Gourmet Flavors; Vanilla Bean; Decadent Double Chocolate Ice Cream - Cuisinart CLASSIC ICE-25BC Recipe Booklet

the lid. When ice cream is mixed, transfer to a resealable
container, layering the remaining cherries in dollops as the ice cream is
placed in the container. Stir gently to swirl in and distribute. Freeze for
2 hours or longer before serving. Remove from freezer 10 minutes
before serving.

GOURMET FLAVORS

VANILLA BEAN

Makes about ten
1 3 ⁄ cups whole milk
4
1 3 ⁄ cups heavy cream
4
1 whole vanilla bean (about 6 inches in length)
4 large egg yolks
3 ⁄ cup granulated sugar
4
1 1 ⁄ teaspoons pure vanilla extract
2
Combine the milk and cream in a medium saucepan with a heavy
bottom. Use a sharp knife to split the vanilla bean in half lengthwise.
Use the blunt edge to scrape out the "seeds". Stir the seeds and bean
pod into the milk/cream mixture. Bring the mixture to a slow boil over
medium heat, reduce the heat to low, and simmer for 30 minutes,
stirring occasionally.
Combine egg yolks and sugar in a medium bowl. Use a hand mixer on
medium speed to beat until the mixture is thick, smooth, and pale yellow
in color (similar to mayonnaise), about 2 minutes.
Remove the vanilla bean pod from the milk/cream mixture and discard.
Pour out 1 cup of the hot liquid. With the mixer on low speed, add the
cup of hot milk/cream to the egg mixture in a slow steady stream. When
thoroughly combined, pour the egg mixture back into the saucepan and
stir to combine. Cook, stirring constantly, over medium low heat until the
mixture is thick enough to coat the back of a spoon. Transfer to a bowl,
cover with a sheet of plastic wrap placed directly on the custard, and
chill completely.
Pour the chilled custard into the freezer bowl, turn the machine ON and
let mix until thickened, about 25 - 30 minutes.
Nutritional analysis per serving:
Calories 314 (72% form fat) • carb. 18g • pro. 4g• fat 26g • sat. fat 15g
• chol. 201mg• sod. 103mg • calc. 87mg • fiber 0g
5
1 ⁄ cup servings
2
Variations:
Fresh Peaches & Cream: Combine 2 cups chopped ripe peaches with
1 ⁄ cup sugar and 3 tablespoons freshly squeezed lemon juice and let
2
macerate for 2 hours. Drain and stir the accumulated juices into the
chilled cream base. Chill the custard as directed, adding the reserved
chopped peaches during the last 5 minutes of chilling.
Fresh Strawberries & Cream: Purée 1 pound fresh or frozen thawed
strawberries in a food processor or blender. Strain through a fine mesh
sieve and discard seeds. You will have about 8-10 ounces strawberry
purée. Prepare Vanilla Bean Ice Cream, reducing amount of milk by
1 ⁄ cup. Stir in strawberry purée. Mix/chill ice cream as directed.
2
Five minutes before ice cream is ready, add
fresh strawberries.

DECADENT DOUBLE CHOCOLATE ICE CREAM

Makes ten
1 1 ⁄ cups whole milk
3
1 1 ⁄ cups heavy cream
2
1 ⁄ cup granulated sugar
2
1 ⁄ cup packed brown sugar
4
3 ⁄ cup Dutch process cocoa
4
4 large eggs
6 ounces bittersweet chocolate, chopped
1 1 ⁄ teaspoons pure vanilla extract
2
1 ⁄ teaspoons pure chocolate extract
1
2
4 ounces good quality white chocolate or bittersweet
chocolate, chopped
In a medium saucepan with a heavy bottom, combine the whole milk and
heavy cream over medium low heat and bring to a simmer.
Combine the sugars, cocoa, and eggs in a medium bowl; use a hand
mixer on medium speed to beat until thickened like mayonnaise.
Measure 1 cup of the hot milk/cream mixture. With the mixer on low
speed, add the hot milk/cream in a slow, steady stream to the thickened
egg mixture and mix until completely incorporated. Stir the chopped
chocolate into the saucepan with the hot milk/cream; stir until chocolate
is melted. Stir the egg mixture into the hot milk/cream. Cook over low
heat, stirring constantly, until the mixture thickens and begins to
resemble a chocolate pudding. Transfer the chocolate mixture to a bowl.
Stir in the vanilla and chocolate extracts. Cover with plastic wrap placed
directly on the surface of the chocolate mixture, and refrigerate until
completely cooled (8 hours or overnight).
Turn the Cuisinart Classic TM Frozen Yogurt-Ice Cream and Sorbet Maker
on; pour the mixture into freezer bowl and let mix until thicken, about
1 ⁄ cup sliced or quartered
2
1 ⁄ cup servings
2