Cuisinart ICE-40A manual Coffee Ice Cream, Variation, Pistachio Ice Cream, Lightly salted

1 large egg yolk

180grams white chocolate, chopped

1tablespoon white crême de cacao

1teaspoon vanilla extract

Combine milk and cream in a heavy bottomed saucepan and bring to a simmer over medium low heat. In a medium bowl, beat the sugar, egg, and egg yolk until thick and light. Measure out one cup of the hot milk mixture. With the mixer on low speed, add the hot milk to the egg mixture in a steady stream. Stir the egg mixture into the saucepan. Cook over low heat, stirring constantly, until the mixture reaches 70°C when checked with an instant read or candy thermometer. Add the chopped white chocolate, and stir until it is completely melted. Transfer to a bowl. Cover with plastic wrap placed directly on the surface of the custard and refrigerate until completely cooled.

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 315 (59% from fat) • carb. 28g • pro. 4g • fat 21g

sat. fat 12g • chol. 106mg • sod. 57mg • calc. 121mg • fibre 0g

Coffee Ice Cream

For a richer coffee flavour, use instant espresso.

Preparation: 5 minutes, plus 20 to 25 minutes chilling time, plus addi- tional time, for firmer consistency.

Makes eight servings.

¾cup whole milk, well chilled

²∕³	cup granulated sugar
4 – 6	teaspoons instant espresso or coffee, to taste
1½	cups heavy cream, well chilled
1	teaspoon pure vanilla extract

In a medium bowl, use a hand mixer or a whisk to combine the milk, granulated sugar, and espresso powder until the sugar and espresso are dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cream and vanilla. Turn the machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 30 minutes. The ice cream will have a soft, creamy texture. If desired, transfer the ice cream to an airtight

container and place in freezer until it has reached desired firmness.

Nutritional information per serving:

Calories 235 (65% from fat) • carb. 19g • pro. 2g • fat 17g sat. fat 11g • chol. 64mg • sod. 27mg • calc. 58mg • fibre 0g

Variation

Mocha Chip Ice Cream: Use 1 tablespoon each instant espresso pow- der and Dutch process cocoa instead of just espresso powder. Chop 90 grams of your favourite bittersweet or semisweet chocolate bar into tiny uneven pieces. Add the chopped chocolate during the last 5 minutes of mixing.

Pistachio Ice Cream

Chopped pistachios and a touch of almond extract add rich flavour to this delicious ice cream.

Preparation: 5 minutes, plus 20 to 25 minutes chilling time, plus addi- tional time, for firmer consistency.

Makes eight servings

¾cup whole milk, well chilled

²∕³	cup granulated sugar
1½	cups heavy cream, well chilled

½teaspoon pure vanilla extract

¼ teaspoon pure almond extract

²∕³	cup shelled pistachios, roughly chopped (may use plain or
	lightly salted)

In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cream, vanilla, and almond extract. Turn the machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 30 minutes. During the last 5 minutes of freezing, add the pistachios. The ice cream will have a soft, creamy texture. If desired,

transfer the ice cream to an airtight container and place in freezer until it has reached desired firmness.

Nutritional information per serving:

Calories 297 (67% from fat) • carb. 21g • pro. 3g • fat 23g sat. fat 12g • chol. 64mg • sod. 111mg • calc. 62mg • fibre 1g

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