INSTRUCTION AND
RECIPE BOOKLET
Automatic Frozen Yogurt-Ice Cream & Sorbet Maker
ICE-20A
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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FEATURES AND BENEFITS
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.
1. Ingredient Spout
Pour recipe ingredients through the spout. Also use to add ingre-
dients, like chips or nuts, without interrupting the freezing cycle.
2. Easy-lock Lid
Transparent to let you watch the
freezing process as it progresses. 1
Lid is designed to easily lock to
the base.
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.
3. Mixing Arm
Mixes and aerates ingredients
Reminder: Your freezer should be set to 0°F to ensure proper freezing
of all foods.
in freezer bowl to create frozen
dessert or drink.
2
4. Freezer Bowl
MAKING FROZEN DESSERTS OR DRINKS
Contains cooling liquid between
3
a double insulated wall to create
fast and even freezing. Double
wall keeps the bowl cool and
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 1-1Џ2 quarts or less. For best results, prepare
ingredients in a container that is easy to pour from.
4
at an even temperature.
2. Remove the freezer bowl from the freezer. (Remove plastic bag if
you have wrapped freezer bowl.) Place freezer bowl 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.
5. Base
Contains heavy-duty motor
strong enough to handle ice
cream, frozen yogurt, sherbet,
5
sorbet, and frozen drinks.
3. Place mixing arm in freezer bowl. Arm does not fit tightly. It just rests
6. On/Off Switch
8
in the center of the bowl, with the circle side facing up.
6
7. Rubber Feet
4. Place lid on base. Easy-lock lid mechanism allows lid to rest on base in
multiple positions. The raised circle on the lid should line up with the
raised area on the base (see diagram).
NOTE: Please be sure mixing paddle is aligned with indents on the lid by
the ingredient spout.
Non-slip feet keep base
stationary during use.
7
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.
5. Press 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 20-30 minutes. The time
will depend on the recipe and volume of the dessert or drink you are
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2
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.
Recipe Tips:
• Frozen desserts from the Cuisinart® Automatic Frozen Yogurt–Ice Cream &
Sorbet Maker use pure, fresh ingredients. Because of this, the desserts
and drinks do not have the same characteristics as commercially prepared
frozen desserts and drinks. Most store-bought versions use gums and
preservatives to make them firmer. If you desire a firmer consistency,
transfer the dessert or drink to an airtight container and store in the
freezer until desired consistency is reached, usually two or more
hours.
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.
• 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 precooked ingredients
completely.
SAFETY FEATURE
The Cuisinart® Automatic 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 ingredi-
ents (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 continue making the dessert
or drink.
• 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, 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).
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.
• 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.
• 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.
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.
• 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.
• The Cuisinart recipes listed below will yield up to 1-1Џ2 quarts of dessert
or drink. When pouring ingredients in through the ingredient spout, DO
NOT 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.
Transfer frozen desserts or drinks to an airtight container for longer storage
in the freezer.
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 1-1Џ2 quarts.
• Make sure mixing arm and lid are in place before turning on machine.
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BASIC ICE CREAMS
8
ounces bittersweet or semi-sweet chocolate (your favorite),
broken into 1/2-inch pieces
2
1
cups heavy cream, well chilled
VANILLA ICE CREAM
teaspoon pure vanilla extract
Preparation: 5 minutes, plus 20 – 25 minutes chilling time; optional 2 hours to ripen.
Makes ten 1/2-cup servings.
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 choco-
late mixture cool completely. Stir in the heavy cream and vanilla to taste.
Chill for 30 minutes or longer.
1
3/4
2
cup whole milk, well chilled
cup granulated sugar
cups heavy cream, well chilled
1 – 2 teaspoons pure vanilla extract, to taste
Turn the machine ON, pour chilled mixture into freezer bowl through
ingredient spout and let mix until thickened, about 25 – 30 minutes.
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 – 2 minutes on low
speed. Stir in the heavy cream and vanilla to taste. Turn machine on,
pour mixture into freezer bowl through ingredient spout and let mix until
thickened, about 25 – 30 minutes.
Nutritional analysis per serving:
Calories 370 (60% from fat) • carbo. 34g • pro 3g • fat 25g •
sat. fat 11g • chol. 65mg • sod. 31mg
Nutritional analysis per serving:
Calories 239 (68% from fat) • carbo. 17g • pro 2g • fat 18g •
sat. fat 11g • chol. 69mg • sod. 30mg
VARIATIONS:
Chocolate Almond: Add 1/2 teaspoon pure almond extract along with the
vanilla. Add 1/2 - 3/4 cup chopped toasted almonds or chopped choco-
late-coated almonds during the last 5 – 10 minutes of freezing.
VARIATIONS:
Mint Chip: Omit the vanilla and replace with 1 to 1-1/2 teaspoons pure
peppermint extract (to taste). Chop your favorite 4-ounce bittersweet or
semi-sweet chocolate bar into tiny uneven pieces. Add the chopped
chocolate during the last 5 minutes of mixing.
Chocolate Cookie: Add 1/2 - 1 cup chopped cookies during the last
5 minutes of freezing.
Chocolate Fudge Brownie: Add 1/2 - 1 cup chopped day old brownies
during the last 5 minutes of freezing.
Butter Pecan: Melt 1 stick unsalted butter in a 10-inch skillet. Add 1 cup
roughly chopped pecans and 1 teaspoon kosher salt. Cook over medium-
low heat, stirring frequently until the pecans are lightly browned. Remove
from the heat, strain (the butter will have a pecan flavor and may be
reserved for another use). Allow the pecans to cool completely. Add the
toasted buttered pecans during the last 5 minutes of mixing.
Chocolate Marshmallow Swirl: When removing the ice cream to a con-
tainer for freezing, layer it with dollops of your favorite chocolate sauce
and scoops of marshmallow crème (fluff). Freeze at least 2 hours before
serving.
FRESH STRAWBERRY ICE CREAM
Cookies & Cream: Add 3/4 cup coarsely chopped cookies or your
favorite candy (chocolate chip, Oreos®, Mint Oreos®, etc.) during the last 5
minutes of mixing.
Preparation: 5 – 10 minutes, plus 2 hours for the strawberries to macerate,
20 – 25 minutes chilling time; optional 2 hours to ripen.
Makes twelve 1/2-cup servings.
1
3
1
1
2
1
pint fresh ripe strawberries, stemmed and sliced
tablespoons freshly squeezed lemon juice
cup sugar, divided
BASIC CHOCOLATE ICE CREAM
Preparation: about 1 hour (active time about 5- 10 minutes), plus 25 - 30 minutes
chilling time; optional 2 hours to ripen.
cup whole milk
Makes ten 1/2-cup servings.
cups heavy cream
teaspoon pure vanilla extract
1
1/2
cup whole milk
cup granulated sugar
In a small bowl, combine the strawberries with the lemon juice and 1/3
cup of the sugar; stir gently and allow to the strawberries to macerate in
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the juices for 2 hours.
69mg • sod. 46
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 – 2 minutes on low
speed. Stir in the heavy cream plus any accumulated juices from the
strawberries and vanilla. Turn the machine ON, pour mixture into freezer
bowl through ingredient spout and let mix until thickened, about 25 – 30
minutes. Add the sliced strawberries during the last 5 minutes of freezing.
Note: this ice cream will have a “natural” appearance of very pale pink; if
a deeper pink is desired, sparingly add drops of red food coloring until
desired color is achieved.
PEPPERMINT STICK ICE CREAM
Preparation: 5 – 10 minutes, 25 – 30 minutes chilling time; optional 2 hours to “ripen”
in freezer.
Makes about ten 1/2-cup servings.
1
3/4
2
1/2
1
3/4
cup whole milk, well chilled
cup granulated sugar
cups heavy cream, well chilled
teaspoons pure vanilla extract
teaspoon peppermint extract
cup crushed hard peppermint candies
Nutritional analysis per serving:
Calories 222 (61% from fat) • carbo. 20g • pro 2g • fat 15g • sat. fat 10g • chol.
57mg • sod.26mg
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 – 2 minutes on low
speed. Stir in the heavy cream, vanilla and peppermint extract. Turn the
machine ON, pour mixture into freezer bowl through ingredient spout and
let mix until thickened, about 25 – 30 minutes. Add the crushed pepper-
mint candies during the last 5 minutes of mixing.
HOLIDAY RECIPES
EGGNOG ICE CREAM
Preparation: 5 – 10 minutes, 25 – 30 minutes chilling time; optional 2 hours to “ripen”
in freezer.
Makes about ten 1/2-cup servings.
Nutritional analysis per serving:
Calories 282 (58% from fat) • carbo. 28g • pro 2g
• fat 18g • sat. fat 11g • chol. 69mg • sod. 36mg • fib 0g
1/2
3/4
1
cup pasteurized egg product, such as EggBeaters®
cup sugar
cup whole milk
SORBETS & SHERBETS
2
cups heavy cream
teaspoon rum extract
teaspoon brandy extract
teaspoon pure vanilla extract
1
1
1/2
FRESH LEMON SORBET
1/8-1/4 teaspoon freshly grated nutmeg, to taste
Preparation: 10 minutes + cooling time, 25 – 30 minutes chilling time; optional 2
hours to “ripen” in freezer.
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.
Makes eight 1/2-cup servings.
2
2
cups sugar
cups water
1-1/2 cups freshly squeezed lemon juice
tablespoon finely chopped lemon zest *
1
Turn the machine ON, pour mixture into freezer bowl through ingredient
spout and let mix until thickened, about 25 – 30 minutes. The ice cream
will have a soft creamy texture. If desired, transfer the ice cream to an air-
tight container and place in freezer until firm, about 2 hours to “ripen.”
Combine the sugar and water in a medium saucepan and bring to a boil
over medium-high heat. Reduce heat to low and simmer without stirring
until the sugar dissolves, about 3 – 5 minutes. Cool completely. This is
called 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.
Nutritional analysis per serving:
Calories 244 (67% from fat) • carbo. 17g • pro 3g • fat 17g • sat. fat 11g • chol.
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When cool, add the lemon juice and zest; stir to combine. Turn the
machine ON, pour the lemon mixture into freezer bowl through ingredient
spout and mix until thickened, about 25 – 30 minutes.
FRESH STRAWBERRY SORBET
Preparation: 1-1/2 hours (active, about 15 – 20 minutes), 25 – 30 minutes chilling
time; optional 2 hours to “ripen” in freezer.
Makes about ten 1/2-cup servings.
*When zesting a lemon or lime use a vegetable peeler to remove the
colored part of the citrus rind.
1
cup sugar
Nutritional analysis per serving:
Calories 204 (0% from fat) • carbo. 52g • pro .19g • fat 0g •
sat. fat 0g • chol. 0mg • sod. 2mg
1
cup water
1/4
1
4
cup corn syrup
quart fresh strawberries, stems removed, quartered
tablespoons fresh lemon or lime juice
VARIATION:
Fresh Pink Grapefruit Sorbet: Substitute 1-1/2 cups freshly squeezed
pink grapefruit juice for the lemon juice, and 1 tablespoon finely chopped
grapefruit zest for the lemon zest. Add 1/4 cup Orgeat Syrup to the mix-
ture (Orgeat Syrup is used for cocktails such as a MaiTai or Scorpion and
can be found with the drink mixers in most grocery stores).
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.
Combine the strawberries and lemon juice in a food processor fitted with
the metal blade. Pulse to chop the strawberries, about 15 – 20 times,
then process until the strawberries are completely puréed, 1 – 2 minutes.
Press the strawberry purée through a fine mesh strainer (chinois) to
remove seeds. Combine the seedless strawberry purée with the cooled
sugar syrup and corn syrup. Chill for 1 hour.
FRESH MANGO SORBET
Turn the machine ON, pour strawberry purée mixture into freezer bowl
through ingredient spout and mix until thickened, about 25 – 30 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.”
Preparation: 10 – 15 minutes, 25 – 30 minutes chilling time; optional 2 hours to
“ripen” in freezer.
Makes about ten 1/2-cup servings.
4
ripe but firm mangoes, about 12 ounces each, peeled, pitted
and cubed
Nutritional analysis per serving:
Calories 96 (2% from fat) • carbo. 24g • pro 0g • fat 0g •
sat. fat 0g • chol. 0mg • sod. 1mg
2/3
1/2
6
cup sugar
cup corn syrup
tablespoons fresh lemon or lime juice
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
Preparation: 5 minutes, plus 20 – 25 minutes chilling time; optional 2 hours to ripen.
Makes ten 1/2-cup servings.
Turn the machine ON, pour mango purée into freezer bowl through ingre-
dient spout and mix until thickened, about 25 – 30 minutes.
3
1
3
cups whole milk
cup frozen limeade concentrate, thawed
tablespoons sugar
drops green food coloring, optional
Nutritional analysis per serving:
Calories 190 (2% from fat) • carbo. 49g • pro 1 g • fat .0g •
sat. fat 0g • chol. 0mg • sod. 27mg
Combine the milk, limeade concentrate and sugar in a blender or food
processor fitted with the metal blade. Add green food coloring if desired.
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VERY BERRY FROZEN YOGURT
Turn the machine ON, pour mixture into freezer bowl through ingredient
spout and let mix until thickened, about 25 – 30 minutes.
Preparation: about 15 – 20 minutes; 25 – 30 minutes chilling time; optional 2 hours to
“ripen” in freezer.
Makes about eight 1/2-cup servings.
Nutritional information per serving:
Calories 69 (31% from fat) • carbo. 10g • pro. 2g • fat 2g •
sat. fat. • chol. 10mg • sod. 37mg
2
cups lowfat vanilla yogurt
1/2
1/4
1
cup whole milk
cup sugar
12-ounce bag frozen mixed berries, puréed and strained to
remove seeds
VARIATIONS:
Orange Sherbet: Combine 3 cups whole milk with 1-1/4 cups orange
juice concentrate (thawed), and 2 tablespoons sugar in a blender or food
processor until smooth. Freeze as directed.
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 – 40 seconds. Turn the machine ON, pour
mixture into freezer bowl through ingredient spout and let mix until
thickened, about 25 – 30 minutes.
Pineapple Sherbet: Combine 1 cup fat free vanilla yogurt, 2 cups whole
milk, 1 cup pineapple juice concentrate (thawed), and 3 tablespoons
sugar in a blender or food processor until smooth. Freeze as directed.
Nutritional analysis per serving:
Calories 128 (13% from fat) • carbo. 25g • pro 4g • fat 1g •
sat. fat 1g • chol. 9mg • sod. 54mg
FROZEN YOGURTS:
LOW FAT PEACH FROZEN YOGURT
CHOCOLATE FROZEN YOGURT
Preparation: 5 – 10 minutes, 25 – 30 minutes chilling time; optional 2 hours to “ripen”
in freezer.
Makes eight 1/2-cup servings.
Preparation: about 5 – 10 minutes, 25 – 30 minutes chilling time; optional 2 hours to
“ripen” in freezer.
Makes eight 1/2-cup servings.
1
cup whole milk
1
can (14 ounces) peaches packed in juice
cups lowfat vanilla yogurt
cup sugar
6
ounces bittersweet or semisweet chocolate, chopped
cups low-fat vanilla yogurt
cup sugar
2
2
1/4
1/3
Drain peaches, reserving 1/2 cup of the juice. In a blender or food proces-
sor 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. Turn the machine ON, pour
peach/yogurt mixture into freezer bowl through ingredient spout and let
mix until thickened, about 25 – 30 minutes.
Combine the milk and chocolate in a blender or food processor fitted with
the metal blade and process until well blended and smooth, 20 – 30 sec-
onds. Add the yogurt and sugar; process until smooth, about 15 seconds.
Turn the machine ON, pour mixture into freezer bowl through ingredient
spout and let mix until thickened, about 25 – 30 minutes.
Nutritional analysis per serving:
Calories 222 (31% from fat) • carbo. 36g • pro 3g • fat 8g •
sat. fat .64g • chol. 4mg • sod. 46mg
Nutritional analysis per serving:
Calories 111 (6% from fat) • carbo. 24g • pro 3g • fat 1g •
sat. fat 0g • chol. 5mg • sod. 39mg
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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.
PREMIUM ICE CREAMS
:
Fresh Strawberries & Cream: Combine 2 cups thinly sliced, hulled fresh
strawberries with 1/3 cup sugar and 3 tablespoons freshly squeezed
lemon juice and let macerate for 2 hours. Drain and stir the accumulated
juices into the chilled cream base. Chill the custard as directed, adding
the reserved sliced strawberries during the last 5 minutes of chilling.
VANILLA BEAN
Preparation: about 40 - 45 minutes active time (must allow time to cool completely),
25 – 30 minutes chilling time; optional 2 hours to “ripen” in freezer.
Makes about ten 1/2-cup servings.
1-1/2 cups whole milk
1-1/2 cups heavy cream
DECADENT CHOCOLATE ICE CREAM
Preparation: about 30 minutes + cooling time; 25 – 30 minutes.
Makes eight 1/2-cup servings.
1
whole vanilla bean (about 6 inches in length)
2
large eggs
3
3/4
large egg yolks
cup sugar
1-1/2 cups whole milk
1-1/3 cups heavy cream
1
vanilla bean
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.
3/4
3/4
2
cup sugar
cup Dutch process cocoa
large eggs
large egg yolk
teaspoon vanilla
ounces bittersweet chocolate, chopped
1
1
8
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.
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.
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 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 com-
pletely.
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 mix-
ture. 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 com-
pletely cooled.
Turn the machine ON, pour the chilled custard into the freezer bowl and
let mix until thickened, about 25 – 30 minutes.
Nutritional analysis per serving:
Calories 236 (64% from fat) • carbo. 18g • pro 4g • fat 17g •
sat. fat 10g • chol. 161mg • sod. 47mg
VARIATIONS:
Use any of the variations listed for basic vanilla ice cream, or basic
chocolate ice cream, p. 4.
Turn the machine ON, pour the chilled custard into the freezer bowl and
let mix until thickened, about 25 – 30 minutes.
Fresh Peaches & Cream: Combine 2 cups chopped ripe peaches with
1/2 cup sugar and 3 tablespoons freshly squeezed lemon juice and let
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8
Nutritional analysis per serving:
Calories 438 (57% from fat) • carbo. 42g • pro 7g • fat 29g •
sat. fat 12g • chol. 148mg • sod. 59mg
Nutritional analysis per serving:
Calories 103 (0% from fat) • carbo. 27g • pro 0g • fat 0g •
sat. fat 0g • chol. 0mg • sod. 5mg
CHOCOLATE FUDGESICLE ICE CREAM
COFFEE ICE CREAM
Preparation: 5 minutes or less; 15 – 20 minutes; plus 15 - 20 minutes chilling time.
Makes ten 1/2-cup servings.
Preparation: 5 minutes, plus 20 – 25 minutes chilling time; optional 2 hours to ripen.
Makes ten 1/2-cup servings.
2
3
packages (3.4 – 3.9 ounce) instant chocolate pudding
cups reduced fat or lowfat milk, chilled
1
cup whole milk, well chilled
cup granulated sugar
3/4
2 – 3 tablespoons instant espresso or coffee, to taste
2
1
cups heavy cream, well chilled
teaspoon pure vanilla extract
Place the ingredients in a medium mixing bowl and combine until well
blended. Turn machine ON, pour the mixture into freezer bowl, and let
mix until mixture thickens, about 20 – 25 minutes. Serve immediately, or if
desired, transfer to an airtight container and store in the freezer.
In a medium bowl, use a hand mixer or a whisk to combine the milk, gran-
ulated sugar, and espresso powder until the sugar and espresso are dis-
solved, about 1 – 2 minutes on low speed. Stir in the heavy cream and
vanilla. Turn the machine ON, pour the mixture into freezer bowl and let
mix until thickened, about 25 – 30 minutes.
VARIATION:
Use your favorite flavor of instant pudding; white chocolate was a
particular hit.
Nutritional analysis per serving:
Calories 241 (67% from fat) • carbo. 18g • pro 3g • fat 18g • sat. fat 11g
• chol. 69mg • sod. 30mg
Nutritional analysis per serving
(made with lowfat milk):
Calories 53 (15% from fat) • carbo. 9g • pro 3g • fat 1g •
sat. fat 0g • chol. 4mg • sod.115mg
VARIATION:
Mocha Chip Ice Cream: Use 1-1/2 tablespoons each instant espresso
powder and Dutch process cocoa instead of just espresso powder. Chop
your favorite 4-ounce bittersweet or semi-sweet chocolate bar into tiny
uneven pieces. Add the chopped chocolate during the last 5 minutes
of mixing.
Nutritional analysis per serving
(made with reduced fat milk):
Calories 59 (25% from fat) • carbo. 9g • pro 3g • fat 2g •
sat. fat 1g • chol. 6mg • sod.113mg
FROZEN DRINKS:
KIDS' FAVORITES:
SLUSHIES
THICK AND FROSTY PIÑA COLADAS
Preparation: 5 minutes or less; 15 – 20 minutes; plus 15 - 20 minutes chilling time.
Makes twelve 1/2-cup servings.
Preparation: 5 minutes or less; 15 – 20 minutes; plus 15 - 20 minutes chilling time.
4
cups cola or other soda, lemonade, cranberry juice, white grape
juice, Kool-Aid®, chilled *
3
1
1
cups whole milk
can (10-ounce) frozen piña colada concentrate, thawed
teaspoon rum extract
Turn the machine ON, pour soda into freezer bowl 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.
Combine the milk, piña colada concentrate, and rum extract in a blender
or food processor fitted with the metal blade. Process to combine, about
15 seconds. Turn machine ON, pour into freezer bowl through ingredient
spout and let mix until mixture becomes slushy, about 20 – 25 minutes.
Serve immediately for frozen drinks.
* Do not use sugar free products to make slushies.
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Nutritional information per serving:
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 register your warranty online at
Calories 115 (76% from fat) • carbo. 4g • pro. 3g • fat 10g •
sat. fat 8g • chol. 8mg • sod. 34mg
FROZEN STRAWBERRY DAIQUIRIS
Preparation: 5 minutes or less; 15 – 20 minutes; plus 15 - 20 minutes chilling time.
Makes ten 1/2-cup servings.
or
1
cup fresh strawberries, washed and hulled (may also use frozen
thawed, no sugar added)
Call toll-free
1800 808 971 (AUST), 0800 435 000 (NZ),
or
2-1/2 cups water
2/3
1/2
1/2
cup granulated sugar
cup lime juice
cup light rum
Write to
Cuisinart Australia
24 Salisbury Road
Asquith NSW 2077
Place the strawberries in a blender or food processor fitted with the metal
blade; pulse to chop, then process to purée, about 20 – 30 seconds. Add
the remaining ingredients and process until smooth. Turn the machine
ON, pour pureéd strawberry mixture into freezer bowl through ingredient
spout and mix until the mixture becomes slushy, about 20 – 25 minutes.
Serve immediately.
or
Cuisinart New Zealand
44 Apollo Drive Mairangi Bay
Auckland New Zealand
Nutritional information per serving:
Calories 83 (0% from fat) • carbo 14g • pro. 0g • fat 0g •
sat. fat 0g • chol. 0mg• sod. 1mg
This warranty expressly excludes any defects or
damages caused by accessories, replacement parts, or
repair service other than those that have been authorized
by Cuisinart.
WARRANTY
This warranty does not cover any damage caused by
accident, misuse, shipment or other than ordinary household
use.
THREE-YEAR LIMITED WARRANTY
This warranty supersedes all previous warranties on the Cuisinart® Automatic
Frozen Yogurt–Ice Cream & Sorbet Maker.
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.
This warranty is available to consumers only. You are a consumer if you own
a Cuisinart® Automatic Frozen Yogurt–Ice Cream & Sorbet Maker that was
purchased at retail for personal, family or household use. Except as other-
wise required under applicable state law, this warranty is not available to
retailers or other commercial purchasers or owners.
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
accessories and replacement parts. 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.
We warrant that your Cuisinart® Automatic 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.
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.
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12
S A V O R
T H E
G O O D
L I F E
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
cookware, and Savor the Good Life.
©2009 Cuisinart
Cuisinart® is a registered trademark of Cuisinart 150 Milford Road
East Windsor, NJ 0850
1-800-726-0190
Cuisinart Australia
24 Salisbury Road
Asquith NSW 2077
Cuisinart New Zealand
44 Apollo Drive
Mairangi Bay
Auckland, New Zealand
Printed in China
IB-9/192
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