Recipe Booklet

4
S’mores Ice Cream
All of the flavors of a s’more in one bite of ice cream.
Makes about 6 cups (twelve ½-cup servings)
½ cup cocoa powder, sifted
¹∕
³
cup granulated sugar
¼ cup packed dark brown sugar
pinch salt
²∕
³
cup whole milk
1½ cups heavy cream
1 teaspoon pure vanilla extract
¾ cup marshmallow cream (e.g. Fluff
®
)
2 full graham cracker sheets, crushed
2 ounces milk chocolate (¹∕
³
cup chips), melted and
reserved at room temperature
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 and sugars
are 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. Five minutes before mixing is
completed, gradually add the marshmallow cream, one
spoonful at a time. Once mixed, add the crushed graham
crackers and melted chocolate, one at a time, through
the top 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.
Tip: If marshmallow cream is too stiff, warm slightly in
microwave before adding to freezer bowl.
Nutritional information per serving (based on ½ cup):
Calories 292 (52% from fat) • carb. 33g • pro. 2g • fat 17g • sat. fat 10g
• chol. 57mg • sod. 48mg • calc. 43mg • fiber 1g
Fresh Strawberry Ice Cream
Best made when strawberries are at their peak of freshness,
this ice cream is light, sweet and fruity.
Makes about 5 cups (ten ½-cup servings)
1½ cups fresh strawberries, hulled*
¾ cup whole milk
²∕
³
cup granulated sugar
pinch salt
1½ cups heavy cream
1½ teaspoons pure vanilla extract
1. Put the strawberries into the bowl of a food processor
fitted with the chopping blade. Pulse strawberries until
rough/finely chopped (depending on preference). Reserve
in bowl.
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. Stir in
reserved strawberries with all juices. Cover and
refrigerate 1 to 2 hours, or overnight.
3. 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.
* Frozen strawberries may be substituted if fresh
strawberries are not available.
Nutritional information per serving (based on ½ cup):
Calories 192 (62% from fat) • carb. 16g • pro. 1g • fat 13g • sat. fat 9g
• chol. 51mg • sod. 23mg • calc. 26mg • fiber 0g
Peanut Butter Cup Ice Cream
One of the easiest ice creams to make, the rich
peanut butter flavors in this ice cream will have
your friends and family in awe.
Makes about 6 cups (twelve ½-cup servings)
1 cup good quality peanut butter (not natural)
²∕
³
cup granulated sugar
1 cup whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
1 cup chopped chocolate peanut butter cup candies
(about 15 miniature peanut butter cups)
1. In a medium mixing bowl, use a hand mixer on low speed
to combine the peanut butter and sugar until smooth.
Add the milk and mix on low speed until the sugar is
dissolved, about 1 to 2 minutes. 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 freezer bowl and let mix until thickened, about 15 to
20 minutes. Five minutes before mixing is completed,
add the chopped candy through the top 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 365 (68% from fat) • carb. 23g • pro. 8g • fat 29g • sat. fat 12g
• chol. 58mg • sod. 153mg • calc. 58mg • fiber 2g