7
the milk, brown sugar, and molasses until the sugar is dissolved, about
1 to 2 minutes. Stir in the pumpkin purée, cinnamon, ginger, and nutmeg.
Add heavy cream and vanilla. Turn the machine on; pour the mixture into
freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add the
crumbled cookies during the last 5 minutes of mixing. 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 freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
For plain Pumpkin Ice Cream
, omit cookies.
Nutritional information per serving:
Calories 310 (52% from fat) • carb. 35g • pro. 3g • fat 18g
sat. fat 11g • chol. 62mg • sod. 134mg • calc. 100mg • fiber 1g
CHOCOLATE MINT ICE CREAM
Makes about fourteen
1
⁄
2
-cup (125 ml) servings
1
1
⁄
2
cups (375 ml) whole milk
3
⁄
4
cup (180 ml) chocolate syrup
3
tablespoons (45 ml) granulated sugar
3
cups (750 ml) heavy cream
1
teaspoon (5 ml) peppermint extract
1
cup (250 ml) chopped chocolate mint candies
(such as Andes
®
) or mint chocolate morsels
or 1 cup (250 ml) chopped peppermint patty candies
In a medium mixing bowl, use a hand mixer on low speed to combine
the milk, chocolate syrup, and granulated sugar until the sugar is dissolved,
about 1 to 2 minutes. Stir in the heavy cream and peppermint. Turn the
machine on; pour the mixture into freezer bowl, and let mix until thickened,
about 20 to 25 minutes. Five minutes before mixing is completed, add the
reserved chopped candies or morsels and let mix in completely. 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 freezer for about
2 hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving:
Calories 321 (67% from fat) • carb. 25g • pro. 2g • fat 24g
sat. fat 15g • chol. 73mg • sod. 47mg • calc. 66mg • fiber 3g
Andes
®
Candies is a registered trademark owned by Charms Marketing Co.
PISTACHIO ICE CREAM
Makes about fourteen
1
⁄
2
-cup (125 ml) servings
1
1
⁄
3
cups (330 ml) whole milk, well chilled
1
1
⁄
8
cups (275 ml) granulated sugar
3
cups (750 ml) heavy cream, well chilled
1
1
⁄
2
teaspoon (7 ml) pure vanilla extract
1
teaspoon (5 ml) pure almond extract
1
1
⁄
2
cups (375 ml) shelled pistachios, roughly chopped
(use plain or lightly salted – do not use red pistachios)
In a medium mixing bowl, use a hand mixer on low speed to combine
the milk and granulated sugar until the sugar is dissolved, about 1 to
2 minutes. Stir in the heavy cream, and vanilla and almond extracts.
Turn the machine on; pour the mixture into freezer bowl, and let mix until
thickened, about 20 to 25 minutes. During the last 5 minutes of freezing,
add the pistachios. 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 freezer for about 2 hours. Remove from freezer
about 15 minutes before serving.
Nutritional information per serving:
Calories 332 (69% from fat) • carb. 22g • pro. 5g • fat 26g
sat. fat 13g • chol. 73mg • sod. 32mg • calc. 79mg • fiber 1g
.
VANILLA BEAN ICE CREAM
Makes about fourteen
1
⁄
2
-cup (125 ml) servings
2
1
⁄
3
cups (580 ml) whole milk
2
1
⁄
3
cups (580 ml) heavy cream
1
whole vanilla bean [about 6 inches (153 cm) in length]
3
large eggs
4
large egg yolks
1
1
⁄
8
cups (275 ml) sugar
2
teaspoons (10 ml) pure vanilla extract
Combine the milk and cream in a Cuisinart
®
medium saucepan. Use a sharp
knife to split the vanilla bean in half lengthwise. Use the blunt edge to
scrape out the “seeds.” Stir the seeds and bean pod into the milk/cream
mixture. Bring the mixture to a slow boil over medium heat, reduce the heat
to low, and simmer for 30 minutes, stirring occasionally.
Combine eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer
on medium speed to beat until the mixture is thick, smooth, and pale yellow
in colour (similar to mayonnaise), about 2 minutes.
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