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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 359 (60% from fat) • carb. 33g • pro. 7g • fat 26g •
sat. fat 15g • chol. 136mg • sod. 51mg • calc. 99mg • fiber 3g
GREEN TEA ICE CREAM
Makes ten
1
⁄2-cup servings
2 cups whole milk
1
1
⁄4 cups heavy cream
3 tablespoons green tea powder (matcha – available in
Asian markets)
5 egg yolks
3
⁄4 cup granulated sugar
Bring milk, cream and green tea to a low simmer. Remove from heat and
let steep for 15 minutes.
Beat egg yolks with sugar using a hand mixer on medium speed until
thick and pale – mixture should resemble mayonnaise. On low speed,
gradually beat 1 cup of the warm milk into the egg yolk mixture. Stir the
egg mixture into the rest of the milk mixture. Place over medium heat
and stir until thick, and temperature reaches 160°F – do not boil. Pour
through a strainer. Stir in vanilla and a drop or two of green food coloring
if desired. Cover with a sheet of plastic wrap placed directly on the cus-
tard. Refrigerate 8 hours or overnight.
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 214 (59% from fat) • carb. 19g • pro. 3g • fat 14g
• sat. fat 8g • chol. 113mg • sod. 40mg • calc. 85mg • fiber 0g
WHITE CHOCOLATE ICE CREAM WITH
CHOCOLATE CHUNKS AND MACADAMIA NUTS
Makes ten
1
⁄2-cup servings
1
1
⁄4 cups whole milk
1
1
⁄3 cups heavy cream
2
⁄3 cup sugar
4 large eggs
8 ounces white chocolate, chopped (not summer coating)
1 tablespoon brandy or Kirschwasser
1 teaspoon vanilla extract
1 teaspoon almond extract
2 ounces bittersweet chocolate, chopped in
1
⁄4–
1
⁄2-inch chunks
1
⁄3 cup toasted macadamia nuts, chopped
Combine milk and cream in a heavy bottomed saucepan and bring to
a simmer over medium low heat. In a medium bowl, beat the sugar and
eggs until thick and light. Measure out one cup of the hot milk mixture.
With the mixer on low speed, add the hot milk to the egg mixture in a
steady stream. Stir the egg mixture into the saucepan. Cook over low
heat, stirring constantly, until the mixture reaches 160°F when checked
with an instant read or candy thermometer. Add the chopped white
chocolate, and stir until it is completely melted. Transfer to a bowl.
Cover with plastic wrap placed directly on the surface of the custard
and refrigerate until completely cooled (at least 8 hours).
Turn on 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. Five minutes before mixing ends, (mixture will be
thick and creamy with the appearance of a soft serve ice cream) add the
chopped chocolate and nuts – continue to mix for 5 minutes. If desired,
transfer the ice to an airtight container and place in freezer until firm.
Remove from freezer 10 minutes before serving.
Nutritional information per serving:
Calories 402 (62% from fat) • carb. 32g • pro. 6g • fat 29g
• sat. fat 15g • chol. 141mg • sod. 78mg • calc. 137mg • fiber 1g
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