Cuisinart ICE-25BC User's Manual
Contents
1. half the berries In a medium mixing bowl use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved about 1 to 2 minutes Stir in the heavy cream reserved strawberry juice mashed strawberries and vanilla Turn the Cuisinart Classic Frozen Yogurt lce Cream amp Sorbet Maker on pour the mixture into freezer bowl and let mix until thickened about 20 25 minutes Five minutes before mixing is completed add the reserved sliced strawberries 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 10 minutes before serving Note This ice cream will have a natural appearance of very pale pink If a deeper pink is desired add red food coloring sparingly by drops until desired color is achieved Nutritional information per serving Calories 275 58 from fat carb 28g pro 2g fat 18g e sat fat 11g chol 67mg sod 29mg calc 64mg fiber 1g For Fresh Peach Ice Cream Substitute 3 cups sliced fresh peaches for the strawberries COFFEE ICE CREAM Makes ten cup servings cup whole milk well chilled cup granulated sugar tablespoons instant espresso or coffee to taste cups heavy cream well chilled teaspoon pure vanilla extract NNX _ I In a medium bowl use a hand mixer or a w2. melted and sugar is dissolved Cool completely in refrigerator Stir in vanilla yogurt Turn the Cuisinart Classic Frozen Yogurt lce Cream and Sorbet Maker on pour the mixture into freezer bowl and let mix until thicken about 20 25 minutes The yogurt will have a soft creamy texture If a firmer consistency is desired transfer the yogurt to an airtight container and place in freezer for about two hours Remove from freezer about 10 minutes before serving Nutritional information per serving 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 cup servings 16 ounces raspberries can use frozen thawed 1 cup granulated sugar 4 cup fresh lime juice 3 cups fat free vanilla yogurt Place raspberries sugar and lime juice in a medium bowl Stir to blend Cover and allow to macerate for 2 3 hours in the refrigerator Place the raspberry mixture in a blender and blend for 15 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 Turn the Cuisinart Classic Frozen Yogurt lce Cream and Sorbet Maker on pour the mixture into freezer bowl and let mix until thicken about 20 25 minutes The yogurt will have a soft creamy texture I
3. Stir gently to swirl in and distribute Freeze for 2 hours or longer before serving Remove from freezer 10 minutes before serving GOURMET FLAVORS VANILLA BEAN Makes about ten cup servings 1 cups whole milk 1 cups heavy cream 1 whole vanilla bean about 6 inches in length 4 large egg yolks A cup granulated sugar 1 teaspoons pure vanilla extract Combine the milk and cream in a medium saucepan with a heavy bottom Use a sharp knife to split the vanilla bean in half lengthwise Use the blunt edge to scrape out the seeds Stir the seeds and bean pod into the milk cream mixture Bring the mixture to a slow boil over medium heat reduce the heat to low and simmer for 30 minutes stirring occasionally Combine egg yolks and sugar in a medium bowl Use a hand mixer on medium speed to beat until the mixture is thick smooth and pale yellow in color similar to mayonnaise about 2 minutes Remove the vanilla bean pod from the milk cream mixture and discard Pour out 1 cup of the hot liquid With the mixer on low speed add the cup of hot milk cream to the egg mixture in a slow steady stream When thoroughly combined pour the egg mixture back into the saucepan and stir to combine Cook stirring constantly over medium low heat until the mixture is thick enough to coat the back of a spoon Transfer to a bowl cover with a sheet of plastic wrap placed directly on the custard and chill completely Pour the chilled custard
4. bottom combine the whole milk and heavy cream over medium low heat and bring to a simmer Combine the sugars cocoa and eggs in a medium bowl use a hand mixer on medium speed to beat until thickened like mayonnaise Measure 1 cup 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 Stir in the vanilla and chocolate extracts Cover with plastic wrap placed directly on the surface of the chocolate mixture and refrigerate until completely cooled 8 hours or overnight Turn the Cuisinart Classic Frozen Yogurt lce Cream and Sorbet Maker on pour the mixture into freezer bowl and let mix until thicken about 20 25 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 two hours Remove from freezer about 10 minutes before serving Nutritional information per serving Calories 359 6096 from fat carb 33g pro 7g fat 26g sat fat 15g chol 136mg sod 51mg calc 99mg fiber 3g GREEN T
5. into the freezer bowl turn the machine ON and let mix until thickened about 25 30 minutes Nutritional analysis per serving Calories 314 72 form fat carb 18g pro 4g fat 26g sat fat 15g e chol 201mge sod 103mg calc 87mg fiber 0g Variations Fresh Peaches amp Cream Combine 2 cups chopped ripe peaches with cup sugar and 3 tablespoons freshly squeezed lemon juice and let macerate for 2 hours Drain and stir the accumulated 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 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 strawberry pur e Prepare Vanilla Bean Ice Cream reducing amount of milk by cup Stir in strawberry pur e Mix chill ice cream as directed Five minutes before ice cream is ready add cup sliced or quartered fresh strawberries DECADENT DOUBLE CHOCOLATE ICE CREAM Makes ten cup servings 1 cups whole milk 1 cups heavy cream y1 cup granulated sugar A cup packed brown sugar y cup Dutch process cocoa 4 large eggs 6 ounces bittersweet chocolate chopped 1 teaspoons pure vanilla extract 1 teaspoons pure chocolate extract 4 ounces good quality white chocolate or bittersweet chocolate chopped In a medium saucepan with a heavy
6. or frozen blueberries wild if possible 3 tablespoons fresh lime juice 2 tablespoons light corn syrup Place sugar and water in a 1 quart 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 Turn the Cuisinart Classic Frozen Yogurt lce Cream and Sorbet Maker on pour the mixture into freezer bowl and let mix until thicken about 20 25 minutes The sorbet will have a soft texture If a firmer consistency is desired transfer the sorbet to an airtight container and place in freezer for about two hours Remove from freezer about 10 minutes before serving Nutritional information per serving Calories 173 4 from fat carb 48g pro 1g fat 1g sat fat Og chol Omg sod 5mg calc 12mg fiber 3g MANGO TANGO SORBET Makes ten cup servings 2 cups mango cubes inch fresh or frozen thawed 1 cup granulated sugar 4 cup fresh lemon juice zest of 1 tangerine or or
7. ten cup servings 14 cups whole milk 1 cups heavy cream cup sugar 4 large eggs 8 ounces white chocolate chopped not summer coating 1 tablespoon brandy or Kirschwasser 1 teaspoon vanilla extract 1 teaspoon almond extract 2 ounces bittersweet chocolate chopped in inch chunks 4 cup 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 of the hot milk mixture 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 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 Turn on the Cuisinart Classic Frozen Yogurt lce Cream and Sorbet Maker on pour the mixture into freezer bowl and let mix until thicken about 20 25 minutes 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 1
8. 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 Turn the Cuisinart Classic Frozen Yogurt lce Cream and Sorbet Maker on pour the mixture into freezer bowl and let mix until thicken about 20 25 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 two hours Remove from freezer about 10 minutes before serving Nutritional information per serving Calories 242 67 from fat carb 19g 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 teaspoons pure peppermint extract to taste Chop your favorite 4 ounce bittersweet or semisweet chocolate bar into tiny uneven pieces Add the chopped chocolate during the last 5 minutes of mixing Butter Pecan or Almond Melt 1 stick unsalted butter in a 10 inch skillet Add 1 cup roughly chopped pecans or almonds and 1 teaspoon kosher salt Cook over medium low heat stirring frequently until the nuts are lightly browned Remove from the heat strain the butter will have a nut flavor and may be reserved for another use Allow the nuts to cool completely Add the them to ice cream mixture during the last 5 minutes of mixing Pistachio Add teaspoon almond extract to the b
9. 0 minutes before serving Nutritional information per serving Calories 402 62 from fat carb 32g pro 6g fat 29g e sat fat 15g chol 141mg sod 78mg calc 137mg fiber 1g FROZEN YOGURTS VANILLA FROZEN YOGURT Makes ten cup servings 14 cups whole milk y cup granulated sugar 2 cups plain fat free yogurt A cup heavy cream 1 tablespoon 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 Turn the Cuisinart Classic Frozen Yogurt lce Cream and Sorbet Maker on pour the mixture into freezer bowl and let mix until thicken about 20 25 minutes The yogurt will have a soft creamy texture If a firmer consistency is desired transfer the yogurt to an airtight container and place in freezer for about two hours Remove from freezer about 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 cup servings 1 cups whole milk or fat free half and half 9 ounces bittersweet or semisweet chocolate chopped 4 cup sugar 2 cups lowfat or fat free vanilla yogurt Combine the milk chocolate and sugar in a 2 quart saucepan Cook over medium heat stirring constantly until the chocolate is completely
10. 14g chol 69mg sod 30mg calc 66mg fiber 0g PISTACHIO ICE CREAM Makes ten cup servings 1 cup whole milk well chilled y cups granulated sugar 2 cups heavy cream well chilled 174 teaspoons pure vanilla extract 1 teaspoon pure almond extract 1 cup shelled pistachios roughly chopped may use plain or lightly salted do not use red pistachios In a medium mixing bowl use a hand mixer or whisk to combine the milk and granulated sugar until the sugar is completely dissolved about 1 to 2 minutes on low speed Stir in the heavy cream vanilla and almond extracts Turn the Cuisinart Classic Frozen Yogurt lce Cream amp Sorbet Maker on pour the mixture into freezer bowl and let mix until thickened about 20 to 25 minutes During the last 5 minutes of freezing add the pistachios The ice cream will have a soft creamy texture If desired transfer the ice cream to an airtight container freeze Remove ice cream from freezer 10 minutes before serving Nutritional information per serving 1 2 cup Calories 316 70 from fat carb 21g pro 4g fat 15g e sat fat 12g chol 69mg sod 130mg calc 69mg fiber 1g CHEESECAKE ICE CREAM Makes ten cup servings 12 ounces lowfat cream cheese cut in 1 inch pieces at room temperature can 14 ounces fat free sweetened condensed milk cups fat free half amp half Land o Lakes teaspoons pure vanilla extract teaspoon pure lemon extract teaspo
11. 20 30 seconds Add the remaining ingredients and process until smooth Turn the Cuisinart Classic Frozen Yogurt lce Cream amp Sorbet Maker on pour pure d strawberry mixture into freezer bowl through ingredient spout and mix until the mixture becomes slushy about 20 25 minutes Serve immediately Nutritional information per serving Calories 83 0 from fat carb 14g pro Og fat 0g sat fat Og chol Omg sod 1mg 10 BROWN COW SLUSHY Makes 3 to 4 servings 14 cups fat free half and half 4 cup granulated sugar 34 cups best guality root beer In a medium mixing bowl use a hand mixer to combine the half and half and granulated sugar until the sugar is dissolved about 1 2 minutes on low speed Stir in root beer Turn the Cuisinart Classic Frozen Yogurt lce Cream amp Sorbet Maker on pour the mixture into freezer bowl and let mix until thickened and slushy about 12 20 minutes depending on thickness preferred Transfer to tall glasses and serve with straws and a maraschi no cherry garnish Nutritional information per serving Calories 218 28 from fat carb 39g pro 2g fat 7g e sat fat 4g chol 22mg sod 49mg calc 73mg fiber 0g SLUSHY JULIUS Makes 3 to 4 servings 1 cups water 4 cup granulated sugar 9 ounces frozen orange juice concentrate thawed 12 cups milk or coconut milk unsweetened can use lowfat 1 teaspoons pure vanilla extract Combine water and sugar and
12. EA ICE CREAM Makes ten cup servings 2 cups whole milk 174 cups heavy cream 3 tablespoons green tea powder matcha available in Asian markets 5 egg yolks A cup 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 using a hand mixer on medium speed until thick and pale mixture should resemble mayonnaise On low speed gradually beat 1 cup of the warm milk into the egg yolk mixture Stir the egg mixture into the rest of the milk mixture Place over medium heat and stir until thick and temperature reaches 160 F do not boil Pour through a strainer Stir in vanilla and a drop or two of green food coloring if desired Cover with a sheet of plastic wrap placed directly on the cus tard Refrigerate 8 hours or overnight Turn the Cuisinart Classic Frozen Yogurt lce Cream and Sorbet Maker on pour the mixture into freezer bowl and let mix until thicken about 20 25 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 two hours Remove from freezer about 10 minutes before serving Nutritional information per serving Calories 214 59 from fat carb 19g pro 3g fat 14g e sat fat 8g chol 113mg sod 40mg calc 85mg fiber 0g WHITE CHOCOLATE ICE CREAM WITH CHOCOLATE CHUNKS AND MACADAMIA NUTS Makes
13. Instruction i OO Booklet Reverse Side RECI CREAMS A SHERBETS amp MORE THE CUISINART CLASSIC FROZEN YOGURT ICE CREAM amp SORBET MAKER 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 quarts Note You should start with no more than 4 cups of liquid as it will expand in volume Recipe Tips e Frozen desserts from the Cuisinart Classic Frozen Yogurt Ice Cream amp Sorbet 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 preservatives 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 these ingredi ents should be chilled overnight before being incorporated into the ice cream recipe Or chill them over an ice bath until they are completely cooled before incorporating them into the ice cream recipe 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 Prior to freezing most mixed recipes may be stored in th
14. ange 2A cups 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 Turn the Cuisinart Classic Frozen Yogurt lce Cream and Sorbet Maker on pour the mixture into freezer bowl and let mix until thicken about 20 25 minutes The sorbet will have a soft texture If a firmer consistency is desired transfer the sorbet to an airtight container and place in freezer for about two hours Remove from freezer about 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 CRANBERRY CRANBERRY GINGER SORBET Makes ten cup servings 3 cups fresh cranberries washed and drained stems removed and discarded 1 cups granulated sugar 1 cups white grape juice 1 cup water 1 tablespoon chopped fresh ginger yn teaspoon salt 2 tablespoons light corn syrup Place cranberries sugar white grape juice water ginger and salt in a 374 guart saucepan Bring to a boil over high heat Reduce heat to medi um low and simmer for 15 minutes until berries have popped and sugar has dissolved Cool 10 to 15 minutes Drain cranberries reserve cooking liguid and place in wor
15. ase mixture Add 1 cup shelled roughly chopped pistachios salted or unsalted during the last 5 minutes of mixing Cookies amp Cream or Candy amp Cream Add cup coarsely chopped cookies chocolate chip Oreo Mint Oreo chocolate covered graham crackers etc or candy bar during the last 5 minutes of mixing CHOCOLATE ICE CREAM Makes ten cup servings 1 cup whole milk y1 cup granulated sugar 8 ounces bittersweet or semisweet chocolate your favorite broken into inch pieces 2 cups heavy cream well chilled 1 teaspoon 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 blender or food proces sor 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 Turn the Cuisinart Classic Frozen Yogurt lce Cream and Sorbet Maker on pour the mixture into freezer bowl and let mix until thicken about 20 25 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 two hours Remove from freezer about 10 minutes before serving Nutritiona
16. ce bag frozen mixed berries pur ed and strained to remove seeds or fresh berries in season y1 cup granulated sugar 3 tablespoons fresh lemon juice 2h cups fat free half and 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 and half Turn the Cuisinart Classic Frozen Yogurt lce Cream and Sorbet Maker on pour the mixture into freezer bowl and let mix until thicken about 20 25 minutes The sherbet will have a soft texture If a firmer consistency is desired transfer the sherbet to an airtight container and place in freezer for about two hours Remove from freezer about 10 minutes before serving Nutritional information per serving Calories 122 8 from fat carb 26g pro 2g fat 19 e sat fat 1g chol 4mg sod 104mg calc 77mg fiber 1g DRINKS FROZEN STRAWBERRY DAIQUIRIS Makes ten cup servings 1 cup fresh strawberries washed and hulled may also use frozen thawed no sugar added 2 cups water cup granulated sugar cup lime juice y1 cup light rum Place the strawberries in a blender or food processor fitted with the metal blade pulse to chop then process to pur e about
17. d vanilla Cover and chill in the refrigerator for 8 hours Stir the chilled mixture Turn the Cuisinart Classic Frozen Yogurt lce Cream and Sorbet Maker on pour the mixture into freezer bowl and let mix until thicken about 20 25 minutes The sorbet will have a soft texture If a firmer consistency is desired transfer the sorbet to an airtight container and place in freezer for about two hours Remove from freezer about 10 minutes before serving Nutritional information per serving Calories 158 8 from fat carb 40g pro 2g fat 2g e sat fat 1g chol Omg sod 86mg calc 22mg fiber 5g For Dark Chocolate Sorbet Increase water to 2 cups Use cup granulated sugar and cup packed brown sugar in place of 1 cups granulated sugar Omit the maraschino cherries and juice Add 2 teaspoons pure vanilla extract and 1 teaspoon ground cinnamon EARL GREY SORBET Makes ten cup servings 4 cups water 2 cups granulated sugar 12 Earl Grey tea bags 4 cup 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 sgueeze and discard tea bags Allow liguid to come to room temperature stir in lemon juice Chill for 6 hours or longer Turn the Cuisinart Classic Frozen Yogurt lce Cream and Sorbet Maker on pour the mixture into freezer bowl and let mix until t
18. e refrigerator for up to 3 days 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 of cream use a total of two cups of the substitute such as 1 cup cream 1 cup whole milk 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 thoroughly to dissolve the sweetener 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 Well chilled mixtures may reguire shorter mixing times Mixing time suggestions can vary due to ingredients and type of recipe ICE CREAM SERVING SUGGESTIONS Ice Cream Pies You can easily make an ice cream pie using any flavor of ice cream frozen yogurt or even sorbet Beg
19. f a firmer consistency is desired transfer the yogurt to an airtight container and place in freezer for about two hours Remove from freezer about 10 minutes before serving Nutritional information per serving Calories 157 0 from fat carb 36g pro 3g fat 0g e sat fat Og chol 1mg sod 40mg calc 116mg fiber 2g GUICK PEACH FROZEN YOGURT Makes ten cup servings 1 can 14 ounces peaches packed in juice 3 cups lowfat vanilla yogurt cup sugar Drain peaches reserving cup of the juice Place peaches in a Cuisinart blender or food processor fitted with the metal blade and 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 Turn the Cuisinart Classic Frozen Yogurt lce Cream and Sorbet Maker on pour the mixture into freezer bowl and let mix until thicken about 20 25 minutes The yogurt will have a soft creamy texture If a firmer consistency is desired transfer the yogurt to an airtight container and place in freezer for about two hours Remove from freezer about 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 1g SORBETS amp SHERBETS FRESH LEMON SORBET Makes ten cup servings 2 cups sugar 2 cups water 1 cups freshly squeezed lemon juice 1 tab
20. hicken about 20 25 minutes The sorbet will have a soft texture If a firmer consistency is desired transfer the sorbet to an airtight container and place in freezer for about two hours Remove from freezer about 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 157 096 from fat carb 41g pro 0g fat 0g sat fat Og chol Omg sod 3mg calc 1mg fiber 1g ORANGE CREAMSICLE SHERBET Makes ten cup servings 1 cups frozen orange juice concentrate thawed 3 tablespoons granulated sugar 3 cups fat free half and half or reduced fat milk 2 teaspoons vanilla extract Combine orange juice concentrate sugar and 1 cup half and half in a blender and blend until smooth Stir in remaining half and half and vanilla Turn the Cuisinart Classic Frozen Yogurt lce Cream and Sorbet Maker on pour the mixture into freezer bowl and let mix until thicken about 20 25 minutes The sherbet will have a soft texture If a firmer consistency is desired transfer the sherbet to an airtight container and place in freezer for about two hours Remove from freezer about 10 minutes before serving Nutritional information per serving Calories 125 8 from fat carb 26g pro 3g fat 19 e sat fat 1g chol 4mg sod 105mg calc 82mg fiber 0g VERY BERRY SHERBET Makes ten cup servings 1 12 oun
21. hisk to combine the milk 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 Turn the Cuisinart Classic Frozen Yogurt lce Cream and Sorbet Maker on pour the mixture into freezer bowl and let mix until thicken about 20 25 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 two hours Remove from freezer about 10 minutes before serving Nutritional information per serving Calories 241 6796 from fat carb 18g pro 3g fat 18g e sat fat 11g chol 69mg sod 30mg calc 77mg fiber 0g PEANUT BUTTER CUP ICE CREAM Makes ten cup servings 1 cup creamy peanut butter cup granulated sugar 1 cup whole milk well chilled 2 cup heavy cream well chilled 1 teaspoons vanilla extract y cup roughly chopped Reese s Peanut Butter Cups or Reese s Pieces candies cup chopped toasted peanuts In a medium bowl using a hand mixer on low speed 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 Turn Cuisinart Classic Frozen Yogurt lce Cream amp Sorbet Maker on pour into freezer bowl and let mix until thickened about 25 30 minutes Add
22. in 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 Classic Frozen Yogurt Ice Cream amp Sorbet Maker into the chilled crust Freeze for 1 hour until the top is firm then cover and freeze until 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 flavoring syrup soda a scoop of your favorite ice cream frozen yogurt or sorbet Place 2 tablespoons syrup in the bottom of a large glass Add chilled soda or seltzer to within 3 inches 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 flavored sorbet Small plastic or paper cups work wonderfully for making popsicles Add whatever kind of food safe wooden or plastic craft stick you d like for the popsicle stick Frozen Ice Cream Yogurt Sorbet Popsicles Use a cup container that is 4
23. k bowl of food processor or in a blender Add 1 cup cooking liguid 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 liguid and corn syrup Cover and refrigerate until totally chilled 6 hours or longer Turn the Cuisinart Classic Frozen Yogurt lce Cream and Sorbet Maker on pour the mixture into freezer bowl and let mix until thicken about 20 25 minutes The sorbet will have a soft texture If a firmer consistency is desired transfer the sorbet to an airtight container and place in freezer for about two hours Remove from freezer about 10 minutes before serving For 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 DARK CHOCOLATE CHERRY SORBET Makes ten cup serving 1 cups water 1 cups granulated sugar 1 cups unsweetened cocoa powder H cup maraschino cherry juice 1 teaspoon pure vanilla extract y cup halved maraschino cherries Combine the water and sugar in a 374 guart saucepan and place over medium heat Stir until the sugar dissolves Whisk in the cocoa bring mixture to a simmer Simmer for 3 minutes stirring constantly Remove from heat and pour through a fine strainer into a bowl Stir in the maraschino cherry juice an
24. l information per serving Calories 370 6096 from fat carb 34g pro 3g fat 25g e sat fat 11g chol 65mg sod 31mg calc 80mg fiber 0g Variations Chocolate Almond Add teaspoon pure almond extract along with the vanilla Add 2 4 cup chopped toasted almonds or chopped chocolate coated almonds during the last 5 10 minutes of freezing Chocolate Cookie Add 72 1 cup chopped cookies chocolate chip or chocolate sandwich chocolate mint chocolate covered 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 2 1 cup 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 favorite chocolate sauce and scoops of marshmallow cr me fluff Freeze at least 2 hours before serving FRESH STRAWBERRY ICE CREAM Makes ten cup servings pint fresh ripe strawberries stemmed and sliced tablespoons freshly squeezed lemon juice cup sugar divided cup whole milk cups heavy cream teaspoon pure vanilla extract a 404 In a small bowl combine the strawberries with the lemon juice and cup of the sugar Stir gently and allow the strawberries to macerate in the juices for 2 hours Strain the berries reserving juices Mash or pur e
25. lespoon finely chopped lemon zest 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 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 Cuisinart Classic Frozen Yogurt lce Cream and Sorbet Maker on pour the mixture into freezer bowl and let mix until thicken about 20 25 minutes The sorbet will have a soft texture If a firmer consistency is desired transfer the sorbet to an airtight container and place in freezer for about two hours Remove from freezer about 10 minutes before serving Nutritional information per serving Calories 204 0 from fat carb 52g pro 19g fat 0g sat fat Og chol Omg sod 2mg Variations Fresh Lime Sorbet Substitute 1 cups freshly squeezed lime juice for the lemon juice and 1 tablespoon finely chopped lime zest for the lemon zest Fresh Lemon Lime Sorbet Use half lemon juice and half lime juice and tablespoon each of finely chopped lemon and lime zest When zesting a lemon or lime use a vegetable peeler to remove the colored part of the citrus rind BLUEBERRY SORBET Makes ten cup servings 1 cups granulated sugar cup water 2 pounds fresh
26. on pure almond extract lt NN 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 Turn the Cuisinart Classic Frozen Yogurt Ice Cream amp Sorbet Maker on add liquid mixture and let mix until thickened about 20 25 minutes Five minutes before mixing is complete add the chopped chocolate and the food coloring if using The ice cream will have a soft creamy texture If desired transfer the ice cream to an airtight container and freeze Remove from freezer 10 minutes before serving Nutritional information per serving Calories 228 3396 from fat carb 29g pro 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 Cherry Pie filling reserving the sauce and cherries separately Prepare Cheesecake Ice Cream reducing the half amp half to 1 cups Stir the reserved sauce into the ice cream mixture and mix chill as directed Five minutes before the ice cream is ready add cup 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
27. stir until sugar is completely dissolved Stir in remaining ingredients Turn the Cuisinart Classic Frozen Yogurt lce Cream amp Sorbet Maker on pour the mixture into freezer bowl and let mix until thickened and slushy about 12 20 minutes depending on thickness preferred Transfer to tall glasses and serve with straws and a maraschi no cherry garnish Nutritional information per serving Calories 195 16 from fat carb 37g pro 5g fat 4g e sat fat 2g chol 14mg sod 54mg calc 141mg fiber 0g For an adult drink use the coconut milk version and add cup rum 11
28. the chopped candy and peanuts during the last 5 minutes of mixing The ice cream will have a soft creamy texture Transfer the ice cream to an airtight container and freeze Remove ice cream from freezer 10 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 MINT CHIP ICE CREAM Makes ten cup servings 1 cup whole milk well chilled cup granulated sugar 2 cups heavy cream well chilled 1 teaspoons pure peppermint extract 4 ounces bittersweet chocolate candy bar chopped into small uneven pieces green or red food color a few drops to color ice cream if desired In a medium bowl use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is completely dissolved about 1 2 minutes on low speed Stir in the heavy cream and peppermint extract Turn the Cuisinart Classic Frozen Yogurt lce Cream amp Sorbet Maker on add liquid mixture and let mix until thickened about 20 25 minutes Five minutes before mixing is complete add the chopped chocolate and the food coloring if using The ice cream will have a soft creamy texture If desired transfer the ice cream to an airtight container and freeze Remove from freezer 10 minutes before serving Nutritional information per serving Calories 291 6796 from fat carb 23g pro 3g fat 23g e sat fat
29. to 6 ounces in size Your frozen mixture should be thick enough to hold the popsicle stick upright but not frozen solid Use one two or more flavors in layers to create the combination you prefer You may fold fruit or candy into the ice cream frozen yogurt or sorbet to before creating your layers You may also add crunch with layers of chopped nuts candies or mini chocolate morsels For best results freeze each layer for an hour before adding the next layer Then freeze until completely solid and frozen After from the mold the ice cream may be dipped in a chocolate sauce or covered in one of the readily available liguid shell coatings that freeze solid when used to top frozen treats 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 Cuisinart is the registered trademark of Cuisinart Any trademarks or service makes of third parties used herein are the trademarks or service marks of their respective owners QUICK amp EASY VANILLA ICE CREAM Makes ten cup servings 1 cup whole milk well chilled A cup granulated sugar 2 cups heavy cream well chilled 1 2 teaspoons pure vanilla extract to taste In a medium bowl use a hand mixer or a whisk to combine the milk and granulated sugar until
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