Bedienungsanleitung Rival FRRVGL015 (Seite 7 von 16) (Englisch)

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RECIPES

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RECIPES

EASY CHOCOLATE ICE CREAM

1 Quart: 1.5 Quart:

⁄3 cups chocolate milk 2 cups chocolate milk

¼ cup sweetened, condensed milk

⁄3 cup sweetened, condensed milk

⁄3 cup whipped dessert topping

⁄2 cup whipped dessert topping

Combine all ingredients. Pour into canister and freeze as directed on pages E4–7.

CHOCOLATE ICE CREAM

1 Quart: 1.5 Quart:

⁄2 cups whole milk 2¼ cups whole milk

⁄3 cup sugar 1 cup sugar

Dash salt Dash salt

2 ounces semisweet chocolate squares, 3 ounces semisweet chocolate

finely chopped squares, finely chopped

1 egg, beaten 2 eggs, beaten

⁄2 cup half and half

⁄4 cup half and half

⁄3 cup whipping cream

⁄2 cup whipping cream

⁄2 teaspoon vanilla extract 1 teaspoon vanilla extract

Combine milk, sugar, salt and chocolate in a saucepan. Cook over medium heat, stirring

constantly, until chocolate is melted and mixture almost boils. Gradually stir about 1 cup

of the hot mixture into the beaten eggs. Add the eggs to remaining hot mixture. Cook

and stir over low heat until slightly thickened (2 minutes). Stir in half and half, whipping

cream and vanilla. Cover and refrigerate for 2 hours.

Pour into canister and freeze as directed on pages E4–7.

PRALINE ALMOND FUDGE ICE CREAM

1 Quart: 1.5 Quart:

⁄2 cup light brown sugar

⁄4 cup light brown sugar

dash salt

⁄8 teaspoon salt

⁄2 cups whole milk 2¼ cups whole milk

1 egg, beaten 2 eggs, beaten

⁄3 cup whipping cream 1 cup whipping cream

2 teaspoons pure vanilla extract 1 tablespoon pure vanilla extract

⁄2 cup slivered almonds

⁄4 cup slivered almonds

1 tablespoon butter 2 tablespoons butter

⁄3 cup chocolate fudge topping

⁄2 cup chocolate fudge topping

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.

Sauté almonds in butter over low heat about 5 minutes. Stir into ice cream mixture.

Pour into canister and freeze as directed on pages E4–7. During last 5 minutes of

freezing pour chocolate fudge topping through opening in top of lid to combine into the

ice cream.

STRAWBERRY SORBET

1 Quart: 1.5 Quart:

⁄3 cups fresh or frozen (thawed) strawberries, 4 cups fresh or frozen (thawed) strawberries,

pureed pureed

⁄3 cup sugar ½ cup sugar

⁄3 cup water 1 cup water

2 teaspoons lemon juice 1 tablespoon 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 E4–7.

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