Oster 4-Quart Wooden Bucket Ice Cream Maker Instruction Manual - Page 9

Praline Almond Fudge Ice Cream 21/4 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. 16 www.oster.com FRSTIC-WDB_13EM1.indd 16-17 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 11/2 cups sugar 1/4 teaspoon salt 9 cups whole milk 11/2 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 21/2 cups skim milk 81/2 cups whole milk 4 squares semisweet chocolate 22/3 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. www.oster.com 17 1/14/14 9:44 AM