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9
SIMPLE ICE CREAMS
SIMPLE VANILLA ICE CREAM
This ice cream can easily be dressed up by adding your favourite
chopped candies or sprinkles at the end of churning.
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
1½
cups (375 ml) whole milk
1
cup (250 ml) granulated sugar
pinch sea or kosher salt
2½
cups (625 ml) heavy cream
½ to 1
tablespoon (2 to 5 ml) pure vanilla extract
1.
In a medium bowl, use a hand mixer on low speed or whisk
to combine the milk, sugar and salt until the sugar is
dissolved. Stir in the heavy cream and vanilla. Cover and
refrigerate a minimum of at least 2 hours, or overnight.
Whisk mixture together again before pouring into the ice
cream maker.
2.
Pour the mixture into the mixing bowl of the Cuisinart
®
Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until
thickened, about 40 minutes. The ice cream will have a
soft, creamy texture. If a firmer consistency is desired,
transfer to an airtight container and place in freezer for
about 2 hours. Remove from freezer about 15 minutes
before serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
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SIMPLE CHOCOLATE ICE CREAM
For a real treat, serve this with our Hot Fudge Sauce on page 18.
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
¾
cup (175 ml) cocoa powder, sifted
½
cup (125 ml) granulated sugar
¹∕³
cup (75 ml) packed dark or light brown sugar
pinch sea or kosher salt
1
cup (250 ml) whole milk
2
cups (500 ml) heavy cream
½
tablespoon (7 ml) pure vanilla extract
1.
In a medium bowl, whisk together the cocoa, sugars and
salt. Add the milk and, using a hand mixer on low speed or
a whisk, beat to combine until the cocoa, sugars and salt
are dissolved. Stir in the heavy cream and vanilla. Cover
and refrigerate at least 2 hours, or overnight. Whisk mixture
together again before pouring into the ice cream maker.
2.
Pour the mixture into the mixing bowl of the Cuisinart
®
Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until
thickened, about 40 minutes. The ice cream will have a
soft, creamy texture. If a firmer consistency is desired,
transfer to an airtight container and place in freezer for
about 2 hours. Remove from freezer about 15 minutes
before serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
$BMPSJFT GSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
FRESH STRAWBERRY ICE CREAM
Best made when strawberries are at their peak in season,
this ice cream is light, sweet and fruity.
Makes about 5½ cups (1.3 L) [eleven ½-cup (125 ml) servings]
1½
cups (375 ml) fresh strawberries, hulled*
¾
cup (175 ml) whole milk
²∕³
cup (150 ml) granulated sugar
pinch sea or kosher salt
1½
cups (375 ml) heavy cream
1½
teaspoons (7 ml) pure vanilla extract
1.
Put the strawberries into the bowl of a food processor fitted
with the chopping blade. Pulse strawberries until rough/
finely chopped (depending on preference). Reserve in bowl.
2.
In a medium bowl, use a hand mixer on low speed or whisk
to combine the milk, sugar and salt until the sugar is
dissolved. Stir in the heavy cream and vanilla. Stir in
reserved strawberries with all juices. Cover and refrigerate
at least 2 hours, or overnight. Whisk mixture together again
before pouring into the ice cream maker.
3.
Pour the mixture into the mixing bowl of the Cuisinart
®
Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until
thickened, about 40 minutes. The ice cream will have a
soft, creamy texture. If a firmer consistency is desired,
transfer to an airtight container and place in freezer for
about 2 hours. Remove from freezer about 15 minutes
before serving.
*Frozen strawberries may be substituted if fresh
strawberries
are not available.
Nutritional information per serving [based on ½ cup (125 ml)]:
$BMPSJFT GSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
PEANUT BUTTER CUP ICE CREAM
One of the easiest ice creams to make, the rich peanut butter
flavours in this ice cream will have your friends and family in awe.
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
1
cup (250 ml) good quality peanut butter
(natural or regular)
²∕³
cup (150 ml) granulated sugar
pinch sea or kosher salt
1
cup (250 ml) whole milk
2
cups (500 ml) heavy cream
1
teaspoon (5 ml) pure vanilla extract
1
cup (250 ml) chopped chocolate peanut butter cup
candies
(about 15 miniature peanut butter cups)
1.
In a medium mixing bowl, use a hand mixer on low speed
to combine the peanut butter sugar and salt until smooth.
Add the milk and mix on low speed until the sugar is
dissolved, about 1 to 2 minutes. Stir in the heavy cream
and vanilla. Cover and refrigerate at least 2 hours, or
overnight. Whisk mixture together again before pouring into
the ice cream maker.
2.
Pour the mixture into the mixing bowl of the Cuisinart
®
Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until
thickened, about 40 minutes. Five minutes before mixing is
completed, add the chopped candy through the mix-in
opening and let mix in completely. The ice cream will have
a soft, creamy texture. If a firmer consistency is desired,
transfer to an airtight container and place in freezer for
about 2 hours. Remove from freezer about 15 minutes
before serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
$BMPSJFT GSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
