Thursday, May 13, 2010

Quick and Easy Ice Cream in the Cuisinart

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. 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.

If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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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 

Fresh Peach Ice Cream
{not pictured}

Substitute 3 cups of sliced fresh peaches for the strawberries.

Be sure to check out the reader contributed ice cream recipes at the Facebook page!

All recipes are adapted from the Cuisinart Recipe Booklet

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

Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
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Posted by on May 13, 2010
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24 comments:

  1. Amazing! Id love to try the butter pecan. I love hazelnut and pistachio icecream so pecan will be perfect for me.... Dropping by from SITS!

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  2. I have a rival ice cream freezer--probably not as good as the cuisinart--I'd like to get one of them sometime. but i totally agree---having one that you keep the bucket in the freezer all the time is the ONLY way to make homemade ice cream. and i like the fact it forces small quantities--it's hard to go overboard if you have a smaller amount. thanks for this post.
    dianeswords.wordpress.com

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  3. I'll have a scoop of each please.

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  4. I was given a Cuisinart for a wedding present over 7 years ago, maybe I should get it out and whip up some ice cream for the kiddies. That chocolate is calling my name. :}

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  5. I love all the ice cream recipes you have shared with us. I'd love to have a scoop of each. I hope you are having a wonderful day. Blessings...Mary

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  6. I just bought a Cuisinart ice cream maker not long ago. I'm with you, it is sooo easy and makes great ice cream! I'm going to have to try that butter pecan. I was just thinking butter pecan ice cream made with pralined pecans would be divine! Making this soon!

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  7. I love icecream, and this looks yummy. Thank you for visiting on my SITS day, I've added your FB page to my faves, hope to keep in touch (mine's at http://facebook.com/mrs.rachel.cotterillif you want to drop by)

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  8. I am overflowing with strawberries over here so I may have to try your two ice creams that call for them. They all sound delicious!

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  9. Hi. Just popped over to visit! This ice cream looks very 'do-able".....so many varieties, I don't know which one to start on first!!! Wonderful blog!!!

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  10. They all sound soo yummy and its hot here so its the perfect day for it!! I especially would love the fresh strawberry:)

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  11. That's the one we have and I've only used it to make frozen adult beverages. Bookmarking this one to do soon, it's a might bit warm out.

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  12. Mmmm Butter Pecan... I feel like Homer Simpson. Lol.

    Glad I found your blog, and thanks for stopping by on my SITS day!

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  13. Hey Mary! I've been M.I.A. for the last month and am just now catching up on my fave blogs. YAY, ya got the best ice cream maker of them all! I bought it last year for W.D. for his Father's Day gift and just CANNOT wait to get started on making some fresh ice cream. I adore (I know that I'm really not supposed to do that for material things) Butter Pecan ice cream. Oh my, it's heaven on earth! Thanks for giving us a great recipe! I'll be back more often now that school is out for summer! (Phew!) Hugs, Roz

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  14. I just purchased a Cuisinart Ice Cream maker this week. I look forward to trying these out!

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  15. Have one of the double ones but never have room in my freezer :( Will have to make room I guess. These recipes all sound wonderful. Do you think I could use a sugar substitute - am diabetic and no sugar is my new lifestyle.

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  16. Not sure about the sugar substitute thing Pam - I'd have to look into that!

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  17. All of the recipes you have listed here are identical to the recipe book that came with the Cuisinart. Is the only adaptation that you didn't use whole milk?

    ReplyDelete
    Replies
    1. Well... hey there! I don't think you've ever commented here before, but thank you for your observation. Unfortunately, it's just inaccurate. If you check them against whatever manual you are using, you will see they are certainly not "identical." Thanks for stopping by though and taking the time to comment.

      Delete
  18. I made the chocolate yesterday, and my family gobbled it up. The best ice cream I have ever had. It stays super creamy in the freezer, doesnt get rock hard like the store bought. I am trying blackberry instead of strawberry and hope it turns out just as fab as the chocolate. Thanks for the recipes!!

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  19. I love our Cuisinart ice cream maker! The one thing I believe is very important is the fact I know exactly what goes into my family's food.

    Have you ever noticed that high fructose corn syrup is a major ingredient in store bought ice cream today? That's just evil chemicals your body doesn't need.

    I'm an ice cream addict, and if I can find a way to make it less "unhealthy" I'm all over it. Thanks so much for your recipes. We'll be using them this weekend.

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    Replies
    1. Depending on the brands, there can certainly be all sorts of other ingredients in ice cream. Homemade anything is always the best and it really shines through in ice cream!

      Delete
  20. One of my favorite flavors to make in my Cuisinart is Peppermint ice cream.
    Just reduce the vanilla extract to 1/2 teaspoon and add 1 teaspoon peppermint extract.
    During the last 5 minutes, add about 1/2 cup finely crushed peppermint candy.
    Very refreshing!!

    ReplyDelete

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