Cuisinart ICE-35 Manual

A SERVICE OF

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22

Makes 16 servings

½ cup unsalted butter, cubed

6 ounces semisweet chocolate, chopped

60 chocolate wafer cookies (Nabisco

®

brand works well)

1 recipe Pistachio Ice Cream (page 8), softened

½ cup chopped pistachios, toasted

In a heat-proof bowl set over a pot of simmering water, com-

bine the butter and chocolate. Stirring occasionally, let sit until

just melted. Reserve.

In the bowl of a Cuisinart

®

Food Processor, ﬁtted with the chop-

ping blade, add the chocolate wafer cookies. Pulse until ﬁnely

chopped. Add the melted butter/chocolate mixture through the

feed tube of the processor and pulse until completely com-

bined. Press ²∕

³

of the chocolate crumb mixture into the bottom

of a 10-inch spring-form pan. Place in freezer; chill 10 to 15

minutes to let crust harden. Remove from freezer and spread

half of the ice cream over the chilled chocolate crust. Cover

with plastic and return to freezer for about 30 minutes, or until

just ﬁrm. Sprinkle the reserved chocolate crumb mixture over the

chilled iced cream and return to freezer again to chill, for about

30 minutes. Spread the remaining ice cream evenly over the

top and smooth completely with an offset spatula. Cover and

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completely ﬁrm the cake. Before serving, remove the ice cream

cake from the pan and press the chopped pistachios around

the sides of the cake. Serve on chilled plates.

Nutritional information per serving:

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SAUCES

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used as a dipping sauce for fruit and cake.

Makes about 1 cup

¾ cup granulated sugar

½ teaspoon sea salt

¼ cup water (enough so that the consistency when mixed

with the sugar and salt is similar to wet sand)

1 tablespoon light corn syrup

¹∕

³

cup heavy cream

3 tablespoons unsalted butter, cut into ½-inch cubes

In a medium, heavy-bottomed saucepan, stir together the sugar,

salt, water and corn syrup. Be sure to clean the inside walls of

the pan if there is any sugar on the sides (a clean, wet pastry

brush works best). Set over medium-low heat and cook until

the sugar mixture turns a very light amber color (about 10 to

15 minutes). Once the sugar mixture has a light amber color,

take it off the stove and slowly stir in the cream. After the cream

has been incorporated, slowly whisk in the butter, one piece at

a time, continually whisking to emulsify until all the butter has

been added. Use immediately, or keep warm over a pot of

warm water.

Nutritional information per serving (2 tablespoons):

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