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BUTTERED ALMOND FUDGE ICE CREAM
Scrumptious creamy ice cream swirled with buttered almonds and chocolate fudge topping.
2 cups 10% cream 1 tbsp pure vanilla extract
4 egg yolks 2 tbsp butter
3
/
4
cup light brown sugar
2
/
3
cup slivered almonds
1 cup 35% whipping cream
1
/
2
cup chocolate fudge topping
In saucepan, heat 10% cream over medium heat, stirring occasionally, just until
bubbles form around edge. In bowl, whisk egg yolks and sugar until well blended.
Gradually whisk in about 1 cup of hot cream into beaten egg yolks. Return egg
mixture into pan; cook over medium-low heat, stirring constantly, until thick enough
to coat back of wooden spoon, about 8-10 minutes.
Immediately strain through sieve into large bowl; stir in 35% whipping cream and
vanilla. Cover and refrigerate for at least 3 hours or overnight.
In small skillet, melt butter over medium heat; sauté almonds until golden brown,
about 3 minutes; cool to room temperature.
Whisk cooled almonds into ice cream mixture. Pour mixture into ice cream canister
and follow manufacturer’s instructions as directed on pages 4-5. After 35 minutes of
freezing, gradually pour chocolate fudge topping through the mixing feeder, stop
machine when all the topping has been added.
Makes about 6 cups
OLD FASHIONED VANILLA ICE CREAM
This is delectable old fashioned vanilla ice cream at its classic best-very soft, rich and creamy.
2 cups 18% table cream Dash salt
6 egg yolks 1 cup whipping cream
2
/
3
cups sugar 1 tbsp pure vanilla extract
In saucepan, heat 18% cream over medium heat, stirring occasionally, just until
bubbles form around the edge. In bowl, whisk egg yolks, sugar and salt until well
blended. Gradually whisk about 1 cup of hot cream into beaten egg yolks. Return egg
mixture into pan; cook over medium-low heat, stirring constantly, until thick enough
to coat back of wooden spoon, about 6 -8 minutes.
Immediately strain through fine sieve into large bowl; cover and refrigerate until well
chilled, at least 3 hours or overnight.
Whisk in whipping cream and vanilla. Pour mixture into ice cream canister and follow
manufacturer’s instructions as directed on pages 4-5.
Variations: same as in recipe on page 13
Makes 4 cups
RECIPES
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WASTE DISPOSAL
The liquid in the Freezer Bowl and Freezer Ring contains no toxic
materials. Dispose as normal household waste.
HELPFUL HINTS (CONT.)
• Possible reasons for mixture not freezing:
- The Freezer Bowl assembly was not cold enough.
- The mixture was too warm.
- The proportion of ingredients was incorrect.
• To prevent freezer burn, do not store the prepared ice cream in the
Freezer Bowl assembly for more than 30 minutes.
AUTO SAFETY SHUTOFF:
The Ice Cream Maker is equipped with an auto safety shutoff. Should the
motor become overheated it will turn off. In order to restart the Ice
Cream Maker, follow the steps below:
1. Unplug the Ice Cream Maker.
2. Wait at least 20 minutes for the motor to cool.
3. Plug in and operate normally.
HINT FOR LOWER-FAT RECIPES
For lower fat content, substitute 1% milk for whole milk, whole milk
for half and half; and evaporated skim milk for whipping cream.
Higher fat dairy products – such as whipping cream – create a
smooth, rich and creamy dessert. Lower fat dairy products create a
lighter dessert with a slightly different texture.
RECIPES
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