9
6. When the ice cream is almost fully churned,
gradually add the sugar syrup; let mix until fully
combined. Once the sugar syrup has been mixed,
add the walnuts through the top of the ice cream
maker; let mix until combined. Right before the ice
cream is done, drizzle the melted chocolate into the
churning ice cream. The ice cream will have a soft,
creamy texture. If a firmer consistency is desired,
transfer the ice cream 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):
Calories 259 (64% from fat) • carb. 20g • pro. 3g
• fat 20g • sat. fat 8g • chol. 45mg • sod. 77mg
• calc. 42mg • fiber 2g
Vanilla Bean Ice Cream
For the true vanilla lover. Be sure to use fresh vanilla
beans to capture the intense flavor.
Makes about 5 cups (ten, ½-cup servings)
2
cups whole milk
2
cups heavy cream
1
cup granulated sugar, divided
Pinch kosher salt
1
whole vanilla bean, halved and seeds scraped
5
large egg yolks
1½
teaspoons pure vanilla extract
1.
In a medium saucepan set over medium/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 and remaining sugar in a medium bowl.
Using a hand mixer 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 combined mixture to the saucepan. Using
a wooden spoon, 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 take about
10 minutes, depending on the type of pan and stove
being used.
4.
Pour the mixture through a fine mesh strainer
(discard the vanilla pod) and bring to room
temperature. Stir in the vanilla extract. Cover and
refrigerate a minimum of 2 hours, preferably
overnight. Whisk mixture together again before
pouring into the ice cream maker.
5.
Turn on the Cuisinart
®
ice cream maker; pour the
mixture into the frozen freezer bowl and let mix until
thickened, about 20 minutes. The ice cream will
have a soft, creamy texture. If a firmer consistency
is desired, transfer the ice cream 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):
Calories 305 (62% from fat) • carb. 24g • pro. 4g
• fat 21g • sat. fat 13g • chol. 164mg • sod. 62mg
• calc. 102mg • fiber 0g
Fresh Mint and Chocolate Cookies
Ice Cream
Always a winning combination, fresh mint and chocolate
take the forefront in this rich and creamy ice cream.
Makes about 6 cups (twelve, ½-cup servings)
2
cups whole milk
2
cups heavy cream
1
cup granulated sugar, divided
Pinch kosher salt
1½
teaspoons pure vanilla extract
2
cups packed, fresh mint leaves
5
large egg yolks
1
cup crushed chocolate sandwich cookies
(about 8 cookies)
1. In a medium saucepan set over medium/medium-
low heat, whisk together the milk, cream, half of the
granulated sugar, salt and vanilla extract. 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 flavor, 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 yolks and remaining sugar in a medium bowl.
Using a hand 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 combined mixture to the saucepan. Using
a wooden spoon, 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 take about
10 minutes, depending on the type of pan and stove
being used.
4. Pour the mixture through a fine mesh strainer. Bring
the ice cream base to room temperature. Cover and
refrigerate a minimum of 2 hours, preferably
