Recipe Booklet Reverse Side INSTRUCTION BOOKLET THE CUISINART® COMMERCIAL QUALITY ICE CREAM & GELATO MAKER For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT SAFEGUARDS could create a risk of fire, especially if the appliance touches the walls of the garage or the door touches the unit as it closes. 14. Keep the appliance 8cm from other objects to ensure motor ventilation. 15. Do not upend this product or incline it over a 45˚ angle. 16. Do not use the appliance close by flame, hot plate or stove.
CONTENTS 6. Touchpad Control Panel with LCD Readout a. Power Button Turns the unit on and off. Red LED light will be illuminated when unit is on. If red LED is flashing, unit is in Standby mode, ready for use. Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Parts and Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Keep Cool 6. Press the Power button to turn the unit on. The red LED light will be on and the LCD screen will display “00”. his function does exactly what it says….keeps cool! After the set time ends T the unit will go to Keep Cool. 7. Press the Timer button to set time from 60 to 10 minutes. The timer will default to 60 minutes. Press and release timer button to decrease time in 1-minute increments. Press and hold to scroll down more quickly.
WARRANTY LIMITED THREE-YEAR WARRANTY TROUBLESHOOTING PROBLEM SOLUTION Screen displays “EEEE”, continuous beeping and the unit is stopped. Power off and unplug the unit. Unit turns off sooner than the time set. The ice cream could be done. The overload protection feature will turn the unit off. This warranty supersedes all previous warranties on the Cuisinart® Commercial Quality Ice Cream & Gelato Maker. This warranty is available to consumers only.
CALIFORNIA RESIDENTS ONLY California law provides that for In-Warranty Service, California residents have the option of returning a nonconforming product (A) to the store where it was purchased or (B) to another retail store which sells Cuisinart® products of the same type.
Instruction Booklet Reverse Side THE CUISINART® COMMERCIAL QUALITY ICE CREAM & GELATO MAKER
RECIPE TIPS and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. The recipes that follow offer you a variety of options for delicious frozen desserts. You may create or use recipes of your own, as long as the bases do not go over the top dasher on mixing paddle. (refer to image of dasher on page 3) • W hen making sorbet, be sure to test the ripeness and sweetness of the fruit before you use it.
SIMPLE CHOCOLATE ICE CREAM SIMPLE ICE CREAMS SIMPLE VANILLA ICE CREAM For a real treat, serve this with our Hot Fudge Sauce on page 24. This ice cream can easily be dressed up by adding your favorite chopped candies or sprinkles at the end of churning.
BUTTER PECAN ICE CREAM S’MORES ICE CREAM The butter used to toast the pecans can be saved and used over pancakes or waffles. All of the flavors of a s’more in one bite of ice cream.
PEANUT BUTTER CUP ICE CREAM • chol. 43mg • sod. 44mg • calc. 37mg • fiber 1g One of the easiest ice creams to make, the rich peanut butter flavors in this ice cream will have your friends and family in awe. FRESH STRAWBERRY ICE CREAM Makes about 5 cups (ten ½-cup servings) Best made when strawberries are at their peak in season, this ice cream is light, sweet and fruity.
CUSTARD-STYLE ICE CREAMS Nutritional information per serving (based on ½ cup): Calories 301 (63% from fat) • carb. 24g • pro. 4g • fat 21g • sat. fat 13g • chol. 177mg • sod. 62mg • calc. 102mg • fiber 0g VANILLA BEAN ICE CREAM BUTTERMILK ICE CREAM For the true vanilla lover. Be sure to use fresh vanilla beans to capture the intense flavor. This slightly tangy ice cream pairs well with a slice of Southern peach pie.
Nutritional information per serving (based on ½ cup): Calories 296 (62% from fat) • carb. 23g • pro. 3g • fat 20g • sat. fat 13g • chol. 193mg • sod. 57mg • calc. 73mg • fiber 0g 4. Pour the mixture through a fine mesh strainer and bring to room temperature. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture again before pouring into the ice cream maker. FRESH MINT WITH CHOCOLATE COOKIES 5.
3. Place the chopped chocolate in a separate mixing bowl; reserve. 1. In a medium saucepan set over medium-low heat, stir together the milk and heavy cream. Bring the mixture just to a boil. Turn heat off and add the orange zest; let mixture steep for 30 to 60 minutes. After steeping, add half of the sugar and salt and gradually return the mixture just to a boil over medium-low heat. 4.
ALTERNATIVE ICE CREAMS 1 to 2 teaspoons pure vanilla extract 5 large egg yolks DAIRY-FREE VANILLA ICE CREAM 1. In a medium saucepan set over medium-low heat, add the milk, half of the sugar, salt and the vanilla. Whisk to combine and bring the mixture just to a boil. The soy milk powder helps the texture of the ice cream. If you are intolerant to soy then search for a substitute at your local healthfood store. 2.
COCONUT CHOCOLATE ICE CREAM 1. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar substitute and salt until the sugar substitute is dissolved. Stir in the heavy cream and vanilla. Cover, refrigerate, at least 2 hours, or overnight. Whisk mixture again before pouring into the ice cream maker. A delicious and creamy non-dairy frozen treat. Be sure to mix the batter very well before freezing to avoid any clumps in the final product.
GELATI CHOCOLATE-HAZELNUT GELATO * Our basic gelato recipe uses both cornstarch and liquid pectin for the creamiest consistency. Pectin is found in most grocery stores commonly near the gelatin and pudding section. Makes about 5 cups (ten ½-cup servings) 1¾ cups heavy cream Basic Vanilla Gelato 2¼ cups whole milk, divided Drizzle in melted chocolate for a decadent stracciatela gelato.
CUSTARD GELATO ESPRESSO GELATO This recipe uses egg yolks to create an extra creamy and custard-like flavor. For an extra jolt, add some dark chocolate covered espresso beans toward the end of freezing.
LEMON GELATO MASCARPONE AND FIG GELATO The perfect amount of sweet and tart for this classic gelato flavor. Mascarpone and fig combine deliciously together in this grown up gelato flavor.
MIXED BERRY GELATO 3. Once milk/cream mixture comes to a simmer, add the milk/ sugar mixture and stir until fully combined, reserve the mixing bowl for the mascarpone. Add the mascarpone and whisk to loosen slightly. Makes about 5 cups (ten ½-cup servings) 4. While still set over medium/medium-low heat, continuously stir until mixture boils and thickens to where it can coat the back of a spoon (this will take about 15 minutes, depending on the stove being used). 5. Remove pan from heat.
OLIVE OIL-THYME GELATO PISTACHIO GELATO Makes about 4½ cups (nine ½-cup servings) Makes about 4 cups (eight ½-cup servings) 1 cup heavy cream 3 cups whole milk, divided 1 sprig fresh thyme 1 cup granulated sugar 2 tablespoons cornstarch pinch sea or kosher salt ¾ cup extra virgin olive oil 1 tablespoon liquid pectin 1 cup heavy cream 1. In a medium saucepan, combine cream, 2 cups of the milk, and the thyme. Set over medium/medium-low heat and bring to a simmer.
FROZEN YOGURTS PUMPKIN FROZEN YOGURT Getting tired of the same old pumpkin desserts? Serve this to your guests with some fresh ginger bread and whipped cream.
SORBETS PROSECCO-GRAPEFRUIT SORBET Makes about 4 cups (eight ½-cup servings) COCONUT SORBET ¾ cup water Delicious when topped with toasted coconut or our Hot Fudge Sauce (page 24). ¾ cup granulated sugar 1 tablespoon grapefruit zest Makes about 5 cups (ten ½-cup servings) pinch sea or kosher salt 1¼ cups water 2 cups fresh grapefruit juice 1¼ cups granulated sugar ¾ cup prosecco (Italian sparkling wine) 1 whole vanilla bean, halved and seeds scraped 1.
SAUCES HOT FUDGE SAUCE Makes about 2 cups CARAMEL SAUCE ²∕ ³ cup heavy cream While we love this sauce on our ice creams, it can also be used as a dipping sauce for fruit and cake.
