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Instruction
Booklet
Recipe Booklet
Reverse Side
ICE CREAMS, SORBETS, SHERBETS & MORE!
™
THE CUISINART CLASSIC FROZEN YOGURT- ICE CREAM & SORBET MAKER
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tart, add sugar to the recipe. If the fruit is very ripe or sweet, reduce the RECIPE TIPS amount of sugar in the recipe. The recipes that follow offer you a variety of options for delicious frozen • Well-chilled mixtures may require shorter mixing times. drinks and desserts. You may create or use recipes of your own, as long • Mixing time suggestions can vary due to ingredients and type of recipe. 1 as they yield no more than 1 ⁄2 quarts. 1 Note: You should start with no more than 4 ⁄2 cups of l
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1 Pistachio: Add ⁄2 teaspoon almond extract to the base mixture. ADDING INGREDIENTS Add 1 cup shelled, roughly chopped pistachios (salted or unsalted) during the last 5 minutes of mixing. Ingredients such as chips and nuts should be added about 5 minutes before 3 Cookies & Cream or Candy & Cream: Add ⁄4 cup coarsely chopped the recipe is complete. Once the dessert or drink has begun to thicken, add ® ® cookies (chocolate chip, Oreo , Mint Oreo , chocolate-covered the ingredients through the in
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Chocolate Marshmallow Swirl: When removing the ice cream to a container COFFEE ICE CREAM for freezing, layer it with dollops of your favorite chocolate sauce and 1 Makes ten ⁄2-cup servings scoops of marshmallow crème (fluff). Freeze at least 2 hours before serving. 1 cup whole milk, well chilled 3 ⁄4 cup granulated sugar 2 – 3 tablespoons instant espresso or coffee, to taste FRESH STRAWBERRY ICE CREAM 2 cups heavy cream, well chilled 1 1 teaspoon pure vanilla extract Makes ten ⁄2-cup servings 1
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The ice cream will have a soft, creamy texture. Transfer the ice cream In a medium mixing bowl, use a hand mixer or whisk to combine the milk to an airtight container and freeze. Remove ice cream from freezer and granulated sugar until the sugar is completely dissolved, about 1 to 10 minutes before serving. 2 minutes on low speed. Stir in the heavy cream, vanilla and almond ™ extracts. Turn the Cuisinart Classic Frozen Yogurt-Ice Cream & Sorbet Nutritional information per serving: Maker on; pour
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the lid. When ice cream is mixed, transfer to a resealable Variations: container, layering the remaining cherries in dollops as the ice cream is Fresh Peaches & Cream: Combine 2 cups chopped ripe peaches with 1 placed in the container. Stir gently to swirl in and distribute. Freeze for ⁄2 cup sugar and 3 tablespoons freshly squeezed lemon juice and let 2 hours or longer before serving. Remove from freezer 10 minutes macerate for 2 hours. Drain and stir the accumulated juices into the before se
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20-25 minutes. The ice cream will have a soft, creamy texture. If a firmer WHITE CHOCOLATE ICE CREAM WITH consistency is desired, transfer the ice cream to an airtight container CHOCOLATE CHUNKS AND MACADAMIA NUTS and place in freezer for about two hours. Remove from freezer about 1 Makes ten ⁄2-cup servings 10 minutes before serving. 1 Nutritional information per serving: 1 ⁄4 cups whole milk 1 Calories 359 (60% from fat) • carb. 33g • pro. 7g • fat 26g • 1 ⁄3 cups heavy cream 2 sat. fat 15
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RASPBERRY FROZEN YOGURT FROZEN YOGURTS 1 Makes ten ⁄2-cup servings 16 ounces raspberries (can use frozen, thawed) VANILLA FROZEN YOGURT 1 cup granulated sugar 1 Makes ten ⁄2-cup servings 1 ⁄3 cup fresh lime juice 3 cups fat-free vanilla yogurt 1 1 ⁄4 cups whole milk 3 ⁄4 cup granulated sugar Place raspberries, sugar and lime juice in a medium bowl. Stir to blend. 1 2 ⁄2 cups plain fat-free yogurt Cover and allow to macerate for 2–3 hours in the refrigerator. Place the 1 ⁄4 cup heavy cream raspbe
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BLUEBERRY SORBET SORBETS & SHERBETS 1 Makes ten ⁄2-cup servings 1 1 ⁄3 cups granulated sugar FRESH LEMON SORBET 2 ⁄3 cup water 1 1 Makes ten ⁄2-cup servings 2 ⁄2 pounds fresh or frozen blueberries (wild if possible) 3 tablespoons fresh lime juice 2 cups sugar 2 tablespoons light corn syrup 2 cups water 1 1 ⁄2 cups freshly squeezed lemon juice 1 Place sugar and water in a 1 ⁄2-quart saucepan and bring to a boil over 1 tablespoon finely chopped lemon zest * high heat. Reduce heat to medium and coo
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consistency is desired, transfer the sorbet to an airtight container and DARK CHOCOLATE CHERRY SORBET place in freezer for about two hours. Remove from freezer about 1 Makes ten ⁄2-cup serving 10 minutes before serving. 1 Nutritional information per serving: 1 ⁄2 cups water 1 1 ⁄2 cups granulated sugar Calories 124 (1% from fat) • carb. 32g • pro. 0g • fat 0g 1 1 ⁄2 cups unsweetened cocoa powder • sat. fat 0g • chol. 0mg • sod. 1mg • calc. 14mg • fiber 1g 1 ⁄2 cup maraschino cherry juice 1 tea
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discard tea bags. Allow liquid to come to room temperature; stir in Place berries, sugar and lemon juice in a medium bowl. Stir to combine. lemon juice. Chill for 6 hours or longer. Allow to macerate for 2 hours or longer. Berries will release natural juices. Place berry mixture in blender or food processor (may need to TM Turn the Cuisinart Classic Frozen Yogurt-Ice Cream and Sorbet do this in two batches). Process until completely puréed. Strain through Maker on; pour the mixture into freez
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BROWN COW SLUSHY Makes 3 to 4 servings 1 1 ⁄4 cups fat-free half-and-half 1 ⁄3 cup granulated sugar 1 3 ⁄2 cups best-quality root beer In a medium mixing bowl, use a hand mixer to combine the half-and-half and granulated sugar until the sugar is dissolved, about 1–2 minutes on ™ low speed. Stir in root beer. Turn the Cuisinart Classic Frozen Yogurt-Ice Cream & Sorbet Maker on; pour the mixture into freezer bowl, and let mix until thickened and slushy, about 12–20 minutes, depending on thickness
