Cuisinart ICE-25BC manual Gourmet Flavors, Vanilla Bean, Decadent Double Chocolate ICE Cream

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 1⁄2 cup servings

13⁄4 cups whole milk

13⁄4 cups heavy cream

1whole vanilla bean (about 6 inches in length)

4large egg yolks

3⁄4cup granulated sugar

11⁄2 teaspoons pure vanilla extract

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

Variations:

Fresh Peaches & Cream: Combine 2 cups chopped ripe peaches with

1⁄2 cup sugar and 3 tablespoons freshly squeezed lemon juice and let 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

1⁄2 cup. Stir in strawberry purée. Mix/chill ice cream as directed.

Five minutes before ice cream is ready, add 1⁄2 cup sliced or quartered fresh strawberries.

DECADENT DOUBLE CHOCOLATE ICE CREAM

Makes ten 1⁄2 cup servings

11⁄3 cups whole milk

11⁄2 cups heavy cream

1⁄2cup granulated sugar

1⁄4cup packed brown sugar

3⁄4cup Dutch process cocoa

4 large eggs

6ounces bittersweet chocolate, chopped

11⁄2 teaspoons pure vanilla extract

11⁄2 teaspoons pure chocolate extract

4ounces 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 ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker on; pour the mixture into freezer bowl and let mix until thicken, about

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