Cuisinart Flavor Duo ICE-40 Serie Instrucciones Y Recetas página 7

Makes about 3 cups (six ½-cup servings)
½ cup good quality creamy peanut butter
cup granulated sugar
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Small pinch kosher salt
½ cup whole milk
1 cup heavy cream
½ teaspoon pure vanilla extract
½ cup chopped chocolate peanut butter cup candies
(about 9 miniature peanut butter cups)
1. In a medium mixing bowl, use a hand mixer on low speed to combine the
peanut butter, sugar and salt until smooth. Add the milk and mix on low speed
until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and
vanilla extract. Cover and refrigerate at least 2 hours, or overnight. Whisk mix-
ture again before churning.
2 Turn the machine ON, pour mixture into the freezer bowl and let mix until thick-
ened, resembling a soft serve consistency. When the ice cream is almost fully
churned, gradually add the chopped candy into the churning ice cream. Allow
to mix thoroughly. Timing can vary between 10 and 25 minutes. 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 380 (67% from fat) • carb. 23g • pro. 9g • fat 29g • sat. fat 13g
• chol. 58mg • sod. 92mg • calc. 59mg • fiber 2g
FRESH STRAWBERRY ICE CREAM
Best made when strawberries are at their peak, this ice cream is light, sweet
and fruity.
Makes about 3½ cups (seven ½-cup servings)
1 cup fresh strawberries, hulled*
½ cup whole milk
½ cup granulated sugar
Small pinch kosher salt
1 cup heavy cream
1 teaspoon pure vanilla extract
1. Put the strawberries into the bowl of a food processor fitted with the chopping
blade. Pulse strawberries until rough/fine chopped (depending on preference).
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 extract. Stir in reserved strawberries with all juices. Cover and refriger-
ate at least 2 hours, or overnight. Whisk mixture together again before churn-
ing.
3. Turn the machine ON, pour mixture into the freezer bowl and let mix until
thickened, resembling a soft serve consistency. Timing can vary between 10
and 25 minutes. Transfer the ice cream to an airtight container and place in
freezer for about 2 hours. Remove from freezer about 15 minutes before serv-
ing.
*Thawed, frozen strawberries may be substituted if fresh strawberries are not
available.
Nutritional information per serving (based on ½ cup):
Calories 190 (60% from fat) • carb. 17g • pro. 1g • fat 12g • sat. fat 8g•
chol. 48mg • sod. 28mg • calc. 25mg • fiber 0g
RICH VANILLA BEAN ICE CREAM
For the true vanilla lover, be sure to use fresh vanilla beans to
capture the intense flavor.
Makes about 3 cups (six ½-cup servings)
1¼ cups whole milk
1¼ cups heavy cream
cup granulated sugar, divided
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Small pinch kosher salt
½ whole vanilla bean, halved and seeds scraped
4 large egg yolks
1. In a medium saucepan set over medium-low heat, add the milk, cream, half of
the sugar, salt and the scraped vanilla bean (including the pod). Whisk to com-
bine and bring the mixture just to a boil.
2. While the milk/cream mixture is heating, combine the yolks and remaining
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