Chocolate Ice Cream; Cinnamon Walnut Ice Cream; Double Almond Chocolate Ice Cream; Strawberry Sorbet - GE 681131067652 Owner's Manual

Chocolate Ice Cream

2 1 ⁄ cup whole milk
4
1 cup sugar
dash salt
3 ounces semisweet chocolate squares,
finely chopped
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.

Cinnamon Walnut Ice Cream

1 ⁄ cups whole milk
1
2
1 cup half and half
⁄ cup whipping cream
1
2
3 ⁄ cup sugar
4
Thoroughly combine all ingredients. Pour into canister and freeze as directed.

Double Almond Chocolate Ice Cream

1 ⁄ cup whole milk
1
2
⁄ cup sugar
3
4
dash salt
2 ounces semisweet chocolate square,
finely chopped
Combine milk, sugar, salt and chocolate in saucepan. Cook over medium heat,
stirring constantly, until chocolate is melted and mixture almost boils. Gradually
stir 1 cup of the hot mixture into the beaten egg. Pour eggs into the remaining
hot mixture and continue cooking over low heat until slightly thickened (2–3
minutes). Remove from heat.
Stir in whipping cream, vanilla, almond extract and chopped almonds. Cover and
refrigerate 2 hours.
Pour into canister and freeze as directed.

Strawberry Sorbet

4 cups fresh or frozen (thawed) strawberries, pureed
1 ⁄ cup sugar
2
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.
2 eggs, beaten
3 ⁄ cup half and half
4
1 ⁄ cup whipping cream
2
1 teaspoon vanilla extract
1 cup chopped walnuts
1 ⁄ teaspoons vanilla extract
1
4
⁄ teaspoon cinnamon
1
3
dash salt
2 eggs, beaten
1 ⁄ cup whipping cream
1
2
1 teaspoon vanilla extract
2 teaspoons almond extract
1 cup chopped almonds
1 cup water
1 tablespoon lemon juice
7