Cuisinart ICE-30BCC manual Basic ICE Creams, Simple Vanilla ICE Cream, Fresh Strawberry ICE Cream

serving so that it will become soft enough to slice but will still hold its shape. Serve plain, or with additional toppings such as fresh fruit, fruit syrup, chocolate or caramel sauce, nuts, cherries, etc. Top with freshly whipped cream.

Ice Cream Sodas

Ice cream sodas are made with a flavouring syrup, soda, and a scoop of your favourite ice cream, frozen yogurt or sorbet. Place 2 tablespoons (30 ml) syrup in the bottom of a large glass. Add chilled soda or seltzer to within 2 inches (5 cm) of the rim of the glass. Top with 1 large scoop of very firm ice cream, frozen yogurt or sorbet – trying to get the scoop to straddle the rim of the glass but also be partly submerged in the soda. If the ice cream is too deep into the soda it will cause it to overflow, and if it doesn’t touch, it is not an ice cream soda. The ice cream soda can be topped off with a squirt of whipped cream. The possibilities are endless. You can do a traditional soda such as a Black-and-White (chocolate syrup, seltzer, vanilla ice cream) or use ginger ale with a scoop of fruit-flavoured sorbet – or a more exotic combination.

Medleys or Parfaits

Choose flavours and colours that complement each other, and layer in parfaits or arrange on plates using small scoops. For instance, a bowl of small scoops of Red Raspberry Gelato, Blueberry Cassis Gelato, Mango Gelato, and Green Tea Gelato will make a dramatic presentation. Or try a medley of jewel-toned sorbets, such as Pink Grapefruit, Blueberry, and Sweet Dark Cherry.

BASIC ICE CREAMS

SIMPLE VANILLA ICE CREAM

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

11⁄2 cups (375 ml) whole milk

11⁄8 cups (275 ml) granulated sugar

3 cups (750 ml) heavy cream

11⁄2 tablespoons (22 ml) pure vanilla extract

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream 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 255 (68% from fat) • carb. 19g • pro. 2g • fat 20g sat. fat 12g • chol. 73mg • sod. 32mg • calc. 64mg • fiber 0g

FRESH STRAWBERRY ICE CREAM

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

3cups (750 ml) fresh ripe strawberries, stemmed and sliced

4tablespoons (60 ml) freshly squeezed lemon juice

11⁄2 cup (375 ml) sugar, divided

11⁄4 cups (300 ml) whole milk

23⁄4 cups (680 ml) heavy cream

11⁄2 teaspoons (7 ml) pure vanilla extract

In a small bowl, combine the strawberries with the lemon juice and 1⁄2 cup (125 ml) of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about

1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Note: This ice cream will have a “natural” appearance of very pale pink.

If a deeper pink is desired, add red food colouring sparingly by drops until desired colour is achieved.

Nutritional information per serving:

Calories 275 (58% from fat) • carb. 28g • pro. 2g • fat 18g sat. fat 11g • chol. 67mg • sod. 29mg • calc. 64mg • fiber 1g

For Fresh Peach Ice Cream, substitute 3 cups (750 ml) sliced fresh peaches for the strawberries.

SIMPLE CHOCOLATE ICE CREAM

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

1cup (250 ml) unsweetened cocoa powder (Dutch process preferred)

2⁄3cup (150 ml) granulated sugar

1⁄2cup (125 ml) firmly packed brown sugar

11⁄2 cups (375 ml) whole milk

31⁄4 cups (800 ml) heavy cream

1 tablespoon (15 ml) pure vanilla extract

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