Cuisinart ICE-100 - Manual (Page 20)

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3. Once milk/cream mixture comes to a simmer, add the milk/
sugar mixture and stir until fully combined, reserve the mixing
bowl for the mascarpone. Add the mascarpone and whisk to
loosen slightly.
4. While still set over medium/medium-low heat, continuously stir
until mixture boils and thickens to where it can coat the back of
a spoon (this will take about 15 minutes, depending on the stove
being used).
5. Remove pan from heat. Slowly pour the hot liquid into the
mascarpone, mixing with a hand mixer or whisk until mixture is
completely homogenous. Once mixture is homogenous, stir in
pectin, strain and cool to room temperature. Cover and
refrigerate a minimum of at least 2 hours, or overnight. Whisk
mixture together again before pouring into the ice cream maker,
base will be very thick.
6. Pour the mixture into the mixing bowl, fitted with the gelato
paddle, of the Cuisinart® Ice Cream and Gelato Maker. Turn
unit on, set Timer and press Start. Let mix until thickened,
about 40 to 50 minutes. The gelato will have a soft, creamy
texture. Once the gelato is thick, spoon the fig mixture in while
mixing, a large dollop at a time until all is incorporated. Serve or
store in airtight container in freezer.
Nutritional information per serving: (based on ½ cup)
Calories 257 (45% from fat) • Carb. 33g • Pro. 3g • Fat 13g • Sat. fat 8g
• Chol. 48mg • Sod. 69mg • Fiber 1g • Calc. 88mg
MIXED BERRY GELATO
Makes about 5 cups (ten ½-cup servings)
1 cup heavy cream
2 cups whole milk, divided
1 cup granulated sugar
2 tablespoons cornstarch
pinch sea or kosher salt
1 cup mixed fresh or frozen (thawed) berries
½ teaspoon pure vanilla extract
1 tablespoon mixed berry jam
1. In a medium saucepan, combine cream and 1½ cups of the
milk. Set over medium/medium-low heat and bring to a simmer.
2. While cream/milk mixture is heating, put the remaining milk,
sugar, cornstarch and salt into a small-medium mixing bowl.
Whisk to combine. Using a blender, food processor or hand
blender, purée the berries until mostly smooth; reserve.
3. Once milk/cream mixture comes to a simmer, add the milk/
sugar mixture and stir until fully combined. While still set over
medium/medium-low heat, continuously stir until mixture boils
and thickens to where it can coat the back of a spoon (this will
take about 15 minutes, depending on the stove being used).
4. Remove pan from heat, stir in the puréed berries, vanilla and
jam; strain and cool to room temperature. Cover and refrigerate
a minimum of at least 2 hours, or overnight. Whisk mixture
together again before pouring into the ice cream maker.
5. Pour the mixture into the mixing bowl of the Cuisinart® Ice
Cream and Gelato Maker fitted with the gelato paddle. Turn
unit on, set Timer and press Start. Let mix until thickened,
about 40 to 50 minutes. The gelato will have a soft, creamy
texture. Serve or store in airtight container in freezer.
Nutritional information per serving (based on ½ cup):
Calories 207 (44% from fat) • carb. 27g • pro. 2g • fat 10g • sat. fat 6g
• chol. 40mg • sod. 49mg • calc. 77mg • fiber 0g