Love my cuisinart. I've had it for 20+ years with no issues. I have extra inserts so that it's easy to make a few flavors without waiting.

Also have a Cuisinart. Mine makes 1.5 qts.

Have tried different recipes, but Mocha Latte is our favorite. I've started adding 2 tablespoons Kahlua after the mixture has cooled and before refrigerating overnight. That makes the ice cream easier to scoop after it's been frozen. I skip the pecans and add a little more dark chocolate.

Mocha Latte ice cream

Yum, Cindy, that looks good and I really like the bowl.

I also have a Cuisinart, and it makes 1.5 quarts. I have an extra insert too, and often make two different flavors of ice cream when the grandkids are coming over. We also make homemade waffle cones, but that's a huge pain, so I try to convince them that they want sundaes, all that topping, you know. (grin)

Annie

My cuisinart has been great. An appliance i never researched over 10 yrs ago. It was free with another purchase. Surprised how well it has worked all these years. Though i don't really use it that much.

Got a bee in my bonnet a few weeks ago and made a hit batch of ice cream sammies. Easy serving for a crowd not needing bowls and spoons.

At first i just used the book that came with it and branched out from there.

Funny! I have a Cuisinart too - the kind w/ a canister you freeze so no need for salt/ice. Thinking it's the 1.5 quart too...

I have a Cuisinart with the canister that you freeze, too. I love it. Will have to look for my super easy and fast recipes to post.

I've only used the recipe for the chocolate which I'm addicted to, but I bet the other two on here are good as well. They were originally posted by tracey_oh.

Vanilla Ice Cream

1 c cream
1 c milk
1 can Sweetened Condensed milk
2 t vanilla

Combine all ingredients then freeze in an ice cream maker.

Chocolate Ice Cream

1 can sweetened condensed milk
1/3 cup cocoa powder
2 c cream
1 c milk
1 T vanilla extract

Combine the SCM and the cocoa then add in the other ingredients. Freeze in an ice cream maker.

Lemon Ice Cream (warning: a bit tart)

1 can Sweetened Condensed milk
1 c cream
1 c milk
1 T lemon zest
2/3 c lemon juice
1/8 t salt

Combine all ingredients then freeze in an ice cream maker.

Cindy, would you mind sharing your Mocha Latte recipe? i have a Cuisinart also and never used it and would love to try your recipe. Thanks

Sally, you can see the recipe if you click on the green link in my post, but here it is C&P.

Mocha Latte Ice Cream

3/4 cup sugar

2 tablespoons cornstarch

1 tablespoon instant espresso

1/8 teaspoon salt

2 cups milk

1 cup heavy whipping cream

1 egg yolk

1 1/2 teaspoons vanilla bean paste*

1 cup chopped pecans

2 ounces finely chopped semisweet chocolate

Garnish: dark-chocolate sticks

1. Whisk together first 4 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.

3. Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.

4. Meanwhile, preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 minutes or until toasted and fragrant, stirring once halfway through. Cool completely (about 30 minutes).

5. Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and time may vary.) Before transferring ice cream to an airtight container for further freezing, stir in pecans and chocolate. Garnish, if desired.

*Vanilla extract may be substituted.

Southern Living

JULY 2010

Well this is inspiring! I have a Cuisinart too that I really, really like, but I haven't used in a couple of years (more of a space problem for me). With all of these recipes, I may have to back to it!

Cathy in SWPA

Thanks so much Cindy.......I'm going to try it. It's and old Cuisinart...but brand new!!!

You're welcome. Hope you like it.

Just a note ... I add the chocolate the last few minutes while the machine is still running rather than stir it in afterwards.

I have a 1.5 quart Cuisinart that I got for cheap at a promotional sale a Kohl's and I do not like it - mainly because it is way too loud, and 1.5 quarts is too small. I have a 2 quart Kitchenaid ice cream attachment, and that is what I mainly use. Unfortunately, my new KA mixer is louder than my old one (but not as loud as the Cuisinart), and there are no doors on my kitchen - I hate open kitchens because of the noise/odors, etc. Anyway, if I use the Cuinsinart, I move it to the guest bedroom to run it so that I can close the door and not have to listen to it. The KA is too heavy and bulky to move that much.

Here are my two favorite recipes:

Strawberry Ice Cream

3 cups fresh ripe strawberries, stemmed and sliced

4 tablespoons freshly squeezed lemon juice
1-1/2 cup sugar, divided
1-1/4 cups whole milk
2-3/4 cups heavy cream
1 Tbsp Cointreau or Grand Marnier

In a small bowl, combine the strawberries with the lemon juice and 1/2 cup
of the sugar. Stir gently and allow the strawberries to macerate in the juices
for 2 hours. Strain the berries, reserving juices. Mash or purée half the
berries.

In a medium mixing bowl, use a hand mixer on low speed to combine the milk
and remaining granulated sugar until the sugar is dissolved, about 1 to 2
minutes. Stir in the heavy cream, reserved strawberry juice, mashed
strawberries, and Cointreau. Turn the machine on; pour the mixture into freezer
bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before
mixing is completed, add the reserved sliced strawberries and let mix in
completely. The ice cream will have a soft, creamy texture. If a firmer
consistency is desired, transfer the ice cream to an airtight container and
place in freezer for about 2 hours. Remove from freezer about 10 minutes before
serving.

Yield: approximate 1/2 gallon.

*Note: This recipe will not fit in a 1-1/2 quart ice cream machine – you
must use a 2 quart machine or reduce the recipe.

***********************************************

Chocolate Ice Cream

• 3/4 cup sugar
• 1 cup milk
• 1/8 teaspoon salt
• 2 tablespoons unsweetened
  cocoa powder
• 3 egg yolk, lightly beaten
• 2 ounces semisweet chocolate,
  chopped
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 4 Tbsp Frangelico (optional)
• 7/8 cup toasted hazelnuts,
  coarsely chopped (optional)

1. Combine sugar, milk, salt,
   and cocoa powder in a saucepan over medium heat, stirring constantly.
   Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir
   in about 1/2 cup of the hot liquid, and return to the saucepan. Heat until
   thickened, but do not boil (approximately 170°). Remove from the heat, and
   stir in the chopped chocolate until chocolate is melted. Pour into a
   chilled bowl, and refrigerate for about two hours until cold, stirring
   occasionally.
2. When chocolate mixture has
   completely cooled, stir in the cream, vanilla, and 2 tablespoons
   Frangelico. Pour into a 2-quart* ice cream maker, and freeze according to
   manufacturer's directions.
   Generally, after 20-25 minutes, the ice cream is hard enough to add
   the nuts and the last 2 tablespoons of Frangelico, and then run the
   machine another 10 minutes.

*If
not using nuts, you can use a 1-1/2 quart maker.

Cindy's mocha recipe looks good, but like her I would omit the pecans and add extra chocolate instead and the Kahlua. I love pecans but I have never liked them in ice cream, but I do like other nuts in ice cream. I dislike Butternut Pecan ice cream more than any other, and I have many better uses for the huge quantities of pecans I've had in the past. I frequently make vanilla ice cream, for which I make a simple Crème Anglaise with vanilla bean and freeze the custard in the ice cream maker.

Lars, was that the $15 special at Kohl's? I ordered 3 machines that year to give as Christmas gifts. The Cuisinart is noisy, but it's only for 20 minutes. I usually have music or the TV on in the background.

Have that same strawberry recipe. Even though I dated it 6/11 I don't remember making it and you're right it would have been too much for my machine.

Ina made vanilla ice cream today with a creme anglaise. She put cognac in hers. Do you add any alcohol?

Yes, I think it was the $15 special - it was so cheap I could not resist it, and it was hard to believe that it was so cheap. I have gotten quite a bit of use out of it, but I do put it in another room to run it. I think the strawberry recipe is from Cuisinart, but I added the Cointreau to it. I guess vanilla is the only ice cream I do not add some alcohol to, although I do add some when I serve it, and I have a lot of different liqueurs that are good with vanilla. Kahlua makes a mocha version that I like and also a hazelnut version. Sometimes I add Amaretto to vanilla ice cream, but that's probably the only one I would add when making it. I do have Cognac, and so I could try that. I've been putting Cognac in my French toast.

I got the Cuisinart as well.

Thanks again Lars, for giving me your chocolate ice cream recipe back then. I use it all the time... but I did make a small change. I use half and half, instead of milk. When I make ice cream, I want CREAM. :)

Sometimes I omit the chocolate and put blue berries or strawberries in. I will have to try your strawberry ice cream recipe.

I no longer buy ice cream... and LOVE my ice cream so much more. Made lots the last 6 weeks, as my grand daughter was staying with me.

Like I said, Thanks again, Lars.

Moni

SIMAC ice cream machines that include the refrigeration unit can be found on eBay for $100-200, just FYI. Parts are still available.

FWIW, mine is open @ the top & I place a folded bath towel over it to keep the cold in - seems to cut down the noise a bit as well...

Could someone please post a link to the 1.5 Quart Cuisinart Ice Cream Maker you have? Thank you in advance.

Cuisinart 1.5 quart

Made the vanilla bean ice cream from the Cuisinart recipe book last week. Way too rich!

I just ordered a Whynter ICM-200LS, and it should be delivered on Tuesday, in time for me to make ice cream for Thanksgiving! We had the A/C on yesterday, and it's 85° right now and it's not yet noon! Yesterday, it was 89° (tying a record). It will probably be cold by Thanksgiving, however, but I can still make ice cream. Current forecast has a high of 59° for Thursday, and that's about as cold as it gets here. I will be surprised if it really is that cold.

It's satsuma season down here. Saw a couple recipes in the paper this week that I'd like to try ... Gingerbread with Satsuma Mascarpone Cream and Satsuma Sorbet. Hope to try one of them this week.

Satsuma Sorbet

I made the chocolate ice cream recipe I posted above on Saturday, but I realize now that the nuts should not exceed 1/2 cup. In fact, I am now using a fairly different recipe, and I will post that when I get home. I reduced the sale to 1/32 tsp (one pinch), and I used 3 egg yolks plus one whole egg. Also, I used 5 oz of chocolate instead of only 2, and I think I used 3 tbsp of cocoa, but the same amount of sugar. Anyway, it was sweet enough. I was out of Frangelico (I used it in egg nog), and so I had to use Hazelnut Kahlua, but that was okay. I only used 2 tbsp and I should have used four because the ice cream came out very hard after spending the night in my freezer.

The new machine works like a dream, and it is so much quieter than the other ones I have. Also, it is so much easier to add ingredients. I poured the entire custard mixture into the bowl (with the dasher) with the lid completely off, and then toward the end, I added the nuts through the window opening. The machine shut off by itself when the ice cream was done (about 35 minutes) and went into freeze only mode, but I removed the bowl promptly so that it would be easier to remove the dasher. My only issue is that the dasher has some "teeth" that are somewhat difficult to get the ice cream off of, and none of the parts can go into the dishwasher, but I am okay with that as long as no one else ever puts them in there. You cannot use metal utensils with it either, and it came with a very nice plastic scoop for removing the ice cream at the end.

I am already looking forward to my next batch. I bought some vanilla beans (rather expensive) for French Vanilla, and so I will probably make that next, since strawberries are not in season. I would make coconut ice cream, but Kevin does not like it. Still, I can make small batches for myself easily enough, and so I will make a batch of that as well. I have a coconut in the fridge.

Also, I used my new thermometer spoon for this recipe.

Double
Chocolate Ice Cream

Makes
about 2 quarts

2
cups heavy cream
3 tablespoons unsweetened cocoa powder
5
ounces bittersweet or semisweet chocolate
1 cup whole milk
3/4
cup granulated sugar
Pinch of salt (optional)
5 large egg yolks
(or 3 egg yolks plus 1 whole egg)
2-4 Tbsp Frangelico
1/2 cup
toasted and peeled hazelnuts

1.
Warm 1 cup of the cream with the cocoa powder in a medium saucepan,
whisking to thoroughly blend the cocoa. Bring to a boil, then reduce
the heat and simmer at a very low boil for 30 seconds, whisking
constantly. Remove from the heat and add the chopped chocolate,
stirring until smooth. Then stir in the remaining 1 cup cream. Pour
the mixture into a large bowl, scraping the saucepan as thoroughly as
possible, and set a mesh strainer on top of the bowl.

2.
Warm the milk, sugar, and salt in the same saucepan. In a separate
medium bowl, whisk together the egg yolk. Slowly pour the warm milk
into the egg yolks, whisking constantly, then scrape the warmed egg
yolks back into the saucepan.

3.
Stir the mixture constantly over the medium heat with a heatproof
spatula, scraping the bottom as you stir, until the mixture thickens
and coats the spatula (170°F on an instant-read thermometer). Pour
the custard through the strainer and stir it into the chocolate
mixture until smooth, then stir in the Frangelico. Stir until cool
over an ice bath.

4.
Chill the mixture thoroughly in the refrigerator, then freeze it in
your ice cream maker according to the manufacturer’s instructions.
(If the cold mixture is too thick to pour into your machine, add more
Frangelico.) You can also add 1/2 cup toasted hazelnuts towards the
end of the freezing.

Thanks to all posters who commented.