Recipe Booklet ICE CREAMS, Instruction Booklet Reverse Side SORBETS, SHERBETS & MORE! THE CUISINART CLASSIC™ FROZEN YOGURT- ICE CREAM & SORBET MAKER
RECIPE TIPS tart, add sugar to the recipe. If the fruit is very ripe or sweet, reduce the amount of sugar in the recipe. 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. • Well-chilled mixtures may require shorter mixing times. Note: You should start with no more than 41⁄2 cups of liquid, as it will expand in volume.
ADDING INGREDIENTS Ingredients such as chips and nuts should be added about 5 minutes before the recipe is complete. Once the dessert or drink has begun to thicken, add the ingredients through the ingredient spout. Nuts and other ingredients should be no larger than a chocolate chip. Cuisinart is the registered trademark of Cuisinart. Any trademarks or service makes of third parties used herein are the trademarks or service marks of their respective owners.
Chocolate Marshmallow Swirl: When removing the ice cream to a container for freezing, layer it with dollops of your favorite chocolate sauce and scoops of marshmallow crème (fluff). Freeze at least 2 hours before serving.
The ice cream will have a soft, creamy texture. Transfer the ice cream to an airtight container and freeze. Remove ice cream from freezer 10 minutes before serving. Nutritional information per serving: Calories 431 (67% from fat) • carb. 25g • pro. 10g • fat 33g • sat. fat 15g • chol. 59mg • sod. 164mg • calc. 73mg • fiber 1g In a medium mixing bowl, use a hand mixer or whisk to combine the milk and granulated sugar until the sugar is completely dissolved, about 1 to 2 minutes on low speed.
the lid. When ice cream is mixed, transfer to a resealable container, layering the remaining cherries in dollops as the ice cream is placed in the container. Stir gently to swirl in and distribute. Freeze for 2 hours or longer before serving. Remove from freezer 10 minutes before serving. GOURMET FLAVORS VANILLA BEAN Variations: Fresh Peaches & Cream: Combine 2 cups chopped ripe peaches with 1 ⁄2 cup sugar and 3 tablespoons freshly squeezed lemon juice and let macerate for 2 hours.
20-25 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 two hours. Remove from freezer about 10 minutes before serving. Nutritional information per serving: Calories 359 (60% from fat) • carb. 33g • pro. 7g • fat 26g • sat. fat 15g • chol. 136mg • sod. 51mg • calc.
RASPBERRY FROZEN YOGURT FROZEN YOGURTS VANILLA FROZEN YOGURT Makes ten ⁄2-cup servings 1 1 ⁄4 ⁄4 21⁄2 1 ⁄4 1 1 3 cups whole milk cup granulated sugar cups plain fat-free yogurt cup heavy cream tablespoon pure vanilla extract Place milk and sugar in a medium bowl; combine, using a whisk or hand mixer on low speed, until sugar is completely dissolved. Stir in yogurt, heavy cream and vanilla.
BLUEBERRY SORBET SORBETS & SHERBETS FRESH LEMON SORBET Makes ten ⁄2-cup servings 1 2 2 11⁄2 1 cups sugar cups water cups freshly squeezed lemon juice tablespoon finely chopped lemon zest * Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3–5 minutes. Cool completely.
consistency is desired, transfer the sorbet to an airtight container and place in freezer for about two hours. Remove from freezer about 10 minutes before serving. Nutritional information per serving: Calories 124 (1% from fat) • carb. 32g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 1mg • calc.
discard tea bags. Allow liquid to come to room temperature; stir in lemon juice. Chill for 6 hours or longer. Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker on; pour the mixture into freezer bowl and let mix until thicken, about 20-25 minutes. The sorbet will have a soft texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about two hours. Remove from freezer about 10 minutes before serving.
BROWN COW SLUSHY Makes 3 to 4 servings 11⁄4 1 ⁄3 31⁄2 cups fat-free half-and-half cup granulated sugar cups best-quality root beer In a medium mixing bowl, use a hand mixer to combine the half-and-half and granulated sugar until the sugar is dissolved, about 1–2 minutes on low speed. Stir in root beer. Turn the Cuisinart Classic™ Frozen Yogurt-Ice Cream & Sorbet Maker on; pour the mixture into freezer bowl, and let mix until thickened and slushy, about 12–20 minutes, depending on thickness preferred.
