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

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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