Cuisinart ICE-100 Instruction And Recipe Booklet page 14

ALTERNATIVE ICE CREAMS
DAIRY-FREE VANILLA ICE CREAM
The soy milk powder helps the texture of the ice cream. If you are intolerant to soy
then search for a substitute at your local health-food store.
Makes about 5 cups (ten ½-cup servings)
3 cups dairy-free milk alternative (oat, soy, almond, rice, hemp)
2 tablespoons soy milk powder
¾ cup granulated sugar
Pinch sea or kosher salt
1 to 2 teaspoons pure vanilla extract
1. In a medium bowl, use a hand mixer on low speed or whisk to combine all of
the ingredients. Cover and refrigerate at least 2 hours, or overnight. Whisk
mixture again before pouring into the ice cream maker.
2. 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. The ice cream will have a soft
texture. Serve or store in airtight container in freezer.
Nutritional information per serving (based on ½ cup):
Calories 105 (8% from fat) • carb. 21g • pro. 3g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 38mg • calc. 14mg • fiber 1g
DAIRY-FREE VANILLA CUSTARD ICE CREAM
This dairy-free vanilla ice cream is made with a cooked custard, which makes it a
bit creamier. If you are not allergic or intolerant to eggs, this is a great one to try.
Makes about 5 cups (ten ½-cup servings)
3 cups dairy-free milk alternative (oat, soy, almond, rice, hemp)
1 cup granulated sugar
Pinch sea or kosher salt
1 to 2 teaspoons pure vanilla extract
5 large egg yolks
1. In a medium saucepan set over medium-low heat, add the milk, half of the sugar,
2. While the milk mixture is heating, combine the yolks and remaining sugar in a
3. Once the milk mixture has come to a slight boil, whisk about ¹∕ ³ of the hot
4. Pour the mixture through a fine-mesh strainer and bring to room temperature.
5. Pour the mixture into the mixing bowl of the Cuisinart
® Frozen Dessert Maker
Makes about 5 cups (ten ½-cup servings)
1
¾
2
1 to 2
1. In a medium bowl, use a hand mixer on low speed or whisk to combine the
14
salt, and the vanilla. Whisk to combine and bring the mixture just to a boil.
medium bowl. Using a hand mixer on low speed or whisk, beat until mixture is
pale and thick.
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.
Cover and refrigerate at least 2 hours, or overnight. Whisk mixture again before
pouring into the ice cream maker.
fitted with the ice cream paddle. Turn unit on, set Timer, and press Start/Stop.
Let mix until thickened, about 40 to 50 minutes. The ice cream will have a soft,
creamy texture. Serve or store in airtight container in freezer.
Nutritional information per serving (using soy milk, based on ½ cup):
Calories 142 (19% from fat) • carb. 26g • pro. 3g • fat 3g • sat. fat 1g
• chol. 105mg • sod. 44mg • calc. 23mg • fiber 0g
SUGAR-FREE VANILLA ICE CREAM
Finally, a homemade ice cream for those
watching their sugar intake.
cup whole milk
cup desired granulated (not liquid) sugar-free sweetener,
equivalent to ¾ cup sugar
Pinch sea or kosher salt
cups heavy cream
teaspoons pure vanilla extract
milk, sugar substitute, and salt until the sugar substitute is dissolved. Stir in the
heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight.
Whisk mixture again before pouring into the ice cream maker.
Frozen Dessert Maker
®