Cuisinart ICE-100

3. Place the chopped chocolate in a separate mixing bowl;

reserve.

4. 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 the low heat until it thickens slightly and coa ts

the back of the spoon. This mixture must NOT boil or the yolks

will overcook – the process should only take a few minutes.

5. Pour the mixture through a fine mesh strainer into the bowl of

the reserved chocolate; whisk to combine and then b ring to

room temperature. Cover and refrigerate at least 2 h ours, or

overnight. Whisk mixture again before pouring into th e ice

cream make r.

6. 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. The ice cream will have a soft, crea my

texture. Serve or store in airtight containe r in freezer.

Nutritional information per serving (based on ½ cup):

Calories 320 (64% from fat) • carb. 26g • pro. 5g • fat 24g • sat. fat 14g

• chol. 161mg • sod. 157mg • calc. 97mg • fi ber 1g

GRAND MARNIER ICE CREAM

A luxurious treat intended for the adult crowd.

Makes about 5 cups (about ten ½-cup serving s)

2 cups whole milk

2 cups heavy cream

zest of one medium-large orange

1 cup granulated sugar, divided

pinch sea or kosher salt

5 large egg yolks

1 teaspoon pure vanilla extract

3 tablespoons Grand Marnier (orange l iqueur)

1. In a medium saucepan set over medium-low heat, stir together

the milk and heavy cream. Bring the mixture just to a b oil. Turn

heat off and add the orange zest; let mixture ste ep for 30 to 60

minutes. After steeping, add half of the sugar and s alt and

gradually return the mixture just to a boil over medium -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