For your safety and continued enjoyment of this product, always read the User Guide carefully before using. icm100t_19ce059978_ib_final.
while in use to reduce the risk of injury to persons or to the appliance itself. DO NOT USE SHARP OBJECTS OR UTENSILS INSIDE THE FREEZER BOWL! Sharp objects will scratch and damage the inside of the freezer bowl. A rubber spatula or wooden spoon may be used when the appliance is in the OFF position.
SAVE THESE INSTRUCTIONS TABLE OF CONTENTS Important Safeguards . . . . . . . . . . . . . . . . . . . . 2 Features and Benefits . . . . . . . . . . . . . . . . . . . . . 4 Before Using for the First Time . . . . . . . . . . . . . . 5 FOR HOUSEHOLD USE ONLY Freezing Time and Bowl Preparation . . . . . . . . . 5 NOTICE Safety Feature . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Making Frozen Desserts . . . . . . . . . . . . . . . . . . . 5 Adding Ingredients . . . . . . . . . . . . . . . . . .
FEATURES AND BENEFITS 1. ON/OFF Switch 2. Motor and Transparent Lid with Integrated Fill Spout to Add Ingredients Transparent to let you watch the freezing process as it progresses. Lid is designed to easily lock onto the base. Pour recipe ingredients through the spout. Also use to add ingredients like chips or nuts, without interrupting the freezing cycle. 3. Mixing Paddle Mixes and aerates ingredients in freezer bowl to create frozen desserts or drinks. 4.
BEFORE USING FOR THE FIRST TIME MAKING FROZEN DESSERTS DO NOT immerse the motor assembly in water. Wipe it with a damp cloth. Wash the lid, freezer bowl and mixing paddle in warm, soapy water to remove any dust or residue from the manufacturing and shipping process. DO NOT clean any of the parts with scouring cleaners or hard, abrasive implements. 1. Prepare recipe ingredients from pages that follow or from your own recipe. If you use your own recipe, be sure it yields 1½ quarts or less.
ADDING INGREDIENTS Ingredients such as chips and nuts should be added about 5 minutes before the recipe is complete. Once the dessert has begun to thicken, comparable to a milkshake consistency, add the ingredients through the fill spout. Ingredients should be added very gradually, allowing them to fully incorporate before adding more through the spout. Nuts and other ingredients should be no larger than ½ inch.
LIMITED 18-MONTH WARRANTY (U.S. AND CANADA ONLY) product defect, product model number (located on bottom of product), original date of purchase, and any other information pertinent to the product’s return. This warranty is available to consumers only. You are a consumer if you own a Tasty™ by Cuisinart® Ice Cream Maker that was purchased at retail for personal, family or household use.
Cuisinart. This warranty does not cover any damage caused by accident, misuse, shipment or other than ordinary household use. This warranty excludes all incidental or consequential damages. Some states do not allow the exclusion or limitation of these damages, so these exclusions may not apply to you. This warranty gives you specific legal rights, and you may also have other rights, which vary from state to state.
• When making sorbet, be sure to test the ripeness and sweetness of the fruit before you use it. The freezing process reduces the sweetness of the fruit, so that it will taste less sweet than 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. RECIPE TIPS The recipes that follow offer you a variety of options for delicious frozen desserts.
hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. Stir in the heavy cream and vanilla extract. Cover and refrigerate 1 to 2 hours, or overnight. SIMPLE ICE CREAMS Simple Vanilla Ice Cream This ice cream can easily be dressed up by adding your favorite chopped candies or sprinkles at the end of churning. Makes about 4½ cups 1 ¾ 2 1 cup whole milk cup granulated sugar Pinch salt cups heavy cream tablespoon pure vanilla extract 2.
comparable to the thickness of a milkshake, after about 15 minutes, very slowly add the reserved chopped pecans and let mix in completely. 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. Fresh Strawberry Ice Cream Best made when strawberries are at their peak of freshness, this ice cream is light, sweet and fruity.
2 1 teapoons pure vanilla extract cup chopped peppermint patties (about 10 to 12 bite-size patties) 1 ¼ 2 1. In a medium saucepan set over medium-low heat, bring the milk just to a boil. Remove from heat and add the mint leaves; let steep for 20 to 30 minutes. If you desire a milder mint flavor, strain and discard the mint leaves after steeping, but for a more intense ice cream, blend the milk/mint mixture using an immersion blender. ¼ 1.
CUSTARD-STYLE ICE CREAMS Nutritional information per serving (based on ½ cup): Calories 228 (63% from fat) • carb. 18g • pro. 3g • fat 16g • sat. fat 10g • chol. 128mg • sod. 50mg • calc. 77mg • fiber 0g Vanilla Bean Ice Cream Fresh Mint with Chocolate Cookies For the true vanilla lover. Be sure to use fresh vanilla beans to capture the intense flavor. Always a winning combination, fresh mint and chocolate take the forefront in this rich and creamy ice cream.
4. Pour the mixture through a fine mesh strainer. Bring the ice cream base to room temperature. Cover and refrigerate 1 to 2 hours, or overnight. 5. Turn on the Tasty™ by Cuisinart® Ice Cream Maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 to 25 minutes. When the mixture is comparable to the thickness of a milk shake, after about 15 minutes, gradually add the crushed cookies through the top of the ice cream maker; let mix until fully combined. 6.
1. Put the corn syrup, honey, water and vanilla beans into a medium saucepan. Over medium-low heat, bring mixture to a boil, then simmer until reduced by about half. Strain (discarding vanilla pods); reserve. about 2 hours. Remove from freezer about 15 minutes before serving. Nutritional information per serving (½ cup): Calories 154 (41% from fat) • carb. 20g • pro. 3g • fat 7g • sat. fat 5g • chol. 18mg • sod. 41mg • calc. 95mg • fiber 1g 2.
saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved. SORBETS Coconut Sorbet 2. Once the simple syrup is ready, add the salt and the raspberries. Using an immersion blender, blend the mixture until smooth. Strain half of the mixture through a fine mesh strainer to remove the seeds. Use a spatula to aid in passing the purée through the strainer. Remove seeds and repeat with the second half. Cover and refrigerate 2 to 3 hours, or overnight.
1. Preheat oven to 350°F. 1. In a heatproof bowl set over a pot of simmering water, combine the butter and chocolate. Stirring occasionally, let heat until just melted. Reserve. 2. Combine the cocoa powder, flour, baking powder, salt and espresso powder in a small bowl. Whisk to blend; reserve. 3. Put the butter into the bowl of a stand mixer fitted with the mixing paddle (or use a hand mixer fitted with the mixing beaters). Using medium speed, cream until smooth.
SAUCES Pinch ground cinnamon 1. Put the chocolate into a mixing bowl; reserve. Caramel Sauce While we love this sauce on our ice creams, it can also be used as a dipping sauce for fruit and cake. Makes about ¾ cup ¾ ½ ¼ 1 ¹∕³ 3 cup granulated sugar teaspoon sea salt cup water (enough so that the consistency when mixed with the sugar and salt is similar to wet sand) tablespoon light corn syrup cup heavy cream tablespoons unsalted butter, cut into ½-inch cubes 2.
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