INSTRUCTION AND
RECIPE BOOKLET
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
Pure Indulgence™ Frozen Yogurt-Ice Cream & Sorbet Maker
ICE-30BCC Series
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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 Center 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.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch hot
surfaces.
10. Keep hands and utensils out of freezer bowl while in use to reduce the
risk of injury to persons or to the appliance itself. DO NOT USE
SHARP OBJECTS OR UTENSILS INSIDE THE FREEZER BOWL! Sharp
objects will scratch and damage the inside of the freezer bowl. A
rubber spatula or wooden spoon may be used when the appliance is
in the OFF position.
11. This appliance is for household use. Any servicing other than cleaning
and user maintenance should be done only by authorized Cuisinart
Repair Personnel.
12. Do not use the freezer bowl on flames, hot plates or stoves. Do not
expose to heat source. Do not wash in dishwasher; doing so may
cause risk of fire, electric shock or injury.
TABLE OF CONTENTS
Important Safeguards………………………………………………………………..2
Features and Benefits
……………………………………………………………….2
Before Using for the First Time
…………………………………………………..3
Freezing Time & Bowl Preparation
………………………………………………3
Making Frozen Desserts or Drinks
……………………………………………… 3
Adding Ingredients
……………………………………………………………………4
Safety Features
………………………………………………………………………..4
Cleaning and Storage………………………………………………………………..4
Recipe Tips
……………………………………………………………………………..4
Ice Cream Serving Suggestions
………………………………………………….5
Recipes
……………………………………………………………………………………6
Warranty
………………………………………………………………………………..16
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
NOTICE
This appliance has a polarized plug (one blade is wider than the
other). To reduce the risk of electric shock, this plug will fit in a
polarized outlet only one way. If the plug does not fit fully in the
outlet, reverse the plug. If it still does not fit, contact a qualified
electrician. Do not attempt to defeat this safety feature.
CAUTION
This appliance is for household use. Any servicing other than clean-
ing and user maintenance should be performed by an authorized
service representative.
• Do not immerse base in water.
• To reduce the risk of fire or electric shock, do not disassemble
the base. Note: the base does not contain any user-serviceable
parts.
• Repairs should be made only by authorized personnel.
• Check voltage to be sure that the voltage indicated on the name
plate agrees with your voltage.
• Never clean with scouring powders or hard implements.
FEATURES AND
BENEFITS
1. Ingredient Spout
Pour recipe ingredients through
the spout. Also use to add ingredients, like chips or nuts, without
interrupting the freezing cycle.
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2. Easy-lock Lid
Transparent to let you watch
the freezing process as it
progresses. Lid is designed to
easily lock to the base.
3. Mixing Arm
Mixes and aerates ingredients
in freezer bowl to create frozen
dessert or drink.
4. Freezer Bowl
Contains cooling liquid within a
double insulated wall to create
fast and even freezing. Double
wall keeps the bowl cool and at
an even temperature.
5. Base
Contains heavy-duty motor
strong enough to handle ice
cream, frozen yogurt, sherbet,
sorbet, and frozen drinks.
6. On/Off Dial
7. Rubber Feet (not shown)
Nonslip feet keep base
stationary during use.
8. Cord Storage (not shown)
Unused cord is easily pushed
into the base to keep counters
neat and safe.
BEFORE USING FOR THE FIRST TIME
DO NOT immerse the motor base in water. Wipe it with a moist
cloth. Wash the lid, freezer bowl and mixing arm 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 or hard implements.
FREEZING TIME AND BOWL
PREPARATION
The freezer bowl must be completely frozen before you begin your
recipe. The length of time needed to reach the frozen state depends
on how cold your freezer is. For the most convenient frozen desserts
and drinks, leave your freezer bowl in the freezer at all times. You
can take it out any time for immediate use. In general, freezing time
is between 6 hours and 22 hours. To determine whether the bowl
is completely frozen, shake it. If you do not hear liquid moving, the
cooling liquid is frozen. Before freezing, wash and dry the bowl.
Wrap it in a plastic bag to prevent freezer burn. We recommend that
you place the freezer bowl in the back of your freezer where it is
coldest.
Reminder: Your freezer should be set to 0°F (-18°C) to ensure proper
freezing of all foods.
MAKING FROZEN DESSERTS OR
DRINKS
1. Use Cuisinart’s recipes from the pages that follow, or use your
own recipe, making sure it yields 2 quarts or less. Do not fill
the freezer bowl higher than 1⁄2” (1 cm) from the top. The
ingredients will increase in volume during the freezing process.
For best results, prepare ingredients in a container from which
it is easy to pour.
2. Remove the freezer bowl from the freezer. (Remove plastic bag
if you have wrapped freezer bowl.) Place freezer bowl on the
centre of the base.
NOTE: Bowl will begin to defrost quickly once it has been
removed from freezer. Use it immediately after removing from
freezer.
3. Place mixing arm in freezer bowl. Arm does not fit tightly. It just
rests in the centre of the bowl, with the circle side facing up.
4. Place lid on base. Easy-lock lid mechanism allows lid to rest on
base in multiple positions (see diagram).
5. Turn the On/Off switch to ON position. Freezer bowl will begin
to turn.
6. Immediately pour ingredients through ingredient spout.
7. Frozen desserts or drinks will be done in 25–35 minutes. The
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time will depend on the recipe and volume of the dessert or
drink you are making. When the mixture has thickened to your
liking, it is done. If you desire a firmer consistency, transfer the
dessert or drink to an airtight container and store in the freezer
for two or more hours.
NOTE: Do not store frozen desserts or drinks in the freezer
bowl. Desserts and drinks will stick to the side of the freezer
bowl and may damage the bowl. Store only in a plastic airtight
container.
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.
SAFETY FEATURE
The Cuisinart® Pure Indulgence™ Frozen Yogurt–Ice Cream &
Sorbet Maker is equipped with a safety feature that automatically
stops the unit if the motor overheats. This may occur if the dessert
or drink is extremely thick, if the unit has been running for an
excessively long period of time, or if added ingredients (nuts, etc.)
are in extremely large pieces. To reset the unit, turn the ON/OFF
switch to the OFF position. Let the unit cool off. After a few minutes,
you may turn the unit on again and continue making the dessert or
drink.
CLEANING AND STORAGE
Cleaning
Clean the freezer bowl, mixing arm and lid in warm soapy water. DO
NOT PUT FREEZER BOWL IN THE DISHWASHER. DO NOT CLEAN
WITH ABRASIVE CLEANSERS OR IMPLEMENTS. Wipe motor base
clean with damp cloth. Dry all parts thoroughly.
Storage
DO NOT put freezer bowl in freezer if bowl is wet. DO NOT store
lid, mixing arm, or base in freezer. You may store the freezer bowl
in the freezer for convenient, immediate use. Before freezing, wrap
the bowl in a plastic bag to prevent freezer burn. Do not store frozen
desserts or drinks in the freezer bowl in the freezer for more than 30
minutes at a time. Transfer frozen desserts or drinks to an airtight
container for longer storage in the freezer.
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 2 quarts (1.9 litres).
Recipe Tips:
• 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.
• To make an ice bath, fill a large container with ice and water.
Place saucepan or other container into the ice bath. Cool pre
cooked ingredients completely.
• Prior to freezing, most recipes may be stored in the 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 (500 ml) of cream,
use a total of two cups of the substitute [such as 1 cup (250 ml)
cream, 1 cup (250 ml) whole milk].
• In recipes that use alcohol, add the alcohol during the last two
minutes of the freezing process. Otherwise, the alcohol may
impede the freezing process.
• When making sorbet, be sure to test the ripeness and
sweetness of the fruit before you use it. The freezing process
reduces the sweetness of the fruit so that it will taste less sweet
than the recipe mixture. If the fruit tastes tart, add sugar to the
recipe. If the fruit is very ripe or sweet, reduce the amount of
sugar in the recipe.
• When making more than one recipe at a time, be sure the freezer
bowl is completely frozen before each use.
• Make sure mixing arm and lid are in place before turning on
machine.
Mix-Ins for Ice Cream
Turn any of the “plain” flavours of ice cream into something fun by
adding up to 1 cup (250 ml) of any of the following [or a mixture of 2
or more totaling 1 cup (250 ml)]: chopped cookies, favourite candy
bars, brownies, leftover cake, marshmallows, chocolate morsels,
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peanut butter morsels, butterscotch morsels, toasted nuts, etc.
Ingredients 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.
ICE CREAM SERVING SUGGESTIONS
Ice Cream Terrine
You can make an ice cream terrine or loaf as a special way to serve
your homemade ice cream, gelato, frozen yogurt, or sorbet. Simply
line an 8-cup (9x5x3-inch) loaf pan with a large sheet of plastic wrap.
Spoon frozen mixture into prepared pan, cover completely and freeze
for at least 2 hours. If desired, frozen mixture can be layered with thin
cookies or layers of cake about 1⁄4- to 1⁄2- inch thick. Remove from
freezer and place in refrigerator for 20 to 30 minutes before serving
to facilitate slicing. Slice with a sharp knife that has been dipped in
hot water, then dried.
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 can be placed in the freezer while you are mixing
your filling). You can fill the crust directly or add a layer of syrup,
chocolate (you can sprinkle the hot crust with chopped chocolate or
chocolate chips – they will then melt and form a layer of chocolate
candy) or nuts. Spoon your frozen mixture directly from the Cuisinart
ICE-30BCC into the chilled crust. Freeze for 1 hour until the top is
firm, then cover and freeze until needed. Remove from the freezer
and place in the refrigerator for 30 minutes before serving so that it
will become soft enough to slice but will still hold its shape. Serve
plain, or with additional toppings such as fresh fruit, fruit syrup,
chocolate or caramel sauce, nuts, cherries, etc. Top with freshly
whipped cream.
Ice Cream Sodas
Ice cream sodas are made with a flavouring syrup, soda, and a
scoop of your favourite ice cream, frozen yogurt or sorbet. Place
2 tablespoons (30 ml) of syrup in the bottom of a large glass. Add
chilled soda or seltzer to within 2 inches (5 cm) of the rim of the
glass. Top with 1 large scoop of very firm ice cream, frozen yogurt or
sorbet – trying to get the scoop to straddle the rim of the glass but
also be partly submerged in the soda. If the ice cream is too deep
into the soda it will cause it to overflow, and if it doesn’t touch, it is
not an ice cream soda. The ice cream soda can be topped off with a
squirt of whipped cream. The possibilities are endless. You can do a
traditional soda such as a Black-and-White (chocolate syrup, seltzer,
vanilla ice cream) or use ginger ale with a scoop of fruit-flavoured
sorbet – or a more exotic combination.
Medleys or Parfaits
Choose flavours and colours that complement each other, and layer
in parfaits or arrange on plates using small scoops. For instance, a
bowl of small scoops of Red Raspberry Gelato, Blueberry Cassis
Gelato, Mango Gelato, and Green Tea Gelato will make a dramatic
presentation. Or try a medley of jewel-toned sorbets, such as Pink
Grapefruit, Blueberry, and Sweet Dark Cherry.
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BASIC ICE CREAMS
SIMPLE VANILLA ICE CREAM
Makes about fourteen ½-cup (125 ml) servings
1½ cups (375 ml) whole milk
1
1
⁄8 cups (275 ml) granulated sugar
3 cups (750 ml) heavy cream
1½ tablespoons (22 ml) pure vanilla extract
In a medium mixing bowl, use a hand mixer on low speed to combine
the milk and granulated sugar until the sugar is dissolved, about 1 to
2 minutes. Stir in the heavy cream and vanilla. Turn the machine on;
pour the mixture into freezer bowl, and let mix until thickened, about
20 to 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 2 hours. Remove from freezer
about 15 minutes before serving.
Nutritional information per serving:
Calories 255 (68% from fat) • carb. 19g • pro. 2g • fat 20g
sat. fat 12g • chol. 73mg • sod. 32mg • calc. 64mg • fiber 0g
FRESH STRAWBERRY ICE CREAM
Makes about fourteen ½-cup (125 ml) servings
3 cups (750 ml) fresh ripe strawberries, stemmed and sliced
4 tablespoons (60 ml) freshly squeezed lemon juice
1½ cup (375 ml) sugar, divided
1¼ cups (300 ml) whole milk
2¾ cups (680 ml) heavy cream
1½ teaspoons (7 ml) pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice and
½ cup (125 ml) of the sugar. Stir gently and allow the strawberries
to macerate in the juices for 2 hours. Strain the berries, reserving
juices. Mash or purée 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 machine on; pour
the mixture into freezer bowl, and let mix until thickened, about 20
to 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 15 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 colouring sparingly by
drops until desired colour is achieved.
Nutritional information per serving:
Calories 275 (58% from fat) • carb. 28g • pro. 2g • fat 18g
sat. fat 11g • chol. 67mg • sod. 29mg • calc. 64mg • fiber 1g
For Fresh Peach Ice Cream, substitute 3 cups (750 ml) sliced fresh
peaches for the strawberries.
SIMPLE CHOCOLATE ICE CREAM
Makes about fourteen ½-cup (125 ml) servings
1 cup (250 ml) unsweetened cocoa powder (Dutch process
preferred)
2
⁄3 cup (150 ml) granulated sugar
½ cup (125 ml) firmly packed brown sugar
1½ cups (375 ml) whole milk
3¼ cups (800 ml) heavy cream
1 tablespoon (15 ml) pure vanilla extract
Place the cocoa and sugars in a medium bowl; stir to combine. Add
the whole milk and use a hand mixer on low speed or whisk to combine
until the cocoa and sugars are dissolved, about 1 to 2 minutes. Stir
in the heavy cream and vanilla. If not freezing immediately, cover and
refrigerate until ready to use.
Turn machine on; pour mixture into freezer bowl, and let mix until
thickened, about 25 to 35 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
2 hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving:
Calories 286 (66% from fat) • carb. 23g • pro. 3g • fat 22g
sat. fat 14g • chol. 79mg • sod. 37mg • calc. 81mg • fiber 2g
PEANUT BUTTER CUP ICE CREAM
Makes about fourteen ½-cup (125 ml) servings
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1
⁄8 cups (275 ml) good quality peanut butter (not natural)
¾ cup (180 ml) granulated sugar
1¼ cups (300 ml) whole milk
2 cups (500 ml) heavy cream
1½ teaspoons (7 ml) pure vanilla extract
1 cup (250 ml) chopped chocolate peanut butter cup candies
In a medium mixing bowl, use a hand mixer or whisk to combine the
peanut butter and sugar until smooth. Add the milk and mix on low
speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the
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heavy cream and vanilla. Turn the machine on; pour the mixture into
freezer bowl, and let mix until thickened, about 25 to 35 minutes.
Five minutes before mixing is completed, add the chopped candy
through the top and let mix in completely. The ice cream will have a
soft, creamy texture. If a firmer consistency is desired, transfer the
ice cream to an airtight container and place in freezer for about
2 hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving:
Calories 261 (69% from fat) • carb. 15g • pro. 6g • fat 21g
sat. fat 9g • chol. 43mg • sod. 110mg • calc. 49mg • fiber 1g
COFFEE BUTTER ALMOND ICE CREAM
Makes about fourteen ½-cup (125 ml) servings
4 tablespoons (60 ml) unsalted butter
1 cup (250 ml) slivered almonds, roughly chopped
1 teaspoon (5 ml) kosher salt
1½ cups (375 ml) whole milk, chilled
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⁄8 cups (275 ml) granulated sugar
3-5 tablespoons (45-75 ml) instant espresso powder (to taste)
3 cups (750 ml) heavy cream
2 teaspoons (10 ml) almond extract
1 teaspoon (5 ml) pure vanilla extract
Melt the butter in a 10-inch (25 cm) skillet. Add the slivered almonds
and kosher salt. Cook over medium-low heat until almonds are
toasted and golden, stirring frequently, about 4 to 5 minutes.
Remove from the heat, strain (the butter will have an almond flavour;
can be reserved for another use). Chill the nuts.
In a medium mixing bowl, use a hand mixer on low speed to combine the
milk, granulated sugar and espresso powder until the sugar is dissolved,
about 1 to 2 minutes. Stir in the heavy cream and extracts. Turn the
machine on; pour the mixture into freezer bowl, and let mix until
thickened, about 20 to 25 minutes. Add the chopped nuts to the
mixture during the last 5 minutes of freezing. The ice cream will have
a soft, creamy texture. If a firmer consistency is desired, transfer the
ice cream to an airtight container and place in freezer for about 2
hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving:
Calories 287 (70% from fat) • carb. 19g • pro. 3g • fat 23g
sat. fat 12g • chol. 71mg • sod. 131mg • calc. 78mg • fiber 0g
For Coffee Ice Cream, omit the toasted buttered almonds, if
desired; add 1 tablespoon (15 ml) Kahlua® or other coffee liqueur to
the mixture.
Kahlua® is a registered trademark owned by the Kahlua Company.
PUMPKIN PIE ICE CREAM
Makes about fourteen ½-cup (125 ml) servings
1½ cups (375 ml) whole milk
1 cup (250 ml) packed light or dark brown sugar
2 tablespoons (30 ml) molasses or dark corn syrup
1¾ cups (430 ml) pumpkin purée (solid pack pumpkin)
1½ teaspoons (7 ml) cinnamon
1 teaspoon (5 ml) ginger
¼ teaspoon (1 ml) freshly ground nutmeg
2½ cups (625 ml) heavy cream
1 teaspoon (5 ml) pure vanilla extract
1 cup (250 ml) crumbled ginger snaps, vanilla butter cookies,
or graham crackers
In a medium mixing bowl, use a hand mixer on low speed to combine
the milk, brown sugar, and molasses until the sugar is dissolved,
about 1 to 2 minutes. Stir in the pumpkin purée, cinnamon, ginger,
and nutmeg. Add heavy cream and vanilla. Turn the machine on;
pour the mixture into freezer bowl, and let mix until thickened, about
20 to 25 minutes. Add the crumbled cookies during the last 5 minutes
of mixing. The ice cream will have a soft, creamy texture. If a firmer
consistency is desired, transfer the ice cream to an airtight container
and place in freezer for about 2 hours. Remove from freezer about
15 minutes before serving.
For plain Pumpkin Ice Cream, omit cookies.
Nutritional information per serving:
Calories 310 (52% from fat) • carb. 35g • pro. 3g • fat 18g
sat. fat 11g • chol. 62mg • sod. 134mg • calc. 100mg • fiber 1g
CHOCOLATE MINT ICE CREAM
Makes about fourteen ½-cup (125 ml) servings
1½ cups (375 ml) whole milk
¾ cup (180 ml) chocolate syrup
3 tablespoons (45 ml) granulated sugar
3 cups (750 ml) heavy cream
1 teaspoon (5 ml) peppermint extract
1 cup (250 ml) chopped chocolate mint candies
(such as Andes®) or mint chocolate morsels or 1 cup (250 ml)
chopped peppermint patty candies
In a medium mixing bowl, use a hand mixer on low speed to combine
the milk, chocolate syrup, and granulated sugar until the sugar is
dissolved, about 1 to 2 minutes. Stir in the heavy cream and peppermint.
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Turn the machine on; pour the mixture into freezer bowl, and let mix
until thickened, about 20 to 25 minutes. Five minutes before mixing
is completed, add the reserved chopped candies or morsels and let
mix in completely. The ice cream will have a soft, creamy texture. If
a firmer consistency is desired, transfer the ice cream to an airtight
container and place in freezer for about 2 hours. Remove from freezer
about 15 minutes before serving.
Nutritional information per serving:
Calories 321 (67% from fat) • carb. 25g • pro. 2g • fat 24g
sat. fat 15g • chol. 73mg • sod. 47mg • calc. 66mg • fiber 3g
Andes® Candies is a registered trademark owned by Charms Marketing Co.
PISTACHIO ICE CREAM
Makes about fourteen ½-cup (125 ml) servings
1
1
⁄3 cups (330 ml) whole milk, well chilled
1
1
⁄8 cups (275 ml) granulated sugar
3 cups (750 ml) heavy cream, well chilled
1½ teaspoon (7 ml) pure vanilla extract
1 teaspoon (5 ml) pure almond extract
1½ cups (375 ml) shelled pistachios, roughly chopped
(use plain or lightly salted – do not use red pistachios)
In a medium mixing bowl, use a hand mixer on low speed to combine
the milk and granulated sugar until the sugar is dissolved, about 1 to
2 minutes. Stir in the heavy cream, and vanilla and almond extracts.
Turn the machine 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 a firmer consistency is desired, transfer the ice cream to
an airtight container and place in freezer for about 2 hours. Remove
from freezer about 15 minutes before serving.
Nutritional information per serving:
Calories 332 (69% from fat) • carb. 22g • pro. 5g • fat 26g
sat. fat 13g • chol. 73mg • sod. 32mg • calc. 79mg • fiber 1g.
VANILLA BEAN ICE CREAM
Makes about fourteen ½-cup (125 ml) servings
2
1
⁄3 cups (580 ml) whole milk
2
1
⁄3 cups (580 ml) heavy cream
1 whole vanilla bean [about 6 inches (153 cm) in length]
3 large eggs
4 large egg yolks
1
1
⁄8 cups (275 ml) sugar
2 teaspoons (10 ml) pure vanilla extract
Combine the milk and cream in a Cuisinart® medium saucepan.
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 eggs, 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 colour (similar to mayonnaise), about 2 minutes.
Remove the vanilla bean pod from the milk/cream mixture and discard.
Measure out 1 cup (250 ml) 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 with the rest of the milk/cream mixture 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, stir in vanilla, cover with a sheet of plastic wrap placed
directly on the custard, and chill completely.
Pour the chilled custard into the freezer bowl, turn the machine on
and let mix until thickened, about 25 to 30 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 2 hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving:
Calories 257 (64% from fat) • carb. 19g • pro. 4g • fat 19g
sat. fat 11g • chol. 166mg • sod. 50mg • calc. 86mg • fiber 0g
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DEEP DARK CHOCOLATE ICE CREAM
Makes about fourteen ½-cup (125 ml) servings
2¼ cups (550 ml) whole milk
2¼ cups (550 ml) heavy cream
1 vanilla bean
1
1
⁄8 cups (275 ml) granulated sugar
1
1
⁄8 cups (275 ml) Dutch process cocoa
2 large eggs
2 large egg yolks
2 teaspoons (10 ml) pure vanilla extract
12 ounces (336 g) bittersweet chocolate, chopped
In a large saucepan, 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.
Remove the vanilla bean pod and discard it or rinse and reserve for
another use.
Combine the sugar, cocoa, eggs, and egg yolks in a medium bowl;
using a hand mixer on medium speed, beat until thickened like
mayonnaise. Measure out 1 cup (250 ml) of the hot milk/cream mixture.
With the mixer on low speed, add the cup of hot milk/cream to the
cocoa mixture in a slow, steady stream and mix until completely
incorporated. Stir the chopped chocolate into the saucepan with
the hot milk/cream. 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 and stir in vanilla. Cover with plastic wrap placed
directly on the surface of the chocolate mixture, and refrigerate until
completely cooled.
Pour the chilled custard into the freezer bowl, turn the machine on
and let mix until thickened, about 25 to 30 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 2 hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving:
Calories 369 (60% from fat) • carb. 34g • pro. 7g • fat 27g
sat. fat 16g • chol. 119mg • sod. 46mg • calc. 100mg • fiber 3g
For Dark Mocha Chip Ice Cream: Add 2 to 3 tablespoons (30-45
ml) espresso powder along with the cocoa. Chop 6 ounces (168 g)
bittersweet or semisweet chocolate bar into tiny uneven pieces. Add
the chopped chocolate during the last 5 minutes of mixing.
CREAMY BUTTER PECAN ICE CREAM
Makes about fourteen ½ cup (125 ml) servings
4 tablespoons (60 ml) unsalted butter
1 cup (250 ml) pecan halves and pieces
1 teaspoon (5 ml) kosher salt
2¼ cups (550 ml) whole milk
2¼ cups (550 ml) heavy cream
1 whole vanilla bean [about 6 inches (153 cm) in length]
4 large eggs
2 large egg yolks
1
1
⁄8 cups (275 ml) sugar
2 teaspoons (10 ml) pure vanilla extract
Melt the butter in a 10-inch (25 cm) skillet. Add the pecans and
kosher salt. Cook over medium-low heat until pecans are toasted
and golden, stirring frequently, about 4 to 6 minutes. Remove from
the heat, strain (the butter will have a pecan flavor and can be
strained and reserved for another use). Chill the nuts.
Combine the milk and cream in a Cuisinart® medium saucepan.
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 eggs, 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 colour (similar to mayonnaise), about 2 minutes.
Remove the vanilla bean pod from the milk/cream mixture and
discard it. Pour out 1 cup (250 ml) 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 into the freezer bowl, turn the machine on
and let mix until thickened, about 25 to 30 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 2 hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving:
Calories 329 (70% from fat) • carb. 21g • pro. 5g • fat 26g
sat. fat 13g • chol. 158mg • sod. 149mg • calc. 86mg • fiber 1g
10
GELATO
Red Raspberry Gelato
Makes about fourteen ½-cup (125 ml) servings
4 cups (1 L) red raspberries (thawed if frozen)
1 cup (250 ml) granulated sugar
2¼ cups (550 ml) half-and-half, divided
6 large egg yolks
¼ cup (50 ml) fat-free powdered milk
1 cup (250 ml) heavy cream
2 teaspoons (10 ml) pure vanilla extract
1-2 drops red food colouring, optional (will enhance colour)
Place raspberries in a food processor fitted with the metal “s” blade
or in a blender [if using a blender, 2 cups (500 ml) at a time for best
results]. Process until completely puréed and smooth. Press raspberry
purée through a fine mesh sieve or chinois with a wooden spoon or
spatula. Discard seeds – you will have approximately 2 cups (500 ml)
red raspberry purée; reserve.
Place the sugar and 1¼ cups (300 ml) of the half-and-half in a 2½
quart (2.4 L) saucepan with a heavy bottom. Bring to a simmer over
medium heat and stir to dissolve the sugar. Keep warm over low
heat. Place the egg yolks in a medium bowl and whisk until thickened,
about 2 minutes (can use a hand or stand mixer fitted with the whip
on low speed). While whisking, add ½ cup (125 ml) of the hot half-and-
half/sugar mixture and whisk until blended. Stir the egg mixture
back into the saucepan; increase heat to medium. Stir the mixture
constantly with a wooden spoon, until the mixture is thickened like
a custard sauce and registers 180°F (82°C) when checked with an
instant-read thermometer. Stir in remaining half-and-half, powdered
milk and heavy cream. Strain the mixture through a fine mesh
strainer; stir in reserved raspberry purée, vanilla, and food colouring.
Cover and refrigerate at least 6 hours before continuing.
Turn the machine on; pour mixture into freezer bowl, and let mix
until thickened, about 20 to 25 minutes. The gelato will have a
soft, creamy texture. If a firmer consistency is desired, transfer the
gelato to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
For Raspberry Lavender Gelato, add 2 tablespoons (30 ml) dried
edible lavender flowers to the half-and-half/sugar mixture when heating.
Nutritional information per serving:
Calories 214 (54% from fat) • carb. 22g • pro. 4g • fat 13g
sat. fat 7g • chol. 129mg • sod. 37 mg • calc. 96mg • fiber 2g
BLUEBERRY CASSIS GELATO
Makes about fourteen ½-cup (125 ml) servings
5 cups (1.25 L) blueberries (thawed if frozen)
¼ cup (50 ml) crème de cassis, divided
1 cup (250 ml) granulated sugar
2½ cups (625 ml) half-and-half, divided
6 large egg yolks
½ cup (125 ml) fat-free powdered milk
1 cup (250 ml) heavy cream
1 cup (250 ml) whole milk
2 teaspoons (10 ml) pure vanilla extract
Place blueberries in a food processor fitted with the metal “s” blade
or in a blender (if using a blender, 2 cups (500 ml) at a time for best
results). Process until completely puréed and smooth. Press blueberry
purée through a fine mesh sieve or chinois with a wooden spoon or
spatula. Discard seeds – you will have approximately 3 cups (750 ml)
blueberry purée. Combine the blueberry purée with 3 tablespoons
(45 ml) of the crème de cassis in a 2-quart (1.9 L) non-reactive
saucepan and place over medium-low heat. Cook until the mixture is
reduced by half. Remove from pan and chill.
Place the sugar and 1½ cups (375 ml) of the half-and-half in a 2-½
quart (2.4 L) saucepan with a heavy bottom. Bring to a simmer over
medium heat and stir to dissolve the sugar. Keep warm over low
heat. Place the egg yolks in a medium bowl and whisk until thickened,
about 2 minutes (may use a hand or stand mixer fitted with the whip
on low speed). While whisking, slowly add 1⁄2 cup (125 ml) of the
hot half-and-half/sugar mixture and whisk until blended. Stir the egg
mixture back into the saucepan; increase heat to medium. Stir the
mixture constantly with a wooden spoon, until the mixture is thickened
like a custard sauce and registers 180°F (82°C) when checked with an
instant-read thermometer. Stir in remaining half-and-half, powdered
milk, heavy cream and whole milk. Strain the mixture through a fine
mesh strainer; stir in reserved chilled blueberry purée, remaining
tablespoon (15 ml) of crème de cassis and vanilla. Cover and refrigerate
at least 6 hours before continuing.
Turn the machine on; pour mixture into freezer bowl, and let mix until
thickened, about 20 to 25 minutes. The gelato will have a soft,
creamy texture. If a firmer consistency is desired, transfer the gelato
to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Nutritional information per serving:
Calories 215 (54% from fat) • carb. 22g • pro. 4g • fat 13g
sat. fat 7g • chol. 129mg • sod. 37mg • calc. 96mg • fiber 2g
11
MANGO GELATO
Makes about fourteen ½-cup (125 ml) servings
1½ pounds (680 g) 1-inch (2.5 cm) mango cubes (thawed, if frozen)
½ cup (125 ml) mango nectar
2 cups (500 ml) whole milk
1 cup (250 ml) sugar
¼ cup (50 ml) fat-free powdered milk
8 large egg yolks
1 cup (250 ml) light cream
1 teaspoon (5 ml) pure vanilla extract
Place mango cubes in a food processor fitted with the metal “s”
blade or in a blender [if using a blender, 2 cups (500 ml) at a time for
best results]. Process until completely puréed and smooth – you will
have about 2½ cups (625 ml) mango purée. Stir in mango nectar and
refrigerate while continuing with recipe.
Place the milk, sugar and powdered milk in a 3½ quart (3.3 L) saucepan
with a heavy bottom. Bring to a simmer over medium heat and stir
to dissolve the sugar. Keep warm over low heat. Place the egg yolks
in a medium bowl and whisk until thickened, about 2 minutes (may
use a hand or stand mixer fitted with the whip on low speed). While
whisking, slowly add 1 cup (250 ml) of the hot milk/sugar mixture
and whisk until blended. Stir the egg mixture back into the saucepan;
increase heat to medium. Stir the mixture constantly with a wooden
spoon, until the mixture is thickened like a custard sauce and registers
180°F (82°C) when checked with an instant-read thermometer. Strain
the custard through a fine mesh strainer into a medium bowl. Stir in
light cream, reserved mango purée and vanilla. Cover and refrigerate
at least 6 hours before continuing.
Turn the machine on; pour mixture into freezer bowl, and let mix until
thickened, about 20 to 25 minutes. The gelato will have a soft,
creamy texture. If a firmer consistency is desired, transfer the gelato
to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Nutritional information per serving:
Calories 188 (35% from fat) • carb. 27g • pro. 4g • fat 8g
sat. fat 4g • chol. 138mg • sod. 41mg • calc. 104mg • fiber 1g
GREEN TEA GELATO
Makes about fourteen ½-cup (125 ml) servings
3¼ cups (800 ml) whole milk
8 green tea bags
¼ cup (50 ml) powdered fat-free milk
8 large egg yolks
1 cup (250 ml) granulated sugar
1 cup (250 ml) heavy cream
Place the milk in a medium saucepan and heat to a simmer. Pour
half over the tea bags in a medium bowl and let steep for 30 minutes;
strain, pressing all the liquid from the tea bags. Stir powdered milk
into remaining milk and keep warm over low heat. Place egg yolks
and sugar in a medium bowl. Using a hand mixer or whisk, beat until
thick and pale yellow (the consistency of mayonnaise). While mixing,
slowly add the hot milk and whisk until blended. Stir the egg mixture
back into the saucepan and add the tea-infused milk; increase heat
to medium. Stir the mixture constantly with a wooden spoon, until
the mixture is thickened like a custard sauce and registers 180°F
(82°C) when checked with an instant-read thermometer. Strain the
custard through a fine mesh strainer into a medium bowl. Stir in
cream, cover and refrigerate at least 6 hours before continuing.
Turn the machine on; pour mixture into freezer bowl, and let mix until
thickened, about 20 to 25 minutes. The gelato will have a soft,
creamy texture. If a firmer consistency is desired, transfer the gelato
to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Nutritional information per serving:
Calories 190 (52% from fat) • carb. 19g • pro. 5g • fat 11g
sat. fat 6g • chol. 153mg • sod. 50mg • calc. 119mg • fiber 0g
FROZEN YOGURT
VANILLA FROZEN YOGURT
Makes about fourteen ½-cup (125 ml) servings
1
2
⁄3 cups (410 ml) whole milk
¾ cups (180 ml) granulated sugar
4 cups (1 L) fat-free vanilla yogurt
¼ cup (50 ml) heavy cream
1 tablespoon (15 ml) pure vanilla extract
In a medium mixing bowl, use a hand mixer on low speed to combine
the milk and granulated sugar until the sugar is dissolved, about 1
to 2 minutes. Stir in the yogurt, heavy cream, and vanilla. Turn the
machine on; pour the mixture into freezer bowl, and let mix until
12
thickened, about 20 to 25 minutes. The frozen yogurt will have a
soft, creamy texture. If a firmer consistency is desired, transfer the
frozen yogurt to an airtight container and place in freezer for about 2
hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving:
Calories 130 (22% from fat) • carb. 21g • pro. 5g • fat 3g
sat. fat 2g • chol. 14mg • sod. 62mg • calc. 145mg • fiber 0g
CHOCOLATE CHERRY FROZEN YOGURT
Makes about fourteen ½ cup (125 ml) servings
9 ounces (252 g) bittersweet or semisweet chocolate, cut in
1-inch (2.5 cm) pieces
1½ cups (375 ml) whole milk, heated to a simmer
4 cups (1L) lowfat vanilla yogurt
1
⁄3 cup (80 ml) granulated sugar
¼ cup (50 ml) maraschino cherry juice
1 cup (250 ml) drained maraschino cherries, roughly chopped
Place the chocolate in a food processor fitted with the metal “s”
blade. Pulse to chop. With the machine running, add the warmed
milk in a slow, steady stream and process until the chocolate is melted.
Add the yogurt, sugar, and cherry juice; process until smooth.
Refrigerate until well chilled, at least 2 hours.
Turn the machine 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 chopped cherries. The frozen yogurt will have a
soft, creamy texture. If a firmer consistency is desired, transfer the
frozen yogurt to an airtight container and place in freezer for about 2
hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving:
Calories 203 (36% from fat) • carb. 30g • pro. 6g • fat 9g
sat. fat 5g • chol. 7mg • sod. 56mg • calc. 156mg • fiber 1g
VERY BERRY FROZEN YOGURT
Makes about fourteen ½-cup (125 ml) servings
¾ cup (180 ml) whole milk
1
⁄3 cup (80 ml) granulated sugar
4 cups (1L) lowfat vanilla yogurt
18 ounces (505 g) frozen mixed berries, thawed,
puréed and strained to remove seeds
1 teaspoon (5 ml) pure vanilla, almond, or lemon extract
In a medium mixing bowl, use a hand mixer to combine the milk and
granulated sugar until the sugar is dissolved, about 1 to 2 minutes
on low speed. Stir in the yogurt, berry purée and extract. Turn the
machine on; pour the mixture into freezer bowl, and let mix until
thickened, about 20 to 25 minutes. The frozen yogurt will have a
soft, creamy texture. If a firmer consistency is desired, transfer the
frozen yogurt to an airtight container and place in freezer for about 2
hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving:
Calories 98 (11% from fat) • carb. 18g • pro. 4g • fat 1g
sat. fat 1g • chol. 5mg • sod. 49mg • calc. 134mg • fiber 1g
COFFEE LATTE FROZEN YOGURT
Makes about fourteen ½-cup (125 ml) servings
1 cup (250 ml) whole milk
1 packet plain gelatin
½ cup (125 ml) granulated sugar
3 tablespoons (45 ml) instant espresso powder
1 quart (900 ml) about 31⁄2 cups lowfat vanilla yogurt
½ cup (125 ml) half-and-half (can use fat-free)
Place milk in a 2-quart (1.9 L) saucepan; sprinkle with gelatin and let
stand 1 minute. Heat milk and gelatin and stir until smooth. Stir in
sugar and espresso powder; cook until sugar is dissolved.Transfer
to a medium bowl and cool. Add yogurt and half-and-half, stir until
completely blended. Turn the machine on; pour the mixture into
freezer bowl, and let mix until thickened, about 20 to 25 minutes.
The frozen yogurt will have a soft, creamy texture. If a firmer consistency
is desired, transfer the frozen yogurt to an airtight container and
place in freezer for about 2 hours. Remove from freezer about 15
minutes before serving.
Nutritional information per serving:
Calories 109 (19% from fat) • carb. 18g • pro. 5g • fat 2g
sat. fat 2g • chol. 9mg • sod. 56mg • calc.143mg • fiber 0g
SORBET
Bits of fresh citrus zest add a burst of flavour to these refreshing
sorbets.
FRESH LEMON SORBET
Makes about fourteen ½-cup (125 ml) servings
6 cups (1.5 L) sugar
3 cups (750 ml) water
2¼ cups (550 ml) freshly squeezed lemon juice
1½ tablespoons (22 ml) finely chopped lemon zest *
Combine the sugar and water in a large saucepan and bring to a boil
over medium-high heat. Reduce heat to low and simmer without stirring
until the sugar dissolves, about 3 to 5 minutes. Cool completely. This
13
is called a 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 the freezer bowl, and mix
until the mixture thickens, about 25 to 30 minutes. The sorbet will
have a soft texture similar to a freshly scooped Italian ice. If a firmer
consistency is desired, transfer the sorbet to an airtight container
and place in freezer for about 2 hours. Remove from freezer about
15 minutes before serving.
* When zesting a lemon or lime use a vegetable peeler to remove the
coloured part of the citrus rind.
Nutritional information per serving:
Calories 339 (0% from fat) • carb. 89g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 3mg • calc. 5 mg • fiber 0g
For Fresh Lime Sorbet: Substitute 21⁄4 cups (550 ml) freshly
squeezed lime juice for the lemon juice and 11⁄4 tablespoons (20 ml)
finely chopped lime zest for the lemon zest.
For Fresh Lemon-Lime Sorbet: Use half lemon juice and half lime
juice and 3⁄4 tablespoon (11 ml) each of finely chopped lemon and
lime zest.
CRANBERRY SORBET
Makes about fourteen ½-cup (125 ml) servings
4½ cups (1.125 L) fresh cranberries, washed and drained,
stems removed and discarded
2¼ cups (550 ml) granulated sugar
2¼ cups (550 ml) white cranberry juice
1¼ cups (375 ml) water
¼ teaspoon (1 ml) salt
3 tablespoons (45 ml) light corn syrup
2 teaspoons (10 ml) chopped fresh lime or orange zest
Place cranberries, sugar, white cranberry juice, water, and salt in a
33⁄4 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 fitted with metal “s” blade or in a blender – you may need
to do this in 2 batches. Add 1 cup (250 ml) cooking liquid. Cover and
process until completely puréed and smooth. Press through a fine
mesh strainer to remove seeds and pulp; discard seeds and pulp.
Stir in remaining cooking liquid, corn syrup and zest. Cover and
refrigerate until totally chilled – 6 hours or longer.
Turn the machine on. Pour the chilled mixture into the freezer bowl,
and mix until the mixture thickens, about 25 to 30 minutes. The sorbet
will have a soft texture similar to a freshly scooped Italian ice. If a
firmer consistency is desired, transfer the sorbet to an airtight container
and place in freezer for about 2 hours. Remove from freezer about
15 minutes before serving.
For Cranberry Ginger Sorbet, add 1 tablespoon (15 ml) chopped
fresh ginger to the cranberries, sugar and juice to cook. Finely
chopped zest of 1 orange or lime may also be added.
Nutritional information per serving:
Calories 164 (0% from fat) • carb. 42g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 69mg • calc. 5mg • fiber 1g
CANTALOUPE SORBET
Makes about fourteen ½-cup (125 ml) servings
¾ cup (180 ml) granulated sugar
¾ cup (180 ml) water
2½ pounds (1.1 kg) cantaloupe cubes
2
⁄3 cup (160 ml) tangerine or orange juice
1 tablespoon (15 ml) corn syrup
Place sugar and water in a 1½ quart (1.4 L) saucepan. Bring to a
boil over medium high heat, reduce heat to medium and cook until
the sugar is completely dissolved to make a simple syrup – you will
have 1¼ cups (300 ml) simple syrup. Transfer to a bowl and cool
completely.
Place the melon cubes in a food processor fitted with the metal “s”
blade. Pulse to chop, then process until completely puréed – you will
have about 6 cups (1.5 L) cantaloupe purée. Stir in the tangerine juice,
corn syrup and cooled simple syrup. Cover and chill for 2 hours or
longer.
Turn the machine on; pour the mixture into freezer bowl, and let mix
until thickened, about 20 to 25 minutes. The sorbet will have a soft,
slushy texture, similar to a freshly scooped Italian ice. If a firmer
consistency is desired, transfer the sorbet to an airtight container
and place in freezer for about 2 hours. Remove from freezer about
15 minutes before serving.
Nutritional information per serving:
Calories 81 (3% from fat) • carb. 20g • pro. 1g • fat 0g
sat. fat 0g • chol. 0mg • sod. 8mg • calc. 10mg • fiber 1g
14
DARK CHOCOLATE SORBET
Makes about fourteen ½-cup (125 ml) servings
4 cups (1L) water
1
2
⁄3 cups (410 ml) granulated sugar
1
⁄3 cups (80 ml) brown sugar, packed
2 cups (500 ml) unsweetened cocoa powder
1 tablespoon (15 ml) pure vanilla extract
Combine the water and sugars in a 3¾ quart (3.6 L) non-reactive
saucepan and place over medium heat. Stir until the sugar dissolves.
Whisk in the cocoa and bring the mixture to a simmer. Simmer for 2
minutes, stirring constantly. Remove from the heat and transfer to a
medium bowl. Stir in the vanilla. Chill in the refrigerator for 2 hours.
Stir the chilled mixture. Turn the machine on; pour mixture into the
freezer bowl and let mix until thickened, about 25 to 30 minutes.
The sorbet will have a soft, creamy texture. If a firmer consistency
is desired, transfer the sorbet to an airtight container and place in
freezer for about 2 hours. Remove from freezer about 15 minutes
before serving.
Nutritional information per serving:
Calories 138 (9% from fat) • carb. 35g • pro. 2g • fat 2g
sat. fat 1g • chol. 0mg • sod. 6mg • calc.19mg • fiber 4g
SWEET DARK CHERRY SORBET
Makes about fourteen ½-cup (125 ml) servings
½ cup (125 ml) granulated sugar
½ cup (125 ml) water
3 pounds (1.35 kg) pitted sweet dark cherries
¼ cup (50 ml) fresh lemon juice
½ cup (125 ml) orgeat syrup
Place sugar and water in a 1½ quart (1.4 L) saucepan. Bring to a boil
over medium-high heat, reduce heat to medium, and cook until the
sugar is completely dissolved to make a simple syrup – you will have
about
2
⁄3 cups (180 ml) simple syrup. Transfer to a bowl and cool
completely.
Place the cherries in a food processor fitted with the metal “s”
blade. Pulse to chop, then process until completely puréed – you will
have about 6 cups (1.5 L) purée. Stir in the lemon juice, orgeat, and
cooled simple syrup. Cover and chill for 2 hours or longer.
Turn the machine on; pour the mixture into freezer bowl, and let mix
until thickened, about 20 to 25 minutes. The sorbet will have a soft,
slushy texture, similar to a freshly scooped Italian ice. If a firmer
consistency is desired, transfer the sorbet to an airtight container
and place in freezer for about 2 hours. Remove from freezer about
15 minutes before serving.
Nutritional information per serving:
Calories 66 (1% from fat) • carb.17g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 1mg • calc. 6 mg • fiber 0g
DRINKS
RASPBERRY ’RITAS
Makes six servings
16 ounces (450 g) chilled fresh or frozen, thawed raspberries
12 ounces (340 g) frozen limeade, thawed
3 ounces (85 g) chilled Triple Sec
8 ounces (227 g) chilled tequila thin lime slices for garnish
Combine raspberries and limeade in a blender or food processor fitted
with the metal “s” blade. Process until smooth. Press through a fine
mesh strainer to remove seeds. Turn machine on. Pour the juice
mixture into the freezer bowl and mix until thickened, about 20 to 25
minutes (mixture should be very thick as liquors will thin it out). Add
chilled Triple Sec and tequila during the last 2 to 3 minutes of mixing.
Serve immediately in stemmed glasses with straws, or freeze until
ready to serve. Garnish with a thin slice of lime.
For Peachy ’Ritas, substitute sliced peaches for the raspberries.
Nutritional information per serving:
Calories 286 (1% from fat) • carb. 37g • pro. 1g • fat 0g
sat. fat 0g • chol. 0mg • sod. 1mg • calc. 19mg • fiber 5g
BROWN COW SLUSHY
Makes six servings
1½ cups (375 ml) fat-free half-and-half
½ cup (125 ml) granulated sugar
3 12-ounce (340 ml) bottles of best quality root beer
In a medium mixing bowl, use a hand mixer on low speed to combine
the half-and-half and granulated sugar until the sugar is dissolved,
about 1 to 2 minutes. Stir in root beer. Turn the machine on; pour
the mixture into freezer bowl, and let mix until thickened and slushy,
about 12 to 20 minutes, depending on thickness preferred. Transfer
to tall glasses and serve with straws and a maraschino cherry garnish.
Nutritional information per serving:
Calories 218 (28% from fat) • carb. 39 g • pro. 2g • fat 7g
sat. fat 4g • chol. 22mg • sod. 49mg • calc. 73mg • fiber 0g
15
SLUSHIES
Makes six servings
6 cups (1.5 L) cola or other soda, lemonade, cranberry juice,
white grape juice, Kool-Aid®, chilled*
Pour into freezer bowl, turn the machine on and let mix until thick
and slushy, about 15 to 20 minutes. Serve immediately, or if desired,
transfer to an airtight container and store in the freezer. Remove from
freezer at least 20 minutes before serving. * Do not use sugar-free
products to make slushies.
Nutritional information per cola serving:
Calories 43 (0% from fat) • carb. 11g • pro. 0g • fat 0g
sat. fat • 0g • chol. 0mg • sod. 4mg • calc. 3mg • fiber 0g
Kool-Aid® is a registered trademark of Kraft Foods, Inc.
SLUSHY JULIUS
Makes six servings
2 cups (500 ml) water
1
⁄3 cup (80 ml) granulated sugar
12 ounces (340 g) frozen orange juice concentrate, thawed
2½ cups (625 ml) milk or coconut milk (unsweetened, can use
lowfat)
2 teaspoons (10 ml) pure vanilla extract
Combine water and sugar and stir until sugar is completely dissolved.
Stir in remaining ingredients. Turn the machine on; pour the mixture
into freezer bowl, and let mix until thickened and slushy, about 12
to 20 minutes, depending on thickness preferred. Transfer to tall
glasses and serve with straws and a maraschino cherry garnish. For
an “adult” drink, use the coconut milk version and add ½-¾
cup (125-180 ml) rum.
Nutritional information per serving:
Calories 195 (16% from fat) • carb. 37g • pro. 5g • fat 4g
sat. fat 2g • chol. 14mg • sod. 54mg • calc. 141mg • fiber 0g
16
WARRANTY
LIMITED THREE-YEAR WARRANTY
This warranty supersedes all previous warranties on this Cuisinart®
product. This warranty is available to consumers only. You are a
consumer if you own a Cuisinart® product 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 this Cuisinart® product 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 the consumer to 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 warranty 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-30BCC Series. The manufacturing date code is a 6 digit number.
Example, 070630 would designate year, month & day (2007, June 30th).
If your Cuisinart® product should prove to be defective within the warranty
period, we will repair it or, if we think it is 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
100 Conair Parkway,
Woodbridge, Ontario L4H 0L2
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 use with 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.
17
NOTES:
Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier than ever.
Try some of our other countertop appliances and cookware, and Savor the Good Life
™
.
www.cuisinart.ca
Coffeemakers
Food
Processors
Stand Mixers Rice Cookers
Blenders
Grills
IB-5611-CAN-B
©2008 Cuisinart
Cuisinart® is a registered
trademark of Cuisinart
100 Conair Parkway
Woodbridge, Ont L4H 0L2
Consumer Call Centre Email:
Consumer_Canada@Conair.com
1-800-472-7607
Printed in China
08CC18054
Any trademarks or service marks of third parties referred to herein are the
trademarks or service marks of their respective owners.