Recipe Booklet Frozen Yogurt-Ice Cream & Sorbet Maker Instruction Booklet Reverse Side
RECIPE TIPS ice Cream Serving Suggestions 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. Ice Cream Terrine Recipe Tips • Some recipes use precooked ingredients. For best results, the mixture should be chilled overnight before using. Or, chill the recipe over an ice bath, until it is completely cooled, before using.
SIMPLE ICE CREAMS Simple Vanilla Ice Cream Simple Chocolate Ice Cream This ice cream can easily be dressed up by adding your favorite chopped candies or sprinkles at the end of churning. For a real treat, serve this with our Chocolate Sauce on page 22.
Peanut Butter Cup Ice Cream Peppermint Patty Ice Cream 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. Not your ordinary mint ice cream, our Peppermint Patty calls for a lot of bright green fresh mint for a real natural flavor.
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 490 (43% from fat) • carb. 69g • pro. 3g • fat 24g • sat. fat 15g • chol. 75mg • sod. 60mg • calc. 81mg • fiber 2g 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.
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. Nutritional analysis per serving (based on ½ cup): Calories 260 (62% from fat) • carb. 21g • pro. 3g • fat 18g • sat. fat 11g • chol. 165mg • sod.
Mexican Style Chocolate Ice Cream 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, cream, vanilla, spices, salt and half of the sugar.
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. While the milk/pistachio/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. 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.
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. Whisk to combine and bring the mixture just to a boil. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl.
Add the brown sugar and salt to the steeped milk mixture. Set over medium-low heat and bring just to a boil. While that is 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. Add another ¹∕³ of the mixture, then return the combined mixture to the remaining steeped milk mixture in the saucepan.
Strain into a container and cool to room temperature. Cover and refrigerate 2 to 3 hours, or overnight. stir in the spices, orange zest, ginger and tea. Let steep for 15 to 20 minutes. Strain, discarding solids. 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.
Tiramisu Gelato 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.
8 1½ 1¼ cups whole milk plain yogurt, strained through a cheesecloth for 2 to 4 hours teaspoon pure vanilla extract cups granulated sugar pinch table salt Add the corn syrup, honey, water and vanilla beans to a medium saucepan. Bring mixture to a boil and then simmer until reduced by half; cool and reserve. In a large mixing bowl, whisk the yogurt, reserved honey/ water/vanilla reduction, vanilla extract, sugar and salt together. Whisk until the sugar has dissolved.
Chocolate Pretzel Frozen Yogurt The combination of the chocolate and the salt from the pretzel is a standout in this tangy and sweet dessert.
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. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
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. 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 sorbet will have a soft, creamy texture.
but for a more intense sorbet blend the syrup/mint mixture using a Cuisinart® Immersion Blender. 1 3 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. ¼ 1½ 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 sorbet will have a soft, creamy texture.
Nutritional information per serving (2 cookies, not including ice cream): Calories 200 (36% from fat) • carb. 29g • pro. 2g • fat 8g • sat. fat 4g • chol. 30mg • sod. 90mg • calc. 15mg • fiber 1g Nutritional information per cupcake: Calories 210 (35% from fat) • carb. 31g • pro. 4g • fat 8g • sat. fat 5g • chol. 15mg • sod. 190mg • calc. 109mg • fiber 2g Espresso Chocolate Bonbons Mango and Ginger “Cupcakes” 40 6 3 So simple and quick to make, these create a beautiful dessert.
the melted chocolate/butter mixture over each gelato/brownie. Be sure that the chocolate fully covers the gelato. Let the chocolate harden and then freeze for 15 minutes, or overnight (covered with wax paper). Nutritional information per bonbon: Calories 400 (52% from fat) • carb. 46g • pro. 6g • fat 25g • sat. fat 14g • chol. 120mg • sod. 105mg • calc.
top using an offset spatula. Cover with plastic wrap and freeze again for another 30 to 40 minutes, or until the peppermint patty ice cream is hardened. Finally, add the remaining 2 cups of the chocolate ice cream on top of the hardened peppermint patty. Smooth well with an offset spatula and cover with plastic wrap. Freeze for 1 to 2 hours, or overnight. To serve, remove the terrine from the freezer and invert onto a chilled plate. Remove plastic wrap and discard.
In the bowl of a Cuisinart® Food Processor, fitted with the chopping blade, add the chocolate wafer cookies. Pulse until finely chopped. Add the melted butter/chocolate mixture through the feed tube of the processor and pulse until completely combined. Press ²∕³ of the chocolate crumb mixture into the bottom of a 10-inch spring-form pan. Place in freezer; chill 10 to 15 minutes to let crust harden. Remove from freezer and spread half of the ice cream over the chilled chocolate crust.
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. Use immediately, or keep warm over a pot of warm water. Nutritional information per serving (2 tablespoons): Calories 230 (61% from fat) • carb. 21g • pro. 2g • fat 16g • sat. fat 10g • chol. 30mg • sod. 25mg • calc. 25mg • fiber 2g Raspberry Sauce This works well with more than just frozen desserts.
