10
3. Press Ice Cream and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. When the ice
cream is almost fully churned, gradually add the pecans. Allow to mix
thoroughly. 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 (based on ½ cup):
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Fresh Strawberry Ice Cream
Best made when strawberries are at their peak, this ice cream is light, sweet and fruity.
Makes about 5½ cups (eleven ½-cup servings)
1½
cups fresh strawberries, hulled*
¾
cup whole milk
2
⁄
3
cup granulated sugar
Pinch kosher salt
1½
cups heavy cream
1½
teaspoons pure vanilla extract
1. Put the strawberries into the bowl of a food processor fitted with the
chopping blade. Pulse strawberries until rough/fine chopped
(depending on preference).
2. In a medium bowl, use a hand mixer on low speed or whisk to
combine the milk, sugar and salt until the sugar is dissolved. Stir in the
heavy cream and vanilla. Stir in reserved strawberries with all juices.
Cover and refrigerate at least 2 hours, or overnight. Whisk mixture
together again before pouring into the ice cream maker.
3. Press Ice Cream and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. 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.
*Thawed frozen strawberries may be substituted if fresh strawberries
are not available.
Nutritional information per serving (based on ½ cup):
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Rich Vanilla Bean Ice Cream
For the true vanilla lover, be sure to use fresh vanilla beans to
capture the intense flavor.
Makes about 6 cups (twelve ½-cup servings)
2
1
⁄
3
cups whole milk
2½
cups heavy cream
1¼
cups granulated sugar, divided
Pinch kosher salt
1
whole vanilla bean, halved and seeds scraped
7
large egg yolks
1. In a medium saucepan set over medium-low heat, add the milk,
cream, half of the sugar, salt and the scraped vanilla bean (including
the pod). Whisk to combine and bring the mixture just to a boil.
2. While the milk/cream mixture is heating, combine the yolks and
remaining sugar in a medium bowl. Using a hand mixer on low speed
or whisk, 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 only take a
few minutes.
4. Let ice cream base come to room temperature. Then cover and
refrigerate at least 2 hours, or overnight. Before churning, pour the
mixture through a fine mesh strainer and discard the vanilla pod.
