![]() ![]() Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. Hey Y’all! Welcome to some good ole, down home southern cooking. Overfilling your freezer bowl will only cause the ice cream to overflow as it freezes.Īll recipes are adapted from the Cuisinart Recipe BookletĪs an Amazon Associate, Deep South Dish earns from qualifying purchases. 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. 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. Place the ice cream into a freezer safe container to set for several hours, or overnight. Stop the machine in 25 minutes - mixture will be soft and creamy, like soft serve. Add the sliced strawberries to the ice cream in the last 5 minutes of churning. Turn on the Cuisinart and pour the mixture into it. Do not add the sliced strawberries yet! Stir until mixture is very cold. Place the smaller bowl of milk and sugar inside the ice water and stir in the cream, vanilla, reserved juice and mashed strawberries. Grab a large mixing bowl and add ice to it. In a small bowl whisk together (or use a hand mixer) the milk and the sugar until the sugar is completely dissolved. Set aside the reserved juice, the mashed strawberries and the remaining sliced strawberries. Remove half of the strawberries and mash well. 1 pint of fresh strawberries, stemmed and slicedĬombine the strawberries with 1/2 cup of the sugar and the lemon juice.Alternatively, you can cover and refrigerate for several hours. 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. Once cooled, grab a large mixing bowl and add ice to it. Transfer to a bowl (use one that will fit inside of a slightly larger bowl - see below) and set aside to cool. Add the hot milk and continue processing until smooth. In a food processor, pulse the chocolate and sugar together until the chocolate is finely chopped. Warm the milk on the stovetop or in the microwave, just until right at steaming. 8 ounces of semi-sweet chocolate, broken.Add the nuts to the ice cream in the last 5 minutes of churning. Remove and strain, reserving the flavored butter for another use. ![]() Saute over a medium high heat until nuts are lightly browned. Melt the butter in a small skillet and add the nuts and salt. Whisk in the sugar until dissolved about 2 minutes. Place a smaller bowl inside the ice water and pour in the milk. Add artificial sweeteners after any cooking processes are completed and make sure it is well dissolved. 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. 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. These ice creams, all pictured above, are adaptations from the Cuisinart product booklet, mostly in the preparation method. 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. 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. 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. 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. Quick and Easy Vanilla, Butter Pecan, Chocolate and Strawberry Ice Cream all made in my Cuisinart Ice Cream Maker. ![]()
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