Filter
Top Products
5
from the heat; strain (the butter will have a pecan flavour and may be
reserved for another use). Allow the pecans to cool completely. Add the
toasted buttered pecans during the last 5 minutes of mixing.
Cookies & Cream: Add ¼ to ¹∕
³
cup coarsely chopped cookies (chocolate
chips, Oreos
®
, Mint Oreos
®
, etc.)
during the last 5 minutes of mixing.
Candy & Cream: Roughly chop enough of your favourite candy bar
to make ¼ to ¹∕
³
cup of chopped candy or measure ¹∕
³
cup of your favourite
M&M
®
candies; refrigerate until ready to use. Add the chopped candy dur-
ing the last
5 minutes of mixing.
CHOCOLATE ICE CREAM
Choose your favourite brand of dark chocolate to make this yummy.
Preparation: about 1 hour (active time about 5 to 10 minutes), plus 20 to
25 minutes chilling time, plus additional time, for firmer consistency.
Makes eight ½-cup servings
¾ cup whole milk
¹
³
cup granulated sugar
120-180 grams bittersweet or semisweet chocolate, broken into
1 cm pieces
1½ cups heavy cream, well chilled
1 teaspoon pure vanilla extract
Heat the whole milk until it is just bubbling around the edges (this may be
done on the stovetop or in a microwave). In a blender, or food
processor fitted with the metal blade, pulse to process the sugar with
the chocolate until the chocolate is very finely chopped. Add the hot milk;
process until well blended and smooth. Transfer to a medium bowl and
let the chocolate mixture cool completely. Stir in the heavy cream and
vanilla to taste. Chill for 30 minutes or longer.
Turn the machine ON, pour mixture into freezer bowl and let mix until
thickened, about 20 to 25 minutes. The ice cream will have a soft creamy
texture. If desired, transfer the ice cream to an airtight container and
place in freezer until it has reached desired firmness.
Nutritional information per serving:
Calories 309 (69% from fat) • carb. 23g • pro. 3g • fat 25g
sat. fat 15g • chol. 64mg • sod. 29mg • calc. 63mg • fibre 1g
VARIATIONS
Chocolate Almond: Add ¾ teaspoon pure almond extract along with the
vanilla. Add ¼ to ¹∕
³
cup chopped toasted almonds or chopped choco-
late-coated almonds during the last 5 to 10 minutes of freezing.
Chocolate Cookie: Add ¼ to ¹∕
³
cup chopped cookies (chocolate chip
or chocolate sandwich, chocolate mint, etc.) during the last 5 minutes of
freezing. Transfer to a container and freeze for 2 hours before serving.
Chocolate Fudge Brownie: Add ¼ to ¹∕
³
cup chopped day-old
brownies during the last 5 minutes of freezing. Transfer to a container and
freeze for 2 hours before serving.
Chocolate Marshmallow Swirl: When removing the ice cream to a
container for freezing, layer it with dollops of your favourite chocolate
sauce and scoops of marshmallow creme. Freeze at least 2 hours before
serving.
FRESH STRAWBERRY ICE CREAM
Fresh strawberry ice cream is particularly good when made with farm
fresh summer berries.
Preparation: 5 to 10 minutes, plus 2 hours for the strawberries to
macerate, 20 to 25 minutes chilling time, plus additional time, for
firmer consistency.
Makes eight servings
120 grams fresh ripe strawberries, stemmed and sliced
1 tablespoon freshly squeezed lemon juice
²
³
cup sugar, divided
¾ cup whole milk
1½ cups heavy cream
¾ teaspoon pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice and 3
tablespoons of the sugar, stir gently, and allow the strawberries to
macerate in the juices for 2 hours.
In a medium bowl, use a hand mixer or a whisk to combine the milk and
remaining granulated sugar until the sugar is dissolved, about 1 to 2 min-
utes on low speed. Stir in the heavy cream, any accumulated juices from
the strawberries and vanilla. Turn the machine on, pour mixture into freezer
bowl, and let mix until thickened, about 20 to 25 minutes. Add the sliced
strawberries during the last 5 minutes of freezing. The ice cream will have a
soft creamy texture. If desired, transfer the ice cream to an airtight container
and place in freezer until it has reached desired firmness.