Cuisinart ICE-100 - Manual (Page 14)

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3. Place the chopped chocolate in a separate mixing bowl;
reserve.
4. Once the milk/cream mixture has come to a slight boil, whisk
about ¹∕³ of the hot mixture into the yolk/sugar mixture. Add
another ¹∕³ of the mixture, then return the combined mixture to
the saucepan. Using a wooden spoon, stir the mixture
constantly over the 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.
5. Pour the mixture through a fine mesh strainer into the bowl of
the reserved chocolate; whisk to combine and then bring to
room temperature. Cover and refrigerate at least 2 hours, or
overnight. Whisk mixture again before pouring into the ice
cream maker.
6. Pour the mixture into the mixing bowl of the Cuisinart® Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until thickened,
about 40 to 50 minutes. The ice cream will have a soft, creamy
texture. Serve or store in airtight container in freezer.
Nutritional information per serving (based on ½ cup):
Calories 320 (64% from fat) • carb. 26g • pro. 5g • fat 24g • sat. fat 14g
• chol. 161mg • sod. 157mg • calc. 97mg • fiber 1g
GRAND MARNIER ICE CREAM
A luxurious treat intended for the adult crowd.
Makes about 5 cups (about ten ½-cup servings)
2 cups whole milk
2 cups heavy cream
zest of one medium-large orange
1 cup granulated sugar, divided
pinch sea or kosher salt
5 large egg yolks
1 teaspoon pure vanilla extract
3 tablespoons Grand Marnier (orange liqueur)
1. In a medium saucepan set over medium-low heat, stir together
the milk and heavy cream. Bring the mixture just to a boil. Turn
heat off and add the orange zest; let mixture steep for 30 to 60
minutes. After steeping, add half of the sugar and salt and
gradually return the mixture just to a boil over medium-low heat.
2. While the milk/cream mixture is reheating, 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 come to a slight boil, whisk
about ¹∕³ of the hot mixture into the yolk/sugar mixture. Add
another ¹∕³ of the mixture, then return the combined mixture to
the saucepan. Using a wooden spoon, stir the mixture
constantly over the 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. Stir in the vanilla and Grand Marnier and pour the mixture
through a fine mesh strainer (discard the orange zest); bring to
room temperature. Cover and refrigerate at least 2 hours, or
overnight. Whisk mixture 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 ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until thickened,
about 40 to 50 minutes. The ice cream will have a soft, creamy
texture. Serve or store in airtight container in freezer.
Nutritional information per serving (based on ½ cup):
Calories 313 (60% from fat) • carb. 24g • pro. 4g • fat 21g • sat. fat 13g
• chol. 177mg • sod. 62mg • calc. 103mg • fiber 0g