WHITE CHOCOLATE ICE CREAM WITH

CHOCOLATE CHUNKS AND MACADAMIA NUTS

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

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

1-1/3 cups (330 ml) heavy cream

2/3 cup (160 ml) sugar

4 large eggs

8ounces (227 g) white chocolate, chopped

1tablespoon (15 ml) brandy or Kirschwasser

1teaspoon (5 ml) vanilla extract

1teaspoon (5 ml) almond extract

2ounces (57 g) bittersweet chocolate, chopped in 1/4 - 1/2-inch (0.6 cm - 1.2 cm) chunks

1/3 cup (80 ml) toasted macadamia nuts, chopped

Combine milk and cream in a heavy bottomed saucepan and bring to a simmer over medium low heat. In a medium bowl, beat the sugar and eggs until thick and light. Measure out one cup (250 ml) of the hot milk mixture. With the mixer on low speed, add the hot milk to the egg mixture in a steady stream. Stir the egg mixture into the saucepan. Cook over low heat, stirring constantly, until the mixture reaches 160°F (70°C) when checked with an instant read or candy thermometer. Add the chopped white chocolate, and stir until it is completely melted. Transfer to a bowl. Cover with plastic wrap placed directly on the surface of the custard and refrigerate until completely cooled (at least 8 hours).

Pour the chilled custard into mixing bowl of Cuisinart® Supreme™ Commercial Quality Ice Cream Maker. Place the mixing paddle in the 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.

Five minutes before mixing ends, (mixture will be thick and creamy with the appearance of a soft serve ice cream) add the chopped chocolate and nuts – continue to mix for 5 minutes. If desired, transfer the ice to an airtight container and place in freezer until firm. Remove from freezer 10 minutes before serving.

Nutritional information per serving:

Calories 402 (62% from fat) • carb. 32g • pro. 6g • fat 29g

• sat. fat 15g • chol. 141mg • sod. 78mg • calc. 137mg • fiber 1g

CHOCOLATE TRUFFLE ICE CREAM

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

1-1/3 cups (330 ml) whole milk

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

1 vanilla bean

3/4 cup (180 ml) sugar

3/4 cup (180 ml) unsweetened cocoa

4 large eggs

8ounces (227 g) bittersweet chocolate, chopped 1-1/2 teaspoons (7 ml) vanilla extract

In a medium saucepan with a heavy bottom, combine the whole milk and heavy cream over medium low heat. With a sharp knife, split the vanilla bean lengthwise; use the blunt edge of the knife to scrape out the “seeds” of the vanilla bean. Stir the seeds and bean pod into the milk/cream mixture. Simmer the milk/cream mixture over low heat for

30 minutes. After 30 minutes, remove the vanilla bean pod and discard, or rinse and reserve for another use.

Combine the sugar, cocoa, and eggs in a medium bowl; use a hand mixer on medium speed to beat the sugar, cocoa, and eggs until thickened like mayonnaise. Measure 1 cup (250 ml) of the hot milk/cream mixture. With the mixer on low speed, add the hot milk/cream in a slow, steady stream to the thickened egg mixture and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream; stir until chocolate is melted. Stir the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a chocolate pudding. Transfer the chocolate mixture to a bowl. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled (8 hours or overnight).

Pour the chilled custard into mixing bowl of Cuisinart® Supreme™ Commercial Quality Ice Cream Maker. Place the mixing paddle in the lid; place the lid on the 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 the ice cream to an airtight container and place in freezer until ready to serve. Remove from freezer

10 minutes before serving.

Variation: Add 1/2 cup (125 ml) of your favourite chopped toasted nuts or 1/2 cup (125 ml) of your favourite chopped dark chocolate.

Nutritional information per serving:

Calories 359 (60% from fat) • carb. 33g • pro. 7g • fat 26g

• sat. fat 15g • chol. 136mg • sod. 51mg • calc. 99mg • fiber 3g

GREEN TEA ICE CREAM

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

2cups (500 ml) whole milk 1-1/4 cups (300 ml) heavy cream

3tablespoons (45 ml) green tea powder (available in Asian markets)

5egg yolks

3/4 cup (180 ml) granulated sugar

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Cuisinart ICE-50BCC manual Chocolate Truffle ICE Cream, Green TEA 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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