Rival GC8151 - Manual (Page 17)

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CINNAMON WALNUT ICE CREAM
Model GC8101 (1 Quart Capacity) Model GC8151 (1 1 /
2
Quart Capacity)
1 cup table cream 1 1 /
2
cups table cream
2 /
3
cup half and half 1 cup half and half
1 /
3
cup whipping cream 1 /
2
cup whipping cream
1 /
2
cup sugar 3 /
4
cup sugar
2 /
3
cup chopped walnuts 1 cup chopped walnuts
3 /
4
teaspoons vanilla extract 1 1 /
4
teaspoons vanilla extract
1 /
4
teaspoon cinnamon 1 /
3
teaspoon cinnamon
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 (1 1 /
2
Quart Capacity)
1 cup whole milk 1 1 /
2
cup whole milk
1 /
2
cup sugar 3 /
4
cup sugar
Dash salt Dash salt
2 ounces semisweet chocolate square, 2 ounces semisweet chocolate square,
finely chopped finely chopped
2 eggs, beaten 3 eggs, beaten
1 cup whipping cream 1 1 /
2
cup whipping cream
1 /
2
teaspoon vanilla extract 1 teaspoon vanilla extract
1 /
2
teaspoon almond extract 2 teaspoons almond extract
1 /
2
cup chopped almonds 1 cup chopped almonds
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.
CANADIAN RECIPES