Cuisinart ICE-30BCP1 Recipe - Page 3

Basic ICE CREAMs Simple Vanilla Ice Cream Makes about fourteen ½-cup servings 1½ cups whole milk 11⁄8 cups granulated sugar 3 cups heavy cream 1½ tablespoons pure vanilla extract In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Nutritional information per serving: Calories 255 (68% from fat) • carb. 19g • pro. 2g • fat 20g • sat. fat 12g • chol. 73mg • sod. 32mg • calc. 64mg • fiber 0g Fresh Strawberry Ice Cream Makes about fourteen ½-cup servings 3 cups fresh ripe strawberries, stemmed and sliced 4 tablespoons freshly squeezed lemon juice 1½ cups sugar, divided 1½ cups whole milk 2¾ cups heavy cream 1½ teaspoons pure vanilla extract In a small bowl, combine the strawberries with the lemon juice and ½ cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries. In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Note: This ice cream will have a "natural" appearance of very pale pink. If a deeper pink is desired, add red food coloring sparingly by drops until desired color is achieved. Nutritional information per serving: Calories 275 (58% from fat) • carb. 28g • pro. 2g • fat 18g • sat. fat 11g • chol. 67mg • sod. 29mg • calc. 64mg • fiber 1g For Fresh Peach Ice Cream: Substitute 3 cups sliced fresh peaches for the strawberries. Simple Chocolate Ice Cream Makes about fourteen ½-cup servings 1 cup unsweetened cocoa powder (Dutch process preferred) 2⁄3 cup granulated sugar ½ cup firmly packed brown sugar 1½ cups whole milk 3¼ cups heavy cream 1 tablespoon pure vanilla extract Place the cocoa and sugars in a medium bowl; stir to combine. Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use. Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Nutritional information per serving: Calories 286 (66% from fat) • carb. 23g • pro. 3g • fat 22g • sat. fat 14g • chol. 79mg • sod. 37mg • calc. 81mg • fiber 2g Peanut Butter Cup Ice Cream Makes about fourteen ½-cup servings 11⁄8 cups good quality peanut butter (not natural) ¾ cup granulated sugar 1¼ cups whole milk 2 cups heavy cream 1½ teaspoons pure vanilla extract 1 cup chopped chocolate peanut butter cup candies In a medium mixing bowl, use a hand mixer or whisk to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the 3