Cuisinart ICE-45C Instruction and Recipe Booklet - Page 13

COCONUT ICE CREAM Makes about ten ½-cup (125 ml) servings ²⁄³ cup (150 ml) sweetened coconut flakes ²⁄³ cup (150 ml) granulated sugar 1 cup (250 ml) lite coconut milk (do not use regular) ½ teaspoon (2 ml) coconut extract ½ teaspoon (2 ml) pure vanilla extract 1 cup (250 ml) whole milk 1¼ cups (300 ml) heavy cream Place the coconut flakes, granulated sugar, lite coconut milk, and both extracts in jar of a blender in that order. Blend on high speed until smooth and homogenous, about 40 to 50 seconds. Transfer to a bowl and stir in the milk and cream. If not making ice cream 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 206 (62% from fat) • carb. 18g • pro. 2g • fat 15g • sat. fat 10g • chol. 44mg • sod. 37mg • calc. 49mg • fiber 0g PUMPKIN SP'ICE CREAM Makes about ten ½-cup (125 ml) servings 1¼ cups (300 ml) whole milk ¾ cup (175 ml) packed light or dark brown sugar 1½ tablespoons (25 ml) molasses or dark corn syrup 1¹⁄³ cups (325 ml) pumpkin purée (solid pack pumpkin) 1 teaspoon (5 ml) cinnamon ¾ teaspoon (3.75 ml) ginger ¹⁄8 teaspoon (0.5 ml) freshly ground nutmeg 1½ cups (375 ml) heavy cream 1 teaspoon (5 ml) pure vanilla extract Place 1 cup (250 ml) of the milk in jar of a blender with the brown sugar, molasses, pumpkin purée, cinnamon, ginger, and nutmeg. Blend on high speed until smooth and homogenous, about 30 seconds. Transfer to a bowl and stir in the remaining cold milk and cream. If not making ice cream 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. Nutritional information per serving: Calories 217 (58% from fat) • carb. 21g • pro. 2g • fat 14g • sat. fat 9g • chol. 53mg • sod. 35mg • calc. 85mg • fiber 1g 13