RECIPES
CINNAMON WALNUT ICE CREAM
Model GC8101(1 Quart Capacity) | Model GC8151(11/2 Quart Capacity) | ||
1 cup whole milk | 11/2 cups whole milk | ||
2/3 cup half and half | 1 cup half and half | ||
1/3 cup whippingcream | 1/2 | cup whippingcream | |
1/2 | cup sugar | 3/4 | cup sugar |
2/3 | cup choppedwalnuts | 1 cup choppedwalnuts | |
3/4 | teaspoonsvanillaextract | 11/4 teaspoonsvanillaextract | |
1/4 | teaspooncinnamon | 1/3 | teaspooncinnamon |
Dash salt | Dash salt |
Thoroughly combine all ingredients. Pour into canister and freeze as directed on pages
DOUBLE ALMOND CHOCOLATE ICE CREAM
Model GC8101(1 Quart Capacity) | Model GC8151(11/2 Quart Capacity) | |
1 cup whole milk | 11/2 cup whole milk | |
1/2 | cup sugar | 3/4 cup sugar |
Dash salt | Dash salt | |
2 ouncessemisweetchocolatesquare, | 2 ouncessemisweetchocolatesquare, | |
| finelychopped | finelychopped |
1 egg, beaten | 2 eggs, beaten | |
1 cup whippingcream | 11/2 cup whippingcream | |
1/2 | teaspoonvanillaextract | 1 teaspoonvanillaextract |
1/2 | teaspoonalmondextract | 2 teaspoonsalmondextract |
1/2 | cup choppedalmonds | 1 cup choppedalmonds |
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
Stir in whipping cream, vanilla, almond extract and chopped almonds. Cover and refrigerate 2 hours.
Pour into canister and freeze as directed on pages