Specifications

7
heavy cream and vanilla. Turn the machine on; pour the mixture into
freezer bowl, and let mix until thickened, about 25 to 35 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:
Calories 261 (69% from fat) • carb. 15g • pro. 6g • fat 21g
sat. fat 9g • chol. 43mg • sod. 110mg • calc. 49mg • fiber 1g
COFFEE BUTTER ALMOND ICE CREAM
Makes about fourteen ½-cup (125 ml) servings
4 tablespoons (60 ml) unsalted butter
1 cup (250 ml) slivered almonds, roughly chopped
1 teaspoon (5 ml) kosher salt
1½ cups (375 ml) whole milk, chilled
1
1
⁄8 cups (275 ml) granulated sugar
3-5 tablespoons (45-75 ml) instant espresso powder (to taste)
3 cups (750 ml) heavy cream
2 teaspoons (10 ml) almond extract
1 teaspoon (5 ml) pure vanilla extract
Melt the butter in a 10-inch (25 cm) skillet. Add the slivered almonds
and kosher salt. Cook over medium-low heat until almonds are
toasted and golden, stirring frequently, about 4 to 5 minutes.
Remove from the heat, strain (the butter will have an almond flavour;
can be reserved for another use). Chill the nuts.
In a medium mixing bowl, use a hand mixer on low speed to combine the
milk, granulated sugar and espresso powder until the sugar is dissolved,
about 1 to 2 minutes. Stir in the heavy cream and extracts. Turn the
machine on; pour the mixture into freezer bowl, and let mix until
thickened, about 20 to 25 minutes. Add the chopped nuts to the
mixture during the last 5 minutes of freezing. 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 287 (70% from fat) • carb. 19g • pro. 3g • fat 23g
sat. fat 12g • chol. 71mg • sod. 131mg • calc. 78mg • fiber 0g
For Coffee Ice Cream, omit the toasted buttered almonds, if
desired; add 1 tablespoon (15 ml) Kahlua® or other coffee liqueur to
the mixture.
Kahlua® is a registered trademark owned by the Kahlua Company.
PUMPKIN PIE ICE CREAM
Makes about fourteen ½-cup (125 ml) servings
1½ cups (375 ml) whole milk
1 cup (250 ml) packed light or dark brown sugar
2 tablespoons (30 ml) molasses or dark corn syrup
1¾ cups (430 ml) pumpkin purée (solid pack pumpkin)
1½ teaspoons (7 ml) cinnamon
1 teaspoon (5 ml) ginger
¼ teaspoon (1 ml) freshly ground nutmeg
2½ cups (625 ml) heavy cream
1 teaspoon (5 ml) pure vanilla extract
1 cup (250 ml) crumbled ginger snaps, vanilla butter cookies,
or graham crackers
In a medium mixing bowl, use a hand mixer on low speed to combine
the milk, brown sugar, and molasses until the sugar is dissolved,
about 1 to 2 minutes. Stir in the pumpkin purée, cinnamon, ginger,
and nutmeg. Add heavy cream and vanilla. Turn the machine on;
pour the mixture into freezer bowl, and let mix until thickened, about
20 to 25 minutes. Add the crumbled cookies during the last 5 minutes
of mixing. 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.
For plain Pumpkin Ice Cream, omit cookies.
Nutritional information per serving:
Calories 310 (52% from fat) • carb. 35g • pro. 3g • fat 18g
sat. fat 11g • chol. 62mg • sod. 134mg • calc. 100mg • fiber 1g
CHOCOLATE MINT ICE CREAM
Makes about fourteen ½-cup (125 ml) servings
1½ cups (375 ml) whole milk
¾ cup (180 ml) chocolate syrup
3 tablespoons (45 ml) granulated sugar
3 cups (750 ml) heavy cream
1 teaspoon (5 ml) peppermint extract
1 cup (250 ml) chopped chocolate mint candies
(such as Andes®) or mint chocolate morsels or 1 cup (250 ml)
chopped peppermint patty candies
In a medium mixing bowl, use a hand mixer on low speed to combine
the milk, chocolate syrup, and granulated sugar until the sugar is
dissolved, about 1 to 2 minutes. Stir in the heavy cream and peppermint.