Recipes - Cuisinart Tasty ICM100T User Manual & Recipe Booklet

SIMPLE ICE CREAMS
Simple Vanilla Ice Cream
This ice cream can easily be dressed up by
adding your favorite chopped candies or sprinkles
at the end of churning.
Makes about 4½ cups
1 cup whole milk
¾ cup granulated sugar
Pinch salt
2 cups heavy cream
1 tablespoon pure vanilla extract
1. In a medium bowl, use a hand mixer on low
speed or whisk to combine the milk, sugar
and salt until the sugar is dissolved. Stir in the
heavy cream and vanilla extract. Cover and
refrigerate 1 to 2 hours, or overnight.
2. Turn on the Tasty
Maker; pour the mixture into the frozen freezer
bowl and let mix until thickened, about 20 to
25 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 (½ cup):
Calories 246 (73% from fat) • carb. 14g • pro. 2g
• fat 20g • sat. fat 13g • chol. 76mg • sod. 50mg
• calc. 68mg • fiber 0g
Simple Chocolate Ice Cream
For a real treat, serve this with our
Chocolate Sauce on page 18.
Makes about 4½ cups
¾ cup cocoa powder, sifted
½ cup granulated sugar
¼ cup packed dark brown sugar
Pinch salt
¾ cup whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
1. In a medium bowl, whisk together the cocoa,
sugars and salt. Add the milk and, using a
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hand mixer on low speed or a whisk, beat to
combine until the cocoa, sugars and salt are
dissolved. Stir in the heavy cream and vanilla
extract. Cover and refrigerate 1 to 2 hours,
or overnight.
2. Turn the Tasty ™ by Cuisinart
Maker on; pour the mixture into the frozen
freezer bowl and let mix until thickened, about
20 to 25 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 (½ cup):
Calories 287 (64% from fat) • carb. 23g • pro. 3g
• fat 21g • sat. fat 13g • chol. 75mg • sod. 46mg
• calc. 60mg • fiber 1g
Butter Pecan Ice Cream
The butter used to toast the pecans can be saved
and used over pancakes or waffles.
Makes about 5 cups (ten ½-cup servings)
4 tablespoons unsalted butter
1 cup roughly chopped pecans
1 teaspoon salt, plus 1 pinch, divided
1 cup whole milk
¾ cup granulated sugar
2 cups heavy cream
1 tablespoon pure vanilla extract
1. Melt the butter in a medium skillet. Add the
pecans and 1 teaspoon of salt. Cook over
medium-low heat until pecans are toasted
and golden, stirring frequently, about 6 to 8
minutes. Remove from the heat, strain and
reserve the pecans, allowing them to chill. The
butter can be used for another use – delicious
over pancakes or waffles.
2. In a medium bowl, use a hand mixer on low
speed or a whisk to combine the milk, sugar
and pinch of salt until the sugar is dissolved.
Stir in the heavy cream and vanilla extract.
Cover and refrigerate 1 to 2 hours, or
overnight.
3. Turn the Tasty ™ by Cuisinart
Maker on; pour the mixture into the frozen
freezer bowl and let mix until thickened, about
20 to 25 minutes. When the mixture is
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