Cuisinart Blender ICE 40 User Manual

INSTRUCTION AND  
RECIPE BOOKLET  
Flavor DuoFrozenYogurt-Ice Cream & Sorbet Maker  
ICE-40 Series  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
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INTRODUCTION  
FEATURES AND BENEFITS  
Congratulations on your purchase of the Cuisinart® Flavor Duo™ Frozen  
Yogurt–Ice Cream & Sorbet Maker. Now you can delight big groups of family  
and friends with decadently rich homemade ice creams, light fruit sorbets,  
creamy sherbets and deliciously healthy frozen yogurt. The dual-bowl design  
of this premium dessert maker lets you prepare up to 2 quarts of 1 or 2 of  
your favorite frozen desserts in as little as 20 minutes!  
1. Ingredient Spouts  
Pour recipe ingredients through the spout. Also use to add  
ingredients, like chips or nuts, without interrupting the freezing cycle.  
2. Easy-lock Lids  
Transparent, so you can watch the freezing process as it progresses.  
Lid is designed to easily lock to the base.  
With the touch of a button, this stunning brushed stainless steel dessert  
maker automatically starts the process. Ingredients are added to double-  
insulated freezer bowls through easy-pour spouts to create the smoothest,  
creamiest frozen desserts.  
3. Mixing Arms  
Mixes and aerates ingredients in freezer bowl to create frozen  
dessert or drink.  
4. Freezer Bowls  
Contain cooling liquid between a double insulated wall to create fast and  
even freezing. Double wall keeps the bowls cool and at an  
even temperature.  
1
5. Base  
Contains heavy-duty motor strong enough to handle ice cream, frozen  
yogurt, sherbet, sorbet, and frozen drinks.  
2
3
6. One or Two Bowl Button  
Gives you the option of making a double or single batch.  
7. On/Off Switch  
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  
4
DO NOT immerse the motor base in water. Wipe it with a moist cloth. Wash  
the lids, freezer bowls and mixing arms 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 bowls 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 bowls in the freezer at all times. You can take them out any time  
for immediate use.  
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6
7
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.  
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Wrap it in a plastic bag to prevent freezer burn. We recommend that you  
place the freezer bowls in the back of your freezer where it is coldest.  
8. Frozen desserts or drinks will be done in 20-30 minutes. The time  
will depend on the recipe, and the 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.  
Reminder: Your freezer should be set to 0°F to ensure proper freezing  
of all foods.  
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.  
MAKING FROZEN DESSERTS OR DRINKS  
1. Prepare recipe ingredients from pages that follow or from your own  
recipe. Cuisinart recipes begin on page 4. If you use your own recipe,  
be sure it yields 1 quart or less. For best results, prepare  
ingredients in a container that is easy to pour from.  
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.  
2. Remove the freezer bowl(s) from the freezer. (Remove plastic bag if  
you have wrapped freezer bowls.) Place freezer bowls on the center of  
the base.  
NOTE: Bowl will begin to defrost quickly once it has been removed from  
freezer. Use it immediately after removing from freezer.  
SAFETY FEATURE  
3. Place mixing arm(s) in freezer bowl(s). Arm does not fit tightly. It just  
The Cuisinart® Flavor Duo™ is equipped with a safety feature that automati-  
cally 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, put the ON/OFF switch in the OFF position. Let the  
unit cool off. After a few minutes, you may turn the unit on again and contin-  
ue making the dessert or drink.  
rests in the center of the bowl, with the circle side facing up.  
4. Place lid(s) on base. Easy-lock lid mechanism allows lid to rest on base  
in one position. Set lid(s) slightly off center and turn clockwise to lock in  
place.  
Turn Lid  
CLEANING AND STORAGE  
Cleaning  
START  
Clean the freezer bowls, mixing arms and lids in warm soapy water.  
DO NOT PUT FREEZER BOWLS IN THE DISHWASHER. DO NOT CLEAN  
WITH ABRASIVE CLEANSERS OR IMPLEMENTS.  
Wipe motor base clean with damp cloth.  
Dry all parts thoroughly.  
Storage  
LOCK  
DO NOT put freezer bowls in freezer if bowls are wet.  
DO NOT store lids, mixing arms, or base in freezer.  
You may store the freezer bowls in the freezer for convenient,  
immediate use. Before freezing, wrap the bowls in a plastic bag to prevent  
freezer burn.  
5. Choose the one or two bowl switch position.  
If you choose one bowl only, use the right side of the unit. Always select  
this prior to turning on the unit.  
Do not store frozen desserts or drinks in the freezer bowls 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.  
6. Press On/Off switch. Freezer bowls will begin to turn. If you chose to  
make only one batch, just the right bowl will begin to turn.  
7. Immediately pour ingredients through ingredient spout(s).  
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fill the freezer bowl higher than 1/4" from the top of the freezer bowl. The  
ingredients will increase in volume during the freezing process.  
RECIPE TIPS  
• When making more than one recipe at a time, be sure the freezer bowl is  
completely frozen before each use.  
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 quart.  
• Make sure mixing arm and lid are in place and that you have chosen the  
one or two bowl button position before turning on machine.  
Recipe Tips:  
• Well-chilled mixtures may require shorter mixing times.  
• Frozen desserts from the Cuisinart® Flavor Duo™ 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 air-  
tight container and store in the freezer until desired consistency is  
reached, usually two or more hours.  
BASIC ICE CREAMS  
VANILLA ICE CREAM  
Vanilla is still the number one ice cream flavor – this one is particularly  
easy and doesn’t require cooking. Try one of our variations, or let your  
imagination go.  
• 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.  
Preparation: 5 minutes, plus 20 – 25 minutes chilling time, optional 2 hours  
to ripen.  
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.  
Makes eight servings.  
• Prior to freezing, most recipes may be stored in the refrigerator for up  
to 3 days.  
3/4  
2/3  
1-1/2  
1
cup whole milk, well chilled  
cup granulated sugar  
cups heavy cream, well chilled  
teaspoon pure vanilla extract, to taste  
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, con-  
sistency 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).  
In a medium bowl, use a hand mixer or a whisk to combine the milk and  
granulated sugar until the sugar is dissolved, about 1 to 2 minutes on low  
speed. Stir in the heavy cream and vanilla to taste. Turn the machine ON,  
pour mixture into freezer bowl, and let mix until thickened, about 20 to 25  
minutes. The ice cream will have a soft creamy texture. If desired, transfer  
the ice cream to an airtight container and place in freezer until firm, about  
2 hours to “ripen”.  
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.  
Nutritional information per serving:  
Calories 233 (66% from fat) • carb. 19g • pro 2g • fat 17g  
• 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.  
sat. fat 13g • chol. 64mg • sod. 28mg • calc. 56mg • fiber 0g  
VARIATIONS:  
• 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.  
Mint Chip: Omit the vanilla and replace with 3/4 – 1 teaspoon pure  
peppermint extract (to taste). Chop 3 ounces of your favorite bittersweet  
or semi-sweet chocolate bar into tiny uneven pieces. Add the chopped  
chocolate during the last 5 minutes of mixing.  
Butter Pecan: Melt 1/2 stick unsalted butter in a 10-inch skillet. Add 1/2  
cup roughly chopped pecans and 3/4 teaspoon kosher salt. Cook over  
• The Cuisinart recipes listed below will yield up to 1 quart of dessert or  
drink. When pouring ingredients in through the ingredient spout, DO NOT  
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medium-low heat; stirring frequently until the pecans are lightly browned.  
Remove from the heat; strain (the butter will have a pecan flavor and may  
be reserved for another use). Allow the pecans to cool completely. Add the  
toasted buttered pecans during the last 5 minutes of mixing.  
VARIATIONS:  
Chocolate Almond: Add 1/3 teaspoon pure almond extract along with  
the vanilla. Add 1/4 – 1/3 cup chopped toasted almonds or chopped  
chocolate-coated almonds during the last 5 to 10 minutes of freezing.  
Cookies & Cream: Add 1/4 – 1/3 cup coarsely chopped cookies (chocolate  
chips, Oreos®, Mint Oreos®, chocolate covered graham crackers, etc.)  
during the last 5 minutes of mixing.  
Chocolate Cookie: Add 1/4 – 1/3 cup chopped cookies (chocolate chip  
or chocolate sandwich, chocolate mint, chocolate covered graham crack-  
ers, etc.) during the last 5 minutes of freezing. Transfer to a container and  
freeze for 2 hours before serving.  
Candy & Cream: Roughly chop enough of your favorite candy bar  
(Heath®, Reese’s Peanut Butter Cups®, KitKat®, etc.) to make 1/4 - 1/3 cup  
of chopped candy or measure 1/3 cup of your favorite M&M® candies;  
refrigerate until ready to use. Add the chopped candy during the last  
5 minutes of mixing.  
Chocolate Fudge Brownie: Add 1/4 – 1/3 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 crème (Fluff). Freeze at least 2 hours  
before serving.  
CHOCOLATE ICE CREAM  
Choose your favorite brand of dark chocolate to make this yummy.  
Preparation: about 1 hour (active time about 5 - 10 minutes), plus 20 - 25  
minutes chilling time, optional 2 hours to “ripen”.  
FRESH STRAWBERRY ICE CREAM  
Makes eight 1/2-cup servings.  
Fresh strawberry ice cream is particularly good when made with farm  
fresh summer berries.  
3/4  
1/3  
4-6  
cup whole milk  
cup granulated sugar  
ounces bittersweet or semi-sweet chocolate, broken into  
1/2-inch pieces  
Preparation: 5 – 10 minutes, plus 2 hours for the strawberries to  
macerate, 20 – 25 minutes chilling time. Optional 2 hours to “ripen”.  
Makes eight servings.  
1-1/2  
1
cups heavy cream, well chilled  
teaspoon pure vanilla extract  
4
1
ounces fresh ripe strawberries, stemmed and sliced  
tablespoon freshly squeezed lemon juice  
cup sugar, divided  
cup whole milk  
cups heavy cream  
2/3  
3/4  
1-1/2  
3/4  
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  
processor fitted with the metal blade, pulse to process the sugar with  
the chocolate until the chocolate is very finely chopped. Add the hot milk;  
process until well blended and smooth. Transfer to a medium bowl and  
let the chocolate mixture cool completely. Stir in the heavy cream and  
vanilla to taste. Chill for 30 minutes or longer.  
teaspoon pure vanilla extract  
In a small bowl, combine the strawberries with the lemon juice and 3  
tablespoons of the sugar, stir gently, and allow the strawberries to  
macerate in the juices for 2 hours.  
Turn the machine ON, pour mixture into freezer bowl and let mix until  
thickened, about 20 to 25 minutes. The ice cream will have a soft creamy  
texture. If desired, transfer the ice cream to an airtight container and  
place in freezer until firm, about 2 hours to “ripen”.  
In a medium bowl, use a hand mixer or a whisk to combine the milk and  
granulated sugar until the sugar is dissolved, about 1 to 2 minutes on  
low speed. Stir in the heavy cream, any accumulated juices from the  
strawberries and vanilla. Turn the machine ON, pour mixture into freezer  
bowl, and let mix until thickened, about 20 to 25 minutes. Add the sliced  
strawberries during the last 5 minutes of freezing. The ice cream will have  
a soft creamy texture. If desired, transfer the ice cream to an airtight  
container and place in freezer until firm, about 2 hours to “ripen”.  
Nutritional information per serving:  
Calories 309 (69% from fat) • carb. 23g • pro. 3g • fat 25g  
sat. fat 15g • chol. 64mg • sod. 29mg • calc. 63mg • fiber 1g  
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Note: This ice cream will have a “natural” appearance of very pale pink.  
If a deeper pink is desired, sparingly add red food coloring by drops until  
desired color is achieved.  
PUMPKIN SPICE ICE CREAM  
A delicious change from the traditional holiday pumpkin pie. Serve in  
goblets with a dash of cognac, some caramel sauce and toasted pine  
nuts for a special treat.  
Nutritional information per serving:  
Calories 238 (64% from fat) • carb. 20 g • pro. 2g • fat 17g  
sat. fat 11g • chol. 64mg • sod.28mg • calc. 58mg • fiber 0g  
Preparation: 25 – 30 minutes, plus time to chill the custard; 20 – 25  
minutes chilling. Optional 2 hours to “ripen” in freezer.  
Makes eight servings.  
HOLIDAY RECIPES  
1
1
1/2  
1/2  
2
cup whole milk  
cup heavy cream  
vanilla bean  
cup light brown sugar, packed  
large eggs  
EGGNOG ICE CREAM  
Freshly grated nutmeg gives this festive holiday treat extra special flavor.  
Preparation: 5 – 10 minutes, 20 – 25 minutes chilling time. Optional 2  
hours to “ripen” in freezer.  
1
large egg yolk  
2/3  
1/2  
1/4  
1/4  
cup pumpkin purée (may use canned solid pack pumpkin)  
teaspoon ground cinnamon  
teaspoon ground ginger  
teaspoon ground allspice  
Makes about eight servings.  
®
1/3  
1/2  
3/4  
1-1/2  
3/4  
3/4  
1
cup pasteurized egg product, such as EggBeaters  
cup sugar  
cup whole milk  
cups heavy cream  
teaspoon rum extract  
teaspoon brandy extract  
teaspoon pure vanilla extract  
teaspoon freshly grated nutmeg  
Pinch freshly grated nutmeg  
In a 2-3/4 quart saucepan, combine the whole milk and the cream over  
low heat. Split the vanilla bean with a sharp knife and scrape the seeds  
out using the blunt edge of the knife. Stir the seeds and bean pod into  
the milk mixture. Raise the heat until the mixture just begins to bubble  
around the edges, lower the heat and allow the vanilla to “steep” in the  
cream for about 15 to 20 minutes. Remove the vanilla bean and discard  
or rinse and reserve for another use.  
1/8  
Combine the pasteurized egg product and sugar in a medium bowl and  
beat on medium speed with a hand mixer until thickened and pale yellow  
in appearance, about 1-1/2 to 2 minutes. Use low speed to stir in the  
whole milk, heavy cream, rum extract, brandy extract, and vanilla extract.  
Stir in the nutmeg to taste.  
While the milk mixture steeps, combine the brown sugar with the eggs  
and yolks in a medium bowl. Use a hand mixer on medium speed to beat  
until thickened, smooth, and pale tan in color, 1 to 2 minutes. With the  
mixer on low speed, add 1 cup of the hot milk mixture in a slow, steady  
stream, and mix until combined, about 30 seconds. Stir the egg mixture  
into the warm milk mixture, stirring continuously. Cook over low heat  
until slightly thickened and the mixture coats the back of a wooden  
spoon, 3 to 5 minutes. Remove from heat and press through a fine mesh  
strainer. Stir in the pumpkin purée and spices. Cool completely. *  
Turn the machine ON, pour mixture into freezer bowl and let mix until  
thickened, about 20 to 25 minutes. The ice cream will have a soft creamy  
texture. If desired, transfer the ice cream to an airtight container and  
place in freezer until firm, about 2 hours to “ripen”.  
Nutritional information per serving:  
Calories 223 (69% from fat) • carb. 15g • pro. 3g • fat 18g  
sat. fat 11g • chol. 70mg • sod. 41mg • calc. 60mg • fiber 0g  
When completely chilled, turn machine ON. Pour the custard into the  
freezer bowl, and let mix until mixture thickens, 20 to 25 minutes. The  
ice cream will have a soft creamy texture. If desired, transfer the ice  
cream to an airtight container and place in freezer until firm, about 2  
hours to “ripen”.  
*Transfer to a bowl and cover with plastic wrap directly on the custard to  
prevent a skin from forming. Refrigerate until chilled completely, or chill  
over an ice bath for 1 hour. The custard can be made up to 2 days  
ahead; keep refrigerated.  
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Nutritional information per serving:  
Calories 207 (60% from fat) • carb. 18g • pro 4g • fat. 14g  
sat. fat 8g • chol. 125mg • sod. 48mg • calc. 84mg • fiber 1g  
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 to 5 minutes. Cool completely. This 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.  
PEPPERMINT STICK ICE CREAM  
Serve peppermint stick ice cream alone, or top with your favorite hot  
fudge or chocolate sauce.  
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 20 to 25 minutes. The sorbet will have a “soft  
serve” texture. If desired, transfer the sorbet to an airtight container and  
place in freezer until firm, about 2 hours to “ripen”.  
Preparation: 5 – 10 minutes, 20 – 25 minutes chilling time. Optional 2  
hours to “ripen” in freezer.  
Makes eight servings.  
*When zesting a lemon or lime, use a vegetable peeler to remove the  
colored part of the citrus rind.  
3/4  
2/3  
cup whole milk, well chilled  
cup granulated sugar  
1-1/2  
3/8  
3/4  
cups heavy cream, well chilled  
teaspoon pure vanilla extract  
teaspoon peppermint extract  
cup crushed hard peppermint candies  
Nutritional information per serving:  
Calories 178 (0% from fat) • carb. 47g • pro. 0g • fat 0g  
sat. fat 0g • chol. 0mg • sod. 2mg • calc. 4mg • fiber 0g  
1/2  
VARIATIONS:  
In a medium bowl, use a hand mixer or a whisk to combine the milk and  
granulated sugar until the sugar is dissolved, about 1 to 2 minutes on  
low speed. Stir in the heavy cream, vanilla and peppermint extract.  
Turn the machine ON; pour mixture into freezer bowl, and let mix until  
thickened, about 20 to 25 minutes. Add the crushed peppermint candies  
during the last 5 minutes of mixing. The ice cream will have a soft  
creamy texture. If desired, transfer the ice cream to an airtight container  
and place in freezer until firm, about 2 hours to “ripen”.  
Fresh Lime Sorbet: Substitute 1-1/4 cups freshly squeezed lime juice for  
the lemon juice and 2 teaspoons finely chopped lime zest for the lemon  
zest.  
Fresh Lemon-Lime Sorbet: Use half lemon juice and half lime juice and  
1 teaspoon each of finely chopped lemon and lime zest.  
Fresh Pink Grapefruit Sorbet: Substitute 1-1/4 cups freshly squeezed  
pink grapefruit juice for the lemon juice, and 1 tablespoon finely chopped  
grapefruit zest for the lemon zest. Add 3 tablespoons Orgeat Syrup to  
the mixture (Orgeat Syrup is used for cocktails such as a MaiTai or  
Scorpion, and can be found with the drink mixers in most grocery  
stores).  
Nutritional information per serving:  
Calories 274 (56% from fat) • carb. 29g • pro. 2g • fat 17g  
sat. fat 11g • chol. 64mg • sod. 32mg • calc. 58mg • fib 0g  
SORBETS & SHERBETS  
FRESH MANGO SORBET  
A nice light ending to any meal.  
FRESH LEMON SORBET  
Preparation: 10 – 15 minutes; 20 – 25 minutes chilling time. Optional 2  
hours to “ripen” in freezer.  
Bits of fresh citrus zest add a burst of flavor to this refreshing sorbet.  
Preparation: 10 minutes + cooling time; 20 – 25 minutes chilling time.  
Optional 2 hours to “ripen” in freezer.  
Makes eight servings.  
Makes eight servings.  
28  
1/3  
2
ounces mango cubes  
cup sugar  
tablespoons corn syrup  
tablespoons fresh lemon or lime juice  
1-3/4  
1-3/4  
1-1/4  
2
cups sugar  
cups water  
cups freshly squeezed lemon juice  
teaspoons finely chopped lemon zest*  
3
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Combine the mango cubes, sugar, corn syrup and lemon juice in a  
blender or food processor that has been fitted with the metal blade.  
Pulse to chop, then process until thick and smooth, scraping jar or work  
bowl as necessary with a spatula. The mango purée may be made up to  
one day ahead; cover and refrigerate until ready to use.  
LIME SHERBET  
Cool and refreshing, sherbets have long been favorite dessert treats.  
Preparation: 5 minutes, plus 20 – 25 minutes chilling time, optional 2  
hours to ripen.  
Makes eight servings.  
Turn the machine ON. Pour the mango purée into the freezer bowl and  
mix until the mixture thickens, about 20 to 25 minutes. The sorbet will  
have a “soft serve” texture. If desired, transfer the mango sorbet to an  
airtight container and place in freezer until firm, about 2 hours to “ripen”.  
2-1/4  
cups whole milk  
cup frozen limeade concentrate, thawed  
tablespoons sugar  
1
2
Nutritional information per serving:  
Calories 112 (2% from fat) • carb. 30g • pro. 1g • fat 0g  
sat. fat 0g • chol. 0mg • sod. 8mg • calc. 10mg • fiber 2g  
1
1 - 2  
teaspoon grated lime zest  
drops green food coloring, optional  
Combine the milk, limeade concentrate, sugar, and lime zest in a blender  
or food processor fitted with the metal blade. Add green food coloring if  
desired.  
FRESH STRAWBERRY SORBET  
Serve fresh strawberry sorbet in a chocolate candy cup.  
Turn the machine ON. Pour the mixture into freezer bowl and let mix  
until mixture thickens, about 25 to 30 minutes. If desired, transfer  
sherbet to an airtight container and place in freezer until firm, about  
2 hours.  
Preparation: 1-1/2 hours (active, about 15 – 20 minutes); 20 – 25 minutes  
chilling time. Optional 2 hours to “ripen” in freezer.  
Makes about eight servings.  
Nutritional information per serving:  
Calories 101 (22% from fat) • carb. 18g • pro. 3g • fat 2g  
sat. fat 2g • chol. 12mg • sod. 40mg • calc. 98mg • fiber 0g  
2/3  
2/3  
3
cup sugar  
cup water  
tablespoons corn syrup  
12  
3
ounces fresh strawberries, stems removed, quartered  
tablespoons fresh lemon or lime juice  
VARIATIONS:  
Orange Sherbet: Combine 2-1/4 cups whole milk with 1 cup orange  
juice concentrate (thawed), and 1-1/2 tablespoons sugar in a blender or  
food processor until smooth. Freeze as directed.  
Bring the sugar and water to a boil in a medium saucepan. Reduce the  
heat and simmer without stirring until the sugar is completely dissolved.  
Transfer to a bowl and let cool completely.  
Pineapple Sherbet: Combine 2/3 cup fat-free vanilla yogurt, 1-1/3 cups  
whole milk, 1-1/2 cups pineapple juice concentrate (thawed), and 2  
tablespoons sugar in a blender or food processor until smooth. Freeze  
as directed.  
Combine the strawberries and lemon juice in a food processor fitted  
with the metal blade. Pulse to chop the strawberries, about 15 to 20  
times, then process until the strawberries are completely puréed,  
1 to 2 minutes. Combine strawberry purée with the cooled sugar syrup  
and corn syrup. Chill for 1 hour or longer.  
Nutritional information per serving (Pineapple Sherbet):  
Calories 126 (14% from fat) • carb. 24g • pro. 3g • fat 2g  
sat. fat 1g • chol. 8mg • sod. 41mg • calc. 116mg • fiber 0g  
Turn the machine ON. Pour the strawberry purée mixture into the freezer  
bowl and mix until the mixture thickens, about 20 to 25 minutes. The  
sorbet will have a “soft serve” texture. If desired, transfer the strawberry  
sorbet to an airtight container and place in freezer until firm, about 2  
hours to “ripen”.  
Nutritional information per serving:  
Calories 104 (2% from fat) • carb. 30g • pro. 0g • fat 0g  
sat. fat 0g • chol. 0mg • sod. 12mg • calc. 8mg • fiber 1g  
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mixture into the freezer bowl and let mix until thickened, about 25 to 30  
minutes. If desired, transfer the frozen yogurt to an airtight container and  
place in freezer until firm, about 2 hours to “ripen”.  
FROZEN YOGURTS  
CHOCOLATE FROZEN YOGURT  
A lower fat treat with rich, satisfying chocolate flavor.  
Nutritional information per serving:  
Calories 102 (11% from fat) • carb. 20g • pro. 3g • fat 1g  
sat. fat 1g • chol. 5mg • sod. 45mg • calc. 124mg • fiber 1g  
Preparation: about 5 – 10 minutes; 20 – 25 minutes chilling time.  
Optional 2 hours to “ripen” in freezer.  
PEACH FROZEN YOGURT  
The creamy consistency of our peach frozen yogurt makes it hard to  
believe that it is so low in fat.  
Makes eight servings.  
1
6
1/4  
2
cup whole milk  
ounces bittersweet or semisweet chocolate, chopped  
cup sugar  
Preparation: 5 – 10 minutes; 20 – 25 minutes chilling time. Optional 2  
hours to “ripen” in freezer.  
cups lowfat vanilla yogurt  
Makes eight servings.  
Combine the milk and chocolate in a saucepan and place over low heat;  
stir until the chocolate is completely melted and sugar is dissolved.  
Transfer to a bowl and refrigerate until completely cool. Add the yogurt,  
stir until smooth. Pour into the freezer bowl, turn the machine ON and  
let mix until thickened, about 20 to 25 minutes. If desired, transfer the  
frozen yogurt to an airtight container and place in freezer until firm,  
about 2 hours to “ripen”.  
1
2
1/3  
can (15 ounces) peaches packed in juice  
cups lowfat vanilla yogurt  
cup sugar  
Drain peaches, reserving 1/4 cup of the juice. In a blender or food  
processor fitted with the metal blade, pulse to chop the peaches. Add  
the vanilla yogurt, sugar, and reserved peach juice. Process until smooth  
and the sugar is dissolved, about 1 minute. Pour the peach/yogurt  
mixture into the freezer bowl, turn the machine ON, and let mix until  
thickened, about 20 to 25 minutes. If desired, transfer the frozen yogurt  
to an airtight container and place in freezer until firm, about 2 hours to  
“ripen”.  
Nutritional information per serving:  
Calories 194 (43% from fat) • carb. 25g • pro. 5g • fat 10g  
sat. fat 6g • chol. 7mg • sod. 53mg • calc. 146mg • fiber 1g  
VERY BERRY FROZEN YOGURT  
Use fresh berries in season, but frozen berries make this a year ‘round  
treat.  
Nutritional information per serving:  
Calories 101 (7% from fat) • carb. 21g • pro. 3g • fat 1g  
sat. fat 0g • chol. 3mg • sod. 39mg • calc. 100mg • fiber 0g  
Preparation: about 15 – 20 minutes; 20 – 25 minutes chilling time.  
Optional 2 hours to “ripen” in freezer.  
PREMIUM ICE CREAMS &  
GOURMET FLAVORS  
Makes about eight servings.  
2
cups lowfat vanilla yogurt  
cup whole milk  
cup sugar  
12-ounce bag frozen mixed berries, puréed and strained to  
remove seeds  
1/2  
1/4  
1
VANILLA BEAN  
Rich and creamy, vanilla bean ice cream is a traditional French custard  
style ice cream.  
Preparation: about 40 - 45 minutes active time (must allow time to cool  
completely); 20 – 25 minutes chilling time. Optional 2 hours to “ripen” in  
freezer.  
Combine the yogurt, milk, and sugar in a medium mixing bowl; using a  
hand mixer on medium speed, mix until sugar is dissolved, about 1-1/2  
to 2 minutes. With the mixer on low speed, add the berry purée and mix  
until combined, about 30 to 40 seconds. Turn the machine ON. Pour the  
Makes eight servings.  
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1-1/4  
1-1/4  
1
2
cups whole milk  
accumulated juices into the chilled cream base. Chill the custard as  
directed, adding the reserved sliced strawberries during the last 5  
minutes of chilling.  
cups heavy cream  
vanilla bean (about 6 inches in length)  
large eggs  
2
1/2  
2
large egg yolks  
cup sugar  
teaspoons vanilla extract  
DECADENT CHOCOLATE ICE CREAM  
A chocoholic’s delight, decadent chocolate ice cream is like eating a  
frozen truffle.  
Combine the milk and cream in a 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.  
Preparation: about 30 minutes + cooling time, 25 – 30 minutes. Optional  
2 hours to “ripen” in freezer.  
Makes eight servings.  
1-1/4  
cups whole milk  
1-1/4  
1
2/3  
2/3  
2
1
1
6
cups heavy cream  
vanilla bean  
cup sugar  
cup Dutch process cocoa  
large eggs  
large egg yolk  
Combine the 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 color, about 1-1/2 to 2 minutes.  
Remove the vanilla bean pod from the milk/cream mixture. 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 mixture is  
thick enough to coat the back of a spoon. Stir in vanilla extract. Transfer  
to a bowl, cover with a sheet of plastic wrap placed directly on the  
custard, and chill completely.  
teaspoon vanilla  
ounces bittersweet chocolate, chopped  
In a medium 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. After 30 minutes,  
remove the vanilla bean pod and discard or rinse and reserve for  
another use.  
Turn the machine ON, pour the chilled custard into the freezer bowl, and  
let mix until thickened, about 25 to 30 minutes. If desired, transfer the  
frozen yogurt to an airtight container and place in freezer until firm, about  
2 hours to “ripen”.  
Nutritional information per serving:  
Combine the sugar, cocoa, eggs, and egg yolk in a medium bowl; use a  
hand mixer on medium speed to beat the sugar, cocoa, and eggs until  
thickened like mayonnaise. Measure out 1 cup of the hot milk/cream  
mixture. With the mixer on low speed, add the hot milk/cream in a slow,  
steady stream and mix until completely incorporated. Stir the chopped  
chocolate into the saucepan with the hot milk/cream, then stir the egg  
mixture into the hot milk/cream. Cook over low heat, stirring constantly,  
until the mixture thickens and begins to resemble a chocolate pudding.  
Transfer the chocolate mixture to a bowl. Cover with plastic wrap placed  
directly on the surface of the chocolate mixture, and refrigerate until  
completely cooled.  
Calories 234 (67% from fat) • carb. 15g • pro. 4g • fat 18g  
sat. fat 10g • chol. 163mg • sod. 50mg • calc. 81mg • fiber 0g  
VARIATIONS:  
Use any of the variations listed for basic vanilla ice cream or basic  
chocolate ice cream, p. 4.  
Fresh Peaches & Cream: Combine 2/3 cup chopped ripe peaches with  
3 tablespoons sugar and 1 tablespoon 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.  
Pour the chilled custard into the freezer bowl, turn the machine ON and  
let mix until thickened, about 25 to 30 minutes. If desired, transfer the  
frozen yogurt to an airtight container and place in freezer until firm,  
about 2 hours to “ripen.”  
Fresh Strawberries & Cream: Combine 2/3 cup thinly sliced, hulled  
fresh strawberries with 2 tablespoons sugar and 1 tablespoon freshly  
squeezed lemon juice and let macerate for 2 hours. Drain and stir the  
10  
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®
Nutritional information per serving:  
Calories 359 (60% from fat) • carb. 33g • pro. 7g • fat 26g  
sat. fat 15g • chol. 136mg • sod. 51mg • calc. 99mg • fiber 3g  
Creamy peanut butter ice cream with chunks of Reese’s Peanut Butter  
Cups.  
Preparation: about 5 – 10 minutes; 20 - 25 minutes chilling time. Optional  
2 hours to “ripen” in freezer.  
WHITE CHOCOLATE ICE CREAM  
Makes eight servings.  
Delicious with raspberry sauce.  
2/3  
1/2  
2/3  
1-1/3  
1
cup creamy peanut butter  
cup granulated sugar  
cup whole milk  
cups heavy cream  
teaspoon vanilla extract  
Preparation: about 5 – 10 minutes; 20 – 25 minutes chilling time.  
Optional 2 hours to “ripen” in freezer.  
Makes eight servings.  
®
3/4  
1/3  
cup roughly chopped Reese’s Peanut Butter Cups  
cup chopped toasted peanuts  
1
1
cup whole milk  
cup heavy cream  
1/2  
1
1
6
1
cup sugar  
large egg  
large egg yolk  
ounces white chocolate, chopped  
tablespoon white crême de cacao  
teaspoon vanilla extract  
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 machine ON, pour into freezer bowl and let mix until  
thickened, about 20 to 25 minutes. Add the chopped candy and peanuts  
during the last 5 minutes of mixing.  
1
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, egg,  
and egg yolk 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.  
The ice cream will have a soft, creamy texture. Transfer the ice cream to  
an airtight container and place in freezer for 2 hours or longer to “ripen”.  
Nutritional information per serving:  
Calories 431 (67% from fat) • carb. 25g • pro. 10g • fat 33g  
sat. fat 15g • chol. 59mg • sod. 164mg • calc. 73mg • fiber 1g  
COFFEE ICE CREAM  
For a richer coffee flavor, use instant espresso.  
Turn the machine ON, pour the chilled custard into the freezer bowl and  
let mix until thickened, about 25 to 30 minutes. If desired, transfer the  
frozen yogurt to an airtight container and place in freezer until firm, about  
2 hours to “ripen”.  
Preparation: 5 minutes, plus 20 – 25 minutes chilling time. Optional 2  
hours to “ripen” in freezer.  
Makes eight servings.  
3/4  
2/3  
4 - 6  
1-1/2  
1
cup whole milk, well chilled  
cup granulated sugar  
teaspoons instant espresso or coffee, to taste  
cups heavy cream, well chilled  
teaspoon pure vanilla extract  
Nutritional information per serving:  
Calories 315 (59% from fat) • carb. 28g • pro. 4g • fat 21g  
sat. fat 12g • chol. 106mg • sod. 57mg • calc. 121mg • fiber 0g  
In a medium bowl, use a hand mixer or a whisk to combine the milk,  
granulated sugar, and espresso powder until the sugar and espresso are  
dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cream  
and vanilla. Turn the machine ON; pour mixture into freezer bowl, and  
let mix until thickened, about 25 to 30 minutes. The ice cream will have  
PEANUT BUTTER CUP ICE CREAM  
11  
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a soft, creamy texture. If desired, transfer the ice cream to an airtight  
container and place in freezer until firm, about 2 hours to “ripen”.  
FROZEN DRINKS  
Nutritional information per serving:  
Calories 235 (65% from fat) • carb. 19g • pro. 2g • fat 17g  
sat. fat 11g • chol. 64mg • sod. 27mg • calc. 58mg • fiber 0g  
SLUSHIES  
Prepare slushies in just minutes with juices or your favorite flavor  
of soda.  
VARIATION:  
Preparation: 5 minutes or less; 15 – 20 minutes plus 15 - 20 minutes  
chilling time.  
Mocha Chip Ice Cream: Use 1 tablespoon each instant espresso pow-  
der and Dutch process cocoa instead of just espresso powder. Chop 3  
ounces of your favorite bittersweet or semi-sweet chocolate bar into tiny  
uneven pieces. Add the chopped chocolate during the last 5 minutes of  
mixing.  
makes 4 servings.  
3-1/4  
cups cola or other soda, lemonade, cranberry juice, white  
grape juice, Kool-Aid , chilled *  
®
PISTACHIO ICE CREAM  
Chopped pistachios and a touch of almond extract add rich flavor to this  
delicious ice cream.  
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.  
Preparation: 5 minutes, plus 20 – 25 minutes chilling time, optional 2  
hours to ripen.  
* Do not use sugar-free products to make slushies.  
Makes eight servings.  
Nutritional information per serving:  
Calories 103 (0% from fat) • carb. 27g • pro 0g • fat 0g  
sat. fat 0g • chol. 0mg • sod. 5mg  
3/4  
cup whole milk, well chilled  
cup granulated sugar  
2/3  
1-1/2  
1/2  
1/4  
cups heavy cream, well chilled  
teaspoon pure vanilla extract  
teaspoon pure almond extract  
cup shelled pistachios, roughly chopped (may use plain or  
lightly salted)  
For best results, add alcohol during the last few minutes of mixing. Drinks  
may be made ahead, transferred to a resealable container and frozen until  
ready to serve.  
2/3  
All frozen drinks may be made without alcohol to turn them into “family”  
treats.  
In a medium bowl, use a hand mixer or a whisk to combine the milk and  
granulated sugar until the sugar is dissolved, about 1 to 2 minutes on  
low speed. Stir in the heavy cream, vanilla, and almond extract. Turn the  
machine ON; pour mixture into freezer bowl, and let mix until thickened,  
about 25 to 30 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 and place in freezer until  
firm, about 2 hours to “ripen”.  
CHERRY BOUNCE  
Cherry bounce has been a favorite since colonial times. Try serving as a  
frosty ending to a summer meal.  
Preparation: 10 minutes or less, plus about 20 minutes chilling time.  
Makes six servings.  
1/2  
1/2  
cup sugar  
cup water  
Nutritional information per serving:  
Calories 297 (67% from fat) • carb. 21g • pro. 3g • fat 23g  
sat. fat 12g • chol. 64mg • sod. 111mg • calc. 62mg • fiber 1g  
inch piece cinnamon stick  
ounces fresh or frozen, thawed pitted sweet cherries  
ounces chilled brandy  
18  
6
Combine the sugar and water in a 1-1/2 quart saucepan and bring to a boil  
over medium heat. Cook without stirring until the sugar is completely dis-  
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solved, about 2 to 3 minutes. Remove from heat and add cinnamon stick;  
allow cinnamon stick to remain in hot syrup for 5 minutes (longer if you pre-  
fer a more pronounced cinnamon flavor); remove cinnamon stick and dis-  
card. Cool syrup completely.  
Nutritional information per serving:  
Calories 154 (0% from fat) • carb. 25g • pro. 0g • fat 0g  
sat. fat 0g • chol. 0mg • sod. 2mg • calc. 10mg • fiber 0g  
Place cherries in a food processor fitted with the metal blade. Pulse to chop,  
then process until completely puréed, 2 to 3 minutes. Add cooled syrup.  
Refrigerate mixture if not chilling immediately.  
RASPBERR-RITAS  
Raspberries and lime are paired in a new spin on a tried and true favorite.  
Preparation: 10 minutes or less, plus about 20 minutes chilling time.  
Makes six servings.  
Nutritional information per serving:  
Calories 202 (1% from fat) • carb. 30g • pro. 1g • fat 0g  
sat. fat 0g • chol. 0mg • sod. 1mg • calc. 13mg • fiber 2g  
12  
ounces chilled fresh or frozen, partially thawed raspberries  
cup liquid margarita mix  
1
1-1/2  
4
ounces chilled triple sec  
ounces chilled tequila  
Thin lime slices for garnish  
FROZEN TOLSTOY  
Based on a “martini” type cocktail, this refreshing drink combines citrus and  
mint. Omit the vodka for a refreshing sorbet.  
Combine raspberries and liquid margarita mix in a blender or food processor  
fitted with the metal blade. Process until smooth. Turn machine ON. Pour the  
juice mixture into the freezer bowl and mix until thickened, about 20 minutes.  
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.  
Preparation: 10 minutes or less, plus about 20 minutes chilling time.  
Makes six servings.  
1/2  
1/2  
cup sugar  
cup water  
Zest of 1 lemon  
Zest of 1 lime  
1-3/4  
1/4  
1/4  
cups chilled white or golden grapefruit juice  
cup fresh lemon juice  
cup fresh lime juice  
mint leaves, finely chopped  
cup chilled vodka  
2/3  
Thin lime or lime slices and fresh mint leaves for garnish  
Combine the sugar and water in a 1-1/2 quart saucepan and bring to a boil  
over medium heat. Cook without stirring until the sugar is completely dis-  
solved, about 2 to 3 minutes. Remove from heat and add the lemon and lime  
zests; allow zest to remain in hot syrup for 5 minutes (longer if you prefer a  
more pronounced citrus flavor); strain and discard zest. Cool syrup com-  
pletely.  
Combine the cooled syrup with the juices and mint leaves. Turn machine  
ON. Pour the juice mixture into the freezer bowl and mix until thickened,  
about 20 minutes. Add chilled vodka 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 lemon or lime and a fresh mint leaf.  
13  
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accessories and replacement parts. These warranties expressly exclude any  
defects or damages caused by accessories, replacement parts or repair ser-  
vice other than those that have been authorized by Cuisinart.  
WARRANTY  
LIMITED THREE-YEAR WARRANTY  
This warranty supersedes all previous warranties on the Cuisinart® Flavor  
DuoAutomatic Frozen Yogurt–Ice Cream & Sorbet Maker.  
These warranties do not cover any damage caused by accident, misuse,  
shipment or other than ordinary household use.  
This warranty is available to consumers only. You are a consumer if you  
own a Cuisinart® Flavor DuoAutomatic Frozen Yogurt–Ice Cream & Sorbet  
Maker that was purchased at retail for personal, family or household use.  
Except as otherwise required under applicable state law, this warranty is not  
available to retailers or other commercial purchasers or owners.  
These warranties exclude all incidental or consequential damages.  
Some states do not allow the exclusion of or limitation of incidental or  
consequential damages, so the foregoing limitation may not apply to you.  
CALIFORNIA RESIDENTS ONLY  
We warrant that your Cuisinart® Flavor DuoAutomatic Frozen Yogurt–Ice  
Cream & Sorbet Maker will be free of defects in material or workmanship  
under normal home use for three years from the date of original purchase.  
California law provides that for In-Warranty Service, California residents have  
the option of returning a nonconforming product (A) to the store where it was  
purchased or (B) to another retail store which sells Cuisinart® products of the  
same type. The retail store shall then, at its choice, either repair the product,  
refer the consumer to an independent repair facility, replace the product, or  
refund the purchase price less the amount directly attributable to the con-  
sumer’s prior usage of the product. If either of the above two options does  
not result in the appropriate relief to the consumer, the consumer may then  
take the product to an independent repair facility if service or repair can be  
economically accomplished. Cuisinart and not the consumer will be respon-  
sible for the reasonable cost of such service, repair, replacement, or refund  
for nonconforming products under warranty.  
We suggest that you complete and return the enclosed warranty  
registration card promptly to facilitate verification of the date of original  
purchase. However, return of the warranty registration is not a condition of  
these warranties.  
If your Automatic Frozen Yogurt–Ice Cream & Sorbet Maker should prove  
to be defective within the warranty period, we will repair it (or if we think nec-  
essary, replace it) without charge to you. To obtain warranty service, please  
call our Consumer Service Center toll-free at 1-800-726-0190 or write to:  
California residents may also, at their preference, return nonconforming  
products directly to Cuisinart for repair or, if necessary, replacement by call-  
ing our Consumer Service Center toll-free at 800-726-0190. Cuisinart will  
be responsible for the cost of the repair, replacement, and shipping and han-  
dling for such nonconforming products under warranty.  
Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
To facilitate the speed and accuracy of your return, please also enclose  
$10.00 for shipping and handling of the product (California residents need  
only supply proof of purchase and should call 1-800-726-0190 for shipping  
instructions). Please also be sure to include a return address, description of  
the product defect, product serial number, and any other information perti-  
nent to the product’s return. Please pay by check or money order.  
BEFORE RETURNING YOUR  
CUISINART® PRODUCT  
Important: If the nonconforming product is to be serviced by someone other  
than Cuisinart’s Authorized Service Center, please remind the servicer to  
call our Consumer Service Center 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.  
Your Cuisinart® Automatic Frozen Yogurt–Ice Cream & Sorbet Maker has  
been manufactured to strict specifications and has been designed for use  
with the Cuisinart® Automatic Frozen Yogurt–Ice Cream & Sorbet Maker  
14  
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Ice Cream  
Makers  
Cookware  
Toaster Ovens  
Blenders  
Coffeemakers  
Food  
Processors  
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  
TM  
cookware, and Savor the Good Life .  
©2002 Cuisinart  
Cuisinart® is a registered  
trademark of Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
01CU13499  
IB-4087A  
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