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7
6. 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 293 (58% from fat) • carb. 27g • pro. 4g • fat 20g • sat. fat 11g
• chol. 148mg • sod. 98mg • calc. 115mg • fiber 1g
Mexican Style Chocolate Ice Cream
This ice cream can be spicy for some, so adjust the cayenne
to your personal taste.
Makes about 5 cups (about ten ½-cup servings)
2 cups whole milk
1½ cups heavy cream
1½ teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1 to 2 pinches cayenne
pinch salt
²∕
³
cup granulated sugar, divided
5 large egg yolks
6 ounces bittersweet chocolate, roughly chopped
1. In a medium saucepan set over medium-low heat, whisk
together the milk, cream, vanilla, spices, salt and half of
the sugar. 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 a whisk, beat until mixture
is pale and thick.
3. Place the chopped chocolate in a separate mixing bowl;
reserve.
4. 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 the 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.
5. Pour the mixture through a fine mesh strainer into the
bowl of the reserved chocolate; whisk to combine and
then bring to room temperature. Cover and refrigerate 1
to 2 hours, or overnight.
6. 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 320 (64% from fat) • carb. 26g • pro. 5g • fat 24g • sat. fat 14g
• chol. 161mg • sod. 157mg • calc. 97mg • fiber 1g
Pistachio Ice Cream
We love this flavor in our Ice Cream Birthday Cake on page
12, or just scoop into your favorite cone.
Makes about 5 cups (about ten ½-cup servings)
2½ cups whole milk
1 whole vanilla bean, halved and seeds scraped
²∕
³
cup granulated sugar, divided
2¼ cups chopped roasted, unsalted pistachios;
shelled, divided
2 cups heavy cream
pinch salt
6 large egg yolks
¼ teaspoon pure almond extract
1. In a medium saucepan set over medium-low heat, stir
together the milk, vanilla bean (including the pod), half of
the sugar and 1½ cups pistachios. Bring the mixture just
to a boil. Remove from heat; let mixture steep for 1 to 2
hours. After steeping, add the cream and salt and
gradually return the mixture just to a boil over medium-
low heat.
2. When the milk/pistachio/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 pale and thick.
3. Once the milk/pistachio/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 the 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. Stir in the almond extract and pour the mixture through a
fine mesh strainer (discard the vanilla pods and
pistachios); bring to room temperature. 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. When the ice cream is almost done
churning, add the remaining toasted pistachios through
the opening at the top of the ice cream maker. 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 341 (68% from fat) • carb. 21g • pro. 7g • fat 27g • sat. fat 14g
• chol. 200mg • sod. 71mg • calc. 129mg • fiber 1g