GE 681131067652 warranty Cinnamon Walnut Ice Cream, Double Almond Chocolate Ice Cream

Chocolate Ice Cream

21⁄4 cup whole milk	2 eggs, beaten
1 cup sugar	3⁄4	cup half and half
dash salt	1⁄2	cup whipping cream
3 ounces semisweet chocolate squares,	1 teaspoon vanilla extract
finely chopped

Combine milk, sugar, salt and chocolate in a saucepan. Cook over medium heat, stirring constantly, until chocolate is melted and mixture almost boils. Gradually stir about 1 cup of the hot mixture into the beaten eggs. Add the eggs to remaining hot mixture. Cook and stir over low heat until slightly thickened (2 minutes). Stir in half and half, whipping cream and vanilla. Cover and refrigerate for 2 hours. Pour into canister and freeze as directed.

Cinnamon Walnut Ice Cream

11⁄2 cups whole milk		1 cup chopped walnuts
1 cup half and half		11⁄4 teaspoons vanilla extract
1⁄2	cup whipping cream	1⁄3 teaspoon cinnamon
3⁄4	cup sugar	dash salt

Thoroughly combine all ingredients. Pour into canister and freeze as directed.

Double Almond Chocolate Ice Cream

11⁄2 cup whole milk	2 eggs, beaten
3⁄4 cup sugar	11⁄2 cup whipping cream
dash salt	1 teaspoon vanilla extract
2 ounces semisweet chocolate square,	2 teaspoons almond extract
finely chopped	1 cup chopped almonds

Combine milk, sugar, salt and chocolate in saucepan. Cook over medium heat, stirring constantly, until chocolate is melted and mixture almost boils. Gradually stir 1 cup of the hot mixture into the beaten egg. Pour eggs into the remaining hot mixture and continue cooking over low heat until slightly thickened (2–3 minutes). Remove from heat.

Stir in whipping cream, vanilla, almond extract and chopped almonds. Cover and refrigerate 2 hours.

Pour into canister and freeze as directed.

Strawberry Sorbet

4 cups fresh or frozen (thawed) strawberries, pureed 1 cup water

1⁄2 cup sugar 1 tablespoon lemon juice

Combine sugar and water in a small saucepan. Heat to boiling. Reduce heat and simmer until sugar dissolves. Remove from heat and cool completely

(1– 2 hours). Combine with pureed strawberries and lemon juice. Pour into canister and freeze as directed.

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