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July 5, 2008

I Scream For Ice Cream!

Filed under: Dessert — Tags: , — bettylou79 @ 6:27 pm

I would eat ice cream every day if I knew that I wouldn’t look like an elephant at the end of that year. Those of you who can eat ice cream and not have consequences, I have to hate you now!

Nate and I got this fabulous ice cream maker as a wedding present (Thanks Lance!) almost 2 years ago! We have used it several times. If you are newly engaged, I highly suggest adding this to your registry!! Once you make home made ice cream it so so hard to let yourself eat store bought ice cream again!

Here is our beauty!

My mom made request for Nate and I to bring the ice cream maker to her house this weekend so we could make ice cream. I brought up a few cookbooks to look through for recipes, along with the owners manual that came with the ice cream maker. Cuisinart has not failed me! We decided on Mocha Chip Ice Cream! We added almonds and omitted the cocoa powder but I’m sure it would be great too. So, I guess we made Mocha Chip Almond Ice Cream.

Look Mom! There’s your Fiestaware and your table! He he!!

Mocha Chip Ice Cream

Servings
Makes ten 1/2-cup servings.
Ingredients
1 cup whole milk, well chilled
3/4 cup granulated sugar
3 tablespoons instant espresso
2 tablespoons unsweetened cocoa powder
2 cups heavy cream, well chilled
2 teaspoons pure vanilla extract
1/2 cup mini chocolate morsels

1/4 cup chopped almonds

Instructions
  1. In a medium bowl, use a Cuisinart® Hand Mixer or a whisk to combine the milk, granulated sugar, espresso powder, and cocoa until dissolved, about 1 – 2 minutes on low speed. Stir in the heavy cream and vanilla.
  2. Assemble the Cuisinart® ICE-20 Frozen Yogurt-Ice Cream & Sorbet Maker. Turn the machine ON; pour mixture into freezer bowl, and let mix until thickened, about 25 – 30 minutes. Add the mini chocolate morsels during the last 5 minutes of mixing. The ice cream will have a soft creamy texture. If desired, transfer the ice cream to an airtight container and place in freezer until firm, about 2 hours to “ripen.”

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