Recipes for Ice Cream

• Pumpkin Sp'Ice Cream
• Mint Ice Cream
• Peppermint Ice Cream
• Eggnog Ice Cream

Pumpkin Sp'Ice Cream

Makes about 10 1/2-cup servings

Ingredients
1-1/4 cups whole milk
3/4 cup packed light or dark brown sugar
1-1/2 tablespoons molasses or dark corn syrup
1-1/3 cups pumpkin purée (solid pack pumpkin)
1 teaspoon cinnamon
3/4 teaspoon ginger
1/8 teaspoon freshly ground nutmeg
1-1/2 cups heavy cream
1 teaspoon pure vanilla extract

Directions

1. Place 1 cup of the milk in a blender with the brown sugar, molasses, pumpkin purée, cinnamon, ginger, and nutmeg.
2. Blend on high speed until smooth and homogenous, about 30 seconds.
3. Transfer to a bowl and stir in the remaining cold milk and cream. If not making ice cream immediately, cover and refrigerate until ready to use.
4. Turn on ice cream maker and pour in ingredients.
5. Allow to mix and freeze until desired serving consistency is reached. Before checking consistency, wait 12 to 15 minutes.
6. If ice cream is not thick enough, pour the mixture back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.
7. Serve in cups or cones, adding mix-ins while dispensing ice cream.

Nutritional information per serving: Calories 217 (58% from fat), Carbohydrates 21 g., protein 2 g., fat 14 g., saturated fat 9 g., cholesterol 53 mg., sodium 35 mg., calcium 85 mg., fiber 1 g.

All recipes are copyrighted works of Cuisinart, used by Frontgate with permission from Cuisinart. These recipes may not be copied or used without the permission by Cuisinart.

Back to top

Mint Ice Cream

Makes about 10 1/2-cup servings

Ingredients
1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon mint extract (may use peppermint or spearmint)
4-5 drops green or pink food coloring

Directions

1. Place milk and sugar in a medium bowl.
2. Use a hand mixer (about 1 to 2 minutes on low speed) or a whisk to mix until the sugar is dissolved.
3. Stir in the heavy cream and mint extract.
4. Add food coloring in drops to reach desired color. If not making ice cream immediately, cover and refrigerate until ready to use.
5. Turn on ice cream maker and pour in ingredients.
6. Allow to mix and freeze until desired serving consistency is reached. Before checking consistency, wait 12 to 15 minutes.
7. If ice cream is not thick enough, pour the mixture back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.
8. Serve in cups or cones, adding mix-ins while dispensing ice cream.
9. For mint chip ice cream, add mini chocolate morsels.

Nutritional information per serving: Calories 238 (68% from fat), Carbohydrates 17 g., protein 2 g., fat 19 g., saturated fat 12 g., cholesterol 69 mg., sodium 30 mg., calcium 60 mg., fiber 0 g.

All recipes are copyrighted works of Cuisinart, used by Frontgate with permission from Cuisinart. These recipes my not be copied or used without the permission by Cuisinart.

Back to top

Peppermint Ice Cream

Makes about 10 1/2-cup servings

Ingredients
1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon peppermint extract
4-5 drops green or pink food coloring

Directions

1. Place milk and sugar in a medium bowl.
2. Use a hand mixer (about 1 to 2 minutes on low speed) or a whisk to mix until the sugar is dissolved.
3. Stir in the heavy cream and peppermint extract.
4. Add food coloring in drops to reach desired color. If not freezing immediately, cover and refrigerate until ready to use.
5. Turn on ice cream maker and pour in ingredients.
6. Allow to mix and freeze until desired serving consistency is reached. Before checking consistency, wait 12 to 15 minutes.
7. If ice cream is not think enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.
8. Serve in cups or cones, adding mix-ins while dispensing.
9. For peppermint chip ice cream, add mini chocolate morsels.

All recipes are copyrighted works of Cuisinart, used by Frontgate with permission from Cuisinart. These recipes my not be copied or used without the permission by Cuisinart.

Back to top

Eggnog Ice Cream

Makes about 10 1/2-cup servings

Ingredients
1/2 cup pasteurized egg product, such as EggBeaters ®
3/4 cup sugar
1 cup whole milk, well chilled
2 cups heavy cream, well chilled
1 teaspoon rum extract
1 teaspoon brandy extract
1/2 teaspoon pure vanilla extract
1/8-1/4 teaspoon freshly grated nutmeg, to taste

Directions

1. Combine the pasteurized egg product and sugar in a medium bowl and beat on medium speed with a hand mixer until thickened and pale yellow in appearance, about 1-1/2 to 2 minutes.
2. Use low speed to stir in the whole milk, heavy cream, rum extract, brandy extract, and vanilla extract.
3. Stir in the nutmeg to taste.
4. Turn on ice cream maker and pour in ingredients.
5. Allow to mix and freeze until desired serving consistency is reached. Before checking consistency, wait 12 to 15 minutes.
6. If ice cream is not think enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.
7. Serve in cups or cones, adding mix-ins while dispensing.
8. For peppermint chip ice cream, add mini chocolate morsels.

All recipes are copyrighted works of Cuisinart, used by Frontgate with permission from Cuisinart. These recipes may not be copied or used without the permission by Cuisinart.