Cuisinart ICE-100 Instruction And Recipe Booklet page 9

BUTTER PECAN ICE CREAM
The butter to toast the pecans can be saved
and used over pancakes or waffles.
Makes about 5 cups (ten ½-cup servings)
4 tablespoons unsalted butter
1 cup pecans (halves or pieces)
1 teaspoon sea or kosher salt, plus one pinch, divided
1 cup whole milk
¾ cup granulated sugar
2 cups heavy cream
1 tablespoon pure vanilla extract
1. Melt the butter in a medium skillet. Add the pecans and 1 teaspoon of salt.
Cook over medium-low heat until pecans are toasted and golden, stirring
frequently, about 6 to 8 minutes. Remove from the heat, strain and reserve the
pecans, allowing them to chill.
2. In a medium bowl, use a hand mixer on low speed or whisk to combine the
milk, sugar, and pinch of salt until the sugar is dissolved. Stir in the heavy
cream and vanilla. Cover and refrigerate at least 2 hours, or overnight. Whisk
mixture together again before pouring into the ice cream maker.
3. 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. Five minutes before mixing is
completed, add the reserved pecans through the mix-in opening and let mix in
completely. The ice cream will have a soft, creamy texture. Serve or store in
airtight container in freezer.
Nutritional information per serving (based on ½ cup):
Calories 349 (75% from fat) • carb. 19g • pro. 3g • fat 30g • sat. fat 15g
chol. 81mg • sod. 45mg • calc. 68mg • fiber 1g
Makes about 6 cups (twelve ½-cup servings)
½
¹∕ ³
¼
²∕ ³
1½
1
¾
2
2
1. In a medium bowl, whisk together the cocoa, sugars, and salt. Add the milk
and, using a hand mixer on low speed or a whisk, beat to combine until the
cocoa and sugars are dissolved. Stir in the heavy cream and vanilla. Cover and
refrigerate at least 2 hours, or overnight.
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.
® Frozen Dessert Maker
Let mix until thickened, about 40 to 50 minutes. Five minutes before mixing is
completed, gradually add the marshmallow creme, one spoonful at a time.
Once mixed, add the crushed graham crackers and melted chocolate, one at a
time, through the mix-in opening and let mix in completely. The ice cream will
have a soft, creamy texture. Serve or store in airtight container in freezer.
Tip: If marshmallow creme is too stiff, warm slightly in microwave before adding to
freezer bowl.
*Do not allow chocolate to cool or it will be difficult to add to ice cream
9
S'MORES ICE CREAM
All of the flavors of a s'more in one bite of ice cream.
cup cocoa powder, sifted
cup granulated sugar
cup packed dark or light brown sugar
Pinch sea or kosher salt
cup whole milk
cups heavy cream
teaspoon pure vanilla extract
cup marshmallow creme
full graham cracker sheets, crushed
ounces milk chocolate (¹∕ ³ cup chips), melted and reserved at
room temperature*
Nutritional information per serving (based on ½ cup):
Calories 257 (47% from fat) • carb. 32g • pro. 2g • fat 14g • sat. fat 8g
chol. 43mg • sod. 44mg • calc. 37mg • fiber 1g
® Frozen Dessert Maker