Cuisinart Tasty ICM100T User Manual & Recipe Booklet page 11

comparable to the thickness of a milkshake,
after about 15 minutes, very slowly add the
reserved chopped pecans and let mix in
completely. 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 330 (79% from fat) • carb. 14g • pro. 3g
• fat 30g • sat. fat 15g • chol. 81mg • sod. 58mg
• calc. 68mg • fiber 1g
Fresh Strawberry Ice Cream
Best made when strawberries are at their peak of
freshness, this ice cream is light, sweet and fruity.
Makes about 5 cups
1½ cups fresh strawberries, hulled*
½ cup whole milk
⁄ cup granulated sugar
2
3
Pinch salt
1½ cups heavy cream
1½ teaspoons pure vanilla extract
1. Put the strawberries into the bowl of a food
processor fitted with the chopping blade.
Pulse strawberries until finely chopped.
Reserve in bowl.
2. In a medium bowl, use a hand mixer on low
speed or a whisk to combine the milk, sugar
and salt until the sugar is dissolved. Stir in the
heavy cream and vanilla extract. Stir in
reserved strawberries with all juices. Cover
and refrigerate 1 to 2 hours, or overnight.
3. 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.
* Frozen strawberries (thawed) may be substituted
if fresh strawberries are not available.
Nutritional information per serving (½ cup):
Calories 188 (62% from fat) • carb. 16g • pro. 1g
• fat 12g • sat. fat 9g • chol. 50mg • sod. 20mg
• calc. 63mg • fiber 0g
icm100t_19ce059978_ib_final.indd 11
™ by Cuisinart ® Ice Cream
Peanut Butter Cup Ice Cream
One of the easiest ice creams to make, the rich
peanut butter flavors in this ice cream will have
your friends and family in awe.
Makes about 5 cups
¾ cup good quality peanut butter
(not natural)
½ cup granulated sugar
¾ cup whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
1 cup chopped chocolate peanut butter
cup candies (about 15 miniature peanut
butter cups, quartered)
1. In a medium mixing bowl, use a hand mixer
on low speed to combine the peanut butter
and sugar until smooth. Add the milk and mix
on low speed until the sugar is dissolved,
about 1 to 2 minutes. 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 freezer bowl
and let mix until thickened, about 12 to 15
minutes. When the mixture is comparable to
the thickness of a milkshake, after about 10
minutes, add the chopped candy through the
top and let mix in completely. 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 383 (70% from fat) • carb. 22g • pro. 7g
• fat 31g • sat. fat 14g • chol. 68mg • sod. 155mg
• calc. 62mg • fiber 2g
Peppermint Ice Cream
Not your ordinary mint ice cream, our Peppermint
calls for a lot of bright green, fresh mint for a real
natural flavor.
Makes about 5½ cups
1 cup whole milk
2 cups packed fresh mint leaves
¾ cup granulated sugar
Pinch salt
2 cups heavy cream
11
™ by Cuisinart ® Ice Cream
7/11/19 10:51 AM