Cuisinart ICE-30BCC manual Deep Dark Chocolate ICE Cream, Creamy Butter Pecan ICE Cream

Remove the vanilla bean pod from the milk/cream mixture and discard. Measure out 1 cup (250 ml) of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream. When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixture and stir to combine. Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl, stir in vanilla, cover with a sheet of plastic wrap placed directly on the custard, and chill completely.

Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 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 257 (64% from fat) • carb. 19g • pro. 4g • fat 19g sat. fat 11g • chol. 166mg • sod. 50mg • calc. 86mg • fiber 0g

thickens and begins to resemble a chocolate pudding. Transfer the chocolate mixture to a bowl and stir in vanilla. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled.

Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 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 369 (60% from fat) • carb. 34g • pro. 7g • fat 27g

sat. fat 16g • chol. 119mg • sod. 46mg • calc. 100mg • fiber 3g

For Dark Mocha Chip Ice Cream: Add 2 to 3 tablespoons (30-45 ml) espresso powder along with the cocoa. Chop 6 ounces (168 g) bittersweet or semisweet chocolate bar into tiny uneven pieces. Add the chopped chocolate during the last 5 minutes of mixing.

DEEP DARK CHOCOLATE ICE CREAM

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

21⁄4 cups (550 ml) whole milk

21⁄4 cups (550 ml) heavy cream

1 vanilla bean

11⁄8 cups (275 ml) granulated sugar

11⁄8 cups (275 ml) Dutch process cocoa

2 large eggs

2 large egg yolks

2 teaspoons (10 ml) pure vanilla extract

12 ounces (336 g) bittersweet chocolate, chopped

In a large saucepan, combine the whole milk and heavy cream over medium-low heat. With a sharp knife, split the vanilla bean lengthwise; use the blunt edge of the knife to scrape out the “seeds” of the vanilla bean. Stir the seeds and bean pod into the milk/cream mixture. Simmer the milk/cream mixture over low heat for 30 minutes. Remove the vanilla bean pod and discard it or rinse and reserve for another use.

Combine the sugar, cocoa, eggs, and egg yolks in a medium bowl; using a hand mixer on medium speed, beat until thickened like mayonnaise. Measure out 1 cup (250 ml) of the hot milk/cream mixture. With the mixer on low speed, add the cup of hot milk/cream to the cocoa mixture in a slow, steady stream and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream. Stir the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture

CREAMY BUTTER PECAN ICE CREAM

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

4tablespoons (60 ml) unsalted butter

1cup (250 ml) pecan halves and pieces

1teaspoon (5 ml) kosher salt

21⁄4 cups (550 ml) whole milk

21⁄4 cups (550 ml) heavy cream

1whole vanilla bean [about 6 inches (153 cm) in length]

4large eggs

2large egg yolks

11⁄8 cups (275 ml) sugar

2teaspoons (10 ml) pure vanilla extract

Melt the butter in a 10-inch (25 cm) skillet. Add the pecans and kosher salt. Cook over medium-low heat until pecans are toasted and golden, stirring frequently, about 4 to 6 minutes. Remove from the heat, strain (the butter will have a pecan flavor and can be strained and reserved for another use). Chill the nuts.

Combine the milk and cream in a Cuisinart® medium saucepan. Use a sharp knife to split the vanilla bean in half lengthwise. Use the blunt

edge to scrape out the “seeds.” Stir the seeds and bean pod into the milk/cream mixture. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.

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