Cuisinart ICE 40 ICE-40 Manual - Page 12
White Chocolate Ice Cream, Peanut Butter Cup Ice Cream, Coffee Ice Cream - flavor
UPC - 086279000576
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Nutritional information per serving: Calories 359 (60% from fat) • carb. 33g • pro. 7g • fat 26g sat. fat 15g • chol. 136mg • sod. 51mg • calc. 99mg • fiber 3g WHITE CHOCOLATE ICE CREAM Delicious with raspberry sauce. Preparation: about 5 - 10 minutes; 20 - 25 minutes chilling time. Optional 2 hours to "ripen" in freezer. Makes eight servings. 1 cup whole milk 1 cup heavy cream 1/2 cup sugar 1 large egg 1 large egg yolk 6 ounces white chocolate, chopped 1 tablespoon white crême de cacao 1 teaspoon vanilla extract Combine milk and cream in a heavy bottomed saucepan and bring to a simmer over medium low heat. In a medium bowl, beat the sugar, egg, and egg yolk until thick and light. Measure out one cup of the hot milk mixture. With the mixer on low speed, add the hot milk to the egg mixture in a steady stream. Stir the egg mixture into the saucepan. Cook over low heat, stirring constantly, until the mixture reaches 160°F when checked with an instant read or candy thermometer. Add the chopped white chocolate, and stir until it is completely melted. Transfer to a bowl. Cover with plastic wrap placed directly on the surface of the custard and refrigerate until completely cooled. Turn the machine ON, pour the chilled custard into the freezer bowl and let mix until thickened, about 25 to 30 minutes. If desired, transfer the frozen yogurt to an airtight container and place in freezer until firm, about 2 hours to "ripen". Nutritional information per serving: Calories 315 (59% from fat) • carb. 28g • pro. 4g • fat 21g sat. fat 12g • chol. 106mg • sod. 57mg • calc. 121mg • fiber 0g Creamy peanut butter ice cream with chunks of Reese's ® Peanut Butter Cups. Preparation: about 5 - 10 minutes; 20 - 25 minutes chilling time. Optional 2 hours to "ripen" in freezer. Makes eight servings. 2/3 1/2 2/3 1-1/3 1 3/4 1/3 cup creamy peanut butter cup granulated sugar cup whole milk cups heavy cream teaspoon vanilla extract cup roughly chopped Reese's® Peanut Butter Cups cup chopped toasted peanuts In a medium bowl, using a hand mixer on low speed, combine peanut butter and sugar until smooth. Add the milk and blend on low speed until smooth and sugar is dissolved, about 2 minutes. Stir in heavy cream and vanilla. Turn machine ON, pour into freezer bowl and let mix until thickened, about 20 to 25 minutes. Add the chopped candy and peanuts during the last 5 minutes of mixing. The ice cream will have a soft, creamy texture. Transfer the ice cream to an airtight container and place in freezer for 2 hours or longer to "ripen". Nutritional information per serving: Calories 431 (67% from fat) • carb. 25g • pro. 10g • fat 33g sat. fat 15g • chol. 59mg • sod. 164mg • calc. 73mg • fiber 1g COFFEE ICE CREAM For a richer coffee flavor, use instant espresso. Preparation: 5 minutes, plus 20 - 25 minutes chilling time. Optional 2 hours to "ripen" in freezer. Makes eight servings. 3/4 2/3 4 - 6 1-1/2 1 cup whole milk, well chilled cup granulated sugar teaspoons instant espresso or coffee, to taste cups heavy cream, well chilled teaspoon pure vanilla extract PEANUT BUTTER CUP ICE CREAM In a medium bowl, use a hand mixer or a whisk to combine the milk, granulated sugar, and espresso powder until the sugar and espresso are dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cream and vanilla. Turn the machine ON; pour mixture into freezer bowl, and let mix until thickened, about 25 to 30 minutes. The ice cream will have 11