Cuisinart ICE-70C series, Instruction And Recipe Book

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Lemon Gelato
The perfect amount of sweet and tart for this classic gelato flavour.
Makes about 5 cups (1.25 L) [ten 1/2-cup (125 ml) servings]
1 cup (250 ml) heavy cream
2 cups (500 ml) whole milk, divided
½ cup (125 ml) lemon zest (from about 4–6 medium lemons)
1¼ cups (300 ml) granulated sugar
2 tablespoons (30 ml) cornstarch
Pinch kosher salt
1 teaspoon (5 ml) pure vanilla extract
1 tablespoon (15 ml) liquid pectin
1 cup (250 ml) lemon juice (from about 4–6 medium lemons)
1. In a medium saucepan, combine the cream and 1 cup (250 ml) of the
milk. Set over medium/medium-low heat and bring to a simmer.
2. While cream/milk mixture is heating, put the remaining milk, lemon
zest, sugar, cornstarch, salt and vanilla into a small-medium mixing
bowl. Whisk to combine.
3. Once cream/milk 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 comes to a strong
simmer and thickens slightly so it just coats the back of a spoon
(this will take no more than 20 minutes, depending on the stove being
used).
4. Remove pan from heat, stir in pectin, strain and cool to room
temperature. Stir in the lemon juice, cover and refrigerate at least
2 hours, or overnight. Whisk mixture together again before pouring
into the ice cream maker.
5. Press Gelato and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. The
gelato will have a soft, creamy texture. If a firmer consistency is
desired, transfer the gelato to an airtight container and place in
freezer for about 2 hours. Remove from freezer about 15 minutes
before serving.
Nutritional information serving [based on ½ cup (125 ml)]:
Calories 281 (40% from fat) • carb. 40g • pro 3g • fat 13g • sat fat 8g
• chol 50mg • sod. 43mg • calc. 105mg • fiber 1g
Mascarpone and Fig Gelato
Mascarpone and fig combine deliciously together in this grown-up gelato flavour.
Makes about 61/2 cups (1.625 ml) [thirteen 1/2-cup (125 ml) servings]
Fig purée: [or, you can substitute 1 cup (250 ml) fig jam for the
homemade purée)
1 cup (250 ml) dried, sulfate-free figs, about 10 to 12 figs
1½ cups (375 ml) water, plus more as needed
2 tablespoons (30 ml) honey
Mascarpone base:
1½
cups (375 ml) heavy cream
3 cups (750 ml) whole milk, divided
1
2
⁄
3
cups (400 ml) granulated sugar
3 tablespoons (45 ml) cornstarch
Pinch kosher salt
2 teaspoons (10 ml) pure vanilla extract
1½ cups (375 ml) mascarpone
1½ tablespoons (25 ml) liquid pectin
1 recipe Fig Purée (entire yield from recipe above)
Make the purée:
1. Put the figs, water and honey in a small saucepan. Bring mixture to
a boil and then immediately reduce the heat to maintain a slight
simmer.
2. Continue simmering for at least 3 hours, adding water as necessary
to keep the figs covered while they are simmering.
3. When figs are really soft and there is only 1/2 cup of liquid remaining,
purée mixture with a hand blender until smooth. Refrigerate until
ready to use.
While the figs are simmering, prepare the base:
1. In a medium saucepan, combine the cream and 1
1
⁄
2
cups (375 ml) of
the milk. Set over medium/medium-low heat and bring to a simmer.
2. While cream/milk mixture is heating, put the remaining milk, sugar,
cornstarch, salt and vanilla into a medium mixing bowl. Whisk to
combine.
3. Once cream/milk mixture comes to a simmer, add the milk/sugar
mixture and stir until fully combined; reserve the mixing bowl for the
mascarpone. Add the mascarpone to the reserved bowl and whisk to
loosen slightly.
4. While still set over medium/medium-low heat, continuously stir until
mixture comes to a strong simmer and thickens slightly so it just
coats the back of a spoon (this will take no more than 20 minutes,
depending on the stove being used).
5. Remove pan from heat. Slowly pour the hot liquid into the
mascarpone, mixing with a hand mixer or whisk until mixture is
completely homogenous. Once mixture is homogenous, stir in
pectin, strain and cool to room temperature. Cover and refrigerate at
least 2 hours, or overnight. Whisk mixture together again before
pouring into the ice cream maker. Mixture will be very thick.
6. Press Gelato and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. When the
gelato is almost fully churned, gradually add the fig purée, a dollop at
a time. Allow to mix thoroughly. The gelato will have a soft, creamy
texture. If a firmer consistency is desired, transfer the gelato 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 364 (50% from fat) • carb. 41g • pro. 4g • fat 20g • sat. fat 13g
• chol. 74mg • sod. 128mg • calc. 115mg • fiber 1g
Mixed Berry Gelato
The richness of the cream and the sweetness of the berries
are reminiscent of pie à la mode.
Makes about 7 cups (1.75 ml) [fourteen 1/2-cup (125 ml) servings]
2 cups (500 ml) heavy cream
4 cups (1 L) whole milk, divided
1½ cups (375 ml) granulated sugar
3 tablespoons (45 ml) cornstarch
¼ teaspoon (1 ml) kosher salt
2 cups (500 ml) mixed fresh or frozen (thawed) berries
1 teaspoon (5 ml) pure vanilla extract
2 tablespoons (30 ml) mixed berry jam
1. In a medium saucepan, combine the cream and 3 cups (750 ml) of
the milk. Set over medium/medium-low heat and bring to a simmer.
2. While cream/milk mixture is heating, put the remaining milk, sugar,
cornstarch and salt into a small-medium mixing bowl. Whisk to
combine. Using a blender, food processor or hand blender, purée the
berries until mostly smooth; reserve.
3. Once cream/milk 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 comes to a strong
simmer and thickens slightly, so it just coats the back of a spoon
(this will take no more than 20 minutes, depending on the stove
being used).
4. Remove pan from heat, stir in the puréed berries, vanilla and jam;
strain and cool to room temperature. Cover and refrigerate a
minimum of 2 hours, or overnight. Whisk mixture together again
before pouring into the ice cream maker.
5. Press Gelato and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. The
gelato will have a soft, creamy texture. If a firmer consistency is
desired, transfer the gelato 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 207 (44% from fat) • carb. 27g • pro. 2g • fat 10g • sat. fat 6g
• chol. 40mg • sod. 49mg • calc. 77mg • fiber 0g