Cuisinart ICE-45C Instruction and Recipe Booklet - Page 12

TROPICAL FRUIT ICE CREAM Citrus is blended with mango and papaya for a tropical flavour that everyone will love. Makes about ten ½-cup (125 ml) servings ²⁄³ cup (150 ml) orange or tangerine juice concentrate, thawed ²⁄³ cup (5 ounces [150 ml]) mango purée* ²⁄³ cup (5 ounces [150 ml]) papaya purée* ²⁄³ cup (150 ml) granulated sugar ½ tablespoon (7 ml) fresh lemon juice ½ teaspoon (2 ml) pure vanilla extract ²⁄³ cup (150 ml) whole milk ²⁄³ cup (150 ml) heavy cream Place the orange juice concentrate, mango purée, papaya purée, sugar, lemon juice, vanilla, and milk in a blender jar. Blend on high speed until smooth and homogenous, about 1 minute. Transfer to a bowl and stir in heavy cream. If not freezing immediately, cover and refrigerate until ready to use. Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes. Serve in cups or cones, adding mix-ins while dispensing ice cream. *Available in the frozen food section of well-stocked grocery stores. Fruit purées can also be made by puréeing fresh or frozen thawed fruit. Nutritional information per serving: Calories 159 (35% from fat) • carb. 25g • pro. 1g • fat 6g • sat. fat 4g • chol. 24mg • sod. 17mg • calc. 39mg • fiber 1g BANANA ICE CREAM Makes about ten ½-cup (125 ml) servings 2 medium bananas, ripe but not overripe, cut into 1-inch pieces ²⁄³ cup (150 ml) granulated sugar 1 tablespoon (15 ml) fresh lemon juice ¾ cup (175 ml) whole milk ½ teaspoon (2 ml) pure vanilla extract 1¹⁄³ cups (325 ml) heavy cream 1 to 2 drops yellow food colouring to give the yellow banana colour, optional Place the bananas, granulated sugar, lemon juice, whole milk, and vanilla in a blender jar and blend on high speed for 40 to 50 seconds until smooth, creamy and completely homogenous. Transfer to a bowl and stir in the heavy cream. Add yellow food colouring if using. If not freezing immediately, cover and refrigerate until ready to use. Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes. Serve in cups or cones, adding mix-ins while dispensing ice cream. Nutritional information per serving: Calories 193 (56% from fat) • carb. 20g • pro. 1g • fat 12g • sat. fat 7g • chol. 46mg • sod. 21mg • calc. 44mg • fiber 0g For Chocolate Banana Ice Cream: Add ¼ cup (50 ml) unsweetened cocoa powder and ¼ cup (50 ml) chocolate syrup to the blender along with the first 5 ingredients and blend as directed. 12