When I got the chance to try out Cuisinart’s Supreme Commercial Quality Ice Cream Maker I jumped at it! Not only does it churn the ice cream but it freezes it as well so that it’s ready to eat after an hour in the machine.

Looks really spacey and cool

I attempted a vanilla frozen yogurt, a dragonfruit lychee sorbet, and a chocolate ice cream with Reese’s peanut butter cups. I would say that the yogurt is best eaten straight from the machine as it retains a soft serve quality because once it’s put in the freezer it becomes a bit hard and needs to be left out for a while before serving. The other two however, need to be put in the freezer to firm up a bit. One mistake I made was not putting enough sugar in my sorbet. When you want to make ice cream it somehow loses sweetness as it churns so I suggest making sure the puree/custard is sweet enough before churning.

Make sure you mix enough sugar in sorbets because the freezing process will render it less sweet

The chocolate ice cream with the Reese’s peanut butter cups was an instant hit…rich and chocolatey with creamy salty peanut butter woven in. A perfect treat for a dinner party or just to have in your home when a chocolate craving hits!

Mmm... peanut butter and chocolate... it's goood...

I love that this machine makes churning ice cream a breeze with just one dial to turn and the only fault I can find with it is that it can be a bit loud.

Chocolate Ice Cream with Reese’s Peanut Butter Cups

Ingredients:
1 cup whole milk
1 cup fresh cream
1/3 cup plus 2 tablespoons unsweetened cocoa powder
1 1/2 tsp pure vanilla extract
1/2 cup semisweet chocolate, chopped
4 large egg yolks
1/2 cup granulated white sugar
4 Reese’s peanut butter cups, chopped


Method:
In a small saucepan whisk together the milk, cream, and the cocoa powder until it is a smooth paste. Place over medium-high heat and bring the cocoa mixture and to the scalding point (the milk begins to foam up). Remove from heat, add the chopped chocolate and stir until the chocolate has completely melted and is smooth.

Meanwhile in another bowl beat the egg yolks and sugar until light and fluffy. Gradually pour the scalding cocoa mixture into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle. If any lumps do form, strain the mixture first before heating.

Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon.

Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold for several hours or preferably overnight.

Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer's instructions. 10 minutes before the machine is done churning add in the chopped up Reese’s cups so it mixes in well. Once made, transfer the ice cream to a chilled container and store in the freezer. Enjoy!

Chocolaty ice cream with bits of crunchy peanut butter inside... slobber...

The Cuisinart Ice Cream Maker retails for RM2699.

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