Rival GC9155-CN - Manuel (Page 6)

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EASY CHOCOLATE ICE CREAM
Kids of all ages will enjoy this frosty chocolate milk ice cream and so quick and easy to
prepare.
2 cups chocolate milk 1 /
3
cup sweetened, condensed milk
1 /
2
cup thawed, frozen nondairy whipped topping
In bowl whisk all ingredients. (Note: the mixture will have some flecks of whipped topping)
Pour mixture into ice cream canister and follow manufacturer’s instructions as directed
on pages 4-5.
Makes about 3
1 /
2
cups
EASY VANILLA ICE CREAM
A simple pure vanilla ice cream, certainly to satisfy everyone. Quick and tasty and requires
no cooking.
1 1 /
2
cups whole milk 1 cup 18% table cream
3 /
4
cup granulated sugar 1 tsp pure vanilla extract
Dash salt
In bowl, whisk milk, sugar and salt, until sugar dissolves. Whisk in table cream and
vanilla.
Pour mixture into ice cream canister and follow manufacturer’s instructions as directed
on pages 4-5.
Makes 2
1 /
2
cups
ULTIMATE DARK CHOCOLATE ICE CREAM
Enjoy this decadent, soft, creamy intense chocolate flavoured ice cream. For an elegant
presentation serve in stemmed glasses, sprinkled with fresh raspberries.
2 cups whole milk 1 cup whipping cream
4 egg yolks 1 tsp pure vanilla extract
2 /
3
cups granulated sugar Dash salt
6 oz. bittersweet or semisweet chocolate,melted
In saucepan, heat milk over medium heat, stirring occasionally, just until and bubbles
form around the edge. In bowl, beat egg yolks and sugar until well blended. Gradually
whisk about 1 cup of hot milk into beaten egg yolks. Return egg mixture into pan;
RECIPES
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CINNAMON WALNUT ICE CREAM
The combination of cinnamon and walnuts is a winning combination in ice cream. Quick
and easy with yummy results!
1 1 /
2
cups 18% table cream 1 /
2
cup 35% whipping cream
1 cup 10% half and half 1 1 /
4
tsp pure vanilla extract
1 cup toasted chopped walnuts 1 /
2
tsp cinnamon
3 /
4
cup granulated sugar Dash salt
In large bowl, whisk all ingredients.
Pour mixture into ice cream canister and follow manufacturer’s instructions as directed
on pages 4-5.
Makes 4 cups
STRAWBERRY BURST SORBET
Enjoy summer all year around by making this refreshing, smooth sorbet using thawed
frozen strawberries.
1 cup water 4 cups strawberries (fresh or thawed)
1 /
2
cup granulated sugar 1 tbsp. lemon juice
In saucepan, bring water and sugar to boil, stirring to dissolve sugar. Refrigerate to
cool completely, about 2 hours.
In blender or food processor puree strawberries and lemon juice. Combine puree with
sugar water.
Pour mixture into ice cream canister and follow manufacturer’s instructions as directed
on pages 4-5.
Makes about 4 cups
Tip: A 600 g pkg of frozen strawberries, thawed, works perfect in this recipe.
RECIPES
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