Specifications

6
BASIC ICE CREAMS
SIMPLE VANILLA ICE CREAM
Makes about fourteen ½-cup (125 ml) servings
1½ cups (375 ml) whole milk
1
1
⁄8 cups (275 ml) granulated sugar
3 cups (750 ml) heavy cream
1½ tablespoons (22 ml) pure vanilla extract
In a medium mixing bowl, use a hand mixer on low speed to combine
the milk and granulated sugar until the sugar is dissolved, about 1 to
2 minutes. Stir in the heavy cream and vanilla. Turn the machine on;
pour the mixture into freezer bowl, and let mix until thickened, about
20 to 25 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:
Calories 255 (68% from fat) • carb. 19g • pro. 2g • fat 20g
sat. fat 12g • chol. 73mg • sod. 32mg • calc. 64mg • fiber 0g
FRESH STRAWBERRY ICE CREAM
Makes about fourteen ½-cup (125 ml) servings
3 cups (750 ml) fresh ripe strawberries, stemmed and sliced
4 tablespoons (60 ml) freshly squeezed lemon juice
1½ cup (375 ml) sugar, divided
1¼ cups (300 ml) whole milk
2¾ cups (680 ml) heavy cream
1½ teaspoons (7 ml) pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice and
½ cup (125 ml) of the sugar. Stir gently and allow the strawberries
to macerate in the juices for 2 hours. Strain the berries, reserving
juices. Mash or purée half the berries.
In a medium mixing bowl, use a hand mixer on low speed to combine
the milk and remaining granulated sugar until the sugar is dissolved,
about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry
juice, mashed strawberries, and vanilla. Turn the machine on; pour
the mixture into freezer bowl, and let mix until thickened, about 20
to 25 minutes. Five minutes before mixing is completed, add the
reserved sliced strawberries 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.
Note: This ice cream will have a “natural” appearance of very pale
pink. If a deeper pink is desired, add red food colouring sparingly by
drops until desired colour is achieved.
Nutritional information per serving:
Calories 275 (58% from fat) • carb. 28g • pro. 2g • fat 18g
sat. fat 11g • chol. 67mg • sod. 29mg • calc. 64mg • fiber 1g
For Fresh Peach Ice Cream, substitute 3 cups (750 ml) sliced fresh
peaches for the strawberries.
SIMPLE CHOCOLATE ICE CREAM
Makes about fourteen ½-cup (125 ml) servings
1 cup (250 ml) unsweetened cocoa powder (Dutch process
preferred)
2
⁄3 cup (150 ml) granulated sugar
½ cup (125 ml) firmly packed brown sugar
1½ cups (375 ml) whole milk
3¼ cups (800 ml) heavy cream
1 tablespoon (15 ml) pure vanilla extract
Place the cocoa and sugars in a medium bowl; stir to combine. Add
the whole milk and use a hand mixer on low speed or whisk to combine
until the cocoa and sugars are dissolved, about 1 to 2 minutes. Stir
in the heavy cream and vanilla. If not freezing immediately, cover and
refrigerate until ready to use.
Turn machine on; pour mixture into freezer bowl, and let mix until
thickened, about 25 to 35 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:
Calories 286 (66% from fat) • carb. 23g • pro. 3g • fat 22g
sat. fat 14g • chol. 79mg • sod. 37mg • calc. 81mg • fiber 2g
PEANUT BUTTER CUP ICE CREAM
Makes about fourteen ½-cup (125 ml) servings
1
1
⁄8 cups (275 ml) good quality peanut butter (not natural)
¾ cup (180 ml) granulated sugar
1¼ cups (300 ml) whole milk
2 cups (500 ml) heavy cream
1½ teaspoons (7 ml) pure vanilla extract
1 cup (250 ml) chopped chocolate peanut butter cup candies
In a medium mixing bowl, use a hand mixer or whisk 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