7
Nutritional information per serving (based on ½ cup):
Calories 296 (62% fro m fat) • carb. 23g • pro. 3g • fat 20 g • sat. fat 13g
• chol. 193mg • sod. 57mg • ca lc. 73mg • fiber 0g
FRESH MINT WITH CHOCOLATE COOKIES
Always a winning combination, fresh mint and chocola te take the
forefront in this rich and creamy ice cream.
Makes about 6 cups (twelve ½-cup servings)
2 cups whole milk
2 cups heavy cream
1 cup granulated sugar, divided
pinch sea or kosher salt
1½ teaspoons pure vanilla extract
2 cups packed fresh mint l eaves
5 large egg yolks
1 cup crushed chocol ate sandwich cooki es
(about 8 cookies)
1. In a medium saucepan set over medium-low heat, whisk
together the milk, cream, half of the granulated suga r, salt and
vanilla. Bring the mixture just to a boil. Remove from heat an d
add the mint leaves; let steep for 20 to 30 minutes. If you desire
a milder mint flavor, remove and discard the mint leaves after
steeping, but for a more intense ice cream we recomme nd
blending the milk/mint mixture using an imme rsion blender.
After steeping, return the mixture just to a boil over me dium-low
heat.
2. While the milk/cream mixture is reheating, combine the yolks
and remaining sugar in a medium bowl. Using a hand mixer on
low speed or a whisk, beat until mixture is pale an d thick.
3. Once the milk/cream mixture has come to a slight boil, whisk
about ¹∕³ of the hot mixture into the yolk/sugar mixtu re. Add
another ¹∕³ of the mixture, then return the co mbined mixture to
the saucepan. Using a wooden spoon, stir the mixtu re
constantly over low heat until it thickens slightly and coat s the
back of the spoon. This mixture must NOT boil or the yolks will
overcook – the process should only take a few minutes.
4. Pour the mixture through a fine mesh strainer and bring to room
temperature. Cover and refrigerate at least 2 hour s, or
overnight. Whisk mixture again before pouring into th e ice
cream make r.
5. 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. When the ice cream is almost full y
churned, gradually add the crushed cook ies through the mix-in
opening; let mix until fully combined.
6. The ice cream will have a soft, creamy texture. Serve or store in
airtight container in freezer.
Nutritional information per serving (based on ½ cup):
Calories 293 (58% from fat) • carb. 27g • pro. 4g • fat 20g • sa t. fat 11g
• chol. 148mg • sod. 98mg • calc. 115mg • fiber 1g
MEXICAN STYLE CHOCOL ATE ICE CREAM
This ice cream can be spicy for some, so adjust the c ayenne to
your personal taste.
Makes about 5 cups (about ten ½-cup serving s)
2 cups whole milk
1½ cups heavy cream
1½ teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1 to 2 pinches cayenne
pinch sea or kosher salt
²∕³ cup granulated sugar, divided
5 large egg yolks
6 ounces bittersweet chocolate, roughly chopped
1. In a medium saucepan set over medium-low heat, whisk
together the milk, cream, vanilla, spices, salt a nd half of the
sugar. Bring the mixture just to a boil.
2. While the milk/cream mixture is heating, combine the yolks and
remaining sugar in a medium bowl. Using a hand mixer on low
speed or a whisk, beat until mixture is pale an d thick.