The Costco Connection
Costco features a Cuisinart ice cream, frozen yogurt
and sorbet maker on Costco.com. You can also find
Kirkland Signature™ Vanilla Ice Cream, and ingredients and
toppings for homemade versions, at your local warehouse.
VANILLA ICE CREAM
3 large egg yolks
1 cup sugar
1 cup whole milk
1 tablespoon vanilla extract
3 cups cream
In a large saucepan, whisk the egg
yolks with the sugar until thoroughly
combined, then add milk. Heat this
mixture over medium-high heat and
bring to a boil, stirring constantly to
to prevent scorching. Remove mixture
from heat, stir in vanilla and set aside
to cool to room temperature.
Meanwhile, whip the cream until sti;.
When the milk mixture is cooled, fold
in the whipped cream. Freeze until
frozen. Makes eight half-cup servings.
Recipe courtesy of Barb Zapzalka
RASPBERRY MINT SORBET
1 cup water
2 cups sugar
½ cup ;nely chopped spearmint leaves, divided
3 cups fresh or completely thawed frozen raspberries
¼ cup freshly squeezed lemon juice (from about 2 lemons)
Put the water, sugar and all but 2 tablespoons of the mint into a small, heavy-bottomed saucepan. Cook over medium heat, whisking occasionally, until the sugar
is dissolved. Before the mixture comes to a boil, remove from the heat. Cover and
let the mixture steep for 30 minutes at room temperature. Pour the mint syrup into
a shallow bowl and refrigerate until completely chilled, about 1 hour.
Meanwhile, thoroughly purée the raspberries with the lemon juice in a blender, 30
to 45 seconds. Evenly divide the purée between two bowls. Strain half of the purée
through a ;ne-mesh sieve. Discard the sieve contents. Combine the strained and
unstrained purées and place in the refrigerator to chill.
When the mint syrup is chilled, strain it through a ;ne-mesh sieve, then discard the
contents. In a medium bowl, combine the strained mint syrup and the raspberry purée.
Pour the mixture into an ice cream maker and process according to the manufacturer’s instructions. Sprinkle the reserved 2 tablespoons of chopped mint leaves into
the machine during the last minute of processing. Using a rubber spatula, transfer
the sorbet to an airtight glass or plastic freezer container. Cover tightly and freeze
until the sorbet is ;rm, at least 4 hours. Makes 1 to 1½ quarts.
STRAWBERRY ICE CREAM
WITH BALSAMIC REDUCTION
ICE CREAM BALSAMIC REDUCTION
1¼ cups crushed strawberries, 2 cups balsamic vinegar
fresh or frozen ;⁄; cup sugar
3 tablespoons sugar, divided
1 teaspoon vanilla extract
2 cups heavy cream
1 cup whole milk
Pinch of kosher salt
Balsamic reduction: Whisk the vinegar and sugar together in a small, heavy-bottomed, nonreactive saucepan. Set over medium heat and bring to a boil.
Reduce the heat to low and let simmer until the mixture has reduced by half
or reaches 230 F on a candy thermometer, 10 to 15 minutes. To test the consistency, spoon a couple of drops of reduction onto a chilled plate and hold
the plate vertically. If the drops run rapidly down the plate, the reduction is
too thin and needs to cook more. If the drops run slowly down the plate, the
reduction is ready. Transfer the reduction to a shallow container and set aside.
Cool to room temperature before use. Makes about 1 cup.
Ice cream: Place the strawberries in a small bowl. Sprinkle 2 tablespoons of
the sugar and the vanilla extract over the berries and toss gently. Cover with
plastic wrap and let the berries macerate (soften) at room temperature for
30 minutes, then transfer to the refrigerator.
Put the cream, milk, salt and remaining 1 tablespoon of sugar into a small,
heavy-bottomed saucepan and cook over medium heat, whisking until the
sugar is dissolved. Just before the mixture comes to a boil, remove from
the heat. Pour the mixture into a shallow pan or bowl and place in the refrigerator for 1 to 2 hours.
When the mixture is cold, stir in the berries. Pour it into an ice cream
maker and process according to the manufacturer’s instructions. Using
a rubber spatula, transfer the ice cream to an airtight glass or plastic
freezer container and layer in the room-temperature balsamic reduction. Cover tightly and freeze until the ice cream is ;rm, at least
4 hours. Makes 1 to 1½ quarts.
Strawberry Ice Cream with Balsamic Reduction and Raspberry Mint
Sorbet adapted with permission from Molly Moon’s Homemade Ice Cream
(Sasquatch Books, 2012).
the heat. Pour the mixture into a shallow pan or bowl and place in the refrig-a rubber spatula, transfer the ice cream to an airtight glass or plastic