Cuisinart Tasty ICM100T User Manual & Recipe Booklet page 13

CUSTARD-STYLE
ICE CREAMS
Vanilla Bean Ice Cream
For the true vanilla lover. Be sure to use fresh
vanilla beans to capture the intense flavor.
Makes about 5 cups
1½ cups whole milk
1½ cups heavy cream
¾ cup granulated sugar, divided
Pinch salt
1 whole vanilla bean, halved and
seeds scraped
4 large egg yolks
1 teaspoon pure vanilla extract
1. In a medium saucepan set over medium-low
heat, whisk together the milk, cream, half of
the sugar, salt and the scraped vanilla bean
(including the pod). 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. Once the milk/cream mixture has come to
a slight boil, whisk about a third of the hot
mixture into the yolk/sugar mixture. Add
another third of the mixture, 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. Pour the mixture through a fine mesh strainer
(discard the vanilla pod) and bring to room
temperature. Stir in the vanilla extract. Cover
and refrigerate 1 to 2 hours, or overnight.
5. 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.
icm100t_19ce059978_ib_final.indd 13
™ by Cuisinart ® Ice Cream
Nutritional information per serving (based on ½ cup):
Calories 228 (63% from fat) • carb. 18g • pro. 3g
• fat 16g • sat. fat 10g • chol. 128mg • sod. 50mg
• calc. 77mg • fiber 0g
Fresh Mint with Chocolate
Cookies
Always a winning combination, fresh mint and
chocolate take the forefront in this rich and
creamy ice cream.
Makes about 5½ cups
1½ cups whole milk
1½ cups heavy cream
¾ cup granulated sugar, divided
Pinch salt
1½ teaspoons pure vanilla extract
2 cups packed fresh mint leaves
4 large egg yolks
1 cup crushed chocolate sandwich
cookies (about 8 cookies)
1. In a medium saucepan set over medium-low
heat, whisk together the milk, cream, half of
the granulated sugar, salt, and vanilla extract.
Bring the mixture just to a boil. Remove from
heat and add the mint leaves; let steep for 20
to 30 minutes. If you desire a milder mint
flavor, remove and discard the mint leaves
after steeping, but for a more intense ice
cream, we recommend blending the milk/mint
mixture using an immersion blender. After
steeping, return the mixture just to a boil over
medium-low heat.
2. While the milk/cream/mint mixture is
reheating, 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. Once the milk/cream/mint mixture has
come to a slight boil, whisk about a third of
the hot mixture into the yolk/sugar mixture.
Add another third of the mixture, 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.
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7/11/19 10:51 AM