Cuisinart ICE-30BCP1 Recipe - Page 5

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. Nutritional information per serving: Calories 321 (67% from fat) • carb. 25g • pro. 2g • fat 24g • sat. fat 15g • chol. 73mg • sod. 47mg • calc. 66mg • fiber 3g Andes® Candies is a registered trademark owned by Charms Marketing Co. Pistachio Ice Cream Makes about fourteen ½-cup servings 11⁄3 cups whole milk, well chilled 11⁄8 cups granulated sugar 3 cups heavy cream, well chilled 1½ teaspoons pure vanilla extract 1 teaspoon pure almond extract 1½ cups shelled pistachios, roughly chopped (use plain or lightly salted - do not use red pistachios) 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 and almond extracts. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. During the last 5 minutes of freezing, add the pistachios. 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 332 (69% from fat) • carb. 22g • pro. 5g • fat 26g • sat. fat 13g • chol. 73mg • sod. 32mg • calc. 79mg • fiber 1g Vanilla Bean Ice cream Makes about fourteen ½-cup servings 21⁄3 cups whole milk 21⁄3 cups heavy cream 1 whole vanilla bean (about 6 inches in length) 3 large eggs 4 large egg yolks 11⁄8 cups sugar 2 teaspoons pure vanilla extract Combine the milk and cream in a Cuisinart® medium saucepan. Use a sharp knife to split the vanilla bean in half lengthwise. Use the blunt edge to scrape out the "seeds." Stir the seeds and bean pod into the milk/cream mixture. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally. Combine eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in color (similar to mayonnaise), about 2 minutes. Remove the vanilla bean pod from the milk/cream mixture and discard. Measure out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream. When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixture and stir to combine. Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl, stir in vanilla, cover with a sheet of plastic wrap placed directly on the custard, and chill completely. Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 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 257 (64% from fat) • carb. 19g • pro. 4g • fat 19g • sat. fat 11g • chol. 166mg • sod. 50mg • calc. 86mg • fiber 0g Deep Dark Chocolate Ice Cream Makes about fourteen ½-cup servings 2¼ cups whole milk 2¼ cups heavy cream 1 vanilla bean 11⁄8 cups granulated sugar 11⁄8 cups Dutch process cocoa 2 large eggs 2 large egg yolks 12 ounces bittersweet chocolate, chopped 2 teaspoons pure vanilla extract In a large saucepan, combine the whole milk and heavy cream over medium-low heat. With a sharp knife, split the vanilla bean lengthwise; use the blunt edge of the knife to scrape out the "seeds" of the vanilla bean. Stir the seeds and bean pod into the milk/cream mixture. Simmer the milk/cream mixture over low heat for 30 minutes. Remove the vanilla bean pod and discard it or rinse and reserve for another use. Combine the sugar, cocoa, eggs, and egg yolks in a medium bowl; using a hand mixer on medium speed, beat until thickened like mayonnaise. Measure out 1 cup of the hot milk/cream mixture. With the mixer on low 5