Cuisinart ICE-70P1 User Manual - Page 12
Pistachio Ice Cream
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2. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick. 3. Place the chopped chocolate in a separate mixing bowl; reserve. 4. Once the milk/cream mixture has come to a slight boil, whisk about 1⁄3 of the hot mixture into the yolk/sugar mixture. Add another 1⁄3 of the mixture and return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over the low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook - the process should only take a few minutes. 5. Pour the hot mixture through a fine mesh strainer into the bowl of the reserved chocolate; let stand for about 1 minute then whisk to combine, making sure the chocolate is melted and custard is smooth. Let the base come to room temperature. Then cover and refrigerate at least 2 hours, or overnight. 6. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. 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 (based on ½ cup): $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH Pistachio Ice Cream An old standby takes center stage in the Cuisinart® Gelateria™ Frozen Yogurt, Ice $SFBN (FMBUP4PSCFU.BLFS8FMPWFUIJTnBWPSJOPVS#JSUIEBZ$BLFPOQBHF PS just scoop into your favorite cone. Makes about 7 cups (about fourteen ½-cup servings) 2 cups whole milk 2 cups heavy cream 1 cup granulated sugar, divided Pinch kosher salt 5 large egg yolks 1½ cups shelled, roasted, unsalted pistachios ¾ teaspoon almond extract 1. In a medium saucepan set over medium-low heat, combine the milk, cream, 1⁄3 cup of the sugar, and salt. Whisk to combine and bring the mixture just to a boil. 2. While the milk/cream mixture is heating, combine the yolks and 1⁄3 cup of the sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick. 3. In the bowl of a food processor fitted with the chopping blade, combine the pistachios with the remaining sugar. Pulse to roughly chop the nuts and set aside. 4. Once the milk/cream mixture has just come to a boil, whisk about 1⁄3 of the hot mixture into the yolk/sugar mixture. Add another 1⁄3 of the mixture and return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook - the process should only take a few minutes. 5. Pour the mixture through a fine mesh strainer into a medium bowl. Stir in the chopped pistachios and the almond extract. Let the base come to room temperature. Then cover and refrigerate at least 2 hours, or overnight. 6. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. 12