Cuisinart ICE-40A manual Decadent Chocolate Ice Cream, White Chocolate Ice Cream

mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in colour, about 1½ to 2 minutes.

Remove the vanilla bean pod from the milk/cream mixture. Pour out 1 cup 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 and stir to combine. Cook, stirring constantly, over medium low heat until mixture is thick enough to coat the back of a spoon. Stir in vanilla extract. Transfer to a bowl, cover with a sheet of plastic wrap placed directly on the custard, and chill completely.

Turn the machine on, pour the chilled custard into the freezer bowl, and let mix until thickened, about 25 to 30 minutes. If desired, transfer the

frozen yoghurt to an airtight container and place in freezer until it has reached desired firmness.

Nutritional information per serving:

Calories 234 (67% from fat) • carb. 15g • pro. 4g • fat 18g sat. fat 10g • chol. 163mg • sod. 50mg • calc. 81mg • fibre 0g

Variations

Use any of the variations listed for basic vanilla ice cream or basic choc- olate ice cream, pages 4 and 5.

Fresh Peaches & Cream: Combine ²∕³ cup chopped ripe peaches with

3 tablespoons sugar and 1 tablespoon freshly squeezed lemon juice and let macerate for 2 hours. Drain and stir the accumulated juices into the chilled cream base. Chill the custard as directed, adding the reserved chopped peaches during the last 5 minutes of chilling.

Fresh Strawberries & Cream: Combine ²∕³ cup thinly sliced, hulled fresh strawberries with 2 tablespoons sugar and 1 tablespoon freshly squeezed lemon juice and let macerate for 2 hours. Drain and stir the accumulated juices into the chilled cream base. Chill the custard as directed, adding the reserved sliced strawberries during the last 5 minutes of chilling.

²∕³	cup sugar
²∕³	cup Dutch process cocoa
2	large eggs

1large egg yolk

1teaspoon vanilla

180grams bittersweet chocolate, chopped

In a medium 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. After 30 minutes, remove the vanilla bean pod and discard or rinse and reserve for another use.

Combine the sugar, cocoa, eggs, and egg yolk in a medium bowl; use a hand mixer on medium speed to beat until the mixture has thickened like mayonnaise. Measure out 1 cup of the hot milk/cream mixture. With the mixer on low speed, add the hot milk/cream in a slow, steady stream and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream, then stir the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture thick- ens and begins to resemble a chocolate pudding. Transfer the chocolate mixture to a bowl. 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. If desired, transfer the

frozen yoghurt to an airtight container and place in freezer until it has reached desired firmness.

Nutritional information per serving:

Calories 359 (60% from fat) • carb. 33g • pro. 7g • fat 26g sat. fat 15g • chol. 136mg • sod. 51mg • calc. 99mg • fibre 3g

Decadent Chocolate Ice Cream

A chocoholic’s delight, decadent chocolate ice cream is like eating a fro- zen truffle.

Preparation: about 30 minutes + cooling time, 25 to 30 minutes, plus additional time, for firmer consistency.

Makes eight servings

1¼ cups whole milk

1¼ cups heavy cream

1 vanilla bean

White Chocolate Ice Cream

Delicious with raspberry sauce.

Preparation: about 5 to 10 minutes; 20 to 25 minutes chilling time, plus additional time, for firmer consistency.

Makes eight servings

1cup whole milk

1cup heavy cream

½ cup sugar

1large egg

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