KITCHENAID/CUISINART ICE CREAM
I recently purchased a KitchenAid ice cream maker. In order for me to have access to the recipes while grocery shopping, I have attached the recipes to my Ninja Weebly page. They are not in alphabetical order, nor do I have a listing. You are welcome to use them. They are not on my Ninja 3-in-1 Cooking System Recipe Face Book Page.
I highly recommend the KitchenAid Triple Chocolate Ice Cream.
Aurelia
I highly recommend the KitchenAid Triple Chocolate Ice Cream.
Aurelia
Naturally Sweetened Vanilla Bean Ice Cream
Makes 1 quart
Ingredients:
2 cups heavy cream
2 cups whole milk
1/2 cup pure maple syrup or honey (*see note below)
1 vanilla bean, split lengthwise and scraped
3 large egg yolks
2 teaspoons pure vanilla extract
Directions:
Place the KitchenAid® Ice Cream Maker Attachment into the freezer for at least 15 hours, preferably 24 hours. (You can store the bowl in the freezer so it’s always ready to freeze some tasty treats!)
In a large saucepan over mediumlow heat, whisk together the cream, milk, maple syrup or honey (*see note below) and vanilla bean pod and seeds. Continue to whisk, making sure that the mixture does not come to a boil; reduce heat if necessary.
In a small bowl, gently whisk the egg yolks. Then, slowly drizzle a halfcup of the hot cream mixture into the yolks while rapidly whisking. Pour the yolk mixture into the hot cream; whisking constantly to incorporate.
Using a wooden spoon, continue to stir the custard. It will begin to get steamy and foamy as you stir it, but do not allow it to boil. Once the custard begins to thicken slightly and coats the back of the spoon, remove the saucepan from the heat and stir in the vanilla extract.
Place a finemesh strainer over a heatproof bowl and pour the custard through the strainer in order to remove the vanilla bean pods and any cooked egg yolk bits.
Cover and refrigerate the custard until completely cold (at least 810 hours; preferably overnight). Once the custard is cold, you may wish to place it in the freezer, making sure to stir it every 5 minutes or so just until the edges begin to freeze a bit. (The colder the custard is, the faster and more uniform it will freeze.)
Assemble the KitchenAid® Ice Cream Maker Attachment in your KitchenAid® Stand Mixer, following the directions provided in the instruction manual. Then, slowly pour the cold custard into your frozen ice cream maker bowl and freeze the custard to desired consistency.
Once the custard is frozen, enjoy it immediately for a delicious softserve style treat. Or place it in a freezersafe container and allow it to harden in the freezer for at least 34 hours. Then, scoop and serve with your favorite toppings.
*Recipe Note: For naturallysweetened ice cream, use pure grade A maple syrup, or a mild honey such as clover. Either option provides a light and delicious allnatural sweetness.
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Vanilla Bean Ice Cream
Makes 1 quart
Ingredients:
1¼ cups buttermilk
1 cup half and half
¾ cup heavy cream
¾ cup sugar
1 vanilla bean, cut in half lengthwise, seeds scraped into cream
8 egg yolks
Pinch of salt
2 tablespoons cream cheese, small diced
Directions:
Combine first 4 ingredients in a large sauce pot and bring to just before boiling.
Add vanilla bean pod and seeds to cream mixture and allow to steep together for 10-15 minutes.
Whisk egg yolks in a bowl until well combined.
Slowly add a small stream of hot cream mixture to yolks while whisking constantly up to 1 cup of mixture. This helps to prevent eggs from curdling when added to hot solution.
Pour cream-egg mixture at once into the cream mixture, whisking quickly as added. Cook over medium-low heat, stirring constantly until the custard coats the back of the spoon (about 3 minutes). Coating the spoon means that when you run your finger through the custard on spoon it should not run back into the path you made.
Remove from heat and add cream cheese. Allow it to melt for several minutes, then stir and press up against sides until completely dissolved.
Strain custard through a fine mesh strainer, removing all the vanilla bean pod and any lumps of curdled eggs or cream cheese.
Cool in an ice bath for 10-15 minutes and then cool completely in refrigerator (minimum 3 hours)
Freeze in KitchenAid® Ice Cream Maker Attachment for 15 minutes. Serve as is or freeze for 3-4 hours to allow to harden.
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Candied Bacon Maple Walnut Ice Cream
Makes 68 servings
Ingredients:
6 egg yolks
1¼ cups maple syrup (preferably Grade B), divided
1½ cups half and half
1 cup heavy cream
1 teaspoon sea salt
5 strips thickcut bacon
½ cup finechopped toasted walnuts
Directions:
In a medium saucepan, whisk the egg yolks and ¾ cup of the maple syrup until combined. Place over medium heat on the stove; stir in the half and half and heavy cream. Continue whisking 10 to 15 minutes until a smooth custard forms that is thick enough to coat the back of a spoon.
Remove from heat; stir in the salt, then strain the custard into a bowl. Cover tightly with plastic wrap and chill for at least 8 hours or overnight.
Meanwhile, make the candied bacon: Heat oven to 400°F. Line a baking sheet with foil, then place the bacon in a single layer on the prepared baking sheet. Bake 15 minutes until nearly done and crispy. Drain the fat, then pour the remaining ½ cup maple syrup over the bacon; flip over the bacon to coat in the syrup. Reduce the oven temperature to 375°F and bake the bacon another 20 minutes until cooked through and crispy. Transfer the cooked bacon to a parchment paperlined plate to cool completely. Once fully cooled, chop the bacon into small pieces.
When the custard is fully chilled, pour it into your KitchenAid® Ice Cream Maker Attachment and churn according to the manufacturer’s instructions. Stir in the bacon pieces and toasted walnuts, then transfer the ice cream to a freezersafe container. Cover tightly and freeze at least 4 hours before serving.
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Pumpkin Pie Ice Cream
Makes 8 servings
Ingredients:
For the ice cream:
1 cup pumpkin puree (fresh or canned)
1 cup white cane sugar
1½ cups heavy cream
1 cup whole milk
2 tablespoons arrowroot starch/flour
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
For the candied pecans:
1 cup pecan halves, chopped
2 tablespoons honey
Directions:
At least 15 hours before making the ice cream, put the KitchenAid® Ice Cream Maker Attachment in the freezer.
Using the KitchenAid® Stand Mixer fitted with the whisk attachment, whisk the sugar and pumpkin puree together for 1 minute on speed 2. Add the heavy cream, whole milk, arrowroot starch/flour, vanilla, and spices.
Whisk the ingredients for 30 seconds, until the ingredients are combined, on speed 2.
Remove the bowl from the Stand Mixer and set aside. Remove the Ice Cream Maker Attachment from the freezer. Fit the Stand Mixer with the Ice Cream Maker Attachment and the Drive Assembly and Dasher. Turn the Stand Mixer on speed 1. Slowly pour the liquid ice cream mixture into the bowl. Increase the Stand Mixer to speed 2. Churn the ice cream for 20 minutes, until it’s thick and creamy.
While the ice cream churns, add the pecans to a saucepan over medium heat. Toast the pecans in the saucepan for 57 minutes, stirring often, until they are fragrant. After 57 minutes, drizzle the honey over the pecans, stirring the honey and pecans together. Remove the pecans from the heat to cool.
For soft serve ice cream, scoop the ice cream from the freezer bowl into serving bowls. Top with the cooled candied pecans.
For ice cream cones or to enjoy later, scoop the ice cream into a freezersafe container with a lid. Freeze for at least 30 minutes. Scoop the ice cream into ice cream cones or bowls, and top with the candied pecans.
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Dairy Free Salty Honey Ice Cream
Makes 4 cups
Ingredients:
1 tablespoon tapioca starch (or arrowroot starch)
1- 14.5ounce can fullfat coconut milk
1- 14.5ounce can coconut cream
2/3 cup raw honey, divided
2½ teaspoons pure vanilla extract
1 tablespoon vodka (optional)
1½ tablespoons Maldon sea salt
Large bowl filled with ice
Large Ziploc bag
Directions:
To begin, mix tapioca starch and 2 tablespoons of coconut milk, stirring to dissolve and create a “slurry”. Set aside.
In a large saucepan, bring remaining coconut milk, coconut cream, and 1/3 cup honey to a boil. Stir in tapioca starch slurry and boil for 1½ minutes. Then turn down heat and simmer for 3 minutes, until mixture has slightly thickened and will coat the back of a spoon.
Remove from heat, then stir in vanilla and vodka. Pour into a large Ziploc bag, seal, and submerge in ice bath.
Refrigerate ice bath for at least 4 hours, or overnight.
Pour ice cream mixture into your KitchenAid® Ice Cream Maker Attachment bowl with the dasher secured.
Attach the Ice Cream Maker Attachment to your KitchenAid® Stand Mixer. Churn on “stir setting” (low) for 1314 minutes, until ice cream is of soft serve consistency. At this point sprinkle in ½ tablespoon salt and churn for 30 more seconds.
Remove bowl from Stand Mixer and spread half of ice cream in the bottom of bread pan or other metal container.
Drizzle 2 tablespoons honey and ½ tablespoon salt over the top. Spread remaining ice cream over that layer and drizzle remaining honey and salt over the top. Freeze for at least 4 hours before serving.
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S’mores Ice Cream Bars
Makes 9 servings
Ingredients:
For the chocolate ice cream:
½ cup (125 milliliters) milk
4 egg yolks (100 grams)
½ cup (100 grams) sugar
¼ cup (30 grams) unsweetened cocoa powder
Pinch of kosher salt
2 ounces (57 grams) semisweet chocolate, melted
1½ cups (375 milliliters) heavy cream
2 teaspoons vanilla extract
For the marshmallow meringue:
1 egg white (30 grams)
1/3 cup (67 grams) granulated sugar, divided
3 tablespoons light corn syrup
1½ teaspoons water
1 teaspoon vanilla extract
For the chocolate coating:
6 ounces (170 grams) semisweet chocolate, melted
2 tablespoons coconut oil (Use expeller pressed coconut oil for the most neutral flavor)
For the s’mores ice cream bars:
9 graham crackers, broken in half and divided
Directions:
For the chocolate ice cream:
Place the bowl of the KitchenAid® Ice Cream Maker Attachment in the freezer overnight.
Pour the milk into a small pot and place over medium heat.
Combine the egg yolks, sugar, cocoa, and salt in the larger bowl of the KitchenAid® Stand Mixer.
When the milk is hot and there are small bubbles forming around the edges, begin adding a little at a time to the yolk mixture, while stirring. Add in the melted chocolate, pour the mixture back into the pot, and cook over
medium heat, stirring, until thickened.
Strain the custard into a heat safe bowl, stir in the heavy cream and vanilla, and refrigerate overnight.
Line a KitchenAid® Professional Grade Nonstick Square Pan with parchment and arrange half the graham crackers on top.
Churn the ice cream mixture in the prepared bowl for 15-30 minutes, or until it’s the consistency of soft serve.
Layer it in the prepared pan (over the graham crackers), and freeze solid.
For the marshmallow meringue:
Place the egg white in the large bowl of the KitchenAid® Stand Mixer, and whip on medium speed until frothy.
Gradually add 1 tablespoon of the sugar, while continuing to whip. Once the sugar has been incorporated, turn the speed up to high and whip until stiff and glossy.
Place the remaining sugar, water, and corn syrup in a medium pot and heat over medium high heat, swirling the pot occasionally, until it reaches a temperature of 240°F.
Slowly and carefully pour the hot syrup into the meringue in a thin stream, while whipping.
Add vanilla, and pipe or spoon the mixture onto the remaining graham crackers. Toast with a brulee torch, or for a few minutes under the broiler.
For the chocolate coating:
Stir the coconut oil into the melted chocolate.
For the s’mores ice cream bars:
Remove the Chocolate Ice Cream Layer from the KitchenAid® ProfessionalGrade Nonstick Square Pan and trim with a knife.
Sandwich the Toasted Marshmallow Meringue Graham Crackers on top and insert popsicle sticks, if using. Dip the ice cream sandwiches in the chocolate coating, chill briefly, and serve
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Gluten Free No Churn Peach Ice Cream
Makes 2 quarts ice cream
Ingredients:
1 pint (16 fluid ounces) heavy whipping cream, chilled
1 pound pitted and peeled fresh white peaches, roughly chopped (about 5 medium peaches)
14 ounces (1 small can) sweetened condensed milk
Directions;
In the bowl of your KitchenAid® Pro Line® Series Stand Mixer fitted with the whisk attachment, or a large bowl with your KitchenAid® 5Speed Ultra Power™ Hand Mixer fitted with the whisk attachments, place the chilled
whipping cream. Beat on medium speed until the cream holds soft peaks. Place the whipped cream in the refrigerator to chill.
In the bowl of your KitchenAid® 7Cup Food Processor, place the peaches and sweetened condensed milk and process on high speed until smooth (about 2 minutes). Remove the whipped cream from the refrigerator and pour the peaches and milk mixture along the side of the bowl slowly, folding the ingredients together carefully so as not to deflate the whipped cream.
Transfer the mixture carefully to a 2quart freezersafe container with a lid, cover tightly and place in the freezer for at least 4 hours or until firm. Serve chilled. If the ice cream is at all difficult to scoop, allow it to sit at room temperature for about 30 minutes to soften.
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Salted Caramel, Pretzel & Nutella Ice Cream
Makes 1 quart
Ingredients:
2 cups heavy cream
2 cups whole milk
½ cup fine sugar
2 teaspoons vanilla bean paste
½ cup caramel sauce plus extra for garnish
¼ teaspoon sea salt
3/4 cup crushed thin pretzels, plus extra for garnish
1/3 cup Nutella, plus extra for garnish
Directions:
Place your KitchenAid® Ice Cream Maker Attachment bowl in the freezer for at least 15 hours before use.
In a large bowl, whisk together cream, milk, sugar and vanilla bean paste. Mix well until all the sugar is dissolved.
Put the mixture into your KitchenAid® Ice Cream Maker Attachment bowl and churn for about 25 minutes or until it is soft serve consistency.
While the ice cream is churning, mix together the caramel sauce, salt and crushed pretzels in a small bowl. Set aside until ice cream is churned.
Once ice cream is churned, place in a freezer safe container. Gently mix in pretzel mixture and Nutella and swirl around.
Freeze the mixture for a few hours before serving. When serving, garnish with extra caramel, pretzels and Nutella if desired.
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Spiced Caramel Brown Butter Ice Cream
Ingredients:
For the ice cream:
4 ounces butter
3 cups half and half
3 egg yolks
¼ cup white sugar
¼ cup packed brown sugar
¾ teaspoon kosher salt
1 teaspoon pure vanilla extract
½ cup ginger caramel
For the ginger caramel:
½ cup brown sugar
¼ cup half and half
2 tablespoons butter
½–¾ teaspoon ground ginger (depending on how spicy you want the caramel)
¼ teaspoon salt
Directions:
For the ice cream:
Place the butter in a small saucepan and simmer until the butter turns golden brown. Remove from heat before browning too much and let the butter cool completely.
In another larger saucepan, heat the half and half over medium high heat.
In a medium bowl, whisk together the yolks, white and brown sugars and salt until smooth.
Temper the mixture by adding ½ cup of the warmed half and half to the egg mixture and stir together. Add another ½ cup of the half and half to the egg mixture and stir together while tempering the egg. Transfer the entire egg mixture into the remaining half and half in the saucepan and stir over medium heat until a thick mixture has formed. The mixture should be 170°F when it’s done.
Remove the saucepan from the heat and whisk in the vanilla as well as the browned butter. Let the mixture sit for about 1 hour to infuse all the flavor and then strain through a mesh sieve. Discard anything that didn’t make it
through the mesh sieve and refrigerate the mixture until chilled.
Once the mixture is cold, put it into your KitchenAid® Ice Cream Maker Attachment and churn for 2030 minutes until it turns into soft ice cream.
Once fully churned, transfer the ice cream to a freezer safe dish. Drizzle the spices caramel on top and then drag a knife through the top of the ice cream and the caramel to distribute the flavors. Freeze the mixture for at least 2 hours before serving.
For the ginger caramel swirl Mix the sugar, half and half and butter in a saucepan over medium heat. Whisk continuously for 5 minutes until the sauce starts to thicken. Add the salt and the ground ginger and continue to whisk and cook until the mixture thickens. Remove the saucepan from the heat, and set aside to cool.
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Strawberry Mango Ice Cream
Ingredients:
2 cups heavy cream
½ cup milk
1 tsp vanilla
¾ cup + 1 TB sugar
1 cup diced strawberries
1 mango diced
Directions:
Combine diced strawberries and mangoes in a large bowl. Pour sugar over top and stir together. You can also mash the fruit with a fork if you’d prefer not to have the fruit chunks.
Next combine the heavy cream, milk and vanilla.
Add the mixture into your ice cream maker and begin to churn the ice cream. Follow the instructions on the manual for set up. Continue mixing until you reach a desired consistency. Store ice cream in an airtight container until ready to serve.
My kids loved watching the ice cream maker go around and around.
*Tip: Keep your Ice Cream Maker Attachment in the freezer so you’ll always have it ready for a tasty treat. *
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Lavender And Honey Ice Cream
Makes 1 quart
Ingredients:
2 cups (480ml) heavy cream
1 cup (240ml) milk
Zest from 1 fresh Lemon
1 tablespoon dried lavender flowers
1/3 cup (110g) honey
5 egg yolks
Pinch of kosher or sea salt
½ teaspoon vanilla extract
Optional: Violet Gel Paste Food Coloring or combination of Blue and Red Food Color drops
Directions;
In a medium saucepan, combine the cream, milk, lemon zest, lavender flowers and honey. Heat to a bare simmer over medium heat, stirring frequently. Remove from the heat and cover. Set aside for 15 minutes.
In a medium bowl, whisk the egg yolks. Slowly whisk the cream mixture into the yolks, then pour everything back into the saucepan.
Heat the mixture over medium heat, stirring constantly and scraping the bottom as you stir. While the custard heats, stir in the salt and vanilla extract. If adding coloring, stir in a few drops at a time to reach your desired color (color will lighten approximately in half when churning).
Gently cook until the mixture thickens enough to coat the back of a spatula or wooden spoon, about 4 minutes.
Pour the custard through a finemesh strainer into a clean container. Place the container in an ice bath and stir the custard occasionally until it is cool, about 20 minutes. Cover and refrigerate for at least 3 hours or overnight.
Churn custard in a frozen KitchenAid® Ice Cream Maker Attachment for Stand Mixers according to manufacturer directions. While churning the ice cream, place the container in which you will store the ice cream in the freezer to chill.
After the ice cream has reached its desired consistency, place in the chilled storage container. Store the ice cream in the freezer until ready to serve.
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Triple Chocolate Ice Cream
Ingredients:
2 cups whipping cream, divided
2 squares (1 ounce each) semisweet baking chocolate, coarsely chopped
2 squares (1 ounce each) unsweetened baking chocolate, coarsely chopped
2 cups halfandhalf
1 cup sugar
1/3 cup unsweetened cocoa powder
8 egg yolks
4 teaspoons vanilla
1/8 teaspoon salt
4 bars (1.55 ounces each) milk chocolate, chopped (about 1½ cups)
Directions:
In small saucepan, place ½ cup whipping cream, semisweet chocolate and unsweetened chocolate. Heat over mediumlow heat until chocolate melts, stirring frequently. Remove from heat; set aside. In medium saucepan over medium heat, heat halfandhalf until very hot but not boiling, stirring often. Remove from heat; set aside.
In small bowl, combine sugar and cocoa powder. Set aside. Place egg yolks in mixer bowl.
Attach bowl and wire whip to mixer. Turn to Speed 2 and gradually add sugar mixture; mix about 30 seconds, or until well blended and slightly thickened. Continuing on Speed 2, very gradually add chocolate mixture and halfandhalf; mix until well blended.
Return halfandhalf mixture to medium saucepan; stirring constantly, cook over medium heat until small bubbles form around edge and mixture is steamy. Do not boil. Transfer halfand-half mixture into large bowl; stir in remaining 1½ cups whipping cream, vanilla and salt.
Cover and chill thoroughly, at least 8 hours.
Assemble and engage freeze bowl, dasher and drivebody interface as directed in attachment instructions. Turn to Stir Speed. Using a container with a spout, pour mixture into freeze bowl. Continue on Stir Speed for 10 to 15 minutes or until desired consistency, adding milk chocolate during last 1 to 2 minutes of freeze time. Immediately transfer ice cream into serving dishes, or freeze in an airtight container.
Makes 16 servings (½ cup per serving)
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Homestyle Vanilla Ice Cream
Ingredients:
600ml full cream milk
6 large (800g) or 7 medium large (700g) egg yolks
¾ cup (155g) caster sugar
2 tsp vanilla extract or 1 fresh vanilla bean, split in half and seeds removed.
300ml thickened cream (35% milk fat)*
Directions:
Heat milk in a heavy based, nonstick saucepan, stirring often until very hot and without boiling or scorching milk. Transfer to a jug or bowl with a lip and set aside.
Place egg yolks and sugar into mixer bowl and attach wire whisk. Mix on speed 2 for 1 minute or until thick and sugar has completely dissolved.
Gradually add hot milk and vanilla and mix until well combined. Transfer mixture back to saucepan. Stirring constantly, cook for about 810 minutes over a very low heat until mixture thickens and lightly coats back of wooden spoon or silicone spatula. Mixture must not boil or it will curdle, however it will be quite hot and a little steamy. Be patient with this step do not rush making the custard.
Return mixture to mixing bowl. Add cream and mix on speed 1 until thoroughly mixed. Remove bowl, cover and refrigerate until well chilled, about 68 hours.
Assemble drive assembly, freezer bowl and dasher (as per instruction book). Transfer chilled mixture to a jug with a pouring lip.
Turn mixture to speed 1, slowly add cooled custard to freezer bowl. Churn for approximately 20 minutes or until a very firm soft serve ice cream results.
Immediately remove ice cream to serving dishes or transfer to an airtight, sealed container and freeze for 4 hours or until frozen.
Remove ice cream for about 5 minutes before scooping. Homemade ice cream is harder than commercial ice cream so remove from freezer and allow to soften slightly.
Homemade ice cream is best eaten within 45 days and must be stored at 18C or in the coldest section of
the freezer.
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Caster Sugar
You will need:
Granulated Sugar (whatever amount you want, you can even make some to store in a jar)
Blender/Food Processor
First of all, ensure that the blender is dry as water will cause the sugar to stick together. I'm sure you know that but I just thought I'd say it anyway. ; P Put the granulated sugar into the blender or food processor and whizz it in short bursts. Remember, we are going for fine crystals here not the powdery white stuff so don't over whizz. Depending on how powerful your blender is, this should be over in seconds. Then voila! Caster sugar. On with your recipe then.
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CUISINART ICE CREAM RECIPES
Simple Ice Creams
Simple Vanilla Ice Cream
This ice cream can easily be dressed up by adding your favorite chopped candies or sprinkles at the end of churning.
Makes about 5 cups (ten ½-cup servings)
1 cup whole milk
¾ cup granulated sugar
pinch salt
2 cups heavy cream
1 tablespoon pure vanilla extract
1. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
2. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 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 (based on ½ cup):
Calories 222 (73% from fat) • carb. 13g • pro. 2g • fat 18g • sat. fat 11g
• chol. 69mg • sod. 45mg • calc. 61mg • fiber 0g
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Simple Chocolate Ice Cream
For a real treat, serve this with our Chocolate Sauce on page 12.
Makes about 5 cups (ten ½-cup servings)
¾ cup cocoa powder, sifted
½ cup granulated sugar
¹∕³ cup packed dark brown sugar
pinch salt
1 cup whole milk
2 cups heavy cream
½ tablespoon pure vanilla extract
1. In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. Stir in the heavy cream and vanilla.
Cover and refrigerate 1 to 2 hours, or overnight. 2. Turn the Cuisinart® ice cream maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 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 (based on ½ cup):
Calories 268 (62% from fat) • carb. 23g • pro. 3g • fat 19g • sat. fat 11g
• chol. 69mg • sod. 44mg • calc. 61mg • fiber 1g
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Butter Pecan Ice Cream
The butter used to toast the pecans can be saved and used over pancakes or waffles.
Makes about 5 cups (ten ½-cup servings)
4 tablespoons unsalted butter
1 cup pecans
1 teaspoon salt
1 cup whole milk
¾ cup granulated sugar
pinch salt
2 cups heavy cream
1 tablespoon pure vanilla extract
1. Melt the butter in a medium skillet. Add the pecans and 1 teaspoon of salt. Cook over medium-low heat until pecans are toasted and golden, stirring frequently, about 6 to 8 minutes. Remove from the heat, strain and reserve
the pecans, allowing them to chill. The butter can be used for another use – delicious over pancakes or waffles.
2. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
3. Turn the Cuisinart® ice cream maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. Five minutes before mixing is completed, add the reserved pecans 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 (based on ½ cup):
Calories 330 (79% from fat) • carb. 14g • pro. 3g • fat 30g • sat. fat 15g
• chol. 81mg • sod. 58mg • calc. 68mg • fiber 1g
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S’mores Ice Cream
All of the flavors of a s’more in one bite of ice cream.
Makes about 6 cups (twelve ½-cup servings)
½ cup cocoa powder, sifted
¹∕³ cup granulated sugar
¼ cup packed dark brown sugar
pinch salt
²∕³ cup whole milk
1½ cups heavy cream
1 teaspoon pure vanilla extract
¾ cup marshmallow cream (e.g. Fluff®)
2 full graham cracker sheets, crushed
2 ounces milk chocolate (¹∕³ cup chips), melted and reserved at room temperature
1. In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa and sugars are dissolved. Stir in the heavy cream and vanilla. Cover
and refrigerate 1 to 2 hours, or overnight.
2. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. Five minutes before mixing is completed, gradually add the marshmallow cream, one
teaspoonful at a time. Once mixed, add the crushed graham crackers and melted chocolate, one at a time, 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.
Tip: If marshmallow cream is too stiff, warm slightly in microwave before adding to freezer bowl.
Nutritional information per serving (based on ½ cup):
Calories 292 (52% from fat) • carb. 33g • pro. 2g • fat 17g • sat. fat 10g
• chol. 57mg • sod. 48mg • calc. 43mg • fiber 1g
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Fresh Strawberry Ice Cream
Best made when strawberries are at their peak of freshness, this ice cream is light, sweet and fruity.
Makes about 5 cups (ten ½-cup servings)
1½ cups fresh strawberries, hulled*
¾ cup whole milk
²∕³ cup granulated sugar
pinch salt
1½ cups heavy cream
1½ teaspoons pure vanilla extract
1. Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/finely chopped (depending on preference). Reserve in bowl.
2. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices. Cover and refrigerate 1 to 2 hours, or overnight.
3. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 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.
* Frozen strawberries may be substituted if fresh strawberries are not available.
Nutritional information per serving (based on ½ cup):
Calories 192 (62% from fat) • carb. 16g • pro. 1g • fat 13g • sat. fat 9g
• chol. 51mg • sod. 23mg • calc. 26mg • fiber 0g
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Peanut Butter Cup Ice Cream
One of the easiest ice creams to make, the rich peanut butter flavors in this ice cream will have your friends and family in awe.
Makes about 6 cups (twelve ½-cup servings)
1 cup good quality peanut butter (not natural)
²∕³ cup granulated sugar
1 cup whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
1 cup chopped chocolate peanut butter cup candies (about 15 miniature peanut butter cups)
1. In a medium mixing bowl, use a hand mixer on low speed 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 heavy cream
and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
2. Turn on the Cuisinart® ice cream maker; pour the mixture into freezer bowl and let mix until thickened, about 15 to 20 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 (based on ½ cup):
Calories 365 (68% from fat) • carb. 23g • pro. 8g • fat 29g • sat. fat 12g
• chol. 58mg • sod. 153mg • calc. 58mg • fiber 2g
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Peppermint Ice Cream
Not your ordinary mint ice cream, our Peppermint calls for a lot of bright green fresh mint for a real natural flavor.
Makes about 6 cups (twelve ½-cup servings)
1 cup whole milk
2½ cups packed fresh mint leaves
¾ cup granulated sugar
pinch salt
2 cups heavy cream
1 tablespoon pure vanilla extract
1½ cup chopped peppermint patties (about 10 to 12 bite-size patties)
1. In a medium saucepan set over medium-low heat, bring the milk just to a boil. Remove from heat and add the mint leaves; let steep for 20 to 30 minutes. If you desire a milder mint flavor, strain and discard the mint leaves after steeping, but for a more intense ice cream, blend the milk/mint mixture using an immersion blender.
2. Add the sugar and salt to the steeped milk/mint mixture. Use a hand mixer on low speed or whisk to combine, until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate, 1 to 2 hours, or overnight.
3. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 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 (based on ½ cup):
Calories 356 (45% from fat) • carb. 48g • pro. 3g • fat 18g • sat. fat 11g
• chol. 58mg • sod. 50mg • calc. 68mg • fiber 1g
****
Cheesecake Ice Cream
This ice cream is excellent all alone in a cup, or go to page 13 and make our Raspberry Sauce to top it off.
Makes about 5 cups (ten ½-cup servings)
12 ounces cream cheese, room temperature,
cut into 2-inch pieces
1 cup granulated sugar
½ teaspoon salt
¼ cup mascarpone, room temperature
1 cup whole milk, room temperature
2 teaspoons pure vanilla extract
¼ cup sour cream, room temperature
1. Put the cream cheese into the bowl of a stand mixer. Fitted with the mixing paddle. Mix the cream on medium speed until very smooth. With the mixer running, gradually add the sugar and salt; mix until homogenous. Add the mascarpone and mix until well combined. Slowly add the milk and vanilla; mix until smooth. Use the fold function to mix in the sour cream. Cover and refrigerate 1 to 2 hours, or overnight.
2. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 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 (based on ½ cup):
Calories 240 (56% from fat) • carb. 23g • pro. 4g • fat 15g • sat. fat 10g
• chol. 49mg • sod. 234mg • calc. 65mg • fiber 0g
****
Banana Walnut Chip
Do not be intimidated by the multiple steps in this ice cream. The end result of frozen banana, toasted walnuts and flecks of chocolate makes it worth every minute.
Makes about 6 cups (twelve ½-cup servings)
½ cup whole milk
2 cups heavy cream
1 whole vanilla bean, halved and seeds scraped
½ teaspoon pure vanilla extract
¼ teaspoon salt
¹∕³ cup packed dark brown sugar
1 tablespoon water
2 tablespoons unsalted butter
2 large bananas, cut into 1-inch pieces
1½ tablespoons dark rum
¼ teaspoon fresh lemon juice
2 ounces bittersweet chocolate (¹∕³ cup chips), roughly chopped
½ cup toasted walnuts, roughly chopped
1. In a medium saucepan set over medium-low heat, bring the milk, cream, vanilla bean (including the pod), vanilla extract and the salt just to a boil. Remove from heat; let mixture steep for 30 minutes. 2. While the milk/cream mixture is steeping, heat the sugar with water in a large skillet until it begins to sizzle. Stir in the butter and heat until melted. Add the bananas; cook for about 2 minutes, or until fragrant and softened. Carefully stir in the rum and cook for an additional 2 minutes, or until slightly thickened. Remove from heat. Using a slotted spoon, strain the banana/sugar mixture, reserving the sugar syrup and bananas in separate bowls.
3. Remove the vanilla pod from the steeped milk/cream mixture; discard pod. Stir the lemon juice into the bananas and then mix the bananas into the steeped milk/cream. Cover and refrigerate mixture 1 to 2 hours, or overnight.
4. Turn on the Cuisinart® ice cream maker; pour the banana mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes.
5. While ice cream is churning, melt the bittersweet chocolate in a bowl set over a pot of simmering water; reserve.
6. When the ice cream is almost fully churned, gradually add the sugar syrup; let mix until fully combined. Once the sugar syrup has been mixed, add the walnuts through the top of the ice cream maker; let mix until combined. Right before the ice cream is done, drizzle the melted chocolate into the churning ice cream. 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 (based on ½ cup):
Calories 194 (64% from fat) • carb. 15g • pro. 2g • fat 15g • sat. fat 7g
• chol. 34mg • sod. 58mg • calc. 32mg • fiber 1g
****
Custard-Style Ice Creams
Vanilla Bean Ice Cream
For the true vanilla lover. Be sure to use fresh vanilla beans to capture the intense flavor.
Makes about 6 cups (twelve ½-cup servings)
2 cups whole milk
2 cups heavy cream
1 cup granulated sugar, divided
pinch salt
1 whole vanilla bean, halved and seeds scraped
5 large egg yolks
1½ teaspoons pure vanilla extract
1. In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the sugar, salt and the scraped vanilla bean (including the pod). Bring the mixture just to a boil.
2. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or whisk, beat until mixture is pale and thick.
3. Once the milk/cream mixture has come to a slight boil, whisk about 1∕3 of the hot mixture into the yolk/sugar mixture. Add another 1∕3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the
process should only take a few minutes.
4. Pour the mixture through a fine mesh strainer (discard the vanilla pod) and bring to room temperature. Stir in the vanilla extract. Cover and refrigerate 1 to 2 hours, or overnight.
5. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 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 (based on ½ cup):
Calories 254 (62% from fat) • carb. 20g • pro. 3g • fat 18g • sat. fat 11g
• chol. 148mg • sod. 51mg • calc. 85mg • fiber 0g
****
Fresh Mint with Chocolate Cookies
Always a winning combination, fresh mint and chocolate take the forefront in this rich and creamy ice cream.
Makes about 6 cups (twelve ½-cup servings)
2 cups whole milk
2 cups heavy cream
1 cup granulated sugar, divided
pinch salt
1½ teaspoons pure vanilla extract
2 cups packed fresh mint leaves
5 large egg yolks
1 cup crushed chocolate sandwich cookies (about 8 cookies)
1. In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the granulated sugar, salt, and vanilla. Bring the mixture just to a boil. Remove from heat and add the mint leaves; let steep for 20 to 30 minutes. If you desire a milder mint flavor, remove and discard the mint leaves after steeping, but for a more intense ice cream we recommend blending the milk/mint mixture using an immersion blender. After steeping,
return the mixture just to a boil over medium-low heat.
2. While the milk/cream mixture is reheating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick.
3. Once the milk/cream mixture has come to a slight boil, whisk about 1∕3 of the hot mixture into the yolk/sugar mixture. Add another 1∕3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the
process should only take a few minutes.
4. Pour the mixture through a fine mesh strainer. Bring the ice cream base to room temperature. Cover and refrigerate 1 to 2 hours, or overnight.
5. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 minutes. When the ice cream is almost fully churned, gradually add the crushed cookies through the
top of the ice cream maker; let mix until fully combined.
6. 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 (based on ½ cup):
Calories 293 (58% from fat) • carb. 27g • pro. 4g • fat 20g • sat. fat 11g
• chol. 148mg • sod. 98mg • calc. 115mg • fiber 1g
****
Mexican Style Chocolate Ice Cream
This ice cream can be spicy for some, so adjust the cayenne to your personal taste.
Makes about 5 cups (about ten ½-cup servings)
2 cups whole milk
1½ cups heavy cream
1½ teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1 to 2 pinches cayenne
pinch salt
²∕³ cup granulated sugar, divided
5 large egg yolks
6 ounces bittersweet chocolate, roughly chopped
1. In a medium saucepan set over medium-low heat, whisk together the milk, cream, vanilla, spices, salt and half of the sugar. Bring the mixture just to a boil.
2. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick.
3. Place the chopped chocolate in a separate mixing bowl; reserve.
4. Once the milk/cream mixture has come to a slight boil, whisk about 1∕3 of the hot mixture into the yolk/sugar mixture. Add another 1∕3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over the low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes.
5. Pour the mixture through a fine mesh strainer into the bowl of the reserved chocolate; whisk to combine and then bring to room temperature. Cover and refrigerate 1 to 2 hours, or overnight.
6. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 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 (based on ½ cup):
Calories 320 (64% from fat) • carb. 26g • pro. 5g • fat 24g • sat. fat 14g
• chol. 161mg • sod. 157mg • calc. 97mg • fiber 1g
****
Pistachio Ice Cream
We love this flavor in our Ice Cream Birthday Cake on page 12, or just scoop into your favorite cone.
Makes about 5 cups (about ten ½-cup servings)
2½ cups whole milk
1 whole vanilla bean, halved and seeds scraped
²∕³ cup granulated sugar, divided
2¼ cups chopped roasted, unsalted pistachios; shelled, divided
2 cups heavy cream
pinch salt
6 large egg yolks
¼ teaspoon pure almond extract
1. In a medium saucepan set over medium-low heat, stir together the milk, vanilla bean (including the pod), half of the sugar and 1½ cups pistachios. Bring the mixture just to a boil. Remove from heat; let mixture steep for 1 to 2
hours. After steeping, add the cream and salt and gradually return the mixture just to a boil over medium low heat.
2. When the milk/pistachio/cream mixture is reheating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick.
3. Once the milk/pistachio/cream mixture has come to a slight boil, whisk about 1∕3 of the hot mixture into the yolk/sugar mixture. Add another 1∕3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over the low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes.
4. Stir in the almond extract and pour the mixture through a fine mesh strainer (discard the vanilla pods and pistachios); bring to room temperature. Cover and refrigerate 1 to 2 hours, or overnight.
5. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 minutes. When the ice cream is almost done churning, add the remaining toasted pistachios through
the opening at the top of the ice cream maker. 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 (based on ½ cup):
Calories 341 (68% from fat) • carb. 21g • pro. 7g • fat 27g • sat. fat 14g
• chol. 200mg • sod. 71mg • calc. 129mg • fiber 1g
****
Frozen Yogurts
Rich Vanilla Frozen Yogurt
While part-skim or fat-free yogurt can be substituted, to get the real flavor and richness of this frozen yogurt it is best to use the whole milk variety.
Makes about 5 cups (ten ½-cup servings)
1½ tablespoons light corn syrup
1½ tablespoons honey
3 tablespoons water
2 vanilla beans, split and seeds scraped
5 cups whole milk plain yogurt, strained through a
cheesecloth* for 2 to 4 hours
1 teaspoon pure vanilla extract
¾ cup granulated sugar
pinch salt
1. Put the corn syrup, honey, water and vanilla beans into a medium saucepan. Over medium-low heat, bring mixture to a boil, then simmer until reduced by about half. Strain (discarding vanilla pods); reserve.
2. In a large mixing bowl, whisk the strained yogurt, reserved honey/water/vanilla reduction, vanilla extract, sugar and salt together. Whisk until the sugar has dissolved. Cover and refrigerate 2 to 3 hours, or overnight.
3. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. * If you do not have a cheesecloth, you can use a couple of layered paper towels.
Nutritional information per serving (based on ½ cup):
Calories 161 (22% from fat) • carb. 25g • pro. 7g • fat 4g • sat. fat 3g
• chol. 15mg • sod. 67mg • calc. 176mg • fiber 0g
****
Mango Frozen Yogurt
Be sure to use fresh, ripe mangoes. The better the mango, the better the frozen yogurt.
Makes about 5 cups (ten ½-cup servings)
5 cups low-fat plain yogurt, strained through a cheesecloth* for 2 to 4 hours
½ cup granulated sugar
2 mangoes, peeled, pitted and roughly chopped (about ½ to 1-inch pieces)
1 teaspoon fresh lime juice, about ½ lime
1. In a large mixing bowl, whisk the strained yogurt and sugar together; reserve.
2. Using a blender, purée the mangoes with the lime juice and 1 cup of the yogurt mixture. Combine with the remaining yogurt/sugar mixture. Cover and refrigerate 1 to 2 hours, or overnight.
3. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. * If you do not have a cheesecloth, you can use a couple of layered paper towels.
Nutritional information per serving (based on ½ cup):
Calories 126 (8% from fat) • carb. 26g • pro. 5g • fat 1g • sat. fat 1g
• chol. 3mg • sod. 74mg • calc. 204mg • fiber 2g
****
Chocolate Pretzel Frozen Yogurt
The combination of the chocolate and the salt from the pretzel is a standout in this tangy and sweet dessert.
Makes about 5 cups (ten ½-cup servings)
4 cups whole milk plain yogurt, strained through a cheesecloth* for 2 to 4 hours
¾ cup granulated sugar
¹∕³ cup cocoa powder, sifted
pinch salt
1 cup lowfat milk
½ teaspoon pure vanilla extract
1 cup chopped chocolate or yogurt covered pretzels
1. In a large mixing bowl, whisk the strained yogurt, sugar, cocoa powder, salt, milk and vanilla together. Whisk until the sugar has dissolved. Cover and refrigerate 2 to 3 hours, or overnight.
2. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. When the ice cream is almost done churning, add the chopped pretzels through the opening at the top of the ice cream maker. The frozen yogurt 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. * If you do not have a cheesecloth, you can use a couple of layered paper towels.
Nutritional information per serving (based on ½ cup):
Calories 281 (22% from fat) • carb. 48g • pro. 8g • fat 7g • sat. fat 3g
• chol. 5mg • sod. 259mg • calc. 215mg • fiber 2g
****
Lowfat Strawberry Frozen Yogurt
The tanginess of the yogurt comes through in this frozen treat.
Makes about 5 cups (ten ½-cup servings)
4 cups lowfat plain yogurt, strained through
a cheesecloth* for 2 to 4 hours
½ cup granulated sugar
pinch salt
1 teaspoon pure vanilla extract
2 tablespoons light corn syrup
1 pound frozen mixed berries
1½ tablespoons honey
1½ tablespoons fresh lemon juice
1. In a large bowl, whisk the strained yogurt with the sugar, salt, vanilla and corn syrup; reserve.
2. In a medium saucepan, heat the berries, honey and lemon juice on low for about 10 minutes, or until just softened. Strain, discarding liquid, and cool. Once the berries are cooled, stir into the yogurt/sugar mixture. Cover and refrigerate 2 to 3 hours, or overnight.
****
Lowfat Strawberry Frozen Yogurt - continued
3. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired,
transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. * If you do not have a cheesecloth, you can use a couple of layered paper towels.
Nutritional information per serving (based on ½ cup):
Calories 123 (8% from fat) • carb. 27g • pro. 4g • fat 1g • sat. fat 1g
• chol. 3mg • sod. 73mg • calc. 167mg • fiber 2g
****
Sorbets
Coconut Sorbet
Delicious when topped with toasted coconut or our Chocolate Sauce (page 12).
Makes about 6 cups (twelve ½-cup servings)
1½ cups water
1¹∕³ cups granulated sugar
1 whole vanilla bean, halved and seeds scraped
pinch salt
2 cans (13.5 ounces each) unsweetened coconut milk
1. Combine the water, sugar, vanilla bean (including the pod) and salt in a medium saucepan set over medium-low heat. Bring mixture just to a boil and then remove from heat. Let mixture steep for 1 hour; strain (discarding pod).
2. Add the coconut milk to the strained mixture. Cover and refrigerate overnight.
3. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
Calories 199 (51% from fat) • carb. 25g • pro. 1g • fat 12g • sat. fat 11g
• chol. 0mg • sod. 28mg • calc. 1mg • fiber 0g
****
Dark Chocolate Sorbet
A step away from the ordinary sorbets, our Dark Chocolate Sorbet is a real treat.
Makes about 5 cups (ten ½-cup servings)
3 cups water
1²∕³ cups granulated sugar
pinch salt
1²∕³ cups cocoa powder, sifted
1 teaspoon pure vanilla extract
1. Prepare a simple syrup with the water, sugar and salt by combining all three in a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved.
2. Gradually add the cocoa powder to the simple syrup by whisking constantly until smooth. Add the vanilla and stir to combine. Cover and refrigerate 2 to 3 hours, or overnight.
3. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
Calories 183 (6% from fat) • carb. 41g • pro. 3g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 15mg • calc. 2mg • fiber 3g
****
Lemon Basil Sorbet
The basil adds a nice undertone to the sorbet, but any one of your favorite herbs could be substituted.
Makes about 5 cups (ten ½-cup servings)
3 cups water
2 cups granulated sugar
2 tablespoons lemon zest, divided
1½ cups packed fresh basil (if a stronger basil flavor is wanted, use 2 cups)
pinch salt
3 cups fresh lemon juice
1. Prepare a lemon simple syrup with the water, sugar and 1½ tablespoons of the lemon zest by combining all three in a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved. Remove from heat.
2. Once the simple syrup is ready, add the basil and salt. Let the mixture steep for 30 minutes. Stir in the lemon juice. Cover and refrigerate 2 to 3 hours, or overnight.
3. Strain the chilled mixture through a fine mesh strainer. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. When the sorbet is almost done, add the reserved zest through the opening on top of the ice cream maker and let churn until combined. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight
container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
Calories 175 (0% from fat) • carb. 47g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 16mg • calc. 15mg • fiber 1g
****
Raspberry Sorbet
Not only is this sorbet sweet and refreshing, but the color makes a beautiful presentation on any menu.
Makes about 5 cups (ten ½-cup servings)
2 cups water
1½ cups granulated sugar
pinch table salt
4 cups frozen raspberries, thawed 1. Prepare a simple syrup with the water and sugar by combining both in a medium saucepan set over medium low
heat. Cook mixture until the sugar is fully dissolved.
2. Once the simple syrup is ready, add the salt and the raspberries. Using an immersion blender, blend the mixture until smooth. Strain half of the mixture through a fine mesh strainer to remove the seeds. Use a spatula to aid in passing the purée through the strainer. Remove seeds and repeat with the second half. Cover and refrigerate 2 to 3 hours, or overnight.
3. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer
the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
Calories 140 (0% from fat) • carb. 37g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 14mg • calc. 9mg • fiber 2g
****
Frozen Desserts
Ice Cream Sandwich Cookies
A step above the traditional ice cream sandwich cookies. A perfect match for your favorite flavor.
If you cannot find cocoa nibs, miniature chocolate chips can be substituted, or you can double the amount of pecans.
Makes 24 cookies (for 12 ice cream sandwiches)
¹∕³ cup cocoa powder, sifted
1¹∕³ cups bread flour
¾ teaspoon baking powder
¼ teaspoon salt
1 tablespoon instant espresso powder
½ cup unsalted butter, room temperature and cubed
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
3 tablespoons cocoa nibs (These can be found in
most gourmet or cooking stores. If you cannot find
them, substitute with coarsely chopped, toasted
pecans or miniature chocolate chips.)
¼ cup chopped pecans, toasted
1. Preheat oven to 350°F.
2. Combine the cocoa powder, flour, baking powder, salt and espresso powder in a small bowl. Whisk to blend; reserve.
3. Put the butter into the bowl of a stand mixer, fitted with the mixing paddle (or use a hand mixer fitted with the mixing beaters). Using medium speed, cream until smooth. Gradually add the sugar and mix until creamy. Add the egg and vanilla and mix until combined. Add the dry ingredients and, using a low speed, mix until fully incorporated. Add the cocoa nibs and pecans and mix on low until just combined.
4. Using a small ice cream scoop (about 1½ inches in diameter) scoop the dough onto a parchment-lined cookie sheet (each round should be about 2 tablespoons). Use a cup to flatten each cookie mound down.
5. Bake in the preheated oven for about 15 to 20 minutes, or until the cookie looks dry, but not firm. Let cookies fully cool before assembling.
To assemble: Using a small ice cream scoop, scoop about 3 tablespoons of your favorite ice cream onto the flat part of one cookie. Place another cookie on top of the ice cream and press down until the ice cream just reaches the edge of the cookies. Continue with each set of cookies. Wrap each ice cream sandwich in plastic wrap and chill in a freezer until firm (about 20 minutes).
Nutritional information per serving (2 cookies, not including ice cream):
Calories 225 (42% from fat) • carb. 31g • pro. 3g • fat 11g • sat. fat 6g
• chol. 39mg • sod. 89mg • calc. 18mg • fiber 1g
****
Strawberry Chocolate Bonbons
This decadent dessert is reminiscent of frozen chocolate-covered strawberries.
Makes 35 bonbons
1 recipe Chocolate Brownies (recipe follows)
1 recipe (about 5½ cups) strawberry ice cream (page 4)
12 ounces bittersweet or semisweet chocolate (about
2 cups of chips), roughly chopped
¼ cup unsalted butter, cubed
1 tablespoon light corn syrup
1. Using a 2¼-inch round pastry cutter, cut 35 rounds out of the pan of brownies; reserve remaining brownie bits for another use (great crumbled into freshly churned ice cream). Reserve cut brownies on a wax/parchment
paper-lined pan that will be able to fit in your freezer.
2. Using a 2-inch ice cream scoop, place one scoop of the ice cream on each brownie round. Cover with wax paper and freeze for about 15 minutes, or until fully hardened.
3. While the ice cream/brownies are chilling, make the chocolate glaze. In a heatproof bowl set over a pot of simmering water, melt the chocolate, butter and corn syrup together. Stir to combine and cool to room temperature.
4. Remove the ice cream/brownies from the freezer. Place a cooling rack on top of a wax/parchment lined pan. Place the ice cream/brownie pieces on top of the cooling rack, leaving about ½-inch space in between each one. Using a ladle, slowly pour the melted chocolate/butter mixture over each ice cream/brownie. Be sure that the chocolate fully covers the gelato. Let the chocolate harden and then freeze for 15 minutes, or overnight (covered with wax paper).
Nutritional information per bonbon:
Calories 282 (54% from fat) • carb. 32g • pro. 3g • fat 18g • sat. fat 11g
• chol. 62mg • sod. 77mg • calc. 17mg • fiber 2g
****
Chocolate Brownies
These brownies are for our bonbons, but they can also be made in a 9-inch square pan as regular brownies.
Makes 35 brownies
nonstick cooking spray
1 cup unsalted butter, cubed
6 ounces unsweetened chocolate, finely chopped
2 ounces bittersweet chocolate, finely chopped
4 large eggs
1 large egg yolk
2 cups granulated sugar
1 cup packed light brown sugar
2 teaspoons instant espresso powder
2 teaspoons pure vanilla extract
1 cup unbleached, all-purpose flour
1 teaspoon table salt
1. Preheat oven to 375°F. Coat a jelly roll pan (approximately 12" x 18") with cooking spray and then line with parchment; reserve.
2. Put the butter and chocolates into a heatproof bowl and place over a pot of simmering water. Once both are completely melted, set aside to cool to room
temperature. Reserve.
3. In the bowl of a stand mixer fitted with the mixing paddle, or using a hand mixer fitted with the mixing beaters, mix the eggs and egg yolk on speed 3 until lightened, about 30 seconds. Add the granulated and brown sugars and
beat on speed 4 until light and thickened, another 30 seconds to 1 minute. Add instant espresso and vanilla; beat until well combined. Stir the flour and salt into the chocolate mixture. Add the chocolate/flour mixture to the egg/sugars mixture and mix on speed 1 until just incorporated.
4. Pour into prepared pan. Bake for about 25 to 30 minutes, or until edges are dry.
5. When fully cooled, cut into rounds using a 2¼-inch round pastry cutter.
Nutritional information per brownie:
Calories 166 (46% from fat) • carb. 22g • pro. 2g • fat 9g • sat. fat 5g
• chol. 44mg • sod. 70mg • calc. 10mg • fiber 1g
****
Pistachio Birthday Cake
We love this recipe with our pistachio ice cream, but any of your favorite flavors would work.
Makes 12 servings
6 tablespoons unsalted butter, cubed
3 ounces semisweet chocolate, chopped
40 chocolate wafer cookies (Nabisco® brand works well), or 8 ounces of plain chocolate cookies
1 recipe Pistachio Ice Cream (page 7), softened, or 5 to 6 cups of your favorite flavor
½ cup chopped pistachios, toasted
1. In a heat-proof bowl set over a pot of simmering water, combine the butter and chocolate. Stirring occasionally, let heat until just melted. Reserve.
2. Put the chocolate water cookies into the bowl of a food processor fitted with the chopping blade. Pulse until finely chopped. Add the melted butter/chocolate mixture through the feed tube of the processor and pulse until completely combined. Press 2∕3 of the chocolate crumb mixture into the bottom and half-way up the sides of an 8-inch spring-form pan. Place in freezer; chill 10 to 15 minutes to let crust harden.
3. Remove from freezer and spread half of the ice cream over the chilled chocolate crust. Cover directly with plastic and return to freezer for about 30 minutes, or until just firm. Sprinkle the reserved chocolate crumb mixture over the chilled iced cream, press down gently, and return to freezer again to chill for about 30 minutes. Spread the remaining ice cream evenly over the top and smooth completely with an offset spatula. Cover and chill in the freezer for a minimum of 4 hours, or overnight to completely firm the cake.
4. Before serving, remove the ice cream cake from the pan and sprinkle the chopped pistachios on top of the cake. Serve on chilled plates.
Nutritional information per serving:
Calories 483 (63% from fat) • carb. 38g • pro. 8g • fat 35g • sat. fat 17g
• chol. 182mg • sod. 176mg • calc. 122mg • fiber 2g
****
Sauces
Caramel Sauce
While we love this sauce on our ice creams, it can also be used as a dipping sauce for fruit and cake.
Makes about ¾ cup
¾ cup granulated sugar
½ teaspoon sea salt
¼ cup water (enough so that the consistency when mixed with the sugar and salt is similar to wet sand)
1 tablespoon light corn syrup
¹∕³ cup heavy cream
3 tablespoons unsalted butter, cut into ½-inch cubes
1. In a medium, heavy-bottomed saucepan, stir together the sugar, salt, water and corn syrup. Be sure to clean the inside walls of the pan if there is any sugar on the sides (a clean, wet pastry brush works best). Set over medium low heat and cook until the sugar mixture turns a very light amber color (about 10 to 15 minutes). Keep a close eye on the caramel sauce as it can burn easily.
2. Once the sugar mixture has a light amber color, take it off the stove and slowly and carefully stir in the cream. After the cream has been incorporated, slowly whisk in the butter, one piece at a time, continually whisking to emulsify until all the butter has been added. Use immediately, or keep warm over a pot of warm water.
Nutritional information per serving (2 tablespoons):
Calories 198 (46% from fat) • carb. 27g • pro. 0g • fat 10g • sat. fat 7g
• chol. 33mg • sod. 184mg • calc. 9mg • fiber 0g
****
Chocolate Sauce
So much better homemade – you will be amazed by how easy it is to make.
Makes about 1 cup
1 cup semisweet chocolate (about 6 ounces), chopped
¾ cup heavy cream
1½ tablespoons light corn syrup
½ teaspoon pure vanilla extract
pinch sea salt
pinch ground cinnamon
1. Put the chocolate into a mixing bowl; reserve.
2. In a small, heavy-bottomed saucepan, combine the cream, corn syrup, vanilla, salt and cinnamon. Set over low heat and bring to a strong simmer. Immediately pour over the reserved chocolate and let sit for five minutes
before whisking to combine. Use immediately, or keep warm over a pot of warm water.
Nutritional information per serving (2 tablespoons):
Calories 229 (61% from fat) • carb. 21g • pro. 2g • fat 16g • sat. fat 10g
• chol. 31mg • sod. 27mg • calc. 25mg • fiber 2g
Raspberry Sauce
This works well with more than just frozen desserts. Serve over pancakes or crêpes for your loved ones.
Makes about 1 cup
1 12-ounce bag frozen raspberries, thawed (about 2½ cups)
2 to 3 tablespoons granulated sugar (depending on sweetness preference)
pinch sea salt
pinch orange zest
1. Put the raspberries into the bowl of a food processor fitted with the metal chopping blade; process for 15 seconds. Add remaining ingredients and process for an additional 45 seconds.
2. Strain through a fine mesh strainer and discard the seeds. Taste and adjust sugar amount to personal preference.
Nutritional information per serving (2 tablespoons):
Calories 36 (0% from fat) • carb. 9g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 17mg • calc. 7mg • fiber 2g
****
Makes 1 quart
Ingredients:
2 cups heavy cream
2 cups whole milk
1/2 cup pure maple syrup or honey (*see note below)
1 vanilla bean, split lengthwise and scraped
3 large egg yolks
2 teaspoons pure vanilla extract
Directions:
Place the KitchenAid® Ice Cream Maker Attachment into the freezer for at least 15 hours, preferably 24 hours. (You can store the bowl in the freezer so it’s always ready to freeze some tasty treats!)
In a large saucepan over mediumlow heat, whisk together the cream, milk, maple syrup or honey (*see note below) and vanilla bean pod and seeds. Continue to whisk, making sure that the mixture does not come to a boil; reduce heat if necessary.
In a small bowl, gently whisk the egg yolks. Then, slowly drizzle a halfcup of the hot cream mixture into the yolks while rapidly whisking. Pour the yolk mixture into the hot cream; whisking constantly to incorporate.
Using a wooden spoon, continue to stir the custard. It will begin to get steamy and foamy as you stir it, but do not allow it to boil. Once the custard begins to thicken slightly and coats the back of the spoon, remove the saucepan from the heat and stir in the vanilla extract.
Place a finemesh strainer over a heatproof bowl and pour the custard through the strainer in order to remove the vanilla bean pods and any cooked egg yolk bits.
Cover and refrigerate the custard until completely cold (at least 810 hours; preferably overnight). Once the custard is cold, you may wish to place it in the freezer, making sure to stir it every 5 minutes or so just until the edges begin to freeze a bit. (The colder the custard is, the faster and more uniform it will freeze.)
Assemble the KitchenAid® Ice Cream Maker Attachment in your KitchenAid® Stand Mixer, following the directions provided in the instruction manual. Then, slowly pour the cold custard into your frozen ice cream maker bowl and freeze the custard to desired consistency.
Once the custard is frozen, enjoy it immediately for a delicious softserve style treat. Or place it in a freezersafe container and allow it to harden in the freezer for at least 34 hours. Then, scoop and serve with your favorite toppings.
*Recipe Note: For naturallysweetened ice cream, use pure grade A maple syrup, or a mild honey such as clover. Either option provides a light and delicious allnatural sweetness.
****
Vanilla Bean Ice Cream
Makes 1 quart
Ingredients:
1¼ cups buttermilk
1 cup half and half
¾ cup heavy cream
¾ cup sugar
1 vanilla bean, cut in half lengthwise, seeds scraped into cream
8 egg yolks
Pinch of salt
2 tablespoons cream cheese, small diced
Directions:
Combine first 4 ingredients in a large sauce pot and bring to just before boiling.
Add vanilla bean pod and seeds to cream mixture and allow to steep together for 10-15 minutes.
Whisk egg yolks in a bowl until well combined.
Slowly add a small stream of hot cream mixture to yolks while whisking constantly up to 1 cup of mixture. This helps to prevent eggs from curdling when added to hot solution.
Pour cream-egg mixture at once into the cream mixture, whisking quickly as added. Cook over medium-low heat, stirring constantly until the custard coats the back of the spoon (about 3 minutes). Coating the spoon means that when you run your finger through the custard on spoon it should not run back into the path you made.
Remove from heat and add cream cheese. Allow it to melt for several minutes, then stir and press up against sides until completely dissolved.
Strain custard through a fine mesh strainer, removing all the vanilla bean pod and any lumps of curdled eggs or cream cheese.
Cool in an ice bath for 10-15 minutes and then cool completely in refrigerator (minimum 3 hours)
Freeze in KitchenAid® Ice Cream Maker Attachment for 15 minutes. Serve as is or freeze for 3-4 hours to allow to harden.
****
Candied Bacon Maple Walnut Ice Cream
Makes 68 servings
Ingredients:
6 egg yolks
1¼ cups maple syrup (preferably Grade B), divided
1½ cups half and half
1 cup heavy cream
1 teaspoon sea salt
5 strips thickcut bacon
½ cup finechopped toasted walnuts
Directions:
In a medium saucepan, whisk the egg yolks and ¾ cup of the maple syrup until combined. Place over medium heat on the stove; stir in the half and half and heavy cream. Continue whisking 10 to 15 minutes until a smooth custard forms that is thick enough to coat the back of a spoon.
Remove from heat; stir in the salt, then strain the custard into a bowl. Cover tightly with plastic wrap and chill for at least 8 hours or overnight.
Meanwhile, make the candied bacon: Heat oven to 400°F. Line a baking sheet with foil, then place the bacon in a single layer on the prepared baking sheet. Bake 15 minutes until nearly done and crispy. Drain the fat, then pour the remaining ½ cup maple syrup over the bacon; flip over the bacon to coat in the syrup. Reduce the oven temperature to 375°F and bake the bacon another 20 minutes until cooked through and crispy. Transfer the cooked bacon to a parchment paperlined plate to cool completely. Once fully cooled, chop the bacon into small pieces.
When the custard is fully chilled, pour it into your KitchenAid® Ice Cream Maker Attachment and churn according to the manufacturer’s instructions. Stir in the bacon pieces and toasted walnuts, then transfer the ice cream to a freezersafe container. Cover tightly and freeze at least 4 hours before serving.
****
Pumpkin Pie Ice Cream
Makes 8 servings
Ingredients:
For the ice cream:
1 cup pumpkin puree (fresh or canned)
1 cup white cane sugar
1½ cups heavy cream
1 cup whole milk
2 tablespoons arrowroot starch/flour
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
For the candied pecans:
1 cup pecan halves, chopped
2 tablespoons honey
Directions:
At least 15 hours before making the ice cream, put the KitchenAid® Ice Cream Maker Attachment in the freezer.
Using the KitchenAid® Stand Mixer fitted with the whisk attachment, whisk the sugar and pumpkin puree together for 1 minute on speed 2. Add the heavy cream, whole milk, arrowroot starch/flour, vanilla, and spices.
Whisk the ingredients for 30 seconds, until the ingredients are combined, on speed 2.
Remove the bowl from the Stand Mixer and set aside. Remove the Ice Cream Maker Attachment from the freezer. Fit the Stand Mixer with the Ice Cream Maker Attachment and the Drive Assembly and Dasher. Turn the Stand Mixer on speed 1. Slowly pour the liquid ice cream mixture into the bowl. Increase the Stand Mixer to speed 2. Churn the ice cream for 20 minutes, until it’s thick and creamy.
While the ice cream churns, add the pecans to a saucepan over medium heat. Toast the pecans in the saucepan for 57 minutes, stirring often, until they are fragrant. After 57 minutes, drizzle the honey over the pecans, stirring the honey and pecans together. Remove the pecans from the heat to cool.
For soft serve ice cream, scoop the ice cream from the freezer bowl into serving bowls. Top with the cooled candied pecans.
For ice cream cones or to enjoy later, scoop the ice cream into a freezersafe container with a lid. Freeze for at least 30 minutes. Scoop the ice cream into ice cream cones or bowls, and top with the candied pecans.
****
Dairy Free Salty Honey Ice Cream
Makes 4 cups
Ingredients:
1 tablespoon tapioca starch (or arrowroot starch)
1- 14.5ounce can fullfat coconut milk
1- 14.5ounce can coconut cream
2/3 cup raw honey, divided
2½ teaspoons pure vanilla extract
1 tablespoon vodka (optional)
1½ tablespoons Maldon sea salt
Large bowl filled with ice
Large Ziploc bag
Directions:
To begin, mix tapioca starch and 2 tablespoons of coconut milk, stirring to dissolve and create a “slurry”. Set aside.
In a large saucepan, bring remaining coconut milk, coconut cream, and 1/3 cup honey to a boil. Stir in tapioca starch slurry and boil for 1½ minutes. Then turn down heat and simmer for 3 minutes, until mixture has slightly thickened and will coat the back of a spoon.
Remove from heat, then stir in vanilla and vodka. Pour into a large Ziploc bag, seal, and submerge in ice bath.
Refrigerate ice bath for at least 4 hours, or overnight.
Pour ice cream mixture into your KitchenAid® Ice Cream Maker Attachment bowl with the dasher secured.
Attach the Ice Cream Maker Attachment to your KitchenAid® Stand Mixer. Churn on “stir setting” (low) for 1314 minutes, until ice cream is of soft serve consistency. At this point sprinkle in ½ tablespoon salt and churn for 30 more seconds.
Remove bowl from Stand Mixer and spread half of ice cream in the bottom of bread pan or other metal container.
Drizzle 2 tablespoons honey and ½ tablespoon salt over the top. Spread remaining ice cream over that layer and drizzle remaining honey and salt over the top. Freeze for at least 4 hours before serving.
****
S’mores Ice Cream Bars
Makes 9 servings
Ingredients:
For the chocolate ice cream:
½ cup (125 milliliters) milk
4 egg yolks (100 grams)
½ cup (100 grams) sugar
¼ cup (30 grams) unsweetened cocoa powder
Pinch of kosher salt
2 ounces (57 grams) semisweet chocolate, melted
1½ cups (375 milliliters) heavy cream
2 teaspoons vanilla extract
For the marshmallow meringue:
1 egg white (30 grams)
1/3 cup (67 grams) granulated sugar, divided
3 tablespoons light corn syrup
1½ teaspoons water
1 teaspoon vanilla extract
For the chocolate coating:
6 ounces (170 grams) semisweet chocolate, melted
2 tablespoons coconut oil (Use expeller pressed coconut oil for the most neutral flavor)
For the s’mores ice cream bars:
9 graham crackers, broken in half and divided
Directions:
For the chocolate ice cream:
Place the bowl of the KitchenAid® Ice Cream Maker Attachment in the freezer overnight.
Pour the milk into a small pot and place over medium heat.
Combine the egg yolks, sugar, cocoa, and salt in the larger bowl of the KitchenAid® Stand Mixer.
When the milk is hot and there are small bubbles forming around the edges, begin adding a little at a time to the yolk mixture, while stirring. Add in the melted chocolate, pour the mixture back into the pot, and cook over
medium heat, stirring, until thickened.
Strain the custard into a heat safe bowl, stir in the heavy cream and vanilla, and refrigerate overnight.
Line a KitchenAid® Professional Grade Nonstick Square Pan with parchment and arrange half the graham crackers on top.
Churn the ice cream mixture in the prepared bowl for 15-30 minutes, or until it’s the consistency of soft serve.
Layer it in the prepared pan (over the graham crackers), and freeze solid.
For the marshmallow meringue:
Place the egg white in the large bowl of the KitchenAid® Stand Mixer, and whip on medium speed until frothy.
Gradually add 1 tablespoon of the sugar, while continuing to whip. Once the sugar has been incorporated, turn the speed up to high and whip until stiff and glossy.
Place the remaining sugar, water, and corn syrup in a medium pot and heat over medium high heat, swirling the pot occasionally, until it reaches a temperature of 240°F.
Slowly and carefully pour the hot syrup into the meringue in a thin stream, while whipping.
Add vanilla, and pipe or spoon the mixture onto the remaining graham crackers. Toast with a brulee torch, or for a few minutes under the broiler.
For the chocolate coating:
Stir the coconut oil into the melted chocolate.
For the s’mores ice cream bars:
Remove the Chocolate Ice Cream Layer from the KitchenAid® ProfessionalGrade Nonstick Square Pan and trim with a knife.
Sandwich the Toasted Marshmallow Meringue Graham Crackers on top and insert popsicle sticks, if using. Dip the ice cream sandwiches in the chocolate coating, chill briefly, and serve
****
Gluten Free No Churn Peach Ice Cream
Makes 2 quarts ice cream
Ingredients:
1 pint (16 fluid ounces) heavy whipping cream, chilled
1 pound pitted and peeled fresh white peaches, roughly chopped (about 5 medium peaches)
14 ounces (1 small can) sweetened condensed milk
Directions;
In the bowl of your KitchenAid® Pro Line® Series Stand Mixer fitted with the whisk attachment, or a large bowl with your KitchenAid® 5Speed Ultra Power™ Hand Mixer fitted with the whisk attachments, place the chilled
whipping cream. Beat on medium speed until the cream holds soft peaks. Place the whipped cream in the refrigerator to chill.
In the bowl of your KitchenAid® 7Cup Food Processor, place the peaches and sweetened condensed milk and process on high speed until smooth (about 2 minutes). Remove the whipped cream from the refrigerator and pour the peaches and milk mixture along the side of the bowl slowly, folding the ingredients together carefully so as not to deflate the whipped cream.
Transfer the mixture carefully to a 2quart freezersafe container with a lid, cover tightly and place in the freezer for at least 4 hours or until firm. Serve chilled. If the ice cream is at all difficult to scoop, allow it to sit at room temperature for about 30 minutes to soften.
****
Salted Caramel, Pretzel & Nutella Ice Cream
Makes 1 quart
Ingredients:
2 cups heavy cream
2 cups whole milk
½ cup fine sugar
2 teaspoons vanilla bean paste
½ cup caramel sauce plus extra for garnish
¼ teaspoon sea salt
3/4 cup crushed thin pretzels, plus extra for garnish
1/3 cup Nutella, plus extra for garnish
Directions:
Place your KitchenAid® Ice Cream Maker Attachment bowl in the freezer for at least 15 hours before use.
In a large bowl, whisk together cream, milk, sugar and vanilla bean paste. Mix well until all the sugar is dissolved.
Put the mixture into your KitchenAid® Ice Cream Maker Attachment bowl and churn for about 25 minutes or until it is soft serve consistency.
While the ice cream is churning, mix together the caramel sauce, salt and crushed pretzels in a small bowl. Set aside until ice cream is churned.
Once ice cream is churned, place in a freezer safe container. Gently mix in pretzel mixture and Nutella and swirl around.
Freeze the mixture for a few hours before serving. When serving, garnish with extra caramel, pretzels and Nutella if desired.
****
Spiced Caramel Brown Butter Ice Cream
Ingredients:
For the ice cream:
4 ounces butter
3 cups half and half
3 egg yolks
¼ cup white sugar
¼ cup packed brown sugar
¾ teaspoon kosher salt
1 teaspoon pure vanilla extract
½ cup ginger caramel
For the ginger caramel:
½ cup brown sugar
¼ cup half and half
2 tablespoons butter
½–¾ teaspoon ground ginger (depending on how spicy you want the caramel)
¼ teaspoon salt
Directions:
For the ice cream:
Place the butter in a small saucepan and simmer until the butter turns golden brown. Remove from heat before browning too much and let the butter cool completely.
In another larger saucepan, heat the half and half over medium high heat.
In a medium bowl, whisk together the yolks, white and brown sugars and salt until smooth.
Temper the mixture by adding ½ cup of the warmed half and half to the egg mixture and stir together. Add another ½ cup of the half and half to the egg mixture and stir together while tempering the egg. Transfer the entire egg mixture into the remaining half and half in the saucepan and stir over medium heat until a thick mixture has formed. The mixture should be 170°F when it’s done.
Remove the saucepan from the heat and whisk in the vanilla as well as the browned butter. Let the mixture sit for about 1 hour to infuse all the flavor and then strain through a mesh sieve. Discard anything that didn’t make it
through the mesh sieve and refrigerate the mixture until chilled.
Once the mixture is cold, put it into your KitchenAid® Ice Cream Maker Attachment and churn for 2030 minutes until it turns into soft ice cream.
Once fully churned, transfer the ice cream to a freezer safe dish. Drizzle the spices caramel on top and then drag a knife through the top of the ice cream and the caramel to distribute the flavors. Freeze the mixture for at least 2 hours before serving.
For the ginger caramel swirl Mix the sugar, half and half and butter in a saucepan over medium heat. Whisk continuously for 5 minutes until the sauce starts to thicken. Add the salt and the ground ginger and continue to whisk and cook until the mixture thickens. Remove the saucepan from the heat, and set aside to cool.
****
Strawberry Mango Ice Cream
Ingredients:
2 cups heavy cream
½ cup milk
1 tsp vanilla
¾ cup + 1 TB sugar
1 cup diced strawberries
1 mango diced
Directions:
Combine diced strawberries and mangoes in a large bowl. Pour sugar over top and stir together. You can also mash the fruit with a fork if you’d prefer not to have the fruit chunks.
Next combine the heavy cream, milk and vanilla.
Add the mixture into your ice cream maker and begin to churn the ice cream. Follow the instructions on the manual for set up. Continue mixing until you reach a desired consistency. Store ice cream in an airtight container until ready to serve.
My kids loved watching the ice cream maker go around and around.
*Tip: Keep your Ice Cream Maker Attachment in the freezer so you’ll always have it ready for a tasty treat. *
****
Lavender And Honey Ice Cream
Makes 1 quart
Ingredients:
2 cups (480ml) heavy cream
1 cup (240ml) milk
Zest from 1 fresh Lemon
1 tablespoon dried lavender flowers
1/3 cup (110g) honey
5 egg yolks
Pinch of kosher or sea salt
½ teaspoon vanilla extract
Optional: Violet Gel Paste Food Coloring or combination of Blue and Red Food Color drops
Directions;
In a medium saucepan, combine the cream, milk, lemon zest, lavender flowers and honey. Heat to a bare simmer over medium heat, stirring frequently. Remove from the heat and cover. Set aside for 15 minutes.
In a medium bowl, whisk the egg yolks. Slowly whisk the cream mixture into the yolks, then pour everything back into the saucepan.
Heat the mixture over medium heat, stirring constantly and scraping the bottom as you stir. While the custard heats, stir in the salt and vanilla extract. If adding coloring, stir in a few drops at a time to reach your desired color (color will lighten approximately in half when churning).
Gently cook until the mixture thickens enough to coat the back of a spatula or wooden spoon, about 4 minutes.
Pour the custard through a finemesh strainer into a clean container. Place the container in an ice bath and stir the custard occasionally until it is cool, about 20 minutes. Cover and refrigerate for at least 3 hours or overnight.
Churn custard in a frozen KitchenAid® Ice Cream Maker Attachment for Stand Mixers according to manufacturer directions. While churning the ice cream, place the container in which you will store the ice cream in the freezer to chill.
After the ice cream has reached its desired consistency, place in the chilled storage container. Store the ice cream in the freezer until ready to serve.
****
Triple Chocolate Ice Cream
Ingredients:
2 cups whipping cream, divided
2 squares (1 ounce each) semisweet baking chocolate, coarsely chopped
2 squares (1 ounce each) unsweetened baking chocolate, coarsely chopped
2 cups halfandhalf
1 cup sugar
1/3 cup unsweetened cocoa powder
8 egg yolks
4 teaspoons vanilla
1/8 teaspoon salt
4 bars (1.55 ounces each) milk chocolate, chopped (about 1½ cups)
Directions:
In small saucepan, place ½ cup whipping cream, semisweet chocolate and unsweetened chocolate. Heat over mediumlow heat until chocolate melts, stirring frequently. Remove from heat; set aside. In medium saucepan over medium heat, heat halfandhalf until very hot but not boiling, stirring often. Remove from heat; set aside.
In small bowl, combine sugar and cocoa powder. Set aside. Place egg yolks in mixer bowl.
Attach bowl and wire whip to mixer. Turn to Speed 2 and gradually add sugar mixture; mix about 30 seconds, or until well blended and slightly thickened. Continuing on Speed 2, very gradually add chocolate mixture and halfandhalf; mix until well blended.
Return halfandhalf mixture to medium saucepan; stirring constantly, cook over medium heat until small bubbles form around edge and mixture is steamy. Do not boil. Transfer halfand-half mixture into large bowl; stir in remaining 1½ cups whipping cream, vanilla and salt.
Cover and chill thoroughly, at least 8 hours.
Assemble and engage freeze bowl, dasher and drivebody interface as directed in attachment instructions. Turn to Stir Speed. Using a container with a spout, pour mixture into freeze bowl. Continue on Stir Speed for 10 to 15 minutes or until desired consistency, adding milk chocolate during last 1 to 2 minutes of freeze time. Immediately transfer ice cream into serving dishes, or freeze in an airtight container.
Makes 16 servings (½ cup per serving)
****
Homestyle Vanilla Ice Cream
Ingredients:
600ml full cream milk
6 large (800g) or 7 medium large (700g) egg yolks
¾ cup (155g) caster sugar
2 tsp vanilla extract or 1 fresh vanilla bean, split in half and seeds removed.
300ml thickened cream (35% milk fat)*
Directions:
Heat milk in a heavy based, nonstick saucepan, stirring often until very hot and without boiling or scorching milk. Transfer to a jug or bowl with a lip and set aside.
Place egg yolks and sugar into mixer bowl and attach wire whisk. Mix on speed 2 for 1 minute or until thick and sugar has completely dissolved.
Gradually add hot milk and vanilla and mix until well combined. Transfer mixture back to saucepan. Stirring constantly, cook for about 810 minutes over a very low heat until mixture thickens and lightly coats back of wooden spoon or silicone spatula. Mixture must not boil or it will curdle, however it will be quite hot and a little steamy. Be patient with this step do not rush making the custard.
Return mixture to mixing bowl. Add cream and mix on speed 1 until thoroughly mixed. Remove bowl, cover and refrigerate until well chilled, about 68 hours.
Assemble drive assembly, freezer bowl and dasher (as per instruction book). Transfer chilled mixture to a jug with a pouring lip.
Turn mixture to speed 1, slowly add cooled custard to freezer bowl. Churn for approximately 20 minutes or until a very firm soft serve ice cream results.
Immediately remove ice cream to serving dishes or transfer to an airtight, sealed container and freeze for 4 hours or until frozen.
Remove ice cream for about 5 minutes before scooping. Homemade ice cream is harder than commercial ice cream so remove from freezer and allow to soften slightly.
Homemade ice cream is best eaten within 45 days and must be stored at 18C or in the coldest section of
the freezer.
*****
Caster Sugar
You will need:
Granulated Sugar (whatever amount you want, you can even make some to store in a jar)
Blender/Food Processor
First of all, ensure that the blender is dry as water will cause the sugar to stick together. I'm sure you know that but I just thought I'd say it anyway. ; P Put the granulated sugar into the blender or food processor and whizz it in short bursts. Remember, we are going for fine crystals here not the powdery white stuff so don't over whizz. Depending on how powerful your blender is, this should be over in seconds. Then voila! Caster sugar. On with your recipe then.
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CUISINART ICE CREAM RECIPES
Simple Ice Creams
Simple Vanilla Ice Cream
This ice cream can easily be dressed up by adding your favorite chopped candies or sprinkles at the end of churning.
Makes about 5 cups (ten ½-cup servings)
1 cup whole milk
¾ cup granulated sugar
pinch salt
2 cups heavy cream
1 tablespoon pure vanilla extract
1. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
2. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 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 (based on ½ cup):
Calories 222 (73% from fat) • carb. 13g • pro. 2g • fat 18g • sat. fat 11g
• chol. 69mg • sod. 45mg • calc. 61mg • fiber 0g
****
Simple Chocolate Ice Cream
For a real treat, serve this with our Chocolate Sauce on page 12.
Makes about 5 cups (ten ½-cup servings)
¾ cup cocoa powder, sifted
½ cup granulated sugar
¹∕³ cup packed dark brown sugar
pinch salt
1 cup whole milk
2 cups heavy cream
½ tablespoon pure vanilla extract
1. In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. Stir in the heavy cream and vanilla.
Cover and refrigerate 1 to 2 hours, or overnight. 2. Turn the Cuisinart® ice cream maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 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 (based on ½ cup):
Calories 268 (62% from fat) • carb. 23g • pro. 3g • fat 19g • sat. fat 11g
• chol. 69mg • sod. 44mg • calc. 61mg • fiber 1g
****
Butter Pecan Ice Cream
The butter used to toast the pecans can be saved and used over pancakes or waffles.
Makes about 5 cups (ten ½-cup servings)
4 tablespoons unsalted butter
1 cup pecans
1 teaspoon salt
1 cup whole milk
¾ cup granulated sugar
pinch salt
2 cups heavy cream
1 tablespoon pure vanilla extract
1. Melt the butter in a medium skillet. Add the pecans and 1 teaspoon of salt. Cook over medium-low heat until pecans are toasted and golden, stirring frequently, about 6 to 8 minutes. Remove from the heat, strain and reserve
the pecans, allowing them to chill. The butter can be used for another use – delicious over pancakes or waffles.
2. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
3. Turn the Cuisinart® ice cream maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. Five minutes before mixing is completed, add the reserved pecans 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 (based on ½ cup):
Calories 330 (79% from fat) • carb. 14g • pro. 3g • fat 30g • sat. fat 15g
• chol. 81mg • sod. 58mg • calc. 68mg • fiber 1g
****
S’mores Ice Cream
All of the flavors of a s’more in one bite of ice cream.
Makes about 6 cups (twelve ½-cup servings)
½ cup cocoa powder, sifted
¹∕³ cup granulated sugar
¼ cup packed dark brown sugar
pinch salt
²∕³ cup whole milk
1½ cups heavy cream
1 teaspoon pure vanilla extract
¾ cup marshmallow cream (e.g. Fluff®)
2 full graham cracker sheets, crushed
2 ounces milk chocolate (¹∕³ cup chips), melted and reserved at room temperature
1. In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa and sugars are dissolved. Stir in the heavy cream and vanilla. Cover
and refrigerate 1 to 2 hours, or overnight.
2. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. Five minutes before mixing is completed, gradually add the marshmallow cream, one
teaspoonful at a time. Once mixed, add the crushed graham crackers and melted chocolate, one at a time, 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.
Tip: If marshmallow cream is too stiff, warm slightly in microwave before adding to freezer bowl.
Nutritional information per serving (based on ½ cup):
Calories 292 (52% from fat) • carb. 33g • pro. 2g • fat 17g • sat. fat 10g
• chol. 57mg • sod. 48mg • calc. 43mg • fiber 1g
****
Fresh Strawberry Ice Cream
Best made when strawberries are at their peak of freshness, this ice cream is light, sweet and fruity.
Makes about 5 cups (ten ½-cup servings)
1½ cups fresh strawberries, hulled*
¾ cup whole milk
²∕³ cup granulated sugar
pinch salt
1½ cups heavy cream
1½ teaspoons pure vanilla extract
1. Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/finely chopped (depending on preference). Reserve in bowl.
2. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices. Cover and refrigerate 1 to 2 hours, or overnight.
3. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 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.
* Frozen strawberries may be substituted if fresh strawberries are not available.
Nutritional information per serving (based on ½ cup):
Calories 192 (62% from fat) • carb. 16g • pro. 1g • fat 13g • sat. fat 9g
• chol. 51mg • sod. 23mg • calc. 26mg • fiber 0g
****
Peanut Butter Cup Ice Cream
One of the easiest ice creams to make, the rich peanut butter flavors in this ice cream will have your friends and family in awe.
Makes about 6 cups (twelve ½-cup servings)
1 cup good quality peanut butter (not natural)
²∕³ cup granulated sugar
1 cup whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
1 cup chopped chocolate peanut butter cup candies (about 15 miniature peanut butter cups)
1. In a medium mixing bowl, use a hand mixer on low speed 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 heavy cream
and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
2. Turn on the Cuisinart® ice cream maker; pour the mixture into freezer bowl and let mix until thickened, about 15 to 20 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 (based on ½ cup):
Calories 365 (68% from fat) • carb. 23g • pro. 8g • fat 29g • sat. fat 12g
• chol. 58mg • sod. 153mg • calc. 58mg • fiber 2g
****
Peppermint Ice Cream
Not your ordinary mint ice cream, our Peppermint calls for a lot of bright green fresh mint for a real natural flavor.
Makes about 6 cups (twelve ½-cup servings)
1 cup whole milk
2½ cups packed fresh mint leaves
¾ cup granulated sugar
pinch salt
2 cups heavy cream
1 tablespoon pure vanilla extract
1½ cup chopped peppermint patties (about 10 to 12 bite-size patties)
1. In a medium saucepan set over medium-low heat, bring the milk just to a boil. Remove from heat and add the mint leaves; let steep for 20 to 30 minutes. If you desire a milder mint flavor, strain and discard the mint leaves after steeping, but for a more intense ice cream, blend the milk/mint mixture using an immersion blender.
2. Add the sugar and salt to the steeped milk/mint mixture. Use a hand mixer on low speed or whisk to combine, until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate, 1 to 2 hours, or overnight.
3. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 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 (based on ½ cup):
Calories 356 (45% from fat) • carb. 48g • pro. 3g • fat 18g • sat. fat 11g
• chol. 58mg • sod. 50mg • calc. 68mg • fiber 1g
****
Cheesecake Ice Cream
This ice cream is excellent all alone in a cup, or go to page 13 and make our Raspberry Sauce to top it off.
Makes about 5 cups (ten ½-cup servings)
12 ounces cream cheese, room temperature,
cut into 2-inch pieces
1 cup granulated sugar
½ teaspoon salt
¼ cup mascarpone, room temperature
1 cup whole milk, room temperature
2 teaspoons pure vanilla extract
¼ cup sour cream, room temperature
1. Put the cream cheese into the bowl of a stand mixer. Fitted with the mixing paddle. Mix the cream on medium speed until very smooth. With the mixer running, gradually add the sugar and salt; mix until homogenous. Add the mascarpone and mix until well combined. Slowly add the milk and vanilla; mix until smooth. Use the fold function to mix in the sour cream. Cover and refrigerate 1 to 2 hours, or overnight.
2. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 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 (based on ½ cup):
Calories 240 (56% from fat) • carb. 23g • pro. 4g • fat 15g • sat. fat 10g
• chol. 49mg • sod. 234mg • calc. 65mg • fiber 0g
****
Banana Walnut Chip
Do not be intimidated by the multiple steps in this ice cream. The end result of frozen banana, toasted walnuts and flecks of chocolate makes it worth every minute.
Makes about 6 cups (twelve ½-cup servings)
½ cup whole milk
2 cups heavy cream
1 whole vanilla bean, halved and seeds scraped
½ teaspoon pure vanilla extract
¼ teaspoon salt
¹∕³ cup packed dark brown sugar
1 tablespoon water
2 tablespoons unsalted butter
2 large bananas, cut into 1-inch pieces
1½ tablespoons dark rum
¼ teaspoon fresh lemon juice
2 ounces bittersweet chocolate (¹∕³ cup chips), roughly chopped
½ cup toasted walnuts, roughly chopped
1. In a medium saucepan set over medium-low heat, bring the milk, cream, vanilla bean (including the pod), vanilla extract and the salt just to a boil. Remove from heat; let mixture steep for 30 minutes. 2. While the milk/cream mixture is steeping, heat the sugar with water in a large skillet until it begins to sizzle. Stir in the butter and heat until melted. Add the bananas; cook for about 2 minutes, or until fragrant and softened. Carefully stir in the rum and cook for an additional 2 minutes, or until slightly thickened. Remove from heat. Using a slotted spoon, strain the banana/sugar mixture, reserving the sugar syrup and bananas in separate bowls.
3. Remove the vanilla pod from the steeped milk/cream mixture; discard pod. Stir the lemon juice into the bananas and then mix the bananas into the steeped milk/cream. Cover and refrigerate mixture 1 to 2 hours, or overnight.
4. Turn on the Cuisinart® ice cream maker; pour the banana mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes.
5. While ice cream is churning, melt the bittersweet chocolate in a bowl set over a pot of simmering water; reserve.
6. When the ice cream is almost fully churned, gradually add the sugar syrup; let mix until fully combined. Once the sugar syrup has been mixed, add the walnuts through the top of the ice cream maker; let mix until combined. Right before the ice cream is done, drizzle the melted chocolate into the churning ice cream. 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 (based on ½ cup):
Calories 194 (64% from fat) • carb. 15g • pro. 2g • fat 15g • sat. fat 7g
• chol. 34mg • sod. 58mg • calc. 32mg • fiber 1g
****
Custard-Style Ice Creams
Vanilla Bean Ice Cream
For the true vanilla lover. Be sure to use fresh vanilla beans to capture the intense flavor.
Makes about 6 cups (twelve ½-cup servings)
2 cups whole milk
2 cups heavy cream
1 cup granulated sugar, divided
pinch salt
1 whole vanilla bean, halved and seeds scraped
5 large egg yolks
1½ teaspoons pure vanilla extract
1. In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the sugar, salt and the scraped vanilla bean (including the pod). Bring the mixture just to a boil.
2. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or whisk, beat until mixture is pale and thick.
3. Once the milk/cream mixture has come to a slight boil, whisk about 1∕3 of the hot mixture into the yolk/sugar mixture. Add another 1∕3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the
process should only take a few minutes.
4. Pour the mixture through a fine mesh strainer (discard the vanilla pod) and bring to room temperature. Stir in the vanilla extract. Cover and refrigerate 1 to 2 hours, or overnight.
5. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 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 (based on ½ cup):
Calories 254 (62% from fat) • carb. 20g • pro. 3g • fat 18g • sat. fat 11g
• chol. 148mg • sod. 51mg • calc. 85mg • fiber 0g
****
Fresh Mint with Chocolate Cookies
Always a winning combination, fresh mint and chocolate take the forefront in this rich and creamy ice cream.
Makes about 6 cups (twelve ½-cup servings)
2 cups whole milk
2 cups heavy cream
1 cup granulated sugar, divided
pinch salt
1½ teaspoons pure vanilla extract
2 cups packed fresh mint leaves
5 large egg yolks
1 cup crushed chocolate sandwich cookies (about 8 cookies)
1. In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the granulated sugar, salt, and vanilla. Bring the mixture just to a boil. Remove from heat and add the mint leaves; let steep for 20 to 30 minutes. If you desire a milder mint flavor, remove and discard the mint leaves after steeping, but for a more intense ice cream we recommend blending the milk/mint mixture using an immersion blender. After steeping,
return the mixture just to a boil over medium-low heat.
2. While the milk/cream mixture is reheating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick.
3. Once the milk/cream mixture has come to a slight boil, whisk about 1∕3 of the hot mixture into the yolk/sugar mixture. Add another 1∕3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the
process should only take a few minutes.
4. Pour the mixture through a fine mesh strainer. Bring the ice cream base to room temperature. Cover and refrigerate 1 to 2 hours, or overnight.
5. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 minutes. When the ice cream is almost fully churned, gradually add the crushed cookies through the
top of the ice cream maker; let mix until fully combined.
6. 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 (based on ½ cup):
Calories 293 (58% from fat) • carb. 27g • pro. 4g • fat 20g • sat. fat 11g
• chol. 148mg • sod. 98mg • calc. 115mg • fiber 1g
****
Mexican Style Chocolate Ice Cream
This ice cream can be spicy for some, so adjust the cayenne to your personal taste.
Makes about 5 cups (about ten ½-cup servings)
2 cups whole milk
1½ cups heavy cream
1½ teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1 to 2 pinches cayenne
pinch salt
²∕³ cup granulated sugar, divided
5 large egg yolks
6 ounces bittersweet chocolate, roughly chopped
1. In a medium saucepan set over medium-low heat, whisk together the milk, cream, vanilla, spices, salt and half of the sugar. Bring the mixture just to a boil.
2. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick.
3. Place the chopped chocolate in a separate mixing bowl; reserve.
4. Once the milk/cream mixture has come to a slight boil, whisk about 1∕3 of the hot mixture into the yolk/sugar mixture. Add another 1∕3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over the low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes.
5. Pour the mixture through a fine mesh strainer into the bowl of the reserved chocolate; whisk to combine and then bring to room temperature. Cover and refrigerate 1 to 2 hours, or overnight.
6. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 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 (based on ½ cup):
Calories 320 (64% from fat) • carb. 26g • pro. 5g • fat 24g • sat. fat 14g
• chol. 161mg • sod. 157mg • calc. 97mg • fiber 1g
****
Pistachio Ice Cream
We love this flavor in our Ice Cream Birthday Cake on page 12, or just scoop into your favorite cone.
Makes about 5 cups (about ten ½-cup servings)
2½ cups whole milk
1 whole vanilla bean, halved and seeds scraped
²∕³ cup granulated sugar, divided
2¼ cups chopped roasted, unsalted pistachios; shelled, divided
2 cups heavy cream
pinch salt
6 large egg yolks
¼ teaspoon pure almond extract
1. In a medium saucepan set over medium-low heat, stir together the milk, vanilla bean (including the pod), half of the sugar and 1½ cups pistachios. Bring the mixture just to a boil. Remove from heat; let mixture steep for 1 to 2
hours. After steeping, add the cream and salt and gradually return the mixture just to a boil over medium low heat.
2. When the milk/pistachio/cream mixture is reheating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick.
3. Once the milk/pistachio/cream mixture has come to a slight boil, whisk about 1∕3 of the hot mixture into the yolk/sugar mixture. Add another 1∕3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over the low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes.
4. Stir in the almond extract and pour the mixture through a fine mesh strainer (discard the vanilla pods and pistachios); bring to room temperature. Cover and refrigerate 1 to 2 hours, or overnight.
5. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 minutes. When the ice cream is almost done churning, add the remaining toasted pistachios through
the opening at the top of the ice cream maker. 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 (based on ½ cup):
Calories 341 (68% from fat) • carb. 21g • pro. 7g • fat 27g • sat. fat 14g
• chol. 200mg • sod. 71mg • calc. 129mg • fiber 1g
****
Frozen Yogurts
Rich Vanilla Frozen Yogurt
While part-skim or fat-free yogurt can be substituted, to get the real flavor and richness of this frozen yogurt it is best to use the whole milk variety.
Makes about 5 cups (ten ½-cup servings)
1½ tablespoons light corn syrup
1½ tablespoons honey
3 tablespoons water
2 vanilla beans, split and seeds scraped
5 cups whole milk plain yogurt, strained through a
cheesecloth* for 2 to 4 hours
1 teaspoon pure vanilla extract
¾ cup granulated sugar
pinch salt
1. Put the corn syrup, honey, water and vanilla beans into a medium saucepan. Over medium-low heat, bring mixture to a boil, then simmer until reduced by about half. Strain (discarding vanilla pods); reserve.
2. In a large mixing bowl, whisk the strained yogurt, reserved honey/water/vanilla reduction, vanilla extract, sugar and salt together. Whisk until the sugar has dissolved. Cover and refrigerate 2 to 3 hours, or overnight.
3. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. * If you do not have a cheesecloth, you can use a couple of layered paper towels.
Nutritional information per serving (based on ½ cup):
Calories 161 (22% from fat) • carb. 25g • pro. 7g • fat 4g • sat. fat 3g
• chol. 15mg • sod. 67mg • calc. 176mg • fiber 0g
****
Mango Frozen Yogurt
Be sure to use fresh, ripe mangoes. The better the mango, the better the frozen yogurt.
Makes about 5 cups (ten ½-cup servings)
5 cups low-fat plain yogurt, strained through a cheesecloth* for 2 to 4 hours
½ cup granulated sugar
2 mangoes, peeled, pitted and roughly chopped (about ½ to 1-inch pieces)
1 teaspoon fresh lime juice, about ½ lime
1. In a large mixing bowl, whisk the strained yogurt and sugar together; reserve.
2. Using a blender, purée the mangoes with the lime juice and 1 cup of the yogurt mixture. Combine with the remaining yogurt/sugar mixture. Cover and refrigerate 1 to 2 hours, or overnight.
3. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. * If you do not have a cheesecloth, you can use a couple of layered paper towels.
Nutritional information per serving (based on ½ cup):
Calories 126 (8% from fat) • carb. 26g • pro. 5g • fat 1g • sat. fat 1g
• chol. 3mg • sod. 74mg • calc. 204mg • fiber 2g
****
Chocolate Pretzel Frozen Yogurt
The combination of the chocolate and the salt from the pretzel is a standout in this tangy and sweet dessert.
Makes about 5 cups (ten ½-cup servings)
4 cups whole milk plain yogurt, strained through a cheesecloth* for 2 to 4 hours
¾ cup granulated sugar
¹∕³ cup cocoa powder, sifted
pinch salt
1 cup lowfat milk
½ teaspoon pure vanilla extract
1 cup chopped chocolate or yogurt covered pretzels
1. In a large mixing bowl, whisk the strained yogurt, sugar, cocoa powder, salt, milk and vanilla together. Whisk until the sugar has dissolved. Cover and refrigerate 2 to 3 hours, or overnight.
2. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. When the ice cream is almost done churning, add the chopped pretzels through the opening at the top of the ice cream maker. The frozen yogurt 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. * If you do not have a cheesecloth, you can use a couple of layered paper towels.
Nutritional information per serving (based on ½ cup):
Calories 281 (22% from fat) • carb. 48g • pro. 8g • fat 7g • sat. fat 3g
• chol. 5mg • sod. 259mg • calc. 215mg • fiber 2g
****
Lowfat Strawberry Frozen Yogurt
The tanginess of the yogurt comes through in this frozen treat.
Makes about 5 cups (ten ½-cup servings)
4 cups lowfat plain yogurt, strained through
a cheesecloth* for 2 to 4 hours
½ cup granulated sugar
pinch salt
1 teaspoon pure vanilla extract
2 tablespoons light corn syrup
1 pound frozen mixed berries
1½ tablespoons honey
1½ tablespoons fresh lemon juice
1. In a large bowl, whisk the strained yogurt with the sugar, salt, vanilla and corn syrup; reserve.
2. In a medium saucepan, heat the berries, honey and lemon juice on low for about 10 minutes, or until just softened. Strain, discarding liquid, and cool. Once the berries are cooled, stir into the yogurt/sugar mixture. Cover and refrigerate 2 to 3 hours, or overnight.
****
Lowfat Strawberry Frozen Yogurt - continued
3. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired,
transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. * If you do not have a cheesecloth, you can use a couple of layered paper towels.
Nutritional information per serving (based on ½ cup):
Calories 123 (8% from fat) • carb. 27g • pro. 4g • fat 1g • sat. fat 1g
• chol. 3mg • sod. 73mg • calc. 167mg • fiber 2g
****
Sorbets
Coconut Sorbet
Delicious when topped with toasted coconut or our Chocolate Sauce (page 12).
Makes about 6 cups (twelve ½-cup servings)
1½ cups water
1¹∕³ cups granulated sugar
1 whole vanilla bean, halved and seeds scraped
pinch salt
2 cans (13.5 ounces each) unsweetened coconut milk
1. Combine the water, sugar, vanilla bean (including the pod) and salt in a medium saucepan set over medium-low heat. Bring mixture just to a boil and then remove from heat. Let mixture steep for 1 hour; strain (discarding pod).
2. Add the coconut milk to the strained mixture. Cover and refrigerate overnight.
3. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
Calories 199 (51% from fat) • carb. 25g • pro. 1g • fat 12g • sat. fat 11g
• chol. 0mg • sod. 28mg • calc. 1mg • fiber 0g
****
Dark Chocolate Sorbet
A step away from the ordinary sorbets, our Dark Chocolate Sorbet is a real treat.
Makes about 5 cups (ten ½-cup servings)
3 cups water
1²∕³ cups granulated sugar
pinch salt
1²∕³ cups cocoa powder, sifted
1 teaspoon pure vanilla extract
1. Prepare a simple syrup with the water, sugar and salt by combining all three in a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved.
2. Gradually add the cocoa powder to the simple syrup by whisking constantly until smooth. Add the vanilla and stir to combine. Cover and refrigerate 2 to 3 hours, or overnight.
3. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
Calories 183 (6% from fat) • carb. 41g • pro. 3g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 15mg • calc. 2mg • fiber 3g
****
Lemon Basil Sorbet
The basil adds a nice undertone to the sorbet, but any one of your favorite herbs could be substituted.
Makes about 5 cups (ten ½-cup servings)
3 cups water
2 cups granulated sugar
2 tablespoons lemon zest, divided
1½ cups packed fresh basil (if a stronger basil flavor is wanted, use 2 cups)
pinch salt
3 cups fresh lemon juice
1. Prepare a lemon simple syrup with the water, sugar and 1½ tablespoons of the lemon zest by combining all three in a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved. Remove from heat.
2. Once the simple syrup is ready, add the basil and salt. Let the mixture steep for 30 minutes. Stir in the lemon juice. Cover and refrigerate 2 to 3 hours, or overnight.
3. Strain the chilled mixture through a fine mesh strainer. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. When the sorbet is almost done, add the reserved zest through the opening on top of the ice cream maker and let churn until combined. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight
container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
Calories 175 (0% from fat) • carb. 47g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 16mg • calc. 15mg • fiber 1g
****
Raspberry Sorbet
Not only is this sorbet sweet and refreshing, but the color makes a beautiful presentation on any menu.
Makes about 5 cups (ten ½-cup servings)
2 cups water
1½ cups granulated sugar
pinch table salt
4 cups frozen raspberries, thawed 1. Prepare a simple syrup with the water and sugar by combining both in a medium saucepan set over medium low
heat. Cook mixture until the sugar is fully dissolved.
2. Once the simple syrup is ready, add the salt and the raspberries. Using an immersion blender, blend the mixture until smooth. Strain half of the mixture through a fine mesh strainer to remove the seeds. Use a spatula to aid in passing the purée through the strainer. Remove seeds and repeat with the second half. Cover and refrigerate 2 to 3 hours, or overnight.
3. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer
the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
Calories 140 (0% from fat) • carb. 37g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 14mg • calc. 9mg • fiber 2g
****
Frozen Desserts
Ice Cream Sandwich Cookies
A step above the traditional ice cream sandwich cookies. A perfect match for your favorite flavor.
If you cannot find cocoa nibs, miniature chocolate chips can be substituted, or you can double the amount of pecans.
Makes 24 cookies (for 12 ice cream sandwiches)
¹∕³ cup cocoa powder, sifted
1¹∕³ cups bread flour
¾ teaspoon baking powder
¼ teaspoon salt
1 tablespoon instant espresso powder
½ cup unsalted butter, room temperature and cubed
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
3 tablespoons cocoa nibs (These can be found in
most gourmet or cooking stores. If you cannot find
them, substitute with coarsely chopped, toasted
pecans or miniature chocolate chips.)
¼ cup chopped pecans, toasted
1. Preheat oven to 350°F.
2. Combine the cocoa powder, flour, baking powder, salt and espresso powder in a small bowl. Whisk to blend; reserve.
3. Put the butter into the bowl of a stand mixer, fitted with the mixing paddle (or use a hand mixer fitted with the mixing beaters). Using medium speed, cream until smooth. Gradually add the sugar and mix until creamy. Add the egg and vanilla and mix until combined. Add the dry ingredients and, using a low speed, mix until fully incorporated. Add the cocoa nibs and pecans and mix on low until just combined.
4. Using a small ice cream scoop (about 1½ inches in diameter) scoop the dough onto a parchment-lined cookie sheet (each round should be about 2 tablespoons). Use a cup to flatten each cookie mound down.
5. Bake in the preheated oven for about 15 to 20 minutes, or until the cookie looks dry, but not firm. Let cookies fully cool before assembling.
To assemble: Using a small ice cream scoop, scoop about 3 tablespoons of your favorite ice cream onto the flat part of one cookie. Place another cookie on top of the ice cream and press down until the ice cream just reaches the edge of the cookies. Continue with each set of cookies. Wrap each ice cream sandwich in plastic wrap and chill in a freezer until firm (about 20 minutes).
Nutritional information per serving (2 cookies, not including ice cream):
Calories 225 (42% from fat) • carb. 31g • pro. 3g • fat 11g • sat. fat 6g
• chol. 39mg • sod. 89mg • calc. 18mg • fiber 1g
****
Strawberry Chocolate Bonbons
This decadent dessert is reminiscent of frozen chocolate-covered strawberries.
Makes 35 bonbons
1 recipe Chocolate Brownies (recipe follows)
1 recipe (about 5½ cups) strawberry ice cream (page 4)
12 ounces bittersweet or semisweet chocolate (about
2 cups of chips), roughly chopped
¼ cup unsalted butter, cubed
1 tablespoon light corn syrup
1. Using a 2¼-inch round pastry cutter, cut 35 rounds out of the pan of brownies; reserve remaining brownie bits for another use (great crumbled into freshly churned ice cream). Reserve cut brownies on a wax/parchment
paper-lined pan that will be able to fit in your freezer.
2. Using a 2-inch ice cream scoop, place one scoop of the ice cream on each brownie round. Cover with wax paper and freeze for about 15 minutes, or until fully hardened.
3. While the ice cream/brownies are chilling, make the chocolate glaze. In a heatproof bowl set over a pot of simmering water, melt the chocolate, butter and corn syrup together. Stir to combine and cool to room temperature.
4. Remove the ice cream/brownies from the freezer. Place a cooling rack on top of a wax/parchment lined pan. Place the ice cream/brownie pieces on top of the cooling rack, leaving about ½-inch space in between each one. Using a ladle, slowly pour the melted chocolate/butter mixture over each ice cream/brownie. Be sure that the chocolate fully covers the gelato. Let the chocolate harden and then freeze for 15 minutes, or overnight (covered with wax paper).
Nutritional information per bonbon:
Calories 282 (54% from fat) • carb. 32g • pro. 3g • fat 18g • sat. fat 11g
• chol. 62mg • sod. 77mg • calc. 17mg • fiber 2g
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Chocolate Brownies
These brownies are for our bonbons, but they can also be made in a 9-inch square pan as regular brownies.
Makes 35 brownies
nonstick cooking spray
1 cup unsalted butter, cubed
6 ounces unsweetened chocolate, finely chopped
2 ounces bittersweet chocolate, finely chopped
4 large eggs
1 large egg yolk
2 cups granulated sugar
1 cup packed light brown sugar
2 teaspoons instant espresso powder
2 teaspoons pure vanilla extract
1 cup unbleached, all-purpose flour
1 teaspoon table salt
1. Preheat oven to 375°F. Coat a jelly roll pan (approximately 12" x 18") with cooking spray and then line with parchment; reserve.
2. Put the butter and chocolates into a heatproof bowl and place over a pot of simmering water. Once both are completely melted, set aside to cool to room
temperature. Reserve.
3. In the bowl of a stand mixer fitted with the mixing paddle, or using a hand mixer fitted with the mixing beaters, mix the eggs and egg yolk on speed 3 until lightened, about 30 seconds. Add the granulated and brown sugars and
beat on speed 4 until light and thickened, another 30 seconds to 1 minute. Add instant espresso and vanilla; beat until well combined. Stir the flour and salt into the chocolate mixture. Add the chocolate/flour mixture to the egg/sugars mixture and mix on speed 1 until just incorporated.
4. Pour into prepared pan. Bake for about 25 to 30 minutes, or until edges are dry.
5. When fully cooled, cut into rounds using a 2¼-inch round pastry cutter.
Nutritional information per brownie:
Calories 166 (46% from fat) • carb. 22g • pro. 2g • fat 9g • sat. fat 5g
• chol. 44mg • sod. 70mg • calc. 10mg • fiber 1g
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Pistachio Birthday Cake
We love this recipe with our pistachio ice cream, but any of your favorite flavors would work.
Makes 12 servings
6 tablespoons unsalted butter, cubed
3 ounces semisweet chocolate, chopped
40 chocolate wafer cookies (Nabisco® brand works well), or 8 ounces of plain chocolate cookies
1 recipe Pistachio Ice Cream (page 7), softened, or 5 to 6 cups of your favorite flavor
½ cup chopped pistachios, toasted
1. In a heat-proof bowl set over a pot of simmering water, combine the butter and chocolate. Stirring occasionally, let heat until just melted. Reserve.
2. Put the chocolate water cookies into the bowl of a food processor fitted with the chopping blade. Pulse until finely chopped. Add the melted butter/chocolate mixture through the feed tube of the processor and pulse until completely combined. Press 2∕3 of the chocolate crumb mixture into the bottom and half-way up the sides of an 8-inch spring-form pan. Place in freezer; chill 10 to 15 minutes to let crust harden.
3. Remove from freezer and spread half of the ice cream over the chilled chocolate crust. Cover directly with plastic and return to freezer for about 30 minutes, or until just firm. Sprinkle the reserved chocolate crumb mixture over the chilled iced cream, press down gently, and return to freezer again to chill for about 30 minutes. Spread the remaining ice cream evenly over the top and smooth completely with an offset spatula. Cover and chill in the freezer for a minimum of 4 hours, or overnight to completely firm the cake.
4. Before serving, remove the ice cream cake from the pan and sprinkle the chopped pistachios on top of the cake. Serve on chilled plates.
Nutritional information per serving:
Calories 483 (63% from fat) • carb. 38g • pro. 8g • fat 35g • sat. fat 17g
• chol. 182mg • sod. 176mg • calc. 122mg • fiber 2g
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Sauces
Caramel Sauce
While we love this sauce on our ice creams, it can also be used as a dipping sauce for fruit and cake.
Makes about ¾ cup
¾ cup granulated sugar
½ teaspoon sea salt
¼ cup water (enough so that the consistency when mixed with the sugar and salt is similar to wet sand)
1 tablespoon light corn syrup
¹∕³ cup heavy cream
3 tablespoons unsalted butter, cut into ½-inch cubes
1. In a medium, heavy-bottomed saucepan, stir together the sugar, salt, water and corn syrup. Be sure to clean the inside walls of the pan if there is any sugar on the sides (a clean, wet pastry brush works best). Set over medium low heat and cook until the sugar mixture turns a very light amber color (about 10 to 15 minutes). Keep a close eye on the caramel sauce as it can burn easily.
2. Once the sugar mixture has a light amber color, take it off the stove and slowly and carefully stir in the cream. After the cream has been incorporated, slowly whisk in the butter, one piece at a time, continually whisking to emulsify until all the butter has been added. Use immediately, or keep warm over a pot of warm water.
Nutritional information per serving (2 tablespoons):
Calories 198 (46% from fat) • carb. 27g • pro. 0g • fat 10g • sat. fat 7g
• chol. 33mg • sod. 184mg • calc. 9mg • fiber 0g
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Chocolate Sauce
So much better homemade – you will be amazed by how easy it is to make.
Makes about 1 cup
1 cup semisweet chocolate (about 6 ounces), chopped
¾ cup heavy cream
1½ tablespoons light corn syrup
½ teaspoon pure vanilla extract
pinch sea salt
pinch ground cinnamon
1. Put the chocolate into a mixing bowl; reserve.
2. In a small, heavy-bottomed saucepan, combine the cream, corn syrup, vanilla, salt and cinnamon. Set over low heat and bring to a strong simmer. Immediately pour over the reserved chocolate and let sit for five minutes
before whisking to combine. Use immediately, or keep warm over a pot of warm water.
Nutritional information per serving (2 tablespoons):
Calories 229 (61% from fat) • carb. 21g • pro. 2g • fat 16g • sat. fat 10g
• chol. 31mg • sod. 27mg • calc. 25mg • fiber 2g
Raspberry Sauce
This works well with more than just frozen desserts. Serve over pancakes or crêpes for your loved ones.
Makes about 1 cup
1 12-ounce bag frozen raspberries, thawed (about 2½ cups)
2 to 3 tablespoons granulated sugar (depending on sweetness preference)
pinch sea salt
pinch orange zest
1. Put the raspberries into the bowl of a food processor fitted with the metal chopping blade; process for 15 seconds. Add remaining ingredients and process for an additional 45 seconds.
2. Strain through a fine mesh strainer and discard the seeds. Taste and adjust sugar amount to personal preference.
Nutritional information per serving (2 tablespoons):
Calories 36 (0% from fat) • carb. 9g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 17mg • calc. 7mg • fiber 2g
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