11
low heat until it thickens slightly and coats the back
of the spoon. This mixture must NOT boil or the
yolks will overcook – the process should take about
10 minutes, depending on the type of pan and stove
being used.
4. Pour the mixture through a fine mesh strainer and
bring to room temperature. Cover and refrigerate a
minimum of 2 hours, preferably overnight. Whisk
mixture together again before pouring into the ice
cream maker.
5. Once the ice cream base has sufficiently cooled,
prepare the caramel sauce. Put the sugar, salt and
water in a heavy bottomed, small saucepan set over
medium heat. Keep an eye on the caramel and allow
to cook until amber in color (the color of maple
syrup). Remove from heat and stir in the heavy
cream and butter (it will froth a bit, so add them
slowly). Whisk together and then set aside until
ready to use. Allow to cool to room temperature.
6. Reserve 2 tablespoons of the caramel sauce and
add the rest to the ice cream base; whisk well to
combine.
7. Turn on the Cuisinart
®
ice cream maker; pour the
mixture into the frozen freezer bowl and let mix until
thickened, about 15 minutes. The ice cream will
have a soft, creamy texture. Right before turning the
ice cream maker off, slowly drizzle in the reserved 2
tablespoons of caramel sauce. Allow to mix for no
more than a few revolutions to make a nice swirl.
8. If a firmer consistency is desired, transfer the ice
cream to an airtight container and place in freezer
for about 2 hours. Remove from freezer about 15
minutes before serving.
9. Garnish each serving with a pinch of the flaked sea
salt.
Nutritional information per serving (based on ½ cup):
Calories 353 (65% from fat) • carb. 26g • pro. 3g
• fat 24g • sat. fat 16g • chol. 189mg • sod. 104mg
• calc. 67mg • fiber 0g
Dark Chocolate Sorbet
A step away from the ordinary sorbets, our Dark
Chocolate Sorbet is a real treat.
Makes about 4 cups (eight, ½-cup servings)
3
cups water
1
2
⁄
3
cups granulated sugar
Pinch kosher salt
1
2
⁄
3
cups cocoa powder, sifted
1
teaspoon pure vanilla extract
1. Prepare a simple syrup with the water, sugar and
salt by combining all three in a medium saucepan
set over medium-low heat. Cook mixture until the
sugar is fully dissolved. Remove from heat.
2. Gradually add the cocoa powder to the simple syrup
by whisking constantly until smooth. Add the vanilla
extract and stir to combine. Cool to room
temperature. Cover and refrigerate a minimum of 2
hours, preferably overnight. Whisk mixture together
again before pouring into the ice cream maker.
3. Turn on the Cuisinart
®
ice cream maker; pour the
mixture into the frozen freezer bowl and let mix until
thickened, about 20 to 25 minutes. The sorbet will
have a soft, creamy texture. If a firmer consistency
is desired, transfer the sorbet 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):
Calories 229 (6% from fat) • carb. 52g • pro. 3g
• fat 2g • sat. fat 0g • chol. 0mg • sod. 19mg
• calc. 2mg • fiber 3g
Grapefruit and Prosecco Sorbet
Makes about 4 cups (eight, ½-cup servings)
¾
cup water
¾
cup granulated sugar
1
tablespoon grapefruit zest
Pinch kosher salt
2
cups fresh grapefruit juice
¾
cup Prosecco (Italian sparkling wine)
1. Combine the water, sugar, grapefruit zest and salt in
a small to medium saucepan set over medium-low
heat. Cook mixture until the sugar is fully dissolved.
2. Pour the grapefruit juice into the sugar/zest mixture
and whisk together. Bring to room temperature.
Cover and refrigerate a minimum of 2 hours,
preferably overnight.
3. Strain mixture, and then whisk in Prosecco prior to
pouring into the ice cream maker.
4. Turn on the Cuisinart
®
ice cream maker; pour the
mixture into the frozen freezer bowl and let mix until
thickened, about 25 to 30 minutes. The sorbet will
have a soft texture. If a firmer consistency is
desired, transfer 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):
Calories 114 (0% from fat) • carb. 25g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 18mg
• calc. 7mg • fiber 0g
