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Nutritional information per serving (based on ½ cup):
Calories 296 (62% from fat) • carb. 23g • pro. 3g • fat 20g • sat. fat 13g
• chol. 193mg • sod. 57mg • calc. 73mg • 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 sea or kosher 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 and bring to room
temperature. Cover and refrigerate at least 2 hours, or
overnight. Whisk mixture again before pouring into the ice
cream maker.
5. 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. When the ice cream is almost fully
churned, gradually add the crushed cookies through the mix-in
opening; let mix until fully combined.
6. 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 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 sea or kosher 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.