Cuisinart ICE-100, Instruction Booklet

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12
CU STA RD G EL ATO
Thi s rec ipe u ses e gg y olk s to c rea te a n ext ra c rea my a nd c ust ard -
like f lav or.
Mak es a bou t 6 cup s (tw elv e ½-c up s erv ing s)
1 cu p he avy c re am
2 cu ps w ho le m ilk , div id ed
2 te aspo ons p ure va nilla ext ra ct
¼ te asp oo n se a or k osh er s alt
2 ta ble spo ons c orns ta rch
6 la rg e eg g yo lk s
¾ cu p gr anu la ted su gar
1. Put h eav y cre am a nd 1 ¾ cup s milk t oge the r with t he v ani lla a nd
sal t int o a sau cep an o ver m ed ium h eat . In a s mal l bow l, m ix
tog eth er w ell t he r em ain ing m ilk w ith t he c orn sta rch a nd
res erve .
2. Whi le t he c rea m mix tur e is h eat ing, w his k the e gg y olk s and
sug ar t oge the r rea lly w ell u ntil p ale a nd t hic k. P lac e bow l on a
damp ene d to wel on t he c ounte rtop .
3. Onc e the c rea m mix tur e com es t o a sim mer , stir i n the m ilk /
cor nst arc h mix tur e wel l and c ont inu e to s tir o ver h eat f or a n
add itio nal f ive m inu tes , bei ng s ure m ixt ure d oes n ot c om e to a
full boil .
4. Whi ski ng c ont inu ous ly a t the s am e tim e, v ery s low ly p our a ll o f
the h ot l iqu id i nto t he y olk /su gar m ixt ure. R etu rn m ixt ure b ack
to t he s auc ep an o ver h eat a nd w his k for a bou t 5 min ute s and
the n ret urn t o mix ing b ow l. A llo w to c ool t o roo m tem per atu re
bef ore cov erin g a nd r efr ige rat ing ove rni ght.
5. Pou r the m ixt ure i nto m ixi ng b ow l, f itt ed w ith t he g ela to p add le,
of t he C uis ina rt I ce C rea m and G ela to M ake r. T urn u nit o n, set
Tim er a nd p res s Sta rt. L et m ix u ntil t hic ken ed, a bou t 30 t o 40
min ute s. T he g ela to w ill h ave a s oft , cre am y tex tur e. If a f irm er
con sis ten cy i s des ire d, t ran sfe r to a n air tig ht c ont ain er a nd
pla ce i n fre eze r for a bou t 2 hou rs. R em ove f rom f ree zer a bou t
15 m inu tes b efo re s erv ing .
Nut ritio nal inf orma tio n p er s ervi ng ( bas ed on ½ cup ):
Cal ori es 176 (55 % fr om fat ) • Car b 17 g • Pro . 3g • Fa t 11 g • Sat . Fa t 6 g
• C ho l. 1 38m g • So d. 8 2 m g • Fib er 0g • C alc . 74 mg
ESP RES SO GE LA TO
For a n ext ra j olt, a dd s om e dar k cho col ate c ove red e sp res so b ean s
tow ard t he e nd o f fre ezi ng.
Mak es a bou t 4 cup s (ei ght ½ -cu p ser vin gs)
1 cu p he avy c re am
2 cu ps w ho le m ilk , div id ed
1 cu p bre we d esp re sso
1 cu p gr anu la ted su gar
2 ta ble spo ons c orns ta rch
pi nc h se a or k osh er s alt
1 ta ble sp oo n liq uid pe cti n
1. In a m ed ium s auc ep an, c om bin e cre am a nd 1 ½ cup s of t he
milk . Set o ver m ed ium /m ed ium -lo w hea t and b rin g to a s im mer .
2. W hile c rea m/m ilk m ixt ure i s hea tin g, put t he r em ain ing m ilk ,
esp res so, s uga r, c orn sta rch a nd s alt i nto a s mal l-m ed ium
mix ing b ow l. W his k to c om bin e.
3. On ce m ilk /cr eam m ixt ure c om es t o a sim mer , add t he m ilk /
sug ar m ixt ure a nd s tir u ntil f ully c om bin ed. W hile s till s et o ver
med ium /m ed ium -lo w hea t, s tir c ont inu ous ly u ntil m ixt ure b oils
and t hic ken s to w her e it c an c oat t he b ack o f a sp oon ( thi s will
tak e ab out 1 5 min ute s, d ep end ing o n the s tov e bei ng u sed ).
4. Re mov e pan f rom h eat , stir i n pec tin, s tra in a nd c ool t o roo m
tem per atu re. C ove r and r efr ige rat e a min im um o f at l eas t 2
hou rs, o r ove rni ght . Whi sk m ixt ure t oge the r aga in b efo re
pou rin g int o the i ce c rea m mak er.
5. Po ur t he m ixt ure i nto t he m ixi ng b ow l of t he C uis ina rt® I ce
Cre am a nd G ela to M ake r fitt ed w ith t he g ela to p add le. T urn u nit
on, s et T im er a nd p res s Sta rt. L et m ix u ntil t hic ken ed, a bou t 40
min ute s. T he g ela to w ill h ave a s oft , cre am y tex tur e. If a f irm er
con sis ten cy i s des ire d, t ran sfe r to a n air tig ht c ont ain er a nd
pla ce i n fre eze r for a bou t 2 hou rs. R em ove f rom f ree zer a bou t
15 m inu tes b efo re s erv ing .
Nut ritio nal inf orma tio n p er s ervi ng ( bas ed on ½ cup ):
Cal ori es 246 (47 % fr om fat ) • car b. 3 1g • p ro . 3g • fa t 13 g • sat . fa t 8 g
• ch ol. 50m g • so d. 6 5m g • cal c. 9 5m g • fib er 0g