ICE-21C User Manual

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Custard-Style Ice Creams

Vanilla Bean Ice Cream

For the true vanilla lover. Be sure to use fresh

vanilla beans to capture the intense flavour.

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

2 cups (500ml) whole milk

2 cups (500 ml) heavy cream

1 cup (250 ml) granulated sugar, divided

pinch salt

1 whole vanilla bean, halved and seeds scraped

5 large egg yolks

1½ teaspoons (7 ml) pure vanilla extract

1. In a medium saucepan set over medium-low heat, whisk

together the milk, cream, half of the sugar, salt and the

scraped vanilla bean (including the pod). Bring the

mixture just to a boil.

2. While the milk/cream mixture is heating, combine the

yolks and remaining sugar in a medium bowl. Using a

hand mixer on low speed or whisk, beat until mixture is

pale and thick.

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

whisk about  of the hot mixture into the yolk/sugar

mixture. Add another  of the mixture, then return the

combined mixture to the saucepan. Using a wooden

spoon, stir the mixture constantly over 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.

4. Pour the mixture through a fine mesh strainer (discard

the vanilla pod) and bring to room temperature. Stir in

the vanilla extract. Cover and refrigerate 1 to 2 hours, or

overnight.

5. Turn on the Cuisinart® ice cream maker; pour the

mixture into the frozen freezer bowl and let mix until

thickened, about 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.

Nutritional information per serving (based on ½ cup [125 ml]):

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Fresh Mint with Chocolate Cookies

Always a winning combination, fresh mint and chocolate

take the forefront in this rich and creamy ice cream.

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

2 cups (500 ml) whole milk

2 cups (500 ml) heavy cream

1 cup (250 ml) granulated sugar, divided

pinch salt

1½ teaspoons (7 ml) pure vanilla extract

2 cups (500 ml) packed fresh mint leaves

5 large egg yolks

1 cup (250 ml) crushed chocolate sandwich cookies

(about 8 cookies)

1. In a medium saucepan set over medium-low heat, whisk

together the milk, cream, half of the granulated sugar,

salt and vanilla. 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 we recommend blending the milk/

mint mixture using an immersion blender. After

steeping, return the mixture just to a boil over medium-

low heat.

2. While the milk/cream mixture is reheating, combine the

yolks and remaining sugar in a medium bowl. Using a

hand mixer on low speed or a whisk, beat until mixture

is pale and thick.

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

whisk about  of the hot mixture into the yolk/sugar

mixture. Add another  of the mixture, then return the

combined mixture to the saucepan. Using a wooden

spoon, stir the mixture constantly over 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.

4. 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.

5. Turn on the Cuisinart® ice cream maker; pour the

mixture into the frozen freezer bowl and let mix until

thickened, about 20 minutes. When the ice cream is

almost fully churned, gradually add the crushed cookies

through the top of the ice cream maker; let mix until

fully combined.

6. 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 9