on low speed until smooth and sugar is dissolved, about 2 minutes. Stir in heavy cream and vanilla.
Pour mixture into mixing bowl of Cuisinart® Supreme™ Commercial Quality Ice Cream Maker. Place mixing paddle in lid; place lid and motor arm on unit. Set timer for
Serve immediately or transfer the ice cream to a resealable container and place in freezer for 2 hours or longer to “ripen.” Remove from freezer 10 minutes before serving.
Nutritional information per serving:
Calories 431 (67% from fat) • carb. 25g • pro. 10g • fat 33g
• sat. fat 15g • chol. 59mg • sod. 164mg • calc. 73mg • fiber 1g
CHEESECAKE ICE CREAM
Makes ten
12ounces (340 g) lowfat cream cheese cut in
pieces, at room temperature
1can [14 ounces (397 ml)] fat free sweetened condensed milk
2cups (500 ml) fat free
2teaspoons (10 ml) pure vanilla extract
1teaspoon (5 ml) pure lemon extract
1/2 teaspoon (2 ml) pure almond extract
Place cream cheese and sweetened condensed milk in a medium bowl. Blend using a hand mixer on medium speed until smooth and creamy with no visible lumps. With the mixer on low speed, stir in
Pour mixture into mixing bowl of Cuisinart® Supreme™ Commercial Quality Ice Cream Maker. Place mixing paddle in lid; place lid/mixing arm on unit. Set timer for
Serve immediately, or transfer to a resealable container and freeze until ready to use. Remove from freezer 10 minutes before serving. Serve plain or top with a fruit sauce such as a cherry or blueberry sauce.
Nutritional information per serving:
Calories 228 (33% from fat) • carb. 29g • pro. 8g • fat 8g
• sat. fat 5g • chol. 19mg • sod. 317mg • calc. 189mg • fiber 0g
Variations:
Cherry Cheesecake Ice Cream: Strain 1 can [21 ounce (595 ml)] Cherry Pie filling, reserving the sauce and cherries separately. Prepare Cheesecake Ice Cream, reducing the
(125 ml) of the cherries through the opening in 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 FLAVOURS:
VANILLA BEAN ICE CREAM
Makes ten
1vanilla bean, split lengthwise
6large egg yolks
3/4 cup (180 ml) granulated sugar
1/4 teaspoon (1 ml) salt
1tablespoon (15 ml) pure vanilla extract
Place cream, milk and vanilla bean in a heavy
Place egg yolks and sugar in a medium bowl. Using a hand mixer, beat on highest speed until thick and pale, and mixture forms a ribbon when beaters are lifted, about 3 minutes – mixture will resemble mayonnaise. With the mixer on low speed, slowly add 1 cup (250 ml) of the hot cream/milk mixture to the egg yolk/sugar mixture. Stir the egg/cream mixture back into the simmering cream/milk. Cook over medium low heat, stirring constantly, just until the mixture reaches 160°F (70°C) on a candy or instant read thermometer – do not boil. Strain the custard through a sieve into a medium bowl. Using the back of a knife, scrape out the seeds of the vanilla bean; stir seeds into the custard. Stir in salt and vanilla extract. Place a sheet of plastic wrap directly on the custard. Place in the refrigerator until completely chilled, at least 8 hours. Custard can be prepared a day ahead.
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