Rival GC8151 - Manual (Page 15)

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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 /
4
cups whole milk 2 cups whole milk
2 eggs, beaten 3 eggs, beaten
3 /
4
cup whipping cream 1 1 /
4
cups 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 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 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.
CANADIAN RECIPES