Cuisinart ICE-70 Series, Инструкция и книга рецептов

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5. 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.
Nutritional information per serving (based on ½ cup):
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Fresh Mint with Chocolate Cookies Ice Cream
Always a winning combination, fresh mint and chocolate take the forefront
in this rich and creamy ice cream.
Makes about 7 cups (fourteen ½-cup servings)
2
1 ⁄
3
cups whole milk
2
1 ⁄
3
cups heavy cream
1¼ cups granulated sugar, divided
¼ teaspoon kosher salt
2 teaspoons pure vanilla extract
3 cups fresh mint leaves
7 large egg yolks
1½ cups crushed chocolate sandwich cookies
(about 12 cookies)
1. In a medium saucepan set over medium-low heat, add the milk,
cream, half of the granulated sugar, salt, vanilla and mint leaves.
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 a whisk, beat until mixture is pale and thick.
3. Once the milk/cream mixture has just come to a boil, slowly whisk
about
1
⁄
3
of the hot mixture into the yolk/sugar mixture. Whisk in
another 1
⁄
3
of the mixture and 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. Bring the ice cream base to room temperature. Then cover and
refrigerate at least 2 hours, or overnight. Before churning, pour the
custard through a fine mesh strainer.
5. 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 crushed cookies.
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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Mexican-Style Chocolate Ice Cream
This ice cream can be spicy for some, so adjust the cayenne to your personal taste.
Makes about 6 cups (about twelve ½-cup servings)
2½ cups whole milk
2½ cups heavy cream
2 teaspoons pure vanilla extract
1½ teaspoons ground cinnamon
¼ teaspoon cayenne
¾ teaspoon kosher salt
1 cup granulated sugar, divided
8 large egg yolks
8 ounces bittersweet chocolate, roughly chopped
1. In a medium saucepan set over medium-low heat, add the milk,
cream, vanilla, spices, salt and half of the sugar. Whisk to combine
and bring the mixture just to a boil.