Bedienungsanleitung Cuisinart ICE-100 (Seite 21 von 24) (Englisch)

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OLIVE OIL-THYME GELATO

Makes about 4½ cups (nine ½-cup servings)

1 cup heavy cream

3 cups whole milk, divided

1 sprig fresh thyme

1 cup granulated sugar

2 tablespoons cornstarch

pinch sea or kosher salt

¾ cup extra virgin olive oil

1 tablespoon liquid pectin

1. In a medium saucepan, combine cream, 2 cups of the milk, and

the thyme. Set over medium/medium-low heat and bring to a

simmer. Remove from heat and allow thyme to steep in the

cream/milk mixture for about 30 minutes. After steeping,

remove and discard thyme and then return to the heat and bring

back to a simmer.

2. While cream/milk mixture is re-heating, put the remaining milk,

sugar, cornstarch and salt into a small-medium mixing bowl.

Whisk to combine. Slowly whisk in the olive oil.

3. Once milk/cream mixture comes to its second simmer, add the

milk/sugar mixture and stir until fully combined. While still set

over medium/medium-low heat, continuously stir until mixture

boils and thickens to where it can coat the back of a spoon (this

will take about 15 minutes, depending on the stove being used).

4. Remove pan from heat, stir in pectin, strain and cool to room

temperature. Cover and refrigerate a minimum of at least 2

hours, or overnight. Whisk mixture together again before

pouring into the ice cream maker.

5. Pour the mixture into the mixing bowl of the Cuisinart® Ice

Cream and Gelato Maker fitted with the gelato paddle.

Turn unit on, set Timer and press Start. Let mix until thickened,

about 40 to 50 minutes. The gelato will have a soft, creamy

texture. Serve or store in airtight container in freezer.

Nutritional information per serving (based on ½ cup):

Calories 394 (69% from fat) • carb. 29g • pro. 3g • fat 31g • sat. fat 10g

• chol. 48mg • sod. 68mg • calc. 118mg • fiber 0g

PISTACHIO GELATO

Makes about 4 cups (eight ½-cup servings)

1 cup heavy cream

3 cups whole milk, divided

1¼ cups granulated sugar, divided

2 tablespoons cornstarch

pinch sea of kosher salt

2 cups pistachios

¾ teaspoon pure almond extract

1 tablespoon liquid pectin

1. In a medium saucepan, combine cream and 2 cups of the milk.

Set over medium/medium-low heat and bring to a simmer.

2. While cream/milk mixture is heating, put the remaining milk, 1

cup of the sugar, cornstarch and salt into a small-medium

mixing bowl. Whisk to combine; reserve. Put the pistachios and

remaining ¼ cup of sugar into a food processor. Pulse to

roughly chop; reserve.

3. Once milk/cream mixture comes to a simmer, add the milk/

sugar mixture and stir until fully combined. While still set over

medium/medium-low heat, continuously stir until mixture boils

and thickens to where it can coat the back of a spoon (this will

take about 15 minutes, depending on the stove being used).

4. Remove pan from heat, stir in almond extract, pectin and

pistachio/sugar mixture; cool to room temperature. Cover and

refrigerate a minimum of at least 2 hours, or overnight. Whisk

mixture together again before pouring into the ice cream maker.

5. Pour the mixture into the mixing bowl of the Cuisinart® Ice

Cream and Gelato Maker fitted with the gelato paddle. Turn

unit on, set Timer and press Start. Let mix until thickened,

about 40 to 50 minutes. The gelato will have a soft, creamy

texture. Serve or store in airtight container in freezer.

Nutritional information per serving (based on ½ cup):

Calories 464 (52% from fat) • carb. 47g • pro. 10g • fat 28g • sat. fat 10g

• chol. 54mg • sod. 80mg • calc. 166mg • fiber 3g

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Cuisinart ICE-100 Seite 21

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