Vanilla Ice Cream - Cuisinart ICE30BCU Manual

Vanilla Ice Cream

Serves 6-8
300ml full fat milk
230g granulated sugar
600ml double cream
2 tsp vanilla extract
1 vanilla pod (optional)
Ensure the freezer bowl is completely frozen (see page 8).
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Pour the milk and sugar into a medium bowl and whisk until the sugar has dissolved. Stir in
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the cream and vanilla extract. If using a vanilla pod, split in two and scrape the seeds out
from the inside then add this to the liquid mixture. Cover and refrigerate for at least 2 hours.
Once chilled, briefly whisk the mixture again. Turn the appliance on, pour the mixture into
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the freezer bowl and leave the ice cream to churn for 20-25 minutes.
This will produce a soft ice cream. For a firm ice cream, transfer to an air tight container and
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place in the freezer for 2 hours.
Variations:
Mint Chocolate: omit vanilla and replace with 1 tsp peppermint extract. Chop 180g milk
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chocolate into very small pieces and add during the last 5 minutes of mixing.
Cookies and Cream: add 160g coarsely chopped cookies of your liking and add during the
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last 5 minutes of mixing.
Pistachio: add 1 tsp almond extract to the base mixture. Coarsely chop 180g shelled pistachios
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and add during the last 5 minutes of mixing.
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