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Chocolate Marshmallow Swirl:
When removing the ice cream to a container
for freezing, layer it with dollops of your favorite chocolate sauce and
scoops of marshmallow crème (fluff). Freeze at least 2 hours before serving.
FRESH STRAWBERRY ICE CREAM
Makes ten
1
⁄2-cup servings
1 pint fresh ripe strawberries, stemmed and sliced
3 tablespoons freshly squeezed lemon juice
1 cup sugar, divided
1 cup whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice and
1
⁄2 cup
of the sugar. Stir gently and allow the strawberries to macerate in the
juices for 2 hours. Strain the berries, reserving juices. Mash or purée
half the berries.
In a medium mixing bowl, use a hand mixer on low speed to combine the
milk and remaining granulated sugar until the sugar is dissolved, about 1
to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed
strawberries, and vanilla.
Turn the Cuisinart Classic
™
Frozen Yogurt-Ice Cream & Sorbet Maker on;
pour the mixture into freezer bowl, and let mix until thickened, about
20–25 minutes. Five minutes before mixing is completed, add the
reserved sliced strawberries 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 10 minutes before serving.
Note: This ice cream will have a natural appearance of very pale pink.
If a deeper pink is desired, add red food coloring sparingly by drops
until desired color is achieved.
Nutritional information per serving:
Calories 275 (58% from fat) • carb. 28g • pro. 2g • fat 18g
• sat. fat 11g • chol. 67mg • sod. 29mg • calc. 64mg • fiber 1g
For Fresh Peach Ice Cream: Substitute 3 cups sliced fresh peaches for
the strawberries.
COFFEE ICE CREAM
Makes ten
1
⁄2-cup servings
1 cup whole milk, well chilled
3
⁄4 cup granulated sugar
2 – 3 tablespoons instant espresso or coffee, to taste
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
In a medium bowl, use a hand mixer (or a whisk) to combine the milk,
granulated sugar, and espresso powder until the sugar and espresso are
dissolved, about 1–2 minutes on low speed. Stir in the heavy cream and
vanilla. 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 241 (67% from fat) • carb. 18g • pro. 3g • fat 18g
• sat. fat 11g • chol. 69mg • sod. 30mg • calc. 77mg • fiber 0g
PEANUT BUTTER CUP ICE CREAM
Makes ten
1
⁄2-cup servings
1 cup creamy peanut butter
2
⁄3 cup granulated sugar
1 cup whole milk, well chilled
2 cup heavy cream, well chilled
1
1
⁄2 teaspoons vanilla extract
3
⁄4 cup roughly chopped Reese’s
®
Peanut Butter Cups or
Reese’s Pieces
®
candies
2
⁄3 cup chopped toasted peanuts
In a medium bowl, using a hand mixer on low speed, combine peanut
butter and sugar until smooth. Add the milk and blend on low speed
until smooth and sugar is dissolved, about 2 minutes. Stir in heavy cream
and vanilla. Turn Cuisinart Classic
™
Frozen Yogurt-Ice Cream & Sorbet
Maker on, pour into freezer bowl and let mix until thickened, about 25–30
minutes. Add the chopped candy and peanuts during the last 5 minutes
of mixing.