Cuisinart Gelateria ICE-70 Serie Manual De Instrucciones & Libro De Recetas página 15

1. Using a blender or in a bowl with an immersion blender on low speed,
mix all ingredients together until very smooth with no clumps.
2. Cover and refrigerate 2 hours, or overnight. Whisk mixture before
pouring into the ice cream maker.
3. Press Ice Cream and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. 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):
Cherry-Chocolate Ice Cream
Chocolate-covered cherries in ice cream form. This dairy-free dessert is
sure to please all.
Makes about 6 cups (twelve ½-cup servings)
2 cans (13.5 ounces each) coconut milk (do not use "lite")
¾ cup granulated sugar
½ teaspoon kosher salt
1 teaspoon pure vanilla extract
1 cup frozen cherries, thawed
4 ounces semisweet chocolate (about ¾ cup), melted and
kept warm (or use dairy-free or carob chips)
1. Using a blender or in a bowl with an immersion blender on low speed,
mix the coconut milk, sugar, salt and vanilla until very smooth with no
clumps. Add the thawed cherries and pulse to combine (they can be
fully puréed, or left in pieces, depending on personal preference).
2. Chill for at least 2 hours, or overnight. Whisk mixture before pouring
into the ice cream maker.
3. Press Ice Cream and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. When the
ice cream is almost fully churned, drizzle in the melted chocolate. 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):
Basic Vanilla Gelato
Drizzle in melted chocolate for a decadent stracciatela gelato.
Makes about 5 cups (ten ½-cup servings)
1 cup heavy cream
3 cups whole milk, divided
1 cup granulated sugar
2 tablespoons cornstarch
Pinch kosher salt
½ teaspoon pure vanilla extract
1 tablespoon liquid pectin
1. In a medium saucepan, combine cream and 2 cups of the milk. Set
over medium/medium-low heat and bring to a simmer.
2. While cream/milk mixture is heating, put the remaining milk, sugar,
cornstarch, salt and vanilla into a small-medium mixing bowl. Whisk to
combine.
3. Once cream/milk mixture comes to a simmer, add the milk/sugar
mixture and stir until fully combined. While still set over medium/
medium-low heat, continuously stir until mixture comes to a strong
simmer and thickens slightly, so it just coats the back of a spoon (this
will take no more than 20 minutes, depending on the stove being
used).
4. Remove pan from heat, stir in pectin, strain and cool to room
temperature. Cover and refrigerate at least 2 hours, or overnight.
Whisk mixture together again before pouring into the ice cream maker.
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