Cuisinart ICE-50BCC manual Quick & Easy, Vanilla Ice Cream, Chocolate Ice Cream

QUICK & EASY

VANILLA ICE CREAM

Makes ten 1/2-cup (125 ml) servings

1cup (250 ml) whole milk, well chilled

3/4 cup (180 ml) granulated sugar

2cups (500 ml) heavy cream, well chilled

1 – 2 teaspoons (5-10 ml) pure vanilla extract, to taste

In a medium bowl, use a Cuisinart® Hand Mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about

1 – 2 minutes on low speed. Stir in the heavy cream and vanilla to taste. Cover, refrigerate, and chill if time allows.

Pour into mixing bowl of Cuisinart® Supreme™ Commercial Quality Ice Cream Maker. Place mixing paddle in lid; place lid and motor arm on unit. Set timer for 35-45 minutes for “soft” ice cream or 45-60 minutes for “hard” ice cream and let mix until thickened. If desired, transfer the ice cream to an airtight container and place in freezer until firm, about 2 hours, to “ripen.” Remove from freezer 10 minutes before serving.

Nutritional analysis per serving:

Calories 242 (67% from fat) • carb. 19g • pro. 2g • fat 18g

• sat. fat 11g • chol. 69mg • sod. 35mg • calc. 80mg • fiber 0g

Variations:

Mint Chip: Omit the vanilla and replace with 1 to 1-1/2 teaspoons (5-7 ml) pure peppermint extract (to taste). Chop your favourite 4-ounce (113 g) bittersweet or semi-sweet chocolate bar into tiny, uneven pieces. Add the chopped chocolate during the last 5 minutes of mixing.

Butter Pecan (Almond): Melt 1 stick unsalted butter in a Cuisinart®

10-inch (25 cm) skillet. Add 1 cup (250 ml) roughly chopped pecans (almonds) and 1 teaspoon (5 ml) kosher salt. Cook over medium-low heat, stirring frequently, until the pecans are lightly browned. Remove from the heat; strain (the butter will have a pecan flavor 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.

Pistachio: Add 1/2 teaspoon (2 ml) almond extract to the base mixture. Add 1 cup (250 ml) roughly chopped shelled pistachios (salted or unsalted) during the last 5 minutes of mixing.

Cookies & Cream or Candy & Cream: Add 3/4 cup (180 ml) coarsely chopped cookies (chocolate chip, *Oreo®, Mint Oreo®, chocolate covered graham crackers, etc.) or candy bar during the last 5 minutes of mixing.

*Oreo is a registered trademark owned by the Nabisco Brands Company.

CHOCOLATE ICE CREAM

Makes ten 1/2-cup (125 ml) servings

1 cup (250 ml) whole milk

1/2 cup (125 ml) granulated sugar

8ounces (227 g) bittersweet or semi-sweet chocolate (your favourite), broken into 1/2-inch (1 cm) pieces

2cups (500 ml) heavy cream, well chilled

1teaspoon (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 Cuisinart® 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. Cover, refrigerate, and chill for 2 hours or longer.

Stir chocolate mixture and pour into mixing bowl of Cuisinart® Supreme™ Commercial Quality Ice Cream Maker. Place mixing paddle in lid; place lid and motor arm on unit. Set timer for 35-45 minutes for “soft” ice cream or 45-60 minutes for “hard” ice cream and let mix until thickened. If desired, transfer the ice cream to a resealable container and place in freezer until firm, about 2 hours, to “ripen.” Remove from freezer

10 minutes before serving.

Nutritional analysis per serving:

Calories 370 (60% from fat) • carb. 34g • pro. 3g • fat 25g

• sat. fat 11g • chol. 65mg • sod. 31mg • calc. 80mg • fiber 0g

Variations:

Chocolate Almond: Add 1/2 teaspoon (2 ml) pure almond extract along with the vanilla. Add 1/2 – 3/4 cup (125 ml - 180 ml) chopped toasted almonds or chopped chocolate-coated almonds during the last 5 – 10 minutes of freezing.

Chocolate Cookie: Add 1/2 - 1 cup (125 ml - 250 ml) chopped cookies (chocolate chip or chocolate sandwich, chocolate mint, chocolate cov- ered 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 1/2 - 1 cup (125 ml - 250 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.

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