ICE-35 User Manual

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Turn the Cuisinart

Ice Cream Maker on; pour the mixture into

the frozen freezer bowl and let mix until thickened, about

30 to 35 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 analysis per serving (based on ½ cup):

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Always a winning combination, fresh mint and chocolate take the

forefront in this rich and creamy ice cream.

Makes about 7 cups

2¹∕

cups whole milk

2¹∕

cups heavy cream

1¼ cups granulated sugar

¼ teaspoon table salt

2 teaspoons pure vanilla extract

3 cups packed fresh mint leaves

7 large egg yolks

2 cups crushed chocolate sandwich cookies

(about 15 cookies)

In a medium saucepan set over medium-low heat, add the milk,

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combine and bring the mixture 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, remove and discard the mint leaves

after steeping, but for a more intense ice cream blend the milk/

mint mixture using a Cuisinart

Immersion Blender.

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and remaining sugar in a medium bowl. Using a hand mixer

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

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

about ¹∕

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

another ¹∕

of the mixture, then return the combined mixture to

the saucepan. Using a wooden spoon, stir the mixture con-

stantly 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.

Pour the mixture through a ﬁne mesh strainer. Bring the ice

cream base to room temperature. Cover and refrigerate

1 to 2 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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gradually add the crushed cookies through the top of the

ice cream maker; let mix until fully combined.

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 analysis per serving (based on ½ cup):

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User Manual - Page 22