Sorbets & Sherbets, Peppermint Stick ICE Cream

Nutritional information per serving:

Calories 207 (60% from fat) • carb. 18g • pro 4g • fat. 14g sat. fat 8g • chol. 125mg • sod. 48mg • calc. 84mg • fiber 1g

PEPPERMINT STICK ICE CREAM

Serve peppermint stick ice cream alone, or top with your favorite hot fudge or chocolate sauce.

Preparation: 5 – 10 minutes, 20 – 25 minutes chilling time. Optional 2 hours to “ripen” in freezer.

Makes eight servings.

3/4 cup whole milk, well chilled

2/3 cup granulated sugar

1-1/2 cups heavy cream, well chilled

3/8 teaspoon pure vanilla extract

3/4 teaspoon peppermint extract

1/2 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 to 2 minutes on low speed. Stir in the heavy cream, vanilla and peppermint extract.

Turn the machine ON; pour mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add the crushed peppermint candies during the last 5 minutes of mixing. The ice cream will have a soft creamy texture. If desired, transfer the ice cream to an airtight container and place in freezer until firm, about 2 hours to “ripen”.

Nutritional information per serving:

Calories 274 (56% from fat) • carb. 29g • pro. 2g • fat 17g sat. fat 11g • chol. 64mg • sod. 32mg • calc. 58mg • fib 0g

SORBETS & SHERBETS

FRESH LEMON SORBET

Bits of fresh citrus zest add a burst of flavor to this refreshing sorbet.

Preparation: 10 minutes + cooling time; 20 – 25 minutes chilling time. Optional 2 hours to “ripen” in freezer.

Makes eight servings.

1-3/4 cups sugar

1-3/4 cups water

1-1/4 cups freshly squeezed lemon juice

2 teaspoons 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 to 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.

When cool, add the lemon juice and zest; stir to combine. Turn the machine ON. Pour the lemon mixture into the freezer bowl, and mix until the mixture thickens, about 20 to 25 minutes. The sorbet will have a “soft serve” texture. If desired, transfer the sorbet to an airtight container and place in freezer until firm, about 2 hours to “ripen”.

*When zesting a lemon or lime, use a vegetable peeler to remove the colored part of the citrus rind.

Nutritional information per serving:

Calories 178 (0% from fat) • carb. 47g • pro. 0g • fat 0g sat. fat 0g • chol. 0mg • sod. 2mg • calc. 4mg • fiber 0g

VARIATIONS:

Fresh Lime Sorbet: Substitute 1-1/4 cups freshly squeezed lime juice for the lemon juice and 2 teaspoons finely chopped lime zest for the lemon zest.

Fresh Lemon-Lime Sorbet: Use half lemon juice and half lime juice and 1 teaspoon each of finely chopped lemon and lime zest.

Fresh Pink Grapefruit Sorbet: Substitute 1-1/4 cups freshly squeezed pink grapefruit juice for the lemon juice, and 1 tablespoon finely chopped grapefruit zest for the lemon zest. Add 3 tablespoons Orgeat Syrup to the mixture (Orgeat Syrup is used for cocktails such as a MaiTai or Scorpion, and can be found with the drink mixers in most grocery stores).

FRESH MANGO SORBET

A nice light ending to any meal.

Preparation: 10 – 15 minutes; 20 – 25 minutes chilling time. Optional 2 hours to “ripen” in freezer.

Makes eight servings.

28ounces mango cubes

1/3 cup sugar

2tablespoons corn syrup

3tablespoons fresh lemon or lime juice

ICE-40 specifications

The Cuisinart ICE-40 is a versatile and innovative ice cream maker designed to cater to the needs of home chefs and ice cream enthusiasts alike. With its sleek design and user-friendly features, it makes the process of creating delicious frozen desserts easier than ever.

One of the standout features of the Cuisinart ICE-40 is its capacity to produce up to 1.5 quarts of ice cream or sorbet in about 20 minutes. This is ideal for family gatherings, parties, or simply satisfying a sweet tooth on a hot day. The machine is equipped with a heavy-duty motor that ensures consistent churning and smooth texture, allowing users to experiment with various flavors and ingredients.

The ICE-40 utilizes a fully automatic mixing and freezing system, eliminating the need for manual intervention. Its clear lid enables users to monitor the freezing process, providing a window into the transformation from liquid to frozen delight. The machine also features a built-in countdown timer, ensuring that desserts are perfectly churned without the risk of over-freezing.

In terms of technology, the Cuisinart ICE-40 is designed with an efficient cooling system that allows for quick freezing while retaining the flavors and integrity of the ingredients. The removable mixing bowl and paddle make cleanup simple and hassle-free, allowing users to focus on what matters most: enjoying their homemade creations.

The machine's versatility is further enhanced by its ability to produce a variety of frozen treats beyond traditional ice cream. Users can whip up gelato, frozen yogurt, and sorbet, expanding the options for those seeking healthier or dairy-free alternatives. The possibilities for customizing flavors and ingredients are virtually endless, empowering users to create their own unique recipes.

Additionally, the Cuisinart ICE-40 is compact and easy to store, making it a perfect addition to any kitchen, regardless of size. Its user-friendly design includes a simple on/off switch and minimal parts, making it accessible even for those who are new to ice cream making.

In summary, the Cuisinart ICE-40 stands out for its combination of efficiency, capacity, and versatility. With advanced features that cater to the needs of various dietary preferences, it opens the door to a world of culinary creativity, allowing users to indulge in their favorite frozen desserts right at home. Whether you are a seasoned ice cream maker or a novice, the ICE-40 promises a delightful experience for all.