Hot Fudge Sauce; Ice Cream And Fruit Pies - Cuisinart The Fruit Scoop ICE-31 Instruction And Recipe Booklet

2. In a large mixing bowl, whisk the yogurt, reserved
honey-vanilla reduction, vanilla seeds and vanilla
extract, sugar and salt together. Whisk until the
sugar has dissolved. Cover and refrigerate for 2 to 3
hours, preferably overnight.
3. Assemble the paddle holder of the Cuisinart
Scoop™ Frozen Dessert Maker with the ice cream
attachment. Place in freezer bowl and turn the unit
on. While the unit is running, pour the mixture into
the frozen freezer bowl. Allow to churn until
thickened, about 20 minutes. The frozen yogurt will
have a soft, creamy texture. If a firmer consistency
is desired, transfer the frozen yogurt 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 303 (34% from fat) • carb. 46g • pro. 5g
• fat 12g • sat. fat 8g • chol. 30mg • sod. 71mg
• calc. 151mg • fiber 0g

Hot Fudge Sauce

No sundae bar is complete without
homemade hot fudge.
Makes about 2 cups
⁄
cup heavy cream
2
3
⁄
cup light corn syrup
1
3
⁄
1 cup packed light brown sugar
3
¼ cup cocoa powder, sifted
¼ teaspoon kosher salt
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate, chopped
1. In a heavy-bottomed saucepan, combine all
ingredients except for semisweet chocolate. Set
over medium-low heat and bring to a slight boil. Add
chocolate and whisk to combine. Best when served
hot or warm. If using at another time, cool to room
temperature and then store in the refrigerator;
reheat before serving. Hot Fudge Sauce will keep in
the refrigerator for up to 1 week.
Nutritional information per serving (2 tablespoons):
Calories 137 (50% from fat) • carb. 17g • pro. 1g
• fat 8g • sat. fat 5g • chol. 17mg • sod. 42mg
• calc. 4mg • fiber 1g

Ice Cream and Fruit Pies

A quick and easy dessert, these pie crusts will please any
palate. They are all made to fit into a standard 9-inch pie
plate, but they can also be set into a 9-inch springform
pan for a one-layer ice cream cake.
Fruit
®
Chocolate Cookie Crust:
16 chocolate sandwich cookies
4 tablespoons unsalted butter (you can also
substitute coconut oil or vegetable oil in place
of the butter), melted and cooled slightly
Gingersnap Cookie Crust:
2 cups gingersnap cookies (the standard size
sold at most stores are small, about 2 inches
in diameter. If you have larger cookies, break
them up and measure to 2 cups)
4 tablespoons unsalted butter (you can also
substitute coconut oil or vegetable oil in place
of the butter), melted and cooled slightly
Graham Cracker Crust:
1½ cups graham cracker crumbs (about one
sleeve of graham crackers)
½ teaspoon ground cinnamon
6 tablespoons unsalted butter (you can also
substitute coconut oil or vegetable oil in place
of the butter), melted and cooled slightly
3½ to 4 cups ice cream or frozen fruit mixture
1. Put all ingredients for the pie crust of choice into a
food processor fitted with the chopping blade.
Process until completely combined, stopping to
scrape down as needed to be sure mixture is
homogenous.
2. Transfer crumb mixture to a 9-inch pie plate. Press
into the plate to cover all sides and bottom. Cover
and chill in the refrigerator overnight, or into the
freezer for 2 hours.
3. When ready to make the pie, remove from freezer/
refrigerator and fill with your favorite ice cream or
fresh fruit mixture. Cover and chill in the freezer until
firm, 2 to 3 hours, or overnight.
4. Remove from freezer 10 to 15 minutes before slicing
and serving.
Nutritional information per serving based on 12 servings:
(pie with Graham Cracker Crust and Simple Vanilla Ice
Cream ) Calories 254 (59% from fat) • carb. 24g
• pro. 2g • fat 17g • sat. fat 120g • chol. 49mg
• sod. 209mg • calc. 32mg • fiber 1g
16