Cuisinart ICE-40BKC manual Holiday Recipes, Eggnog ICE Cream, Pumpkin Spice ICE Cream

Note: This ice cream will have a “natural” appearance of very pale pink. If a deeper pink is desired, sparingly add red food colouring by drops until desired colour is achieved.

Nutritional information per serving:

Calories 238 (64% from fat) • carb. 20 g • pro. 2g • fat 17g sat. fat 11g • chol. 64mg • sod.28mg • calc. 58mg • fiber 0g

HOLIDAY RECIPES

EGGNOG ICE CREAM

Freshly grated nutmeg gives this festive holiday treat extra special flavour.

Preparation: 5 – 10 minutes, 20 – 25 minutes chilling time. Optional 2 hours to “ripen” in freezer.

Makes about eight servings.

1/3	cup (75 ml) pasteurized egg product, such as EggBeaters®
1/2	cup (125 ml) sugar
3/4	cup (175 ml) whole milk
1-1/2	cups (375 ml) heavy cream
3/4	teaspoon (3 ml) rum extract
3/4	teaspoon (3 ml) brandy extract
1	teaspoon (5 ml) pure vanilla extract
1/8	teaspoon (0.5 ml) freshly grated nutmeg

Combine the pasteurized egg product and sugar in a medium bowl and beat on medium speed with a hand mixer until thickened and pale yellow in appearance, about 1-1/2 to 2 minutes. Use low speed to stir in the whole milk, heavy cream, rum extract, brandy extract, and vanilla extract. Stir in the nutmeg to taste.

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 223 (69% from fat) • carb. 15g • pro. 3g • fat 18g sat. fat 11g • chol. 70mg • sod. 41mg • calc. 60mg • fiber 0g

PUMPKIN SPICE ICE CREAM

A delicious change from the traditional holiday pumpkin pie. Serve in goblets with a dash of cognac, some caramel sauce and toasted pine nuts for a special treat.

Preparation: 25 – 30 minutes, plus time to chill the custard; 20 – 25 minutes chilling. Optional 2 hours to “ripen” in freezer.

Makes eight servings.

1cup (250 ml) whole milk

1cup (250 ml) heavy cream

1/2 vanilla bean

1/2 cup (125 ml) light brown sugar, packed

2large eggs

1 large egg yolk

2/3 cup (150 ml) pumpkin purée (may use canned solid pack pumpkin)

1/2 teaspoon (2 ml) ground cinnamon

1/4 teaspoon (1 ml) ground ginger

1/4 teaspoon (1 ml) ground allspice Pinch freshly grated nutmeg

In a 2-3/4 quart (2.6 L) saucepan, combine the whole milk and the cream over low heat. Split the vanilla bean with a sharp knife and scrape the seeds out using the blunt edge of the knife. Stir the seeds and bean pod into the milk mixture. Raise the heat until the mixture just begins to bubble around the edges, lower the heat and allow the vanilla to “steep” in the cream for about 15 to 20 minutes. Remove the vanilla bean and discard or rinse and reserve for another use.

While the milk mixture steeps, combine the brown sugar with the eggs and yolks in a medium bowl. Use a hand mixer on medium speed to beat until thickened, smooth, and pale tan in colour, 1 to 2 minutes. With the mixer on low speed, add 1 cup (250 ml) of the hot milk mixture in a slow, steady stream, and mix until combined, about 30 seconds. Stir the egg mixture into the warm milk mixture, stirring continuously. Cook over low heat until slightly thickened and the mixture coats the back of a wooden spoon, 3 to 5 minutes. Remove from heat and press through a fine mesh strainer. Stir in the pumpkin purée and spices. Cool completely. *

When completely chilled, turn machine ON. Pour the custard into the freezer bowl, and let mix until mixture thickens, 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”.

*Transfer to a bowl and cover with plastic wrap directly on the custard to prevent a skin from forming. Refrigerate until chilled completely, or chill over an ice bath for 1 hour. The custard can be made up to 2 days ahead; keep refrigerated.

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