10
11
4. Let ice cream base come to room temperature. Then cover and
refrigerate at least 2 hours, or overnight. Before churning, pour the
mixture through a fine mesh strainer and discard the vanilla pod.
5. Press Ice Cream and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. 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 260 (62% from fat) • carb. 21g • pro. 3g • fat 18g • sat. fat 11g
• chol. 165mg • sod. 50mg • calc. 87mg • fiber 0g
Fresh Mint with Chocolate Cookies Ice Cream
Always a winning combination, fresh mint and chocolate take the forefront
in this rich and creamy ice cream.
Makes about 7 cups (1.75 ml) [fourteen 1/2-cup (125 ml) servings]
2
1
⁄
3
cups (575 ml) whole milk
2
1
⁄
3
cups (575 ml) heavy cream
1¼
cups (300 ml) granulated sugar, divided
¼
teaspoon (1 ml) kosher salt
2
teaspoons (10 ml) pure vanilla extract
3
cups (750 ml) fresh mint leaves
7
large egg yolks
1½
cups (375 ml) crushed chocolate sandwich cookies
(about 12 cookies)
1. In a medium saucepan set over medium-low heat, add the milk,
cream, half of the granulated sugar, salt, vanilla and mint leaves.
Whisk to combine and 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 a whisk, beat until mixture is pale and thick.
3. Once the milk/cream mixture has just come to a boil, slowly whisk
about
1
⁄
3
of the hot mixture into the yolk/sugar mixture. Whisk in
another
1
⁄
3
of the mixture and 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 only take a few minutes.
4. Bring the ice cream base to room temperature. Then cover and
refrigerate at least 2 hours, or overnight. Before churning, pour the
custard through a fine mesh strainer.
5. Press Ice Cream and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. When the
ice cream is almost fully churned, gradually add the crushed
cookies. Allow to mix thoroughly. 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 (125 ml)]:
Calories 330 (56% from fat) • carb. 32g • pro. 5g • fat 21g • sat. fat 12g
• chol. 165mg • sod. 115mg • calc. 126mg • fiber 2g
Mexican-Style Chocolate Ice Cream
This ice cream can be spicy for some, so adjust the cayenne to your personal taste.
Makes about 6 cups (1.5 L) [about twelve 1/2-cup (125 ml) servings]
2½
cups (625 ml) whole milk
2½
cups (625 ml) heavy cream
2
teaspoons (10 ml) pure vanilla extract
1½
teaspoons (7 ml) ground cinnamon
¼
teaspoon (1 ml) cayenne
¾
teaspoon (3.75 ml) kosher salt
1
cup (250 ml) granulated sugar, divided
8
large egg yolks
8
ounces (230 g) bittersweet chocolate, roughly chopped
1. In a medium saucepan set over medium-low heat, add the milk,
cream, vanilla, spices, salt and half of the sugar. Whisk to combine
and 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 a whisk, beat until mixture is pale and thick.
3. Place the chopped chocolate in a separate mixing bowl; reserve.
4. 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 and return the combined mixture to the saucepan. Using
a wooden spoon, stir the mixture constantly over the 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 only take a
few minutes.
5. Pour the hot mixture through a fine mesh strainer into the bowl of the
reserved chocolate; let stand for about 1 minute then whisk to
combine, making sure the chocolate is melted and custard is
smooth. Let the base come to room temperature. Then cover and
refrigerate at least 2 hours, or overnight.
6. Press Ice Cream and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. 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 (125 ml)]:
Calories 300 (65% from fat) • carb. 23g • pro. 4g • fat 23g • sat. fat 13g
• chol. 160mg • sod. 140mg • calc. 85mg • fiber 1g
Pistachio Ice Cream
An old standby takes center stage in the Cuisinart
®
Gelateria™ Frozen Yogurt, Ice
Cream, Gelato & Sorbet Maker. We love this flavour in our Birthday Cake on page 25,
or just scoop into your favourite cone.
Makes about 7 cups (1.75 L) [about fourteen 1/2-cup (125 ml) servings]
2
cups (500 ml) whole milk
2
cups (500 ml) heavy cream
1
cup (250 ml) granulated sugar, divided
Pinch kosher salt
5
large egg yolks
1½
cups (375 ml) shelled, roasted, unsalted pistachios
¾
teaspoon (3.75 ml) almond extract
1. In a medium saucepan set over medium-low heat, combine the milk,
cream,
1
⁄
3
cup (75 ml) of the sugar, and salt. Whisk to combine and
bring the mixture just to a boil.
2. While the milk/cream mixture is heating, combine the yolks and
1
⁄
3
cup (75 ml) of the sugar in a medium bowl. Using a hand mixer
on low speed or a whisk, beat until mixture is pale and thick.
3. In the bowl of a food processor fitted with the chopping blade,
combine the pistachios with the remaining sugar. Pulse to roughly
chop the nuts and set aside.
4. Once the milk/cream mixture has just come to a boil, whisk about
1
⁄
3
of the hot mixture into the yolk/sugar mixture. Add another
1
⁄
3
of the
mixture and 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 only take a
few minutes.
5. Pour the mixture through a fine mesh strainer into a medium bowl.
Stir in the chopped pistachios and the almond extract. Let the base
come to room temperature. Then cover and refrigerate at least
2 hours, or overnight.
6. Press Ice Cream and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened.
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 analysis per serving [based on ½ cup (125 ml)]:
Calories 289 (64% from fat) • carb. 21g • pro. 6g • fat 21g • sat. fat 10g
• chol. 117mg • sod. 46mg • calc. 87mg • fiber 1g
