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into the churning ice cream. Allow to mix thoroughly. 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)]: :
Calories 365 (68% from fat) • carb. 23g • pro. 8g • fat 29g • sat. fat 12g
• chol. 58mg • sod. 157mg • calc. 58mg • fiber 2g
Banana Walnut Chip Ice Cream
Do not be intimidated by the multiple steps in this ice cream. The end result of frozen
banana, toasted walnuts and flecks of chocolate makes it worth every minute.
Makes about 6 cups (1.5 L) [twelve ½-cup (125 ml) servings]
¾ cup (175 ml) whole milk
2½ cups (625 ml) heavy cream
1 whole vanilla bean, halved and seeds scraped
½ teaspoon (2 ml) pure vanilla extract
½ teaspoon (2 ml) kosher salt
½ cup (125 ml) packed dark brown sugar
1 tablespoon (15 ml) water
3 tablespoons (45 ml) unsalted butter
3 large bananas, cut into 1-inch pieces
2 tablespoons (30 ml) rum
½ teaspoon (2 ml) fresh lemon juice
¾ cup (175 ml) toasted walnuts, roughly chopped
6 ounces (170 g) bittersweet chocolate, roughly chopped
1. In a medium saucepan set over medium-low heat, bring the milk,
cream, scraped vanilla bean (including the pod), vanilla extract
and the salt just to a boil. Remove from heat; let mixture steep for
30 minutes.
2. While the milk/cream mixture is steeping, heat the sugar with water
in a large skillet until it begins to sizzle. Stir in the butter and heat
until melted. Add the bananas; cook for about 2 minutes, or until
fragrant and softened. Carefully stir in the rum and cook for an
additional 2 minutes, or until slightly thickened. Remove from heat.
Stir the lemon juice into the bananas and then mix into the steeped
milk/cream. Cover and refrigerate at least 2 hours, or overnight.
3. Right before churning ice cream, melt the bittersweet chocolate in a
bowl set over a pot of simmering water. Keep chocolate at room
temperature (it should remain fluid, but not hot).
4. Remove the vanilla pod from the steeped milk/cream mixture;
discard pod. Press Ice Cream and then Start/Stop. Pour the mixture
through the spout and then cover with the cap. Let mix until
thickened.
5. When the ice cream is almost fully churned, add the walnuts; let mix
until combined. Right before the ice cream is done, drizzle the
melted chocolate into the churning ice cream. 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)]:
Calories 260 (62% from fat) • carb. 22g • pro. 3g • fat 19g • sat. fat 9g
• chol. 35mg • sod. 90mg • calc. 38mg • fiber 2g
Butter Pecan Ice Cream
The butter used to toast the pecans can be saved and used over pancakes or waffles.
Makes about 6½ cups (1.625 L) [thirteen ½-cup (125 ml) servings]
4 tablespoons (60 ml) unsalted butter
1 cup (250 ml) pecan halves
1 teaspoon (5 ml) kosher salt, plus pinch
1¼ cups (300 ml) whole milk
1 cup (250 ml) granulated sugar
2½ cups (625 ml) heavy cream
2 teaspoons (10 ml) pure vanilla extract
1. Melt the butter in a medium skillet. Add the pecans and 1 teaspoon
(5 ml) of salt. Cook over medium-low heat until pecans are toasted
and golden, stirring frequently, about 6 to 8 minutes. Remove from
the heat, strain and reserve the pecans, allowing them to chill.
2. In a medium bowl, use a hand mixer on low speed or whisk to
combine the milk, sugar and pinch of salt until the sugar is dissolved.
Stir in the heavy cream and vanilla. Cover and refrigerate at least 2
hours, or overnight. Whisk mixture together again before pouring into
the ice cream maker.
3. Press Ice Cream and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. When the
ice cream is almost fully churned, gradually add the pecans. Allow to
mix thoroughly. 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)]:
Calories 349 (75% from fat) • carb. 19g • pro. 3g • fat 30g • sat. fat 15g
• chol. 81mg • sod. 45mg • calc. 68mg • fiber 1g
Fresh Strawberry Ice Cream
Best made when strawberries are at their peak, this ice cream is light, sweet and fruity.
Makes about 5½ cups (1.375 ml) [eleven 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 kosher 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/fine chopped
(depending on preference).
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 at least 2 hours, or overnight. Whisk
mixture together again before pouring into the ice cream maker.
3. Press Ice Cream and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. 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.
*Thawed frozen strawberries may be substituted if fresh strawberries
are not available.
Nutritional information per serving [based on ½ cup (125 ml)]:
Calories 175 (62% from fat) • carb. 15g • pro. 1g • fat 12g • sat. fat 8g
• chol. 46mg • sod. 21mg • calc. 24mg • fiber 0g
Rich 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]
21⁄3 cups (575 ml) whole milk
2½ cups (625 ml) heavy cream
1¼ cups (300 ml) granulated sugar, divided
Pinch kosher salt
1 whole vanilla bean, halved and seeds scraped
7 large egg yolks
1. In a medium saucepan set over medium-low heat, add the milk,
cream, half of the sugar, salt and the scraped vanilla bean (including
the pod). Whisk to combine and 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
1⁄3
of the hot mixture into the yolk/sugar mixture. Add another
1⁄3
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.
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