Maple Walnut Ice Cream Recipe

Ingredients:

• 2 cups heavy cream
• ¾ cup milk
• 1 ¼ cups Vermont grade a maple syrup
• ¾ cup walnut pieces

Preparations:

1. Pour the mixture into the bowl of the SNO ice cream maker and freeze. 
2. Please follow the manufacturer’s instructional manual.

Ice Cream Strawberry Flavor Recipe

Ingredients:

• 2 pints strawberries, washed and bulled
• ½ cup plus 2 tablespoons superfine sugar
• 3 tablespoons fresh lemon juice
• 1 ½ cups heavy cream

Preparations:

1. Puree the strawberries in a food processor. 
2. Stir in the remaining ingredients.
3. Pour the mixture into the bowl of the SNO ice cream maker and freeze. 
4. Please follow the manufacturer’s instructional manual.

Ice Cream Banana Flavor Recipe

Ingredients:

• 4 ripe bananas
• 3 tablespoons fresh lemon juice
• ¾ cup simple syrup
• 1 cup heavy cream

Preparations:

1. Working quickly to keep the bananas from darkening, peel and place them in a
2. food processor with the lemon juice. 
3. Purée until smooth. You should have about 2 cups of purée. Stir in the simple syrup, then the cream.
4. Pour the mixture into the bowl of the SNO ice cream maker and freeze.
5. Please follow the manufacturer’s instructional manual.

Peanut Butter Cup Ice-Cream Recipe

Ingredients:

• 1 cup good quality peanut butter (natural or regular)
• ²∕³ cup granulated sugar pinch sea or kosher salt
• 1 cup whole milk
• 2 cups heavy cream
• 1 teaspoon pure vanilla extract
• 1 cup chopped chocolate peanut butter cup candies (about 15 miniature peanut butter cups)

Preparations: 

1. In a medium mixing bowl, use a hand mixer on low speed to
   combine the peanut butter, sugar and salt until smooth. Add the
   milk and mix on low speed until the sugar is dissolved, about 1
   to 2 minutes. Stir in the heavy cream and vanilla. Cover and
   refrigerate at least 2 hours, or overnight. Whisk mixture together
   again before pouring into the ice cream maker. 
2.  Pour the mixture into the mixing bowl of the Cuisinart® Ice
   Cream and Gelato Maker fitted with the ice cream paddle.
   Turn unit on, set Timer and press Start. Let mix until thickened,
   about 40 to 50 minutes. Five minutes before mixing is
   completed, add the chopped candy through the mix-in opening
   and let mix in completely. The ice cream will have a soft,
   creamy texture. Serve or store in airtight container in freezer.

S'MORES Ice-Cream Recipe

Ingredients: 

• ½ cup cocoa powder, sifted
• ¹∕³ cup granulated sugar
• ¼ cup packed dark or light brown sugar
• pinch sea or kosher salt
• ²∕³ cup whole milk
• 1½ cups heavy cream
• 1 teaspoon pure vanilla extract
• ¾ cup marshmallow cream
• 2   full graham cracker sheets, crushed
• 2   ounces milk chocolate (¹∕³cup chips), melted and reserved at room temperature**

Preparations:

1. In a medium bowl, whisk together the cocoa, sugars and salt.
   Add the milk and, using a hand mixer on low speed or a whisk,
   beat to combine until the cocoa and sugars are dissolved. Stir
   in the heavy cream and vanilla. Cover and refrigerate at least 2
   hours, or overnight.
2. Pour the mixture into the mixing bowl of the Cuisinart® Ice
   Cream and Gelato Maker fitted with the ice cream paddle.
   Turn unit on, set Timer and press Start. Let mix until thickened,
   about 40 to 50 minutes. Five minutes before mixing is
   completed, gradually add the marshmallow cream**, one
   spoonful at a time*. Once mixed, add the crushed graham
   crackers and melted chocolate, one at a time, through the mixin opening and let mix in completely. The ice cream will have a
   soft, creamy texture. Serve or store in airtight container in
   freezer.

 Tip:  If marshmallow cream is too stiff, warm slightly in microwave
before adding to freezer bowl.

**Do not allow chocolate to cool or it will be difficult to add to ice cream.
*Oil the spoon prior to scooping out the fluff. This will help it release more
easily when adding to the ice cream.

Butter Pecan Ice Cream Recipe

Ingredients: 

• 4  tablespoons unsalted butter
• 1  cup pecans (halves, pieces or whole)
• 1  teaspoon sea or kosher salt
• 1  cup whole milk
• ¾  cup granulated sugar
• pinch sea or kosher salt
• 2  cups heavy cream
• 1  tablespoon pure vanilla extract 

Preparations:

1. Melt the butter in a medium skillet. Add the pecans and 1
   teaspoon of salt. Cook over medium-low heat until pecans are
   toasted and golden, stirring frequently, about 6 to 8 minutes.
   Remove from the heat, strain and reserve the pecans, allowing
   them to chill. The butter can be used for another use – delicious
   over pancakes or waffles.
2.  In a medium bowl, use a hand mixer on low speed or whisk to
   combine the milk, sugar and pinch of salt until the sugar is
   dissolved. Stir in the heavy cream and vanilla. Cover and
   refrigerate at least 2 hours, or overnight. Whisk mixture together
   again before pouring into the ice cream maker. 
3. Pour the mixture into the mixing bowl of the Cuisinart® Ice
   Cream and Gelato Maker fitted with the ice cream paddle.
   Turn unit on, set Timer and press Start. Let mix until thickened,
   about 40 to 50 minutes. Five minutes before mixing is
   completed, add the reserved pecans through the mix-in
   opening and let mix in completely. The ice cream will have a
   soft, creamy texture. Serve or store in airtight container in
   freezer.

Simple Vanilla Ice-Cream

Ingredients:

• 1½ cups whole milk
• 1   cup granulated sugar
• pinch sea or kosher salt
• 2½  cups heavy cream
• ½ to 1 tablespoon pure vanilla extract

 Preparations: 

 1. In a medium bowl, use a hand mixer on low speed or whisk to
combine the milk, sugar and salt until the sugar is dissolved.
Stir in the heavy cream and vanilla. Cover and refrigerate a
minimum of at least 2 hours, or overnight. Whisk mixture
together again before pouring into the ice cream maker. 

2. Pour the mixture into the mixing bowl of the Cuisinart Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until thickened,
about 40 to 50 minutes. The ice cream will have a soft, creamy
texture. Serve or store in airtight container in freezer.

Simple Chocolate Ice-Cream

Ingredients:

•  ¾ cup cocoa powder, sifted
•     ½   cup granulated sugar
•     ¹∕³ cup packed dark or light brown sugar
•     pinch sea or kosher salt
•     1 cup whole milk
•     2 cups heavy cream
•     ½ tablespoon pure vanilla extract

Preparations:

 1. In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.

2. Pour the mixture into the mixing bowl of the Cuisinart IceCream and Gelato Maker fitted with the ice cream paddle.Turn unit on, set Timer and press Start. Let mix until thickened, about 40 to 50 minutes. The ice cream will have a soft, creamy texture. Serve or store in airtight container in freezer.