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Recipe
Booklet
Reverse Side
INSTRUCTION BOOKLET
®
THE CUISINART COMMERCIAL QUALITY ICE CREAM & GELATO MAKER ICE-100
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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could create a risk of fire, especially if the appliance touches IMPORTANT SAFEGUARDS the walls of the garage or the door touches the unit as it closes. When using an electrical appliance, basic safety precautions should 14. Keep the appliance 8cm from other objects to ensure motor always be followed to reduce the risk of fire, electric shock, and/or ventilation. injury, including the following: 15. Do not upend this product or incline it over a 45˚ angle. 1. READ ALL INSTRUCTIONS BEFORE
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6. Touchpad Control Panel with LCD Readout CONTENTS a. Power Button Important Safeguards.................................... 2 Turns the unit on and off. Red LED light will be Parts and Features..................................... 3 illuminated when unit is on. If red LED is flashing, unit is in Standby mode, ready for use. Befor e First Use ........................................ 3 Operating Instructions ................................... 3 b. T imer Button Allows you to set fro
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6. Press the Power button to turn the unit on. The red LED light will be on Keep Cool and the LCD screen will display “00”. This function does exactly what it says….keeps cool! After the set time ends 7. Press the Timer button to set time from 60 to 10 minutes. The timer will the unit will go to Keep Cool. default to 60 minutes. Press and release timer button to decrease time The timer will blink “00” and the unit is now in the Keep Cool mode and in 1-minute increments. Press and hold
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TROUBLESHOOTING WARRANTY LIMITED THREE-YEAR WARRANTY PROBLEM SOLUTION This warranty supersedes all previous warranties on the Screen displays “EEEE”, Power off and unplug the unit. ® Cuisinart Commercial Quality Ice Cream & Gelato Maker. This continuous beeping and the unit is stopped. warranty is available to consumers only. You are a consumer if Contact Customer Service at 1-800-726-0190. ® you own a Cuisinart Commercial Quality Ice Cream & Gelato U n i t tu r n s of f s o o n e r t
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® CALIFORNIA RESIDENTS ONLY Your Cuisinart Commercial Quality Ice Cream & Gelato Maker has been manufactured to the strictest specifications and has California law provides that for In-Warranty Service, California been designed for use only in 120 volt outlets and only with residents have the option of returning a nonconforming product authorized accessories and replacement parts. This warranty (A) to the store where it was purchased or (B) to another retail ® expressly excludes any defec
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Instruction Booklet Reverse Side ® THE CUISINART COMMERCIAL QUALITY ICE CREAM & GELATO MAKER
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and place in freezer for about 2 hours. Remove from freezer about RECIPE TIPS 15 minutes before serving. The recipes that follow offer you a variety of options for delicious • When making sorbet, be sur e to test the ripeness and sweetness of frozen desserts. You may create or use recipes of your own, as long as the fruit before you use it. The freezing process reduces the sweetness the bases do not go over the top dasher on mixing paddle. of the fruit so that it will taste less sweet
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SIMPLE CHOCOLATE ICE CREAM SIMPLE ICE CREAMS SIMPLE VANILLA ICE CREAM For a real treat, serve this with our Hot Fudge Sauce on page 24. This ice cream can easily be dressed up by adding your favorite Makes about 5 cups (ten ½-cup servings) chopped candies or sprinkles at the end of churning. Makes about 5 cups (ten ½-cup servings) ¾ cup cocoa powder, sifted ½ cup granulated sugar 1½ cups whole milk ¹∕ cup packed dark or light brown sugar ³ 1 c up granulated sugar pinch sea or kosher s
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BUTTER PECAN ICE CREAM S’MORES ICE CREAM The butter used to toast the pecans can be saved All of the flavors of a s’more in one bite of ice cream. and used over pancakes or waffles. Makes about 6 cups (twelve ½-cup servings) Makes about 5 cups (ten ½-cup servings) ½ c up cocoa powder, sifted 4 tablespoons unsalted butter ¹∕ cup granulated sugar ³ 1 cup pecans (halves, pieces or whole) ¼ cup packed dark or light brown sugar 1 teaspoon sea or kosher salt p inch sea or kosher salt 1 cup whole
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• chol. 43mg • sod. 44mg • calc. 37mg • fiber 1g PEANUT BUTTER CUP ICE CREAM One of the easiest ice creams to make, the rich peanut butter flavors in this ice cream will have your friends and family in awe. FRESH STRAWBERRY ICE CREAM Makes about 5 cups (ten ½-cup servings) Best made when strawberries are at their peak in season, this ice 1 c up good quality peanut butter (natural or regular) cream is light, sweet and fruity. ²∕ cup granulated sugar ³ Makes about 5½ cups (eleven ½-cup servin
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Nutritional information per serving (based on ½ cup): CUSTARD-STYLE ICE CREAMS Calories 301 (63% from fat) • carb. 24g • pro. 4g • fat 21g • sat. fat 13g • chol. 177mg • sod. 62mg • calc. 102mg • fiber 0g VANILLA BEAN ICE CREAM BUTTERMILK ICE CREAM For the true vanilla lover. Be sure to use fresh vanilla beans to capture the intense flavor. This slightly tangy ice cream pairs well with a slice of Makes about 5 cups (ten ½-cup servings) Southern peach pie. Makes about 5 cups (ten ½-cup ser
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Nutritional information per serving (based on ½ cup): 4. P our the mixture through a fine mesh strainer and bring to room Calories 296 (62% from fat) • carb. 23g • pro. 3g • fat 20g • sat. fat 13g temperature. Cover and refrigerate at least 2 hours, or • chol. 193mg • sod. 57mg • calc. 73mg • fiber 0g overnight. Whisk mixture again before pouring into the ice cream maker. FRESH MINT WITH CHOCOLATE COOKIES 5. Pour the mixture into the mixing bowl of the Cuisinart® Ice Cream and Gelato Maker
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3. Place the chopped chocolate in a separate mixing bowl; 1. I n a medium saucepan set over medium-low heat, stir together reserve. the milk and heavy cream. Bring the mixture just to a boil. Turn heat off and add the orange zest; let mixture steep for 30 to 60 4. Once the milk/cream mixture has come to a slight boil, whisk minutes. After steeping, add half of the sugar and salt and about ¹∕ of the hot mixture into the yolk/sugar mixture. Add ³ gradually return the mixture just to a boil
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1 to 2 t easpoons pure vanilla extract ALTERNATIVE ICE CREAMS 5 l arge egg yolks DAIRY-FREE VANILLA ICE CREAM 1. In a medium saucepan set over medium-low heat, add the milk, half of the sugar, salt and the vanilla. Whisk to combine and The soy milk powder helps the texture of the ice cream. If you are bring the mixture just to a boil. intolerant to soy then search for a substitute at your local health- 2. While the milk mixture is heating, combine the yolks and food store. remaining s
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1. In a medium bowl, use a hand mixer on low speed or whisk to COCONUT CHOCOLATE ICE CREAM combine the milk, sugar substitute and salt until the sugar A delicious and creamy non-dairy frozen treat. Be sure to mix substitute is dissolved. Stir in the heavy cream and vanilla. the batter very well before freezing to avoid any clumps Cover, refrigerate, at least 2 hours, or overnight. Whisk mixture in the final product. again before pouring into the ice cream maker. Makes about 5 cups (ten
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CHOCOLATE-HAZELNUT GELATO GELATI * Our basic gelato recipe uses both cornstarch and liquid pectin for the creamiest Makes about 5 cups (ten ½-cup servings) consistency. Pectin is found in most grocery stores commonly near the gelatin and pudding section. 1¾ c ups heavy cream Basic Vanilla Gelato 2¼ cups whole milk, divided Drizzle in melted chocolate for a decadent stracciatela gelato. ½ cup granulated sugar Makes about 5 cups (ten ½-cup servings) 2 tablespoons cornstarch p inch sea or
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CUSTARD GELATO ESPRESSO GELATO This recipe uses egg yolks to create an extra creamy and For an extra jolt, add some dark chocolate covered espresso beans custard-like flavor. toward the end of freezing. Makes about 6 cups (twelve ½-cup servings) Makes about 4 cups (eight ½-cup servings) 1 cup heavy cream 1 cup heavy cream 2 cups whole milk, divided 2 c ups whole milk, divided 2 teaspoons pure vanilla extract 1 c up brewed espresso ¼ teaspoon sea or kosher salt 1 cup granulated sugar 2 tabl
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LEMON GELATO MASCARPONE AND FIG GELATO The perfect amount of sweet and tart for this classic gelato flavor. Mascarpone and fig combine deliciously together in this grown up gelato flavor. Makes about 4 cups (eight ½-cup servings) Makes about 6 cups (twelve ½-cup servings) 1 c up heavy cream Fig purée: 2 c ups whole milk, divided 1 cup dried, sulfate-free figs, about 12 figs 6 l emons, zest removed (about ½ cup of lemon zest), juiced with juice reserved 1½ cups water 1¼ cup granulated sug
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3. Once milk/cream mixture comes to a simmer, add the milk/ MIXED BERRY GELATO sugar mixture and stir until fully combined, reserve the mixing Makes about 5 cups (ten ½-cup servings) bowl for the mascarpone. Add the mascarpone and whisk to loosen slightly. 1 cup heavy cream 4. W hile still set over medium/medium-low heat, continuously stir 2 cups whole milk, divided until mixture boils and thickens to where it can coat the back of a spoon (this will take about 15 minutes, depending on th
