on low speed until smooth and sugar is dissolved, about 2 minutes. Stir in
heavy cream and vanilla.
Pour mixture into mixing bowl of Cuisinart
®
Supreme
™
Commercial Quality
Ice Cream Maker. Place mixing paddle in lid; place lid and motor arm on
unit. Set timer for 35-45 minutes for “soft” ice cream or 45-60 minutes
for “hard” ice cream and let mix until thickened. Five minutes before
freezing/mixing ends, add chopped candy and nuts through opening in lid.
Serve immediately or transfer the ice cream to a resealable container and
place in freezer for 2 hours or longer to “ripen.” Remove from freezer 10
minutes before serving.
Nutritional information per serving:
Calories 431 (67% from fat) • carb. 25g • pro. 10g • fat 33g
• sat. fat 15g • chol. 59mg • sod. 164mg • calc. 73mg • fiber 1g
CHEESECAKE ICE CREAM
Makes ten 1/2-cup (125 ml) servings
12
o
unces (340 g) lowfat cream cheese cut in 1-inch (2.5 cm)
pieces, at room temperature
1
can [14 ounces (397 ml)] fat free sweetened condensed milk
2
cups (500 ml) fat free half-&-half
2
teaspoons (10 ml) pure vanilla extract
1
teaspoon (5 ml) pure lemon extract
1/2
teaspoon (2 ml) pure almond extract
Place cream cheese and sweetened condensed milk in a medium bowl.
Blend using a hand mixer on medium speed until smooth and creamy
with no visible lumps. With the mixer on low speed, stir in half-&-half,
vanilla, lemon and almond extracts. Stir until smooth. (For best results,
refrigerate for 2 hours or longer.)
Pour mixture into mixing bowl of Cuisinart
®
Supreme
™
Commercial
Quality Ice Cream Maker. Place mixing paddle in lid; place lid/mixing
arm on unit. Set timer for 35-45 minutes for “soft” ice cream or
45-60 minutes for “hard” ice cream and let mix until thickened.
Serve immediately, or transfer to a resealable container and freeze until
ready to use. Remove from freezer 10 minutes before serving. Serve
plain or top with a fruit sauce such as a cherry or blueberry sauce.
Nutritional information per serving:
Calories 228 (33% from fat) • carb. 29g • pro. 8g • fat 8g
• sat. fat 5g • chol. 19mg • sod. 317mg • calc. 189mg • fiber 0g
Variations:
Cherry Cheesecake Ice Cream:
Strain 1 can [21 ounce (595 ml)] Cherry
Pie filling, reserving the sauce and cherries separately. Prepare
Cheesecake Ice Cream, reducing the half-&-half to 1-1/2 cups (375 ml).
Stir the reserved sauce into the ice cream mixture and mix/chill as
directed. Five minutes before the ice cream is ready, add 1/2 cup
(125 ml) of the cherries through the opening in the lid. When ice cream is
mixed, transfer to a resealable container, layering the remaining cherries
in dollops as the ice cream is placed in the container. Stir gently to swirl
in and distribute. Freeze for 2 hours or longer before serving. Remove
from freezer 10 minutes before serving.
GOURMET FLAVOURS:
VANILLA BEAN ICE CREAM
Makes ten 1/2-cup (125 ml) servings
2-1/2
cups (625 ml) heavy cream
1-1/4
cups (300 ml) whole milk
1
vanilla bean, split lengthwise
6
large egg yolks
3/4
cup (180 ml) granulated sugar
1/4
teaspoon (1 ml) salt
1
tablespoon (15 ml) pure vanilla extract
Place cream, milk and vanilla bean in a heavy 3-3/4 quart (3.6 L)
saucepan. Bring to a simmer over medium low heat. Reduce heat to low
and simmer for 15 minutes.
Place egg yolks and sugar in a medium bowl. Using a hand mixer, beat
on highest speed until thick and pale, and mixture forms a ribbon when
beaters are lifted, about 3 minutes – mixture will resemble mayonnaise.
With the mixer on low speed, slowly add 1 cup (250 ml) of the hot
cream/milk mixture to the egg yolk/sugar mixture. Stir the egg/cream
mixture back into the simmering cream/milk. Cook over medium low
heat, stirring constantly, just until the mixture reaches 160°F (70°C) on a
candy or instant read thermometer – do not boil. Strain the custard
through a sieve into a medium bowl. Using the back of a knife, scrape
out the seeds of the vanilla bean; stir seeds into the custard. Stir in salt
and vanilla extract. Place a sheet of plastic wrap directly on the custard.
Place in the refrigerator until completely chilled, at least 8 hours. Custard
can be prepared a day ahead.
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