16
17
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 almond extract, pectin and
pistachio/sugar mixture; 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
FROZEN YOGURTS
HONEY-ALMOND FROZEN YOGURT
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
2
cups (500 ml) heavy cream
¼
cup (50 ml) honey
¼
cup (50 ml) granulated sugar
pinch sea or kosher salt
2
cups (500 ml) whole milk vanilla yogurt
1½
teaspoons (7 ml) pure almond extract
½
cup (125 ml) sliced almonds
1.
In a small to medium saucepan, combine the cream, honey,
sugar and salt. Bring to a slight simmer, whisking
occasionally to combine ingredients. Cool to room
temperature.
2.
In a medium mixing bowl, whisk the yogurt and almond
extract together until combined. Slowly whisk in the cooled
cream/honey mixture and continue to whisk until combined.
Cover and refrigerate at least 2 hours, or overnight. Whisk
mixture 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. About 5 minutes before the
mixture is done churning, add the sliced almonds through
the mix-in opening. Allow to mix thoroughly. The frozen
yogurt 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
PUMPKIN FROZEN YOGURT
Getting tired of the same old pumpkin desserts? Serve this to your
guests with some fresh ginger bread and whipped cream.
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
1
cup (250 ml) heavy cream
1
can [435 g (15 ounces)] pumpkin purée
[about 1¼ cups (300 ml)]
1¹∕³
cups (325 ml) packed light brown sugar
1½
teaspoons (7 ml) ground cinnamon
1
teaspoon (5 ml) ground ginger
¼
teaspoon (1 ml) ground nutmeg
pinch sea or kosher salt
2
cups (500 ml) plain, whole-milk yogurt [you can
substitute vanilla yogurt, but then reduce the vanilla
extract to 1 teaspoon (5 ml)]
1½
teaspoons (7 ml) pure vanilla extract
1.
In a small to medium saucepan, combine all ingredients,
except for the yogurt and vanilla. Bring to a slight simmer,
whisking occasionally to combine ingredients. Cool to room
temperature.
2.
In a medium mixing bowl, whisk the yogurt and vanilla
together until combined. Slowly whisk in the cooled cream/
pumpkin mixture and continue to whisk until combined.
Cover and refrigerate at least 2 hours, or overnight. Whisk
mixture 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 frozen yogurt 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
SORBETS
COCONUT SORBET
Delicious when topped with toasted coconut or our Hot Fudge
Sauce (page 19).
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
1¼
cups (300 ml) water
1¼
cups (300 ml) granulated sugar
1
whole vanilla bean, halved and seeds scraped
pinch sea or kosher salt
2
cans [13.5 ounces (390 g) each] unsweetened coconut
milk
1. Combine the water, sugar, vanilla bean (including the pod)
and salt in a medium saucepan set over medium-low heat.
Bring mixture just to a boil and then remove from heat. Let
mixture steep for 1 hour; strain (discarding pod).
2. Add the coconut milk to the strained mixture. Cover and
refrigerate at least 2 hours, or overnight. Whisk mixture
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 60 minutes. The sorbet 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
PROSECCO-GRAPEFRUIT SORBET
Makes about 4 cups (1 L) [eight ½-cup (125 ml) servings]
¾
cup (175 ml) water
¾
cup (175 ml) granulated sugar
1
tablespoon (15 ml) grapefruit zest
pinch sea or kosher salt
2
cups (500 ml) fresh grapefruit juice
¾
cup (175 ml) prosecco (Italian sparkling wine)
1.
Combine the water, sugar, grapefruit zest and salt in a
small to medium saucepan set over medium-low heat.
Cook mixture until the sugar is fully dissolved.
2. Pour the grapefruit juice into the sugar zest mixture and
whisk together. Cover and refrigerate at least 2 hours, or
overnight. Strain mixture, and then whisk in prosecco prior
to pouring into the ice cream maker.
