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11
1. In a medium saucepan set over medium-low heat,
whisk together the milk, cream, vanilla, spices, salt
and half of the sugar. 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. Place the chopped chocolate in a separate mixing
bowl; reserve.
4. 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 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.
5. Pour the mixture through a fine mesh strainer into
the bowl of the reserved chocolate; whisk to
combine and then bring to room temperature. Cover
and refrigerate 1 to 2 hours, or overnight.
6. 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):
Calories 320 (64% from fat) • carb. 26g • pro. 5g
• fat 24g • sat. fat 14g • chol. 161mg • sod. 157mg
• calc. 97mg • fiber 1g
Pistachio Ice Cream
We love this flavor in our Ice Cream Birthday Cake on
page 12, or just scoop into your favorite cone.
Makes about 5 cups (about ten ½-cup servings)
2½ cups whole milk
1 whole vanilla bean, halved and seeds scraped
²∕
³
cup granulated sugar, divided
2¼ cups chopped roasted, unsalted pistachios;
shelled, divided
2
cups heavy cream
pinch salt
6 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 1½ cups 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 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 the low
heat until it thickens slightly and coats the back of the
spoon.
This mixture must NOT boil or the yolks will overcook –
th
e 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 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 done churning, add the remaining toasted
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 (based on ½ cup):
Calories 341 (68% from fat) • carb. 21g • pro. 7g
• fat 27g • sat. fat 14g • chol. 200mg • sod. 71mg
• calc. 129mg • 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 5 cups (ten ½-cup servings)
1½ tablespoons light corn syrup
1½ tablespoons honey
3 tablespoons water
2 vanilla beans, split and seeds scraped
5 cups whole milk plain yogurt, strained
through a cheesecloth* for 2 to 4 hours
1 teaspoon pure vanilla extract
¾ cup granulated sugar
pinch salt
1. Put the corn syrup, honey, water and vanilla beans
into a medium saucepan. Over medium-low heat,
bring mixture to a boil, then simmer until reduced by
about half. Strain (discarding vanilla pods); reserve.
2. In a large mixing bowl, whisk the strained yogurt,
reserved honey/water/vanilla reduction, vanilla
extract, sugar and salt together. Whisk until the
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