Cuisinart ICE-40BKC manual Chocolate ICE Cream, Fresh Strawberry ICE Cream

Remove from the heat; strain (the butter will have a pecan flavour and may be reserved for another use). Allow the pecans to cool completely. Add the toasted buttered pecans during the last 5 minutes of mixing.

Cookies & Cream: Add 1/4 – 1/3 cup (50-75 ml) coarsely chopped cookies (chocolate chips, Oreos®, Mint Oreos®, chocolate covered graham crackers, etc.) during the last 5 minutes of mixing.

Candy & Cream: Roughly chop enough of your favourite candy bar (Heath®, Reese’s Peanut Butter Cups®, KitKat®, etc.) to make 1/4 - 1/3 cup (50-75 ml) of chopped candy or measure 1/3 cup (75 ml) of your favourite M&M® candies; refrigerate until ready to use. Add the chopped candy during the last 5 minutes of mixing.

CHOCOLATE ICE CREAM

Choose your favourite brand of dark chocolate to make this yummy.

Preparation: about 1 hour (active time about 5 - 10 minutes), plus 20 - 25 minutes chilling time, optional 2 hours to “ripen”.

Makes eight 1/2-cup (125 ml) servings.

3/4 cup (175 ml) whole milk

1/3 cup (75 ml) granulated sugar

4-6 ounces (113-170 g) bittersweet or semi-sweet chocolate, broken into 1/2-inch (1.25 cm) pieces

1-1/2 cups (375 ml) heavy cream, well chilled

1 teaspoon (5 ml) pure vanilla extract

Heat the whole milk until it is just bubbling around the edges (this may be done on the stovetop or in a microwave). In a blender, or food processor fitted with the metal blade, pulse to process the sugar with the chocolate until the chocolate is very finely chopped. Add the hot milk; process until well blended and smooth. Transfer to a medium bowl and let the chocolate mixture cool completely. Stir in the heavy cream and vanilla to taste. Chill for 30 minutes or longer.

Turn the machine ON, pour mixture into freezer bowl and let mix until thickened, about 20 to 25 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 firm, about 2 hours to “ripen”.

Nutritional information per serving:

Calories 309 (69% from fat) • carb. 23g • pro. 3g • fat 25g sat. fat 15g • chol. 64mg • sod. 29mg • calc. 63mg • fiber 1g

VARIATIONS:

Chocolate Almond: Add 1/3 teaspoon (1.4 ml) pure almond extract along with the vanilla. Add 1/4 – 1/3 cup (50-75 ml) chopped toasted almonds or chopped chocolate-coated almonds during the last 5 to 10 minutes of freezing.

Chocolate Cookie: Add 1/4 – 1/3 cup (50-75 ml) chopped cookies (chocolate chip or chocolate sandwich, chocolate mint, chocolate covered graham crackers, etc.) during the last 5 minutes of freezing. Transfer to a container and freeze for 2 hours before serving.

Chocolate Fudge Brownie: Add 1/4 – 1/3 cup (50-75 ml) chopped day old brownies during the last 5 minutes of freezing. Transfer to a container and freeze for 2 hours before serving.

Chocolate Marshmallow Swirl: When removing the ice cream to a container for freezing, layer it with dollops of your favourite chocolate sauce and scoops of marshmallow crème (Fluff). Freeze at least 2 hours before serving.

FRESH STRAWBERRY ICE CREAM

Fresh strawberry ice cream is particularly good when made with farm fresh summer berries.

Preparation: 5 – 10 minutes, plus 2 hours for the strawberries to macerate, 20 – 25 minutes chilling time. Optional 2 hours to “ripen”.

Makes eight servings.

4ounces (113 g) fresh ripe strawberries, stemmed and sliced

1tablespoon (15 ml) freshly squeezed lemon juice

2/3 cup (150 ml) sugar, divided

3/4 cup (175 ml) whole milk

1-1/2 cups (375 ml) heavy cream

3/4 teaspoon (3 ml) pure vanilla extract

In a small bowl, combine the strawberries with the lemon juice and 3 tablespoons (45 ml) of the sugar, stir gently, and allow the strawberries to macerate in the juices for 2 hours.

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, any accumulated juices from the strawberries and vanilla. Turn the machine ON, pour mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add the sliced strawberries during the last 5 minutes of freezing. The ice cream will have a soft creamy texture. If desired, transfer the ice cream to an airtight container and place in freezer until firm, about 2 hours to “ripen”.

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