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9
1 cup granulated sugar
½ teaspoon salt
¼ cup mascarpone, room temperature
1 cup whole milk, room temperature
2 teaspoons pure vanilla extract
¼ cup sour cream, room temperature
1. Put the cream cheese into the bowl of a stand mixer.
Fitted with the mixing paddle. Mix the cream on
medium speed until very smooth. With the mixer
running, gradually add the sugar and salt; mix until
homogenous. Add the mascarpone and mix until
well combined. Slowly add the milk and vanilla; mix
until smooth. Use the fold function to mix in the sour
cream. 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. 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 240 (56% from fat) • carb. 23g • pro. 4g
• fat 15g • sat. fat 10g • chol. 49mg • sod. 234mg
• calc. 65mg • fiber 0g
Banana Walnut Chip
Do not be intimidated by the multiple steps in this ice
cream. The end result of frozen banana, toasted walnuts
and flecks of chocolate makes it worth every minute.
Makes about 6 cups (twelve ½-cup servings)
½ cup whole milk
2 cups heavy cream
1 whole vanilla bean, halved and seeds scraped
½ teaspoon pure vanilla extract
¼ teaspoon salt
1
⁄3
cup packed dark brown sugar
1 tablespoon water
2 tablespoons unsalted butter
2 large bananas, cut into 1-inch pieces
1½ tablespoons dark rum
¼ teaspoon fresh lemon juice
2 ounces bittersweet chocolate (
1
⁄3
cup chips),
roughly chopped
½ cup toasted walnuts, roughly chopped
1. In a medium saucepan set over medium-low heat,
bring the milk, cream, vanilla bean (including the
pod), vanilla extract and the salt just to a boil.
Remove from heat; let mixture steep for 30 minutes.
2. While the milk/cream mixture is steeping, heat the
sugar with water in a large skillet until it begins to
sizzle. Stir in the butter and heat until melted. Add
the bananas; cook for about 2 minutes, or until
fragrant and softened. Carefully stir in the rum and
cook for an additional 2 minutes, or until slightly
thickened. Remove from heat. Using a slotted
spoon, strain the banana/sugar mixture, reserving
the sugar syrup and bananas in separate bowls.
3. Remove the vanilla pod from the steeped milk/
cream mixture; discard pod. Stir the lemon juice into
the bananas and then mix the bananas into the
steeped milk/cream. Cover and refrigerate mixture 1
to 2 hours, or overnight.
4. Turn on the Cuisinart
®
ice cream maker; pour the
banana mixture into the frozen freezer bowl and let
mix until thickened, about 15 to 20 minutes.
5. While ice cream is churning, melt the bittersweet
chocolate in a bowl set over a pot of simmering
water; reserve.
6. When the ice cream is almost fully churned,
gradually add the sugar syrup; let mix until fully
combined. Once the sugar syrup has been mixed,
add the walnuts through the top of the ice cream
maker; let mix until combined. Right before the ice
cream is done, drizzle the melted chocolate into the
churning ice cream. 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 194 (64% from fat) • carb. 15g • pro. 2g
• fat 15g • sat. fat 7g • chol. 34mg • sod. 58mg
• calc. 32mg • fiber 1g
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 6 cups (twelve ½-cup servings)
2 cups whole milk
2 cups heavy cream
1 cup granulated sugar, divided
pinch salt
1 whole vanilla bean, halved and seeds scraped
5 large egg yolks
1½ teaspoons pure vanilla extract
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