Cuisinart ICE-45C Specifications download pdf (Page 9)

9

SIMPLE CHOCOLATE

ICE CREAM

Makes about ten ½-cup (125 ml) servings

²⁄

³

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³

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cup (150 ml) unsweetened cocoa

powder (Dutch process preferred)

½ cup (125 ml) granulated sugar

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cup (75 ml) firmly packed

brown sugar

1 cup (250 ml) whole milk

2 cups (500 ml) heavy cream

1 teaspoon (5 ml) pure vanilla extract

Place the cocoa and sugars in a medium

bowl; stir with a whisk to combine and

remove any lumps. Add the whole milk and

use a hand mixer (about 1 to 2 minutes on

low speed) or whisk to combine the milk

with the cocoa powder and sugars until they

are dissolved. Stir in the heavy cream and

vanilla. If not freezing immediately, cover

and refrigerate until ready to use.

Turn on ice cream maker and pour in

ingredients. Allow to mix and freeze until

desired serving consistency is reached.

Begin checking consistency after 12 to 15

minutes of freezing. If ice cream is not thick

enough, pour back into the freezer bowl

and continue mixing/freezing until desired

consistency is reached, checking every

few minutes.

Serve in cups or cones, adding mix-ins while

dispensing ice cream.

Nutritional information per serving:

Calories 255 (62% from fat) • carb. 23g • pro. 3g

• fat 18g • sat. fat 12g • chol. 69mg • sod. 33mg

• calc. 75mg • fiber 3g

STRAWBERRY

ICE CREAM

Makes about ten ½-cup (125 ml) servings

8 ounces (240 g) very red, ripe

strawberries – fresh summer

berries or frozen berries, thawed

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cup (150 ml) granulated sugar

¼ teaspoon (1 ml) pure vanilla extract

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cup (150 ml) whole milk

1¹⁄

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1¹⁄

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1¹⁄

cups (325 ml) heavy cream

Place strawberries, granulated sugar, vanilla,

and whole milk in a blender jar or food

processor fitted with the metal “s” blade,

and blend on high speed until completely

smooth and homogenous, about 40 to 50

seconds. Pour into a bowl and stir in heavy

cream. If not making ice cream immediately,

cover and refrigerate until ready to use.

Turn on ice cream maker and pour in

ingredients. Allow to mix and freeze until

desired serving consistency is reached.

Begin checking consistency after 12 to 15

minutes of freezing. If ice cream is not thick

enough, pour back into the freezer bowl

and continue mixing/freezing until desired

consistency is reached, checking every

few minutes.

Serve in cups or cones, adding mix-ins while

dispensing ice cream.

Nutritional information per serving:

Calories 178 (60% from fat) • carb. 17g • pro. 1g

• fat 12g • sat. fat 8g • chol. 46mg • sod. 20mg

• calc. 43mg • fiber 1g

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