Cuisinart ICE31U, Manual

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14
Simple Vanilla Ice Cream
200ml full fat milk
135g granulated sugar
400ml double cream
1 tsp vanilla extract
n Pour the milk and sugar into a medium bowl and whisk until the sugar has dissolved.
Stir in the cream and vanilla. Cover and refrigerate for at least 2 hours or overnight.
n
Once chilled whisk the mixture again before using.
n
Assemble the paddle holder with the ice cream attachment. Place in the freezer bowl
and turn the unit on.
n While the unit is running pour the mixture into the freezer bowl. Mix until thickened,
about 15 to 20 minutes.
n
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 the freezer for about 2
hours.
Variations
Cookies and Cream
Add 150g of coarsely chopped biscuits e.g. chocolate chip, through the lid during the
last 5 minutes of mixing.
Honeycomb Ice Cream
You can add 150g of roughly broken up homemade honeycomb through the lid during
the last 5 minutes of mixing (see next page for recipe).
Mint Ice Cream
Omit vanilla and replace with 1 tsp peppermint extract. Chop 150g milk
chocolate into very small pieces and add during the last 5 minutes of mixing.