ICE-21C User Manual

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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 ([1.25 L] ten ½-cup [125 ml] servings)

1½ cups (375 ml) fresh strawberries, hulled*

¾ cup (175 ml) whole milk

²∕³ cup (150 ml) granulated sugar

pinch salt

1½ cups (375 ml) heavy cream

1½ teaspoons (7 ml) pure vanilla extract

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.

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 [125 ml]):

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Peanut Butter Cup Ice Cream

One of the easiest ice creams to make, the rich

peanut butter flavours in this ice cream will have

your friends and family in awe.

Makes about 6 cups ([1.5 L] twelve ½-cup [125 ml] servings)

1 cup (250 ml) good quality peanut butter

(not natural)

²∕³ cup (150 ml) granulated sugar

1 cup (250 ml) whole milk

2 cups (500 ml) heavy cream

1 teaspoon (5 ml) pure vanilla extract

1 cup (250 ml) 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 [125 ml]):

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User Manual - Page 8