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ManualsBrandsCuisinart ManualsFrozen Dessert MakerICE-21

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

1. In a medium saucepan set over medium-low heat, whisk

together the milk, cream, half of the sugar, salt and the

scraped vanilla bean (including the pod). Bring the

mixture just to a boil.

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 



of the hot mixture into the yolk/sugar

mixture. Add another 



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 (discard

the vanilla pod) and bring to room temperature. Stir in the

vanilla extract. Cover and refrigerate 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 in freezer for

about 2 hours. Remove from freezer about 15 minutes

before serving.

Nutritional information per serving (based on ½ cup):

Calories 254 (62% from fat) • carb. 20g • pro. 3g • fat 18g • sat. fat 11g

• chol. 148mg • sod. 51mg • calc. 85mg • fiber 0g

Fresh Mint with Chocolate Cookies

Always a winning combination, fresh mint and chocolate

take the forefront in this rich and creamy ice cream.

Makes about 6 cups (twelve ½-cup servings)

2 cups whole milk

2 cups heavy cream

1 cup granulated sugar, divided

pinch salt

1½ teaspoons pure vanilla extract

2 cups packed fresh mint leaves

5 large egg yolks

1 cup crushed chocolate sandwich cookies

(about 8 cookies)

1. In a medium saucepan set over medium-low heat, whisk

together the milk, cream, half of the granulated sugar,

salt, and vanilla. Bring the mixture 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, remove and

discard the mint leaves after steeping, but for a more

intense ice cream we recommend blending the milk/mint

mixture using an immersion blender. After steeping,

return the mixture just to a boil over medium-low heat.

2. While the milk/cream mixture is reheating, combine the

yolks and remaining sugar in a medium bowl. Using a

hand mixer on low speed or a whisk, beat until mixture is