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ICE CREAM Recipes

USE WITH MODEL#GSI170

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 YIELD 8 SERVINGS
COOKING TIME 40 MINUTES Banana Cream
Pie Ice Cream
PREP TIME 15 MINUTES
TOTAL TIME 55 MINUTES

INGREDIENTS Directions
Place the freezer bowl in the freezer for 24 hours before
making ice cream.
1 CUP WHOLE MILK
2 CUPS HEAVY CREAM Pour the milk, heavy cream, sugar, vanilla and salt in a
¾ CUP SUGAR medium saucepan over medium heat, whisk together and
cook until the sugar dissolves and the mixture comes to a
2 TEASPOONS VANILLA
simmer. Whisk in the bananas and pour into a container to
¼ TEASPOON SALT chill in the refrigerator for at least 2 hours or overnight.
3 RIPE BANANAS, PEELED AND MASHED Once the base is thoroughly chilled, pour into the ice cream
10 VANILLA WAFERS, BROKEN INTO SMALL PIECES maker and churn for 40 minutes. Stir in the wafers and
freeze for at least 4-6 hours before serving.

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 YIELD 8 SERVINGS
COOKING TIME 40 MINUTES Black Fo�est
Choco�ate Cherry
PREP TIME 15 MINUTES
TOTAL TIME 55 MINUTES

INGREDIENTS
Ice Cream
8 OZ. SEMI-SWEET OR BITTERSWEET CHOCOLATE Directions
1 CUP WHOLE MILK Add the cherries to a pot set over low heat. Add the water
2 CUPS HEAVY CREAM and sugar and stir for about 10 minutes or until the cherries
have broken down. Allow to cool. Note that if cherries are
¾ CUP SUGAR
not in season, you can use frozen cherries or even canned
2 TEASPOONS VANILLA cherry pie filling that has been rinsed slightly.
¼ TEASPOON SALT
1 CUP COOKED CHERRIES Pour the milk, heavy cream, chocolate, sugar, vanilla and
salt in a medium saucepan over medium heat, whisk
together and cook until the sugar dissolves and the mixture
Fo� �he cherries:
comes to a simmer. Pour into a container to chill in the
1 CUP CHERRIES, PITTED refrigerator for at least 2 hours or overnight. Once the base
1 TABLESPOON SUGAR is thoroughly chilled, pour into the ice cream maker and
1 TABLESPOON WATER churn for 40 minutes and then stir in the cherries. Scoop
into an ice cream container and freeze for at least 4-6 hours
before serving.

Copyright © 2016 Gourmia. All Rights Reserved. Ice Cream Maker 3

 YIELD 8 SERVINGS
COOKING TIME 40 MINUTES Blue�erry
Cheesecake
PREP TIME 15 MINUTES
TOTAL TIME 55 MINUTES

INGREDIENTS
Ice Cream
1 CUP WHOLE MILK Directions
1 CUP HEAVY CREAM Add the blueberries, lemon zest, water and sugar to a pot
8 OZ. CREAM CHEESE, SOFTENED over low heat. Cook, stirring often, for about 10 minutes or
until the blueberries soften and break down. Cool
¾ CUP SUGAR
completely. Pour the milk, heavy cream, sugar, vanilla and
2 TEASPOONS VANILLA salt in a medium saucepan over medium heat, whisk
¼ TEASPOON SALT together and cook until the sugar dissolves and the mixture
comes to a simmer. Place the cream cheese in a medium
Fo� �he b�ue�erry compote: bowl and pour the hot liquid over the cream cheese. Whisk
until the cream cheese is melted and thoroughly mixed into
½ CUP BLUEBERRIES
the ice cream base. Pour into a container to chill in the
ZEST OF 1 LEMON refrigerator for at least 2 hours or overnight.
1 TABLESPOON WATER
1 TABLESPOON SUGAR Once the base is thoroughly chilled, pour into the ice cream
maker and churn for 40 minutes and then add in the
blueberry compote. Swirl the compote around with a butter
knife and then scoop into an ice cream container and freeze
for at least 4-6 hours before serving.

Copyright © 2016 Gourmia. All Rights Reserved. Ice Cream Maker 4

 YIELD 8 SERVINGS
COOKING TIME 40 MINUTES Coo�ies ‘n Cream
Ice Cream
PREP TIME 15 MINUTES
TOTAL TIME 55 MINUTES

INGREDIENTS Directions
Add the milk, cream, sugar and salt to a pot set over low
heat. Stir until the sugar has dissolved. Add the egg yolks
1 CUP WHOLE MILK
and vanilla to a bowl and whisk together. Ladle about a
2 CUPS HEAVY CREAM quarter cup of the warm liquid into the egg mixture and
¾ CUP SUGAR whisk to combine. This will raise the temperature of the
¼ TEASPOON SALT eggs and keep them from scrambling. Add the egg mixture
into the pot and cook, stirring continuously, until the
1 TABLESPOON VANILLA BEAN PASTE
mixture reaches about 170˚ and coats the back of a spoon.
6 EGG YOLKS Strain the mixture into a container with a tight fitting lid,
10 OREO COOKIES (OR OTHER CHOCOLATE COOKIES), allow to cool, and refrigerate for at least 4 hours or
BROKEN INTO SMALL PIECES overnight.

Pour into the ice cream maker and churn for 40 minutes.
Fold in the cookies and freeze for at least 4 hours before
serving.

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 YIELD 8 SERVINGS
COOKING TIME 40 MINUTES Honey Vanilla
Ice Cream
PREP TIME 15 MINUTES
TOTAL TIME 55 MINUTES

INGREDIENTS Directions
Pour the milk, heavy cream, sugar, honey vanilla and salt in
a medium saucepan over medium heat, whisk together and
1 CUP WHOLE MILK
cook until the sugar dissolves and the mixture comes to a
2 CUPS HEAVY CREAM simmer. Pour into a container to chill in the refrigerator for
¼ CUP SUGAR at least 2 hours or overnight.
½ CUP HONEY
Once the base is thoroughly chilled, pour into the ice cream
1 TABLESPOON VANILLA
maker and churn for 40 minutes. Scoop into an ice cream
¼ TEASPOON SALT container and freeze for at least 4-6 hours before serving.

Copyright © 2016 Gourmia. All Rights Reserved. Ice Cream Maker 6

 YIELD 8 SERVINGS
COOKING TIME 40 MINUTES Dairy Free
Mango So��et
PREP TIME 15 MINUTES
TOTAL TIME 55 MINUTES

INGREDIENTS Directions
Add the mangoes, water, lime juice, salt and sugar to a
blender and puree until smooth. Pour into the ice cream
2 WHOLE MANGOES
(OR ABOUT 10 OZ. FROZEN MANGO CHUNKS) maker and churn for 40 minutes. Freeze for at least 4 hours
before serving.
1 ½ CUPS WATER
2 TABLESPOONS LIME JUICE
¼ TEASPOON SALT
4 – 6 TABLESPOONS SUGAR
(DEPENDING ON HOW SWEET YOUR MANGO IS)

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 YIELD 8 SERVINGS
COOKING TIME 40 MINUTES Mint Choco�ate
Chip Ice Cream
PREP TIME 15 MINUTES
TOTAL TIME 55 MINUTES

INGREDIENTS Directions
Add the cream, milk, sugar, vanilla and salt to a pot over
medium low heat. Stir until the sugar has dissolved.
2 CUPS HEAVY CREAM Remove from the heat and add the mint. Allow to cool
1 CUP WHOLE MILK slightly, pour into a container with a tight fitting lid (include
¾ CUP SUGAR the mint) and refrigerate overnight. Strain out the mint,
(add the food coloring here, if using), pour into the ice
1 TEASPOON VANILLA
cream maker and churn for 40 minutes. Stir in the choco-
¼ TEASPOON SALT late chips and freeze for at least 4 hours before serving.
LARGE HANDFUL OF FRESH MINT
1 CUP SEMI-SWEET CHOCOLATE CHIPS
GREEN FOOD COLOR (OPTIONAL)

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 YIELD 8 SERVINGS
COOKING TIME 40 MINUTES Peanut Butter
Ice Cream
PREP TIME 15 MINUTES
TOTAL TIME 55 MINUTES

INGREDIENTS Directions
Pour the milk, heavy cream, peanut butter, sugar, vanilla
and salt in a medium saucepan over medium heat, whisk
2 CUPS HEAVY CREAM
together and cook until the sugar dissolves and the mixture
1 CUP WHOLE MILK comes to a simmer. Pour into a container to chill in the
¾ CUP SUGAR refrigerator for at least 2 hours or overnight.
1 TEASPOON VANILLA
Once the base is thoroughly chilled, pour into the ice cream
¼ TEASPOON SALT
maker and churn for 40 minutes. Scoop into an ice cream
¾ CUP PEANUT BUTTER container and freeze for at least 4-6 hours before serving.

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 YIELD 8 SERVINGS
COOKING TIME 40 MINUTES Sal�ed Caramel
Ice Cream
PREP TIME 15 MINUTES
TOTAL TIME 55 MINUTES

INGREDIENTS Directions
To make the caramel, add the sugar to a pot on very low h
eat and stir continuously until it melts. Be very careful not
1 CUP WHOLE MILK
to burn it. Add the heavy cream (note that the mixture will
1 ¼ CUPS HEAVY CREAM bubble up). Stir in the butter and salt and continue stirring
2 TEASPOONS VANILLA until all lumps are gone. Cool thoroughly.
¼ TEASPOON SALT
Pour the milk, heavy cream, sugar, vanilla and salt in a
CARAMEL SAUCE
medium saucepan over medium heat, whisk together and
Fo� �he caramel sauce: cook until the sugar dissolves and the mixture comes to a
¾ CUP SUGAR simmer. Stir in the caramel sauce and pour into a container
to chill in the refrigerator for at least 2 hours or overnight.
¾ CUP HEAVY CREAM
Once the base is thoroughly chilled, pour into the ice cream
1 TABLESPOON UNSALTED BUTTER maker and churn for 40 minutes and then stir in the
¼ TEASPOON SALT cherries. Scoop into an ice cream container and freeze for
at least 4-6 hours before serving.

Copyright © 2016 Gourmia. All Rights Reserved. Ice Cream Maker 10

 YIELD 8 SERVINGS
COOKING TIME 40 MINUTES Straw�erry
Sho�tcake
PREP TIME 15 MINUTES
TOTAL TIME 55 MINUTES

INGREDIENTS
Ice Cream
1 CUP WHOLE MILK
Directions
2 CUPS HEAVY CREAM Pour the milk, heavy cream, , sugar, vanilla and salt in a
¾ CUP SUGAR medium saucepan over medium heat, whisk together and
2 TEASPOONS VANILLA cook until the sugar dissolves and the mixture comes to a
simmer. Pour into a container to chill in the refrigerator for
¼ TEASPOON SALT
at least 2 hours or overnight.
1 LB. STRAWBERRIES, SLICED
1 SLICE POUND CAKE, CUT INTO ½” PIECES Once the base is thoroughly chilled, pour into the ice cream
maker and churn for 40 minutes and then fold in the sliced
strawberries and pound cake pieces. Scoop into an ice
cream container and freeze for at least 4-6 hours before
serving.

Copyright © 2016 Gourmia. All Rights Reserved. Ice Cream Maker 11