Cuisinart ICE-20 - Manual (Page 5)

4
BASIC ICE CREAMS
VANILLA ICE CREAM
Preparation: 5 minutes, plus 20 – 25 minutes chilling time; optional 2 hours to ripen.
Makes ten 1/2-cup servings.
1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 – 2 teaspoons pure vanilla extract, to taste
In a medium bowl, use a hand mixer or a whisk to combine the milk and
granulated sugar until the sugar is dissolved, about 1 – 2 minutes on low
speed. Stir in the heavy cream and vanilla to taste. Turn machine on,
pour mixture into freezer bowl through ingredient spout and let mix until
thickened, about 25 – 30 minutes.
Nutritional analysis per serving:
Calories 239 (68% from fat) • carbo. 17g • pro 2g • fat 18g •
sat. fat 11g • chol. 69mg • sod. 30mg
VARIATIONS:
Mint Chip: Omit the vanilla and replace with 1 to 1-1/2 teaspoons pure
peppermint extract (to taste). Chop your favorite 4-ounce bittersweet or
semi-sweet chocolate bar into tiny uneven pieces. Add the chopped
chocolate during the last 5 minutes of mixing.
Butter Pecan: Melt 1 stick unsalted butter in a 10-inch skillet. Add 1 cup
roughly chopped pecans and 1 teaspoon kosher salt. Cook over medi-
um-low heat, stirring frequently until the pecans are lightly browned.
Remove from the heat, strain (the butter will have a pecan flavor and may
be reserved for another use). Allow the pecans to cool completely. Add
the toasted buttered pecans during the last 5 minutes of mixing.
Cookies & Cream: Add 3/4 cup coarsely chopped cookies or your
favorite candy (chocolate chip, Oreos
® , Mint Oreos ® , etc.) during the last
5 minutes of mixing.
BASIC CHOCOLATE ICE CREAM
Preparation: about 1 hour (active time about 5- 10 minutes), plus 25 - 30 minutes
chilling time; optional 2 hours to ripen.
Makes ten 1/2-cup servings.
1 cup whole milk
1/2 cup granulated sugar
8 ounces bittersweet or semi-sweet chocolate (your favorite),
broken into 1/2-inch pieces
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
Heat the whole milk until it is just bubbling around the edges (this may
be done on the stovetop or in a microwave). In a blender or food proces-
sor fitted with the metal blade, pulse to process the sugar with the
chocolate until the chocolate is very finely chopped. Add the hot milk,
process until well blended and smooth. Transfer to a medium bowl and
let the chocolate mixture cool completely. Stir in the heavy cream and
vanilla to taste. Chill for 30 minutes or longer.
Turn the machine ON, pour chilled mixture into freezer bowl through
ingredient spout and let mix until thickened, about 25 – 30 minutes.
Nutritional analysis per serving:
Calories 370 (60% from fat) • carbo. 34g • pro 3g • fat 25g •
sat. fat 11g • chol. 65mg • sod. 31mg
VARIATIONS:
Chocolate Almond: Add 1/2 teaspoon pure almond extract along with
the vanilla. Add 1/2 - 3/4 cup chopped toasted almonds or chopped
chocolate-coated almonds during the last 5 – 10 minutes of freezing.
Chocolate Cookie: Add 1/2 - 1 cup chopped cookies during the last
5 minutes of freezing.
Chocolate Fudge Brownie: Add 1/2 - 1 cup chopped day old brownies
during the last 5 minutes of freezing.
Chocolate Marshmallow Swirl: When removing the ice cream to a con-
tainer for freezing, layer it with dollops of your favorite chocolate sauce
and scoops of marshmallow crème (fluff). Freeze at least 2 hours before
serving.
FRESH STRAWBERRY ICE CREAM
Preparation: 5 – 10 minutes, plus 2 hours for the strawberries to macerate,
20 – 25 minutes chilling time; optional 2 hours to ripen.
Makes twelve 1/2-cup servings.
1 pint fresh ripe strawberries, stemmed and sliced
3 tablespoons freshly squeezed lemon juice
1 cup sugar, divided
1 cup whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice and 1/3
cup of the sugar; stir gently and allow to the strawberries to macerate in
the juices for 2 hours.