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ICE CREAM
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 YIELD 8 (1/2 CUP) SERVINGS
COOKING TIME 40 MINUTES Banana Cream
Pie Ice Cream
PREP TIME 10 MINUTES
TOTAL TIME 50 MINUTES

INGREDIENTS Directions
Whisk together the milk, cream, sugar, vanilla, bananas and
salt. Pour into the ice cream maker and churn for 40
1 CUP WHOLE MILK minutes. Stir in the wafers and freeze for at least 4 hours
2 CUPS HEAVY CREAM before serving.
¾ CUP SUGAR
2 TEASPOONS VANILLA
¼ TEASPOON SALT
3 RIPE BANANAS, PEELED AND MASHED
10 VANILLA WAFERS, BROKEN INTO SMALL PIECES

Copyright © 2016 Gourmia. All Rights Reserved. Ice Cream Maker 2

 YIELD 8 (1/2 CUP) SERVINGS
COOKING TIME 40 MINUTES Black Fo�est
Choco�ate Cherry
PREP TIME 30 MINUTES
TOTAL TIME 1 HOUR, 10 MINUTES

INGREDIENTS
Ice Cream
8 OZ. SEMI-SWEET OR BITTERSWEET CHOCOLATE Directions
1 CUP WHOLE MILK Add the cherries to a pot set over low heat. Add the water
2 CUPS HEAVY CREAM and sugar and stir for about 10 minutes or until the cherries
have broken down. Allow to cool. Note: If cherries are not in
¾ CUP SUGAR
season, you can use frozen cherries or even canned cherry
2 TEASPOONS VANILLA pie filling that has been rinsed slightly.
¼ TEASPOON SALT
1 CUP COOKED CHERRIES Melt the chocolate in the microwave or in a bowl set over a
pot of simmering water. Stir until thoroughly melted and
allow to cool slightly. Whisk together the milk, cream,
Fo� �he cherries:
sugar, vanilla and salt. Whisk in the melted chocolate and
1 CUP CHERRIES, PITTED pour into the ice cream maker. Churn for 40 minutes and
1 TABLESPOON SUGAR stir in the cherries. Freeze for at least 4 hours before
1 TABLESPOON WATER serving.

Copyright © 2016 Gourmia. All Rights Reserved. Ice Cream Maker 3

 YIELD 8 (1/2 CUP) SERVINGS
COOKING TIME 40 MINUTES Blue�erry
Cheesecake
PREP TIME 20 MINUTES
TOTAL TIME 1 HOUR

INGREDIENTS
Ice Cream
1 CUP WHOLE MILK Directions
1 CUP HEAVY CREAM Add the blueberries, lemon zest, water and sugar to a pot
8 OZ. CREAM CHEESE, SOFTENED over low heat. Cook, stirring often, for about 10 minutes or
until the blueberries soften and break down. Cool
¾ CUP SUGAR
completely.
2 TEASPOONS VANILLA
¼ TEASPOON SALT Whisk together the milk, cream, cream cheese, sugar,
vanilla and salt. Pour into the ice cream maker and churn
Fo� �he b�ue�erry compote: for 40 minutes. Add in the blueberry compote and swirl
around using a butter knife. Freeze for at least 4 hours
½ CUP BLUEBERRIES
before serving.
ZEST OF 1 LEMON
1 TABLESPOON WATER
1 TABLESPOON SUGAR

Copyright © 2016 Gourmia. All Rights Reserved. Ice Cream Maker 4

 YIELD 8 (1/2 CUP) SERVINGS
COOKING TIME 40 MINUTES Coo�ies ‘n Cream
Ice Cream
PREP TIME 25 MINUTES
INACTIVE PREP TIME 4 HOURS
TOTAL TIME 5 HOURS, 5 MINUTES

INGREDIENTS Directions
Add the milk, cream, sugar and salt to a pot set over low
heat. Stir until the sugar has dissolved. Add the egg yolks
1 CUP WHOLE MILK and vanilla to a bowl and whisk together. Ladle about a
quarter cup of the warm liquid into the egg mixture and
2 CUPS HEAVY CREAM
whisk to combine. This will raise the temperature of the
¾ CUP SUGAR eggs and keep them from scrambling. Add the egg mixture
¼ TEASPOON SALT into the pot and cook, stirring continuously, until the
1 TABLESPOON VANILLA BEAN PASTE mixture reaches about 170˚F and coats the back of a spoon.

6 EGG YOLKS
Strain the mixture into a container with a tight fitting lid,
10 OREO COOKIES (OR OTHER CHOCOLATE COOKIES), allow to cool, and refrigerate for at least 4 hours or
BROKEN INTO SMALL PIECES overnight. Pour into the ice cream maker and churn for 40
minutes. Fold in the cookies and freeze for at least 4 hours
before serving.

Copyright © 2016 Gourmia. All Rights Reserved. Ice Cream Maker 5

 YIELD 8 (1/2 CUP) SERVINGS
COOKING TIME 10 MINUTES Honey Vanilla
Ice Cream
PREP TIME 10 MINUTES
TOTAL TIME 20 MINUTES

INGREDIENTS Directions
Whisk together the milk, cream, sugar, honey, vanilla and
salt. Pour into the ice cream maker and churn for 40
1 CUP WHOLE MILK
minutes. Freeze for at least 4 hours before serving.
2 CUPS HEAVY CREAM
¼ CUP SUGAR
½ CUP HONEY
1 TABLESPOON VANILLA
¼ TEASPOON SALT

Copyright © 2016 Gourmia. All Rights Reserved. Ice Cream Maker 6

 YIELD 8 (1/2 CUP) SERVINGS
COOKING TIME 40 MINUTES Dairy Free
Mango So��et
PREP TIME 10 MINUTES
TOTAL TIME 50 MINUTES

INGREDIENTS Directions
Add the mangoes, water, lime juice, salt and sugar to a
blender and puree until smooth. Pour into the ice cream
2 WHOLE MANGOES
(OR ABOUT 10 OZ. FROZEN MANGO CHUNKS) maker and churn for 40 minutes. Freeze for at least 4 hours
before serving.
1 ½ CUPS WATER
2 TABLESPOONS LIME JUICE
¼ TEASPOON SALT
4 – 6 TABLESPOONS SUGAR
(DEPENDING ON HOW SWEET YOUR MANGO IS)

Copyright © 2016 Gourmia. All Rights Reserved. Ice Cream Maker 7

 YIELD 8 (1/2 CUP) SERVINGS
COOKING TIME 40 MINUTES Mint Choco�ate
Chip Ice Cream
PREP TIME 20 MINUTES
INACTIVE PREP TIME OVERNIGHT
TOTAL TIME 1 HOUR + OVERNIGHT

INGREDIENTS Directions
Add the cream, milk, sugar, vanilla and salt to a pot over
medium low heat. Stir until the sugar has dissolved.
Remove from the heat and add the mint. Allow to cool
2 CUPS HEAVY CREAM
slightly, pour into a container with a tight fitting lid (include
1 CUP WHOLE MILK the mint) and refrigerate overnight. Strain out the mint,
¾ CUP SUGAR (add the food color here, if using), pour into the ice cream
1 TEASPOON VANILLA maker and churn for 40 minutes. Stir in the chocolate chips
and freeze for at least 4 hours before serving.
¼ TEASPOON SALT
LARGE HANDFUL OF FRESH MINT
1 CUP SEMI-SWEET CHOCOLATE CHIPS
GREEN FOOD COLOR (OPTIONAL)

Copyright © 2016 Gourmia. All Rights Reserved. Ice Cream Maker 8

 YIELD 8 (1/2 CUP) SERVINGS
COOKING TIME 30 MINUTES Peanut Butter
Ice Cream
PREP TIME 10 MINUTES
TOTAL TIME 40 MINUTES

INGREDIENTS Directions
Whisk together the cream, milk, sugar, vanilla, salt and
peanut butter. Pour into the ice cream maker and churn for
2 CUPS HEAVY CREAM
30 minutes. Freeze for at least 4 hours before serving.
1 CUP WHOLE MILK
¾ CUP SUGAR
1 TEASPOON VANILLA
¼ TEASPOON SALT
¾ CUP PEANUT BUTTER

Copyright © 2016 Gourmia. All Rights Reserved. Ice Cream Maker 9

 YIELD 8 (1/2 CUP) SERVINGS
COOKING TIME 40 MINUTES Sal�ed Caramel
Ice Cream
PREP TIME 20 MINUTES
TOTAL TIME 1 HOUR

INGREDIENTS Directions
To make the caramel, add the sugar to a pot on very low
heat and stir continuously until it melts. Be very careful not
1 CUP WHOLE MILK
to burn it. Add the heavy cream (note that the mixture will
1 ¼ CUPS HEAVY CREAM bubble up). Stir in the butter and salt and continue stirring
2 TEASPOONS VANILLA until all lumps are gone. Cool thoroughly.
¼ TEASPOON SALT
Whisk together the milk, cream, vanilla, salt and caramel
CARAMEL SAUCE
sauce. Pour into the ice cream maker and churn for 40
Fo� �he caramel sauce: minutes. Freeze for at least 4 hours before serving.
¾ CUP SUGAR
¾ CUP HEAVY CREAM
1 TABLESPOON UNSALTED BUTTER
¼ TEASPOON SALT

Copyright © 2016 Gourmia. All Rights Reserved. Ice Cream Maker 10

 YIELD 8 (1/2 CUP) SERVINGS
COOKING TIME 40 MINUTES Straw�erry
Sho�tcake
PREP TIME 10 MINUTES
TOTAL TIME 50 MINUTES

INGREDIENTS
Ice Cream
1 CUP WHOLE MILK
Directions
2 CUPS HEAVY CREAM Whisk together the milk, cream, sugar, vanilla and salt. Pour
¾ CUP SUGAR into the ice cream maker and churn for 40 minutes. Fold in
2 TEASPOONS VANILLA the sliced strawberries and pound cake pieces. Freeze for
at least 4 hours before serving.
¼ TEASPOON SALT
1 LB. STRAWBERRIES, SLICED
1 SLICE POUND CAKE, CUT INTO ½” PIECES

Copyright © 2016 Gourmia. All Rights Reserved. Ice Cream Maker 11