Cuisinart ICE-100 Instruction And Recipe Booklet page 12

FRESH MINT ICE CREAM WITH CHOCOLATE COOKIES
Always a winning combination, fresh mint and chocolate take the forefront in this
rich and creamy ice cream.
Makes about 6 cups (twelve ½-cup servings)
2 cups whole milk
2 cups heavy cream
1 cup granulated sugar, divided
pinch sea or kosher salt
1½ teaspoons pure vanilla extract
2 cups packed fresh mint leaves
5 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 sugar, salt, and vanilla. 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 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 mixture has come to a slight boil, whisk about ¹∕ ³ of the
hot mixture into the yolk/sugar mixture. Add another ¹∕ ³ 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 and bring to room temperature.
Cover and refrigerate at least 2 hours, or overnight. Whisk mixture again before
pouring into the ice cream maker.
5. Pour the mixture into the mixing bowl of the Cuisinart
fitted with the ice cream paddle. Turn unit on, set Timer, and press Start/Stop.
Let mix until thickened, about 40 to 50 minutes. When the ice cream is almost
fully churned, gradually add the crushed cookies through the mix-in opening;
let mix until fully combined.
6. The ice cream will have a soft, creamy texture. Serve or store in airtight
This ice cream can be spicy for some, so adjust the cayenne to your personal taste.
Makes about 5 cups (ten ½-cup servings)
2
1½
1½
1
1 to 2
²∕ ³
5
6
1. In a medium saucepan set over medium-low heat, whisk together the milk,
2. While the milk/cream mixture is heating, combine the yolks and remaining
3. Place the chopped chocolate in a separate mixing bowl; reserve.
4. Once the milk/cream mixture has come to a slight boil, whisk about ¹∕ ³ of the
5. Pour the mixture through a fine-mesh strainer into the bowl of the reserved
Frozen Dessert Maker
®
12
container in freezer.
Nutritional information per serving (based on ½ cup):
Calories 293 (58% from fat) • carb. 27g • pro. 4g • fat 20g • sat. fat 11g
chol. 148mg • sod. 98mg • calc. 115mg • fiber 1g
MEXICAN-STYLE CHOCOLATE ICE CREAM
cups whole milk
cups heavy cream
teaspoons pure vanilla extract
teaspoon ground cinnamon
pinches cayenne
pinch sea or kosher salt
cup granulated sugar, divided
large egg yolks
ounces bittersweet chocolate, roughly chopped
cream, vanilla, spices, salt, and half of the sugar. Bring the mixture just to a boil.
sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat
until mixture is pale and thick.
hot mixture into the yolk/sugar mixture. Add another ¹∕ ³ of the mixture, then
return the combined mixture to the saucepan. Using a wooden spoon, stir the
mixture constantly over the 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.
chocolate; whisk to combine and then bring to room temperature. Cover and
refrigerate at least 2 hours, or overnight. Whisk mixture again before pouring
into the ice cream maker.