Quick and Easy Vanilla, Butter Pecan, Chocolate and Strawberry Ice Cream all made in my Cuisinart Ice Cream Maker.

Quick and Easy Ice Cream in the Cuisinart

We were talking ice cream over on the Facebook page and I tell you, it's been humid enough down here to enjoy plenty of cold ice cream.

I'm a big fan of the ice cream makers that make just a couple of quarts of frozen goodies like ice cream, frozen yogurt, sorbets, sherbets, even slushies, a nice quantity that's perfect for The Cajun and me, without going overboard. Easy to do with ice cream for me! After years of using the old fashioned and super noisy bucket style ice cream maker, I can't believe I waited so long to buy one of these. No rock salt, and no ice needed, and with the bucket at the ready in the freezer all the time, it's a breeze to make ice cream now.

These ice creams, all pictured above, are adaptations from the Cuisinart product booklet, mostly in the preparation method. Substitutes can generally be made in equal quantity of lower fat creams such as half and half and milk (reduced fat, or low fat, but not fat free), and artificial sweeteners. Keep in mind that the higher fat content products do produce a richer and creamier result however, and using lower fat products will affect taste, consistency, and texture.  Add artificial sweeteners after any cooking processes are completed and make sure it is well dissolved.

Easy Homemade Ice Creams

in the Cuisinart Ice Cream Maker

Vanilla Ice Cream Ice Cream
{Pictured in lower right}
From the Kitchen of Deep South Dish

• 1 cup of ice cold whole milk
• 3/4 cup of granulated sugar
• 2 cups of ice cold heavy cream
• 1 teaspoon of pure vanilla extract

Grab a large mixing bowl and add ice to it. Fill about halfway with cold water. Place a smaller bowl inside the ice water and pour in the milk. Whisk in the sugar until dissolved about 2 minutes. Whisk in the heavy cream and vanilla. Stir until mixture is very cold. Alternatively, you can cover and refrigerate for several hours.

Turn on the Cuisinart and pour the mixture into it. Stop the machine in 25 minutes - mixture will be soft and creamy, like soft serve.  Place the ice cream into a freezer safe container to set for several hours, or overnight.

Makes 10 (1/2 cup) servings


Butter Pecan Ice Cream
{Pictured in lower left}
From the Kitchen of Deep South Dish

• 1/2 cup (1 stick) of unsalted butter
• 1 cup of chopped pecan
• 1 teaspoon kosher salt
• 1 cup of ice cold whole milk
• 3/4 cup of granulated sugar
• 2 cups of ice cold heavy cream
• 1 teaspoon of pure vanilla extract

Melt the butter in a small skillet and add the nuts and salt. Saute over a medium high heat until nuts are lightly browned.  Remove and strain, reserving the flavored butter for another use.  Let the nuts cool. Set the nuts aside.

Grab a large mixing bowl and add ice to it. Fill about halfway with cold water. Place a smaller bowl inside the ice water and pour in the milk. Whisk in the sugar until dissolved about 2 minutes. Whisk in the heavy cream and vanilla. Stir until mixture is very cold. Alternatively, you can cover and refrigerate for several hours. 

Turn on the Cuisinart and pour the mixture into it. Add the nuts to the ice cream in the last 5 minutes of churning.  Stop the machine in 25 minutes - mixture will be soft and creamy, like soft serve.  Place the ice cream into a freezer safe container to set for several hours, or overnight.

Makes 10 (1/2 cup) servings 


Chocolate Ice Cream
{Pictured in upper left}
 From the Kitchen of Deep South Dish

• 1 cup of ice cold whole milk
• 1/2 cup of granulated sugar
• 8 ounces of semi-sweet chocolate, broken
•    into 1/2 inch chunks
• 2 cups of ice cold heavy cream
• 1 teaspoon of pure vanilla extract

Warm the milk on the stovetop or in the microwave, just until right at steaming.  In a food processor, pulse the chocolate and sugar together until the chocolate is finely chopped.  Add the hot milk and continue processing until smooth. Transfer to a bowl (use one that will fit inside of a slightly larger bowl - see below) and set aside to cool.

Once cooled, grab a large mixing bowl and add ice to it. Fill about halfway with cold water. Place the  smaller bowl of the milk and chocolate mixture inside the larger bowl of ice water and stir in the heavy cream and vanilla. Stir until mixture is very cold. Alternatively, you can cover and refrigerate for several hours. 

Turn on the Cuisinart and pour the mixture into it. Stop the machine in 25 minutes - mixture will be soft and creamy, like soft serve.  Place the ice cream into a freezer safe container to set for several hours, or overnight.

Makes 10 (1/2 cup) servings


Fresh Strawberry Ice Cream
{Pictured in upper right}
 From the Kitchen of Deep South Dish

• 1 pint of fresh strawberries, stemmed and sliced
• 3 tablespoons of fresh lemon juice
• 1 cup of granulated sugar, divided
• 1 cup of ice cold whole milk
• 2 cups of ice cold heavy cream
• 1 teaspoon of pure vanilla extract

Combine the strawberries with 1/2 cup of the sugar and the lemon juice. Stir and allow to macerate for 2 hours. Strain, but reserve the juice. Remove half of the strawberries and mash well. Set aside the reserved juice, the mashed strawberries and the remaining sliced strawberries.

In a small bowl whisk together (or use a hand mixer) the milk and the sugar until the sugar is completely dissolved. Grab a large mixing bowl and add ice to it. Fill about halfway with cold water. Place the smaller bowl of milk and sugar inside the ice water and stir in the cream, vanilla, reserved juice and mashed strawberries. Do not add the sliced strawberries yet!  Stir until mixture is very cold.

Turn on the Cuisinart and pour the mixture into it. Add the sliced strawberries to the ice cream in the last 5 minutes of churning.  Stop the machine in 25 minutes - mixture will be soft and creamy, like soft serve.  Place the ice cream into a freezer safe container to set for several hours, or overnight.

Makes 10 (1/2 cup) servings

IMPORTANT NOTE: Most of these ice cream recipes will fit into a 2 quart or under ice cream maker, however, there are variations in size on the pieces of fruit. Do not overfill your freezer bowl. If you find you have more base than will fill your bowl about 2/3rds full, reserve the remaining base in a covered container in the refrigerator for a second batch or freeze. Overfilling your freezer bowl will only cause the ice cream to overflow as it freezes.

All recipes are adapted from the Cuisinart Recipe Booklet

Source: http://www.deepsouthdish.com/

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Posted by Mary on May 13, 2010

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