Cuisinart ICE-45C Instruction and Recipe Booklet - Page 9

SIMPLE CHOCOLATE ICE CREAM Makes about ten ½-cup (125 ml) servings ²⁄³ cup (150 ml) unsweetened cocoa powder (Dutch process preferred) ½ cup (125 ml) granulated sugar ¹⁄³ cup (75 ml) firmly packed brown sugar 1 cup (250 ml) whole milk 2 cups (500 ml) heavy cream 1 teaspoon (5 ml) pure vanilla extract Place the cocoa and sugars in a medium bowl; stir with a whisk to combine and remove any lumps. Add the whole milk and use a hand mixer (about 1 to 2 minutes on low speed) or whisk to combine the milk with the cocoa powder and sugars until they are dissolved. Stir in the heavy cream and vanilla. 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 255 (62% from fat) • carb. 23g • pro. 3g • fat 18g • sat. fat 12g • chol. 69mg • sod. 33mg • calc. 75mg • fiber 3g STRAWBERRY ICE CREAM Makes about ten ½-cup (125 ml) servings 8 ounces (240 g) very red, ripe strawberries - fresh summer berries or frozen berries, thawed ²⁄³ cup (150 ml) granulated sugar ¼ teaspoon (1 ml) pure vanilla extract ²⁄³ cup (150 ml) whole milk 1¹⁄³ cups (325 ml) heavy cream Place strawberries, granulated sugar, vanilla, and whole milk in a blender jar or food processor fitted with the metal "s" blade, and blend on high speed until completely smooth and homogenous, about 40 to 50 seconds. Pour into a bowl and stir in heavy 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 178 (60% from fat) • carb. 17g • pro. 1g • fat 12g • sat. fat 8g • chol. 46mg • sod. 20mg • calc. 43mg • fiber 1g 9