Decadent Chocolate Ice Cream - Cuisinart Flavor Duo ICE-40BKC Series Instruction And Recipe Booklet

1 - 1 / 4 cups (300 ml) whole milk
1 - 1 / 4 cups (300 ml) heavy cre a m
1 vanilla bean (about 6 inches [15 cm] in length)
2 l a rge eggs
2 l a rge egg yolks
1 / 2 cup (125 ml) sugar
2 teaspoons (10 ml) vanilla extract
Combine the milk and cream in a medium saucepan. Use a sharp knife
to split the vanilla bean in half lengthwise. Use the blunt edge to scrape
out the "seeds". Stir the seeds and bean pod into the milk/cream
m i x t u re. Bring the mixture to a slow boil over medium heat, reduce the
heat to low, and simmer for 30 minutes, stirring occasionally.
Combine the eggs, egg yolks, and sugar in a medium bowl. Use a hand
mixer on medium speed to beat until the mixture is thick, smooth, and
pale yellow in colour, about 1-1/2 to 2 minutes.
Remove the vanilla bean pod from the milk/cream mixture. Pour out 1
cup (250 ml) of the hot liquid. With the mixer on low speed, add the cup
of hot milk/cream to the egg mixture in a slow steady stream. When thor-
oughly combined, pour the egg mixture back into the saucepan and stir
to combine. Cook, stirring constantly, over medium low heat until mixture
is thick enough to coat the back of a spoon. Stir in vanilla extract.
Transfer to a bowl, cover with a sheet of plastic wrap placed directly on
the custard, and chill completely.
Tu rn the machine ON, pour the chilled custard into the freezer bowl, and
let mix until thickened, about 25 to 30 minutes. If desired, transfer the
f rozen yogurt to an airtight container and place in freezer until firm, about
2 hours to "ripen".
Nutritional information per serving:
Calories 234 (67% from fat) • carb. 15g • pro. 4g • fat 18g
sat. fat 10g • chol. 163mg • sod. 50mg • calc. 81mg • fiber 0g
VA R I AT I O N S :
Use any of the variations listed for basic vanilla ice cream or basic
chocolate ice cream, p. 4-5.
F resh Peaches & Cre a m : Combine 2/3 cup (150 ml) chopped ripe
peaches with 3 tablespoons (45 ml) sugar and 1 tablespoon (15 ml)
f reshly squeezed lemon juice and let macerate for 2 hours. Drain and stir
the accumulated juices into the chilled cream base. Chill the custard as
d i rected, adding the re s e rved chopped peaches during the last 5 minutes
of chilling.
F resh Strawberries & Cre a m : Combine 2/3 cup (150 ml) thinly sliced,
hulled fresh strawberries with 2 tablespoons (25 ml) sugar and 1 table-
spoon (15 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 re s e rved sliced strawberries during
the last 5 minutes of chilling.

DECADENT CHOCOLATE ICE CREAM

A chocoholic's delight, decadent chocolate ice cream is like eating a
f rozen tru ff l e .
P reparation: about 30 minutes + cooling time, 25 – 30 minutes. Optional
2 hours to "ripen" in fre e z e r.
Makes eight servings.
1-1/4 cups (300 ml) whole milk
1-1/4 cups (300 ml) heavy cre a m
1 vanilla bean
2/3 cup (150 ml) sugar
2/3 cup (150 ml) Dutch process cocoa
2 l a rge eggs
1 l a rge egg yolk
1 teaspoon (5 ml) vanilla
6 ounces (170 g) bittersweet chocolate, chopped
In a medium saucepan, combine the whole milk and heavy cream over
medium low heat. With a sharp knife, split the vanilla bean lengthwise;
use the blunt edge of the knife to scrape out the "seeds" of the vanilla
bean. Stir the seeds and bean pod into the milk/cream mixture. Simmer
the milk/cream mixture over low heat for 30 minutes. After 30 minutes,
remove the vanilla bean pod and discard or rinse and re s e rve for
another use.
Combine the sugar, cocoa, eggs, and egg yolk in a medium bowl; use a
hand mixer on medium speed to beat the sugar, cocoa, and eggs until
thickened like mayonnaise. Measure out 1 cup (250 ml) of the hot
m i l k / c ream mixture. With the mixer on low speed, add the hot milk/cre a m
in a slow, steady stream and mix until completely incorporated. Stir the
chopped chocolate into the saucepan with the hot milk/cream, then stir
the egg mixture into the hot milk/cream. Cook over low heat, stirr i n g
c o n s t a n t l y, until the mixture thickens and begins to resemble a chocolate
pudding. Transfer the chocolate mixture to a bowl. Cover with plastic
wrap placed directly on the surface of the chocolate mixture, and
refrigerate until completely cooled.
Pour the chilled custard into the freezer bowl, turn the machine ON and
let mix until thickened, about 25 to 30 minutes. If desired, transfer the
f rozen yogurt to an airtight container and place in freezer until firm,
about 2 hours to "ripen."
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