4
BUTTER PECAN ICE CREAM
The butter used to toast the pecans can be saved
and used over pancakes or waffles.
Makes about 5 cups (ten ½-cup servings)
4 tablespoons unsalted butter
1 cup pecans (halves , pieces or whole)
1 teaspoon sea or koshe r salt
1 cup whole milk
¾ cup granulated sugar
pinch sea or kosher salt
2 cups heavy cream
1 tablespoon pure v anilla extract
1. Melt the butter in a medium skillet. Add the pecans and 1
teaspoon of salt. Cook over medium-low heat until pe cans are
toasted and golden, stirring frequently, about 6 to 8 minutes.
Remove from the heat, strain and reserve the pec ans, allowing
them to chill. The butter can be used for another use – d elicious
over pancakes or waffles.
2. In a medium bowl, use a hand mixer on low speed or whisk to
combine the milk, sugar and pinch of salt until the sug ar is
dissolved. Stir in the heavy cream and vanilla. Cover a nd
refrigerate at least 2 hours, or overnight. Whis k mixture together
again before pouring into the ice cream maker.
3. Pour the mixture into the mixing bowl of the Cuisinart® Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until thic kened,
about 40 to 50 minutes. Five minutes before mixing is
completed, add the reserved pecans thro ugh the mix-in
opening and let mix in completely. The ice cream will have a
soft, creamy texture. Serve or store in air tight container in
freez er.
Nutritional information per serving (based on ½ cup):
Calories 349 (75% from fat) • carb. 19g • p ro. 3g • fat 30g • sat. fat 15g
• chol. 81mg • sod. 45mg • c alc. 68mg • fibe r 1g
S’MORES ICE CREAM
All of the flavors of a s’more in one bite of ice cream.
Makes about 6 cups (twelve ½-cup servings)
½ cup cocoa powder, sifted
¹∕³ cup granulated sugar
¼ cup packed dark or light brown sugar
pinch sea or kosher salt
²∕³ cup whole milk
1½ cups heavy cream
1 teaspoon pure vanilla extract
¾ cup marshmallow cream (e.g. Fluff®)*
2 full graham cracker sheets, crushed
2 ounces milk chocolate (¹∕³ cup chips), melted and
reserved at room temperature**
1. In a medium bowl, whisk together the cocoa, sugars and salt.
Add the milk and, using a hand mixer on low speed or a whisk,
beat to combine until the cocoa and sugars are dis solved. Stir
in the heavy cream and vanilla. Cover and refriger ate at least 2
hours, or overnight.
2. Pour the mixture into the mixing bowl of the Cuisinart® Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until thic kened,
about 40 to 50 minutes. Five minutes before mixing is
completed, gradually add the marshmallow cream**, one
spoonful at a time*. Once mixed, add the crushed graham
crackers and melted chocolate, one at a time, through th e mix-
in opening and let mix in completely. The ice cream will have a
soft, creamy texture. Serve or store in air tight container in
freez er.
Tip: If marshmallow cream is too stiff, warm slightly in microwave
before adding to freezer bowl.
**Do not allow chocolate to cool or it will be d ifficult to ad d to ice cream.
*Oil the spoon prior t o scooping out the f luff. This will h elp it release mor e
easily when adding t o the ice cream.
Nutritional information per serving (based on ½ cup):
Calories 257 (47% from fat) • carb. 32g • pro. 2g • fat 14g • sat. fat 8g