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CUSTARD-STYLE ICE CREAMS
VANILLA BEAN ICE CREAM
For the true vanilla lover. Be sure to use fresh vanilla beans to
capture the intense flavour.
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
2
cups (500 ml) whole milk
2
cups (500 ml) heavy cream
1
cup (250 ml) granulated sugar, divided
pinch sea or kosher salt
1
whole vanilla bean, halved and seeds scraped
5
large egg yolks
1½
teaspoons (7 ml) pure vanilla extract
1.
In a medium saucepan set over medium-low heat, whisk
together the milk, cream, half of the sugar, salt and the
scraped vanilla bean (including the pod). Bring the mixture
just to a boil.
2.
While the milk/cream mixture is heating, combine the yolks
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on low speed or whisk, beat until mixture is pale and thick.
3.
Once the milk/cream mixture has come to a slight boil,
whisk about 1∕ 3 of the hot mixture into the yolk/sugar
mixture. Add another 1∕ 3 of the mixture, then return the
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stir the mixture constantly over low heat until it thickens
slightly and coats the back of the spoon. This mixture must
NOT boil or the yolks will overcook – the process should
only take a few minutes.
4.
Pour the mixture through a fine mesh strainer (discard the
vanilla pod) and bring to room temperature. Stir in the
vanilla. Cover and refrigerate at least 2 hours, or overnight.
Whisk mixture together again before pouring into the ice
cream maker.
5.
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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FRESH MINT WITH CHOCOLATE COOKIES
Always a winning combination, fresh mint and chocolate take the
forefront in this rich and creamy ice cream.
Makes about 6 cups (1.5 L) [twelve ½-cup (125 ml) servings]
2
cups (500 ml) whole milk
2
cups (500 ml) heavy cream
1
cup (250 ml) granulated sugar, divided
pinch sea or kosher salt
1½
teaspoons (7 ml) pure vanilla extract
2
cups (500 ml) packed fresh mint leaves
5
large egg yolks
1
cup (250 ml) crushed chocolate sandwich cookies
(about 8 cookies)
1.
In a medium saucepan set over medium-low heat, whisk
together the milk, cream, half of the granulated sugar, salt
and vanilla. Bring the mixture just to a boil. Remove from
heat and add the mint leaves; let steep for 20 to 30
minutes. If you desire a milder mint flavour, remove and
discard the mint leaves after steeping, but for a more
intense ice cream we recommend blending the milk/mint
mixture using an immersion blender. After steeping, return
the mixture just to a boil over medium-low heat.
2.
While the milk/cream mixture is reheating, combine the
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mixer on low speed or a whisk, beat until mixture is pale
and thick.
3.
Once the milk/cream mixture has come to a slight boil,
whisk about 1∕ 3 of the hot mixture into the yolk/sugar
mixture. Add another 1∕ 3 of the mixture, then return the
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stir the mixture constantly over low heat until it thickens
slightly and coats the back of the spoon. This mixture must
NOT boil or the yolks will overcook – the process should
only take a few minutes.
4.
Pour the mixture through a fine mesh strainer and bring to
room temperature. Cover and refrigerate at least 2 hours, or
overnight. Whisk mixture again before pouring into the ice
cream maker.
5.
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. When the ice cream is almost
fully churned, gradually add the crushed cookies through
the mix-in opening; let mix until fully combined.
6.
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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ALTERNATIVE ICE CREAMS
DAIRY-FREE VANILLA ICE CREAM
The soy milk powder helps the texture of the ice cream. If you are
intolerant to soy then search for a substitute at your local
health-food store.
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
3
cups (750 ml) dairy-free milk (soy, hemp, almond, rice)
2
tablespoons (30 ml) soy milk powder
¾
cup (175 ml) granulated sugar
pinch sea or kosher salt
1 to 2
teaspoons (5 to 10 ml) pure vanilla extract
1.
In a medium bowl, use a hand mixer on low speed or whisk
to combine all of the ingredients. Cover, refrigerate, at least
2 hours, or overnight. Whisk mixture 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
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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