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5
Peppermint Ice Cream
Not your ordinary mint ice cream, our Peppermint calls for a
lot of bright green fresh mint for a real natural flavor.
Makes about 6 cups (twelve ½-cup servings)
1 cup whole milk
2½ cups packed fresh mint leaves
¾ cup granulated sugar
pinch salt
2 cups heavy cream
1 tablespoon pure vanilla extract
1½ cup chopped peppermint patties (about 10 to 12
bite-size patties)
1. In a medium saucepan set over medium-low heat, bring
the milk just to a boil. Remove from heat and add the
mint leaves; let steep for 20 to 30 minutes. If you desire a
milder mint flavor, strain and discard the mint leaves after
steeping, but for a more intense ice cream, blend the
milk/mint mixture using an immersion blender.
2. Add the sugar and salt to the steeped milk/mint mixture.
Use a hand mixer on low speed or whisk to combine,
until the sugar is dissolved. Stir in the heavy cream and
vanilla. Cover and refrigerate, 1 to 2 hours, or overnight.
3. 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, add the chopped candy 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.
Nutritional information per serving (based on ½ cup):
Calories 356 (45% from fat) • carb. 48g • pro. 3g • fat 18g • sat. fat 11g
• chol. 58mg • sod. 50mg • calc. 68mg • fiber 1g
Cheesecake Ice Cream
This ice cream is excellent all alone in a cup, or go to page 13
and make our Raspberry Sauce to top it off.
Makes about 5 cups (ten ½-cup servings)
12 ounces cream cheese, room temperature,
cut into 2-inch pieces
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.