Recipes, Praline almond fudge ice cream, Strawberry sorbet – Rival GC8151 User Manual
Page 11: Quart capacity), Cup light brown sugar, Cup light brown sugar dash salt, Teaspoon salt 1, Cups whole milk 2, Cups whole milk 1 egg, beaten 2 eggs, beaten, Cup slivered almonds
-11-
Variations: Add a variety of ingredients to the ice cream during the last 5 minutes of
freezing. Use
1
/
2
cup of any of the following: chocolate chips, crumbled chocolate
sandwich cookies, M&M’s, crushed peppermint 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 (1
1
/
2
Quart Capacity)
1
/
2
cup light brown sugar
3
/
4
cup light brown sugar
dash salt
1
/
8
teaspoon salt
1
1
/
2
cups whole milk
2
1
/
4
cups whole milk
1 egg, beaten
2 eggs, beaten
2
/
3
cup whipping cream
1 cup whipping cream
2 teaspoons pure vanilla extract
1 tablespoon pure vanilla extract
1
/
2
cup slivered almonds
3
/
4
cup slivered almonds
1 tablespoon butter
2 tablespoons butter
1
/
3
cup chocolate fudge topping
1
/
2
cup chocolate fudge 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 4–5. During last 5 minutes of
freezing pour chocolate fudge topping through opening in top of lid to combine into
the ice cream.
STRAWBERRY SORBET
Model GC8101 (1 Quart Capacity)
Model GC8151 (1
1
/
2
Quart Capacity)
2
2
/
3
cups fresh or frozen (thawed) strawberries,
4 cups fresh or frozen (thawed) strawberries,
pureed
pureed
1
/
3
cup sugar
1
/
2
cup sugar
2
/
3
cup water
1 cup water
2 teaspoons lemon juice
1 tablespoon lemon 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 4–5.
RECIPES