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

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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