Helpful Hints - Rival GC9101 Notice D'emploi

GC9101(428-1197)E&F visual.qxd

HELPFUL HINTS

Recipe Tips
• Prepare your recipe in a separate container.
• Do not exceed the quantities provided in the recipes.
• For best results, the mixture should be chilled until it reaches 32-
40°F. Depending on the recipe, we recommend chilling the recipe
for 2-5 hours in the refrigerator or 1/2 - 1 hour in the freezer. An
instant read thermometer is convenient to use when checking the
temperature.
• Some recipes require the mixture to be pre-cooked. For best
results, make the recipe at least one day ahead. This will allow the
mixture time to cool completely.
• When using eggs in a recipe, make sure they are properly cooked.
Heat until the mixture coats the back of a spoon, about 5-7
minutes.
• The ice cream mixture will stay fresh in the refrigerator for several
days. Be sure to shake well before pouring into the unit.
• The flavor of sorbet or sherbet will depend greatly on the ripeness
and sweetness of the fruit and/or juice. If fruit is too tart, add sugar;
if the fruit is very ripe, decrease or omit sugar. Freezing subdues
sweetness, so the recipe will not be quite as sweet when frozen.
Freezing Tips
• The freezing process will take anywhere from 20-30 minutes. The
time it takes depends greatly upon the ambient temperature, type
of recipe, chill time, and temperature of the mixture.
• Make sure the Gel Disc is placed in the upside down position when
freezing.
• Make sure the Gel Disc is completely dry before freezing. If a white
frost appears, remove it with a spatula.
• Make sure the unit is running and the Mixing Paddle is turning as
the mixture is being poured into the unit.
• Replace the Ingredient Scoop into the Lid while the unit is
operating.
• To store prepared ice cream, place it in an airtight container.
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RECIPES
NOTE: When using dairy products in Canada, please substitute Table
Cream when recipe calls for Light Cream.
BUTTER PECAN ICE CREAM
1 1/2 cups light cream
3/4 cup brown sugar, firmly packed
1 1/2 Tbsp. butter
Combine light cream, brown sugar and butter over medium heat in a saucepan.
Cook, stirring constantly, until sugar is dissolved and mixture is fully incorporated
and thickened slightly. Do not boil. Let cool. Add cream and vanilla and chill in
refrigerator approximately 2 hours or place in freezer for approximately 1 hour, until
mixture registers 32-40°F on a kitchen thermometer. Pour into canister and freeze as
directed. After churning approximately 25 minutes, add pecans.
QUICK VANILLA
2 cups heavy cream
1 cup light cream
Combine all ingredients. Stir until well blended. Chill mixture overnight in
refrigerator or place in freezer until mixture is 32-40°F, approximately 45 minutes.
Pour into canister and freeze as directed.
QUICK CHOCOLATE
1 cup heavy cream
1 cup light cream
1/2 cup sugar
Combine all ingredients. Stir until well blended. Chill mixture overnight in
refrigerator or place in freezer until mixture is 32-40°F, approximately 45 minutes.
Pour into canister and freeze as directed.
STRAWBERRY YOGURT
1 2 lb. container strawberry lowfat yogurt
3/4 cup sugar syrup (cooled), cooled
Place water and sugar in saucepan and heat on high just until sugar is completely
dissolved. Remove from heat. Combine yogurt and sugar syrup. Chill mixture
overnight in refrigerator or place in freezer until mixture is 32-40°F, approximately
45 minutes. Pour into canister and freeze as directed.
1 1/2 cups heavy cream
1 tsp. vanilla
1/2 cup pecans, chopped
3/4 cup sugar
1 tsp. vanilla
1/2 cup chocolate syrup
1 tsp. vanilla
Simple syrup
1 cup water
1 cup sugar
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