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14
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 Tasty
™
by Cuisinart
®
Ice Cream
Maker; pour the mixture into the frozen freezer
bowl and let mix until thickened, about 20 to
25 minutes. When the mixture is comparable
to the thickness of a milk shake, after about
15 minutes, 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):
Calories 278 (57% from fat) • carb. 26g • pro. 4g
• fat 18g • sat. fat 10g • chol. 128mg • sod. 106mg
• calc. 113mg • fiber 2g
Pistachio Ice Cream
We love this flavor in our Ice Cream Birthday Cake
on page 17, or just scoop into your favorite cone.
Makes about 5 cups
1½ cups whole milk
1 whole vanilla bean, halved and seeds
scraped
²∕
³
cup granulated sugar, divided
2 cups shelled, chopped, roasted,
unsalted pistachios; divided
1½ cups heavy cream
Pinch salt
4 large egg yolks
¼ teaspoon pure almond extract
1. In a medium saucepan set over medium-low
heat, stir together the milk, vanilla bean
(including the pod), half of the sugar and 1
cup pistachios. Bring the mixture just to a
boil. Remove from heat; let mixture steep for
1 to 2 hours. After steeping, add the cream
and salt and gradually return the mixture just
to a boil over medium-low heat.
2. When the milk/pistachio/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/pistachio/cream mixture has
come to a slight boil, whisk about a third of
the hot mixture into the yolk/sugar mixture.
Add another third of the mixture, then return
the combined mixture to the saucepan. Using
a wooden spoon, stir the mixture constantly
over the 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. Stir in the almond extract and pour the
mixture through a fine mesh strainer (discard
the vanilla pods and pistachios); bring to room
temperature. Cover and refrigerate 1 to 2
hours, or overnight.
5. Turn on the Tasty
™
by Cuisinart
®
Ice Cream
Maker; pour the mixture into the frozen freezer
bowl and let mix until thickened, about 20 to
25 minutes. When the mixture is comparable
to the thickness of a milk shake, after about
15 minutes, add the remaining roasted
pistachios through the opening at the top of
the ice cream maker. 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 (½ cup):
Calories 256 (65% from fat) • carb. 18g • pro. 4g
• fat 19g • sat. fat 10g • chol. 128mg • sod. 51mg
• calc. 84mg • fiber 1g
FROZEN YOGURTS
Rich Vanilla Frozen Yogurt
While part-skim or fat-free yogurt can be
substituted, to get the real flavor and richness
of this frozen yogurt, it is best to use the whole-
milk variety.
Makes about 4 cups
1½ tablespoons light corn syrup
1½ tablespoons honey
3 tablespoons water
2 vanilla beans, split and seeds scraped
3 cups whole milk, plain Greek yogurt
1 teaspoon pure vanilla extract
¾ cup granulated sugar
Pinch salt
icm100t_19ce059978_ib_final.indd 14 7/11/19 10:51 AM
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