INSTRUCTION AND RECIPE BOOKLET Flavour Duo Frozen Yoghurt-Ice Cream & Sorbet Maker ICE-40A For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury, including the following: 1. READ ALL INSTRUCTIONS BEFORE USING. 2. To protect against risk of electric shock, do not place cord, plug, or base of appliance in water or any other liquid. 3. This appliance should not be used by or near children or individuals with certain disabilities. 4.
INTRODUCTION FEATURES AND BENEFITS Congratulations on your purchase of the Cuisinart® Flavour Duo Frozen Yoghurt–Ice Cream & Sorbet Maker. Now you can delight big groups of family and friends with decadently rich homemade ice creams, light fruit sorbets, creamy sherbets and deliciously healthy frozen yoghurt. The dual-bowl design of this premium dessert maker lets you prepare up to 2 litres of 1 or 2 of your favourite frozen desserts in as little as 20 minutes! 1.
freezing, wash and dry the bowl. Wrap it in a plastic bag to prevent freez‑ er burn. We recommend that you place the freezer bowls in the back of your freezer where it is coldest. Reminder: Your freezer should be set to -18°C to ensure proper freezing of all foods and the freezer bowls for this product MAKING FROZEN DESSERTS OR DRINKS 1. Prepare recipe ingredients from pages that follow or from your own recipe. Cuisinart recipes begin on page 4.
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 litre. Recipe Tips • Frozen desserts from the Cuisinart® Flavour Duo use pure, fresh ingredients. Because of this, the desserts and drinks do not have the same characteristics as commercially prepared frozen desserts and drinks. Most store-bought versions use gums and preservatives to make them firmer.
from the heat; strain (the butter will have a pecan flavour 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. Cookies & Cream: Add ¼ to ¹∕³ cup coarsely chopped cookies (chocolate chips, Oreos®, Mint Oreos®, etc.) during the last 5 minutes of mixing.
Note: This ice cream will have a “natural” appearance of very pale pink. If a deeper pink is desired, sparingly add red food colouring by drops until desired colour is achieved. Nutritional information per serving: Calories 238 (64% from fat) • carb. 20 g • pro. 2g • fat 17g sat. fat 11g • chol. 64mg • sod. 28mg • calc. 58mg • fibre 0g SORBETS & SHERBETS Fresh Lemon Sorbet Bits of fresh citrus zest add a burst of flavour to this refreshing sorbet.
Fresh Strawberry Sorbet Serve fresh strawberry sorbet in a chocolate candy cup. Preparation: 1½ hours (active, about 15 to 20 minutes); 20 to 25 minutes chilling time, plus additional time, for firmer consistency. Makes about eight servings. ²∕³ ²∕³ 3 360 3 cup sugar cup water tablespoons corn syrup grams fresh strawberries, stems removed, litreered tablespoons fresh lemon or lime juice Bring the sugar and water to a boil in a medium saucepan.
Combine the milk, chocolate and sugar in a saucepan and place over low heat; stir until the chocolate is completely melted and sugar is dissolved. Transfer to a bowl and refrigerate until completely cool. Add the yoghurt, stir until smooth. Pour into the freezer bowl, turn the machine on and let mix until thickened, about 20 to 25 minutes. If desired, transfer the frozen yoghurt to an airtight container and place in freezer until it has reached desired firmness.
mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in colour, about 1½ to 2 minutes. Remove the vanilla bean pod from the milk/cream mixture. Pour out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow steady stream. When thoroughly combined, pour the egg mixture back into the saucepan and stir to combine. Cook, stirring constantly, over medium low heat until mixture is thick enough to coat the back of a spoon.
1 180 1 1 large egg yolk grams white chocolate, chopped tablespoon white crême de cacao teaspoon vanilla extract Combine milk and cream in a heavy bottomed saucepan and bring to a simmer over medium low heat. In a medium bowl, beat the sugar, egg, and egg yolk until thick and light. Measure out one cup of the hot milk mixture. With the mixer on low speed, add the hot milk to the egg mixture in a steady stream. Stir the egg mixture into the saucepan.
Frozen Drinks Slushies Prepare slushies in just minutes with juices or your favourite flavour of soda. Preparation: 5 minutes or less; 15 to 20 minutes plus 15 to 20 minutes chilling time. solved, about 2 to 3 minutes. Remove from heat and add cinnamon stick; allow cinnamon stick to remain in hot syrup for 5 minutes (longer if you prefer a more pronounced cinnamon flavour); remove cinnamon stick and discard. Cool syrup completely. Place cherries in a food processor fitted with the metal blade.
Nutritional information per serving: Calories 154 (0% from fat) • carb. 25g • pro. 0g • fat 0g sat. fat 0g • chol. 0mg • sod. 2mg • calc. 10mg • fibre 0g Raspberr-Ritas have proof of purchase date, the purchase date for purposes of this warranty will be the date of manufacture. To obtain warranty service, please register your warranty online at www.cuisinart.com.au or Raspberries and lime are paired in a new spin on a tried and true favou‑ rite.
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