Cuisinart ICE30BCE Manuel D'instructions page 18

and leave to stand in the fridge for 2 hrs. Strain the strawberries, reserving the liquid. Mash half
the strawberries and add these to the reserved liquid, keeping the remaining sliced strawberries
aside.
• Pour the milk and the remaining sugar into a medium bowl and whisk until the sugar has
dissolved. Stir in the cream, mashed strawberries and vanilla extract. Cover and refrigerate for
at least 2 hrs.
• Turn the appliance on, pour the mixture into the freezer bowl and leave the ice cream to churn
for 30-35 minutes.
• 5 minutes before the end of churning add the remaining sliced strawberries and allow them to
mix in thoroughly.
• This will produce a soft ice cream. For a fi rmer ice cream, transfer to an air tight container and
place in the freezer for 2 hours.
SIMPLE CHOCOLATE ICE CREAM
300ml full fat milk
130g granulated sugar
260g milk chocolate, broken into 1cm pieces
600ml double cream
1 tsp vanilla extract
• Ensure the freezer bowl is completely frozen.
• Place the sugar and chocolate into a food processor and pulse with the chopping blade until
fi nely chopped. Heat the milk over a medium heat until just bubbling around the edges. Add the
hot milk to the chocolate mixture and process well until smooth. Transfer to a medium bowl and
allow to cool completely.
• Whisk the double cream and vanilla extract into the chocolate mixture. Cover and refrigerate for
2 hours or overnight.
• Once chilled, briefl y whisk the mixture again.
• Turn the appliance on, pour the mixture into the freezer bowl and leave the ice cream to churn
for 25-30 minutes. This will produce a soft ice cream.
• For a fi rm ice cream, transfer to an air tight container and place in the freezer for 2 hours.
VANILLA ICE CREAM
300ml full fat milk
230g granulated sugar
600ml double cream
2 tsp vanilla extract
1 vanilla pod (optional)
• Ensure the freezer bowl is completely frozen.
• Pour the milk and sugar into a medium bowl and whisk until the sugar has dissolved. Stir in the
cream and vanilla extract. If using a vanilla pod, split in two and scrape the seeds out from the
inside case. Add this to the liquid mixture. Cover and refrigerate for at least 2 hrs.
• Once chilled, briefl y whisk the mixture again.
• Turn the appliance on, pour the mixture into the freezer bowl and leave the ice cream to churn
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