ICE-35 User Manual

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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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The combination of the chocolate and the salt from the pretzel is a

standout in this tangy and sweet dessert.

Makes about 7 cups

2 cups low-fat milk

1 cup granulated sugar, divided

pinch table salt

4 large egg yolks

½ cup cocoa powder

6 ounces bittersweet chocolate, chopped

8 cups whole milk plain yogurt, strained through

a cheesecloth for 2 to 4 hours

1 teaspoon pure vanilla extract

2 cups chopped chocolate-covered pretzels

Add milk, half of the sugar, and salt to a medium saucepan.

Over medium-low heat, gradually bring the mixture just to a boil.

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sugar to a mixing bowl with the egg yolks. Using a hand mixer

on low speed or a whisk, beat until mixture is pale and thick.

Once the milk/sugar mixture has reached a boil, slowly whisk in

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of the milk/cocoa mix-

ture into the yolk/sugar mixture. Add another ¹∕

and then return the

combined mixture to the remaining milk/cocoa in the saucepan.

Over medium-low heat, stirring constantly in a ﬁgure-eight rotation

with a wooden spoon, heat the mixture until it coats the back of the

spoon. This mixture must NOT boil or the yolks will overcook – the

process should only take a few minutes. Strain directly into a bowl

containing the chopped chocolate, and cool to room temperature.

Cover and refrigerate 2 to 3 hours, or overnight.

Turn the Cuisinart

Ice Cream Maker on; pour the mixture into

the frozen freezer bowl and let mix until thickened, about

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churning, add the chopped pretzels through the top of the ice

cream maker. The frozen yogurt will have a soft, creamy

texture. If a ﬁrmer consistency is desired, transfer the frozen

yogurt 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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The tanginess of the yogurt comes through in this frozen treat.

Makes about 7 cups

48 ounces low-fat plain yogurt, strained

²∕

cup granulated sugar

¼ teaspoon table salt

1½ teaspoons pure vanilla extract

3 tablespoons light corn syrup

1½ pounds strawberries, hulled and halved

2 tablespoons honey

2 tablespoons fresh lemon juice

In a large bowl, whisk the yogurt with the sugar, salt, vanilla

and corn syrup; reserve.

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User Manual - Page 14