Fresh Mint With Chocolate Cookies; Pistachio - Cuisinart Flavour Duo ICE-40 Series Instruction And Recipe Booklet

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
the hot mixture into the yolk/sugar mixture. Add another
then 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 only take a few minutes.
4. Let ice cream base come to room temperature. Then cover and refrigerate at
least 2 hours, or overnight. Before churning, pour the mixture through a fine
mesh strainer and discard the vanilla pod.
5. Turn the machine ON, pour mixture into the freezer bowl and let mix until
thickened, resembling a soft serve consistency. Timing can vary between
10 and 25 minutes. 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 329 (62% from fat) • carb. 27g • pro. 4g • fat 23g • sat. fat 14g
• chol. 198mg • sod. 74mg • calc. 110mg • fiber 0g
FRESH MINT WITH CHOCOLATE COOKIES ICE CREAM
Always a winning combination, fresh mint and chocolate take the forefront
in this rich and creamy ice cream.
Makes about 3½ cups (seven ½-cup servings)
1¼ cups whole milk
1¼ cups heavy cream
∕ cup granulated sugar, divided
2
3
teaspoon kosher salt
∕
1
8
1 teaspoon pure vanilla extract
1½ cups fresh mint leaves, packed
4 large egg yolks
¾ cup crushed chocolate sandwich cookies
(about 6 cookies)
1. In a medium saucepan set over medium-low heat, add the milk, cream, half
of the granulated sugar, salt, vanilla extract and mint leaves. Whisk to com-
bine and bring the mixture just to a boil.
2. While the milk/cream mixture is heating, combine the yolks and remaining
/ 3 of sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat
1
/ 3 of the mixture, until mixture is pale and thick.
1
3. Once the milk/cream mixture has just come to a boil, slowly whisk about
of the hot mixture into the yolk/sugar mixture. Whisk in another
1
/ 3
mixture and 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 only take a few minutes.
4. Bring the ice cream base to room temperature. Then cover and refrigerate at
least 2 hours, or overnight. Before churning, pour the custard through a fine
mesh strainer. Discard the mint leaves for a less intense mint flavor, strain
and discard mint leaves before refrigeration.
5. Turn the machine ON, pour mixture into the freezer bowl and let mix until
thickened, resembling a soft serce consistency. When the ice cream is
almost fully churned, gradually add the crushed cookies. Allow to mix thor-
oughly. Timing can vary between 10 and 25 minutes. Transfer the ice cream
to an airtight container and place in freezer for about 2 hours. Remove from
freezer about 15 minutes before serving.
Calories 334 (57% from fat) • carb. 32g • pro. 5g • fat 22g • sat. fat 12g
An old standby takes center stage in the Cuisinart
Frozen Yogurt, & Sorbet Maker.
Makes about 3 cups (six-cup servings)
1 cup whole milk
1 cup heavy cream
½ cup plus 2 tablespoons granulated sugar, divided
Small pinch kosher salt
3 large egg yolks
¾ cup shelled, roasted, unsalted pistachios
½ teaspoon almond extract
8
Nutritional information per serving (based on ½ cup):
• chol. 170mg • sod. 142mg • calc. 133mg • fiber 2g
PISTACHIO ICE CREAM
of the
1
/ 3
Flavor Duo™ Ice Cream,
®