Recipes; Strawberry Sorbet - Rival GC8101 Owner's Manual

RECIPES

EASY VANILLA ICE CREAM
Model 8101 (1 Quart Capacity)
1 cup whole milk
1 / cup sugar
2
dash salt
2 / cup half and half
3
1 / cup whipping cream
3
1 / teaspoon vanilla extract
2
Combine milk, sugar and salt. Stir with a wire whisk until sugar is dissolved.
Stir in half and half, whipping cream and vanilla.
Pour into canister and freeze as directed on pages 4–5.
OLD FASHIONED VANILLA ICE CREAM
Model 8101 (1 Quart Capacity)
1 / cup sugar
2
dash salt
1 cup whole milk
1 egg, beaten
1 cup whipping cream
2 teaspoons pure 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 / cup of hot milk into the beaten eggs. Add eggs to remaining
2
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 / cup of any of the following: chocolate chips, crumbles chocolate
2
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.
Model 8151 (1 / Quart Capacity)
1
2
11/2 cup whole milk
3 / cup sugar
4
dash salt
1 cup half and half
1 / cup whipping cream
2
1 teaspoon vanilla extract
Model 8151 (1 1 / Quart Capacity)
2
3 / cup sugar
4
/ teaspoon salt
1
8
1 3 / cup whole milk
4
2 eggs, beaten
1 / cup whipping cream
1
2
1 tablespoon pure vanilla extract
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PRALINE ALMOND FUDGE ICE CREAM
Model 8101 (1 Quart Capacity)
1 / cup light brown sugar
2
dash salt
1 1 / 2 cups whole milk
1 egg, beaten
/ cup whipping cream
2
3
2 teaspoons pure vanilla extract
1 / cup slivered almonds
2
1 tablespoon butter
1 / cup chocolate fudge topping
3
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.
Saute 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 8101 (1 Quart Capacity)
2 2 / cups fresh or frozen (thawed) strawberries,
3
pureed
/ cup sugar
1
3
2 / cup water
3
2 teaspoons lemon juice
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.
Model 8151 (1 1 / Quart Capacity)
2
3 / cup light brown sugar
4
/ teaspoon salt
1
8
2 1 / cups whole milk
4
2 eggs, beaten
1 cup whipping cream
1 tablespoon pure vanilla extract
3 / cup slivered almonds
4
2 tablespoons butter
1 / cup chocolate fudge topping
2
Model 8151 (1 1 / Quart Capacity)
2
4 cups fresh or frozen (thawed) strawberries,
pureed
/ cup sugar
1
2
1 cup water
1 tablespoon lemon juice
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