

Immediately strain through sieve into large bowl; stir in 35% whipping cream and vanilla. Cover and refrigerate for at least 3 hours or overnight.

In small skillet, melt butter over medium heat; sauté almonds until golden brown, about 3 minutes; cool to room temperature.

Whisk cooled almonds into ice cream mixture. Pour mixture into ice cream canister and follow manufacturer’s instructions as directed on pages 4-5. After 35 minutes of freezing, gradually pour chocolate fudge topping through the mixing feeder, stop machine when all the topping has been added.

Makes about 6 cups

OLD FASHIONED VANILLA ICE CREAM

This is delectable old fashioned vanilla ice cream at its classic best-very soft, rich and creamy.

2 cups 18% table cream		Dash salt
6 egg yolks		1 cup whipping cream
2	/ cups sugar	1 tbsp pure vanilla extract
	3

In saucepan, heat 18% cream over medium heat, stirring occasionally, just until bubbles form around the edge. In bowl, whisk egg yolks, sugar and salt until well blended. Gradually whisk about 1 cup of hot cream into beaten egg yolks. Return egg mixture into pan; cook over medium-low heat, stirring constantly, until thick enough to coat back of wooden spoon, about 6 -8 minutes.

Immediately strain through fine sieve into large bowl; cover and refrigerate until well chilled, at least 3 hours or overnight.

Whisk in whipping cream and vanilla. Pour mixture into ice cream canister and follow manufacturer’s instructions as directed on pages 4-5.

Variations: same as in recipe on page 13

Makes 4 cups

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