CUISINART ICE CREAM MAKER RECIPES
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
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 grams sodium, SugarContent 22 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 9 grams unsaturated fat
VEGAN ICE CREAM RECIPE - BBC GOOD FOOD | RECIPES AND ...
Indulge in our dairy-free and egg-free vanilla ice cream, the perfect dessert for summer as part of a vegan menu. Serve on its own or try with fresh berries
Provided by Anna Glover
Categories Dessert, Treat
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 10
Number Of Ingredients 6
Steps:
- Pour most of the coconut milk into a saucepan, reserving a splash in a small bowl for later. Add the sugar, salt and turmeric (for colour) to the pan. Cut the vanilla pod in half lengthways (if using) and scrape the seeds out of both sides with the side of the knife. Put the seeds and the pod, or vanilla paste, into the pan. Warm on a low heat for 10 mins until the sugar has melted and the mixture starts to steam.
- Mix the cornflour with the reserved coconut milk in a small bowl until smooth. Pour into the hot milk, and continually whisking, heat for another 5-10 mins until the mixture thickens to a pourable custard consistency. Strain into a bowl, and cover. Leave to cool, then chill for at least 2 hrs.
- Pour the chilled mix into an ice cream maker, and churn for 20-30 mins until you get a soft scoop ice cream. Transfer to a sealable container and freeze for up to 3 months until ready to serve. If you don’t have an ice cream maker, pour the chilled mix into a wide-based plastic tub or dish. Freeze for 2-3 hrs, stirring the mix every 20 mins with a fork, to break up any large ice crystals, until soft ice cream. Transfer to a smaller tub and freeze until ready to serve. You should be able to scoop the ice cream easily from the freezer, or leave for a few mins at room temperature to soften, if you need to.
Nutrition Facts : Calories 220 calories, FatContent 13 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 20 grams sugar, ProteinContent 1 grams protein, SodiumContent 0.5 milligram of sodium
More about "large ice cream scoop recipes"
VEGAN ICE CREAM RECIPE - BBC GOOD FOOD | RECIPES AND ...
From bbcgoodfood.com
Total Time 45 minutes
Category Dessert, Treat
Calories 220 calories per serving
- Pour the chilled mix into an ice cream maker, and churn for 20-30 mins until you get a soft scoop ice cream. Transfer to a sealable container and freeze for up to 3 months until ready to serve. If you don’t have an ice cream maker, pour the chilled mix into a wide-based plastic tub or dish. Freeze for 2-3 hrs, stirring the mix every 20 mins with a fork, to break up any large ice crystals, until soft ice cream. Transfer to a smaller tub and freeze until ready to serve. You should be able to scoop the ice cream easily from the freezer, or leave for a few mins at room temperature to soften, if you need to.
BLUEBERRY ICE CREAM RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 35 minutes
Category Desserts
Calories 226 calories per serving
- In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.
ULTIMATE VANILLA ICE CREAM RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours
Category Dessert, Dinner, Lunch, Treat
Cuisine Italian
Calories 269 calories per serving
- To make it by hand: in step 1, heat the milk, vanilla, and half the sugar without the cream (the custard will be slightly thicker). At the start of step 6, whip the cream so it’s light and floppy, not too stiff, and fold it into the cold custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze as above.
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