ICE CREAM COLD TABLE RECIPES

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CUISINART ICE CREAM MAKER RECIPES



Cuisinart Ice Cream Maker Recipes image

Ice cream base for Cuisinart Ice Cream Maker Recipes. We like to use this ice cream recipe as a base, and add our favorite add-ins to mix up the flavors.

Provided by Ice Cream From Scratch

Total Time 4 hours 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 5

4 large egg yolks
½ cup granulated sugar
1 ½ cups whole milk
1 ½ cups heavy cream
1 teaspoon vanilla extract

Steps:

  • Chill the Cuisinart ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
  • In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow in color.
  • Add the milk to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Be sure not to boil.
  • Add about ½ cup of the hot milk to the egg and sugar mixture and whisk constantly until combined.Then, add the tempered egg mixture back into the saucepan with the remaining hot milk.
  • Heat the saucepan on low. Stirring constantly, heat until the base has thickened enough to coat the back of a spoon. This should take a few minutes.
  • Strain the mixture into a bowl to remove any pieces of egg that may have cooked.
  • Add the heavy cream and vanilla extract and stir to combine.
  • Cover the bowl with plastic wrap making sure to have the plastic wrap touching the surface of the ice cream base. This will help keep it from forming a skin while chilling. Refrigerate for at least 3 hours.
  • Churn the ice cream mixture in the bowl of your ice cream machine according to the Cuisinart manufacturer’s instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream.
  • In the last two minutes, add your add-ins and flavors, and churn until they are evenly distributed.
  • Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.

Nutrition Facts : Calories 363 calories, CarbohydrateContent 22 grams carbohydrates, CholesterolContent 228 milligrams cholesterol, FatContent 27 grams fat, FiberContent 0 grams fiber, ProteinContent 8 grams protein, SaturatedFatContent 16 grams saturated fat, ServingSize 1, SodiumContent 91 milligrams sodium, SugarContent 22 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 9 grams unsaturated fat

CUISINART ICE CREAM MAKER RECIPES



Cuisinart Ice Cream Maker Recipes image

Ice cream base for Cuisinart Ice Cream Maker Recipes. We like to use this ice cream recipe as a base, and add our favorite add-ins to mix up the flavors.

Provided by Ice Cream From Scratch

Total Time 4 hours 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 5

4 large egg yolks
½ cup granulated sugar
1 ½ cups whole milk
1 ½ cups heavy cream
1 teaspoon vanilla extract

Steps:

  • Chill the Cuisinart ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
  • In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow in color.
  • Add the milk to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Be sure not to boil.
  • Add about ½ cup of the hot milk to the egg and sugar mixture and whisk constantly until combined.Then, add the tempered egg mixture back into the saucepan with the remaining hot milk.
  • Heat the saucepan on low. Stirring constantly, heat until the base has thickened enough to coat the back of a spoon. This should take a few minutes.
  • Strain the mixture into a bowl to remove any pieces of egg that may have cooked.
  • Add the heavy cream and vanilla extract and stir to combine.
  • Cover the bowl with plastic wrap making sure to have the plastic wrap touching the surface of the ice cream base. This will help keep it from forming a skin while chilling. Refrigerate for at least 3 hours.
  • Churn the ice cream mixture in the bowl of your ice cream machine according to the Cuisinart manufacturer’s instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream.
  • In the last two minutes, add your add-ins and flavors, and churn until they are evenly distributed.
  • Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.

Nutrition Facts : Calories 363 calories, CarbohydrateContent 22 grams carbohydrates, CholesterolContent 228 milligrams cholesterol, FatContent 27 grams fat, FiberContent 0 grams fiber, ProteinContent 8 grams protein, SaturatedFatContent 16 grams saturated fat, ServingSize 1, SodiumContent 91 milligrams sodium, SugarContent 22 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 9 grams unsaturated fat

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The first step of a DIY sundae bar is creating a fun space to serve the ice cream and toppings. We used a serving tray to hold spoons, and set out empty jars for guests to fill with their sundae creations. Various bowls and dishes hold the toppings. Fill in with colorful dish towels, serving spoons, and ice-cream …
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Oct 20, 2015 · Pour about a cup of the ice cream base onto the slab (add any toppings at this time), and spread it around the slab in a circular motion with your scraper until the liquid is frozen. Then, take your scraper and, starting with the scraper at about a 45 degree angle closest to you, push it down and away from your body to form the ice cream …
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See details


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From icecreamcalc.com
See details


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From perfectbrew.com
See details


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From myfrugalhome.com
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