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ADDING INGREDIENTS
Ingredients such as chips and nuts should be added about 5 minutes before
the recipe is complete. Once the dessert or drink has begun to thicken, add
the ingredients through the ingredient spout. Nuts and other ingredients
should be no larger than a chocolate chip.
Cuisinart is the registered trademark of Cuisinart. Any trademarks or service
makes of third parties used herein are the trademarks or service marks of
their respective owners.
QUICK & EASY
VANILLA ICE CREAM
Makes ten
1
⁄2-cup servings
1 cup whole milk, well chilled
3
⁄4 cup granulated sugar
2 cups heavy cream, well chilled
1–2 teaspoons pure vanilla extract, to taste
In a medium bowl, use a hand mixer or a whisk to combine
the milk and granulated sugar until the sugar is dissolved, about
1–2 minutes on low speed. Stir in the heavy cream and vanilla to
taste. Cover, refrigerate, and chill if time allows.
Turn the Cuisinart Classic
TM
Frozen Yogurt-Ice Cream and Sorbet Maker
on; pour the mixture into freezer bowl and let mix until thicken, about
20-25 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 two hours. Remove from freezer about
10 minutes before serving.
Nutritional information per serving:
Calories 242 (67% from fat) • carb. 19g • pro. 2g • fat 18g
• sat. fat 11g • chol. 69mg • sod. 35mg • calc. 80mg • fiber 0g
Variations:
Mint Chip: Omit the vanilla and replace with 1 to 1
1
⁄2 teaspoons pure
peppermint extract (to taste). Chop your favorite 4-ounce bittersweet or
semisweet chocolate bar into tiny, uneven pieces. Add the chopped
chocolate during the last 5 minutes of mixing.
Butter Pecan (or Almond):
Melt 1 stick unsalted butter in a 10-inch skillet.
Add 1 cup roughly chopped pecans (or almonds) and 1 teaspoon kosher salt.
Cook over medium-low heat, stirring frequently, until the nuts are lightly
browned. Remove from the heat; strain (the butter will have a nut flavor and
may be reserved for another use). Allow the nuts to cool completely. Add the
them to ice cream mixture during the last 5 minutes of mixing.
Pistachio: Add
1
⁄2 teaspoon almond extract to the base mixture.
Add 1 cup shelled, roughly chopped pistachios (salted or unsalted)
during the last 5 minutes of mixing.
Cookies & Cream or Candy & Cream: Add
3
⁄4 cup coarsely chopped
cookies (chocolate chip, Oreo
®
, Mint Oreo
®
, chocolate-covered
graham crackers, etc.) or candy bar during the last 5 minutes of mixing.
CHOCOLATE ICE CREAM
Makes ten
1
⁄2-cup servings
1 cup whole milk
1
⁄2 cup granulated sugar
8 ounces bittersweet or semisweet chocolate (your favorite),
broken into
1
⁄2-inch pieces
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
Heat the whole milk until it is just bubbling around the edges (this may
be done on the stovetop or in a microwave). In a blender or food proces-
sor fitted with the metal blade, pulse to process the sugar with the
chocolate until the chocolate is very finely chopped. Add the hot milk;
process until well blended and smooth. Transfer to a medium bowl and
let the chocolate mixture cool completely. Stir in the heavy cream and
vanilla to taste. Cover, refrigerate, and chill for 2 hours or longer.
Turn the Cuisinart Classic
TM
Frozen Yogurt-Ice Cream and Sorbet Maker
on; pour the mixture into freezer bowl and let mix until thicken, about
20-25 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 two hours. Remove from freezer about
10 minutes before serving.
Nutritional information per serving:
Calories 370 (60% from fat) • carb. 34g • pro. 3g • fat 25g
• sat. fat 11g • chol. 65mg • sod. 31mg • calc. 80mg • fiber 0g
Variations:
Chocolate Almond: Add
1
⁄2 teaspoon pure almond extract along with the
vanilla. Add
1
⁄2 –
3
⁄4 cup chopped toasted almonds or chopped chocolate-
coated almonds during the last 5–10 minutes of freezing.
Chocolate Cookie:
Add
1
⁄2 –1 cup chopped cookies (chocolate chip
or chocolate sandwich, chocolate mint, chocolate-covered graham
crackers, etc.) during the last 5 minutes of freezing. Transfer to a
container and freeze for 2 hours before serving.
Chocolate Fudge Brownie:
Add
1
⁄2 –1 cup chopped day-old brownies
during the last 5 minutes of freezing. Transfer to a container and freeze
for 2 hours before serving.