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For best results, please use the following recipes when using dairy
products produced in CANADA.
EASY VANILLA 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
1 cuptablecream 1 cuptablecream
1
/
2
teaspoon vanilla extract 1 teaspoonvanillaextract
Combine milk, sugar and salt. Stir with a wire whisk until sugar is dissolved.
Stir in table 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
/2cupwholemilk 1
1
/4cupwholemilk
2 eggs, beaten 3 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.
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.
CANADIAN RECIPES