Recipe Booklet

3
Simple Ice Creams
Simple Vanilla Ice Cream
This ice cream can easily be dressed up by adding your
favorite chopped candies or sprinkles at the end of churning.
Makes about 5 cups (ten ½-cup servings)
1 cup whole milk
¾ cup granulated sugar
pinch salt
2 cups heavy cream
1 tablespoon pure vanilla extract
1. In a medium bowl, use a hand mixer on low speed or
whisk to combine the milk, sugar and salt until the sugar
is dissolved. Stir in the heavy cream and vanilla. Cover
and refrigerate 1 to 2 hours, or overnight.
2. Turn on the Cuisinart
®
ice cream maker; pour the mixture
into the frozen freezer bowl and let mix until thickened,
about 15 to 20 minutes. 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):
Calories 222 (73% from fat) • carb. 13g • pro. 2g • fat 18g • sat. fat 11g
• chol. 69mg • sod. 45mg • calc. 61mg • fiber 0g
Simple Chocolate Ice Cream
For a real treat, serve this with our
Chocolate Sauce on page 12.
Makes about 5 cups (ten ½-cup servings)
¾ cup cocoa powder, sifted
½ cup granulated sugar
¹∕
³
cup packed dark brown sugar
pinch salt
1 cup whole milk
2 cups heavy cream
½ tablespoon pure vanilla extract
1. In a medium bowl, whisk together the cocoa, sugars and
salt. Add the milk and, using a hand mixer on low speed
or a whisk, beat to combine until the cocoa, sugars and
salt are dissolved. Stir in the heavy cream and vanilla.
Cover and refrigerate 1 to 2 hours, or overnight.
2. Turn the Cuisinart
®
ice cream maker on; pour the mixture
into the frozen freezer bowl and let mix until thickened,
about 15 to 20 minutes. 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):
Calories 268 (62% from fat) • carb. 23g • pro. 3g • fat 19g • sat. fat 11g
• chol. 69mg • sod. 44mg • calc. 61mg • fiber 1g
Butter Pecan Ice Cream
The butter used to toast the pecans can be saved and used
over pancakes or waffles.
Makes about 5 cups (ten ½-cup servings)
4 tablespoons unsalted butter
1 cup pecans
1 teaspoon salt
1 cup whole milk
¾ cup granulated sugar
pinch salt
2 cups heavy cream
1 tablespoon pure vanilla extract
1. Melt the butter in a medium skillet. Add the pecans and
1 teaspoon of salt. Cook over medium-low heat until
pecans are toasted and golden, stirring frequently, about
6 to 8 minutes. Remove from the heat, strain and reserve
the pecans, allowing them to chill. The butter can be
used for another use – delicious over pancakes or
waffles.
2. In a medium bowl, use a hand mixer on low speed or
whisk to combine the milk, sugar and salt until the sugar
is dissolved. Stir in the heavy cream and vanilla. Cover
and refrigerate 1 to 2 hours, or overnight.
3. Turn the Cuisinart
®
ice cream maker on; pour the mixture
into the frozen freezer bowl and let mix until thickened,
about 15 to 20 minutes. Five minutes before mixing is
completed, add the reserved pecans and let mix in
completely. 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):
Calories 330 (79% from fat) • carb. 14g • pro. 3g • fat 30g • sat. fat 15g
• chol. 81mg • sod. 58mg • calc. 68mg • fiber 1g