Recipe Booklet Instruction Booklet on reverse side Automatic Frozen Yogurt-Ice Cream & Sorbet Maker
RECIPE TIPS 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 they yield no more than 1½ quarts. • Frozen desserts from the Cuisinart® Automatic Frozen Yogurt–Ice Cream & Sorbet Maker use pure, fresh ingredients. Because of this, the desserts and drinks do not have the same characteristics as commercially prepared frozen desserts and drinks. Most store-bought versions use gums and preservatives to make them firmer.
Simple Ice Creams Simple Vanilla Ice Cream Nutritional information per serving (based on ½ cup): Calories 268 (62% from fat) • carb. 23g • pro. 3g • fat 19g • sat. fat 11g • chol. 69mg • sod. 44mg • calc. 61mg • fiber 1g 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 The butter used to toast the pecans can be saved and used over pancakes or waffles.
S’mores Ice Cream All of the flavors of a s’more in one bite of ice cream. Makes about 6 cups (twelve ½-cup servings) ½ ¹∕³ ¼ ²∕³ 1½ 1 ¾ 2 2 cup cocoa powder, sifted cup granulated sugar cup packed dark brown sugar pinch salt cup whole milk cups heavy cream teaspoon pure vanilla extract cup marshmallow cream (e.g. Fluff®) full graham cracker sheets, crushed ounces milk chocolate (¹∕³ cup chips), melted and reserved at room temperature 2.
gradually add the sugar and salt; mix until homogenous. Add the mascarpone and mix until well combined. Slowly add the milk and vanilla; mix until smooth. Use the fold function to mix in the sour cream. Cover and refrigerate 1 to 2 hours, or overnight. Peppermint Ice Cream Not your ordinary mint ice cream, our Peppermint calls for a lot of bright green fresh mint for a real natural flavor.
4. Turn on the Cuisinart® ice cream maker; pour the banana mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. 5. While ice cream is churning, melt the bittersweet chocolate in a bowl set over a pot of simmering water; reserve. 6. When the ice cream is almost fully churned, gradually add the sugar syrup; let mix until fully combined. Once the sugar syrup has been mixed, add the walnuts through the top of the ice cream maker; let mix until combined.
6. 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. Nutritional information per serving (based on ½ cup): Calories 320 (64% from fat) • carb. 26g • pro. 5g • fat 24g • sat. fat 14g • chol. 161mg • sod. 157mg • calc.
Frozen Yogurts Rich Vanilla Frozen Yogurt While part-skim or fat-free yogurt can be substituted, to get the real flavor and richness of this frozen yogurt it is best to use the whole milk variety. Makes about 5 cups (ten ½-cup servings) 1½ 1½ 3 2 5 1 ¾ tablespoons light corn syrup tablespoons honey tablespoons water vanilla beans, split and seeds scraped cups whole milk plain yogurt, strained through a cheesecloth* for 2 to 4 hours teaspoon pure vanilla extract cup granulated sugar pinch salt 1.
Lowfat Strawberry Frozen Yogurt The tanginess of the yogurt comes through in this frozen treat. Makes about 5 cups (ten ½-cup servings) 4 ½ 1 2 1 1½ 1½ cups lowfat plain yogurt, strained through a cheesecloth* for 2 to 4 hours cup granulated sugar pinch salt teaspoon pure vanilla extract tablespoons light corn syrup pound frozen mixed berries tablespoons honey tablespoons fresh lemon juice 1. In a large bowl, whisk the strained yogurt with the sugar, salt, vanilla and corn syrup; reserve. 2.
1. Prepare a lemon simple syrup with the water, sugar and 1½ tablespoons of the lemon zest by combining all three in a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved. Remove from heat. 2. Once the simple syrup is ready, add the basil and salt. Let the mixture steep for 30 minutes. Stir in the lemon juice. Cover and refrigerate 2 to 3 hours, or overnight. 3. Strain the chilled mixture through a fine mesh strainer.
Strawberry Chocolate Bonbons Chocolate Brownies This decadent dessert is reminiscent of frozen chocolate-covered strawberries. These brownies are for our bonbons, but they can also be made in a 9-inch square pan as regular brownies. Makes 35 bonbons 1 1 recipe Chocolate Brownies (recipe follows) recipe (about 5½ cups) strawberry ice cream (page 4) 12 ounces bittersweet or semisweet chocolate (about 2 cups of chips), roughly chopped cup unsalted butter, cubed tablespoon light corn syrup ¼ 1 1.
Pistachio Birthday Cake Sauces We love this recipe with our pistachio ice cream, but any of your favorite flavors would work. Caramel Sauce While we love this sauce on our ice creams, it can also be used as a dipping sauce for fruit and cake.
Raspberry Sauce This works well with more than just frozen desserts. Serve over pancakes or crêpes for your loved ones. Makes about 1 cup 1 2 to 3 12-ounce bag frozen raspberries, thawed (about 2½ cups) tablespoons granulated sugar (depending on sweetness preference) pinch sea salt pinch orange zest 1. Put the raspberries into the bowl of a food processor fitted with the metal chopping blade; process for 15 seconds. Add remaining ingredients and process for an additional 45 seconds. 2.
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