Rival GC8151 manual Canadian Recipes, Cinnamon Walnut Ice Cream, Double Almond Chocolate Ice Cream

CANADIAN RECIPES

CINNAMON WALNUT ICE CREAM

Model GC8101(1 Quart Capacity)		Model GC8151(11/2 Quart Capacity)
1 cup table cream		11/2 cups table cream
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 4–5.

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
2 eggs, beaten		3 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 (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 on pages 4–5.

-17-