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. D o not upend this product or incline it over a 45˚ angle. 16. Do not use the appliance close by flame, hot plate or stoves.
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. Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Parts and Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Operating Instructions . . . . . . . . . . . . . . . . . . . . . . .
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 Mixing/ T Cooling cycle is finished, the unit will go to Keep Cool. 7. Press the Timer button to set the time. Once pressed, 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.
SAUCES CARAMEL SAUCE While we love this sauce on our ice creams, it can also be used as a dipping sauce for fruit and cake. Makes about ¾ cup HOT FUDGE SAUCE Makes about 2 cups ²∕ ³ cup heavy cream ¹∕ ³ cup light corn syrup ¹∕ ³ cup packed light brown sugar ¼ cup cocoa powder, sifted 1. I n a heavy-bottomed saucepan, combine all ingredients except for semi-sweet chocolate. Set over medium-low heat and bring to a slight boil. Add chocolate and whisk to combine.
SORBETS COCONUT SORBET Delicious when topped with toasted coconut or our Hot Fudge Sauce (page 18). Makes about 5 cups (ten ½-cup servings) PROSECCO-GRAPEFRUIT SORBET Makes about 4 cups (eight ½-cup servings) ¾ cup water ¾ cup granulated sugar 1 tablespoon grapefruit zest pinch sea or kosher salt 1. C ombine the water, sugar, grapefruit zest and salt in a small to medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved. 2 cans (13.
FROZEN YOGURTS HONEY-ALMOND FROZEN YOGURT PUMPKIN FROZEN YOGURT Getting tired of the same old pumpkin desserts? Serve this to your guests with some fresh ginger bread and whipped cream. 2 cups plain, whole-milk yogurt (you can substitute vanilla yogurt, but then reduce the vanilla extract to 1 teaspoon) 1. In a small to medium saucepan, combine the cream, honey, sugar and salt. Bring to a slight simmer, whisking occasionally to combine ingredients. Cool to room temperature.
OLIVE OIL-THYME GELATO PISTACHIO GELATO 1 cup heavy cream 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 Makes about 4 cups (eight ½-cup servings) Makes about 4½ cups (nine ½-cup servings) 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.
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. 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.
LEMON GELATO The perfect amount of sweet and tart for this classic gelato flavor. Makes about 4 cups (eight ½-cup servings) 1 cup heavy cream 2 cups whole milk, divided MASCARPONE AND FIG GELATO Mascarpone and fig combine deliciously together in this grown up gelato flavor.
CUSTARD GELATO ESPRESSO GELATO Makes about 4 cups (eight ½-cup servings) Makes about 6 cups (twelve ½-cup servings) For an extra jolt, add some dark chocolate covered espresso beans toward the end of freezing. This recipe uses egg yolks to create an extra creamy and custardlike flavor. 1. In a medium saucepan, combine cream and 1½ cups of the milk. Set over medium/medium-low heat and bring to a simmer. 1.
GELATI BASIC VANILLA GELATO Drizzle in melted chocolate for a decadent stracciatela gelato. Makes about 5 cups (ten ½-cup servings) CHOCOLATE-HAZELNUT GELATO Makes about 5 cups (ten ½-cup servings) 1¾ cups heavy cream 2¼ cups whole milk, divided ½ cup granulated sugar Nutritional information per serving (based on ½ cup): Calories 403 (65% from fat) • carb. 30g • pro. 5g • fat 30g • sat. fat 13g • chol. 65mg • sod. 71mg • calc.
pinch sea or kosher salt 2 cups heavy cream 1 to 2 teaspoons pure vanilla extract 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. 2. Pour the mixture into the mixing bowl of the Cuisinart® Ice Cream and Gelato Maker fitted with the ice cream paddle.
ALTERNATIVE ICE CREAMS DAIRY-FREE VANILLA ICE CREAM pinch sea or kosher salt 1 to 2 teaspoons pure vanilla extract 5 large egg yolks 2. While the milk mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or whisk, beat until mixture is pale and thick. 3 cups dairy-free milk (soy, hemp, almond, rice) 1. In a medium saucepan set over medium-low heat, add the milk, half of the sugar, salt and the vanilla.
1. In a medium saucepan set over medium-low heat, whisk together the milk, cream, vanilla, spices, salt and half of the sugar. Bring the mixture just to a boil. 2. While the milk/cream mixture is heating, combine 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. 3. Place the chopped chocolate in a separate mixing bowl; reserve. 4.
about 40 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight 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): Calories 296 (62% from fat) • carb. 23g • pro. 3g • fat 20g • sat. fat 13g • chol. 193mg • sod. 57mg • calc. 73mg • fiber 0g the saucepan.
CUSTARD-STYLE ICE CREAMS VANILLA BEAN ICE CREAM For the true vanilla lover. Be sure to use fresh vanilla beans to capture the intense flavor. Makes about 5 cups (ten ½-cup servings) 2 cups whole milk 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): Calories 301 (63% from fat) • carb. 24g • pro. 4g • fat 21g • sat. fat 13g • chol. 177mg • sod. 62mg • calc.
FRESH STRAWBERRY ICE CREAM PEANUT BUTTER CUP ICE CREAM 1 cup good quality peanut butter (natural or regular) 1½ cups fresh strawberries, hulled* Makes about 5 cups (ten ½-cup servings) Makes about 5½ cups (eleven ½-cup servings) 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. Best made when strawberries are at their peak in season, this ice cream is light, sweet and fruity.
BUTTER PECAN ICE CREAM The butter used to toast the pecans can be saved and used over pancakes or waffles. Makes about 5 cups (ten ½-cup servings) cup granulated sugar ¾ cup whole milk 1 teaspoon sea or kosher salt 1 cup pecans (halves, pieces or whole) 1 tablespoons unsalted butter 4 S’MORES ICE CREAM All of the flavors of a s’more in one bite of ice cream.
SIMPLE ICE CREAMS SIMPLE VANILLA ICE CREAM This ice cream can easily be dressed up by adding your favorite chopped candies or sprinkles at the end of churning. Makes about 5 cups (ten ½-cup servings) SIMPLE CHOCOLATE ICE CREAM For a real treat, serve this with our Hot Fudge Sauce on page 18.
RECIPE TIPS 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 11⁄2 quarts. Note: You should start with no more than 41⁄2 cups of liquid, as it will expand in volume. • W hen making sorbet, be sure to test the ripeness and sweetness of the fruit before you use it. The freezing process reduces the sweetness of the fruit so that it will taste less sweet than the recipe mixture.
Instruction Booklet Reverse Side ICE CREAMS, SORBETS, SHERBETS & MORE! THE CUISINART® GELATERIA® COMMERCIAL QUALITY ICE CREAM AND GELATO MAKER
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