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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 490 (43% from fat) • carb. 69g • pro. 3g • fat 24g • sat. fat 15g
• chol. 75mg • sod. 60mg • calc. 81mg • fiber 2g
Cheesecake Ice Cream
This ice cream is excellent all alone in a cup, or go to page 21 and
make our Frozen Raspberry Swirl Cheesecake for a real showstopper.
Makes about 7 cups
16 ounces cream cheese, room temperature,
cut into 2-inch pieces
1¹∕
³
cups granulated sugar
¾ teaspoon table salt
¼ cup mascarpone, room temperature
1¼ cups whole milk, room temperature
1¼ cups heavy cream
2½ teaspoons pure vanilla extract
½ cup sour cream, room temperature
Put the cream cheese in the bowl of a Cuisinart
®
Stand Mixer.
Fitted with the mixing paddle, mix the cream cheese, on
medium speed (about 4 or 5) until very smooth. With the mixer
running, gradually add the sugar and salt; mix until homog-
enous. Add the mascarpone and mix until well combined.
Slowly add the milk, cream and vanilla; mix until smooth. Use
the fold function to mix in the sour cream. Cover and refrigerate
1 to 2 hours, or overnight.
Turn the Cuisinart
®
Ice Cream Maker on; pour the mixture into
the frozen freezer bowl and let mix until thickened, about 30 to
35 minutes. The ice cream will have a soft, creamy texture. If
a firmer consistency is desired, transfer the ice cream to an air-
tight 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 (67% from fat) • carb. 22g • pro. 4g • fat 24g • sat. fat 15g
• chol. 85mg • sod. 260mg • calc. 79mg • fiber 0g
Banana Walnut Chip Ice Cream
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 7 cups
¾ cup whole milk
2½ cups heavy cream
1 whole vanilla bean, halved and seeds scraped
½ teaspoon pure vanilla extract
½ teaspoon table salt
½ cup packed dark brown sugar
1 tablespoon water
3 tablespoons unsalted butter
3 large bananas, cut into 1-inch pieces
2 tablespoons rum
½ teaspoon fresh lemon juice
¾ cup toasted walnuts, roughly chopped
6 ounces bittersweet chocolate, roughly chopped
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.
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