9
Custard-Style Ice Creams
Vanilla Bean Ice Cream
For the true vanilla lover. Be sure to use fresh
vanilla beans to capture the intense flavour.
Makes about 6 cups ([1.5 L] twelve ½-cup [125 ml] servings)
2
cups (500ml) whole milk
2
cups (500 ml) heavy cream
1
cup (250 ml) granulated sugar, divided
pinch
salt
1
whole vanilla bean, halved and seeds scraped
5
large egg yolks
1½
teaspoons (7 ml) pure vanilla extract
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
®
ice cream maker; pour the
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 [125 ml]):
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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 ([1.5 L] twelve ½-cup [125 ml] servings)
2
cups (500 ml) whole milk
2
cups (500 ml) heavy cream
1
cup (250 ml) granulated sugar, divided
pinch
salt
1½
teaspoons (7 ml) pure vanilla extract
2
cups (500 ml) packed fresh mint leaves
5
large egg yolks
1
cup (250 ml) 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 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
®
ice cream maker; pour the
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 [125 ml]):
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Summary of Contents for ICE-21C
Page 5: ...Recipe Booklet ...
