Cuisinart ICE-22 Series Instruction And Recipe Booklet page 10

overnight. Whisk mixture together again before
pouring into the ice cream maker.
5. Turn on the Cuisinart ice cream maker; pour the
®
mixture into the frozen freezer bowl and let mix until
thickened, about 20 minutes. When the ice cream is
almost fully churned, gradually add the crushed
cookies through the top of the ice cream maker; let
mix until fully combined.
6. 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 293 (58% from fat) • carb. 27g • pro. 4g
• fat 20g • sat. fat 11g • chol. 148mg • sod. 98mg
• calc. 115mg • fiber 1g
Mexican-Style Chocolate Ice Cream
This ice cream can be spicy for some, so adjust the
cayenne to your personal taste.
Makes about 5 cups (about ten, ½-cup servings)
2 cups whole milk
1½ cups heavy cream
⁄
2 cup granulated sugar, divided
3
1½ teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1 to 2 pinches cayenne
Pinch kosher salt
5 large egg yolks
6 ounces bittersweet chocolate, roughly
chopped (about 1 cup chips)
1. In a medium saucepan set over medium/medium-
low heat, whisk together the milk, cream, vanilla
extract, spices, and the salt and ½ of the sugar.
Bring the mixture just to a boil.
2. 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.
3. Place the chopped chocolate in a separate mixing
bowl; reserve.
4. Once the milk/cream mixture has come to a slight
⁄
boil, whisk about of the hot mixture into the yolk/
1
3
sugar mixture. Add another
return the combined mixture to the saucepan. Using
a wooden spoon, stir the mixture constantly over
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 take about
10 minutes, depending on the type of pan and stove
being used.
⁄
1 of the mixture, then
3
10
5. Pour the mixture through a fine mesh strainer into
the bowl of the reserved chocolate; whisk until
chocolate is fully melted and mixture is well
combined and then bring to room temperature.
Cover and refrigerate a minimum of 2 hours,
preferably overnight. Whisk mixture together again
before pouring into the ice cream maker.
6. Turn on the Cuisinart ® ice cream maker; pour the
mixture into the frozen freezer bowl and let mix until
thickened, about 20 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 information per serving (based on ½ cup):
Calories 320 (64% from fat) • carb. 26g • pro. 5g
• fat 24g • sat. fat 14g • chol. 161mg • sod. 157mg
• calc. 97mg • fiber 1g
Salted Caramel Ice Cream
This decadent combination will satisfy your sweet and
salty cravings.
Makes about 3½ cups (seven, ½-cup servings)
Ice Cream Base:
1¼ cups whole milk
1¼ cups heavy cream
⁄
cup granulated sugar, divided
1
3
Pinch kosher salt
1½ teaspoons pure vanilla extract
4 large egg yolks
Caramel Sauce:
½ cup granulated sugar
¼ teaspoon kosher salt
2 to 3 tablespoons water (enough to cover sugar to
make it seem like wet sand)
¼ cup heavy cream
2 tablespoons unsalted butter
Flaked sea salt, for garnish
1. In a medium saucepan set over medium/medium-
low heat, whisk together the milk, cream, half of the
sugar, salt and vanilla extract. Bring the mixture just
to a boil.
2. 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 whisk, beat
until mixture is pale and thick.
3. Once the milk/cream mixture has come to a slight
⁄
boil, whisk about 1 of the hot mixture into the yolk/
3
sugar mixture. Add another
return the combined mixture to the saucepan. Using
a wooden spoon, stir the mixture constantly over
⁄
1 of the mixture, then
3