INSTRUCTION BOOKLET Recipe Booklet Reverse Side Frozen Yogurt-Ice Cream & Sorbet Maker ICE-35 For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury, including the following: 1. READ ALL INSTRUCTIONS BEFORE USING. 2. To protect against risk of electric shock, do not place cord, plug, or base of appliance in water or any other liquid. 3. Close supervision is necessary when any appliance is used by or near children. 4.
BEFORE USING FOR THE FIRST TIME ADDING INGREDIENTS DO NOT immerse the motor base in water. Wipe it with a damp cloth. Wash the lid, freezer bowl and mixing arm in warm soapy water to remove any dust or residue from the manufacturing and shipping process. DO NOT clean any of the parts with abrasive cleaners or hard implements. Ingredients such as chips and nuts should be added about 5 minutes before the recipe is complete.
WARRANTY LIMITED THREE-YEAR WARRANTY This warranty supersedes all previous warranties on the Cuisinart® Frozen Yogurt-Ice Cream & Sorbet Maker. This warranty is available to consumers only. You are a consumer if you own a Cuisinart® Frozen Yogurt-Ice Cream & Sorbet Maker that was purchased at retail for personal, family or household use. Except as otherwise required under applicable state law, this warranty is not available to retailers or other commercial purchasers or owners.
NOTES 24
1 ¾ 1½ ½ Makes about 1 cup cup semisweet chocolate, chopped cup heavy cream tablespoons light corn syrup teaspoon pure vanilla extract pinch sea salt pinch ground cinnamon Place the chocolate in a mixing bowl; reserve. In a small, heavy-bottomed saucepan, combine the cream, corn syrup, vanilla, salt and cinnamon. Set over low heat and bring to a strong simmer. Immediately pour over the reserved chocolate and let sit for five minutes before whisking to combine.
½ 6 60 1 ½ SAUCES Makes 16 servings cup unsalted butter, cubed ounces semisweet chocolate, chopped chocolate wafer cookies (Nabisco® brand works well) recipe Pistachio Ice Cream (page 8), softened cup chopped pistachios, toasted In a heat-proof bowl set over a pot of simmering water, combine the butter and chocolate. Stirring occasionally, let sit until just melted. Reserve. In the bowl of a Cuisinart® Food Processor, fitted with the chopping blade, add the chocolate wafer cookies.
½ 6 1 2 teaspoon ground cinnamon tablespoons unsalted butter, melted recipe Cheesecake Ice Cream (page 5), softened cups Raspberry Mint Sorbet (page 17), softened Preheat oven to 350°F. Place graham cracker crumbs, sugar, cinnamon, and melted butter in small bowl. Using a fork, mix until fully combined. Pat crumb crust evenly into a 10-inch spring-form pan. Bake in preheated oven for 15 minutes, or until crust is set and just starting to color. Reserve on a cooling rack.
Add the butter and chocolates to a heatproof bowl and place over a pot of simmering water. Once both are completely melted, stir in the cocoa powder and set aside to cool to room temperature. Reserve. Remove the gelato/brownies from the freezer. Place a cooling rack on top of a wax/parchment-lined pan. Place the gelato/ brownie pieces on top of the cooling rack, leaving about ½-inch space in between each one. Using a ladle, slowly pour the melted chocolate/butter mixture over each gelato/brownie.
one cookie. Place another cookie on top of the ice cream and press down until the ice cream just reaches the edge of the DPPLJFT $POUJOVF XJUI FBDI TFU PG DPPLJFT 8SBQ FBDI JDF cream sandwich in plastic wrap and chill in a freezer until firm (about 20 minutes).
Once the simple syrup is ready, add the mint leaves and salt. Let the mixture steep for 15 to 20 minutes. If you desire a milder mint flavor, remove and discard the mint leaves after steeping, but for a more intense sorbet blend the syrup/mint mixture using a Cuisinart® Immersion Blender. Add the raspberries and, using a Cuisinart® Immersion Blender, blend the mixture until smooth. Strain through a fine mesh strainer. Cover and refrigerate 2 to 3 hours, or overnight.
Prepare a simple syrup with the water, sugar and salt by adding all three to a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved. 8IJMF TZSVQ JT DPPLJOH DPNCJOF CPUI DIPDPMBUFT JO B NFEJVN bowl; reserve. Gradually add the warm simple syrup to the cocoa powder by whisking constantly until smooth. Pour mixture over the combined chopped chocolate. Let sit for 5 minutes; add the vanilla and stir to combine. Cover and refrigerate 2 to 3 hours, or overnight.
In a medium saucepan, heat the strawberries, honey and lemon juice on low for about 5 minutes, or until just softened. Strain, discarding liquid, and cool. Once the strawberries are cooled, stir into the yogurt/sugar mixture. Cover and refrigerate 2 to 3 hours, or overnight. Turn the Cuisinart® Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The frozen yogurt will have a soft, creamy texture.
place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Nutritional information per serving (based on ½ cup): $BMPSJFT GSPN GBU t DBSC H t QSP H t GBU H t TBU GBU H t DIPM NH t TPE NH t DBMD NH t mCFS H The combination of the chocolate and the salt from the pretzel is a standout in this tangy and sweet dessert.
FROZEN YOGURTS Be sure to use fresh, ripe mangoes. The better the mango, the better the frozen yogurt. Makes about 8 cups 7 ²∕³ 5 2 cups low-fat plain yogurt, strained through a cheesecloth for 2 to 4 hours cup granulated sugar mangoes, peeled, pitted and coarsely chopped teaspoons fresh lime juice In a large mixing bowl, whisk the yogurt and sugar together; reserve. Using a Cuisinart® #MFOEFS QVSÏF UIF NBOHPFT XJUI UIF MJNF juice and 1 cup of the yogurt mixture.
A true Italian treat, our Tiramisu Gelato pulls the flavors from the traditional dish and adds a frozen twist to serve on a hot summer day.
Strain into a container and cool to room temperature. Cover and refrigerate 2 to 3 hours, or overnight. Turn the Cuisinart® Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
the cinnamon sticks and the vanilla beans (including the pods). Let steep for 20 to 30 minutes. Strain; discard cinnamon sticks and pods. Add the brown sugar and salt to the steeped milk mixture. Set over medium-low heat and bring just UP B CPJM 8IJMF UIBU JT heating, combine the eggs and granulated sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick. Once the steeped milk mixture has reached a boil, slowly whisk ¹∕³ of it into the egg/sugar mixture.
Cut the peaches into ½-inch pieces and place in a small saucepan. Add the lemon juice, butter and dark brown sugar. Set over medium-low heat and cook until peaches are just softened; reserve. In a medium saucepan set over medium-low heat, add the milk, cream, half of the granulated sugar, salt, cinnamon and vanilla. 8IJTL UP DPNCJOF BOE CSJOH UIF NJYUVSF just to a boil. 8IJMF UIF NJML DSFBN NJYUVSF JT IFBUJOH DPNCJOF UIF ZPMLT and remaining sugar in a medium bowl.
boil. Remove from heat; let mixture steep for 1 to 2 hours. After steeping, add the cream and salt and gradually return the mixture just to a boil over medium-low heat. 8IJMF UIF NJML QJTUBDIJP DSFBN NJYUVSF JT IFBUJOH DPNCJOF the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick. Once the milk/pistachio/cream mixture has come to a slight boil, whisk about ¹∕³ of the hot mixture into the yolk/sugar mixture.
This ice cream can be spicy for some, so adjust the cayenne to your personal taste. Makes about 8 cups 2½ 2½ 2 1½ ¼ ¾ 1 8 8 cups whole milk cups heavy cream teaspoons pure vanilla extract teaspoons ground cinnamon teaspoon cayenne teaspoon table salt cup granulated sugar large egg yolks ounces bittersweet chocolate, roughly chopped In a medium saucepan set over medium-low heat, add the milk, DSFBN WBOJMMB TQJDFT TBMU BOE IBMG PG UIF TVHBS 8IJTL UP combine and bring the mixture just to a boil.
Turn the Cuisinart® Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
and heat until melted. Add the bananas; cook for about 2 minutes, or until fragrant and softened. Carefully stir in the rum and cook for an additional 2 minutes, or until slightly thickened. Remove from heat. Strain the banana/sugar mixture, reserving the sugar syrup and bananas in separate bowls. Cover and refrigerate the sugar syrup 1 to 2 hours, or overnight. Remove the vanilla pod from the steeped milk/cream mixture; discard pod.
container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Nutritional information per serving (based on ½ cup): $BMPSJFT GSPN GBU t DBSC H t QSP H t GBU H t TBU GBU H t DIPM NH t TPE NH t DBMD NH t mCFS H This ice cream is excellent all alone in a cup, or go to page 21 and make our Frozen Raspberry Swirl Cheesecake for a real showstopper.
Makes about 7 cups Makes about 8 cups Not your ordinary mint ice cream, our Peppermint Patty calls for a lot of bright green fresh mint for a real natural flavor. 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.
SIMPLE ICE CREAMS This ice cream can easily be dressed up by adding your favorite chopped candies or sprinkles at the end of churning. Makes about 7 cups 1½ 1 3 1½ cups whole milk cup plus 2 tablespoons granulated sugar pinch table salt cups heavy cream tablespoons pure vanilla extract 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 1 to 2 hours, or overnight.
Ice Cream Terrine The recipes that follow offer you a variety of options for delicious frozen drinks and desserts. You may create or use recipes of your own, as long as they yield no more than 2 quarts.
Frozen Yogurt-Ice Cream & Sorbet Maker Instruction Booklet Reverse Side
Version no: ICE35 IB -8565A Size: 216 mm (W) X 178 mm (H) Total Pages: 28 pps Material: Cover: 157gsm matt artpaper Inside: 120gsm gloss artpaper Coating: Gloss varnishing in cover Color: Cover: 4C+1C(K) Inside: 1C+1C Die cut: Bar Code: Date: 07/27/10 (00) Coordinator: Astor You / Andy WS Chan C Y M
