Cuisinart Gelateria ICE-70 Serie Manual De Instrucciones & Libro De Recetas página 8

Simple Vanilla Ice Cream
This ice cream can easily be dressed up by adding your favorite chopped candies
or sprinkles at the end of churning.
Makes about 7 cups (fourteen ½-cup servings)
1½ cups whole milk
1 cup plus 2 tablespoons granulated sugar
Pinch kosher salt
3 cups heavy cream
1½ tablespoons pure vanilla extract
1. In a medium bowl, use a hand mixer on low speed or whisk to
combine the milk, sugar and salt until the sugar is dissolved. Stir in
the heavy cream and vanilla. Cover and refrigerate at least 2 hours,
or overnight.
2. 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):
Simple Chocolate Ice Cream
For a real treat, serve this with our Hot Fudge Sauce on page 26.
Makes about 7 cups (fourteen ½-cup servings)
⁄
2 cup cocoa powder, sifted
3
½ cup granulated sugar
1 ⁄
cup packed brown sugar
3
Pinch kosher salt
1½ cups whole milk
3½ cups heavy cream
2 teaspoons pure vanilla extract
1. Put the cocoa, sugars and salt in a medium bowl; whisk to combine,
breaking up any larger pieces with your fingers. Add the milk and,
using a hand mixer on low speed or a whisk, beat to combine until the
dry ingredients are dissolved. Stir in the heavy cream and vanilla.
Cover and refrigerate at least 2 hours, or overnight.
2. 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):
Peanut Butter Cup Ice Cream
One of the easiest ice creams to make, the rich peanut butter flavor in this
ice cream will have your friends and family in awe.
Makes about 6 cups (twelve ½-cup servings)
1 cup good quality peanut butter
⁄
2 cup granulated sugar
3
1 cup whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
1 cup chopped chocolate peanut butter cup candies
(about 15 miniature peanut butter cups)
1. In a medium mixing bowl, use a hand mixer on low speed to combine
the peanut butter and sugar until smooth. Add the milk and mix on low
speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the
heavy cream and vanilla. Cover and refrigerate at least 2 hours, or
overnight.
2. 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, gradually add the chopped candy
into the churning ice cream. Allow to mix thoroughly. The ice cream
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