10
11
Nutritional information per serving [½ cup (125 ml)]:
Calories 267 (25% from fat) • carb. 23g • pro. 2g • fat 17g
• sat. fat 11g • chol. 62mg • sod. 36mg
• calc. 27mg • fiber 1g
Salted Caramel Ice Cream
This decadent combination will satisfy
your sweet and salty cravings.
Makes about 6 cups (1.5 L)
Ice Cream Base:
1¼
cups (300 ml) whole milk
1¼
cups (300 ml) heavy cream
1
⁄
3
cup (75 ml) granulated sugar, divided
Pinch kosher salt
1½
teaspoons (7.5 ml) pure vanilla extract
4
large egg yolks
Caramel Sauce:
½
cup (125 ml) granulated sugar
¼
teaspoon (1 ml) kosher salt
2 to 3 tablespoons (30 to 45 ml) water (enough to
cover sugar to make it seem like wet sand)
¼
cup (60 ml) heavy cream
2
tablespoons (30 ml) unsalted butter
Flaked sea salt, for garnish
1. In a medium saucepan set over medium-low
heat, whisk together the milk, cream, half of the
sugar, salt and vanilla extract. 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 take about 10 to 15
minutes, depending on the pot being used and
the stove.
4. Pour the mixture through a fine mesh strainer
and bring to room temperature. Cover and
refrigerate 1 to 2 hours, preferably overnight.
5. Once the ice cream base has sufficiently cooled,
prepare the caramel sauce. Put the sugar, salt
and water in a heavy bottomed, small saucepan
set over medium heat. Keep an eye on the
caramel and allow it to cook until amber in colour
(the colour of light maple syrup). Remove from
heat and stir in the heavy cream and butter (it will
froth a bit, so add it slowly). Whisk together and
then set aside until ready to use. Allow to cool to
room temperature.
6. Reserve 2 tablespoons (30 ml) of the caramel
sauce and add the rest to the ice cream base;
whisk well to combine.
7. Fit the Freezer Bowl to the base of the Cuisinart
®
Stand Mixer. Be sure that it is securely locked
into place. Insert the assembled ice cream
paddle, cover and lower head. Set to Speed 3.
While the unit is running, pour the mixture into
the frozen freezer bowl.
8. Mix until thickened, about 15 to 20 minutes. Add
the reserved 2 tablespoons (30 ml) of the
caramel sauce and allow it to churn until just
swirled in, no more than 30 seconds. 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. Garnish with a pinch
of the flaked sea salt.
Nutritional information per serving [½ cup (125 ml)]:
Calories 206 (65% from fat) • carb. 15g • pro. 2g • fat 14g
• sat. fat 9g • chol. 110mg • sod. 29mg • calc. 39mg
• fiber 0g
Coconut Ice Cream with
Chocolate Chunks (dairy free)
Rich and creamy with the perfect
amount of chocolate in every bite.
Makes about 6 cups (1.5 L)
2
cans [13.5 ounces (383 g) each]
coconut milk (do not use “lite”)
3/4
cup (175 ml) granulated sugar
Pinch kosher salt
1
teaspoon (5 ml) pure vanilla extract
4
ounces (113 g) semisweet chocolate
[about 3/4 cup (175 ml)], melted and kept
warm (can 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 extract until very smooth
with no clumps. Chill for at least 2 hours,
preferably overnight. Whisk mixture before
continuing.
2. Fit the Freezer Bowl to the base of the Cuisinart
®
Stand Mixer. Be sure that it is securely locked
into place. Insert the ice cream paddle, cover
and lower head. Set to Speed 3. While the unit is
running, pour the mixture into the frozen freezer
bowl.
3. Allow to churn until thick, about 15 to 20
minutes. Slowly drizzle in the melted chocolate;
allow it to churn to fully mix for an additional 1 or
2 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 (125 ml)]:
Calories 206 (60% from fat) • carb. 21g • pro. 1g
• fat 15g • sat. fat 13g • chol. 0mg • sod. 29mg
• calc. 3mg • fiber 1g
Hot Fudge Sauce
No sundae bar is complete without homemade hot fudge.
Makes about 1¾ cups (425 ml)
2
⁄
3
cup (150 ml) heavy cream
1
⁄
3
cup (75 ml) light corn syrup
1
⁄
3
cup (75 ml) packed light brown sugar
¼
cup (60 ml) cocoa powder, sifted
¼
teaspoon (1 ml) kosher salt
2
tablespoons (30 ml) unsalted butter
1
teaspoon (5 ml) pure vanilla extract
6
ounces (170 g) semisweet chocolate,
chopped
1. In a heavy-bottomed saucepan, combine all
ingredients except for semisweet chocolate. Set
over medium-low heat and bring to a slight boil.
Add chocolate and whisk to combine.
The sauce is best when served hot or warm. If
using at another time, cool to room temperature
and then store in the refrigerator; reheat before
serving. Hot Fudge Sauce will keep in the
refrigerator for up to 1 week.
Nutritional information per serving [2 tablespoons (30 ml)]:
Calories 183 (50% from fat) • carb. 23g • pro. 1g
• fat 11g • sat. fat 7g • chol. 23mg • sod. 57mg
• calc. 6mg • fiber 1g
Summary of Contents for IC-50C
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