Cuisinart ICE-20 manual Quick Vanilla ICE Cream, Strawberry ICE Cream, Rich Chocolate ICE Cream

QUICK VANILLA ICE CREAM

This simple recipe is easy to make and children enjov helpinn! 112 use egg substitute to reduce the ;isk of u&g uncooked egps.

Makes: Ten X-cup senings

2/3 cup sugar

112cup egg substitute

2 cups heavy cream

1-W cups whole milk

1tablespoon vanilla extract

Place sugar and egg substitute in a large mixing bowl and beat on medium speed with an electric hand miser until light and fluf$, about 2 - 3 minutes. Add cream, milk and vanilla. Mix on medium speed until combined, about 1 - 2 minutes. Pour into freezer bowl, turn the machine ON and let mix until mixture thickens, about 20 - 2 5 minutes. If desired, transfer ice cream to an airtight container and place in freezer until firm. about 2 hours.

Variations:

STRAWBERRY ICE CREAM

,4 creamy delicious treat. Frozen strawberries ma! be subs&ted when fresh are not available.

.\lakes: Ten I/~-CUP servings

l-1/2 cups strawherrics, washed and hulled* l-112 cups hea\? cream

l-1/2 cups whole milk

7egg yolks

i/2 cup sqar

2tablespoons ~milta extract

Finely chop strawberries in a food processor; reserve. (This u-ill yield 1 cup of chopped saaa-berries.)

Combine cream and milk in a medium saucepan over medium heat and cook until mixture almost boils, about 5 - 8 minutes. Reduce heat to low.

Jleanwhile beat volh, supar and vanilla extract in a small howl until iiyht ! ellov and smooth, about

I - 2 minutes. Add 4 tablespoons hot cream/milk mixture and stir until combined. Graduallr add e:p yolk mixture to uarm cream mixture. stir&s continuously to prevent the eggs from curdling. Cook over low heat until slightly thickened and mixture ccxats the back of a spoon, about 3 - 4 min- utes. Cool completely**. I\hen cool xid resen-cd strawberries and stir until well comhincd. Pour into freezer boM I, turn the machine OS and let mix until mixture thickens. about 20 - 25 minutes. If desired, transfer ice cream to an airtight contain- er and place in freezer until tit-m, about 2 hours.

*For frozen strawberries: L-se I -l/2cups frozen whole strawberries (no supx added). PartialI! defrost. Chop in a food processor when they are soft enoqh to be pierced with a sharp knife. (This will yield 1 cup of chopped strawhcrries.)

**Place mixture in a covered cnntaincr and store in the refrigerator overnight. Or chill o\-er an ice bath for 30 minutes if vou wish to make ice cream ripht a\\ av.

RICH CHOCOLATE ICE CREAM

Cream!; delicious and smooth, a fiavorite of choc-o-holics es-en-where!

JIakes: Eipht l/l-cup sen-inss

Sounces semi-sweet chocolate, finely chopped

2 cups heal?- creBm

2 cups whole milk

-Jegp y o l k s iI1 cup supar

1tablespoon pure vanilla extract

Break chocolate pieces into Ill-inch pieces and finely chop in a food processor.

Combine cream, milk and chocolate in a medium saucepan over medium heat and cook until mixture almost boils and chocolate is melted, about 5 - 8 minutes. Reduce heat to IOU:

Jleanwhile beat yolks, sqar and vanilla extract in a small bowl until iight yellow and smooth, about 1 - 2 minutes. Add 4 tablespoons of n-arm cream/choco- late mixture and stir until combined. Gradualh- add egg yolk mixture to warm cream/chocolate n&we, stirring continuously tn prevent the egs from cui- dlinp. Cook owr low heat until slightly thickened and mixture cwats the hack of a spoon. about 3 - 4 minutes. Cool completely*. Stir sentl!- and pour into freezer bowl. Turn the machine OS and let mix until mixture thickens, about 25 - 30 minutes. If desired, transfer ice cream to an airtight contain- er and place in freezer until firm. about 2 hours.

*Place mi\nlre in a covered container and store in the refri~erxor ovxni~ht. Or chill over -an ice bath for

30 minutes if you wish to make ice crellm right away

I&7-iation:

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