Place the cocoa and sugars in a medium bowl; stir to combine. Add the
whole milk and use a hand mixer on low speed or whisk to combine until
the cocoa and sugars are dissolved, about 1 to 2 minutes. Stir in the heavy
cream and vanilla. If not freezing immediately, cover and refrigerate until
ready to use.
Turn machine on; pour mixture into freezer bowl, and let mix until
thickened, about 25 to 35 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:
Calories 286 (66% from fat) • carb. 23g • pro. 3g • fat 22g
sat. fat 14g • chol. 79mg • sod. 37mg • calc. 81mg • fiber 2g
PEANUT BUTTER CUP ICE CREAM
Makes about fourteen
1
⁄
2
-cup (125 ml) servings
1
1
⁄
8
cups (275 ml) good quality peanut butter (not natural)
3
⁄
4
cup (180 ml) granulated sugar
1
1
⁄
4
cups (300 ml) whole milk
2
cups (500 ml) heavy cream
1
1
⁄
2
teaspoons (7 ml) pure vanilla extract
1
cup (250 ml) chopped chocolate peanut butter cup candies
In a medium mixing bowl, use a hand mixer or whisk to combine the peanut
butter and sugar 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.
Turn the machine on; pour the mixture into freezer bowl, and let mix until
thickened, about 25 to 35 minutes. Five minutes before mixing is completed,
add the chopped candy through the top and let mix in completely. 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:
Calories 261 (69% from fat) • carb. 15g • pro. 6g • fat 21g
sat. fat 9g • chol. 43mg • sod. 110mg • calc. 49mg • fiber 1g
COFFEE BUTTER ALMOND ICE CREAM
Makes about fourteen
1
⁄
2
-cup (125 ml) servings
4
tablespoons (60 ml) unsalted butter
1
cup (250 ml) slivered almonds, roughly chopped
1
teaspoon (5 ml) kosher salt
1
1
⁄
2
cups (375 ml) whole milk, chilled
1
1
⁄
8
cups (275 ml) granulated sugar
3-5
tablespoons (45-75 ml) instant espresso powder (to taste)
3
cups (750 ml) heavy cream
2
teaspoons (10 ml) almond extract
1
teaspoon (5 ml) pure vanilla extract
Melt the butter in a 10-inch (25 cm) skillet. Add the slivered almonds and
kosher salt. Cook over medium-low heat until almonds are toasted and
golden, stirring frequently, about 4 to 5 minutes. Remove from the heat, strain
(the butter will have an almond flavour; can be reserved for another use).
Chill the nuts.
In a medium mixing bowl, use a hand mixer on low speed to combine
the milk, granulated sugar and espresso powder until the sugar is
dissolved, about 1 to 2 minutes. Stir in the heavy cream and extracts.
Turn the machine on; pour the mixture into freezer bowl, and let mix until
thickened, about 20 to 25 minutes. Add the chopped nuts to the mixture
during the last 5 minutes of freezing. 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:
Calories 287 (70% from fat) • carb. 19g • pro. 3g • fat 23g
sat. fat 12g • chol. 71mg • sod. 131mg • calc. 78mg • fiber 0g
For Coffee Ice Cream
, omit the toasted buttered almonds, if desired;
add 1 tablespoon (15 ml) Kahlua
®
or other coffee liqueur to the mixture.
Kahlua
®
is a registered trademark owned by the Kahlua Company.
PUMPKIN PIE ICE CREAM
Makes about fourteen
1
⁄
2
-cup (125 ml) servings
1
1
⁄
2
cups (375 ml) whole milk
1
cup (250 ml) packed light or dark brown sugar
2
tablespoons (30 ml) molasses or dark corn syrup
1
3
⁄
4
cups (430 ml) pumpkin purée (solid pack pumpkin)
1
1
⁄
2
teaspoons (7 ml) cinnamon
1
teaspoon (5 ml) ginger
1
⁄
4
teaspoon (1 ml) freshly ground nutmeg
2
1
⁄
2
cups (625 ml) heavy cream
1
teaspoon (5 ml) pure vanilla extract
1
cup (250 ml) crumbled ginger snaps, vanilla butter cookies,
or graham crackers
In a medium mixing bowl, use a hand mixer on low speed to combine
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