Cuisinart Ice cream maker
Today I am sharing with you two of my favorite recipes using the Cuisinart Ice Cream Maker. A cinnamon ice cream and for the coffee and chocolate lovers an espresso chip ice cream.
Equipment:
3.5 Quart Pot – https://amzn.to/3CvAv0B
Rubber spatula – https://amzn.to/3EzrzI7
Mixer – https://amzn.to/3EuM48I
Wooden Spoon – https://amzn.to/3BDEMOa
Whisk – https://amzn.to/2ZOX81N
28oz Jars – https://amzn.to/3nP9Iq0
Measuring bowl – https://amzn.to/3nGHy04
Jar funnel – https://amzn.to/3ExbQtd
Ice cream maker – https://amzn.to/3GKbtxs
Ice cream scoop – https://amzn.to/3muCQTT
Freezer safe container – https://amzn.to/3wdjENS
measuring spoons – https://amzn.to/3w4TRqY
French press – https://amzn.to/3w6ZBRd
Coffee chocolate ice cream
Ingredients:
2 cups heavy cream
2 cups whole Milk
5 egg yolks
1 cup of sugar
1½ teaspoons pure vanilla extract (or about 1/8 cup Torani)
Pinch of salt
1/2 cup instant coffee powder or espresso powder
2 cups milk chocolate chips
12 hours before starting to make the ice cream, combine 2 cups of heavy cream with the 1/2 cup of coffee powder in a jar and let rest in the fridge overnight. Before starting to mix together your milk and cream mixture use a fine mesh or french press to remove the espresso powder.
1. In a medium saucepan set over medium-low heat, whisk together the milk, “coffee cream”, 1/2 cup of sugar, salt, vanilla, 1 1/2 cup of chocolate chips. Bring the mixture just to a boil. STIR constantly so as not to burn the mixture.
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 whisk, beat until mixture is pale and thick.
3. 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 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. Pour the mixture through a fine-mesh strainer and bring it to room temperature. Cover and refrigerate for 1 to 2 hours, or overnight.
5. Turn on the Cuisinart® ice cream maker; pour the mixture and remaining chocolate chips 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 it in the freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Cinnamon ice cream
Ingredients:
2 cups heavy cream
2 cups whole Milk
5 egg yolks
1 cup of sugar
1½ teaspoons pure vanilla extract
Pinch of salt
Cinnamon to taste
1. In a medium saucepan set over medium-low heat, whisk together the milk, cream, 1/2 cup of sugar, salt, vanilla, and cinnamon. Bring the mixture just to a boil. STIR constantly so as not to burn the mixture.
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 whisk, beat until mixture is pale and thick.
3. 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 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. Pour the mixture through a fine-mesh strainer and bring it to room temperature. Cover and refrigerate for 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. 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 it in the freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
