12
1. Whisk together the vanilla ice cream base and then
add the cornstarch and the espresso. Whisk well
until fully incorporated and smooth. Cover and
refrigerate a minimum of 2 hours, preferably
overnight. Whisk mixture together again before
continuing.
2. Assemble the paddle holder of the Cuisinart
®
Fruit
Scoop™ Frozen Dessert Maker with the ice cream
paddle. Place in freezer bowl and turn the unit on.
While the unit is running, pour the mixture into the
frozen freezer bowl. Allow to churn until thick, about
18 to 20 minutes. Just before finishing, add the
chocolate chips and allow to mix into the churning
ice cream for about 1 minute. 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.
Fresh Strawberry Ice Cream
Best made when strawberries are at their peak of
freshness, this ice cream is light, sweet and fruity.
Makes about 5 cups
125ml full cream milk
½
cup caster sugar Pinch salt
300ml thickened cream
1
teaspoon vanilla extract
250g
ripe strawberries, hulled and halved (or quar-
tered If they are particularly large in size)
1. In a medium bowl, combine the milk, sugar and salt.
Mix using a hand mixer or whisk on low speed, beat
to combine until the sugar is dissolved. Stir in the
cream and vanilla. Cover and refrigerate a minimum
of 2 hours, preferably overnight.
2. Assemble the paddle holder of the Cuisinart
®
Fruit
Scoop™ Frozen Dessert Maker with the fresh fruit
attachment. Place in freezer bowl and turn the unit
on. While the unit is running, pour the strawberries
into the frozen freezer bowl and let mix for 5 minutes
to break up. Once the 5 minutes have elapsed,
whisk the ice cream base together and then pour
into frozen freezer bowl with the churning
strawberries. Allow to mix until thickened, about 20 -
30 additional minutes. 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.
Variation use raspberries instead of strawberries.
Salted Caramel Ice Cream
This decadent combination will satisfy your sweet and
salty cravings.
Makes about 3 cups
Ice Cream Base:
300ml full cream milk
300ml thickened cream
cup caster sugar, divided
Pinch salt
1
½
teaspoons vanilla extract
4
large egg yolks
Caramel Sauce:
½
cup white sugar
¼
teaspoon salt
2 to 3
tablespoons water (enough to cover sugar to
make it seem like wet sand)
¼
cup thickened cream
40g
unsalted butter
Flaked sea salt, for garnish
1. In a medium saucepan set over medium-low heat,
whisk together the milk, cream, half of the sugar, salt
and vanilla extract Bring the mixture to a gentle boil.
2. While the milk/cream mixture is heating, combine
the yolks and remaining sugar in a medium bowl.
Mix using a hand mixer or whisk on low speed, beat
until mixture is pale and thick.
3. Once the milk/cream mixture has come to a slight boil,
whisk about 1⁄3 of the hot mixture into the yolk/ sugar
mixture. Add another 1⁄3 of the mixture, then return the
combined mixture to the saucepan. Using a wooden
spoon, stir the mixture constantly over 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 - 15 minutes.
4. Pour the mixture through a fine mesh strainer and
bring to room temperature. Cover and refrigerate a
minimum of 2 hours, preferably overnight.
5. Once the ice cream base has sufficiently cooled,
prepare the caramel sauce. Put the sugar, salt and
water into a heavy based, small saucepan set over
medium heat. Keep an eye on the caramel and allow
to cook until amber in colour (the colour of maple
syrup). Remove from heat and stir in the cream and
butter (it will froth a bit, so add it 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. Assemble the paddle holder of the Cuisinart
®
Fruit
Scoop™ Frozen Dessert Maker with the ice cream
