Cuisinart ICE-30BCC manual Peanut Butter CUP ICE Cream, Coffee Butter Almond ICE Cream

Place the cocoa and sugars in a medium bowl; stir to combine. Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.

Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 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 286 (66% from fat) • carb. 23g • pro. 3g • fat 22g sat. fat 14g • chol. 79mg • sod. 37mg • calc. 81mg • fiber 2g

PEANUT BUTTER CUP ICE CREAM

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

11⁄8 cups (275 ml) good quality peanut butter (not natural)

3⁄4cup (180 ml) granulated sugar

11⁄4 cups (300 ml) whole milk

2 cups (500 ml) heavy cream

11⁄2 teaspoons (7 ml) pure vanilla extract

1 cup (250 ml) chopped chocolate peanut butter cup candies

In a medium mixing bowl, use a hand mixer or whisk to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed 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 25 to 35 minutes. Five minutes before mixing is completed, add the chopped candy through the top 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.

Nutritional information per serving:

Calories 261 (69% from fat) • carb. 15g • pro. 6g • fat 21g sat. fat 9g • chol. 43mg • sod. 110mg • calc. 49mg • fiber 1g

COFFEE BUTTER ALMOND ICE CREAM

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

4 tablespoons (60 ml) unsalted butter

1cup (250 ml) slivered almonds, roughly chopped

1teaspoon (5 ml) kosher salt

11⁄2 cups (375 ml) whole milk, chilled

11⁄8 cups (275 ml) granulated sugar

3-5 tablespoons (45-75 ml) instant espresso powder (to taste)

3 cups (750 ml) heavy cream

2teaspoons (10 ml) almond extract

1teaspoon (5 ml) pure vanilla extract

Melt the butter in a 10-inch (25 cm) skillet. Add the slivered almonds and kosher salt. Cook over medium-low heat until almonds are toasted and golden, stirring frequently, about 4 to 5 minutes. Remove from the heat, strain (the butter will have an almond flavour; can be reserved for another use). Chill the nuts.

In a medium mixing bowl, use a hand mixer on low speed to combine the milk, granulated sugar and espresso powder until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and extracts. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add the chopped nuts to the mixture during the last 5 minutes of freezing. 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 287 (70% from fat) • carb. 19g • pro. 3g • fat 23g sat. fat 12g • chol. 71mg • sod. 131mg • calc. 78mg • fiber 0g

For Coffee Ice Cream, omit the toasted buttered almonds, if desired; add 1 tablespoon (15 ml) Kahlua® or other coffee liqueur to the mixture.

Kahlua® is a registered trademark owned by the Kahlua Company.

PUMPKIN PIE ICE CREAM

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

11⁄2 cups (375 ml) whole milk

1cup (250 ml) packed light or dark brown sugar

2tablespoons (30 ml) molasses or dark corn syrup

13⁄4 cups (430 ml) pumpkin purée (solid pack pumpkin)

11⁄2 teaspoons (7 ml) cinnamon

1teaspoon (5 ml) ginger

1⁄4teaspoon (1 ml) freshly ground nutmeg

21⁄2 cups (625 ml) heavy cream

1teaspoon (5 ml) pure vanilla extract

1cup (250 ml) crumbled ginger snaps, vanilla butter cookies, or graham crackers

In a medium mixing bowl, use a hand mixer on low speed to combine

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