5
Remove from the heat; strain (the butter will have a pecan flavour and may
be reserved for another use). Allow the pecans to cool completely. Add the
toasted buttered pecans during the last 5 minutes of mixing.
Cookies & Cream: Add 1/4 – 1/3 cup (50-75 ml) coarsely chopped cookies
(chocolate chips, Oreos
®
, Mint Oreos
®
, chocolate covered graham crackers,
etc.) during the last 5 minutes of mixing.
Candy & Cream: Roughly chop enough of your favourite candy bar
(Heath
®
, Reese’s Peanut Butter Cups
®
, KitKat
®
, etc.) to make 1/4 - 1/3 cup
(50-75 ml) of chopped candy or measure 1/3 cup (75 ml) of your favourite
M&M
®
candies; refrigerate until ready to use. Add the chopped candy during
the last 5 minutes of mixing.
C H O C O L ATE ICE CREAM
Choose your favourite brand of dark chocolate to make this yummy.
P reparation: about 1 hour (active time about 5 - 10 minutes), plus 20 - 25
minutes chilling time, optional 2 hours to “ripen”.
Makes eight 1/2-cup (125 ml) serv i n g s .
3/4
cup (175 ml) whole milk
1/3
cup (75 ml) granulated sugar
4-6
ounces (113-170 g) bittersweet or semi-sweet chocolate,
b roken into 1/2-inch (1.25 cm) pieces
1-1/2
cups (375 ml) heavy cream, well chilled
1
teaspoon (5 ml) pure vanilla extract
Heat the whole milk until it is just bubbling around the edges (this may be
done on the stovetop or in a microwave). In a blender, or food
p rocessor fitted with the metal blade, pulse to process the sugar with
the chocolate until the chocolate is very finely chopped. Add the hot milk;
p rocess until well blended and smooth. Transfer to a medium bowl and
let the chocolate mixture cool completely. Stir in the heavy cream and
vanilla to taste. Chill for 30 minutes or longer.
Tu rn the machine ON, pour mixture into freezer bowl and let mix until
thickened, about 20 to 25 minutes. The ice cream will have a soft cre a m y
t e x t u re. If desired, transfer the ice cream to an airtight container and
place in freezer until firm, about 2 hours to “ripen”.
Nutritional information per serving:
Calories 309 (69% from fat) • carb. 23g • pro. 3g • fat 25g
sat. fat 15g • chol. 64mg • sod. 29mg • calc. 63mg • fiber 1g
VA R I AT I O N S :
Chocolate Almond: Add 1/3 teaspoon (1.4 ml) pure almond extract
along with the vanilla. Add 1/4 – 1/3 cup (50-75 ml) chopped toasted
almonds or chopped chocolate-coated almonds during the last 5 to 10
minutes of fre e z i n g .
Chocolate Cookie: Add 1/4 – 1/3 cup (50-75 ml) chopped cookies
(chocolate chip or chocolate sandwich, chocolate mint, chocolate
c o v e red graham crackers, etc.) during the last 5 minutes of fre e z i n g .
Transfer to a container and freeze for 2 hours before serv i n g .
Chocolate Fudge Brownie: Add 1/4 – 1/3 cup (50-75 ml) chopped day
old brownies during the last 5 minutes of freezing. Transfer to a container
and freeze for 2 hours before serv i n g .
Chocolate Marshmallow Swirl: When removing the ice cream to a
container for freezing, layer it with dollops of your favourite chocolate
sauce and scoops of marshmallow crème (Fluff). Freeze at least 2 hours
b e f o re serv i n g .
FRESH STRAW B E R RY ICE CREAM
F resh strawberry ice cream is particularly good when made with farm
f resh summer berr i e s .
P reparation: 5 – 10 minutes, plus 2 hours for the strawberries to
macerate, 20 – 25 minutes chilling time. Optional 2 hours to “ripen”.
Makes eight serv i n g s .
4
ounces (113 g) fresh ripe strawberries, stemmed and sliced
1
tablespoon (15 ml) freshly squeezed lemon juice
2/3
cup (150 ml) sugar, divided
3/4
cup (175 ml) whole milk
1-1/2
cups (375 ml) heavy cre a m
3/4
teaspoon (3 ml) pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice and 3
tablespoons (45 ml) of the sugar, stir gently, and allow the strawberries to
macerate in the juices for 2 hours.
In a medium bowl, use a hand mixer or a whisk to combine the milk and
granulated sugar until the sugar is dissolved, about 1 to 2 minutes on
low speed. Stir in the heavy cream, any accumulated juices from the
s t r a w b e rries and vanilla. Tu rn the machine ON, pour mixture into fre e z e r
bowl, and let mix until thickened, about 20 to 25 minutes. Add the sliced
s t r a w b e rries during the last 5 minutes of freezing. The ice cream will have
a soft creamy texture. If desired, transfer the ice cream to an airt i g h t
container and place in freezer until firm, about 2 hours to “ripen”.
