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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
/2cuplightbrown sugar
3
/4cuplightbrown sugar
dashsalt
1
/8teaspoonsalt
1
1
/2cups whole milk 2
1
/4cups whole milk
1 egg, beaten 2 eggs, beaten
2
/3cupwhipping cream 1 cupwhippingcream
2 teaspoons purevanillaextract 1 tablespoonpure vanilla extract
1
/2cupslivered almonds
3
/4cupslivered almonds
1 tablespoonbutter 2 tablespoonsbutter
1
/3cupchocolatefudgetopping
1
/2cupchocolatefudgetopping
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
/3cups fresh or frozen(thawed) strawberries, 4 cups fresh or frozen (thawed)strawberries,
pureed pureed
1
/3cupsugar
1
/2cupsugar
2
/3cupwater 1 cupwater
2 teaspoons lemon juice 1 tablespoonlemonjuice
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