11
Nutritional information per serving:
Calories 359 (60% from fat) • carb. 33g • pro. 7g • fat 26g
sat. fat 15g • chol. 136mg • sod. 51mg • calc. 99mg • fiber 3g
WHITE CHOCOLATE ICE CREAM
Delicious with raspberry sauce.
P reparation: about 5 – 10 minutes; 20 – 25 minutes chilling time.
Optional 2 hours to “ripen” in fre e z e r.
Makes eight serv i n g s .
1
cup (250 ml) whole milk
1
cup (250 ml) heavy cre a m
1 / 2
cup (125 ml) sugar
1
l a rge egg
1
l a rge egg yolk
6
ounces (170 g) white chocolate, chopped
1
tablespoon (15 ml) white crême de cacao
1
teaspoon (5 ml) vanilla extract
Combine milk and cream in a heavy bottomed saucepan and bring to a
simmer over medium low heat. In a medium bowl, beat the sugar, egg,
and egg yolk until thick and light. Measure out one cup (250 ml) of the
hot milk mixture. With the mixer on low speed, add the hot milk to the
egg mixture in a steady stream. Stir the egg mixture into the saucepan.
Cook over low heat, stirring constantly, until the mixture reaches 160°F
(71°C) when checked with an instant read or candy therm o m e t e r. Add the
chopped white chocolate, and stir until it is completely melted. Tr a n s f e r
to a bowl. Cover with plastic wrap placed directly on the surface of the
c u s t a rd and refrigerate until completely cooled.
Tu rn 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
f rozen yogurt to an airtight container and place in freezer until firm, about
2 hours to “ripen”.
Nutritional information per serving:
Calories 315 (59% from fat) • carb. 28g • pro. 4g • fat 21g
sat. fat 12g • chol. 106mg • sod. 57mg • calc. 121mg • fiber 0g
PEANUT BUTTER CUP ICE CREAM
C reamy peanut butter ice cream with chunks of Reese’s
®
Peanut Butter
Cups.
P reparation: about 5 – 10 minutes; 20 - 25 minutes chilling time. Optional
2 hours to “ripen” in fre e z e r.
Makes eight serv i n g s .
2/3
cup (150 ml) creamy peanut butter
1 / 2
cup (125 ml) granulated sugar
2/3
cup (150 ml) whole milk
1 - 1 / 3
cups (325 ml) heavy cre a m
1
teaspoon (5 ml) vanilla extract
3 / 4
cup (175 ml) roughly chopped Reese’s
®
Peanut Butter Cups
1 / 3
cup (75 ml) chopped toasted peanuts
In a medium bowl, using a hand mixer on low speed, combine peanut
butter and sugar until smooth. Add the milk and blend on low speed
until smooth and sugar is dissolved, about 2 minutes. Stir in heavy cre a m
and vanilla. Tu rn machine ON, pour into freezer bowl and let mix until
thickened, about 20 to 25 minutes. Add the chopped candy and peanuts
during the last 5 minutes of mixing.
The ice cream will have a soft, creamy texture. Transfer the ice cream to
an airtight container and place in freezer for 2 hours or longer to “ripen”.
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
COFFEE ICE CREAM
For a richer coffee flavour, use instant espre s s o .
P reparation: 5 minutes, plus 20 – 25 minutes chilling time. Optional 2
hours to “ripen” in fre e z e r.
Makes eight serv i n g s .
3/4
cup (175 ml) whole milk, well chilled
2/3
cup (150 ml) granulated sugar
4 - 6
teaspoons (20-30 ml) instant espresso or coffee, to taste
1-1/2
cups (375 ml) heavy cream, well chilled
1
teaspoon (5 ml) pure vanilla extract
In a medium bowl, use a hand mixer or a whisk to combine the milk,
granulated sugar, and espresso powder until the sugar and espresso are
