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Mexican Style Chocolate Ice Cream
This ice cream can be spicy for some, so adjust the cayenne to your
personal taste.
Makes about 8 cups
2½ cups whole milk
2½ cups heavy cream
2 teaspoons pure vanilla extract
1½ teaspoons ground cinnamon
¼ teaspoon cayenne
¾ teaspoon table salt
1 cup granulated sugar
8 large egg yolks
8 ounces bittersweet chocolate, roughly chopped
In a medium saucepan set over medium-low heat, add the milk,
cream, vanilla, spices, salt and half of the sugar. Whisk to
combine and bring the mixture just to a boil.
While the milk/cream mixture is heating, combine the yolks
and remaining sugar in a medium bowl. Using a hand mixer
on low speed or a whisk, beat until mixture is pale and thick.
Place the chopped chocolate in a separate mixing bowl;
reserve.
Once the milk/cream mixture has come to a slight boil, whisk
about ¹∕
³
of the hot mixture into the yolk/sugar mixture. Add
another ¹∕
³
of the mixture, then return the combined mixture to
the saucepan. Using a wooden spoon, stir the mixture con-
stantly over the low heat until it thickens slightly and coats the
back of the spoon. This mixture must NOT boil or the yolks will
overcook – the process should only take a few minutes.
Pour the mixture through a fine mesh strainer into the bowl of
the reserved chocolate; bring to room temperature. 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
airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Nutritional analysis per serving (based on ½ cup):
Calories 300 (65% from fat) • carb. 23g • pro. 4g • fat 23g • sat. fat 13g
• chol. 160mg • sod. 140mg • calc. 85mg • fiber 1g
Pistachio Ice Cream
An old standby takes center stage in the Cuisinart
®
Ice Cream Maker.
We love this flavor in our Ice Cream Birthday Cake on page 21, or
just scoop into your favorite cone.
Makes about 7 cups
3½ cups whole milk
2 whole vanilla beans, halved and seeds scraped
¾ cup granulated sugar
2 cups raw pistachios, shelled
3 cups heavy cream
½ teaspoon table salt
8 large egg yolks
¼ teaspoon pure almond extract
½ cup roasted, chopped pistachios
In a medium saucepan set over medium-low heat, add the milk,
vanilla beans (including the pods), half of the sugar and the
whole pistachios. Stir to combine and bring the mixture just to a