Adapted from the Cuisinart ice cream maker recipe book.I have a Cuisinart 1.5 Qt ICE-21P1 White Ice Cream Maker and it is working great for me.
Ingredients used and substitutes
Cold Heavy Cream – I have used an organic one. Make sure it is straight out of the fridge. Heavy whipping cream or double cream works too.
Organic Full-Fat Milk – Whole milk works the best, it will give you the creamiest ice cream. Saying that 2% milk works ok too. Use preferred one.
Packed Brown Sugar – It gives an amazing caramel-like flavor to the ice cream. If unavailable then use sugar in raw.
Unsweetened Cocoa Powder – A good cocoa powder is key to a rich chocolaty flavor. My pick is Hershey’s or Ghirardelli. Use what you have.
Pure Vanilla Extract – Do not use imitation. Always go for the real one.
Instant Coffee Powder – A secret to the best chocolate ice cream. I have used Nescafe.
Sea salt – Adding salt is adding taste, and this is my second secret ingredient to make amazing ice cream. You can use regular salt as well. I like to add sea salt to the ice cream-making process. You can add it in the beginning as well.
Important tips about making the best ice cream in a machine
Do not over-measure the ingredients as the ice cream pot may overflow in the process of churning.
The ingredients used should be chilled, not frozen but cold.
For maximum results, you can chill the mixture for at least 1 hour before churning.
Every ice cream maker is different. Be sure to follow your manufacturer's instructions.
Time up the process once the machine starts churning. Have a look after the ice cream thickens, say after 25 minutes. Add any nuts, chocolate chips just 5 minutes before the churning is done. If you add it at an early stage, you won’t get creamy airy ice cream.
Always have your ice cream pot in the freezer and ready to go. (May differ with different brands)
For easy clean-up, always use hot soapy tap water and not cold water to rinse the pot.