Cuisinart ICE-30BCC manual Mango Gelato, Green TEA Gelato

Place the sugar and 11⁄2 cups (375 ml) of the half-and-half in a 2-1⁄2quart

(2.4 L) saucepan with a heavy bottom. Bring to a simmer over medium heat and stir to dissolve the sugar. Keep warm over low heat. Place the egg yolks in a medium bowl and whisk until thickened, about 2 minutes (may use a hand or stand mixer fitted with the whip on low speed). While whisking, slowly add 1⁄2 cup (125 ml) of the hot half-and-half/sugar mixture and whisk until blended. Stir the egg mixture back into the saucepan; increase heat to medium. Stir the mixture constantly with a wooden spoon, until the mixture is thickened like a custard sauce and registers 180°F (82°C) when checked with an instant-read thermometer. Stir in remaining half-and-half, powdered milk, heavy cream and whole milk. Strain the mixture through a fine mesh strainer; stir in reserved chilled blueberry purée, remaining tablespoon

(15 ml) of crème de cassis and vanilla. Cover and refrigerate at least 6 hours before continuing.

Turn the machine on; pour mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving:

Calories 215 (54% from fat) • carb. 22g • pro. 4g • fat 13g sat. fat 7g • chol. 129mg • sod. 37mg • calc. 96mg • fiber 2g

MANGO GELATO

Makes about fourteen 1⁄2-cup (125 ml) servings

11⁄2 pounds (680 g) 1-inch (2.5 cm) mango cubes (thawed, if frozen)

1⁄2cup (125 ml) mango nectar

2cups (500 ml) whole milk

1cup (250 ml) sugar

1⁄4cup (50 ml) fat-free powdered milk

8large egg yolks

1cup (250 ml) light cream

1teaspoon (5 ml) pure vanilla extract

Place mango cubes in a food processor fitted with the metal “s” blade

or in a blender [if using a blender, 2 cups (500 ml) at a time for best results]. Process until completely puréed and smooth – you will have about 21⁄2 cups (625 ml) mango purée. Stir in mango nectar and refrigerate while continuing with recipe.

Place the milk, sugar and powdered milk in a 31⁄2 quart (3.3 L) saucepan with a heavy bottom. Bring to a simmer over medium heat and stir to

dissolve the sugar. Keep warm over low heat. Place the egg yolks in a medium bowl and whisk until thickened, about 2 minutes (may use a hand or stand mixer fitted with the whip on low speed). While whisking, slowly add 1 cup (250 ml) of the hot milk/sugar mixture and whisk until blended. Stir the egg mixture back into the saucepan; increase heat to medium. Stir the mixture constantly with a wooden spoon, until the mixture is thickened like a custard sauce and registers 180°F (82°C) when checked with an instant-read thermometer. Strain the custard through a fine mesh strainer into a medium bowl. Stir in light cream, reserved mango purée and vanilla. Cover and refrigerate at least 6 hours before continuing.

Turn the machine on; pour mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving:

Calories 188 (35% from fat) • carb. 27g • pro. 4g • fat 8g

sat. fat 4g • chol. 138mg • sod. 41mg • calc. 104mg • fiber 1g

GREEN TEA GELATO

Makes about fourteen 1⁄2-cup (125 ml) servings

31⁄4 cups (800 ml) whole milk

8 green tea bags

1⁄4cup (50 ml) powdered fat-free milk

8 large egg yolks

1cup (250 ml) granulated sugar

1cup (250 ml) heavy cream

Place the milk in a medium saucepan and heat to a simmer. Pour half over the tea bags in a medium bowl and let steep for 30 minutes; strain, pressing all the liquid from the tea bags. Stir powdered milk into remaining milk and keep warm over low heat. Place egg yolks and sugar in a medium bowl. Using a hand mixer or whisk, beat until thick and pale yellow (the consistency of mayonnaise). While mixing, slowly add the hot milk and whisk until blended. Stir the egg mixture back into the saucepan and add the tea-infused milk; increase heat to medium. Stir the mixture constantly with a wooden spoon, until the mixture is thickened like a custard sauce and registers 180°F (82°C) when checked with an instant-read thermometer. Strain the custard through a fine mesh strainer into a medium bowl. Stir in cream, cover and refrigerate at least 6 hours before continuing.

Turn the machine on; pour mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight

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