Bedienungsanleitung Cuisinart ICE-100 (Seite 20 von 24) (Englisch)

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

sugar mixture and stir until fully combined, reserve the mixing

bowl for the mascarpone. Add the mascarpone and whisk to

loosen slightly.

4. 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).

5. Remove pan from heat. Slowly pour the hot liquid into the

mascarpone, mixing with a hand mixer or whisk until mixture is

completely homogenous. Once mixture is homogenous, 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,

base will be very thick.

6. Pour the mixture into the mixing bowl, fitted with the gelato

paddle, of the Cuisinart® Ice Cream and Gelato Maker. 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. Once the gelato is thick, spoon the fig mixture in while

mixing, a large dollop at a time until all is incorporated. Serve or

store in airtight container in freezer.

Nutritional information per serving: (based on ½ cup)

Calories 257 (45% from fat) • Carb. 33g • Pro. 3g • Fat 13g • Sat. fat 8g

• Chol. 48mg • Sod. 69mg • Fiber 1g • Calc. 88mg

MIXED BERRY GELATO

Makes about 5 cups (ten ½-cup servings)

1 cup heavy cream

2 cups whole milk, divided

1 cup granulated sugar

2 tablespoons cornstarch

pinch sea or kosher salt

1 cup mixed fresh or frozen (thawed) berries

½ teaspoon pure vanilla extract

1 tablespoon mixed berry jam

1. In a medium saucepan, combine cream and 1½ 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,

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

Whisk to combine. Using a blender, food processor or hand

blender, purée the berries until mostly smooth; 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 the puréed berries, vanilla and

jam; 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 207 (44% from fat) • carb. 27g • pro. 2g • fat 10g • sat. fat 6g

• chol. 40mg • sod. 49mg • calc. 77mg • fiber 0g

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