on low speed until smooth and sugar is dissolved, about 2 minutes. Stir in heavy cream and vanilla.

Pour mixture 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. Five minutes before freezing/mixing ends, add chopped candy and nuts through opening in lid.

Serve immediately or transfer the ice cream to a resealable container and place in freezer for 2 hours or longer to “ripen.” Remove from freezer 10 minutes before serving.

Nutritional information per serving:

Calories 431 (67% from fat) • carb. 25g • pro. 10g • fat 33g

• sat. fat 15g • chol. 59mg • sod. 164mg • calc. 73mg • fiber 1g

CHEESECAKE ICE CREAM

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

12ounces (340 g) lowfat cream cheese cut in 1-inch (2.5 cm)

pieces, at room temperature

1can [14 ounces (397 ml)] fat free sweetened condensed milk

2cups (500 ml) fat free half-&-half

2teaspoons (10 ml) pure vanilla extract

1teaspoon (5 ml) pure lemon extract

1/2 teaspoon (2 ml) pure almond extract

Place cream cheese and sweetened condensed milk in a medium bowl. Blend using a hand mixer on medium speed until smooth and creamy with no visible lumps. With the mixer on low speed, stir in half-&-half, vanilla, lemon and almond extracts. Stir until smooth. (For best results, refrigerate for 2 hours or longer.)

Pour mixture into mixing bowl of Cuisinart® Supreme™ Commercial Quality Ice Cream Maker. Place mixing paddle in lid; place lid/mixing 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.

Serve immediately, or transfer to a resealable container and freeze until ready to use. Remove from freezer 10 minutes before serving. Serve plain or top with a fruit sauce such as a cherry or blueberry sauce.

Nutritional information per serving:

Calories 228 (33% from fat) • carb. 29g • pro. 8g • fat 8g

• sat. fat 5g • chol. 19mg • sod. 317mg • calc. 189mg • fiber 0g

Variations:

Cherry Cheesecake Ice Cream: Strain 1 can [21 ounce (595 ml)] Cherry Pie filling, reserving the sauce and cherries separately. Prepare Cheesecake Ice Cream, reducing the half-&-half to 1-1/2 cups (375 ml). Stir the reserved sauce into the ice cream mixture and mix/chill as directed. Five minutes before the ice cream is ready, add 1/2 cup

(125 ml) of the cherries through the opening in the lid. When ice cream is mixed, transfer to a resealable container, layering the remaining cherries in dollops as the ice cream is placed in the container. Stir gently to swirl in and distribute. Freeze for 2 hours or longer before serving. Remove from freezer 10 minutes before serving.

GOURMET FLAVOURS:

VANILLA BEAN ICE CREAM

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

2-1/2 cups (625 ml) heavy cream

1-1/4 cups (300 ml) whole milk

1vanilla bean, split lengthwise

6large egg yolks

3/4 cup (180 ml) granulated sugar

1/4 teaspoon (1 ml) salt

1tablespoon (15 ml) pure vanilla extract

Place cream, milk and vanilla bean in a heavy 3-3/4 quart (3.6 L) saucepan. Bring to a simmer over medium low heat. Reduce heat to low and simmer for 15 minutes.

Place egg yolks and sugar in a medium bowl. Using a hand mixer, beat on highest speed until thick and pale, and mixture forms a ribbon when beaters are lifted, about 3 minutes – mixture will resemble mayonnaise. With the mixer on low speed, slowly add 1 cup (250 ml) of the hot cream/milk mixture to the egg yolk/sugar mixture. Stir the egg/cream mixture back into the simmering cream/milk. Cook over medium low heat, stirring constantly, just until the mixture reaches 160°F (70°C) on a candy or instant read thermometer – do not boil. Strain the custard through a sieve into a medium bowl. Using the back of a knife, scrape out the seeds of the vanilla bean; stir seeds into the custard. Stir in salt and vanilla extract. Place a sheet of plastic wrap directly on the custard. Place in the refrigerator until completely chilled, at least 8 hours. Custard can be prepared a day ahead.

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Cuisinart ICE-50BCC manual Gourmet Flavours, Cheesecake ICE Cream, Vanilla Bean ICE Cream
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ICE-50BCC specifications

The Cuisinart ICE-50BCC is an advanced ice cream maker that stands out in the crowded marketplace for its blend of innovative technology, robust design, and user-friendly features. This appliance allows home chefs to create delicious, homemade ice cream, sorbet, and frozen yogurt with ease.

One of the defining attributes of the ICE-50BCC is its self-freezing mechanism. Unlike traditional ice cream makers that require pre-freezing of bowls, this unit features a built-in compressor, which eliminates the need for prior preparation and ensures that users can produce batch after batch of frozen treats without waiting. This technology enhances convenience, allowing for spontaneous dessert-making sessions.

The capacity of the ICE-50BCC is another highlight. With an impressive 1.5-quart bowl, it provides ample space to create generous portions, making it ideal for family gatherings or parties. The bowl is also constructed from durable materials, ensuring it withstands frequent use while maintaining clean, sleek lines that fit into any kitchen aesthetic.

Ease of use is a fundamental characteristic of the Cuisinart ICE-50BCC. The control panel is intuitively designed, featuring simple buttons and a large LCD screen that allows users to monitor the ice cream-making process effortlessly. This thoughtful design includes a timer, ensuring perfect consistency without any guesswork.

The ICE-50BCC also showcases a variety of versatility in its recipes. With just a few ingredients, users can create an array of icy delights, adjusting flavors, mix-ins, and textures to suit their preferences. The appliance is not limited to traditional ice cream; users can experiment with vegan options, dairy-free alternatives, and even frozen cocktails, making it a fantastic addition for those with diverse dietary needs.

Another important feature is its durable and efficient motor, which handles the heavy-duty mixing required to achieve the perfect creaminess in ice cream and sorbet. It operates quietly, enabling a serene kitchen experience while crafting delightful desserts.

In summary, the Cuisinart ICE-50BCC combines innovative self-freezing technology, substantial capacity, and easy operation, making it an ideal choice for anyone wanting to delve into homemade frozen treats. Its robust construction and versatile capabilities ensure that it will be a staple in kitchens for years to come, appealing to both novice cooks and seasoned chefs alike.
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