ICE-70P1 User Manual

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5. 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.

Nutritional information per serving (based on ½ cup):

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Fresh Mint with Chocolate Cookies Ice Cream

Always a winning combination, fresh mint and chocolate take the forefront

in this rich and creamy ice cream.

Makes about 7 cups (fourteen ½-cup servings)

⁄3 cups whole milk

⁄3 cups heavy cream

1¼ cups granulated sugar, divided

¼ teaspoon kosher salt

2 teaspoons pure vanilla extract

3 cups fresh mint leaves

7 large egg yolks

1½ cups crushed chocolate sandwich cookies

(about 12 cookies)

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

cream, half of the granulated sugar, salt, vanilla and mint leaves.

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 a whisk, beat until mixture is pale and thick.

3. Once the milk/cream mixture has just come to a boil, slowly whisk

about

⁄3

of the hot mixture into the yolk/sugar mixture. Whisk in

another

⁄3

of the mixture and 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. Bring the ice cream base to room temperature. Then cover and

refrigerate at least 2 hours, or overnight. Before churning, pour the

custard through a fine mesh strainer.

5. 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 crushed cookies.

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):

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Mexican-Style Chocolate Ice Cream

This ice cream can be spicy for some, so adjust the cayenne to your personal taste.

Makes about 6 cups (about twelve ½-cup servings)

2½ cups whole milk

2½ cups heavy cream

2 teaspoons pure vanilla extract

1½ teaspoons ground cinnamon

¼ teaspoon cayenne

¾ teaspoon kosher salt

1 cup granulated sugar, divided

8 large egg yolks

8 ounces bittersweet chocolate, roughly chopped

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

cream, vanilla, spices, salt and half of the sugar. Whisk to combine

and bring the mixture just to a boil.

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User Manual - Page 11