Cuisinart ICE-100C Operations Instructions download pdf (Page 6)

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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 5 cups (1.25 L) [ten 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 sea or kosher 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

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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 



of the hot mixture into the yolk/sugar

mixture. Add another 



of the mixture, then return the

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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. Cover and refrigerate at least 2 hours, or overnight.

Whisk mixture together again before pouring into the ice

cream maker.

5. Pour the mixture into the mixing bowl of the Cuisinart

Ice

Cream and Gelato Maker fitted with the ice cream paddle.

Turn unit on, set Timer and press Start. Let mix until

thickened, about 40 minutes. The ice cream will have a

soft, creamy texture. If a firmer consistency is desired,

transfer 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 sea or kosher 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 flavour, 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

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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 



of the hot mixture into the yolk/sugar

mixture. Add another 



of the mixture, then return the

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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 and bring to

room temperature. Cover and refrigerate at least 2 hours, or

overnight. Whisk mixture again before pouring into the ice

cream maker.

5. Pour the mixture into the mixing bowl of the Cuisinart

Ice

Cream and Gelato Maker fitted with the ice cream paddle.

Turn unit on, set Timer and press Start. Let mix until

thickened, about 40 minutes. When the ice cream is almost

fully churned, gradually add the crushed cookies through

the mix-in opening; let mix until fully combined.

6. The ice cream will have a soft, creamy texture. If a firmer

consistency is desired, transfer 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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ALTERNATIVE ICE CREAMS

DAIRY-FREE VANILLA ICE CREAM

The soy milk powder helps the texture of the ice cream. If you are

intolerant to soy then search for a substitute at your local

health-food store.

Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]

3 cups (750 ml) dairy-free milk (soy, hemp, almond, rice)

2 tablespoons (30 ml) soy milk powder

¾ cup (175 ml) granulated sugar

pinch sea or kosher salt

1 to 2 teaspoons (5 to 10 ml) pure vanilla extract

1. In a medium bowl, use a hand mixer on low speed or whisk

to combine all of the ingredients. Cover, refrigerate, at least

2 hours, or overnight. Whisk mixture again before pouring

into the ice cream maker.

2. Pour the mixture into the mixing bowl of the Cuisinart

Ice

Cream and Gelato Maker fitted with the ice cream paddle.

Turn unit on, set Timer and press Start. Let mix until

thickened, about 40 minutes. The ice cream will have a soft

texture. If a firmer consistency is desired, transfer 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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Cuisinart ICE-100C Operations Instructions Page 6

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