Frozen Yogurt-Ice Cream & Sorbet Maker ICE-40BKC

5
Remove from the heat; strain (the butter will have a pecan flavour and may
be reserved for another use). Allow the pecans to cool completely. Add the
toasted buttered pecans during the last 5 minutes of mixing.
Cookies & Cream: Add 1/4 – 1/3 cup (50-75 ml) coarsely chopped cookies
(chocolate chips, Oreos
®
, Mint Oreos
®
, chocolate covered graham crackers,
etc.) during the last 5 minutes of mixing.
Candy & Cream: Roughly chop enough of your favourite candy bar
(Heath
®
, Reese’s Peanut Butter Cups
®
, KitKat
®
, etc.) to make 1/4 - 1/3 cup
(50-75 ml) of chopped candy or measure 1/3 cup (75 ml) of your favourite
M&M
®
candies; refrigerate until ready to use. Add the chopped candy during
the last 5 minutes of mixing.
C H O C O L ATE ICE CREAM
Choose your favourite brand of dark chocolate to make this yummy.
P reparation: about 1 hour (active time about 5 - 10 minutes), plus 20 - 25
minutes chilling time, optional 2 hours to “ripen”.
Makes eight 1/2-cup (125 ml) serv i n g s .
3/4 cup (175 ml) whole milk
1/3 cup (75 ml) granulated sugar
4-6 ounces (113-170 g) bittersweet or semi-sweet chocolate,
b roken into 1/2-inch (1.25 cm) pieces
1-1/2 cups (375 ml) heavy cream, well chilled
1 teaspoon (5 ml) pure vanilla extract
Heat the whole milk until it is just bubbling around the edges (this may be
done on the stovetop or in a microwave). In a blender, or food
p rocessor fitted with the metal blade, pulse to process the sugar with
the chocolate until the chocolate is very finely chopped. Add the hot milk;
p rocess until well blended and smooth. Transfer to a medium bowl and
let the chocolate mixture cool completely. Stir in the heavy cream and
vanilla to taste. Chill for 30 minutes or longer.
Tu r n the machine ON, pour mixture into freezer bowl and let mix until
thickened, about 20 to 25 minutes. The ice cream will have a soft cre a m y
t e x t u re. If desired, transfer the ice cream to an airtight container and
place in freezer until firm, about 2 hours to “ripen”.
Nutritional information per serving:
Calories 309 (69% from fat) • carb. 23g • pro. 3g • fat 25g
sat. fat 15g • chol. 64mg • sod. 29mg • calc. 63mg • fiber 1g
VA R I AT I O N S :
Chocolate Almond: Add 1/3 teaspoon (1.4 ml) pure almond extract
along with the vanilla. Add 1/4 – 1/3 cup (50-75 ml) chopped toasted
almonds or chopped chocolate-coated almonds during the last 5 to 10
minutes of fre e z i n g .
Chocolate Cookie: Add 1/4 – 1/3 cup (50-75 ml) chopped cookies
(chocolate chip or chocolate sandwich, chocolate mint, chocolate
c o v e red graham crackers, etc.) during the last 5 minutes of fre e z i n g .
Transfer to a container and freeze for 2 hours before serv i n g .
Chocolate Fudge Brownie: Add 1/4 – 1/3 cup (50-75 ml) chopped day
old brownies during the last 5 minutes of freezing. Transfer to a container
and freeze for 2 hours before serv i n g .
Chocolate Marshmallow Swirl: When removing the ice cream to a
container for freezing, layer it with dollops of your favourite chocolate
sauce and scoops of marshmallow crème (Fluff). Freeze at least 2 hours
b e f o r e serv i n g .
FRESH STRAW B E R RY ICE CREAM
F r esh strawberry ice cream is particularly good when made with farm
f resh summer berr i e s .
P reparation: 5 – 10 minutes, plus 2 hours for the strawberries to
macerate, 20 – 25 minutes chilling time. Optional 2 hours to “ripen”.
Makes eight serv i n g s .
4 ounces (113 g) fresh ripe strawberries, stemmed and sliced
1 tablespoon (15 ml) freshly squeezed lemon juice
2/3 cup (150 ml) sugar, divided
3/4 cup (175 ml) whole milk
1-1/2 cups (375 ml) heavy cre a m
3/4 teaspoon (3 ml) pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice and 3
tablespoons (45 ml) of the sugar, stir gently, and allow the strawberries to
macerate in the juices for 2 hours.
In a medium bowl, use a hand mixer or a whisk to combine the milk and
granulated sugar until the sugar is dissolved, about 1 to 2 minutes on
low speed. Stir in the heavy cream, any accumulated juices from the
s t r a w b e rries and vanilla. Tu rn the machine ON, pour mixture into fre e z e r
bowl, and let mix until thickened, about 20 to 25 minutes. Add the sliced
s t r a w b e r ries during the last 5 minutes of freezing. The ice cream will have
a soft creamy texture. If desired, transfer the ice cream to an airt i g h t
container and place in freezer until firm, about 2 hours to “ripen”.