Cuisinart Frozen Dessert Maker ICE 50BCC Series User Manual

INSTRUCTION AND  
RECIPE BOOKLET  
TM  
Cuisinart® Supreme Commercial Quality Ice Cream Maker  
ICE-50BCC Series  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
IB-5012-CAN  
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FEATURES AND BENEFITS  
MAKING FROZEN DESSERTS OR DRINKS  
1. Transparent Lid with Opening  
Caution: Unit should remain upright at all times. If unit is turned on its  
side or upside down, you will need to put it in upright position and wait  
24 hours before using.  
Use to add toppings and mix-ins like chips or nuts, without interrupting  
the freezing cycle, and you can see every phase.  
2. Mixing Paddle  
Mixes and aerates ingredients in freezer bowl to create frozen  
dessert.  
1. Prepare recipe ingredients from the Cuisinart recipe book or from  
your recipe. If you use your own recipe, be sure it yields 1-1/2 quarts  
(1.4 L) or less. For best results, prepare ingredients in an easy-pour  
container.  
2. Place mixing bowl in unit  
3. Pour ingredients into bowl  
4. Put motor arm and lid together  
5. Place mixing paddle in lid. Paddle does not fit tightly. (It is snug  
enough to hold paddle in but not to lock in).  
3. Motor Arm  
4. Mixing Bowl  
Anodized Aluminum Bowl. No Pre-chill or Freezing  
Bowl Required.  
5. Base  
Contains heavy-duty compressor motor strong enough to  
handle ice cream, frozen yogurt, sherbet, and sorbet.  
6. On/Off Timer Dial  
6. Place lid and motor arm on unit  
7. Turn dial to selected time (maximum: 60 minutes). Processing will  
begin. The unit will stop mixing and turn itself off when set time has  
elapsed. Audible tone will sound to alert you that unit is off .  
1
3
Note: If frozen dessert reaches maximum thickness before set time has  
elapsed, the unit will stop mixing. If you don’t shut off the unit manually, the  
timer will continue counting down to "0" and will then shut itself off.  
2
6
4
8. Frozen desserts or drinks process in 35-60 minutes. Processing  
time depends on the recipe, the amount of dessert being made, and  
temperature of the ingredients being used. Soft ice cream takes about  
35-45 minutes; hard ice cream takes about 45-60 minutes. For firmer  
consistency, transfer the dessert to an airtight container and store it in  
the freezer for at least two hours.  
ADDING INGREDIENTS  
Ingredients such as chips and nuts should be added about 5 minutes before  
the recipe is complete. Once the dessert or drink has begun to thicken, add  
the ingredients through the ingredient spout. Nuts and other ingredients  
should be no larger than a chocolate chip.  
5
BEFORE USING FOR THE FIRST TIME  
CLEANING AND STORAGE  
DO NOT immerse the compressor motor base and mixing arm in water.  
Wipe it with a moist cloth. Wash the lid, mixing bowl and mixing paddle in  
warm, soapy water to remove any dust or residue from the manufacturing  
and shipping process. DO NOT clean any of the parts with abrasive  
cleaners, hard implements, or in the dishwasher.  
Cleaning  
Clean the mixing bowl, mixing paddle and lid in warm, soapy water. Wipe  
motor base clean with damp cloth. Dry all parts thoroughly. Do not wash  
parts in the dishwasher.  
Storage  
Be sure to store your unit in an upright position.  
2
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fruit so that it will not taste as sweet as the recipe mixture. If the fruit tastes  
tart, add sugar to the recipe. If the fruit is very ripe or sweet, reduce the  
amount of sugar in the recipe.  
RECIPE TIPS  
The recipes that follow offer you a variety of options for delicious frozen  
drinks and desserts. You may create or use recipes of your own, as long  
as they yield no more than 1-1/2 quarts (1.4 L).  
• The Cuisinart recipes listed below will yield up to 1-1⁄2 quarts (1.4 L) of  
dessert or drink. When pouring ingredients in through the ingredient spout,  
DO NOT fill the freezer bowl higher than 1-1⁄4" (3 cm) from the top of the  
freezer bowl. The ingredients will increase in volume during the freezing  
process.  
Note: You should start with no more than 4-1/2 cups (1-1/8 L) of liquid, as it  
will expand in volume.  
• Make sure mixing arm and lid are in place before turning on machine.  
• Well-chilled mixtures may require shorter mixing times.  
Recipe Tips:  
• Frozen desserts from the Cuisinart® SupremeCommercial Quality Ice  
Cream Maker use pure, fresh ingredients. Because of this, the desserts  
and drinks do not have the same characteristics as commercially prepared  
frozen desserts and drinks. Most store-bought versions use gums and  
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.  
• Mixing time suggestions can vary due to ingredients and type of recipe.  
Ice Cream Pies  
You can easily make an ice cream pie using any flavour of ice cream, frozen  
yogurt, or even sorbet. Begin with a cooled crust – traditional pastry or  
crumb (it may be placed in the freezer while you are mixing your filling). You  
may fill the crust directly or add a layer of syrup or chocolate, or sprinkle the  
hot crust with chopped chocolate, chocolate chips or nuts. Spoon your  
frozen mixture directly from the Cuisinart® SupremeCommercial Quality Ice  
Cream Maker into the chilled crust. Freeze for 1 hour until the top is firm,  
then cover and freeze until needed. Thirty minutes before serving, remove  
from the freezer and place in the refrigerator. Serve plain, or with additional  
toppings. Freshly whipped cream makes a nice garnish.  
• 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.  
• Prior to freezing, most mixed recipes may be stored in the refrigerator for  
up to 3 days.  
Ice Cream Sodas  
Ice cream sodas are made with a flavouring/syrup, soda, a scoop of your  
favourite ice cream, frozen yogurt or sorbet. Place 2 tablespoons (30 ml)  
syrup in the bottom of a large glass. Add chilled soda or seltzer to within  
3 inches (7.5 cm) of the lip of the glass. Top with 1 large scoop of very firm  
ice cream, frozen yogurt or sorbet. The ice cream soda may be topped off  
with a dollop of whipped cream. You may do a traditional soda such as a  
Black & White (chocolate syrup, seltzer, vanilla ice cream) or something  
more exotic like ginger ale with a scoop of fruit flavoured sorbet.  
You may substitute lower fat creams (e.g. half and half) and milk (reduced  
fat or lowfat) for heavy cream and whole milk used in many recipes.  
However, keep in mind that the higher the fat content, the richer and  
creamier the result. Using lower fat substitutes may change the taste,  
consistency and texture of the dessert. When substituting, be sure to use  
the same volume of the substitute as you would have used of the original  
item. For example, if the recipe calls for two cups (500 ml) of cream, use a  
total of two cups (500 ml) of the substitute [such as 1 cup (250 ml) cream,  
1 cup (250 ml) whole milk].  
You may substitute artificial sweeteners for sugar. If the recipe is to be  
precooked, add the sweetener after the heating process is complete  
and ingredients have cooked. Stir the mixture thoroughly to dissolve  
the sweetener.  
• When making sorbet, be sure to test the ripeness and sweetness of the  
fruit before you use it. The freezing process reduces the sweetness of the  
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CHOCOLATE ICE CREAM  
Makes ten 1/2-cup (125 ml) servings  
QUICK & EASY  
1
1/2  
8
cup (250 ml) whole milk  
cup (125 ml) granulated sugar  
VANILLA ICE CREAM  
Makes ten 1/2-cup (125 ml) servings  
ounces (227 g) bittersweet or semi-sweet chocolate  
(your favourite), broken into 1/2-inch (1 cm) pieces  
cups (500 ml) heavy cream, well chilled  
teaspoon (5 ml) pure vanilla extract  
2
1
1
3/4  
2
cup (250 ml) whole milk, well chilled  
cup (180 ml) granulated sugar  
cups (500 ml) heavy cream, well chilled  
Heat the whole milk until it is just bubbling around the edges (this may  
be done on the stovetop or in a microwave). In a Cuisinart® Blender or  
Food Processor fitted with the metal blade, pulse to process the sugar  
with the chocolate until the chocolate is very finely chopped. Add the hot  
milk; process until well blended and smooth. Transfer to a medium bowl  
and let the chocolate mixture cool completely. Stir in the heavy cream  
and vanilla to taste. Cover, refrigerate, and chill for 2 hours or longer.  
Stir chocolate mixture and pour into mixing bowl of Cuisinart® Supreme™  
Commercial Quality Ice Cream Maker. Place mixing paddle in lid; place  
lid and motor arm on unit. Set timer for 35-45 minutes for “soft” ice  
cream or 45-60 minutes for “hard” ice cream and let mix until thickened.  
If desired, transfer the ice cream to a resealable container and place in  
freezer until firm, about 2 hours, to “ripen.” Remove from freezer  
10 minutes before serving.  
1 – 2 teaspoons (5-10 ml) pure vanilla extract, to taste  
In a medium bowl, use a Cuisinart® Hand Mixer or a whisk to combine  
the milk and granulated sugar until the sugar is dissolved, about  
1 – 2 minutes on low speed. Stir in the heavy cream and vanilla to  
taste. Cover, refrigerate, and chill if time allows.  
Pour into mixing bowl of Cuisinart® SupremeCommercial Quality Ice  
Cream Maker. Place mixing paddle in lid; place lid and motor arm on  
unit. Set timer for 35-45 minutes for “soft” ice cream or 45-60 minutes  
for “hard” ice cream and let mix until thickened. If desired, transfer the  
ice cream to an airtight container and place in freezer until firm, about  
2 hours, to “ripen.” Remove from freezer 10 minutes before serving.  
Nutritional analysis per serving:  
Calories 242 (67% from fat) • carb. 19g • pro. 2g • fat 18g  
• sat. fat 11g • chol. 69mg • sod. 35mg • calc. 80mg • fiber 0g  
Nutritional analysis per serving:  
Calories 370 (60% from fat) • carb. 34g • pro. 3g • fat 25g  
• sat. fat 11g • chol. 65mg • sod. 31mg • calc. 80mg • fiber 0g  
Variations:  
Mint Chip: Omit the vanilla and replace with 1 to 1-1/2 teaspoons  
(5-7 ml) pure peppermint extract (to taste). Chop your favourite 4-ounce  
(113 g) bittersweet or semi-sweet chocolate bar into tiny, uneven pieces.  
Add the chopped chocolate during the last 5 minutes of mixing.  
Variations:  
Chocolate Almond: Add 1/2 teaspoon (2 ml) pure almond extract along  
with the vanilla. Add 1/2 – 3/4 cup (125 ml - 180 ml) chopped toasted  
almonds or chopped chocolate-coated almonds during the last 5 – 10  
minutes of freezing.  
Butter Pecan (Almond): Melt 1 stick unsalted butter in a Cuisinart®  
10-inch (25 cm) skillet. Add 1 cup (250 ml) roughly chopped pecans  
(almonds) and 1 teaspoon (5 ml) kosher salt. Cook over medium-low  
heat, stirring frequently, until the pecans are lightly browned. Remove  
from the heat; strain (the butter will have a pecan flavor and may be  
reserved for another use). Allow the pecans to cool completely. Add the  
toasted buttered pecans during the last 5 minutes of mixing.  
Chocolate Cookie: Add 1/2 - 1 cup (125 ml - 250 ml) chopped cookies  
(chocolate chip or chocolate sandwich, chocolate mint, chocolate cov-  
ered graham crackers, etc.) during the last 5 minutes of freezing. Transfer  
to a container and freeze for 2 hours before serving.  
Chocolate Fudge Brownie: Add 1/2 - 1 cup (125 ml - 250 ml) chopped  
day-old brownies during the last 5 minutes of freezing. Transfer to a  
container and freeze for 2 hours before serving.  
Pistachio: Add 1/2 teaspoon (2 ml) almond extract to the base mixture.  
Add 1 cup (250 ml) roughly chopped shelled pistachios (salted or  
unsalted) during the last 5 minutes of mixing.  
Cookies & Cream or Candy & Cream: Add 3/4 cup (180 ml) coarsely  
chopped cookies (chocolate chip, *Oreo®, Mint Oreo®, chocolate covered  
graham crackers, etc.) or candy bar during the last 5 minutes of mixing.  
Chocolate Marshmallow Swirl: When removing the ice cream to a container  
for freezing, layer it with dollops of your favourite chocolate sauce and  
scoops of marshmallow crème (Fluff). Freeze at least 2 hours before  
serving.  
*Oreo is a registered trademark owned by the Nabisco Brands Company.  
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Nutritional analysis per serving:  
COFFEE ICE CREAM  
Makes ten 1/2-cup (125 ml) servings  
Calories 241 (67% from fat) • carb. 18g • pro. 3g • fat 18g  
• sat. fat 11g • chol. 69mg • sod. 30mg • calc. 80mg • fiber 0g  
1
cup (250 ml) whole milk, well chilled  
cup (180 ml) granulated sugar  
2 – 3 tablespoons (30 ml - 45 ml) instant espresso or coffee, to taste  
3/4  
CINNAMON BROWN SUGAR ICE CREAM  
2
1
cups (500 ml) heavy cream, well chilled  
teaspoon (5 ml) pure vanilla extract  
Makes ten 1/2-cup (125 ml) servings  
In a medium bowl, use a Cuisinart® Hand Mixer (or a whisk) to combine  
the milk, granulated sugar, and espresso powder until the sugar and  
espresso are dissolved, about 1 – 2 minutes on low speed. Stir in the  
heavy cream and vanilla. Cover, refrigerate, and chill if time allows.  
Pour mixture into mixing bowl of Cuisinart® SupremeCommercial  
Quality Ice Cream Maker. Place mixing paddle in lid; place lid and motor  
arm on unit. Set timer for 35-45 minutes for “soft” ice cream or  
45-60 minutes for “hard” ice cream and let mix until thickened. Serve  
immediately or transfer the ice cream to an airtight container and place  
in freezer until firm, about 2 hours, to “ripen.” Remove from freezer  
10 minutes before serving.  
1
3/4  
2
cup (250 ml) whole milk, well chilled  
cup (180 ml) brown sugar, packed  
teaspoons (10 ml) ground cinnamon*  
cups (500 ml) heavy cream, well chilled  
2
1-1/2 teaspoons (7 ml) pure vanilla extract, to taste  
In a medium bowl, use a Cuisinart® Hand Mixer (or whisk) to combine the  
milk, brown sugar and cinnamon until the sugar is dissolved, about 1 – 2  
minutes on low speed. Stir in the heavy cream and vanilla. If time allows,  
cover and refrigerate.  
Pour mixture into mixing bowl of Cuisinart® SupremeCommercial  
Quality Ice Cream Maker. Place mixing paddle in lid; place lid and  
motor arm on unit. Set timer for 35-45 minutes for “soft” ice cream or  
45-60 minutes for “hard” ice cream and let mix until thickened. Serve  
immediately or transfer the ice cream to a resealable container and place  
in freezer until firm, about 2 hours, to “ripen.” Remove from freezer  
10 minutes before serving.  
Nutritional analysis per serving:  
Calories 241 (67% from fat) • carb. 18g • pro 3g • fat 18g  
• sat. fat 11g • chol. 69mg • sod. 30mg • calc. 77mg • fiber 0g  
*There are many types of cinnamon available. Try this ice cream using  
a China Cassia cinnamon, or a Saigon cinnamon.  
MOCHA LATTE ICE CREAM  
Makes ten 1/2-cup (125 ml) servings  
Nutritional information per serving:  
1
cup (250 ml) whole milk, well chilled  
Calories 242 (67% from fat) • carb. 19g • pro. 2g • fat 18g  
• sat. fat 11g • chol. 68mg • sod. 35mg • calc. 80mg • fiber 0g  
3/4  
2
cup (180 ml) brown sugar, packed  
tablespoons (30 ml) instant espresso or coffee  
tablespoons (30 ml) unsweetened cocoa powder  
cups (500 ml) heavy cream, well chilled  
teaspoon (5 ml) pure vanilla extract  
2
2
1
PEANUT BUTTER CUP ICE CREAM  
In a medium bowl, use a Cuisinart® Hand Mixer (or a whisk) to combine  
the milk, sugar, espresso powder, and cocoa until the sugar and  
espresso are dissolved, about 1 – 2 minutes on low speed. Stir in the  
heavy cream and vanilla.  
Stir mixture and pour into mixing bowl of Cuisinart® Supreme™  
Commercial Quality Ice Cream Maker. Place mixing paddle on lid;  
place lid and motor arm on unit. Set timer for 35-45 minutes for  
“soft” ice cream or 45-60 minutes for “hard” ice cream and let mix  
until thickened. Serve immediately or transfer the ice cream to a  
resealable container and place in freezer until firm, about 2 hours, to  
“ripen.” Remove from freezer 10 minutes before serving.  
Makes ten 1/2-cup (125 ml) servings  
1
3/4  
1
cup (250 ml) creamy peanut butter  
cup (180 ml) granulated sugar  
cup (250 ml) whole milk  
1-1/3 cups (330 ml) heavy cream  
1-1/2 teaspoons (7 ml) vanilla extract  
®
3/4  
1/3  
cup (180 ml) roughly chopped Reese’s Peanut Butter Cups  
cup (80 ml) chopped toasted peanuts  
In a medium bowl, use a Cuisinart® Hand Mixer on low speed, or a whisk,  
to combine peanut butter and sugar until smooth. Add the milk and blend  
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on low speed until smooth and sugar is dissolved, about 2 minutes. Stir in  
heavy cream and vanilla.  
Variations:  
Cherry Cheesecake Ice Cream: Strain 1 can [21 ounce (595 ml)] Cherry  
Pie filling, reserving the sauce and cherries separately. Prepare  
Cheesecake Ice Cream, reducing the half-&-half to 1-1/2 cups (375 ml).  
Stir the reserved sauce into the ice cream mixture and mix/chill as  
directed. Five minutes before the ice cream is ready, add 1/2 cup  
(125 ml) of the cherries through the opening in the lid. When ice cream is  
mixed, transfer to a resealable container, layering the remaining cherries  
in dollops as the ice cream is placed in the container. Stir gently to swirl  
in and distribute. Freeze for 2 hours or longer before serving. Remove  
from freezer 10 minutes before serving.  
Pour mixture into mixing bowl of Cuisinart® SupremeCommercial Quality  
Ice Cream Maker. Place mixing paddle in lid; place lid and motor arm on  
unit. Set timer for 35-45 minutes for “soft” ice cream or 45-60 minutes  
for “hard” ice cream and let mix until thickened. Five minutes before  
freezing/mixing ends, add chopped candy and nuts through opening in lid.  
Serve immediately or transfer the ice cream to a resealable container and  
place in freezer for 2 hours or longer to “ripen.” Remove from freezer 10  
minutes before serving.  
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  
GOURMET FLAVOURS:  
CHEESECAKE ICE CREAM  
Makes ten 1/2-cup (125 ml) servings  
VANILLA BEAN ICE CREAM  
Makes ten 1/2-cup (125 ml) servings  
12  
ounces (340 g) lowfat cream cheese cut in 1-inch (2.5 cm)  
pieces, at room temperature  
2-1/2 cups (625 ml) heavy cream  
1-1/4 cups (300 ml) whole milk  
1
can [14 ounces (397 ml)] fat free sweetened condensed milk  
cups (500 ml) fat free half-&-half  
teaspoons (10 ml) pure vanilla extract  
teaspoon (5 ml) pure lemon extract  
teaspoon (2 ml) pure almond extract  
2
1
vanilla bean, split lengthwise  
large egg yolks  
cup (180 ml) granulated sugar  
teaspoon (1 ml) salt  
tablespoon (15 ml) pure vanilla extract  
2
6
1
3/4  
1/4  
1
1/2  
Place cream cheese and sweetened condensed milk in a medium bowl.  
Blend using a hand mixer on medium speed until smooth and creamy  
with no visible lumps. With the mixer on low speed, stir in half-&-half,  
vanilla, lemon and almond extracts. Stir until smooth. (For best results,  
refrigerate for 2 hours or longer.)  
Place cream, milk and vanilla bean in a heavy 3-3/4 quart (3.6 L)  
saucepan. Bring to a simmer over medium low heat. Reduce heat to low  
and simmer for 15 minutes.  
Place egg yolks and sugar in a medium bowl. Using a hand mixer, beat  
on highest speed until thick and pale, and mixture forms a ribbon when  
beaters are lifted, about 3 minutes – mixture will resemble mayonnaise.  
With the mixer on low speed, slowly add 1 cup (250 ml) of the hot  
cream/milk mixture to the egg yolk/sugar mixture. Stir the egg/cream  
mixture back into the simmering cream/milk. Cook over medium low  
heat, stirring constantly, just until the mixture reaches 160°F (70°C) on a  
candy or instant read thermometer – do not boil. Strain the custard  
through a sieve into a medium bowl. Using the back of a knife, scrape  
out the seeds of the vanilla bean; stir seeds into the custard. Stir in salt  
and vanilla extract. Place a sheet of plastic wrap directly on the custard.  
Place in the refrigerator until completely chilled, at least 8 hours. Custard  
can be prepared a day ahead.  
Pour mixture into mixing bowl of Cuisinart® SupremeCommercial  
Quality Ice Cream Maker. Place mixing paddle in lid; place lid/mixing  
arm on unit. Set timer for 35-45 minutes for “soft” ice cream or  
45-60 minutes for “hard” ice cream and let mix until thickened.  
Serve immediately, or transfer to a resealable container and freeze until  
ready to use. Remove from freezer 10 minutes before serving. Serve  
plain or top with a fruit sauce such as a cherry or blueberry sauce.  
Nutritional information per serving:  
Calories 228 (33% from fat) • carb. 29g • pro. 8g • fat 8g  
• sat. fat 5g • chol. 19mg • sod. 317mg • calc. 189mg • fiber 0g  
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Place chilled custard into mixing bowl of Cuisinart® Supreme™  
Commercial Quality Ice Cream Maker. Set timer for 35-45 minutes for  
“soft” ice cream or 45-60 minutes for “hard” ice cream and let mix until  
thickened. Serve immediately or transfer to a resealable container, cover,  
and place in freezer to “ripen” for 2 hours or longer before serving.  
Remove from freezer 10 minutes before serving.  
thermometer – do not boil. Strain the custard through a sieve into a  
medium bowl. Using the back of a knife, scrape out the seeds of the  
vanilla bean; stir seeds into the custard. Stir in salt and vanilla extract.  
Place a sheet of plastic wrap directly on the custard. Place in the  
refrigerator until completely chilled, at least 8 hours. Custard can be  
prepared a day ahead.  
Place chilled custard into mixing bowl of Cuisinart® Supreme™  
Commercial Quality Ice Cream Maker. Place mixing paddle in lid;  
place lid on unit. Set timer for 35-45 minutes for “soft” ice cream  
or 45-60 minutes for “hard” ice cream and let mix until thickened.  
Serve immediately or transfer to a resealable container, cover, and  
place in freezer.  
Nutritional information per serving:  
Calories 314 (72% from fat) • carb, 18g • pro. 4g • fat 26g  
• sat. fat 15g • chol. 201mg • sod. 103mg • calc. 87mg • fiber 0g  
Variations:  
Fresh Peaches & Cream: Combine 2 cups (500 ml) chopped ripe  
peaches with 1/2 cup (125 ml) sugar and 3 tablespoons (45 ml) freshly  
squeezed lemon juice and let macerate for 2 hours. Drain and stir the  
accumulated juices into the chilled cream base. Chill the custard as  
directed, adding the reserved chopped peaches during the last 5 minutes  
of chilling.  
Fresh Strawberries & Cream: Purée 1 pound (454 g) fresh or frozen  
thawed strawberries in a food processor or blender. Strain through a  
fine mesh sieve and discard seeds. You will have about 8-10 ounces  
Remove from freezer 10 minutes before serving. Serve topped with  
Brulée Crunch.  
Nutritional information per serving (Ice Cream only):  
Calories 379 (61% from fat) • carb. 34g • pro. 4g • fat 26g  
• sat. fat 15g • chol. 202mg • sod. 108mg • calc. 101mg • fiber 0g  
(227 - 283 g) strawberry pur  
é
e. Prepare Vanilla Bean Ice Cream, reducing  
BRULÉE CRUNCH  
amount of milk by 1/2 cup (125 ml). Stir in strawberry pur  
ée. Mix/chill ice  
cream as directed. Five minutes before ice cream is ready, add 1/2 cup  
(125 ml) sliced or quarteredfresh strawberries.  
1
3/4  
1/2  
teaspoon (5 ml) unsalted butter, melted  
cup (180 ml) granulated sugar  
teaspoon (2 ml) water  
Use a baking sheet with sides, and line it with a sheet of aluminum foil.  
Brush foil to coat with melted butter; reserve. Place sugar in heavy  
weight 10-inch (25 cm) nonstick skillet.  
CRÈME BRULÉE ICE CREAM  
Makes ten 1/2-cup (125 ml) servings  
Cook sugar over medium-high heat, shaking occasionally, until the sugar  
begins to melt – do not leave unattended. While sugar is melting, cook  
and stir with a wooden spoon for about 3 to 4 minutes, until sugar is  
melted and coppery in colour. Remove from heat. Carefully stir in 1/2  
teaspoon (2 ml) water – mixture will bubble up slightly. Pour immediately  
onto prepared sheet, spreading the sugar as thinly as possible – do not  
touch with fingers; melted sugar will burn skin. Let cool for 30 minutes.  
When cool, break into shards. Store in a tightly sealed container. Sprinkle  
over Crème Brulée Ice Cream just before serving.  
2-1/2 cups (625 ml) heavy cream  
1-1/4 cups (300 ml) whole milk  
1
vanilla bean, split lengthwise  
large egg yolks  
cup (180 ml) light or dark brown sugar, packed  
teaspoon (1 ml) salt  
tablespoon (15 ml) pure vanilla extract  
6
3/4  
1/4  
1
Place cream, milk and vanilla bean in a heavy 3-3/4 quart (3.6 L)  
saucepan. Bring to a simmer over medium low heat. Reduce heat to low  
and simmer for 15 minutes.  
Nutritional information (Brulée Crunch only):  
Calories 61 (5% from fat) • carb. 15g • pro. 0g • fat 0g  
• sat. fat 0g • chol. 1mg • sod. 0mg • calc. 0mg • fiber 0g  
Place egg yolks and brown sugar in a medium bowl. Using a hand  
mixer, beat on highest speed until thick and pale tan, and mixture forms  
a ribbon when beaters are lifted, about 3 minutes. With the mixer on  
low speed, slowly add 1 cup (250 ml) of the hot cream/milk mixture to  
the egg yolk/sugar mixture. Stir the egg/cream mixture back into the  
simmering cream/milk. Cook over medium low heat, stirring constantly,  
just until the mixture reaches 160°C (70°C) on a candy or instant read  
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3/4  
3/4  
4
cup (180 ml) sugar  
WHITE CHOCOLATE ICE CREAM WITH  
CHOCOLATE CHUNKS AND MACADAMIA NUTS  
Makes ten 1/2-cup (125 ml) servings  
cup (180 ml) unsweetened cocoa  
large eggs  
8
ounces (227 g) bittersweet chocolate, chopped  
1-1/2 teaspoons (7 ml) vanilla extract  
1-1/4 cups (300 ml) whole milk  
1-1/3 cups (330 ml) heavy cream  
In a medium saucepan with a heavy bottom, combine the whole milk  
and heavy cream over medium low heat. With a sharp knife, split the  
vanilla bean lengthwise; use the blunt edge of the knife to scrape out  
the “seeds” of the vanilla bean. Stir the seeds and bean pod into the  
milk/cream mixture. Simmer the milk/cream mixture over low heat for  
30 minutes. After 30 minutes, remove the vanilla bean pod and discard,  
or rinse and reserve for another use.  
2/3  
4
cup (160 ml) sugar  
large eggs  
8
ounces (227 g) white chocolate, chopped  
tablespoon (15 ml) brandy or Kirschwasser  
teaspoon (5 ml) vanilla extract  
teaspoon (5 ml) almond extract  
ounces (57 g) bittersweet chocolate, chopped in  
1/4 - 1/2-inch (0.6 cm - 1.2 cm) chunks  
cup (80 ml) toasted macadamia nuts, chopped  
1
1
1
2
Combine the sugar, cocoa, and eggs in a medium bowl; use a hand  
mixer on medium speed to beat the sugar, cocoa, and eggs until  
thickened like mayonnaise. Measure 1 cup (250 ml) of the hot milk/cream  
mixture. With the mixer on low speed, add the hot milk/cream in a slow,  
steady stream to the thickened egg mixture and mix until completely  
incorporated. Stir the chopped chocolate into the saucepan with the hot  
milk/cream; stir until chocolate is melted. Stir the egg mixture into the  
hot milk/cream. Cook over low heat, stirring constantly, until the  
mixture thickens and begins to resemble a chocolate pudding. Transfer  
the chocolate mixture to a bowl. Cover with plastic wrap placed directly  
on the surface of the chocolate mixture, and refrigerate until completely  
cooled (8 hours or overnight).  
Pour the chilled custard into mixing bowl of Cuisinart® Supreme™  
Commercial Quality Ice Cream Maker. Place the mixing paddle in the lid;  
place the lid on the unit. Set timer for 35-45 minutes for “soft” ice cream  
or 45-60 minutes for “hard” ice cream and let mix until thickened.  
Serve immediately, or transfer the ice cream to an airtight container  
and place in freezer until ready to serve. Remove from freezer  
10 minutes before serving.  
1/3  
Combine milk and cream in a heavy bottomed saucepan and bring to  
a simmer over medium low heat. In a medium bowl, beat the sugar and  
eggs until thick and light. Measure out one cup (250 ml) of the hot milk  
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 (70°C)  
when checked with an instant read or candy thermometer. Add the  
chopped white chocolate, and stir until it is completely melted. Transfer  
to a bowl. Cover with plastic wrap placed directly on the surface of the  
custard and refrigerate until completely cooled (at least 8 hours).  
Pour the chilled custard into mixing bowl of Cuisinart® Supreme™  
Commercial Quality Ice Cream Maker. Place the mixing paddle in the  
lid; place lid on unit. Set timer for 35-45 minutes for “soft” ice cream  
or 45-60 minutes for “hard” ice cream and let mix until thickened.  
Five minutes before mixing ends, (mixture will be thick and creamy with  
the appearance of a soft serve ice cream) add the chopped chocolate  
and nuts – continue to mix for 5 minutes. If desired, transfer the ice to  
an airtight container and place in freezer until firm. Remove from  
freezer 10 minutes before serving.  
Variation: Add 1/2 cup (125 ml) of your favourite chopped toasted nuts  
or 1/2 cup (125 ml) of your favourite chopped dark chocolate.  
Nutritional information per serving:  
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  
Calories 402 (62% from fat) • carb. 32g • pro. 6g • fat 29g  
• sat. fat 15g • chol. 141mg • sod. 78mg • calc. 137mg • fiber 1g  
GREEN TEA ICE CREAM  
Makes ten 1/2-cup (125 ml) servings  
CHOCOLATE TRUFFLE ICE CREAM  
Makes ten 1/2-cup (125 ml) servings  
2
cups (500 ml) whole milk  
1-1/4 cups (300 ml) heavy cream  
1-1/3 cups (330 ml) whole milk  
1-1/2 cups (375 ml) heavy cream  
3
5
3/4  
tablespoons (45 ml) green tea powder (available in Asian markets)  
egg yolks  
cup (180 ml) granulated sugar  
1
vanilla bean  
8
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Bring milk, cream and green tea to a low simmer. Remove from heat and  
let steep for 15 minutes.  
Pour lavender custard into mixing bowl of Cuisinart® Supreme™  
Commercial Quality Ice Cream Maker. Place mixing paddle in lid; place  
lid and motor arm on unit. Set timer for 35-45 minutes for “soft” ice  
cream or 45-60 minutes for “hard” ice cream and let mix until thickened.  
Serve immediately, or transfer to a resealable container and freeze  
until ready to serve. Remove ice cream from freezer 10 minutes before  
serving.  
Beat egg yolks with sugar and cornstarch, using a hand mixer on  
medium speed until thick and pale – mixture should resemble  
mayonnaise. On low speed, gradually beat in 1 cup (250 ml) of the warm  
milk mixture. Stir the egg mixture into the milk mixture. Place over  
medium heat and stir until thick, and temperature reaches 160°F (70°C) –  
do not boil. Pour through a strainer. Stir in vanilla and a drop or two of  
green food colouring if desired. Cover with a sheet of plastic wrap placed  
directly on the custard. Refrigerate 8 hours or overnight.  
Nutritional information per serving:  
Calories 354 (59% from fat) • carb. 32g • pro. 7g • fat 26g  
• sat. fat 15g • chol. 139mg • sod. 56mg • calc. 92mg • fiber 3g  
Pour chilled custard into mixing bowl of Cuisinart® SupremeCommercial  
Quality Ice Cream Maker. Place mixing paddle in lid; place lid and mixing  
arm on unit. Set timer for 35-45 minutes for “soft” ice cream or 45-60  
minutes for “hard” ice cream and let mix until thickened. Serve immedi-  
ately or transfer to a resealable container and freeze until ready to serve.  
Remove from freezer 10 minutes before serving.  
FROZEN YOGURTS:  
Nutritional information per serving:  
Calories 214 (59% from fat) • carb. 19g • pro. 3g • fat 14g  
• sat. fat 8g • chol. 113mg • sod. 40mg • calc. 85mg • fiber 0g  
VANILLA FROZEN YOGURT  
Makes ten 1/2-cup (125 ml) servings  
1-1/4 cups (300 ml) whole milk  
3/4  
cup (180 ml) granulated sugar  
LAVENDER ICE CREAM  
Makes ten 1/2-cup (125 ml) servings  
2-1/2 cups (625 ml) plain fat free yogurt  
1/4  
1
cup (50 ml) heavy cream  
tablespoon (15 ml) pure vanilla extract  
2-1/2 cups (625 ml) whole milk  
Place milk and sugar in a medium bowl; combine, using a whisk or hand  
mixer on low speed, until sugar is completely dissolved. Stir in yogurt,  
heavy cream and vanilla extract.  
Place mixture into mixing bowl of Cuisinart® SupremeCommercial  
Quality Ice Cream Maker. Attach paddle to lid and place lid/motor  
arm on unit. Set timer for 35-45 minutes for “soft” frozen yogurt or  
45-60 minutes for “hard” frozen yogurt and let mix until thickened.  
Serve immediately, or transfer to a resealable container and freeze  
until ready to serve. Remove ice cream from freezer 10 minutes  
before serving.  
1/3  
6
1/3  
1/3  
3/4  
cup (80 ml) food quality or organic lavender buds  
large egg yolks  
cup (80 ml) granulated sugar  
cup (80 ml) lavender honey  
cup (180 ml) heavy cream  
1-1/2 teaspoons (7 ml) vanilla extract  
Place milk and lavender buds in a 3-3/4 quart (3.6 L) sauce pan and  
bring to a simmer over medium heat. When bubbling around the edges,  
remove from heat and let steep for 30 minutes. Strain and discard  
lavender buds. Place milk over low heat to warm.  
Nutritional information per serving:  
Place egg yolks and sugar in a medium bowl. Using a hand mixer,  
mix on medium speed until thickened and pale (mixture will resemble  
mayonnaise). With the hand mixer on low, slowly add 1 cup (250 ml) of  
the warm milk to the egg mixture and blend well. Stir this mixture back  
into the warm milk. Stir with a wooden spoon over medium low heat until  
the mixture bubbles and reaches a temperature of 160°F (70°C). Remove  
from heat and pour through a strainer. Stir in honey, heavy cream and  
vanilla. Cover with a piece of plastic wrap placed directly on the custard  
and chill for 8 hours or longer.  
Calories 130 (22% from fat) • carb. 21g • pro. 5g • fat 3g  
• sat. fat 2g • chol. 14mg • sod. 62mg • calc. 145mg • fiber 0g  
9
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CHOCOLATE FROZEN YOGURT  
QUICK PEACH FROZEN YOGURT  
Makes ten 1/2-cup (125 ml) servings  
Makes ten 1/2-cup (125 ml) servings  
1-1/2 cups (375 ml) whole milk or fat free half-&-half  
1
can [14 ounces (397 g)] peaches packed in juice  
cups (750 ml) lowfat vanilla yogurt  
cup (80 ml) sugar  
9
ounces (255 g) bittersweet or semisweet chocolate, chopped  
cup (80 ml) sugar  
3
1/3  
1/3  
2-1/2 cups (625 ml) low-fat or fat free vanilla yogurt  
Drain peaches, reserving 1/2 cup (125 ml) of the juice. Place peaches in  
a Cuisinart® blender or food processor fitted with the metal blade, pulse  
to chop the peaches. Add the vanilla yogurt, sugar, and reserved peach  
juice. Process until smooth and the sugar is dissolved, about 1 minute.  
Combine the milk, chocolate and sugar in a 2-quart (1.9 L) saucepan.  
Cook over medium heat, stirring constantly, until the chocolate is  
completely melted and sugar is dissolved. Cool completely in refrigerator.  
Pour the peach/yogurt mixture into mixing bowl of Cuisinart® Supreme™  
Commercial Quality Ice Cream Maker. Place mixing paddle in lid; place  
lid and motor arm on unit. Set timer for 35-45 minutes for “soft”  
frozen yogurt or 45-60 minutes for “hard” frozen yogurt and let mix  
until thickened. Serve immediately or transfer the frozen yogurt to a  
resealable container and place in freezer until firm, about 2 hours, to  
“ripen.” Remove from freezer 10 minutes before serving.  
Stir in vanilla yogurt. Pour into mixing bowl of Cuisinart® Supreme™  
Commercial Quality Ice Cream Maker. Place mixing paddle in lid; place  
lid and motor arm on unit. Set timer for 35-45 minutes for “soft” frozen  
yogurt or 45-60 minutes for “hard” frozen yogurt and let mix until  
thickened. Serve immediately, or transfer to a resealable container and  
freeze until ready to serve. Remove ice cream from freezer 10 minutes  
before serving.  
Nutritional information per serving:  
Nutritional analysis per serving (made with whole milk)  
Calories 219 (45% from fat) • carb. 28g • pro. 6g • fat 12g  
• sat. fat 7g • chol. 8mg • sod. 56mg • calc. 157mg • fiber 1g  
Calories 111 (6% from fat) • carb. 24g • pro. 3g • fat 1g  
• sat. fat 0g • chol. 5mg • sod. 59mg • calc. 140mg • fiber 1g  
RASPBERRY FROZEN YOGURT  
Makes ten 1/2-cup (125 ml) servings  
SORBETS & SHERBETS:  
16  
1
1/3  
3
ounces (454 g) raspberries (can use frozen, thawed)  
cup (250 ml) granulated sugar  
cup (80 ml) fresh lime juice  
cups (750 ml) fat free vanilla yogurt  
FRESH LEMON SORBET  
Bits of fresh citrus zest add a burst of flavour to these refreshing sorbets.  
Makes ten 1/2-cup (125 ml) servings  
Place raspberries, sugar and lime juice in a medium bowl. Stir to blend.  
Cover and allow to macerate for 2 to 3 hours in the refrigerator. Place the  
raspberry mixture in a blender and blend for 15 to 20 seconds to purée.  
2
2
cups (500 ml) sugar  
cups (500 ml) water  
Strain the mixture using a fine mesh strainer (chinois), pressing through  
the solids to remove all the seeds; discard seeds.  
1-1/2 cups (375 ml) freshly squeezed lemon juice  
tablespoon (15 ml) finely chopped lemon zest *  
Combine the raspberry purée with the yogurt. Stir to blend until smooth.  
Pour raspberry mixture into mixing bowl of Cuisinart® Supreme™  
Commercial Quality Ice Cream Maker. Place mixing paddle in lid; place  
lid and mixing arm on unit. Set timer for 35-45 minutes for “soft” frozen  
yogurt or 45-60 minutes for “hard” frozen yogurt and let mix until thick-  
ened. Serve immediately or transfer to a resealable container and freeze  
until ready to serve. Remove from freezer 10 minutes before serving.  
1
Combine the sugar and water in a Cuisinart® medium saucepan and  
bring to a boil over medium-high heat. Reduce heat to low and simmer  
without stirring until the sugar dissolves, about 3 – 5 minutes. Cool  
completely. This is called simple syrup, and may be made ahead in  
larger quantities to have on hand for making Fresh Lemon Sorbet.  
Keep refrigerated until ready to use.  
Nutritional information per serving:  
When cool, add the lemon juice and zest; stir to combine. Turn the  
machine ON. Pour the lemon mixture into mixing bowl of Cuisinart®  
Calories 157 (0% from fat) • carb. 36g • pro. 3g • fat 0g  
• sat. fat 0g • chol. 1mg • sod. 40mg • calc 116mg • fiber 2g  
10  
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SupremeCommercial Quality Ice Cream Maker. Set timer for 35-45 min-  
utes for “soft” sorbet or 45-60 minutes for “hard” sorbet and let mix until  
thickened. If desired, transfer the sorbet to an airtight container and  
place in freezer until firm, about 2 hours, to “ripen”. Remove from freezer  
10 minutes before serving.  
CRANBERRY/CRANBERRY GINGER SORBET  
Makes ten 1/2-cup (125 ml) servings  
3
cups (750 ml) fresh cranberries, washed and drained,  
stems removed and discarded  
1-1/2 cups (375 ml) granulated sugar  
1-1/2 cups (375 ml) white grape juice  
Nutritional analysis per serving:  
Calories 204 (0% from fat) • carb. 52g • pro .19g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 2mg • calc. 0mg  
1
cup (250 ml) water  
1
1/4  
2
tablespoon (15 ml) chopped fresh ginger*  
teaspoon (1 ml) salt  
tablespoons (30 ml) light corn syrup  
Variations:  
Fresh Lime Sorbet: Substitute 1-1/2 cups (375 ml) freshly squeezed lime  
juice for the lemon juice and 1 tablespoon (15 ml) finely chopped lime  
zest for the lemon zest.  
Place cranberries, sugar, white grape juice, water, ginger and salt in a  
3-3/4 quart (3.6 L) saucepan. Bring to a boil over high heat. Reduce heat  
to medium low and simmer for 15 minutes, until berries have popped and  
sugar has dissolved. Cool 10 to 15 minutes. Drain cranberries (reserve  
cooking liquid) and place in work bowl of food processor or in a blender.  
Add 1 cup (250 ml) cooking liquid. Cover and process until completely  
puréed and smooth. Press through a fine mesh strainer to remove seeds  
and pulp; discard seeds and pulp. Stir in remaining cooking liquid and  
corn syrup. Cover and refrigerate until totally chilled – 6 hours or longer.  
Fresh Lemon-Lime Sorbet: Use half lemon juice and half lime juice and  
1/2 tablespoon (7 ml) each of finely chopped lemon and lime zest.  
*When zesting a lemon or lime, use a vegetable peeler to remove the  
coloured part of the citrus rind.  
Pour cranberry mixture into mixing bowl of Cuisinart® Supreme™  
Commercial Quality Ice Cream Maker. Place mixing paddle on lid; place  
lid and motor arm on unit. Set timer for 35-45 minutes for “soft” sorbet  
or 45-60 minutes for “hard” sorbet. If desired, transfer the sorbet to an  
airtight container and place in freezer until firm, about 2 hours, to “ripen.”  
Remove from freezer 10 minutes before serving.  
FRESH PINK GRAPEFRUIT SORBET  
Makes ten 1/2-cup (125 ml) servings  
1-1/2 cups (375 ml) sugar  
1-1/2 cups (375 ml) water  
1
tablespoon (15 ml) finely chopped/grated grapefruit zest  
cups (500 ml) freshly squeezed pink grapefruit juice  
cup (125 ml) Orgeat syrup  
*For Cranberry Sorbet, omit ginger. May add zest of 1 orange  
or lime.  
2
1/2  
Nutritional information per serving:  
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.  
Calories 164 (0% from fat) • carb. 42g • pro. 0g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 69mg • calc. 5mg • fiber 1g  
When cool, add the zest, juice and orgeat syrup; stir to combine. Pour  
the grapefruit mixture into mixing bowl of Cuisinart® Supreme™  
Commercial Quality Ice Cream Maker. Set timer for 35-45 minutes for  
“soft” sorbetor 45-60 minutes for “hard” sorbet and let mix until  
thickened. If desired, transfer the sorbet to an airtight container and  
place in freezer until firm, about 2 hours, to “ripen”. Remove from  
freezer 10 minutes before serving.  
BLUEBERRY SORBET  
Makes ten 1/2-cup (125 ml) servings  
1-1/3 cups (330 ml) granulated sugar  
2/3  
cup (160 ml) water  
2-1/2 pounds (1.15 kg) fresh or frozen blueberries (wild if possible)  
*Orgeat Syrup is used for cocktails such as MaiTais or Scorpions and  
can be found with the drink mixes in most well-stocked grocery stores.  
3
2
tablespoons (45 ml) fresh lime juice  
tablespoons (30 ml) light corn syrup  
Nutritional information per serving:  
Place sugar and water in a 1-1/2 quart (1.4 L) saucepan and bring to a  
boil over high heat. Reduce heat to medium and cook, undisturbed, until  
sugar is dissolved. Allow to cool completely. Thaw blueberries if frozen.  
Calories 164 (0% from fat) • carb. 42g • pro. 0g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 81mg • calc. 5mg • fiber 0g  
11  
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Place blueberries and lime juice in a blender or food processor fitted  
with the metal blade. Purée until smooth – this may require two batches,  
depending upon the size of the blender or processor. Press through a  
fine mesh sieve to remove seeds; discard seeds. Combine the strained  
blueberry purée with the cooled sugar syrup and corn syrup. Refrigerate  
2 hours or longer for best results. Remove from freezer 10 minutes  
before serving.  
Place the blueberry mixture into mixing bowl of Cuisinart® Supreme™  
Commercial Quality Ice Cream Maker. Place mixing paddle in lid; place  
lid and motor arm on unit. Set timer for 35-45 minutes for “soft” sorbet  
or 45-60 minutes for “hard” sorbet and let mix until thickened. If desired,  
transfer the sorbet to an airtight container and place in freezer until  
firm, about 2 hours, to “ripen.” Remove from freezer 10 minutes before  
serving.  
MANGO TANGO SORBET  
Makes ten 1/2-cup (125 ml) servings  
2
cups (500 ml) mango cubes [1/2-inch (1 cm)  
– fresh or frozen, thawed  
1
1/4  
cup (250 ml) granulated sugar  
cup (50 ml) fresh lemon juice  
zest of 1 tangerine or orange  
2-1/4 cups (550 ml) unsweetened tangerine juice  
Place mango cubes, sugar, lemon juice and tangerine zest in a medium  
bowl and stir. Allow to macerate for 1 hour or longer. Stir. Place in a  
blender or food processor and blend/process until completely puréed  
and smooth. Stir in tangerine juice. Refrigerate for 1 hour or longer.  
Pour the mango/tangerine mixture into mixing bowl of Cuisinart®  
SupremeCommercial Quality Ice Cream Maker. Place the mixing  
paddle in lid and place lid and mixing arm on unit. Set timer for 35-45  
minutes for “soft” sorbet or 45-60 minutes for “hard” sorbet and let mix  
until thickened. If desired, transfer to an airtight container and place in  
freezer until firm, about 2 hours, to “ripen.” Remove from freezer  
10 minutes before serving.  
Nutritional information per serving:  
Calories 173 (4% from fat) • carb. 48g • pro. 1g • fat 1g  
• sat. fat 0g • chol. 0mg • sod. 5mg • calc. 12mg • fiber 3g  
KIWI SORBET  
Makes ten 1/2-cup (125 ml) servings  
Nutritional information per serving:  
Calories 124 (1% from fat) • carb. 32g • pro. 0g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 1mg • calc. 14mg • fiber 1g  
1-1/4 cups (300 ml) granulated sugar  
1
2
3
1
cup (250 ml) water  
pounds (900 g) ripe kiwis, peeled, quartered  
tablespoons (45 ml) fresh lime juice  
teaspoon (5 ml) vanilla extract  
ORANGE CREAMSICLE SHERBET  
Makes ten 1/2-cup (125 ml) servings  
Place sugar and water in a 1-1/2 quart (1.4 L) saucepan on high heat  
and bring to a boil. Reduce heat to medium and cook, undisturbed, until  
sugar is dissolved. Allow to cool completely.  
1-1/2 cups (375 ml) frozen orange juice concentrate, thawed  
3
3
2
tablespoons (45 ml) granulated sugar  
cups (750 ml) fat free half-&-half or reduced fat milk  
teaspoons (10 ml) vanilla extract  
Place kiwi pieces and lime juice in blender or food processor fitted with  
metal blade (this may require 2 batches, depending upon size of unit).  
Pulse to chop, then process continuously until the mixture is totally  
puréed and smooth. Transfer to a bowl. Stir in cooled sugar syrup and  
vanilla. Chill for 2 hours or longer for best results.  
Combine orange juice concentrate, sugar and 1 cup (250 ml) half-&-half  
in a Cuisinart® Blender and blend until smooth. Stir in remaining  
half-&-half and vanilla.  
Pour the mixture into the freezer bowl. Place mixing paddle in lid.  
Place lid and mixing arm on unit. Set timer for 35-45 minutes for  
“soft” sherbet or 45-60 minutes for “hard” sherbet and let mix until  
thickened. If desired, transfer the frozen sherbet to an airtight container  
and place in freezer until firm, about 2 hours, to “ripen.” Remove from  
freezer 10 minutes before serving.  
Place kiwi mixture into mixing bowl of Cuisinart® SupremeCommercial  
Quality Ice Cream Maker. Attach mixing paddle and lid. Place the mixing  
paddle in lid and place lid and mixing arm on unit. Set timer for 35-45  
minutes for “soft” sorbet or 45-60 minutes for “hard” sorbet and let mix  
until thickened. If desired, transfer to an airtight container and place in  
freezer until firm, about 2 hours, to “ripen.” Remove from freezer  
10 minutes before serving.  
Nutritional information per serving:  
Calories 125 (8% from fat) • carb. 26g • pro. 3g • fat 1g  
• sat. fat 1g • chol. 4mg • sod. 105mg • calc. 82mg • fiber 0g  
Nutritional information per serving:  
Calories 159 (3% from fat) • carb. 40g • pro. 1g • fat 1g  
• sat. fat 0g • chol. 0mg • sod. 1mg • calc. 38mg • fiber 2g  
12  
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until completely smooth and puréed. Stir in the lemon juice, chilled  
simple syrup, half-&-half, and vanilla extract.  
EARL GREY SORBET  
Makes ten 1/2-cup (125 ml) servings  
Pour the apricot mixture into mixing bowl of Cuisinart® Supreme™  
Commercial Quality Ice Cream Maker. Place mixing paddle in lid and  
place lid and motor arm on unit. Set timer for 35-45 minutes for “soft”  
sherbet or 45-60 minutes for “hard” sherbet and let mix until thickened.  
If desired, transfer the frozen sherbet to an airtight container and place in  
freezer until firm, about 2 hours, to “ripen.” Remove from freezer  
10 minutes before serving.  
4-1/4 cups (1.1 L) water  
2
cups (500 ml) granulated sugar  
Earl Grey tea bags  
cup (80 ml) fresh lemon juice  
12  
1/3  
Combine water and sugar in a medium saucepan and bring to a boil.  
Reduce heat to simmer and let cook until sugar is dissolved – do not  
stir. Add tea bags and let steep for 15 minutes. Remove, squeeze and  
discard tea bags. Allow liquid to come to room temperature; stir in  
lemon juice. Chill for 6 hours or longer.  
Nutritional information per serving (made with fat free half-&-half):  
Calories 142 (3% from fat) • carb. 34g • pro. 1g • fat 1g  
• sat. fat 0g • chol. 2mg • sod. 53mg • calc. 37mg • fiber 1g  
Pour tea mixture into mixing bowl of Cuisinart® SupremeCommercial  
Quality Ice Cream Maker. Attach paddle to lid. Place lid and motor arm  
on unit. Set timer for 35-45 minutes for “soft” sorbet or 45-60 minutes  
for “hard” sorbet and let mix until thickened. When sorbet is thickened,  
serve as a soft “Italian” ice, or place in a resealable container and freeze  
for 2 hours or longer. If frozen longer than 2 hours, allow to sit at room  
temperature for 10 minutes before serving.  
VERY BERRY SHERBET  
Makes ten 1/2-cup (125 ml) servings  
1
12-ounce (340 g) bag frozen mixed berries, puréed and strained  
to remove seeds, or fresh berries in season  
cup (125 ml) granulated sugar  
Earl Grey Sorbet is very good as a summer treat with fresh berries or  
sliced fresh peaches.  
1/2  
3
tablespoons (45 ml) fresh lemon juice  
2 1/4 cups (550 ml) fat-free half & half or whole milk  
Nutritional information per serving:  
Calories 157 (0% from fat) • carb. 41g • pro. 0g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 3mg • calc. 1mg • fiber 1g  
Place berries, sugar and lemon juice in a medium bowl. Stir to combine.  
Allow to macerate for 2 hours or longer. Berries will release natural  
juices. Place berry mixture in blender or food processor (may need to  
do this in two batches). Process until completely puréed. Strain through  
a fine mesh sieve, pressing out seeds. Discard seeds. Stir in half-&-half.  
Pour the mixture into mixing bowl of Cuisinart® SupremeCommercial  
Quality Ice Cream Maker. Place mixing paddle in lid; place lid and motor  
arm on unit. Set timer for 35-45 minutes for “soft” sherbet or 45-60 min-  
utes for “hard” sherbet and let mix until thickened. If desired, transfer the  
frozen sherbet to an airtight container and place in freezer until firm, about  
2 hours, to “ripen”. Remove from freezer 10 minutes before serving.  
APRICOT SHERBET  
Makes ten 1/2-cup (125 ml) servings  
2/3  
2/3  
2
cup (160 ml) granulated sugar  
cup (160 ml) water  
cans [15-16 oz. (454 g) each] apricot halves in heavy syrup  
tablespoons (30 ml) fresh lemon juice  
2
1-1/4 cups (300 ml) fat free half-&-half  
Nutritional information per serving:  
1
teaspoon (5 ml) pure vanilla extract (may use half vanilla and  
half almond extract)  
Calories 122 (8% from fat) • carb. 26g • pro. 2g • fat 1g  
• sat. fat 1g • chol. 4mg • sod. 104mg • calc. 77mg • fiber 1g  
Combine the sugar and water in a Cuisinart® medium saucepan and bring  
to a boil over medium-high heat. Reduce heat to low and simmer without  
stirring until the sugar dissolves, about 3 – 5 minutes. Cool completely.  
[You will have about 3/4 cup (180 ml) simple syrup.]  
Drain apricots, reserving 2/3 cup (160 ml) of the heavy syrup [you will  
have about 2 cups (500 ml) poached apricot halves]. Place apricots and  
the reserved heavy syrup in the blender or food processor and process  
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Your Cuisinart® product has been manufactured to strict specifications and  
has been designed for use with the Cuisinart® authorized accessories and  
replacement parts for your model.  
WARRANTY  
LIMITED THREE-YEAR WARRANTY  
This warranty supersedes all previous warranties on the Cuisinart®  
Supreme™ Commercial Quality Ice Cream Maker. This warranty is available  
to consumers only. You are a consumer if you own a Cuisinart® Supreme™  
Commercial Quality Ice Cream Maker that was purchased at retail for  
personal, family or household use. This warranty is not available to retailers  
or other commercial purchasers or owners.  
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.  
We warrant that your Cuisinart® Supreme™ Commercial Quality Ice Cream  
Maker will be free of defects in material or workmanship under normal home  
use for three years from the date of original purchase.  
For warranty purposes, we would like to suggest that you register your  
original purchase. However, should you not wish to register on-line we  
recommend that you maintain original receipt indicating proof of purchase.  
In the event that you do not have proof of purchase date, the purchase date  
for purposes of this warranty will be the date of manufacture.  
When calling our Authorized Service Centre for in 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-  
50BCC. The manufacturing date code is a 4 or 5 digit number sometimes  
followed by a letter. Example, 40630K would designate year, month & day  
(2004, June 30th).  
If your coffeemaker should prove to be defective within the warranty period,  
we will repair it or, if we think it necessary, replace it. To obtain warranty  
service, please call our Consumer Service Centre toll-free at  
1-800-472-7606 or write to:  
Cuisinart Canada  
156 Parkshore Drive  
Brampton, Ont. L6T 5M1  
To facilitate the speed and accuracy of your return, please also enclose  
$10.00 for shipping and handling of the product. Please also be sure to  
include a return address, description of the product defect, product serial  
number, and any other information pertinent to the product’s return. Please  
pay by cheque or money order.  
NOTE: For added protection and secure handling of any Cuisinart® product  
that is being returned, we recommend you use a traceable, insured delivery  
service.  
©2005 Cuisinart.  
Cuisinart® is a registered trademark of Cuisinart  
Cuisinart Canada, 156 Parkshore Drive,  
Brampton, Ontario, L6T 5M1  
Printed in China  
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.  
04CC18178  
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