Tropical Fruit; Banana Ice Cream - Cuisinart Mix It In ICE-45C Instruction And Recipe Booklet

TROPICAL FRUIT

ICE CREAM
Citrus is blended with mango and papaya for
a tropical flavour that everyone will love.
Makes about ten ½-cup (125 ml) servings
²⁄ ³ ²⁄ ³ ²⁄ cup (150 ml) orange or tangerine
juice concentrate, thawed
²⁄ ³ ²⁄ ³ ²⁄ cup (5 ounces [150 ml]) mango
purée*
²⁄ ³ ²⁄ ³ ²⁄ cup (5 ounces [150 ml]) papaya
purée*
²⁄ ³ ²⁄ ³ ²⁄ cup (150 ml) granulated sugar
½ tablespoon (7 ml) fresh lemon juice
½ teaspoon (2 ml) pure vanilla extract
²⁄ ³ ²⁄ ³ ²⁄ cup (150 ml) whole milk
²⁄ ³ ²⁄ ³ ²⁄ cup (150 ml) heavy cream
Place the orange juice concentrate, mango
purée, papaya purée, sugar, lemon juice,
vanilla, and milk in a blender jar. Blend on
high speed until smooth and homogenous,
about 1 minute. Transfer to a bowl and stir
in heavy cream. If not freezing immediately,
cover and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
*Available in the frozen food section of
well-stocked grocery stores. Fruit purées
can also be made by puréeing fresh or
frozen thawed fruit.
Nutritional information per serving:
Calories 159 (35% from fat) • carb. 25g • pro. 1g
• fat 6g • sat. fat 4g • chol. 24mg • sod. 17mg
• calc. 39mg • fiber 1g
12

BANANA ICE CREAM

Makes about ten ½-cup (125 ml) servings
2 medium bananas, ripe but not
overripe, cut into 1-inch pieces
²⁄ ³ ²⁄ ³ ²⁄ cup (150 ml) granulated sugar
1 tablespoon (15 ml) fresh lemon
juice
¾ cup (175 ml) whole milk
½ teaspoon (2 ml) pure vanilla extract
1¹⁄ ³ 1¹⁄ ³ 1¹⁄ cups (325 ml) heavy cream
1 to 2 drops yellow food colouring to give
the yellow banana colour, optional
Place the bananas, granulated sugar, lemon
juice, whole milk, and vanilla in a blender jar
and blend on high speed for 40 to 50
seconds until smooth, creamy and
completely homogenous. Transfer to a bowl
and stir in the heavy cream. Add yellow food
colouring if using. If not freezing immediately,
cover and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 193 (56% from fat) • carb. 20g • pro. 1g
• fat 12g • sat. fat 7g • chol. 46mg • sod. 21mg
• calc. 44mg • fiber 0g
For Chocolate Banana Ice Cream: Add ¼
cup (50 ml) unsweetened cocoa powder and
¼ cup (50 ml) chocolate syrup to the blender
along with the first 5 ingredients and blend
as directed.