RECIPES
Variations: Add a varietyof ingredientsto the ice cream during the last 5 minutesof
freezing. Use 1/2 cup of any of the following: chocolate chips, crumbled chocolate sandwich cookies, M&M’s,crushedpeppermint candies,chocolate covered peanuts,etc.
Fruit: Add 1 cup of pureed fruit such as strawberries, bananas, peaches, blueberries,etc.
PRALINE ALMOND FUDGE ICE CREAM
Model GC8101(1 Quart Capacity) | Model GC8151(11/2 Quart Capacity) | ||
1/2 | cup light brown sugar | 3/4 | cup light brown sugar |
dash salt | 1/8 | teaspoonsalt | |
11/2 cups whole milk | 21/4 cups whole milk | ||
1 egg, beaten | 2 eggs, beaten | ||
2/3 | cup whippingcream | 1 cup whippingcream | |
2 teaspoonspure vanillaextract | 1 tablespoonpure vanillaextract | ||
1/2 | cup sliveredalmonds | 3/4 | cup sliveredalmonds |
1 tablespoonbutter | 2 tablespoonsbutter | ||
1/3 | cup chocolatefudge topping | 1/2 | cup chocolatefudge topping |
Combine brown sugar,salt and milk in a saucepan. Cook over medium heat until mixture starts to bubble around the edges. Gradually stir about 1 cup of hot milk into the beaten eggs. Add to remaining hot milk, stirring constantly. Continue cooking 1 minute. Remove from heat. Refrigerate 2 hours.
Combine whipping cream and vanilla in large bowl; add chilled mixture, stirring with a wire whisk to combine.
Sauté almonds in butter over low heat about 5 minutes. Stir into ice cream mixture. Pour into canister and freeze as directed on pages
STRAWBERRY SORBET
Model GC8101(1 Quart Capacity)
22/3 cups fresh or frozen(thawed)strawberries, pureed
1/3 cup sugar
2/3 cup water
2 teaspoonslemon juice
Model GC8151(11/2 Quart Capacity)
4cups fresh or frozen(thawed)strawberries, pureed
1/2 cup sugar
1 cup water
1 tablespoonlemon 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 on pages
