Cuisinart ICE-20 - Manual (Page 6)

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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 plus any accumulated juices from the
strawberries and vanilla. Turn the machine ON, pour mixture into freezer
bowl through ingredient spout and let mix until thickened, about 25 – 30
minutes. Add the sliced strawberries during the last 5 minutes of freezing.
Note: this ice cream will have a “natural” appearance of very pale pink; if
a deeper pink is desired, sparingly add drops of red food coloring until
desired color is achieved.
Nutritional analysis per serving:
Calories 222 (61% from fat) • carbo. 20g • pro 2g • fat 15g • sat. fat 10g • chol.
57mg • sod.26mg
HOLIDAY RECIPES
EGGNOG ICE CREAM
Preparation: 5 – 10 minutes, 25 – 30 minutes chilling time; optional 2 hours to
“ripen” in freezer.
Makes about ten 1/2-cup servings.
1/2 cup pasteurized egg product, such as EggBeaters®
3/4 cup sugar
1 cup whole milk
2 cups heavy cream
1 teaspoon rum extract
1 teaspoon brandy extract
1/2 teaspoon pure vanilla extract
1/8-1/4 teaspoon freshly grated nutmeg, to taste
Combine the pasteurized egg product and sugar in a medium bowl and
beat on medium speed with a hand mixer until thickened and pale yellow
in appearance, about 1-1/2 to 2 minutes. Use low speed to stir in the
whole milk, heavy cream, rum extract, brandy extract, and vanilla extract.
Stir in the nutmeg to taste.
Turn the machine ON, pour mixture into freezer bowl through ingredient
spout and let mix until thickened, about 25 – 30 minutes. The ice cream
will have a soft creamy texture. If desired, transfer the ice cream to an
airtight container and place in freezer until firm, about 2 hours to “ripen.”
Nutritional analysis per serving:
Calories 244 (67% from fat) • carbo. 17g • pro 3g • fat 17g • sat. fat 11g • chol.
69mg • sod. 46
PEPPERMINT STICK ICE CREAM
Preparation: 5 – 10 minutes, 25 – 30 minutes chilling time; optional 2 hours to
“ripen” in freezer.
Makes about 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
1 teaspoon peppermint extract
3/4 cup crushed hard peppermint candies
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, vanilla and peppermint extract. Turn the
machine ON, pour mixture into freezer bowl through ingredient spout and
let mix until thickened, about 25 – 30 minutes. Add the crushed pepper-
mint candies during the last 5 minutes of mixing.
Nutritional analysis per serving:
Calories 282 (58% from fat) • carbo. 28g • pro 2g
• fat 18g • sat. fat 11g • chol. 69mg • sod. 36mg • fib 0g
SORBETS & SHERBETS
FRESH LEMON SORBET
Preparation: 10 minutes + cooling time, 25 – 30 minutes chilling time; optional 2
hours to “ripen” in freezer.
Makes eight 1/2-cup servings.
2 cups sugar
2 cups water
1-1/2 cups freshly squeezed lemon juice
1
tablespoon finely chopped lemon zest *
Combine the sugar and water in a medium saucepan and bring to a boil
over medium-high heat. Reduce heat to low and simmer without stirring
until the sugar dissolves, about 3 – 5 minutes. Cool completely. This is
called a simple syrup, and may be made ahead in larger quantities to
have on hand for making fresh lemon sorbet. Keep refrigerated until
ready to use.