ICE-100 INSTRUCTION BOOKLET

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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 flavor.

Makes about 5 cups (ten ½-cup servings)

2 cups whole milk

2 cups heavy cream

1 cup granulated sugar, divided

pinch sea or kosher salt

1 whole vanilla bean, halved and seeds scraped

5 large egg yolks

1½ teaspoons 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 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

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.

Cover and refrigerate at least 2 hours, or overnight. Whisk

mixture together again before pouring into the ice cream maker.

5. Pour the mixture into the mixing bowl of the Cuisinart® Ice

Cream and Gelato Maker fitted with the ice cream paddle.

Turn unit on, set Timer and press Start. Let mix until thickened,

about 40 to 50 minutes. The ice cream will have a soft, creamy

texture. Serve or store in airtight container in freezer.

Nutritional information per serving (based on ½ cup):

Calories 301 (63% from fat) • carb. 24g • pro. 4g • fat 21g • sat. fat 13g

• chol. 177mg • sod. 62mg • calc. 102mg • fiber 0g

BUTTERMILK ICE CREAM

This slightly tangy ice cream pairs well with a slice of

Southern peach pie.

Makes about 5 cups (ten ½-cup servings)

2 cups heavy cream

1 cup granulated sugar, divided

¹∕

teaspoon sea or kosher salt

1½ teaspoons pure vanilla extract

6 large egg yolks

2 cups buttermilk

1. Put the cream, half of the sugar, salt and vanilla extract in a

medium saucepan. Whisk to combine and set over medium-low

heat. Bring the mixture to just a boil.

2. While the 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 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 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. Whisk in the

buttermilk and bring to room temperature. Cover and refrigerate

at least 2 hours, or overnight. Whisk mixture again before

pouring into the ice cream maker.