Specifications

8
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 chopped candies or morsels 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 321 (67% from fat) • carb. 25g • pro. 2g • fat 24g
sat. fat 15g • chol. 73mg • sod. 47mg • calc. 66mg • fiber 3g
Andes® Candies is a registered trademark owned by Charms Marketing Co.
PISTACHIO ICE CREAM
Makes about fourteen ½-cup (125 ml) servings
1
1
⁄3 cups (330 ml) whole milk, well chilled
1
1
⁄8 cups (275 ml) granulated sugar
3 cups (750 ml) heavy cream, well chilled
1½ teaspoon (7 ml) pure vanilla extract
1 teaspoon (5 ml) pure almond extract
1½ cups (375 ml) shelled pistachios, roughly chopped
(use plain or lightly salted – do not use red pistachios)
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 and almond extracts.
Turn the machine on; pour the mixture into freezer bowl, and let mix
until thickened, about 20 to 25 minutes. During the last 5 minutes of
freezing, add the pistachios. 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 332 (69% from fat) • carb. 22g • pro. 5g • fat 26g
sat. fat 13g • chol. 73mg • sod. 32mg • calc. 79mg • fiber 1g.
VANILLA BEAN ICE CREAM
Makes about fourteen ½-cup (125 ml) servings
2
1
⁄3 cups (580 ml) whole milk
2
1
⁄3 cups (580 ml) heavy cream
1 whole vanilla bean [about 6 inches (153 cm) in length]
3 large eggs
4 large egg yolks
1
1
⁄8 cups (275 ml) sugar
2 teaspoons (10 ml) pure vanilla extract
Combine the milk and cream in a Cuisinart® medium saucepan.
Use a sharp knife to split the vanilla bean in half lengthwise. Use the
blunt edge to scrape out the “seeds.” Stir the seeds and bean pod
into the milk/cream mixture. Bring the mixture to a slow boil over
medium heat, reduce the heat to low, and simmer for 30 minutes,
stirring occasionally.
Combine eggs, egg yolks, and sugar in a medium bowl. Use a hand
mixer on medium speed to beat until the mixture is thick, smooth,
and pale yellow in colour (similar to mayonnaise), about 2 minutes.
Remove the vanilla bean pod from the milk/cream mixture and discard.
Measure out 1 cup (250 ml) of the hot liquid. With the mixer on low
speed, add the cup of hot milk/cream to the egg mixture in a slow,
steady stream. When thoroughly combined, pour the egg mixture
back into the saucepan with the rest of the milk/cream mixture and
stir to combine. Cook, stirring constantly, over medium-low heat until
the mixture is thick enough to coat the back of a spoon. Transfer
to a bowl, stir in vanilla, cover with a sheet of plastic wrap placed
directly on the custard, and chill completely.
Pour the chilled custard into the freezer bowl, turn the machine on
and let mix until thickened, about 25 to 30 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 257 (64% from fat) • carb. 19g • pro. 4g • fat 19g
sat. fat 11g • chol. 166mg • sod. 50mg • calc. 86mg • fiber 0g