Here's a quick and easy recipe for the Cuisinart Ice Cream Maker. This recipe, whether served all by itself or in addition to cookies, cakes, cobblers or brownies, is the perfect compliment to most any dessert. This ice cream can easily be dressed up by adding your favorite chopped candies (snickers are my favorite), sprinkles or nuts at the end of the churning process. Just make sure you have the mixing bowl for the machine prepared and frozen for the allotted amount of time beforehand. For my machine, it is recommended that you place the freezer bowl in the back of your freezer where it is coldest. Be sure to place the freezer bowl on a flat surface in its upright position for even freezing. Generally, freezing time is between 16 and 24 hours. Shake the bowl to determine whether it is completely frozen.
5 cups or 10 Servings:
1 cup whole milk (or I've used half-n-half too)
¾ cup granulated sugar
pinch of salt
2 cups heavy cream
1 tbsp pure vanilla extract
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.
Turn on the Cuisinart ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 25 - 30 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.
pinch of salt
2 cups heavy cream
1 tbsp pure vanilla extract
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.
Turn on the Cuisinart ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 25 - 30 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.
You can remove from freezer about 15 minutes before serving if you want your ice cream soft. I prefer to serve it right out of the freezer.
14 Servings:
1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tbsp pure vanilla extract
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla.
Turn the machine on; pour the mixture into the frozen freezer bowl, and let mix until thickened, about 30 to 35 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.
You can remove from freezer about 15 minutes before serving if you want your ice cream soft. I prefer to serve it right out of the freezer.
14 Servings:
1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tbsp pure vanilla extract
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla.
Turn the machine on; pour the mixture into the frozen freezer bowl, and let mix until thickened, about 30 to 35 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.
You can remove from freezer about 15 minutes before serving if you want your ice cream soft. I prefer to serve it right out of the freezer.
**Recipe adapted from Cuisinart
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