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3.
Serve in cups or cones, adding cookie crumb toppings
while dispensing ice cream.
Nutritional information per serving (based on ½ cup [125 ml]):
Calories 245 (66% from fat) • carb. 18g • pro. 9g • fat 18g
sat. fat 11g • chol. 69mg • sod. 51mg • calc. 31mg • fiber 0g
Banana-Nut Ice Cream
Cooking the bananas first not only intensifies the flavour,
but it creates a sweet syrup that is quickly mixed into
the ice cream base.
Makes about 6 cups ([1.5 L] twelve ½-cup [125 ml]
servings)
3
very ripe bananas
¼
cup (60 ml) packed light brown sugar
Pinch salt
1
cup (250 ml) whole milk
½
cup (125 ml) granulated sugar
Pinch salt
2
cups (500 ml) heavy cream
1½
teaspoons (7 ml) pure vanilla extract
½
cup (125 ml) finely chopped walnuts
1.
In a medium to large skillet over medium heat, add
the bananas, brown sugar, and salt. Cook until they
soften and caramelize (keep a watchful eye over the
pan to be sure that the sugar does not burn). Remove
from heat and allow to sit for no more than one min-
ute.
2.
In a medium to large mixing bowl, whisk the milk and
sugar until the sugar is dissolved. Add a little of the
milk mixture to the warm banana/sugar mixture and
stir well to combine. Add the rest of the banana
mixture to the bowl of the milk/sugar, being sure to
scrape in all the sugar syrup and whisk well (if you
have a hand blender, this mixture could be puréed
for a richer flavour and smoother consistency). Whisk
in the heavy cream and vanilla extract. Chill overnight.
3.
Assemble the Mix It In
Maker with the paddle secured and dispenser handle
in its upright position. Put the finely chopped walnuts
into one of the topping containers for dispensing.
Turn on and pour in the chilled base. Churn until the
desired serving consistency is achieved, about
25 to 30 minutes.
4.
Serve in cups or cones, adding finely chopped walnuts
while dispensing ice cream.
Nutritional information per serving (based on ½ cup [125 ml]):
Calories 237 (61% from fat) • carb. 20g • pro. 2g • fat 16g
sat. fat 10g • chol. 55mg • sod. 26mg • calc. 21mg • fiber 1g
Soft Serve Ice Cream
™
Coffee Ice Cream
Awaken your palate with this bright
and indulgent coffee soft serve.
Makes about 5 cups ([1.25 L] ten ½-cup [125 ml]
servings)
1
cup (250 ml) whole milk
½
cup (125 ml) granulated sugar
¼
cup (60 ml) packed light brown sugar
1
1½ tablespoons (15 to 25 ml) instant espresso
to
or coffee, to taste
2
cups (500 ml) heavy cream
1
teaspoon (5 ml) pure vanilla extract
Pinch salt
1.
In a medium bowl, whisk the milk, sugars, espresso
powder, and salt until the sugar is dissolved. Stir in
the heavy cream and vanilla extract. Cover and
refrigerate until well chilled, preferably overnight.
2.
Assemble the Mix It In
with the paddle secured and dispenser handle in its
upright position. Turn on and pour in the chilled base.
Churn until the desired serving consistency is reached,
25 to 30 minutes. If ice cream is not thick enough,
pour back into the freezer bowl and continue mixing
until the desired consistency is reached, checking
every few minutes. The ice cream will have a soft,
creamy texture.
3.
Serve in cups or cones, adding desired toppings while
dispensing ice cream.
Nutritional information per serving (based on ½ cup [125 ml]):
Calories 257 (67% from fat) • carb. 19g • pro. 3g • fat 19g
sat. fat 12g • chol. 72mg • sod. 44mg • calc. 95mg • fiber 0g
Strawberry-Banana
Frozen Yogurt
The classic combination of strawberry and banana
come together in this sweet and tangy frozen yogurt.
Makes about 5 cups ([1.25 L] ten ½-cup [125 ml]
servings)
1
ripe banana, peeled and cut into 1-inch
(2.5 cm) pieces
8
ounces (227 g) strawberries, fresh (hulled)
or frozen (thawed)
½
cup (125 ml) whole milk
½
cup (125 ml) heavy cream
1
cup (250 ml) granulated sugar
Pinch salt
11
Soft Serve Ice Cream Maker
™
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