Specifications

ManualsBrandsCuisinart ManualsFrozen Dessert MakerICE-30BCC

DEEP DARK CHOCOLATE ICE CREAM

Makes about fourteen ½-cup (125 ml) servings

2¼ cups (550 ml) whole milk

2¼ cups (550 ml) heavy cream

1 vanilla bean

⁄8 cups (275 ml) granulated sugar

⁄8 cups (275 ml) Dutch process cocoa

2 large eggs

2 large egg yolks

2 teaspoons (10 ml) pure vanilla extract

12 ounces (336 g) bittersweet chocolate, chopped

In a large saucepan, combine the whole milk and heavy cream over

medium-low heat. With a sharp knife, split the vanilla bean lengthwise;

use the blunt edge of the knife to scrape out the “seeds” of the

vanilla bean. Stir the seeds and bean pod into the milk/cream

mixture. Simmer the milk/cream mixture over low heat for 30 minutes.

Remove the vanilla bean pod and discard it or rinse and reserve for

another use.

Combine the sugar, cocoa, eggs, and egg yolks in a medium bowl;

using a hand mixer on medium speed, beat until thickened like

mayonnaise. Measure out 1 cup (250 ml) of the hot milk/cream mixture.

With the mixer on low speed, add the cup of hot milk/cream to the

cocoa mixture in a slow, steady stream and mix until completely

incorporated. Stir the chopped chocolate into the saucepan with

the hot milk/cream. Stir the egg mixture into the hot milk/cream.

Cook over low heat, stirring constantly, until the mixture thickens

and begins to resemble a chocolate pudding. Transfer the chocolate

mixture to a bowl and stir in vanilla. Cover with plastic wrap placed

directly on the surface of the chocolate mixture, and refrigerate until

completely cooled.

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 369 (60% from fat) • carb. 34g • pro. 7g • fat 27g

sat. fat 16g • chol. 119mg • sod. 46mg • calc. 100mg • fiber 3g

For Dark Mocha Chip Ice Cream: Add 2 to 3 tablespoons (30-45

ml) espresso powder along with the cocoa. Chop 6 ounces (168 g)

bittersweet or semisweet chocolate bar into tiny uneven pieces. Add

the chopped chocolate during the last 5 minutes of mixing.

CREAMY BUTTER PECAN ICE CREAM

Makes about fourteen ½ cup (125 ml) servings

4 tablespoons (60 ml) unsalted butter

1 cup (250 ml) pecan halves and pieces

1 teaspoon (5 ml) kosher salt

2¼ cups (550 ml) whole milk

2¼ cups (550 ml) heavy cream

1 whole vanilla bean [about 6 inches (153 cm) in length]

4 large eggs

2 large egg yolks

⁄8 cups (275 ml) sugar

2 teaspoons (10 ml) pure vanilla extract

Melt the butter in a 10-inch (25 cm) skillet. Add the pecans and

kosher salt. Cook over medium-low heat until pecans are toasted

and golden, stirring frequently, about 4 to 6 minutes. Remove from

the heat, strain (the butter will have a pecan flavor and can be

strained and reserved for another use). Chill the nuts.

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 it. Pour 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 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, cover with a sheet of

plastic wrap placed directly on the custard, and chill completely.