ICE-70 User Manual

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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 a whisk, beat until mixture is pale and thick.

3. Place the chopped chocolate in a separate mixing bowl; reserve.

4. Once the milk/cream mixture has come to a slight boil, whisk about

⁄3

of the hot mixture into the yolk/sugar mixture. Add another

⁄3

of the

mixture and return the combined mixture to the saucepan. Using a

wooden spoon, stir the mixture constantly over the 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.

5. Pour the hot mixture through a fine mesh strainer into the bowl of the

reserved chocolate; let stand for about 1 minute then whisk to

combine, making sure the chocolate is melted and custard is smooth.

Let the base come to room temperature. Then cover and refrigerate at

least 2 hours, or overnight.

6. Press Ice Cream and then Start/Stop. Pour the mixture through the

spout and then cover with the cap. Let mix until thickened. 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):

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Pistachio Ice Cream

An old standby takes center stage in the Cuisinart

Gelateria™ Frozen Yogurt, Ice

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just scoop into your favorite cone.

Makes about 7 cups (about fourteen ½-cup servings)

2 cups whole milk

2 cups heavy cream

1 cup granulated sugar, divided

Pinch kosher salt

5 large egg yolks

1½ cups shelled, roasted, unsalted pistachios

¾ teaspoon almond extract

1. In a medium saucepan set over medium-low heat, combine the milk,

cream,

⁄3

cup of the sugar, and salt. Whisk to combine and bring the

mixture just to a boil.

2. While the milk/cream mixture is heating, combine the yolks and

⁄3

cup

of the sugar in a medium bowl. Using a hand mixer on low speed or a

whisk, beat until mixture is pale and thick.

3. In the bowl of a food processor fitted with the chopping blade,

combine the pistachios with the remaining sugar. Pulse to roughly

chop the nuts and set aside.

4. Once the milk/cream mixture has just come to a boil, whisk about

⁄3

of the hot mixture into the yolk/sugar mixture. Add another

⁄3

of the

mixture and 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.

5. Pour the mixture through a fine mesh strainer into a medium bowl. Stir

in the chopped pistachios and the almond extract. Let the base come

to room temperature. Then cover and refrigerate at least 2 hours, or

overnight.

6. Press Ice Cream and then Start/Stop. Pour the mixture through the

spout and then cover with the cap. Let mix until thickened.

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User Manual - Page 12