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Place chilled custard into mixing bowl of Cuisinart
®
Supreme
™
Commercial Quality Ice Cream Maker. Set timer for 35-45 minutes for
“soft” ice cream or 45-60 minutes for “hard” ice cream and let mix until
thickened. Serve immediately or transfer to a resealable container, cover,
and place in freezer to “ripen” for 2 hours or longer before serving.
Remove from freezer 10 minutes before serving.
Nutritional information per serving:
Calories 314 (72% from fat) • carb, 18g • pro. 4g • fat 26g
• sat. fat 15g • chol. 201mg • sod. 103mg • calc. 87mg • fiber 0g
Variations:
Fresh Peaches & Cream: Combine 2 cups (500 ml) chopped ripe
peaches with 1/2 cup (125 ml) sugar and 3 tablespoons (45 ml) freshly
squeezed lemon juice and let macerate for 2 hours. Drain and stir the
accumulated juices into the chilled cream base. Chill the custard as
directed, adding the reserved chopped peaches during the last 5 minutes
of chilling.
Fresh Strawberries & Cream: Pur
é
e 1 pound (454 g) fresh or frozen
thawed strawberries in a food processor or blender. Strain through a
fine mesh sieve and discard seeds. You will have about 8-10 ounces
(227 - 283 g) strawberry pur
é
e. Prepare Vanilla Bean Ice Cream, reducing
amount of milk by 1/2 cup (125 ml). Stir in strawberry pur
é
e. Mix/chill ice
cream as directed. Five minutes before ice cream is ready, add 1/2 cup
(125 ml) sliced or quarteredfresh strawberries.
CRÈME BRULÉE ICE CREAM
Makes ten 1/2-cup (125 ml) servings
2-1/2 cups (625 ml) heavy cream
1-1/4 cups (300 ml) whole milk
1 vanilla bean, split lengthwise
6 large egg yolks
3/4 cup (180 ml) light or dark brown sugar, packed
1/4 teaspoon (1 ml) salt
1 tablespoon (15 ml) pure vanilla extract
Place cream, milk and vanilla bean in a heavy 3-3/4 quart (3.6 L)
saucepan. Bring to a simmer over medium low heat. Reduce heat to low
and simmer for 15 minutes.
Place egg yolks and brown sugar in a medium bowl. Using a hand
mixer, beat on highest speed until thick and pale tan, and mixture forms
a ribbon when beaters are lifted, about 3 minutes. With the mixer on
low speed, slowly add 1 cup (250 ml) of the hot cream/milk mixture to
the egg yolk/sugar mixture. Stir the egg/cream mixture back into the
simmering cream/milk. Cook over medium low heat, stirring constantly,
just until the mixture reaches 160°C (70°C) on a candy or instant read
thermometer – do not boil. Strain the custard through a sieve into a
medium bowl. Using the back of a knife, scrape out the seeds of the
vanilla bean; stir seeds into the custard. Stir in salt and vanilla extract.
Place a sheet of plastic wrap directly on the custard. Place in the
refrigerator until completely chilled, at least 8 hours. Custard can be
prepared a day ahead.
Place chilled custard into mixing bowl of Cuisinart
®
Supreme
™
Commercial Quality Ice Cream Maker. Place mixing paddle in lid;
place lid 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.
Serve immediately or transfer to a resealable container, cover, and
place in freezer.
Remove from freezer 10 minutes before serving. Serve topped with
Brulée Crunch.
Nutritional information per serving (Ice Cream only):
Calories 379 (61% from fat) • carb. 34g • pro. 4g • fat 26g
• sat. fat 15g • chol. 202mg • sod. 108mg • calc. 101mg • fiber 0g
BRULÉE CRUNCH
1 teaspoon (5 ml) unsalted butter, melted
3/4 cup (180 ml) granulated sugar
1/2 teaspoon (2 ml) water
Use a baking sheet with sides, and line it with a sheet of aluminum foil.
Brush foil to coat with melted butter; reserve. Place sugar in heavy
weight 10-inch (25 cm) nonstick skillet.
Cook sugar over medium-high heat, shaking occasionally, until the sugar
begins to melt – do not leave unattended. While sugar is melting, cook
and stir with a wooden spoon for about 3 to 4 minutes, until sugar is
melted and coppery in colour. Remove from heat. Carefully stir in 1/2
teaspoon (2 ml) water – mixture will bubble up slightly. Pour immediately
onto prepared sheet, spreading the sugar as thinly as possible – do not
touch with fingers; melted sugar will burn skin. Let cool for 30 minutes.
When cool, break into shards. Store in a tightly sealed container. Sprinkle
over Crème Brulée Ice Cream just before serving.
Nutritional information (Brulée Crunch only):
Calories 61 (5% from fat) • carb. 15g • pro. 0g • fat 0g
• sat. fat 0g • chol. 1mg • sod. 0mg • calc. 0mg • fiber 0g
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