10
SIMPLE ICE CREAMS
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 4½ cups
1
cup whole milk
¾
cup granulated sugar
Pinch salt
2
cups heavy cream
1
tablespoon 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 extract. Cover and
refrigerate 1 to 2 hours, or overnight.
2. Turn on the Tasty
™
by Cuisinart
®
Ice Cream
Maker; pour the mixture into the frozen freezer
bowl and let mix until thickened, about 20 to
25 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 (½ cup):
Calories 246 (73% from fat) • carb. 14g • pro. 2g
• fat 20g • sat. fat 13g • chol. 76mg • sod. 50mg
• calc. 68mg • fiber 0g
Simple Chocolate Ice Cream
For a real treat, serve this with our
Chocolate Sauce on page 18.
Makes about 4½ cups
¾
cup cocoa powder, sifted
½
cup granulated sugar
¼
cup packed dark brown sugar
Pinch salt
¾
cup whole milk
2
cups heavy cream
1
teaspoon pure vanilla extract
1. In a medium bowl, whisk together the cocoa,
sugars and salt. Add the milk and, using a
hand mixer on low speed or a whisk, beat to
combine until the cocoa, sugars and salt are
dissolved. Stir in the heavy cream and vanilla
extract. Cover and refrigerate 1 to 2 hours,
or overnight.
2. Turn the Tasty
™
by Cuisinart
®
Ice Cream
Maker on; pour the mixture into the frozen
freezer bowl and let mix until thickened, about
20 to 25 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 (½ cup):
Calories 287 (64% from fat) • carb. 23g • pro. 3g
• fat 21g • sat. fat 13g • chol. 75mg • sod. 46mg
• calc. 60mg • fiber 1g
Butter Pecan Ice Cream
The butter used to toast the pecans can be saved
and used over pancakes or waffles.
Makes about 5 cups (ten ½-cup servings)
4
tablespoons unsalted butter
1
cup roughly chopped pecans
1
teaspoon salt, plus 1 pinch, divided
1
cup whole milk
¾
cup granulated sugar
2
cups heavy cream
1
tablespoon pure vanilla extract
1. Melt the butter in a medium skillet. Add the
pecans and 1 teaspoon of salt. Cook over
medium-low heat until pecans are toasted
and golden, stirring frequently, about 6 to 8
minutes. Remove from the heat, strain and
reserve the pecans, allowing them to chill. The
butter can be used for another use – delicious
over pancakes or waffles.
2. In a medium bowl, use a hand mixer on low
speed or a whisk to combine the milk, sugar
and pinch of salt until the sugar is dissolved.
Stir in the heavy cream and vanilla extract.
Cover and refrigerate 1 to 2 hours, or
overnight.
3. Turn the Tasty
™
by Cuisinart
®
Ice Cream
Maker on; pour the mixture into the frozen
freezer bowl and let mix until thickened, about
20 to 25 minutes. When the mixture is
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