Cuisinart ICE-50BCC Series User's Manual
Contents
1. Place cranberries sugar white grape juice water ginger and salt ina 3 3 4 quart 3 6 L saucepan Bring to a boil over high heat Reduce heat to medium low and simmer for 15 minutes until berries have popped and sugar has dissolved Cool 10 to 15 minutes Drain cranberries reserve cooking liquid and place in work bowl of food processor or in a blender Add 1 cup 250 ml cooking liquid Cover and process until completely pur ed and smooth Press through a fine mesh strainer to remove seeds and pulp discard seeds and pulp Stir in remaining cooking liquid and corn syrup Cover and refrigerate until totally chilled 6 hours or longer Pour cranberry mixture into mixing bowl of Cuisinart Supreme Commercial Quality Ice Cream Maker Place mixing paddle on lid place lid and motor arm on unit Set timer for 35 45 minutes for soft sorbet or 45 60 minutes for hard sorbet If desired transfer the sorbet to an airtight container and place in freezer until firm about 2 hours to ripen Remove from freezer 10 minutes before serving pal Cranberry Sorbet omit ginger May add zest of 1 orange or lime Nutritional information per serving Calories 164 0 from fat carb 42g pro 0g fat 0g e sat fat Og chol Omg sod 69mg calc 5mg fiber 1g BLUEBERRY SORBET Makes ten 1 2 cup 125 ml servings 1 1 3 cups 330 ml granulated sugar 2 3 cup 160 ml water 2 1 2 pounds 1 15 kg fresh or frozen blueb2. 1 can 14 ounces 397 g peaches packed in juice 3 cups 750 ml lowfat vanilla yogurt 1 3 cup 80 ml sugar Drain peaches reserving 1 2 cup 125 ml of the juice Place peaches in a Cuisinart blender or food processor fitted with the metal blade pulse to chop the peaches Add the vanilla yogurt sugar and reserved peach juice Process until smooth and the sugar is dissolved about 1 minute Pour the peach yogurt mixture into mixing bowl of Cuisinart Supreme Commercial Quality Ice Cream Maker Place mixing paddle in lid place lid and motor arm on unit Set timer for 35 45 minutes for soft frozen yogurt or 45 60 minutes for hard frozen yogurt and let mix until thickened Serve immediately or transfer the frozen yogurt to a resealable container and place in freezer until firm about 2 hours to ripen Remove from freezer 10 minutes before serving Nutritional information per serving Calories 111 6 from fat carb 24g pro 3g fat 1g e sat fat Og chol 5mg sod 59mg calc 140mg fiber 19 SORBETS amp SHERBETS FRESH LEMON SORBET Bits of fresh citrus zest add a burst of flavour to these refreshing sorbets Makes ten 1 2 cup 125 ml servings 2 cups 500 ml sugar 2 cups 500 ml water 1 1 2 cups 375 ml freshly squeezed lemon juice 1 tablespoon 15 ml finely chopped lemon zest Combine the sugar and water in a Cuisinart medium saucepan and bring to a boil over medium high hea
3. to ripen Remove from freezer 10 minutes before serving There are many types of cinnamon available Try this ice cream using a China Cassia cinnamon or a Saigon cinnamon Nutritional information per serving Calories 242 67 from fat carb 19g pro 2g fat 18g e sat fat 119 chol 68mg sod 35mg calc 80mg fiber 0g PEANUT BUTTER CUP ICE CREAM Makes ten 1 2 cup 125 ml servings 1 cup 250 ml creamy peanut butter 3 4 cup 180 ml granulated sugar 1 cup 250 ml whole milk 1 1 3 cups 330 ml heavy cream 1 1 2 teaspoons 7 ml vanilla extract 3 4 cup 180 ml roughly chopped Reese s Peanut Butter Cups 1 3 cup 80 ml chopped toasted peanuts In a medium bowl use a Cuisinart Hand Mixer on low speed or a whisk to combine peanut butter and sugar until smooth Add the milk and blend on low speed until smooth and sugar is dissolved about 2 minutes Stir in heavy cream and vanilla Pour mixture into mixing bowl of Cuisinart Supreme Commercial Quality Ice Cream Maker Place mixing paddle in lid place lid and motor arm on unit Set timer for 35 45 minutes for soft ice cream or 45 60 minutes for hard ice cream and let mix until thickened Five minutes before freezing mixing ends add chopped candy and nuts through opening in lid Serve immediately or transfer the ice cream to a resealable container and place in freezer for 2 hours or longer to ripen Remove from freezer 1
4. arm in water Wipe it with a moist cloth Wash the lid mixing 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 abrasive cleaners hard implements or in the dishwasher MAKING FROZEN DESSERTS OR DRINKS Caution Unit should remain upright at all times If unit is turned on its side or upside down you will need to put it in upright position and wait 24 hours before using 1 Prepare recipe ingredients from the Cuisinart recipe book or from your recipe If you use your own recipe be sure it yields 1 1 2 quarts 1 4 L or less For best results prepare ingredients in an easy pour container Place mixing bowl in unit Pour ingredients into bowl Put motor arm and lid together Place mixing paddle in lid Paddle does not fit tightly It is snug enough to hold paddle in but not to lock in Place lid and motor arm on unit Turn dial to selected time maximum 60 minutes Processing will begin The unit will stop mixing and turn itself off when set time has elapsed Audible tone will sound to alert you that unit is off PON No Note If frozen dessert reaches maximum thickness before set time has elapsed the unit will stop mixing If you don t shut off the unit manually the timer will continue counting down to 0 and will then shut itself off 8 Frozen desserts or drinks process in 35 60 minutes Processing time depends on t
5. occasionally until the sugar begins to melt do not leave unattended While sugar is melting cook and stir with a wooden spoon for about 3 to 4 minutes until sugar is melted and coppery in colour Remove from heat Carefully stir in 1 2 teaspoon 2 ml water mixture will bubble up slightly Pour immediately onto prepared sheet spreading the sugar as thinly as possible do not touch with fingers melted sugar will burn skin Let cool for 30 minutes When cool break into shards Store in a tightly sealed container Sprinkle over Creme Brul e Ice Cream just before serving Nutritional information Brul e Crunch only Calories 61 5 from fat carb 15g pro 0g fat 0g e sat fat Og chol 1mg sod Omg calc Omg fiber Og WHITE CHOCOLATE ICE CREAM WITH CHOCOLATE CHUNKS AND MACADAMIA NUTS Makes ten 1 2 cup 125 ml servings 1 1 4 cups 300 ml whole milk 1 1 3 cups 330 ml heavy cream 2 3 cup 160 ml sugar large eggs ounces 227 g white chocolate chopped tablespoon 15 ml brandy or Kirschwasser teaspoon 5 ml vanilla extract teaspoon 5 ml almond extract ounces 57 g bittersweet chocolate chopped in 1 4 1 2 inch 0 6 cm 1 2 cm chunks 1 3 cup 80 ml toasted macadamia nuts chopped Combine milk and cream in a heavy bottomed saucepan and bring to a simmer over medium low heat In a medium bowl beat the sugar and eggs until thick and light Measure out one cup 250 ml of the hot milk mixtur
6. this mixture back into the warm milk Stir with a wooden spoon over medium low heat until the mixture bubbles and reaches a temperature of 160 F 70 C Remove from heat and pour through a strainer Stir in honey heavy cream and vanilla Cover with a piece of plastic wrap placed directly on the custard and chill for 8 hours or longer Pour lavender custard into mixing bowl of Cuisinart Supreme Commercial Quality Ice Cream Maker Place mixing paddle in lid place lid and motor arm on unit Set timer for 35 45 minutes for soft ice cream or 45 60 minutes for hard ice cream and let mix until thickened Serve immediately or transfer to a resealable container and freeze until ready to serve Remove ice cream from freezer 10 minutes before serving Nutritional information per serving Calories 354 59 from fat carb 32g pro 7g fat 26g e sat fat 15g chol 139mg sod 56mg calc 92mg fiber 3g FROZEN YOGURTS VANILLA FROZEN YOGURT Makes ten 1 2 cup 125 ml servings 1 1 4 cups 300 ml whole milk 3 4 cup 180 ml granulated sugar 2 1 2 cups 625 ml plain fat free yogurt 1 4 cup 50 ml heavy cream 1 tablespoon 15 ml 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 extract Place mixture into mixing bowl of Cuisinart Supreme Commercial Quality Ice C
7. 0 minutes before serving Nutritional information per serving Calories 431 67 from fat carb 25g pro 10g fat 33g e sat fat 15g chol 59mg sod 164mg calc 73mg fiber 1g CHEESECAKE ICE CREAM Makes ten 1 2 cup 125 ml servings 12 ounces 340 g lowfat cream cheese cut in 1 inch 2 5 cm pieces at room temperature 1 can 14 ounces 397 ml fat free sweetened condensed milk 2 cups 500 ml fat free half amp half 2 teaspoons 10 ml pure vanilla extract 1 teaspoon 5 ml pure lemon extract 1 2 teaspoon 2 ml pure almond extract Place cream cheese and sweetened condensed milk in a medium bowl Blend using a hand mixer on medium speed until smooth and creamy with no visible lumps With the mixer on low speed stir in half amp half vanilla lemon and almond extracts Stir until smooth For best results refrigerate for 2 hours or longer Pour mixture into mixing bowl of Cuisinart Supreme Commercial Quality Ice Cream Maker Place mixing paddle in lid place lid mixing arm on unit Set timer for 35 45 minutes for soft ice cream or 45 60 minutes for hard ice cream and let mix until thickened Serve immediately or transfer to a resealable container and freeze until ready to use Remove from freezer 10 minutes before serving Serve plain or top with a fruit sauce such as a cherry or blueberry sauce Nutritional information per serving Calories 228 33 from fat carb 29g pro
8. 8g fat 8g e sat fat 5g chol 19mg sod 317mg calc 189mg fiber 0g Variations Cherry Cheesecake Ice Cream Strain 1 can 21 ounce 595 ml Cherry Pie filling reserving the sauce and cherries separately Prepare Cheesecake Ice Cream reducing the half amp half to 1 1 2 cups 375 ml Stir the reserved sauce into the ice cream mixture and mix chill as directed Five minutes before the ice cream is ready add 1 2 cup 125 ml of the cherries through the opening in 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 FLAVOURS VANILLA BEAN ICE CREAM Makes ten 1 2 cup 125 ml servings 2 1 2 cups 625 ml heavy cream 1 1 4 cups 300 ml whole milk 1 vanilla bean split lengthwise 6 large egg yolks 3 4 cup 180 ml granulated sugar 1 4 teaspoon 1 ml salt 1 tablespoon 15 ml pure vanilla extract Place cream milk and vanilla bean in a heavy 3 3 4 quart 3 6 L saucepan Bring to a simmer over medium low heat Reduce heat to low and simmer for 15 minutes Place egg yolks and sugar in a medium bowl Using a hand mixer beat on highest speed until thick and pale and mixture forms a ribbon when beaters are lifted about 3 minutes mixture will resemble mayonnaise With t
9. Cream Maker Place mixing paddle on lid place lid and motor arm on unit Set timer for 35 45 minutes for soft ice cream or 45 60 minutes for hard ice cream and let mix until thickened Serve immediately or transfer the ice cream to a resealable container and place in freezer until firm about 2 hours to ripen Remove from freezer 10 minutes before serving Nutritional analysis per serving Calories 241 67 from fat carb 18g pro 3g fat 18g e sat fat 11g chol 69mg sod 30mg calc 80mg fiber 0g CINNAMON BROWN SUGAR ICE CREAM Makes ten 1 2 cup 125 ml servings 1 cup 250 ml whole milk well chilled 3 4 cup 180 ml brown sugar packed 2 teaspoons 10 ml ground cinnamon 2 cups 500 ml heavy cream well chilled 1 1 2 teaspoons 7 ml pure vanilla extract to taste In a medium bowl use a Cuisinart Hand Mixer or whisk to combine the milk brown sugar and cinnamon until the sugar is dissolved about 1 2 minutes on low speed Stir in the heavy cream and vanilla If time allows cover and refrigerate Pour mixture into mixing bowl of Cuisinart Supreme Commercial Quality Ice Cream Maker Place mixing paddle in lid place lid and motor arm on unit Set timer for 35 45 minutes for soft ice cream or 45 60 minutes for hard ice cream and let mix until thickened Serve immediately or transfer the ice cream to a resealable container and place in freezer until firm about 2 hours
10. E E t RECIPE BOOKLET an Se ee Cuisinart Supreme Commercial Quality Ice Cream Maker A 0 571 EIEE For your safety and continued enjoyment of this product always read the instruction book carefully before using IB 5012 CAN IMPORTANT SAFEGUARDS When using an electrical appliance basic safety precautions should always be followed to reduce the risk of fire electric shock and or injury including the following 1 READ ALL INSTRUCTIONS BEFORE USING 2 To protect against risk of electric shock do not place cord plug or base of appliance in water or any other liquid 3 Close supervision is necessary when any appliance is used by or near children 4 Always unplug from outlet when not in use before putting on or taking off parts and before cleaning 5 Avoid contact with moving parts Keep hands hair clothing as well as spatulas and other utensils away during operation to reduce the risk of injury and or damage to the appliance 6 Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is dropped or damaged in any manner Return the appliance to the nearest Cuisinart Repair Centre for examination repair electrical or mechanical adjustment 7 The use of attachments not recommended by Cuisinart may cause fire electric shock or risk of injuries Do not use outdoors Do not let cord hang over edge of table or counter or touch hot surfaces 10 This ap
11. a 4 large eggs 8 ounces 227 g bittersweet chocolate chopped 1 1 2 teaspoons 7 ml vanilla extract In a medium saucepan with a heavy bottom combine the whole milk and heavy cream over medium low heat With a sharp knife split the vanilla bean lengthwise use the blunt edge of the knife to scrape out the seeds of the vanilla bean Stir the seeds and bean pod into the milk cream mixture Simmer the milk cream mixture over low heat for 30 minutes After 30 minutes remove the vanilla bean pod and discard or rinse and reserve for another use Combine the sugar cocoa and eggs in a medium bowl use a hand mixer on medium speed to beat the sugar cocoa and eggs until thickened like mayonnaise Measure 1 cup 250 ml of the hot milk cream mixture With the mixer on low speed add the hot milk cream in a slow steady stream to the thickened egg mixture and mix until completely incorporated Stir the chopped chocolate into the saucepan with the hot milk cream stir until chocolate is melted Stir the egg mixture into the hot milk cream Cook over low heat stirring constantly until the mixture thickens and begins to resemble a chocolate pudding Transfer the chocolate mixture to a bowl Cover with plastic wrap placed directly on the surface of the chocolate mixture and refrigerate until completely cooled 8 hours or overnight Pour the chilled custard into mixing bowl of Cuisinart Supreme Commercial Quality Ice Cream Maker Place
12. d sugar 1 4 cup 50 ml fresh lemon juice zest of 1 tangerine or orange 2 1 4 cups 550 ml unsweetened tangerine juice Place mango cubes sugar lemon juice and tangerine zest in a medium bowl and stir Allow to macerate for 1 hour or longer Stir Place in a blender or food processor and blend process until completely pur ed and smooth Stir in tangerine juice Refrigerate for 1 hour or longer Pour the mango tangerine mixture into mixing bowl of Cuisinart Supreme Commercial Quality Ice Cream Maker Place the mixing paddle in lid and place lid and mixing arm on unit Set timer for 35 45 minutes for soft sorbet or 45 60 minutes for hard sorbet and let mix until thickened If desired transfer to an airtight container and place in freezer until firm about 2 hours to ripen Remove from freezer 10 minutes before serving Nutritional information per serving Calories 124 1 from fat carb 32g pro 0g fat 0g e sat fat Og chol Omg sod 1mg calc 14mg fiber 1g ORANGE CREAMSICLE SHERBET Makes ten 1 2 cup 125 ml servings 1 1 2 cups 375 ml frozen orange juice concentrate thawed 3 tablespoons 45 ml granulated sugar 3 cups 750 ml fat free half amp half or reduced fat milk 2 teaspoons 10 ml vanilla extract Combine orange juice concentrate sugar and 1 cup 250 ml half amp half in a Cuisinart Blender and blend until smooth Stir in remaining half amp half and vanilla P
13. d to put it in upright position and wait 24 hours before using INTRODUCTION Congratulations on your purchase of the Cuisinart Supreme Commercial Quality Ice Cream Maker Now you can delight family and friends with decadently rich homemade ice creams light fruit sorbets creamy sherbets and deliciously healthy frozen yogurt The Cuisinart Supreme Commercial Quality Ice Cream Maker has a built in compressor freezer that eliminates the need to pre freeze the bowl so frozen desserts and drinks are ready faster Don t forget extras can be added during the cycle through the opening in the transparent lid With the touch of a button this stunning brushed stainless dessert maker automatically starts the process Just add the ingredients to the mixing bowl set the timer and create the smoothest creamiest frozen desserts FEATURES AND BENEFITS Transparent Lid with Opening Use to add toppings and mix ins like chips or nuts without interrupting the freezing cycle and you can see every phase 2 Mixing Paddle Mixes and aerates ingredients in freezer bowl to create frozen dessert 3 Motor Arm 4 Mixing Bowl Anodized Aluminum Bowl No Pre chill or Freezing Bowl Required 5 Base Contains heavy duty compressor motor strong enough to handle ice cream frozen yogurt sherbet and sorbet 6 On Off Timer Dial BEFORE USING FOR THE FIRST TIME DO NOT immerse the compressor motor base and mixing
14. e With the mixer on low speed add the hot milk to the egg mixture in a steady stream Stir the egg mixture into the saucepan Cook over low heat stirring constantly until the mixture reaches 160 F 70 C when checked with an instant read or candy thermometer Add the chopped white chocolate and stir until it is completely melted Transfer to a bowl Cover with plastic wrap placed directly on the surface of the custard and refrigerate until completely cooled at least 8 hours baa 408 Pour the chilled custard into mixing bowl of Cuisinart Supreme Commercial Quality Ice Cream Maker Place the mixing paddle in the lid place lid on unit Set timer for 35 45 minutes for soft ice cream or 45 60 minutes for hard ice cream and let mix until thickened Five minutes before mixing ends mixture will be thick and creamy with the appearance of a soft serve ice cream add the chopped chocolate and nuts continue to mix for 5 minutes If desired transfer the ice to an airtight container and place in freezer until firm Remove from freezer 10 minutes before serving Nutritional information per serving Calories 402 62 from fat carb 329 pro 6g fat 29g e sat fat 15g chol 141mg sod 78mg calc 137mg fiber 1g CHOCOLATE TRUFFLE ICE CREAM Makes ten 1 2 cup 125 ml servings 3 cups 330 ml whole milk 2 cups 375 ml heavy cream vanilla bean 3 4 cup 180 ml sugar 3 4 cup 180 ml unsweetened coco
15. edium low heat stirring constantly just until the mixture reaches 160 C 70 C on a candy or instant read thermometer do not boil Strain the custard through a sieve into a medium bowl Using the back of a knife scrape out the seeds of the vanilla bean stir seeds into the custard Stir in salt and vanilla extract Place a sheet of plastic wrap directly on the custard Place in the refrigerator until completely chilled at least 8 hours Custard can be prepared a day ahead Place chilled custard into mixing bowl of Cuisinart Supreme Commercial Quality Ice Cream Maker Place mixing paddle in lid place lid on unit Set timer for 35 45 minutes for soft ice cream or 45 60 minutes for hard ice cream and let mix until thickened Serve immediately or transfer to a resealable container cover and place in freezer Remove from freezer 10 minutes before serving Serve topped with Brul e Crunch Nutritional information per serving Ice Cream only Calories 379 61 from fat carb 34g pro 4g fat 26g e sat fat 15g chol 202mg sod 108mg calc 101mg fiber Og BRULEE CRUNCH 1 teaspoon 5 ml unsalted butter melted 3 4 cup 180 ml granulated sugar 1 2 teaspoon 2 ml water Use a baking sheet with sides and line it with a sheet of aluminum foil Brush foil to coat with melted butter reserve Place sugar in heavy weight 10 inch 25 cm nonstick skillet Cook sugar over medium high heat shaking
16. erries wild if possible 3 tablespoons 45 ml fresh lime juice tablespoons 30 ml light corn syrup Place sugar and water in a 1 1 2 quart 1 4 L saucepan and bring to a boil over high heat Reduce heat to medium and cook undisturbed until sugar is dissolved Allow to cool completely Thaw blueberries if frozen Place blueberries and lime juice in a blender or food processor fitted with the metal blade Pur e until smooth this may require two batches depending upon the size of the blender or processor Press through a fine mesh sieve to remove seeds discard seeds Combine the strained blueberry pur e with the cooled sugar syrup and corn syrup Refrigerate 2 hours or longer for best results Remove from freezer 10 minutes before serving Place the blueberry mixture into mixing bowl of Cuisinart Supreme Commercial Quality Ice Cream Maker Place mixing paddle in lid place lid and motor arm on unit Set timer for 35 45 minutes for soft sorbet or 45 60 minutes for hard sorbet and let mix until thickened If desired transfer the sorbet to an airtight container and place in freezer until firm about 2 hours to ripen Remove from freezer 10 minutes before serving Nutritional information per serving Calories 173 4 from fat carb 48g pro 1g fat 19 e sat fat Og chol Omg sod 5mg calc 12mg fiber 3g KIWI SORBET Makes ten 1 2 cup 125 ml servings 1 1 4 cups 300 ml granulated suga
17. es for soft ice cream or 45 60 minutes for hard ice cream and let mix until thickened If desired transfer the ice cream to an airtight container and place in freezer until firm about 2 hours to ripen Remove from freezer 10 minutes before serving Nutritional analysis per serving Calories 242 67 from fat carb 199 pro 2g fat 18g e sat fat 11g chol 69mg sod 35mg calc 80mg fiber 0g Variations Mint Chip Omit the vanilla and replace with 1 to 1 1 2 teaspoons 5 7 ml pure peppermint extract to taste Chop your favourite 4 ounce 113 g bittersweet or semi sweet chocolate bar into tiny uneven pieces Add the chopped chocolate during the last 5 minutes of mixing Butter Pecan Almond Melt 1 stick unsalted butter in a Cuisinart 10 inch 25 cm skillet Add 1 cup 250 ml roughly chopped pecans almonds and 1 teaspoon 5 ml kosher salt Cook over medium low heat stirring frequently until the pecans are lightly browned Remove from the heat strain the butter will have a pecan flavor and may be reserved for another use Allow the pecans to cool completely Add the toasted buttered pecans during the last 5 minutes of mixing Pistachio Add 1 2 teaspoon 2 ml almond extract to the base mixture Add 1 cup 250 ml roughly chopped shelled pistachios salted or unsalted during the last 5 minutes of mixing Cookies amp Cream or Candy amp Cream Add 3 4 cup 180 ml coarsely chopped coo
18. finely chopped grated grapefruit zest 2 cups 500 ml freshly squeezed pink grapefruit juice 1 2 cup 125 ml Orgeat syrup 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 When cool add the zest juice and orgeat syrup stir to combine Pour the grapefruit mixture into mixing bowl of Cuisinart Supreme Commercial Quality Ice Cream Maker Set timer for 35 45 minutes for soft sorbetor 45 60 minutes for hard sorbet and let mix until thickened If desired transfer the sorbet to an airtight container and place in freezer until firm about 2 hours to ripen Remove from freezer 10 minutes before serving Orgeat Syrup is used for cocktails such as MaiTais or Scorpions and can be found with the drink mixes in most well stocked grocery stores Nutritional information per serving Calories 164 0 from fat carb 42g pro Og fat 0g e sat fat Og chol Omg sod 81mg calc 5mg fiber 0g 11 CRANBERRY CRANBERRY GINGER SORBET Makes ten 1 2 cup 125 ml servings 3 cups 750 ml fresh cranberries washed and drained stems removed and discarded 1 1 2 cups 375 ml granulated sugar 1 1 2 cups 375 ml white grape juice 1 cup 250 ml water 1 tablespoon 15 ml chopped fresh ginger 1 4 teaspoon 1 ml salt 2 tablespoons 30 ml light corn syrup
19. g made with whole milk Calories 219 45 from fat carb 28g pro 6g fat 12g e sat fat 7g chol 8mg sod 56mg calc 157mg fiber 19 RASPBERRY FROZEN YOGURT Makes ten 1 2 cup 125 ml servings 16 ounces 454 g raspberries can use frozen thawed 1 cup 250 ml granulated sugar 1 3 cup 80 ml fresh lime juice 3 cups 750 ml fat free vanilla yogurt Place raspberries sugar and lime juice in a medium bowl Stir to blend Cover and allow to macerate for 2 to 3 hours in the refrigerator Place the raspberry mixture in a blender and blend for 15 to 20 seconds to pur e Strain the mixture using a fine mesh strainer chinois pressing through the solids to remove all the seeds discard seeds Combine the raspberry pur e with the yogurt Stir to blend until smooth Pour raspberry mixture into mixing bowl of Cuisinart Supreme Commercial Quality Ice Cream Maker Place mixing paddle in lid place lid and mixing arm on unit Set timer for 35 45 minutes for soft frozen yogurt or 45 60 minutes for hard frozen yogurt and let mix until thick ened Serve immediately or transfer to a resealable container and freeze until ready to serve Remove from freezer 10 minutes before serving Nutritional information per serving Calories 157 0 from fat carb 36g pro 3g fat Og e sat fat Og chol 1mg sod 40mg calc 116mg fiber 2g QUICK PEACH FROZEN YOGURT Makes ten 1 2 cup 125 ml servings
20. he mixer on low speed slowly add 1 cup 250 ml of the hot cream milk mixture to the egg yolk sugar mixture Stir the egg cream mixture back into the simmering cream milk Cook over medium low heat stirring constantly just until the mixture reaches 160 F 70 C ona candy or instant read thermometer do not boil Strain the custard through a sieve into a medium bowl Using the back of a knife scrape out the seeds of the vanilla bean stir seeds into the custard Stir in salt and vanilla extract Place a sheet of plastic wrap directly on the custard Place in the refrigerator until completely chilled at least 8 hours Custard can be prepared a day ahead Place chilled custard into mixing bowl of Cuisinart Supreme Commercial Quality Ice Cream Maker Set timer for 35 45 minutes for soft ice cream or 45 60 minutes for hard ice cream and let mix until thickened Serve immediately or transfer to a resealable container cover and place in freezer to ripen for 2 hours or longer before serving Remove from freezer 10 minutes before serving Nutritional information per serving Calories 314 72 from fat carb 18g pro 4g fat 26g e sat fat 15g chol 201mg sod 103mg calc 87mg fiber 0g Variations Fresh Peaches amp Cream Combine 2 cups 600 ml chopped ripe peaches with 1 2 cup 125 ml sugar and 3 tablespoons 45 ml freshly squeezed lemon juice and let macerate for 2 hours Drain and stir the acc
21. he recipe the amount of dessert being made and temperature of the ingredients being used Soft ice cream takes about 35 45 minutes hard ice cream takes about 45 60 minutes For firmer consistency transfer the dessert to an airtight container and store it in the freezer for at least two hours 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 CLEANING AND STORAGE Cleaning Clean the mixing bowl mixing paddle and lid in warm soapy water Wipe motor base clean with damp cloth Dry all parts thoroughly Do not wash parts in the dishwasher Storage Be sure to store your unit in an upright position RECIPE TIPS 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 1 1 2 quarts 1 4 L Note You should start with no more than 4 1 2 cups 1 1 8 L of liquid as it will expand in volume Recipe Tips e Frozen desserts from the Cuisinart Supreme Commercial Quality Ice Cream Maker use pure fresh ingredients Because of this the desserts and drinks do not have the same characteristics as commercially prepared frozen desserts and drinks Most store bought versions use gums and pre
22. il needed Thirty minutes before serving remove from the freezer and place in the refrigerator Serve plain or with additional toppings Freshly whipped cream makes a nice garnish Ice Cream Sodas Ice cream sodas are made with a flavouring syrup soda a scoop of your favourite ice cream frozen yogurt or sorbet Place 2 tablespoons 30 ml syrup in the bottom of a large glass Add chilled soda or seltzer to within 3 inches 7 5 cm of the lip of the glass Top with 1 large scoop of very firm ice cream frozen yogurt or sorbet The ice cream soda may be topped off with a dollop of whipped cream You may do a traditional soda such as a Black amp White chocolate syrup seltzer vanilla ice cream or something more exotic like ginger ale with a scoop of fruit flavoured sorbet QUICK amp EASY VANILLA ICE CREAM Makes ten 1 2 cup 125 ml servings 1 cup 250 ml whole milk well chilled 3 4 cup 180 ml granulated sugar 2 cups 500 ml heavy cream well chilled 1 2 teaspoons 5 10 ml pure vanilla extract to taste In a medium bowl use a Cuisinart Hand Mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved about 1 2 minutes on low speed Stir in the heavy cream and vanilla to taste Cover refrigerate and chill if time allows Pour into mixing bowl of Cuisinart Supreme Commercial Quality Ice Cream Maker Place mixing paddle in lid place lid and motor arm on unit Set timer for 35 45 minut
23. k granulated sugar and espresso powder until the sugar and espresso are dissolved about 1 2 minutes on low speed Stir in the heavy cream and vanilla Cover refrigerate and chill if time allows Pour mixture into mixing bowl of Cuisinart Supreme Commercial Quality Ice Cream Maker Place mixing paddle in lid place lid and motor arm on unit Set timer for 35 45 minutes for soft ice cream or 45 60 minutes for hard ice cream and let mix until thickened Serve immediately or transfer the ice cream to an airtight container and place in freezer until firm about 2 hours to ripen Remove from freezer 10 minutes before serving Nutritional analysis per serving Calories 241 67 from fat carb 18g pro 3g fat 18g e sat fat 11g chol 69mg sod 30mg calc 77mg fiber 0g MOCHA LATTE ICE CREAM Makes ten 1 2 cup 125 ml servings 1 cup 250 ml whole milk well chilled 3 4 cup 180 ml brown sugar packed 2 tablespoons 30 ml instant espresso or coffee 2 tablespoons 30 ml unsweetened cocoa powder 2 cups 500 ml heavy cream well chilled 1 teaspoon 5 ml pure vanilla extract In a medium bowl use a Cuisinart Hand Mixer or a whisk to combine the milk sugar espresso powder and cocoa until the sugar and espresso are dissolved about 1 2 minutes on low speed Stir in the heavy cream and vanilla Stir mixture and pour into mixing bowl of Cuisinart Supreme Commercial Quality Ice
24. kies chocolate chip Oreo Mint Oreo chocolate covered graham crackers etc or candy bar during the last 5 minutes of mixing Oreo is a registered trademark owned by the Nabisco Brands Company CHOCOLATE ICE CREAM Makes ten 1 2 cup 125 ml servings 1 cup 250 ml whole milk 1 2 cup 125 ml granulated sugar 8 ounces 227 g bittersweet or semi sweet chocolate your favourite broken into 1 2 inch 1 cm pieces 2 cups 500 ml heavy cream well chilled 1 teaspoon 5 ml pure vanilla extract Heat the whole milk until it is just bubbling around the edges this may be done on the stovetop or in a microwave In a Cuisinart Blender or Food Processor fitted with the metal blade pulse to process the sugar with the chocolate until the chocolate is very finely chopped Add the hot milk process until well blended and smooth Transfer to a medium bowl and let the chocolate mixture cool completely Stir in the heavy cream and vanilla to taste Cover refrigerate and chill for 2 hours or longer Stir chocolate mixture and pour into mixing bowl of Cuisinart Supreme Commercial Quality Ice Cream Maker Place mixing paddle in lid place lid and motor arm on unit Set timer for 35 45 minutes for soft ice cream or 45 60 minutes for hard ice cream and let mix until thickened If desired transfer the ice cream to a resealable container and place in freezer until firm about 2 hours to ripen Remove from freezer 10
25. laced directly on the custard Refrigerate 8 hours or overnight Pour chilled custard into mixing bowl of Cuisinart Supreme Commercial Quality Ice Cream Maker Place mixing paddle in lid place lid and mixing arm on unit Set timer for 35 45 minutes for soft ice cream or 45 60 minutes for hard ice cream and let mix until thickened Serve immedi ately or transfer to a resealable container and freeze until ready to serve Remove from freezer 10 minutes before serving Nutritional information per serving Calories 214 59 from fat carb 199 pro 3g fat 14g e sat fat 8g chol 113mg sod 40mg calc 85mg fiber 0g LAVENDER ICE CREAM Makes ten 1 2 cup 125 ml servings 2 1 2 cups 625 ml whole milk 1 3 cup 80 ml food quality or organic lavender buds 6 large egg yolks 1 3 cup 80 ml granulated sugar 1 3 cup 80 ml lavender honey 3 4 cup 180 ml heavy cream 1 1 2 teaspoons 7 ml vanilla extract Place milk and lavender buds in a 3 3 4 quart 3 6 L sauce pan and bring to a simmer over medium heat When bubbling around the edges remove from heat and let steep for 30 minutes Strain and discard lavender buds Place milk over low heat to warm Place egg yolks and sugar in a medium bowl Using a hand mixer mix on medium speed until thickened and pale mixture will resemble mayonnaise With the hand mixer on low slowly add 1 cup 250 ml of the warm milk to the egg mixture and blend well Stir
26. m on unit Set timer for 35 45 minutes for soft sherbet or 45 60 minutes for hard sherbet and let mix until thickened If desired transfer the frozen sherbet to an airtight container and place in freezer until firm about 2 hours to ripen Remove from freezer 10 minutes before serving Nutritional information per serving made with fat free half amp halt Calories 142 3 from fat carb 34g pro 1g fat 1g e sat fat Og chol 2mg sod 53mg calc 37mg fiber 1g VERY BERRY SHERBET Makes ten 1 2 cup 125 ml servings 1 12 ounce 340 g bag frozen mixed berries pur ed and strained to remove seeds or fresh berries in season 1 2 cup 125 ml granulated sugar 3 tablespoons 45 ml fresh lemon juice 21 4 cups 550 ml fat free half amp half or whole milk Place berries sugar and lemon juice in a medium bowl Stir to combine Allow to macerate for 2 hours or longer Berries will release natural juices Place berry mixture in blender or food processor may need to do this in two batches Process until completely pur ed Strain through a fine mesh sieve pressing out seeds Discard seeds Stir in half amp half Pour the mixture into mixing bowl of Cuisinart Supreme Commercial Quality Ice Cream Maker Place mixing paddle in lid place lid and motor arm on unit Set timer for 35 45 minutes for soft sherbet or 45 60 min utes for hard sherbet and let mix until thickened If desired
27. minutes before serving Nutritional analysis per serving Calories 370 60 from fat carb 34g pro 3g fat 25g e sat fat 11g chol 65mg sod 31mg calc 80mg fiber 0g Variations Chocolate Almond Add 1 2 teaspoon 2 ml pure almond extract along with the vanilla Add 1 2 3 4 cup 125 ml 180 ml chopped toasted almonds or chopped chocolate coated almonds during the last 5 10 minutes of freezing Chocolate Cookie Add 1 2 1 cup 125 ml 250 ml chopped cookies chocolate chip or chocolate sandwich chocolate mint chocolate cov ered graham crackers etc during the last 5 minutes of freezing Transfer to a container and freeze for 2 hours before serving Chocolate Fudge Brownie Add 1 2 1 cup 125 ml 250 ml chopped day old brownies during the last 5 minutes of freezing Transfer to a container and freeze for 2 hours before serving Chocolate Marshmallow Swirl When removing the ice cream to a container for freezing layer it with dollops of your favourite chocolate sauce and scoops of marshmallow cr me Fluff Freeze at least 2 hours before serving COFFEE ICE CREAM Makes ten 1 2 cup 125 ml servings cup 250 ml whole milk well chilled 4 cup 180 ml granulated sugar tablespoons 30 ml 45 ml instant espresso or coffee to taste cups 500 ml heavy cream well chilled teaspoon 5 ml pure vanilla extract In a medium bowl use a Cuisinart Hand Mixer or a whisk to combine the mil
28. nger than 2 hours allow to sit at room temperature for 10 minutes before serving Earl Grey Sorbet is very good as a summer treat with fresh berries or sliced fresh peaches Nutritional information per serving Calories 157 0 from fat carb 419 pro 0g fat 0g e sat fat Og chol Omg sod 3mg calc 1mg fiber 1g APRICOT SHERBET Makes ten 1 2 cup 125 ml servings 2 3 cup 160 ml granulated sugar 2 3 cup 160 ml water 2 cans 15 16 oz 454 g each apricot halves in heavy syrup 2 tablespoons 30 ml fresh lemon juice 1 1 4 cups 300 ml fat free half amp half 1 teaspoon 5 ml pure vanilla extract may use half vanilla and half almond extract Combine the sugar and water in a Cuisinart 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 You will have about 3 4 cup 180 ml simple syrup Drain apricots reserving 2 3 cup 160 ml of the heavy syrup you will have about 2 cups 500 ml poached apricot halves Place apricots and the reserved heavy syrup in the blender or food processor and process 13 until completely smooth and pur ed Stir in the lemon juice chilled simple syrup half amp half and vanilla extract Pour the apricot mixture into mixing bowl of Cuisinart Supreme Commercial Quality Ice Cream Maker Place mixing paddle in lid and place lid and motor ar
29. our the mixture into the freezer bowl Place mixing paddle in lid Place lid and mixing arm on unit Set timer for 35 45 minutes for soft sherbet or 45 60 minutes for hard sherbet and let mix until thickened If desired transfer the frozen sherbet to an airtight container and place in freezer until firm about 2 hours to ripen Remove from freezer 10 minutes before serving Nutritional information per serving Calories 125 8 from fat carb 26g pro 3g fat 1g e sat fat 1g chol 4mg sod 105mg calc 82mg fiber 0g 12 EARL GREY SORBET Makes ten 1 2 cup 125 ml servings 4 1 4 cups 1 1 L water 2 cups 500 ml granulated sugar 12 Earl Grey tea bags 1 3 cup 80 ml fresh lemon juice Combine water and sugar in a medium saucepan and bring to a boil Reduce heat to simmer and let cook until sugar is dissolved do not stir Add tea bags and let steep for 15 minutes Remove squeeze and discard tea bags Allow liquid to come to room temperature stir in lemon juice Chill for 6 hours or longer Pour tea mixture into mixing bowl of Cuisinart Supreme Commercial Quality Ice Cream Maker Attach paddle to lid Place lid and motor arm on unit Set timer for 35 45 minutes for soft sorbet or 45 60 minutes for hard sorbet and let mix until thickened When sorbet is thickened serve as a soft Italian ice or place in a resealable container and freeze for 2 hours or longer If frozen lo
30. pliance is for household use Any servicing other than cleaning and user maintenance should be done only by authorized Cuisinart Repair Personnel TABLE OF CONTENTS Important Safeguards iini A eee Page 1 WFO OUCH OM saci secs acs estes A Page 1 Features and Bene nits w ccccccccsisesssseecseessoseansehissevestaversotedscensniuvonine Page 2 Before Using for the First Time eeeeesceseseeseeseeeeeeereeeeeeeees Page 2 Making Frozen Desserts or Drinks 00 cee eeee eee eeeeeeee eee Page 2 AGING INQFEGIGNtS seiere E E AE Page 2 Cleaning and Storage onies chee cdesteneteicestens riina aeta Page 2 Recipe TIP Seii n r a AT Page 3 ROCIO Si oi isinna eoia nataan rne Poeren a ENa Ra Sa AEE Eoas gels Page 4 Maa e a EA Ea Page 14 SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY CAUTION This appliance is for household use Any servicing other than cleaning and user maintenance should be performed by an authorized service representative e Do not immerse base and mixing arm in water e To reduce the risk of fire or electric shock do not disassemble the base Note the base does not contain any user serviceable parts e Repairs should be made only by authorized personnel e Check voltage to be sure that the voltage indicated on the name plate agrees with your voltage e Never clean with scouring powders or hard implements e Unit should remain upright at all times If unit is turned on its side or upside down you will nee
31. r 1 cup 250 ml water 2 pounds 900 g ripe kiwis peeled quartered 3 tablespoons 45 ml fresh lime juice 1 teaspoon 5 ml vanilla extract Place sugar and water in a 1 1 2 quart 1 4 L saucepan on high heat and bring to a boil Reduce heat to medium and cook undisturbed until sugar is dissolved Allow to cool completely Place kiwi pieces and lime juice in blender or food processor fitted with metal blade this may require 2 batches depending upon size of unit Pulse to chop then process continuously until the mixture is totally pur ed and smooth Transfer to a bowl Stir in cooled sugar syrup and vanilla Chill for 2 hours or longer for best results Place kiwi mixture into mixing bowl of Cuisinart Supreme Commercial Quality Ice Cream Maker Attach mixing paddle and lid Place the mixing paddle in lid and place lid and mixing arm on unit Set timer for 35 45 minutes for soft sorbet or 45 60 minutes for hard sorbet and let mix until thickened If desired transfer to an airtight container and place in freezer until firm about 2 hours to ripen Remove from freezer 10 minutes before serving Nutritional information per serving Calories 159 3 from fat carb 40g pro 1g fat 19 e sat fat Og chol Omg sod 1mg calc 38mg fiber 2g MANGO TANGO SORBET Makes ten 1 2 cup 125 ml servings 2 cups 500 ml mango cubes 1 2 inch 1 cm fresh or frozen thawed j cup 250 ml granulate
32. ream Maker Attach paddle to lid and place lid motor arm on unit Set timer for 35 45 minutes for soft frozen yogurt or 45 60 minutes for hard frozen yogurt and let mix until thickened Serve immediately or transfer to a resealable container and freeze until ready to serve Remove ice cream from freezer 10 minutes before serving Nutritional information per serving Calories 130 22 from fat carb 21g pro 5g fat 3g e sat fat 2g chol 14mg sod 62mg calc 145mg fiber 0g CHOCOLATE FROZEN YOGURT Makes ten 1 2 cup 125 ml servings 1 1 2 cups 375 ml whole milk or fat free half amp half 9 ounces 255 g bittersweet or semisweet chocolate chopped 1 3 cup 80 ml sugar 2 1 2 cups 625 ml low fat or fat free vanilla yogurt Combine the milk chocolate and sugar in a 2 quart 1 9 L saucepan Cook over medium heat stirring constantly until the chocolate is completely melted and sugar is dissolved Cool completely in refrigerator Stir in vanilla yogurt Pour into mixing bowl of Cuisinart Supreme Commercial Quality Ice Cream Maker Place mixing paddle in lid place lid and motor arm on unit Set timer for 35 45 minutes for soft frozen yogurt or 45 60 minutes for hard frozen yogurt and let mix until thickened Serve immediately or transfer to a resealable container and freeze until ready to serve Remove ice cream from freezer 10 minutes before serving Nutritional analysis per servin
33. rranty service please make reference to your model number and the manufacturing date code This information can be found in the rating area on the body or underneath the base of your unit The model number will follow the word Model ICE 50BCC The manufacturing date code is a 4 or 5 digit number sometimes followed by a letter Example 40630K would designate year month amp day 2004 June 30th If your coffeemaker should prove to be defective within the warranty period we will repair it or if we think it necessary replace it To obtain warranty service please call our Consumer Service Centre toll free at 1 800 472 7606 or write to Cuisinart Canada 156 Parkshore Drive Brampton Ont L6T 5M1 To facilitate the speed and accuracy of your return please also enclose 10 00 for shipping and handling of the product Please also be sure to include a return address description of the product defect product serial number and any other information pertinent to the product s return Please pay by cheque or money order NOTE For added protection and secure handling of any Cuisinart product that is being returned we recommend you use a traceable insured delivery service Cuisinart cannot be held responsible for in transit damage or for packages that are not delivered to us Lost and or damaged products are not covered under warranty Your Cuisinart product has been manufactured to strict specifications and has been designed for u
34. se with the Cuisinart authorized accessories and replacement parts for your model These warranties expressly exclude any defects or damages caused by accessories replacement parts or repair service other than those that have been authorized by Cuisinart These warranties exclude all incidental or consequential damages BEFORE RETURNING YOUR CUISINART PRODUCT Important If the nonconforming product is to be serviced by someone other than Cuisinart s Authorized Service Centre please remind the servicer to call our Consumer Service Centre to ensure that the problem is properly diagnosed the product serviced with the correct parts and to ensure that the product is still under warranty 2005 Cuisinart Cuisinart is a registered trademark of Cuisinart Cuisinart Canada 156 Parkshore Drive Brampton Ontario L6T 5M1 Printed in China www cuisinart ca 040018178 14
35. servatives to make them firmer If you desire a firmer consistency transfer the dessert or drink to an airtight container and store in the freezer until desired consistency is reached usually two or more hours e 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 e To make an ice bath fill a large container with ice and water Place saucepan or other container into the ice bath Cool precooked ingredients completely e Prior to freezing most mixed recipes may be stored in the refrigerator for up to 3 days e You may substitute lower fat creams e g half and half and milk reduced fat or lowfat for heavy cream and whole milk used in many recipes However keep in mind that the higher the fat content the richer and creamier the result Using lower fat substitutes may change the taste consistency and texture of the dessert When substituting be sure to use the same volume of the substitute as you would have used of the original item For example if the recipe calls for two cups 500 ml of cream use a total of two cups 500 ml of the substitute such as 1 cup 250 ml cream 1 cup 250 ml whole milk e You may substitute artificial sweeteners for sugar If the recipe is to be precooked add the sweetener after the heating process is complete and ingredients have cooked Stir the mixture thoro
36. t Reduce heat to low and simmer without stirring until the sugar dissolves about 3 5 minutes Cool completely This is called simple syrup and may be made ahead in larger quantities to have on hand for making Fresh Lemon Sorbet Keep refrigerated until ready to use When cool add the lemon juice and zest stir to combine Turn the machine ON Pour the lemon mixture into mixing bowl of Cuisinart 10 Supreme Commercial Quality Ice Cream Maker Set timer for 35 45 min utes for soft sorbet or 45 60 minutes for hard sorbet and let mix until thickened If desired transfer the sorbet to an airtight container and place in freezer until firm about 2 hours to ripen Remove from freezer 10 minutes before serving Nutritional analysis per serving Calories 204 0 from fat carb 52g pro 19g fat 0g e sat fat Og chol Omg sod 2mg calc Omg Variations Fresh Lime Sorbet Substitute 1 1 2 cups 375 ml freshly squeezed lime juice for the lemon juice and 1 tablespoon 15 ml finely chopped lime zest for the lemon zest Fresh Lemon Lime Sorbet Use half lemon juice and half lime juice and 1 2 tablespoon 7 ml each of finely chopped lemon and lime zest When zesting a lemon or lime use a vegetable peeler to remove the coloured part of the citrus rind FRESH PINK GRAPEFRUIT SORBET Makes ten 1 2 cup 125 ml servings 1 1 2 cups 375 ml sugar 1 1 2 cups 375 ml water 1 tablespoon 15 ml
37. the mixing paddle in the lid place the lid on the unit Set timer for 35 45 minutes for soft ice cream or 45 60 minutes for hard ice cream and let mix until thickened Serve immediately or transfer the ice cream to an airtight container and place in freezer until ready to serve Remove from freezer 10 minutes before serving Variation Add 1 2 cup 125 ml of your favourite chopped toasted nuts or 1 2 cup 125 ml of your favourite chopped dark chocolate Nutritional information per serving Calories 359 60 from fat carb 33g pro 7g fat 26g e sat fat 15g chol 136mg sod 51mg calc 99mg fiber 3g GREEN TEA ICE CREAM Makes ten 1 2 cup 125 ml servings 2 cups 500 ml whole milk 1 1 4 cups 300 ml heavy cream 3 tablespoons 45 ml green tea powder available in Asian markets 5 egg yolks 3 4 cup 180 ml granulated sugar Bring milk cream and green tea to a low simmer Remove from heat and let steep for 15 minutes Beat egg yolks with sugar and cornstarch using a hand mixer on medium speed until thick and pale mixture should resemble mayonnaise On low speed gradually beat in 1 cup 250 ml of the warm milk mixture Stir the egg mixture into the milk mixture Place over medium heat and stir until thick and temperature reaches 160 F 70 C do not boil Pour through a strainer Stir in vanilla and a drop or two of green food colouring if desired Cover with a sheet of plastic wrap p
38. transfer the frozen sherbet to an airtight container and place in freezer until firm about 2 hours to ripen Remove from freezer 10 minutes before serving Nutritional information per serving Calories 122 8 from fat carb 26g pro 2g fat 1g e sat fat 1g chol 4mg sod 104mg calc 77mg fiber 19 WARRANTY LIMITED THREE YEAR WARRANTY This warranty supersedes all previous warranties on the Cuisinart Supreme Commercial Quality Ice Cream Maker This warranty is available to consumers only You are a consumer if you own a Cuisinart Supreme Commercial Quality Ice Cream Maker that was purchased at retail for personal family or household use This warranty is not available to retailers or other commercial purchasers or owners We warrant that your Cuisinart Supreme Commercial Quality Ice Cream Maker will be free of defects in material or workmanship under normal home use for three years from the date of original purchase For warranty purposes we would like to suggest that you register your product on line at www cuisinart ca to facilitate verification of the date of original purchase However should you not wish to register on line we recommend that you maintain original receipt indicating proof of purchase In the event that you do not have proof of purchase date the purchase date for purposes of this warranty will be the date of manufacture When calling our Authorized Service Centre for in wa
39. ughly to dissolve the sweetener e 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 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 e The Cuisinart recipes listed below will yield up to 1 1 2 quarts 1 4 L of dessert or drink When pouring ingredients in through the ingredient spout DO NOT fill the freezer bowl higher than 1 14 3 cm from the top of the freezer bowl The ingredients will increase in volume during the freezing process e Make sure mixing arm and lid are in place before turning on machine e Well chilled mixtures may require shorter mixing times e Mixing time suggestions can vary due to ingredients and type of recipe Ice Cream Pies You can easily make an ice cream pie using any flavour of ice cream frozen yogurt or even sorbet Begin with a cooled crust traditional pastry or crumb it may be placed in the freezer while you are mixing your filling You may fill the crust directly or add a layer of syrup or chocolate or sprinkle the hot crust with chopped chocolate chocolate chips or nuts Spoon your frozen mixture directly from the Cuisinart Supreme Commercial Quality Ice Cream Maker into the chilled crust Freeze for 1 hour until the top is firm then cover and freeze unt
40. umulated juices into the chilled cream base Chill the custard as directed adding the reserved chopped peaches during the last 5 minutes of chilling Fresh Strawberries amp Cream Pur e 1 pound 454 g fresh or frozen thawed strawberries in a food processor or blender Strain through a fine mesh sieve and discard seeds You will have about 8 10 ounces 227 283 g strawberry pur e Prepare Vanilla Bean Ice Cream reducing amount of milk by 1 2 cup 125 ml Stir in strawberry pur e Mix chill ice cream as directed Five minutes before ice cream is ready add 1 2 cup 125 ml sliced or quarteredfresh strawberries CREME BRULEE ICE CREAM Makes ten 1 2 cup 125 ml servings 2 1 2 cups 625 ml heavy cream 1 1 4 cups 300 ml whole milk 1 vanilla bean split lengthwise 6 large egg yolks 3 4 cup 180 ml light or dark brown sugar packed 1 4 teaspoon 1 ml salt 1 tablespoon 15 ml pure vanilla extract Place cream milk and vanilla bean in a heavy 3 3 4 quart 3 6 L saucepan Bring to a simmer over medium low heat Reduce heat to low and simmer for 15 minutes Place egg yolks and brown sugar in a medium bowl Using a hand mixer beat on highest speed until thick and pale tan and mixture forms a ribbon when beaters are lifted about 3 minutes With the mixer on low speed slowly add 1 cup 250 ml of the hot cream milk mixture to the egg yolk sugar mixture Stir the egg cream mixture back into the simmering cream milk Cook over m
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