ICE-21C User Manual

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Sauces

Caramel Sauce

While we love this sauce on our ice creams,

it can also be used as a dipping sauce for fruit and cake.

Makes about ¾ cup (175 ml)

¾ cup (175 ml) granulated sugar

½ teaspoon (2 ml) sea salt

cup (50 ml) water (enough so that the consistency

when mixed with the sugar and salt is similar to wet

sand)

1 tablespoon (15 ml) light corn syrup

¹∕³ cup (75 ml) heavy cream

3 tablespoons (45 ml) unsalted butter,

cut into ½-inch (1.25 cm) cubes

1. In a medium, heavy-bottomed saucepan, stir together

the sugar, salt, water and corn syrup. Be sure to clean

the inside walls of the pan if there is any sugar on the

sides (a clean, wet pastry brush works best). Set over

medium-low heat and cook until the sugar mixture turns

a very light amber color (about 10 to 15 minutes). Keep

a close eye on the caramel sauce as it can burn easily.

2. Once the sugar mixture has a light amber color, take it

off the stove and slowly and carefully stir in the cream.

After the cream has been incorporated, slowly whisk in

the butter, one piece at a time, continually whisking to

emulsify until all the butter has been added. Use

immediately, or keep warm over a pot of warm water.

Nutritional information per serving (2 tablespoons [30 ml]):

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Chocolate Sauce

So much better homemade – you will

be amazed by how easy it is to make.

Makes about 1 cup (250 ml)

6 ounces (170 g)

semisweet chocolate, chopped

(about 1 cup [250 ml] chips)

¾ cup (175 ml) heavy cream

1½ tablespoons (25 ml) light corn syrup

½ teaspoon (2 ml) pure vanilla extract

pinch sea salt

pinch ground cinnamon

1. Put the chocolate into a mixing bowl; reserve.

2. In a small, heavy-bottomed saucepan, combine the

cream, corn syrup, vanilla, salt and cinnamon. Set over

low heat and bring to a strong simmer. Immediately

pour over the reserved chocolate and let sit for five

minutes before whisking to combine. Use immediately,

or keep warm over a pot of warm water.

Nutritional information per serving (2 tablespoons [30 ml]):

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Raspberry Sauce

This works well with more than just frozen desserts.

Serve over pancakes or crêpes for your loved ones.

Makes about 1 cup (250 ml)

1 12-ounce (340 g) bag frozen raspberries, thawed

(about 2½ cups [625 ml])

2 to 3 tablespoons (30 ml to 45 ml) granulated sugar

(depending on sweetness preference)

pinch sea salt

pinch orange zest

1. Put the raspberries into the bowl of a food processor

fitted with the metal chopping blade; process for

15 seconds. Add remaining ingredients and process

for an additional 45 seconds.

2. Strain through a fine mesh strainer and discard the

seeds. Taste and adjust sugar amount to personal

preference.

Nutritional information per serving (2 tablespoons [30 ml]):

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User Manual - Page 14