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IMPORTANT:
* The following recipes (pages 10-13) have been created using dairy
products produced in the UNITED STATES.
* Please see pages 14-17 for recipes that use dairy products produced
in CANADA.
EASY VANILLA 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
/3 cup half and half 1 cup half and half
1
/3 cup whipping cream
1
/2 cup whipping cream
1
/
2
teaspoon vanilla extract 1 teaspoon vanillaextract
Combine milk, sugar and salt. Stir with a wire whisk until sugar is dissolved.
Stir in half and half, whipping cream and vanilla.
Pour into canister and freeze as directed on pages 4–5.
OLD FASHIONED VANILLA ICE CREAM
Model GC8101(1 Quart Capacity) Model GC8151 (1
1
/2 Quart Capacity)
1
/2cupsugar
3
/4cupsugar
Dashsalt
1
/8teaspoonsalt
1 cupwholemilk 1
3
/4cupwholemilk
1 egg, beaten 2 eggs, beaten
1 cupwhippingcream 1
1
/2cupwhipping cream
2 teaspoons purevanillaextract 1 tablespoonpure vanilla extract
Combine sugar, salt and milk in saucepan. Cook over medium heat, stirring
occasionally until mixture almost boils. Reduce heat to low.
Gradually stir about
1
/
2
cup of hot milk into the beaten eggs. Add eggs to remaining
hot mixture. Cook over low heat, stirring constantly until slightly thickened, about 2–3
minutes. Remove from heat and refrigerate at least 2 hours.
Combine whipping cream, vanilla and chilled mixture, stirring with a wire whisk
to combine.
Pour into canister and freeze as directed on pages 4–5.
RECIPES