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CINNAMON WALNUT ICE CREAM
Model GC8101(1 Quart Capacity) Model GC8151 (1
1
/2 Quart Capacity)
1 cupwholemilk 1
1
/2cups whole milk
2
/3cuphalf andhalf 1cup halfand half
1
/3cupwhipping cream
1
/2cupwhipping cream
1
/2cupsugar
3
/4cupsugar
2
/3cupchoppedwalnuts 1cup chopped walnuts
3
/4teaspoons vanilla extract 1
1
/4teaspoons vanilla extract
1
/4teaspooncinnamon
1
/3teaspooncinnamon
Dashsalt 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 cupwholemilk 1
1
/2cupwholemilk
1
/2cupsugar
3
/4cupsugar
Dashsalt Dash salt
2 ouncessemisweetchocolate square, 2 ouncessemisweetchocolate square,
finely chopped finely chopped
1 egg, beaten 2 eggs, beaten
1 cupwhippingcream 1
1
/2cupwhipping cream
1
/2teaspoonvanillaextract 1 teaspoonvanillaextract
1
/2teaspoonalmond extract 2 teaspoons almondextract
1
/2cupchoppedalmonds 1 cupchoppedalmonds
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.
RECIPES