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7
thickened, about 15 to 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 268 (62% from fat) • carb. 23g • pro. 3g
• fat 19g • sat. fat 11g • chol. 69mg • sod. 44mg
• calc. 61mg • fiber 1g
Butter Pecan Ice Cream
The butter used to toast the pecans can be saved and
used over pancakes or waffles.
Makes about 5 cups (ten ½-cup servings)
4 tablespoons unsalted butter
1 cup pecans
1 teaspoon salt
1 cup whole milk
¾ cup granulated sugar
pinch salt
2 cups heavy cream
1 tablespoon pure vanilla extract
1. Melt the butter in a medium skillet. Add the pecans
and 1 teaspoon 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. The butter can be used for another use –
delicious over pancakes or waffles.
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. Cover and refrigerate 1 to 2 hours, or
overnight.
3. Turn the Cuisinart
®
ice cream maker on; pour the
mixture into the frozen freezer bowl and let mix until
thickened, about 15 to 20 minutes. Five minutes
before mixing is completed, add the reserved
pecans and let mix in completely. 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 330 (79% from fat) • carb. 14g • pro. 3g
• fat 30g • sat. fat 15g • chol. 81mg • sod. 58mg
• calc. 68mg • fiber 1g
S’mores Ice Cream
All of the flavors of a s’more in one bite of ice cream.
Makes about 6 cups (twelve ½-cup servings)
½ cup cocoa powder, sifted
1
⁄3
cup granulated sugar
¼ cup packed dark brown sugar
pinch salt
2
⁄3
cup whole milk
1½ cups heavy cream
1 teaspoon pure vanilla extract
¾ cup marshmallow cream (e.g. Fluff
®
)
2 full graham cracker sheets, crushed
2 ounces milk chocolate (¹∕³ cup chips), melted
and reserved at room temperature
1. In a medium bowl, whisk together the cocoa, sugars
and salt. Add the milk and, using a hand mixer on
low speed or a whisk, beat to combine until the
cocoa and sugars are dissolved. Stir in the heavy
cream and vanilla. Cover and refrigerate 1 to 2
hours, or overnight.
2. Turn on the Cuisinart
®
ice cream maker; pour the
mixture into the frozen freezer bowl and let mix until
thickened, about 15 to 20 minutes. Five minutes
before mixing is completed, gradually add the
marshmallow cream, one spoonful at a time. Once
mixed, add the crushed graham crackers and
melted chocolate, one at a time, through the top and
let mix in completely. 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.
Tip:
If marshmallow cream is too stiff, warm slightly
in microwave before adding to freezer bowl.
Nutritional information per serving (based on ½ cup):
Calories 292 (52% from fat) • carb. 33g • pro. 2g
• fat 17g • sat. fat 10g • chol. 57mg • sod. 48mg
• calc. 43mg • fiber 1g
Fresh Strawberry Ice Cream
Best made when strawberries are at their peak of
freshness, this ice cream is light, sweet and fruity.
Makes about 5 cups (ten ½-cup servings)
1½ cups fresh strawberries, hulled*
¾ cup whole milk
2
⁄3
cup granulated sugar
pinch salt
1½ cups heavy cream
1½ teaspoons pure vanilla extract
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