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• chol. 43mg • sod. 44mg • calc. 37mg • fiber 1g
FRESH STRAWBERRY ICE CREAM
Best made when strawberries are at their peak in season, this ice
cream is light, sweet and fruity.
Makes about 5½ cups (eleven ½-cup servings)
1½ cups fresh strawberries, hulled*
¾ cup whole milk
²∕
³
cup granulated sugar
pinch sea or kosher 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 at least 2 hours, or
overnight. Whisk mixture together again before pouring into the
ice cream maker.
3. Pour the mixture into the mixing bowl of the Cuisinart® Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until thickened,
about 40 to 50 minutes. The ice cream will have a soft, creamy
texture. Serve or store in airtight container in freezer.
*Frozen strawberries may be substituted if fresh strawberries
are not available.
Nutritional information per serving (based on ½ cup):
Calories 175 (62% from fat) • carb. 15g • pro. 1g • fat 12g • sat. fat 8g
• chol. 46mg • sod. 21mg • calc. 24mg • 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 5 cups (ten ½-cup servings)
1 cup good quality peanut butter (natural or regular)
²∕
³
cup granulated sugar
pinch sea or kosher salt
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, sugar and salt 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 at least 2 hours, or overnight. Whisk mixture together
again before pouring into the ice cream maker.
2. Pour the mixture into the mixing bowl of the Cuisinart® Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until thickened,
about 40 to 50 minutes. Five minutes before mixing is
completed, add the chopped candy through the mix-in opening
and let mix in completely. The ice cream will have a soft,
creamy texture. Serve or store in airtight container in freezer.
Nutritional information per serving (based on ½ cup):
Calories 446 (68% from fat) • carb. 27g • pro. 10g • fat 34g • sat. fat 15g
• chol. 69mg • sod. 72mg • calc. 69mg • fiber 2g