Holiday Recipes, Sorbets & Sherbets | Cuisinart ICE-20A instruction

the juices for 2 hours.

In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 – 2 minutes on low speed. Stir in the heavy cream plus any accumulated juices from the strawberries and vanilla. Turn the machine ON, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 – 30 minutes. Add the sliced strawberries during the last 5 minutes of freezing. Note: this ice cream will have a “natural” appearance of very pale pink; if a deeper pink is desired, sparingly add drops of red food coloring until desired color is achieved.

Nutritional analysis per serving:

Calories 222 (61% from fat) • carbo. 20g • pro 2g • fat 15g • sat. fat 10g • chol.

57mg • sod.26mg

HOLIDAY RECIPES

EGGNOG ICE CREAM

Preparation: 5 – 10 minutes, 25 – 30 minutes chilling time; optional 2 hours to “ripen” in freezer.

Makes about ten 1/2-cup servings.

1/2 cup pasteurized egg product, such as EggBeaters®

3/4 cup sugar

1cup whole milk

2cups heavy cream

1teaspoon rum extract

1teaspoon brandy extract

1/2 teaspoon pure vanilla extract

1/8-1/4 teaspoon freshly grated nutmeg, to taste

Combine the pasteurized egg product and sugar in a medium bowl and beat on medium speed with a hand mixer until thickened and pale yellow in appearance, about 1-1/2 to 2 minutes. Use low speed to stir in the whole milk, heavy cream, rum extract, brandy extract, and vanilla extract. Stir in the nutmeg to taste.

Turn the machine ON, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 – 30 minutes. The ice cream will have a soft creamy texture. If desired, transfer the ice cream to an air- tight container and place in freezer until firm, about 2 hours to “ripen.”

Nutritional analysis per serving:

Calories 244 (67% from fat) • carbo. 17g • pro 3g • fat 17g • sat. fat 11g • chol.

69mg • sod. 46

PEPPERMINT STICK ICE CREAM

Preparation: 5 – 10 minutes, 25 – 30 minutes chilling time; optional 2 hours to “ripen” in freezer.

Makes about ten 1/2-cup servings.

1cup whole milk, well chilled

3/4 cup granulated sugar

2 cups heavy cream, well chilled

1/2 teaspoons pure vanilla extract

1teaspoon peppermint extract

3/4 cup crushed hard peppermint candies

In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 – 2 minutes on low speed. Stir in the heavy cream, vanilla and peppermint extract. Turn the machine ON, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 – 30 minutes. Add the crushed pepper- mint candies during the last 5 minutes of mixing.

Nutritional analysis per serving:

Calories 282 (58% from fat) • carbo. 28g • pro 2g

• fat 18g • sat. fat 11g • chol. 69mg • sod. 36mg • fib 0g

SORBETS & SHERBETS

FRESH LEMON SORBET

Preparation: 10 minutes + cooling time, 25 – 30 minutes chilling time; optional 2 hours to “ripen” in freezer.

Makes eight 1/2-cup servings.

2cups sugar

2cups water

1-1/2 cups freshly squeezed lemon juice

1tablespoon finely chopped lemon zest *

Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 – 5 minutes. Cool completely. This is called a simple syrup, and may be made ahead in larger quantities to have on hand for making fresh lemon sorbet. Keep refrigerated until ready to use.