Filter
Top Products
The ice cream will have a soft, creamy texture. Transfer the ice cream
to an airtight container and freeze. Remove ice cream from freezer
10 minutes before serving.
Nutritional information per serving:
Calories 431 (67% from fat) • carb. 25g • pro. 10g • fat 33g
• sat. fat 15g • chol. 59mg • sod. 164mg • calc. 73mg • fiber 1g
MINT CHIP 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
1
⁄2 teaspoons pure peppermint extract
4 ounces bittersweet chocolate candy bar, chopped into small,
uneven pieces
green or red food color – a few drops to color ice cream
if desired
In a medium bowl, use a hand mixer or a whisk to combine the milk
and granulated sugar until the sugar is completely dissolved, about 1–2
minutes on low speed. Stir in the heavy cream and peppermint extract.
Turn the Cuisinart Classic
™
Frozen Yogurt-Ice Cream & Sorbet Maker on,
add liquid mixture and let mix until thickened, about 20–25 minutes. Five
minutes before mixing is complete, add the chopped chocolate and the
food coloring, if using. The ice cream will have a soft, creamy texture.
If desired, transfer the ice cream to an airtight container and freeze.
Remove from freezer 10 minutes before serving.
Nutritional information per serving:
Calories 291 (67% from fat) • carb. 23g • pro. 3g • fat 23g
• sat. fat 14g • chol. 69mg • sod. 30mg • calc. 66mg • fiber 0g
PISTACHIO ICE CREAM
Makes ten
1
⁄2-cup servings
1 cup whole milk, well chilled
3
⁄4 cups granulated sugar
2 cups heavy cream, well chilled
1
1
⁄4 teaspoons pure vanilla extract
1 teaspoon pure almond extract
1 cup shelled pistachios, roughly chopped
(may use plain or lightly salted – do not use red pistachios)
In a medium mixing bowl, use a hand mixer or whisk to combine the milk
and granulated sugar until the sugar is completely dissolved, about 1 to
2 minutes on low speed. Stir in the heavy cream, vanilla and almond
extracts. Turn the Cuisinart Classic
™
Frozen Yogurt-Ice Cream & Sorbet
Maker on; pour the mixture into freezer bowl, and let mix until thickened,
about 20 to 25 minutes. During the last 5 minutes of freezing, add the
pistachios. The ice cream will have a soft, creamy texture. If desired,
transfer the ice cream to an airtight container freeze. Remove ice cream
from freezer 10 minutes before serving.
Nutritional information per serving (1⁄2 cup):
Calories 316 (70% from fat) • carb. 21g • pro. 4g • fat 15g
• sat. fat 12g • chol. 69mg • sod. 130mg • calc. 69mg • fiber 1g
CHEESECAKE ICE CREAM
Makes ten
1
⁄2-cup servings
12 ounces lowfat cream cheese cut in 1-inch pieces,
at room temperature
1 can (14 ounces) fat free sweetened condensed milk
2 cups fat free half-&-half (Land-o-Lakes)
2 teaspoons pure vanilla extract
1 teaspoon pure lemon extract
1
⁄2 teaspoon pure almond extract
Place cream cheese and sweetened condensed milk in a medium bowl.
Blend using a hand mixer on medium speed until smooth and creamy
with no visible lumps. With the mixer on low speed, stir in half-&-half,
vanilla, lemon and almond extracts. Stir until smooth. (For best results,
refrigerate for 2 hours or longer.)
Turn the Cuisinart Classic
™
Frozen Yogurt-Ice Cream & Sorbet Maker on,
add liquid mixture and let mix until thickened, about 20–25 minutes. Five
minutes before mixing is complete, add the chopped chocolate and the
food coloring, if using. The ice cream will have a soft, creamy texture.
If desired, transfer the ice cream to an airtight container and freeze.
Remove from freezer 10 minutes before serving.
Nutritional information per serving:
Calories 228 (33% from fat) • carb. 29g • pro. 8g • fat 8g
• sat. fat 5g • chol. 19mg • sod. 317mg • calc. 189mg • fiber 0g
Variations:
Cherry Cheesecake Ice Cream: Strain 1 can (21 ounce) Cherry Pie
filling, reserving the sauce and cherries separately. Prepare Cheesecake
Ice Cream, reducing the half-&-half to 1
1
⁄2 cups. Stir the reserved sauce
into the ice cream mixture and mix/chill as directed. Five minutes before
the ice cream is ready, add
1
⁄2 cup of the cherries through the opening in
4