Ice Cream Professional ICE50BCU
Congratulations on your purchase of the Cuisinart Ice Cream Professional. For over 30 years Cuisinart’s aim has been to produce the very finest kitchen equipment so that cooks at home as well as professional chefs have the tools to express their creativity. All Cuisinart products are engineered for exceptionally long life, and designed to be easy to use as well as to give excellent performance day after day.
Contents Product Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Safety Cautions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Instructions for Use . . . . . . . . . . . . . . A Assembling the Ice Cream Professional . . . . B Dismantling the Ice Cream Professional . . . . C Making Frozen Desserts and Drinks . . . . . . D Hints and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Product Description Motor Arm Stem Lid Mixing Pad Mixing Bowl Timer Dial Housing Base Heavy Duty Compressor (not shown) 5
Carefully read all the instructions thoroughly before using the appliance and keep in a safe place for future reference Safety Cautions Always follow these safety cautions when using this appliance to avoid personal injury or damage to the appliance. This appliance should be used only as described within this instruction book. ß Do not immerse the base in water, any other liquid or in a dishwasher. ß To clean base, disconnect from the mains, clean using a damp cloth. Allow to dry thoroughly before re-use.
ß Do not use the appliance if it has fallen or shows signs of damage. Discontinue use immediately. (See ‘’UK After Sales Service” section). ß No repair can be carried out by the user. Return the appliance to ‘’Cuisinart Service Centre’’ for inspection and repair or replacement. (See ‘UK After Sales Service’’ section). ß Use this appliance only as described within these instructions for use. Retain these for future reference. ß For indoor use only. ß For domestic use only.
Instructions for Use Before first use, clean the lid, mixing bowl and mixing paddle in warm soapy water. N.B. Do not clean any of the part with abrasive cleaners, hard implements or in the dishwasher. A Assembling the Ice Cream Professional ß Take the motor arm and place smooth side face down on a flat surface so that the holes are visible on top. ß Align the flat end of the stem with the cut out in the motor arm, and push into position.
ß Place the mixing bowl into the housing base. Turn the motor arm over and attach to the top of the base with the mixing paddle in the mixing bowl. B Dismantling the Ice Cream Professional ß Carefully lift out the motor arm and lid from the top of the unit by lifting upwards. Turn over and lay on a flat surface. ß Carefully remove the mixing padding by lifting upwards. Slide the lid away from the motor arm so that the round cut of the lid is directly around the bottom of the stem.
D Hints and Tips ß Processing time depends on the recipe, the amount of dessert being made and the temperature of the ingredients being use. All recipes take between 35 and 60 minutes. ß Soft ice cream takes between 35-45 minutes. ß Hard ice cream takes 45-60 minutes. ß Your Ice Cream Professional makes ice cream using fresh natural ingredients, i.e. without the preservatives etc as found in commercial ice creams.
ß When making sorbet, test the ripeness and sweetness of the fruit before you begin. The freezing process reduces the sweetness of the fruit so that it will not taste as sweet as the recipe mixture. If the fruit tastes tart, add sugar to the recipe. If the fruit is very ripe or sweet, reduce the amount of sugar in the recipe. ß Do not fill the mixing bowl higher than 3cm from the top. Take this into consideration if you wish to add extra ingredients through the lid.
Guarantee ß This Cuisinart appliance is guaranteed for domestic consumer use for 5 years. ß The guarantee covers defects under normal use from date of purchase and ceases to be valid in the event of alteration or repair by unauthorized persons. ß If the appliance does not perform satisfactorily due to defects of material or manufacture, it will be repaired or replaced by the manufacturer (see UK after sales service for details).
UK Wiring Instructions ß Your Cuisinart Ice Cream Professional includes a BS 3 amp moulded (fused) mains plug on the supply cord.
UK After Sales Service For further advice on using your Cuisinart Ice Cream Professional and other products in the Cuisinart range, contact the Cuisinart Customer Care Line on 0870 240 6902 (09:00 to 17:00 hrs Monday to Friday) or, alternatively, email your enquiry to support@cuisinart.co.uk In Guarantee Return the product to the Cuisinart Service Centre at the following address: Cuisinart Service Centre P.O.
Recipes Basic Vanilla Ice Cream . . . . . . Chocolate Ice Cream . . . . Coffee Ice Cream . . . . . . Mocha Latte Ice Cream . . . Sweet Cinnamon Ice Cream. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 17 18 19 20 Speciality Crème Brulée Ice Cream . . . . . . . . . . . . . . Crème Brulée Crunch. . .
Vanilla Ice Cream 225ml whole milk 175g granulated sugar 450ml double cream 1-2 tsp vanilla extract ß Pour the milk and sugar into a medium bowl and whisk until the sugar has dissolved. Stir in the cream and vanilla, cover and refrigerate if time allows. ß Once chilled, pour into the mixing bowl. Attach the motor arm to the housing with the mixing paddle and lid in correct position. Set the timer to 35-45 minutes for soft ice cream and 45-60 for hard ice cream, the mixing process will begin.
Chocolate Ice Cream 225ml whole milk 100g granulated sugar 200g milk chocolate, broken into 1cm pieces 450ml double cream 1 tsp vanilla extract ß Heat the milk over a medium heat until just bubbling around the edges. ß Place the sugar and chocolate into a food processor and pulse with the chopping blade until finely chopped. ß Add the hot milk and process well until smooth. Transfer to a medium bowl and allow to cool completely. Cover and refrigerate for 2 hours.
Coffee Ice Cream 225ml whole milk, chilled 175g granulated sugar 1-3 tbsp instant coffee/ espresso, to taste 450ml double cream, well chilled 1 tsp vanilla extract ß Place the milk, sugar and coffee into a medium bowl and whisk until the sugar and coffee have dissolved. Stir in the cream and vanilla and cover and refrigerate until chilled. ß Once chilled, pour the mixture into the mixing bowl. ß Attach the motor arm to the housing with the mixing paddle and lid in correct position.
Mocha Latte Ice Cream 225ml whole milk, well chilled 150g soft brown sugar 2 tbsp instant coffee/ espresso 2 tbsp cocoa powder 450ml double cream, well chilled 1 tsp vanilla extract ß Place the milk, sugar, coffee and cocoa into a medium bowl and whisk until the sugar and coffee have dissolved. Stir in the double cream and vanilla. ß Pour the ingredients into the mixing bowl. ß Attach the motor arm to the housing with the mixing paddle and lid in correct position.
Sweet Cinnamon Ice Cream 225ml whole milk, well chilled 150g soft brown sugar 2 tsp ground cinnamon 450ml double cream, well chilled 1- tsp vanilla extract ß Place the milk, brown sugar and cinnamon into a medium bowl and whisk together until the sugar has dissolved. Stir in the cream and vanilla, cover and chill. ß Pour the mixture into the mixing bowl. ß Attach the motor arm to the housing with the mixing paddle and lid in correct position.
Crème Brulée Ice Cream 550ml double cream 280ml whole milk 1 vanilla pod, split lengthways 6 large egg yolks 150g soft light brown sugar Pinch salt 1 tbsp vanilla extract ß Place the cream, milk and vanilla pod in medium saucepan and bring to the simmer over a medium-low heat. Reduce the heat to low and simmer for 15 minutes. ß Place the egg yolks and brown sugar in a medium bowl and beat until thick and pale brown.
Crème Brulée Crunch 1 tsp unsalted butter, melted 175g granulated sugar tsp water ß Line a lipped baking tray with foil and grease with the melted butter. ß Place the sugar in a saucepan. Cook over a medium-high heat until the sugar begins to melt, stirring constantly, do not leave unattended. ß Continue to stir for 3-4 minute, until the sugar is melted and coppery in color. ß Remove from the heat and carefully stir in the water, the mixture will bubble slightly.
White Chocolate Ice Cream with Macadamia Nuts 280ml whole milk 300ml double cream 150g granulated sugar 4 large eggs 200g white chocolate, chopped 1 tbsp brandy 1 tsp vanilla extract 1 tsp almond extract 50g milk chocolate, cut into cm chunks 40g macadamia nuts, toasted and chopped ß Combine the milk and cream in a saucepan and bring to a simmer over a medium-low heat. In a medium bowl, beat the sugar and eggs until thick and pale. ß Pour a small amount on the hot milk into the egg mixture and stir.
Chocolate Truffle Ice Cream 300ml whole milk 340ml double cream 1 vanilla pod 175g granulated sugar 75g cocoa powder 4 large eggs 200g milk chocolate, chopped 1- tsp vanilla extract ß Place the milk and cream in a medium saucepan and stir over a medium-low heat. With a sharp knife, split the pod in half lengthways, using the blunt side of the knife, scrape out the seeds and stir the seeds and pod into the milk mixture.
Vanilla Frozen Yoghurt 280ml whole milk 175g granulated sugar 575g plain fat free yoghurt 50ml double cream 1 tbsp vanilla extract ß Place the milk and sugar in a medium bowl, whisk together until the sugar is dissolved. Stir in the yoghurt, cream and vanilla extract. Cover and chill for 2-3 hours. ß Attach the motor arm to the housing with the mixing paddle and lid in correct position. Set the timer to 35-45 minutes for soft frozen yoghurt and 45-60 for hard frozen yoghurt, the mixing process will begin.
Chocolate Frozen Yoghurt 325ml whole milk 225g milk chocolate, chopped 75g granulated sugar 575g low fat or fat free vanilla yoghurt ß Place the milk, chocolate and sugar in a saucepan and cook over a medium heat, stirring constantly until the chocolate is completely melted and the sugar has dissolved. ß Allow to cool completely, cover and chill for 8 hours. ß Attach the motor arm to the housing with the mixing paddle and lid in correct position.
Raspberry Frozen Yoghurt 400g Raspberries 225g granulated sugar 5 tbsp lime juice 675ml fat free vanilla yoghurt ß Place the raspberries, sugar and lime juice in a medium bowl. Stir to blend. Cover and chill for 2-3 hours. ß Place the raspberry mixture in a blender and blend for 15 to 20 seconds to puree. Strain the mixture using a fine mesh strainer, pressing through the solids to remove all the seeds, discard the seeds. ß Combine the raspberry puree with the yogurt. Stir to blend until smooth.
Peach Frozen Yoghurt 350g canned peach slices in juice 675g low fat vanilla yoghurt 75g granulated sugar ß Drain the peaches and reserve 100ml juice. Place the peaches in a blender and pulse to chop. ß Add the vanilla yoghurt, sugar and reserved peach juice. Process until smooth and the sugar has dissolved. Cover and chill for 2-3 hours. ß Attach the motor arm to the housing with the mixing paddle and lid in correct position.
Lemon Sorbet 450g granulated sugar 450ml water 225ml freshly squeezed lemon juice 1 tbsp lemon zest ß Place the sugar and water in a medium saucepan and bring to the boil. Reduce the heat and simmer without stirring until the sugar dissolves, 3-5 minutes. Cool completely. ß When cool add the lemon juice and zest and stir well. Cover and chill for 2-3 hours. ß Attach the motor arm to the housing with the mixing paddle and lid in correct position.
Cranberry Sorbet 450g fresh cranberries, washed and drained, stems removed and discarded 225ml water 340g granulated sugar 340ml white grape juice Zest of 1 orange Pinch of salt 2 tbsp golden syrup ß Place the cranberries, water, sugar, grape juice, orange zest and salt in a saucepan and bring to the boil. Reduce the heat and simmer for 15 minutes, until the berries have popped and the sugar has dissolved. ß Cool for 15 minutes. Drain the cranberries, reserving the cooking liquid and purée.
Blueberry Sorbet 300g granulated sugar 600ml water 1.1kg fresh or frozen blueberries, defrosted if frozen 3 tbsp lime fresh lime juice 2 tbsp golden syrup ß Place the sugar and water in a saucepan; bring to the boil and simmer, without stirring until the sugar is dissolved. Allow to cool completely. ß Place the blueberries and lime juice in a blender and purée until smooth. Press through a fine sieve to remove seeds. Discard seeds. ß Combine blueberry purée with the cooled sugar syrup and golden syrup.
Orange & Mango Sorbet 300g mango cubes 225g granulated sugar 4 tbsp lemon juice Zest of 1 orange 500ml unsweetened orange juice ß Place the mango, sugar, lemon juice and orange zest in a medium bowl and stir. Leave to stand for 1 hour. ß Stir well and purée in a blender. ß Stir in the orange juice, cover and refrigerate for at least 1 hour. ß Pour the mixture into the mixing bowl. ß Attach the motor arm to the housing with the mixing paddle and lid in correct position.
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