9
mixer on medium speed to beat until the mixture is thick, smooth, and
pale yellow in colour, about 1½ to 2 minutes.
Remove the vanilla bean pod from the milk/cream mixture. Pour out 1
cup of the hot liquid. With the mixer on low speed, add the cup of hot
milk/cream to the egg mixture in a slow steady stream. When thoroughly
combined, pour the egg mixture back into the saucepan and stir to
combine. Cook, stirring constantly, over medium low heat until mixture is
thick enough to coat the back of a spoon. Stir in vanilla extract. Transfer
to a bowl, cover with a sheet of plastic wrap placed directly on the
custard, and chill completely.
Turn the machine on, pour the chilled custard into the freezer bowl, and
let mix until thickened, about 25 to 30 minutes. If desired, transfer the
frozen yoghurt to an airtight container and place in freezer until it has
reached desired firmness.
Nutritional information per serving:
Calories 234 (67% from fat) • carb. 15g • pro. 4g • fat 18g
sat. fat 10g • chol. 163mg • sod. 50mg • calc. 81mg • fibre 0g
VARIATIONS
Use any of the variations listed for basic vanilla ice cream or basic choc-
olate ice cream, pages 4 and 5.
Fresh Peaches & Cream:
Combine ²∕³ cup chopped ripe peaches with
3 tablespoons sugar and 1 tablespoon freshly squeezed lemon juice and
let macerate for 2 hours. Drain and stir the accumulated juices into the
chilled cream base. Chill the custard as directed, adding the reserved
chopped peaches during the last 5 minutes of chilling.
Fresh Strawberries & Cream:
Combine ²∕³ cup thinly sliced, hulled fresh
strawberries with 2 tablespoons sugar and 1 tablespoon freshly squeezed
lemon juice and let macerate for 2 hours. Drain and stir the accumulated
juices into the chilled cream base. Chill the custard as directed, adding
the reserved sliced strawberries during the last 5 minutes of chilling.
DECADENT ChOCOLATE ICE CREAM
A chocoholic’s delight, decadent chocolate ice cream is like eating a fro-
zen truffle.
Preparation: about 30 m cooling time, 25 to 30 minutes, plus
additional time, for firmer consistency.
Makes eight servings
1¼
cups whole milk
1¼
cups heavy cream
1
vanilla bean
²∕³
cup sugar
²∕³
cup Dutch process cocoa
2
large eggs
1
large egg yolk
1
teaspoon vanilla
180 grams bittersweet chocolate, chopped
In a medium saucepan, combine the whole milk and heavy cream over
medium low heat. With a sharp knife, split the vanilla bean lengthwise;
use the blunt edge of the knife to scrape out the seeds of the vanilla
bean. Stir the seeds and bean pod into the milk/cream mixture. Simmer
the milk/cream mixture over low heat for 30 minutes. After 30 minutes,
remove the vanilla bean pod and discard or rinse and reserve for
another use.
Combine the sugar, cocoa, eggs, and egg yolk in a medium bowl; use a
hand mixer on medium speed to beat until the mixture has thickened like
mayonnaise. Measure out 1 cup of the hot milk/cream mixture. With the
mixer on low speed, add the hot milk/cream in a slow, steady stream and
mix until completely incorporated. Stir the chopped chocolate into the
saucepan with the hot milk/cream, then stir the egg mixture into the hot
milk/cream. Cook over low heat, stirring constantly, until the mixture thick-
ens and begins to resemble a chocolate pudding. Transfer the chocolate
mixture to a bowl. Cover with plastic wrap placed directly on the surface
of the chocolate mixture, and refrigerate until completely cooled.
Pour the chilled custard into the freezer bowl, turn the machine on and
let mix until thickened, about 25 to 30 minutes. If desired, transfer the
frozen yoghurt to an airtight container and place in freezer until it has
reached desired firmness.
Nutritional information per serving:
Calories 359 (60% from fat) • carb. 33g • pro. 7g • fat 26g
sat. fat 15g • chol. 136mg • sod. 51mg • calc. 99mg • fibre 3g
whITE ChOCOLATE ICE CREAM
Delicious with raspberry sauce.
Preparation: about 5 to 10 minutes; 20 to 25 minutes chilling time, plus
additional time, for firmer consistency.
Makes eight servings
1
cup whole milk
1
cup heavy cream
½
cup sugar
1
large egg
