Cuisinart ICE-22 Series Instruction And Recipe Booklet page 8

1. In a medium mixing bowl, use a hand mixer on low
speed to combine the peanut butter and sugar until
smooth. Add the milk and mix on low speed until the
sugar is dissolved, about 1 to 2 minutes. Stir in the
heavy cream and vanilla extract. Cover and
refrigerate a minimum of 2 hours, preferably
overnight. Whisk mixture together again before
pouring into the ice cream maker.
2. Turn on the Cuisinart ice cream maker; pour the
®
mixture into freezer bowl and let mix until thickened,
about 8 to 10 minutes. Two minutes before mixing is
completed, add the chopped peanut butter cups
through the top and let mix in completely. 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 information per serving (based on ½ cup):
Calories 438 (68% from fat) • carb. 27g • pro. 9g • fat 34g
• sat. fat 15g • chol. 69mg • sod. 189mg
• calc. 69mg • fiber 2g
S'mores Ice Cream
All of the flavors of a s'more in one bite of ice cream.
Makes about 4 cups (eight, ½-cup servings)
½ cup cocoa powder, sifted
⁄
cup granulated sugar
1
3
¼ cup packed, dark brown sugar
Pinch kosher salt
⁄
cup whole milk
2
3
1½ cups heavy cream
1 teaspoon pure vanilla extract
½ cup mini marshmallows
2 full graham cracker sheets, crushed
(about ½ cup crushed)
2 ounces milk chocolate (
and reserved at room temperature
1. In a medium bowl, whisk together the cocoa, sugars
and salt. Add the milk and, using a hand mixer on
low speed or a whisk, beat to combine until the
cocoa and sugars are dissolved. Stir in the heavy
cream and vanilla extract. Cover and refrigerate a
minimum of 2 hours, preferably overnight. Whisk
mixture together again before continuing.
2. Turn on the Cuisinart ice cream maker; pour the
®
mixture into the frozen freezer bowl and let mix until
thickened, about 12 to 15 minutes. A few of minutes
before mixing is completed, gradually add the
marshmallows, crushed graham crackers and
melted chocolate. Let mix in completely, an
additional minute or two. The ice cream will have a
soft, creamy texture. If a firmer consistency is
desired, transfer the ice cream to an airtight
cream. The end result of frozen banana, toasted walnuts
Makes about 4½ cups (nine, ½-cup servings)
2
½
1
¼
⁄
1
1
2
2
1½
¼
2
½
1. In a medium bowl, use a hand mixer on low speed
2. In a large skillet set over medium heat, cook the
⁄
cup chips), melted
1
3
3. Stir the lemon juice into the bananas and then mix
4. Turn on the Cuisinart
5. While ice cream is churning, melt the bittersweet
8
container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before
serving.
Nutritional information per serving (based on ½ cup):
Calories 305 (68% from fat) • carb. 29g • pro. 3g
• fat 20g • sat. fat 12g • chol. 65mg • sod. 69mg
• calc. 55mg • fiber 1g
Banana Walnut Chip Ice Cream
Do not be intimidated by the multiple steps in this ice
and flecks of chocolate makes it worth every minute.
cups heavy cream
cup whole milk
teaspoon pure vanilla extract
teaspoon kosher salt
cup packed, dark brown sugar
3
tablespoon water
tablespoons unsalted butter
large bananas, cut into 1-inch pieces
tablespoons dark rum
teaspoon fresh lemon juice
ounces bittersweet chocolate, roughly
⁄
chopped (about 1 cup chips)
3
cup toasted walnuts, roughly chopped
or whisk to combine the cream, milk, vanilla extract
and salt. Reserve.
sugar with water until it begins to sizzle. Stir in the
butter and cook until melted. Add the bananas; cook
for about 2 minutes, or until fragrant and softened.
Carefully stir in the rum and cook at a strong simmer
for an additional 2 minutes, or until slightly
thickened. Remove from heat. Using a slotted
spoon, strain the banana/sugar mixture, reserving
the sugar syrup and bananas in separate bowls.
the bananas into the steeped milk/cream. Cover and
refrigerate a minimum of 2 hours, preferably
overnight. Whisk mixture together again before
pouring into the ice cream maker. NOTE: If you are
not freezing the ice cream the same day, cool the
sugar syrup to room temperature. Warm prior to
freezing ice cream to liquefy the syrup.
® ice cream maker; pour the
banana mixture into the frozen freezer bowl and let
mix until thickened, about 10 to 12 minutes.
chocolate in a bowl set over a pot of simmering
water; reserve.