Cuisinart ICE CREAM & GELATO PROFESSIONAL Manual page 26

• Turn appliance on and set the timer for 40 to 50 minutes. Five minutes before ice cream is
complete, remove lid and add the reserved strawberries. Replace lid and allow to mix in
completely.
• To produce a fi rmer ice cream churn in the ice cream maker for longer.
• Serve or store in an airtight container in the freezer.
N.B. This ice cream will have a "natural" appearance of very pale pink. If a deeper pink is required,
add a few drops of red food colouring until the desired colour is achieved.
BERRY RIPPLE ICE CREAM
300g mixed berries
200g caster sugar
2 tbsp water
1 tbsp lemon juice
500ml whole milk
400ml double cream
1 vanilla pod (split down the middle and seeds scraped out)
5 egg yolks
pinch of salt
• In a medium saucepan, combine the berries, 30g of the sugar and two tablespoons of water.
Bring to the boil and simmer for a few minutes until the fruit is soft.
• Remove berry mixture from the heat, crush the berries until pureed, before passing through a
sieve. Discard the pips.
• Return the puree to a clean pan. Simmer for 10 minutes or until the mixture has reduced to a
syrup. Stir in the lemon juice and cool. Chill completely in the fridge.
• In a medium saucepan over a low heat, whisk together the milk, cream, 85g of the caster sugar,
salt, and the entire vanilla pod including the scraped seeds. Bring the mixture to the boil.
• Whilst this is heating, combine the egg yolks and the remaining sugar (85g) in a medium bowl.
Beat the mixture until pale and thick.
• Once the milk/cream mixture has come to a slight boil remove the vanilla pod. Pour the milk/
cream mixture into the egg mixture, whisking as you go. Wash out the pan and pour the custard
mixture back into the cleaned pan and heat stirring continuously for up to 10 minutes or until
the custard starts to thicken. Do not bring to the boil or it may curdle. When you can see a fi lm
form over the back of your spoon remove the saucepan from the heat. Leave to cool, stirring
every so often.
• Cover and refrigerate for at least 2 hour, preferably overnight.
• Whisk mixture again. With ice cream paddle fi tted. Pour mixture into the ice cream maker. Cover
with lid.
• Turn on appliance and set the timer for 40 to 50 minutes. Just before the ice cream is ready,
remove lid and add the berry puree so that it creates a marbled eff ect.
• The ice cream will have a soft, creamy texture and a fabulous colour. To produce a fi rmer ice
cream churn in the ice cream maker for longer.
• Serve or store in an airtight container in the freezer.
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