5
COFFEE ICE CREAM
Makes ten 1/2-cup (125 ml) servings
1
cup (250 ml) whole milk, well chilled
3/4
cup (180 ml) granulated sugar
2 – 3
tablespoons (30 ml - 45 ml) instant espresso or coffee, to taste
2
cups (500 ml) heavy cream, well chilled
1
teaspoon (5 ml) pure vanilla extract
In a medium bowl, use a Cuisinart
®
Hand Mixer (or a whisk) to combine
the milk, granulated sugar, and espresso powder until the sugar and
espresso are dissolved, about 1 – 2 minutes on low speed. Stir in the
heavy cream and vanilla. Cover, refrigerate, and chill if time allows.
Pour mixture into mixing bowl of Cuisinart
®
Supreme
™
Commercial
Quality Ice Cream Maker. Place mixing paddle in lid; place lid and motor
arm on unit. Set timer for 35-45 minutes for “soft” ice cream or
45-60 minutes for “hard” ice cream and let mix until thickened. Serve
immediately or transfer the ice cream to an airtight container and place
in freezer until firm, about 2 hours, to “ripen.” Remove from freezer
10 minutes before serving.
Nutritional analysis per serving:
Calories 241 (67% from fat) • carb. 18g • pro 3g • fat 18g
• sat. fat 11g • chol. 69mg • sod. 30mg • calc. 77mg • fiber 0g
MOCHA LATTE ICE CREAM
Makes ten 1/2-cup (125 ml) servings
1
cup (250 ml) whole milk, well chilled
3/4
cup (180 ml) brown sugar, packed
2
tablespoons (30 ml) instant espresso or coffee
2
tablespoons (30 ml) unsweetened cocoa powder
2
cups (500 ml) heavy cream, well chilled
1
teaspoon (5 ml) pure vanilla extract
In a medium bowl, use a Cuisinart
®
Hand Mixer (or a whisk) to combine
the milk, sugar, espresso powder, and cocoa until the sugar and
espresso are dissolved, about 1 – 2 minutes on low speed. Stir in the
heavy cream and vanilla.
Stir mixture and pour into mixing bowl of Cuisinart
®
Supreme
™
Commercial Quality Ice Cream Maker. Place mixing paddle on lid;
place lid and motor arm on unit. Set timer for 35-45 minutes for
“soft” ice cream or 45-60 minutes for “hard” ice cream and let mix
until thickened. Serve immediately or transfer the ice cream to a
resealable container and place in freezer until firm, about 2 hours, to
“ripen.” Remove from freezer 10 minutes before serving.
Nutritional analysis per serving:
Calories 241 (67% from fat) • carb. 18g • pro. 3g • fat 18g
• sat. fat 11g • chol. 69mg • sod. 30mg • calc. 80mg • fiber 0g
CINNAMON BROWN SUGAR ICE CREAM
Makes ten 1/2-cup (125 ml) servings
1
cup (250 ml) whole milk, well chilled
3/4
cup (180 ml) brown sugar, packed
2
teaspoons (10 ml) ground cinnamon*
2
cups (500 ml) heavy cream, well chilled
1-1/2
teaspoons (7 ml) pure vanilla extract, to taste
In a medium bowl, use a Cuisinart
®
Hand Mixer (or whisk) to combine the
milk, brown sugar and cinnamon until the sugar is dissolved, about 1 – 2
minutes on low speed. Stir in the heavy cream and vanilla. If time allows,
cover and refrigerate.
Pour mixture into mixing bowl of Cuisinart
®
Supreme
™
Commercial
Quality Ice Cream Maker. Place mixing paddle in lid; place lid and
motor arm on unit. Set timer for 35-45 minutes for “soft” ice cream or
45-60 minutes for “hard” ice cream and let mix until thickened. Serve
immediately or transfer the ice cream to a resealable container and place
in freezer until firm, about 2 hours, to “ripen.” Remove from freezer
10 minutes before serving.
*There are many types of cinnamon available. Try this ice cream using
a China Cassia cinnamon, or a Saigon cinnamon.
Nutritional information per serving:
Calories 242 (67% from fat) • carb. 19g • pro. 2g • fat 18g
• sat. fat 11g • chol. 68mg • sod. 35mg • calc. 80mg • fiber 0g
PEANUT BUTTER CUP ICE CREAM
Makes ten 1/2-cup (125 ml) servings
1
cup (250 ml) creamy peanut butter
3/4
cup (180 ml) granulated sugar
1
cup (250 ml) whole milk
1-1/3
cups (330 ml) heavy cream
1-1/2
teaspoons (7 ml) vanilla extract
3/4
cup (180 ml) roughly chopped Reese’s
®
Peanut Butter Cups
1/3
cup (80 ml) chopped toasted peanuts
In a medium bowl, use a Cuisinart
®
Hand Mixer on low speed, or a whisk,
to combine peanut butter and sugar until smooth. Add the milk and blend
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