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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
/4cups whole milk 2 cups whole milk
2 eggs, beaten 3 eggs, beaten
3
/4cupwhipping cream 1
1
/4 cups whippingcream
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 for
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.
CANADIAN RECIPES