Toastmaster ICM15 owner manual Mandarin Chocolate Sherbet, Orange Sherbet

Mandarin Chocolate Sherbet

4 cups vanilla flavored low-fat soymilk

6 ounce can frozen orange juice concentrate, thawed

1 cup sugar

6 tablespoons unsweetened cocoa powder

1 teaspoon vanilla

1/8 teaspoon salt

1 envelope unflavored gelatin

1.Plug the unit in and turn the chilling switch to the on position. Allow the unit to chill for 5 minutes. While cooling prepare mixture.

2.Add ingredients to a blender and blend until smooth and creamy.

3.At the end of the 5 minute chilling process, turn the Dashing Motor to the on position.

4.Slowly pour mixture through the opening in the Cover.

5.Allow to freeze for 40 minutes or until desired consistency. The Dasher my reverse direction or stop, indicating the sherbet is ready.

Yield: 6 cups

Orange Sherbet

3 ounce box orange gelatin*

3/4 cup sugar

1/8 teaspoon salt

1 cup boiling water

3 cups 1% or 2% milk

1 teaspoon vanilla extract

1.Dissolve gelatin, sugar and salt in the boiling water. Cool to room temperature in a large mixing bowl or pitcher with a pour spout. Do not chill in the refrigerator, as the gelatin will set up.

2.Plug the unit in and turn the chilling switch to the on position. Allow the unit to chill for 5 minutes.

3.Add milk to cooled gelatin mixture stirring constantly.

4.At the end of the 5 minute chilling process, turn the Dashing Motor to the on position.

5.Slowly pour the mixture through the opening in the Cover.

6.Allow to freeze for 50 minutes or until desired consistency. The Dasher may reverse direction or stop, indicating the sherbet is ready.

*Any flavor may be substituted for flavor variation, such as lime or raspberry

Yield: 6 cups

40 41