Cuisinart ICE-35 Frozen Dessert Maker User Manual


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container and place in freezer for about 2 hours. Remove from
freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
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This ice cream is excellent all alone in a cup, or go to page 21 and
make our Frozen Raspberry Swirl Cheesecake for a real showstopper.
Makes about 7 cups
16 ounces cream cheese, room temperature,
cut into 2-inch pieces
1¹∕
³
cups granulated sugar
¾ teaspoon table salt
¼ cup mascarpone, room temperature
1¼ cups whole milk, room temperature
1¼ cups heavy cream
2½ teaspoons pure vanilla extract
½ cup sour cream, room temperature
Put the cream cheese in the bowl of a Cuisinart
®
Stand Mixer.
Fitted with the mixing paddle, mix the cream cheese, on
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running, gradually add the sugar and salt; mix until homog-
enous. Add the mascarpone and mix until well combined.
Slowly add the milk, cream and vanilla; mix until smooth. Use
the fold function to mix in the sour cream. Cover and refrigerate
1 to 2 hours, or overnight.
Turn the Cuisinart
®
Ice Cream Maker on; pour the mixture into
the frozen freezer bowl and let mix until thickened, about 30 to
35 minutes. The ice cream will have a soft, creamy texture. If
a firmer consistency is desired, transfer the ice cream to an air-
tight container and place in freezer for about 2 hours. Remove
from freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
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Do not be intimidated by the multiple steps in this ice cream. The end
result of frozen banana, toasted walnuts and flecks of chocolate makes
it worth every minute.
Makes about 7 cups
¾ cup whole milk
2½ cups heavy cream
1 whole vanilla bean, halved and seeds scraped
½ teaspoon pure vanilla extract
½ teaspoon table salt
½ cup packed dark brown sugar
1 tablespoon water
3 tablespoons unsalted butter
3 large bananas, cut into 1-inch pieces
2 tablespoons rum
½ teaspoon fresh lemon juice
¾ cup toasted walnuts, roughly chopped
6 ounces bittersweet chocolate, roughly chopped
In a medium saucepan set over medium-low heat, bring the
milk, cream, vanilla bean (including the pod), vanilla extract
and the salt just to a boil. Remove from heat; let mixture steep
for 30 minutes.
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water in a large skillet until it begins to sizzle. Stir in the butter
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