Quick Vanilla Ice Cream; Strawberry Ice Cream; Rich Chocolate Ice Cream - Cuisinart ICE-20 Instruction/Recipe Booklet

QUICK VANILLA ICE CREAM

This simple recipe is easy to make and children
the ;isk of u&g uncooked egps.
Makes: Ten X-cup senings
cup sugar
cup egg substitute
2 cups heavy cream
1 tablespoon vanilla extract
Place sugar and egg substitute in a large mixing
bowl and beat on medium speed with an electric
hand miser until light and fluf$, about 2 - 3
minutes. Add cream, milk and vanilla. Mix on
medium speed until combined, about 1 - 2 minutes.
Pour into freezer bowl, turn the machine ON
and let mix until mixture thickens, about 20 - 2 5
minutes. If desired, transfer ice cream to an
airtight container and place in freezer until firm.
about 2 hours.
Variations:
8

STRAWBERRY ICE CREAM

be subs&ted when fresh are not available.
cups strawherrics, washed and hulled*
cups hea\? cream
cups whole milk
7
egg yolks
cup sqar
2
Finely chop strawberries in a food processor; reserve.
(This
u-ill yield 1 cup of chopped saaa-berries.)
Combine cream and milk in a medium saucepan
medium heat and cook until mixture almost
over
boils, about 5 - 8 minutes. Reduce heat to low.
small howl until iiyht ! ellov and smooth, about
mixture and stir until combined. Graduallr add e:p
yolk mixture to uarm cream mixture. stir&s
continuously to prevent the eggs from curdling.
Cook over low heat until slightly thickened and
mixture ccxats the back of a spoon, about 3 - 4 min-
utes. Cool completely**. I\hen cool xid resen-cd
strawberries and stir until well comhincd. Pour
into freezer boM I, turn the machine OS and let
If desired, transfer ice cream to an airtight contain-
er and place in freezer until tit-m, about 2 hours.
* For frozen strawberries: L-se
whole strawberries (no supx added). PartialI!
soft enoqh to be pierced with a sharp knife.
yield
(This will of chopped strawhcrries.)
** Place mixture in a covered cnntaincr and store in the
refrigerator overnight. Or chill o\-er an ice bath for 30
minutes if vou wish to make ice cream ripht a\\ av.

RICH CHOCOLATE ICE CREAM

Cream!; delicious and smooth, a fiavorite of
choc-o-holics es-en-where!
ounces semi-sweet chocolate, finely chopped
2 cups heal?- creBm
cups whole milk
cup supar
tablespoon pure vanilla extract
Break chocolate pieces into Ill-inch pieces and
finely chop in a food processor.
Combine cream, milk and chocolate in a medium
saucepan over medium heat and cook until mixture
almost boils and chocolate is melted, about 5 - 8
minutes. Reduce heat to I
small bowl until iight yellow and smooth, about 1 - 2
minutes. Add 4 tablespoons of n-arm cream/choco-
late mixture and stir until combined. Gradualh- add
egg yolk mixture to warm cream/chocolate n&we,
stirring continuously tn prevent the egs from cui-
dlinp. Cook owr low heat until slightly thickened
and mixture cwats the hack of a spoon. about 3 - 4
minutes. Cool completely*. Stir sentl!- and pour
into freezer bowl. Turn the machine OS and let
mix until mixture thickens, about 25 - 30 minutes.
If desired, transfer ice cream to an airtight contain-
er and place in freezer until firm. about 2 hours.
frozen
cups
:
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