Place chilled custard into mixing bowl of Cuisinart® Supreme™ Commercial Quality Ice Cream Maker. 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, cover, and place in freezer to “ripen” for 2 hours or longer before serving. Remove from freezer 10 minutes before serving.

Nutritional information per serving:

Calories 314 (72% from fat) • carb, 18g • pro. 4g • fat 26g

• sat. fat 15g • chol. 201mg • sod. 103mg • calc. 87mg • fiber 0g

Variations:

Fresh Peaches & Cream: Combine 2 cups (500 ml) chopped ripe peaches with 1/2 cup (125 ml) sugar and 3 tablespoons (45 ml) freshly squeezed lemon juice and let macerate for 2 hours. Drain and stir the accumulated juices into the chilled cream base. Chill the custard as directed, adding the reserved chopped peaches during the last 5 minutes of chilling.

Fresh Strawberries & Cream: Purée 1 pound (454 g) fresh or frozen thawed strawberries in a food processor or blender. Strain through a fine mesh sieve and discard seeds. You will have about 8-10 ounces

(227 - 283 g) strawberry purée. Prepare Vanilla Bean Ice Cream, reducing amount of milk by 1/2 cup (125 ml). Stir in strawberry purée. Mix/chill ice cream as directed. Five minutes before ice cream is ready, add 1/2 cup (125 ml) sliced or quarteredfresh strawberries.

CRÈME BRULÉE 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) light or dark brown sugar, packed

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 brown sugar in a medium bowl. Using a hand mixer, beat on highest speed until thick and pale tan, and mixture forms a ribbon when beaters are lifted, about 3 minutes. 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°C (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.

Place chilled custard into mixing bowl of Cuisinart® Supreme™ Commercial Quality Ice Cream Maker. Place mixing paddle in lid; place lid 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, cover, and place in freezer.

Remove from freezer 10 minutes before serving. Serve topped with Brulée Crunch.

Nutritional information per serving (Ice Cream only):

Calories 379 (61% from fat) • carb. 34g • pro. 4g • fat 26g

• sat. fat 15g • chol. 202mg • sod. 108mg • calc. 101mg • fiber 0g

BRULÉE CRUNCH

1teaspoon (5 ml) unsalted butter, melted

3/4 cup (180 ml) granulated sugar

1/2 teaspoon (2 ml) water

Use a baking sheet with sides, and line it with a sheet of aluminum foil. Brush foil to coat with melted butter; reserve. Place sugar in heavy weight 10-inch (25 cm) nonstick skillet.

Cook sugar over medium-high heat, shaking occasionally, until the sugar begins to melt – do not leave unattended. While sugar is melting, cook and stir with a wooden spoon for about 3 to 4 minutes, until sugar is melted and coppery in colour. Remove from heat. Carefully stir in 1/2 teaspoon (2 ml) water – mixture will bubble up slightly. Pour immediately onto prepared sheet, spreading the sugar as thinly as possible – do not touch with fingers; melted sugar will burn skin. Let cool for 30 minutes. When cool, break into shards. Store in a tightly sealed container. Sprinkle over Crème Brulée Ice Cream just before serving.

Nutritional information (Brulée Crunch only):

Calories 61 (5% from fat) • carb. 15g • pro. 0g • fat 0g

• sat. fat 0g • chol. 1mg • sod. 0mg • calc. 0mg • fiber 0g

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Cuisinart ICE-50BCC manual Crème Brulée ICE Cream, Brulée Crunch
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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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