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QUICK & EASY
VANILLA ICE CREAM
Makes ten 1/2-cup (125 ml) servings
1 cup (250 ml) whole milk, well chilled
3/4 cup (180 ml) granulated sugar
2 cups (500 ml) heavy cream, well chilled
1 – 2 teaspoons (5-10 ml) pure vanilla extract, to taste
In a medium bowl, use a Cuisinart
®
Hand Mixer or a whisk to combine
the milk and granulated sugar until the sugar is dissolved, about
1 – 2 minutes on low speed. Stir in the heavy cream and vanilla to
taste. Cover, refrigerate, and chill if time allows.
Pour into mixing bowl of Cuisinart
®
Supreme
™
Commercial Quality Ice
Cream Maker. Place mixing paddle in lid; place lid and motor arm on
unit. Set timer for 35-45 minutes for “soft” ice cream or 45-60 minutes
for “hard” ice cream and let mix until thickened. If desired, transfer the
ice cream to an airtight container and place in freezer until firm, about
2 hours, to “ripen.” Remove from freezer 10 minutes before serving.
Nutritional analysis per serving:
Calories 242 (67% from fat) • carb. 19g • pro. 2g • fat 18g
• sat. fat 11g • chol. 69mg • sod. 35mg • calc. 80mg • fiber 0g
Variations:
Mint Chip: Omit the vanilla and replace with 1 to 1-1/2 teaspoons
(5-7 ml) pure peppermint extract (to taste). Chop your favourite 4-ounce
(113 g) bittersweet or semi-sweet chocolate bar into tiny, uneven pieces.
Add the chopped chocolate during the last 5 minutes of mixing.
Butter Pecan (Almond): Melt 1 stick unsalted butter in a Cuisinart
®
10-inch (25 cm) skillet. Add 1 cup (250 ml) roughly chopped pecans
(almonds) and 1 teaspoon (5 ml) kosher salt. Cook over medium-low
heat, stirring frequently, until the pecans are lightly browned. Remove
from the heat; strain (the butter will have a pecan flavor 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.
Pistachio: Add 1/2 teaspoon (2 ml) almond extract to the base mixture.
Add 1 cup (250 ml) roughly chopped shelled pistachios (salted or
unsalted) during the last 5 minutes of mixing.
Cookies & Cream or Candy & Cream: Add 3/4 cup (180 ml) coarsely
chopped cookies (chocolate chip,
*Oreo
®
, Mint Oreo
®
, chocolate covered
graham crackers, etc.) or candy bar during the last 5 minutes of mixing.
*Oreo is a registered trademark owned by the Nabisco Brands Company.
CHOCOLATE ICE CREAM
Makes ten 1/2-cup (125 ml) servings
1 cup (250 ml) whole milk
1/2 cup (125 ml) granulated sugar
8 ounces (227 g) bittersweet or semi-sweet chocolate
(your favourite), broken into 1/2-inch (1 cm) pieces
2 cups (500 ml) heavy cream, well chilled
1 teaspoon (5 ml) 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 Cuisinart
®
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. Cover, refrigerate, and chill for 2 hours or longer.
Stir chocolate mixture and pour into mixing bowl of Cuisinart
®
Supreme
™
Commercial Quality Ice Cream Maker. Place mixing paddle in lid; place
lid and motor arm on unit. Set timer for 35-45 minutes for “soft” ice
cream or 45-60 minutes for “hard” ice cream and let mix until thickened.
If desired, transfer the ice cream to a resealable container and place in
freezer until firm, about 2 hours, to “ripen.” Remove from freezer
10 minutes before serving.
Nutritional analysis per serving:
Calories 370 (60% from fat) • carb. 34g • pro. 3g • fat 25g
• sat. fat 11g • chol. 65mg • sod. 31mg • calc. 80mg • fiber 0g
Variations:
Chocolate Almond: Add 1/2 teaspoon (2 ml) pure almond extract along
with the vanilla. Add 1/2 – 3/4 cup (125 ml - 180 ml) chopped toasted
almonds or chopped chocolate-coated almonds during the last 5 – 10
minutes of freezing.
Chocolate Cookie:
Add 1/2 - 1 cup (125 ml - 250 ml) chopped cookies
(chocolate chip or chocolate sandwich, chocolate mint, chocolate cov-
ered graham crackers, etc.) during the last 5 minutes of freezing. Transfer
to a container and freeze for 2 hours before serving.
Chocolate Fudge Brownie:
Add 1/2 - 1 cup (125 ml - 250 ml) 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 crème (Fluff). Freeze at least 2 hours before
serving.
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