www.oster.com
www.oster.com
16
17
Praline Almond Fudge Ice Cream
2
1
/
4
cups light brown sugar
1
/
4
cup plus 2 tablespoons flour
1
/
2
teaspoon salt
5 cups milk
4 eggs, beaten
4 cups whipping cream
2 tablespoons vanilla extract
2 cups slivered almonds
3 tablespoons butter
1 cup chocolate fudge topping
Combine brown sugar, flour and salt in a saucepan. Gradually stir in
milk. Cook over medium heat about 15 minutes or until thickened,
stirring constantly. Gradually stir about 1 cup of the hot mixture into
the beaten eggs. Add to remaining hot mixture, stirring constantly.
Cook 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. Follow how to
use your Ice Cream Maker Steps. Swirl chocolate fudge topping
through ice cream after it has stopped churning. (Note: This is easier
to do as you transfer ice cream into another container.)
Spiced cider Sorbet
4 cups apple cider or apple juice
2 cups sugar
1 teaspoon whole cloves
4 whole cinnamon sticks
4 cups unsweetened applesauce
2 cups cranberry juice
1
/
4
cup lemon juice
Combine apple cider/juice, sugar, cloves and cinnamon sticks in
saucepan. Bring to a boil over medium heat , stirring occasionally.
Boil 5 minutes. Remove from heat. Remove cloves and cinnamon
sticks with a slotted spoon; discard. Stir in applesauce, cranberry and
lemon juices. Cover refrigerate 1 hour. Follow how to use your Ice
Cream Maker Steps.
Strawberry Sorbet
2 quarts fresh or frozen strawberries, thawed
1 cup sugar
2 cups water
2 tablespoons lemon juice
Puree strawberries and combine with sugar. Let stand 2 hours. Add
water and lemon juice. Cover; refrigerate 30 minutes. Follow how to
use your Ice Cream Maker Steps.
Vanilla Ice Milk
3 cups skim milk
1
1
/
2
cups sugar
1
/
4
teaspoon salt
9 cups whole milk
1
1
/
2
teaspoon vanilla extract
Thoroughly combine all ingredients. Cover and refrigerate 30
minutes. Follow how to use your Ice Cream Maker Steps. Stir after
freezing to blend any unfrozen skim milk into frozen mixture.
Chocolate Ice Milk
2
1
/
2
cups skim milk
8
1
/
2
cups whole milk
4 squares semisweet chocolate
2
2
/
3
cups sugar
1 teaspoon salt
2 teaspoons vanilla extract
Combine skim and whole milk in saucepan. Add semisweet
chocolate. Cook over medium heat until chocolate is melted, stirring
constantly. Remove from heat. Add sugar and salt. Stir until
dissolved. Stir in vanilla. Cover and refrigerate 2 hours. Follow how to
use your Ice Cream Maker Steps. Stir after freezing to blend any
unfrozen skim milk into frozen mixture.
FRSTIC-WDB_13EM1.indd 16-17
1/14/14 9:44 AM
