Goat Milk Ice Cream; Coconut Chocolate Ice Cream - Cuisinart ICE-100 Instruction Booklet

1. In a medium bowl, use a hand mixer on low speed or whisk to
combine the milk, sugar substitute and salt until the sugar
substitute is dissolved. Stir in the heavy cream and vanilla.
Cover, 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®
Ice Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until thickened,
about 40 minutes. 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 106 (86% from fat) • carb. 4g • pro. 1g • fat 10g • sat. fat 6g
• chol. 36mg • sod. 22mg • calc. 46mg • fiber 0g

GOAT MILK ICE CREAM

A nice tanginess, a delicious vanilla-style ice cream that will please
any person who cannot tolerate cow's milk. Add mix-ins of
chocolate, fruit, nuts or caramel to make your own blend.
Makes about 5 cups (ten ½-cup servings)
3 cups goat's milk
¾ cup granulated sugar
pinch sea or kosher salt
1 to 2 teaspoons pure vanilla extract
2 tablespoons goat's milk powder (found in many main-
stream grocery stores, or in any health food store)
1. In a medium bowl, use a hand mixer on low speed or whisk to
combine all of the ingredients. Cover, 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® Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. 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 115 (24% from fat) • carb. 19g • pro. 3g • fat 3g • sat. fat 2g
• chol. 8mg • sod. 42mg • calc. 99mg • fiber 0g

COCONUT CHOCOLATE ICE CREAM

A delicious and creamy non-dairy frozen treat. Be sure to mix
the batter very well before freezing to avoid any clumps
in the final product.
Makes about 5 cups (ten ½-cup servings)
¾ cup cocoa powder, sifted
²∕ ³ cup granulated sugar
¹∕ ³ cup light brown sugar
pinch sea or kosher salt
2 cans (13.5 ounces each) coconut milk (do not use "lite")
½ tablespoon pure vanilla extract
1. Mix all ingredients together very well until there are no clumps
(you can use a blender on low speed, or a hand blender, to be
sure).
2. Chill for at least 2 hours, or overnight. Whisk mixture again
before pouring into the ice cream maker.
3. Pour the mixture into the mixing bowl of the Cuisinart® Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. 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 (based on ½ cup):
Calories 244 (57% from fat) • carb. 25g • pro. 2g • fat 15g • sat. fat 14g
• chol. 0mg • sod. 36mg • calc. 5mg • fiber 1g
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