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13
½ cup Hot Fudge Sauce, warm
(see recipe, page 16)
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. Cover and refrigerate at
least 2 hours, preferably overnight. Whisk mixture
together again before continuing.
2. Assemble the paddle holder of the Cuisinart
®
Fruit
Scoop™ Frozen Dessert Maker with the ice cream
paddle. Place in freezer bowl and turn the unit on.
While the unit is running, pour the mixture into the
frozen freezer bowl. Allow to churn until thick, about
18 to 20 minutes. Just before finishing, add the Hot
Fudge Sauce and allow to mix into the churning ice
cream for about 1 minute. Turn unit off. 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 160 (25% from fat) • carb. 28g • pro. 2g
• fat 5g • sat. fat 3g • chol. 10mg • sod. 43mg
• calc. 32mg • fiber 2g
Espresso Chip Ice Cream
Serve with whipped cream to get a full latte effect.
Makes about 3 cups
1 recipe Simple Vanilla Ice Cream
(see recipe, page 12)
1 tablespoon cornstarch
1 tablespoon instant espresso
1
⁄3
cup miniature semisweet chocolate chips
1. Whisk together the vanilla ice cream base and then
add the cornstarch and the espresso. Whisk well
until fully incorporated and smooth. Cover and
refrigerate a minimum of at least 2 hours, preferably
overnight. Whisk mixture together again before
continuing.
2. Assemble the paddle holder of the Cuisinart
®
Fruit
Scoop™ Frozen Dessert Maker with the ice cream
paddle. Place in freezer bowl and turn the unit on.
While the unit is running, pour the mixture into the
frozen freezer bowl. Allow to churn until thick, about
18 to 20 minutes. Just before finishing, add the
chocolate chips and allow to mix into the churning
ice cream for about 1 minute. 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 268 (63% from fat) • carb. 22g • pro. 2g
• fat 18g • sat. fat 12g • chol. 59mg • sod. 40mg
• calc. 43mg • fiber 0g
Fresh Strawberry Ice Cream
Best made when strawberries are at their peak of
freshness, this ice cream is light, sweet and fruity.
Makes about 5 cups
½ cup whole milk
½ cup granulated sugar
Pinch kosher salt
1 cup heavy cream
1 teaspoon pure vanilla extract
1 cup fresh, ripe strawberries, hulled and
halved (or quartered If they are particularly
large in size)
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. Cover and refrigerate 1 to 2 hours, preferably
overnight.
2. Assemble the paddle holder of the Cuisinart
®
Fruit
Scoop™ Frozen Dessert Maker with the fresh fruit
attachment. Place in freezer bowl and turn the unit
on. While the unit is running, pour the strawberries
into the frozen freezer bowl and let mix for 5 minutes
to break up. Once the 5 minutes have elapsed,
whisk the ice cream base together and then pour
into frozen freezer bowl with the churning
strawberries. Allow to mix until thickened, about 15
to 20 additional 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 (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
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