Cuisinart ICE-21 Instrucciones Y Libro De Recetas página 10

1. In a medium saucepan set over medium-low heat,
whisk together the milk, cream, half of the sugar,
salt and the scraped vanilla bean (including the
pod). Bring the mixture just to a boil.
2. While the milk/cream mixture is heating, combine
the yolks and remaining sugar in a medium bowl.
Using a hand mixer on low speed or whisk, beat
until mixture is pale and thick.
3. Once the milk/cream mixture has come to a slight
boil, whisk about 1∕3 of the hot mixture into the yolk/
sugar mixture. Add another 1∕3 of the mixture, then
return the combined mixture to the saucepan. Using
a wooden spoon, stir the mixture constantly over
low heat until it thickens slightly and coats the back
of the spoon. This mixture must NOT boil or the
yolks will overcook – the process should only take a
few minutes.
4. Pour the mixture through a fine mesh strainer
(discard the vanilla pod) and bring to room
temperature. Stir in the vanilla extract. Cover and
refrigerate 1 to 2 hours, or overnight.
5. Turn on the Cuisinart
mixture into the frozen freezer bowl and let mix until
thickened, about 20 minutes. The ice cream will
have a soft, creamy texture. If a firmer consistency
is desired, transfer the ice cream to an airtight
container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before
serving.
Nutritional information per serving (based on ½ cup):
Calories 254 (62% from fat) • carb. 20g • pro. 3g
• fat 18g • sat. fat 11g • chol. 148mg • sod. 51mg
• calc. 85mg • fiber 0g
Fresh Mint with Chocolate Cookies
Always a winning combination, fresh mint and chocolate
take the forefront in this rich and creamy ice cream.
Makes about 6 cups (twelve ½-cup servings)
2 cups whole milk
2 cups heavy cream
1 cup granulated sugar, divided
pinch salt
1½ teaspoons pure vanilla extract
2 cups packed fresh mint leaves
5 large egg yolks
1 cup crushed chocolate sandwich cookies
(about 8 cookies)
1. In a medium saucepan set over medium-low heat,
whisk together the milk, cream, half of the
granulated sugar, salt, and vanilla. Bring the mixture
just to a boil. Remove from heat and add the mint
leaves; let steep for 20 to 30 minutes. If you desire a
milder mint flavor, remove and discard the mint
ice cream maker; pour the
®
leaves after steeping, but for a more intense ice
cream we recommend blending the milk/mint
mixture using an immersion blender. After steeping,
return the mixture just to a boil over medium-low
heat.
2. While the milk/cream mixture is reheating, combine
the yolks and remaining sugar in a medium bowl.
Using a hand mixer on low speed or a whisk, beat
until mixture is pale and thick.
3. Once the milk/cream mixture has come to a slight
boil, whisk about 1∕3 of the hot mixture into the yolk/
sugar mixture. Add another 1∕3 of the mixture, then
return the combined mixture to the saucepan. Using
a wooden spoon, stir the mixture constantly over
low heat until it thickens slightly and coats the back
of the spoon. This mixture must NOT boil or the
yolks will overcook – the process should only take a
few minutes.
4. Pour the mixture through a fine mesh strainer. Bring
the ice cream base to room temperature. Cover and
refrigerate 1 to 2 hours, or overnight.
5. Turn on the Cuisinart
mixture into the frozen freezer bowl and let mix until
thickened, about 20 minutes. When the ice cream is
almost fully churned, gradually add the crushed
cookies through the top of the ice cream maker; let
mix until fully combined.
6. The ice cream will have a soft, creamy texture. If a
firmer consistency is desired, transfer the ice cream
to an airtight container and place in freezer for
about 2 hours. Remove from freezer about 15
minutes before serving.
Nutritional information per serving (based on ½ cup):
Calories 293 (58% from fat) • carb. 27g • pro. 4g
• fat 20g • sat. fat 11g • chol. 148mg • sod. 98mg
• calc. 115mg • fiber 1g
Mexican Style Chocolate Ice Cream
This ice cream can be spicy for some, so adjust the
cayenne to your personal taste.
Makes about 5 cups (about ten ½-cup servings)
2 cups whole milk
1½ cups heavy cream
1½ teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1 to 2 pinches cayenne
pinch salt
⁄
cup granulated sugar, divided
2
3
5 large egg yolks
6 ounces bittersweet chocolate, roughly
chopped
10
ice cream maker; pour the
®