2L Ice Cream Maker ICE30BCU
Important Safeguards When using appliances, basic safety precautions should always be followed, including the following: 1. This appliance is not intended for use by persons with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety. 2. Children should always be supervised to ensure that they do not play with this product. 3.
Congratulations on your purchase of the Cuisinart 2L Ice Cream Maker. For over 30 years Cuisinart’s aim has been to produce the very finest kitchen equipment. 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. To learn more about our products and for recipe ideas visit our website www.cuisinart.co.
Contents Product Description ........................................................................................................... 5 Safety Cautions................................................................................................................... 6 Instructions for Use............................................................................................................ 9 A Preparing the Freezer Bowl................................................................................
Product Description Easy-Lock Lid Mixing Arm 2L Freezer Bowl Housing Base On/Off Switch Rubber Feet 5
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. n from the 2L Ice Cream Maker before first use. Always inspect the appliance before use for noticeable signs of damage. Do not use if damaged, or if the appliance has been dropped.
WARNING: Polythene bags over the product or packaging may be dangerous. To avoid danger of suffocation, keep away from babies and children. These bags are not toys. n The symbol on the product or on its packaging indicates that this product may not be treated as household waste. Instead it should be handed over to the applicable collection point for the recycling of electrical and electronic equipment.
UK Wiring Instructions n The wires in the mains lead are coloured in accordance with the following code: BLUE = NEUTRAL BROWN = LIVE As the colours of the wire in the mains lead of this appliance may not correspond with the colour marking identifying the terminals on your plug, proceed as follows: n The wire which is coloured BLUE must be connected to the terminal which is marked with the letter N n The wire which is coloured BROWN must be connected to the terminal which is marked with the letter L Neit
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 parts with abrasive cleaners or hard implements. A n Preparing the Freezer Bowl The freezer bowl must be completely frozen before you begin. Before freezing, wash and dry the bowl. Wrap it in a plastic bag to prevent freezer burn. The length of time required to freeze in the freezer, depends on the temperature of your freezer.
C Making Frozen Desserts You can make lots of different frozen desserts using your Ice Cream Maker. There are a selection of recipe ideas for Ice Cream, Gelato, Frozen Yoghurt and Sorbet at the back of this booklet. F or best results, prepare the ingredients in a container from which it is easy to pour. n S witch to the ON position, the freezer bowl will begin to turn. n I mmediately pour ingredients through the lid.
n Homemade Ice Cream uses fresh ingredients, i.e. without the preservatives etc as found in commercial ice creams. Therefore it will not have the same hard consistency, for a firmer consistency, transfer the dessert to an airtight container and store it in the freezer for at least 2 hours before serving. n You may substitute double cream for lower fat creams and whole milk for lower fat milk. However, the higher the fat content the richer and creamier the result.
Cleaning & Maintenance n n lways unplug the appliance before cleaning. A T o clean the base, wipe with a damp cloth and dry. Never use abrasive cleaners or immerse in water. n To clean the freezer bowl, lid and mixing arm, wash by hand in warm soapy water and dry thoroughly before storing. Do not put in the dishwasher. Never use abrasive cleaners or utensils such as scouring pads as this will damage the bowl. n Do not put the freezer bowl in the freezer if it is wet.
UK Guarantee This Cuisinart appliance is guaranteed for consumer use for 5 years. This guarantee covers defects under normal use from date of purchase and ceases to be valid in the event of alteration or repairs by unauthorised persons. If the appliance does not perform satisfactorily due to defects in materials or manufacture, it will be repaired or replaced through Conair UK After Sales Service. No responsibility will be accepted for any damage caused in transit.
Recipes To help you get started with your new Ice Cream Maker, we have included a few recipe ideas in this instruction manual. For further recipe ideas and inspiration please visit our website www.cuisinart.co.uk. You can also share some of your own recipe ideas on our Facebook page Cuisinart UK. Basic Vanilla Ice Cream....................................................................................................................................15 Fresh Strawberry Ice Cream..............................
Vanilla Ice Cream Serves 6-8 330ml whole milk 250g granulated sugar 650ml double cream 2 tsp vanilla extract n n E nsure the freezer bowl is completely frozen. (see page 9) P our the milk and sugar into a medium bowl and whisk until the sugar has dissolved. Stir in the cream and vanilla extract, cover and chill if time allows. n Turn the appliance on, pour the mixture into the freezer bowl and leave the ice cream to churn for 20-25 minutes. This will produce a soft ice cream.
Fresh Strawberry Ice Cream Serves 6-8 600g fresh ripe strawberries, stemmed and sliced 4 tbsp freshly squeezed lemon juice 330g granulated sugar 330ml whole milk 600ml double cream 1½ tsp vanilla extract n n E nsure the freezer bowl is completely frozen. (see page 9) I n a small bowl, combine the strawberries with the lemon juice and 110g of the sugar. Stir gently and leave to stand in the juices for 2 hours. Strain the strawberries, reserving juices. Mash or purée half the strawberries.
Simple Chocolate Ice Cream Serves 6-8 150g unsweetened cocoa powder 150g granulated sugar 100g soft brown sugar 350ml whole milk 725ml double cream 1 tbsp vanilla extract E nsure the freezer bowl is completely frozen. (see page 9) n P lace the cocoa and sugars in a medium bowl and stir to combine. n A dd the milk and use a hand mixer on low speed or whisk to combine until the cocoa n and sugars are dissolved, approximately 1 to 2 minutes.
Coffee Butter Almond Ice Cream Serves 6-8 4 tbsp unsalted butter 110g almonds, roughly chopped 1 tsp salt 330ml whole milk, chilled 250g granulated sugar 3-5 tbsp instant coffee/espresso, to taste 675ml double cream 2 tsp almond extract 1 tsp vanilla extract E nsure the freezer bowl is completely frozen. (see page 9) n elt the butter in a medium saucepan, add the almonds and salt and cook over a M n medium-low heat until the almonds are toasted and golden. Stir frequently (for approx 1-2 minutes).
Red Raspberry Gelato Serves 6-8 800g red raspberries (thawed, pureed and strained to remove seeds) 225g granulated sugar 250ml semi-skimmed milk 250ml double cream 6 large egg yolks 50g fat free powdered milk 2 tsp vanilla extract 1-2 drops red food colouring, optional (will enhance colour) n n E nsure the freezer bowl is completely frozen. (see page 9) P lace the sugar, cream and semi-skimmed milk into a medium saucepan, bring to a simmer over a medium heat and stir to dissolve the sugar.
Blueberry Cassis Gelato Serves 6-8 800g blueberries (thawed, pureed and strained) 50ml crème de cassis 225g granulated sugar 6 large egg yolks 75g fat free powdered milk 220ml double cream 220ml semi-skimmed milk 2 tsp vanilla extract n n E nsure the freezer bowl is completely frozen. (see page 9) ombine the blueberry purée with 3 tbsp of the crème de cassis in a medium saucepan C and place over medium-low heat. Cook until the mixture is reduced by half. Remove from pan and chill.
Vanilla Frozen Yoghurt Serves 6-8 375ml whole milk 175g granulated sugar 875g low fat vanilla yoghurt 60ml double cream 1 tbsp vanilla extract n n E nsure the freezer bowl is completely frozen. (see page 9) P lace 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. n Turn the appliance on, pour the chilled mixture into the freezer bowl and leave the ice cream to churn for 20-25 minutes.
Chocolate Cherry Frozen Yoghurt Serves 6-8 225g dark or milk chocolate (melted) 330ml whole milk, heated to a simmer 880ml low fat vanilla yoghurt 75g granulated sugar 60ml maraschino cherry juice 200g drained maraschino cherries, roughly chopped E nsure the freezer bowl is completely frozen. (see page 9) P lace the melted chocolate into a bowl, slowly add the warm milk and stir. n dd the yoghurt, sugar, and cherry juice and stir until smooth. A n hill for at least 2 hours.
Very Berry Frozen Yoghurt Serves 6-8 60ml whole milk 150g granulated sugar 880ml low fat vanilla yoghurt 450g frozen mixed berries, thawed, puréed and strained to remove seeds 1 tsp vanilla, almond, or lemon extract n n E nsure the freezer bowl is completely frozen. (see page 9) P lace the milk and sugar in a medium bowl, whisk together until the sugar is dissolved. Stir in the yoghurt, berry purée and extract. Cover and chill for 2-3 hours.
Coffee Latte Frozen Yoghurt Serves 6-8 220ml whole milk 1 packet plain gelatin 110g granulated sugar 3 tbsp instant coffee/espresso powder 700ml low fat vanilla yoghurt 55ml semi-skimmed milk 55ml double cream n n E nsure the freezer bowl is completely frozen. (see page 9) P lace whole milk in a medium saucepan, sprinkle with gelatin and let stand for 1 minute. Heat milk and gelatin and stir until smooth. n Stir in sugar and coffee and cook until sugar is dissolved.
Fresh Lemon Sorbet Serves 6-8 675g granulated sugar 660ml water 500ml freshly squeezed lemon juice 1½ tbsp lemon zest n n E nsure the freezer bowl is completely frozen. (see page 9) P lace the sugar and water in a medium saucepan and bring to the boil. Reduce the heat and simmer for 3-5 mins without stirring until the sugar dissolves. Cool completely. n When cool add the lemon juice and zest and stir well. Cover and chill for 2-3 hours.
Dark Chocolate Sorbet Serves 6-8 900ml water 375g granulated sugar 75g soft brown sugar 250g un-sweetened cocoa powder 1 tbsp vanilla extract n n E nsure the freezer bowl is completely frozen. (see page 9) ombine the water and sugars in a large saucepan and place over a medium heat. Stir until C the sugar dissolves. n Whisk in the cocoa and bring the mixture to a simmer. Simmer for 2 minutes, stirring constantly. Remove from the heat and transfer to a medium bowl. Stir in the vanilla extract.
Sweet Dark Cherry Sorbet Serves 6-8 125g granulated sugar 110ml water 1.35kg pitted sweet dark cherries (puréed) 60ml fresh lemon juice 110ml syrup n n E nsure the freezer bowl is completely frozen. (see page 9) P lace sugar and water in a small saucepan. Bring to a boil over a medium-high heat, reduce heat to medium, and cook until the sugar is completely dissolved to make a simple syrup. Transfer to a bowl and cool completely. n Place the puréed cherries in a bowl.
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