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SUGAR-FREE VANILLA ICE CREAM
Finally, a homemade ice cream for diabetics or those watching their
sugar intake.
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
1
cup whole milk
¾
cup sugar substitute (such as Splenda)
pinch sea or kosher salt
2
cups heavy cream
1 to 2
teaspoons pure vanilla extract
1.
In a medium bowl, use a hand mixer on low speed or whisk
to combine the milk, sugar substitute and salt until the
sugar substitute is dissolved. Stir in the heavy cream and
vanilla. 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,
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
GOAT MILK ICE CREAM
A nice tanginess, a delicious vanilla-style ice cream that will please
any person who cannot tolerate cow’s milk. Add mix-ins of
chocolate, fruit, nuts or caramel to make your own blend.
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
3
cups (750 ml) goat’s milk
¾
cup (175 ml) granulated sugar
pinch sea or kosher salt
1 to 2
teaspoons (5 to 10 ml) pure vanilla extract
2
tablespoons (30 ml) goat’s milk powder (found in many
mainstream grocery stores, or in any health food store)
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)]:
$BMPSJFT GSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
GELATI
BASIC VANILLA GELATO
Drizzle in melted chocolate for a decadent stracciatela gelato.
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
1
cup (250 ml) heavy cream
3
cups (750 ml) whole milk, divided
1
cup (250 ml) granulated sugar
2
tablespoons (30 ml) cornstarch
pinch sea or kosher salt
½
teaspoon (2 ml) pure vanilla extract
1
tablespoon (15 ml) liquid pectin
1.
In a medium saucepan, combine cream and 2 cups (500 ml)
of the milk.Set over medium/medium-low heat and bring to
a simmer.
2.
While cream/milk mixture is heating, put the remaining milk,
sugar, cornstarch, salt and vanilla into a small-medium
mixing bowl. Whisk to combine.
3.
Once milk/cream mixture comes to a simmer, add the milk/
sugar mixture and stir until fully combined. While still set
over medium/medium-low heat, continuously stir until
mixture boils and thickens to where it can coat the back of
a spoon (this will take about 15 minutes, depending on the
stove being used).
4.
Remove pan from heat, stir in pectin, strain and cool to
room temperature. Cover and refrigerate a minimum of 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 gelato paddle. Turn
unit on, set Timer and press Start. Let mix until thickened,
about
40 minutes. The gelato 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
CHOCOLATE-HAZELNUT GELATO
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
1¾
cups (425 ml) heavy cream
2¼
cups (550 ml) whole milk, divided
½
cup (125 ml) granulated sugar
2
tablespoons (30 ml) cornstarch
pinch sea or kosher salt
1
cup (250 ml) chocolate-hazelnut spread,
such as Nutella®
½ to 1
cup (125 to 250 ml) chopped hazelnuts (or you may use
the same amount of chopped Baci candies)
1.
In a medium saucepan, combine cream and 1½ cups
(325 ml) of the milk. Set over medium/medium-low heat and
bring to a simmer.
2.
While cream/milk mixture is heating, put the remaining milk,
sugar, cornstarch and salt into a small-medium mixing
bowl. Whisk to combine.
3.
Once milk/cream mixture comes to a simmer, add the milk/
sugar mixture and stir until fully combined. Slowly whisk in
the chocolate-hazelnut spread. While still set over medium/
medium-low heat, continuously stir until mixture boils and
thickens to where it can coat the back of a spoon (this will
take about 10 to 15 minutes, depending on the stove being
used).
4.
Remove pan from heat, strain and cool to room
temperature. Cover and refrigerate a minimum of 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 gelato paddle. Turn
unit on, set Timer and press Start. Let mix until thickened,
about 30 minutes. About 5 minutes before the mixture has
finished, add the chopped hazlenuts/candies through the
mix-in opening. The gelato 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
