CANADIAN RECIPES
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 | |
11/4 cups whole milk | 2 cups whole milk | ||
2 eggs, beaten | 3 eggs, beaten | ||
3/4 | cup whippingcream | 11/4 cups 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 for 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
