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8
1. Put the strawberries into the bowl of a food
processor fitted with the chopping blade. Pulse
strawberries until rough/finely chopped (depending
on preference). Reserve in bowl.
2. 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. Stir in reserved strawberries with all juices.
Cover and refrigerate 1 to 2 hours, or overnight.
3. Turn on the Cuisinart
®
ice cream maker; pour the
mixture into the frozen freezer bowl and let mix until
thickened, about 15 to 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.
* Frozen strawberries may be substituted if fresh
strawberries are not available.
Nutritional information per serving (based on ½ cup):
Calories 192 (62% from fat) • carb. 16g • pro. 1g
• fat 13g • sat. fat 9g • chol. 51mg • sod. 23mg
• calc. 26mg • fiber 0g
Peanut Butter Cup Ice Cream
One of the easiest ice creams to make, the rich
peanut butter flavors in this ice cream will have
your friends and family in awe.
Makes about 6 cups (twelve ½-cup servings)
1 cup good quality peanut butter (not natural)
2
⁄3
cup granulated sugar
1 cup whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
1 cup chopped chocolate peanut butter cup
candies (about 15 miniature peanut butter
cups)
1. In a medium mixing bowl, use a hand mixer on low
speed to combine the peanut butter and sugar until
smooth. Add the milk and mix on low speed until the
sugar is dissolved, about 1 to 2 minutes. Stir in the
heavy cream and vanilla. Cover and refrigerate 1 to
2 hours, or overnight.
2. Turn on the Cuisinart
®
ice cream maker; pour the
mixture into freezer bowl and let mix until thickened,
about 15 to 20 minutes. Five minutes before mixing
is completed, add the chopped candy through the
top and let mix in completely. 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):
Calories 365 (68% from fat) • carb. 23g • pro. 8g
• fat 29g • sat. fat 12g • chol. 58mg • sod. 153mg
• calc. 58mg • fiber 2g
Peppermint Ice Cream
Not your ordinary mint ice cream, our Peppermint calls
for a lot of bright green fresh mint for a real natural flavor.
Makes about 6 cups (twelve ½-cup servings)
1 cup whole milk
2½ cups packed fresh mint leaves
¾ cup granulated sugar
pinch salt
2 cups heavy cream
1 tablespoon pure vanilla extract
1½ cup chopped peppermint patties
(about 10 to 12 bite-size patties)
1. In a medium saucepan set over medium-low heat,
bring the milk 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, strain and discard
the mint leaves after steeping, but for a more
intense ice cream, blend the milk/mint mixture using
an immersion blender.
2. Add the sugar and salt to the steeped milk/mint
mixture. Use a hand mixer on low speed or whisk to
combine, until the sugar is dissolved. Stir in the
heavy cream and vanilla. Cover and refrigerate, 1 to
2 hours, or overnight.
3. Turn on the Cuisinart
®
ice cream maker; pour the
mixture into the frozen freezer bowl and let mix until
thickened, about 15 to 20 minutes. Five minutes
before mixing is completed, add the chopped candy
through the top and let mix in completely. 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):
Calories 356 (45% from fat) • carb. 48g • pro. 3g
• fat 18g • sat. fat 11g • chol. 58mg • sod. 50mg
• calc. 68mg • fiber 1g
Cheesecake Ice Cream
This ice cream is excellent all alone in a cup, or go to
page 13 and make our Raspberry Sauce to top it off.
Makes about 5 cups (ten ½-cup servings)
12 ounces cream cheese, room temperature,
cut into 2-inch pieces
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