Gelato & Ice Cream Professional ICE100BCU CPT445U
Important Safeguards When using electrical appliances, basic safety precautions should always be followed, including the following: 1. The appliance is not intended to be operated by means of external timer or separate remote-control system. 2.
Congratulations on your purchase of the Cuisinart Gelato & Ice Cream Professional. For over 30 years Cuisinart’s aim has been to produce the very finest kitchen equipment. All Cuisinart products are engineered for exceptionally long life, and designed to be easy to use as well as to give excellent performance day after day. To learn more about our products and for recipe ideas visit our website www.cuisinart.co.
Contents Product Description............................................................................................................ 5 Safety Cautions.................................................................................................................. 6 Using the Ice Cream Maker............................................................................................... 9 Cleaning & Maintenance...............................................................................................
Product Description Easy Lock Lid Ice Cream Paddle Gelato Paddle 1.
Safety Cautions Carefully read all the instructions before using the appliance and keep in a safe place for future reference Always follow these safety cautions when using this appliance to avoid personal injury or damage to the appliance. This appliance should be used only as described within this instruction book. n Do not immerse the base in water, any other liquid or in a dishwasher. n To clean base, disconnect from the mains, clean using a damp cloth. Allow to dry thoroughly before re-use.
n No repair can be carried out by the user. Return the appliance to Customer Care Centre for inspection and repair or replacement. (See ’’UK After Sales Service’’ section). n For indoor use only. n For domestic use only. n The appliance should remain upright at all times. If the appliance is turned on its side or upside down, you will need to put it in an upright position and wait 24 hours before using. n Do not use any attachments other than those recommended or sold by Cuisinart.
UK Wiring Instructions The wires in the mains lead are coloured in accordance with the following code: n B LUE = NEUTRAL n B ROWN = LIVE n Y ELLOW & GREEN = EARTH As the colours of the wire in the mains lead of this appliance may not correspond with the colour marking identifying the terminals on your plug, proceed as follows: The wire which is coloured BLUE must be connected to the terminal which is marked with the letter N The wire which is coloured BROWN must be connected to the terminal which is ma
Using the Ice Cream Maker Before first use, clean the lid, mixing bowl and mixing paddles in warm soapy water. N.B. Do not clean any of the parts with abrasive cleaners, hard implements or in the dishwasher. n P lug the unit into a suitable mains socket. The red LED light will illuminate and flash to indicate the unit is in standby mode. n P repare the ingredients either using your own recipes or those provided on page 13. N.B.
To Pause n You can press the Start/Stop button at any stage during the freezing to pause. To restart, press the Start/Stop button again and the process will continue. To Add Time n Y ou can add time at any stage during the freezing process. Press the Start/Stop button to pause then press the timer button to increase the time remaining. Time will increase in 5 minute increments. Adding Extra Ingredients n A dd other ingredients e.g.
dissolve the sweetener. When making sorbet, test the ripeness and sweetness of the fruit before you begin. The freezing process reduces the sweetness of the 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. n Do not fill the mixing bowl higher than 4cm from the top. Take this into consideration if you wish to add extra ingredients towards the end.
UK Guarantee This Cuisinart appliance is guaranteed for consumer use for 5 years. This guarantee covers defects under normal use from date of purchase and ceases to be valid in the event of alteration or repairs by unauthorised persons. If the appliance does not perform satisfactorily due to defects in materials or manufacture, it will be repaired or replaced through Conair UK After Sales Service. No responsibility will be accepted for any damage caused in transit.
Recipes To help you get started with your new Ice Cream & Gelato Professional, we have included a few recipe ideas in this instruction manual. For further recipe ideas and inspiration please visit our website www.cuisinart.co.uk. You can also share some of your own recipe ideas on our Facebook page Cuisinart UK. Ice Cream Simple Vanilla Ice Cream......................................................................................................................14 Chocolate Ice Cream........................
Simple Vanilla Ice Cream 220ml full fat milk 150g granulated sugar 450ml double cream 1 tsp vanilla extract n P our the milk and sugar into a medium bowl and whisk until the sugar has dissolved. Stir in the cream and vanilla, cover and refrigerate for at least 2 hours, preferably overnight. n W ith the ice cream paddle fitted, whisk the mixture and pour into the ice cream maker bowl. Cover with the lid. n T urn appliance on and set the timer for 40 to 50 minutes.
Chocolate Ice Cream 225ml full fat milk 100g granulated sugar 200g milk chocolate, broken into 1cm pieces 450ml double cream 1 tsp vanilla extract n H eat the milk, cream and vanilla in a medium pan over a medium heat until just bubbling around the edges. P lace the sugar and chocolate into a food processor and process until finely chopped. Add the hot milk to the processor and mix until smooth. n T ransfer to a medium bowl to cool completely.
Strawberry Ice Cream 300g fresh strawberries, stemmed & sliced 1 tbsp lemon juice 160ml full fat milk 150g granulated sugar 300ml double cream 1 tsp vanilla extract n I n a small bowl combine the strawberries, lemon juice and 50g of the sugar. Stir gently and leave to stand in the fridge for 2 hours. Strain the strawberries, reserving juices. Mash or puree half of the strawberries and add to the reserved juices, leaving the remaining strawberries aside.
Berry Ripple Ice Cream 300g mixed berries 200g caster sugar 2 tbsp water 1 tbsp lemon juice 500ml whole milk 400ml double cream 1 vanilla pod (split down the middle and seeds scraped out) 5 egg yolks pinch of salt n I n a medium saucepan, combine the berries, 30g of the sugar and two tablespoons of water. Bring to the boil and simmer for a few minutes until the fruit is soft. R emove berry mixture from the heat, crush the berries until pureed, before passing through a sieve. Discard the pips.
Coconut & Chocolate Ice Cream 60g cocoa powder 140g of granulated sugar 70g light brown sugar 400ml tin of full fat coconut milk 400ml almond milk pinch of salt 30g unsweetened desiccated coconut (optional) n I n a bowl combine all the ingredients (except for the desiccated coconut) and whisk until smooth. C over and refrigerate for at least 2 hours, preferably overnight. n W hisk the mixture again thoroughly before pouring into the ice cream maker with the ice cream paddle already fitted.
Vanilla Custard Ice Cream 400ml whole milk 400ml double cream 200g granulated sugar 1 vanilla pod, split down the middle 5 large egg yolks pinch of salt n I n a medium saucepan over a medium-low heat whisk together the milk, cream, half of the sugar, salt and the scraped vanilla bean (including the pod). Bring the mixture to the boil. n W hilst this is heating, combine the egg yolks and the remaining sugar in a medium bowl. Beat the mixture until pale and thick.
Vanilla Gelato 250ml double cream 750ml full fat milk 175g granulated sugar 2 tbsp cornstarch pinch of salt 1/2 tbsp vanilla extract 1 tbsp liquid pectin n I n a medium saucepan over a medium heat combine the cream and 500ml of the milk. Bring to a simmer. W hilst this is heating whisk the remaining milk, sugar, cornstarch, salt and vanilla into a bowl. n O nce the milk and cream mixture has come to a simmer add the milk and sugar mixture.
Lemon Gelato 250ml double cream 500ml full fat milk 1/2 cup of lemon zest 6 lemons juiced 200g granulated sugar 2 tbsp cornstarch pinch of salt 1 tbsp vanilla extract 1 tbsp liquid pectin n I n a medium saucepan, combine the cream and 250ml of the milk. Set over a medium heat and bring to a simmer. W hilst the cream and milk mixture is heating, whisk the remaining milk (250ml), lemon zest, sugar, cornstarch, salt and vanilla into a bowl.
Espresso Gelato 250ml double cream 500ml full fat milk 250ml freshly brewed espresso 175g granulated sugar 2 tbsp cornstarch pinch of salt 1 tbsp liquid pectin n I n a medium saucepan, combine the cream and 375ml of the milk. Set over a medium heat and bring to a simmer. W hilst the cream and milk mixture is heating, whisk the remaining milk, espresso, sugar, cornstarch and salt into a bowl. n O nce the milk and cream mixture has come to a simmer add the milk and sugar mixture.
Orange, Mango & Passion Fruit Sorbet 300g mango cubes 180g granulated sugar 4 tbsp lemon juice zest of 1 orange 500ml unsweetened orange Juice 2 passion fruit n C ombine the mango, sugar, lemon juice and orange zest in a medium bowl. Leave to stand for 1 hour. S tir well and puree in a blender. n S tir in the orange juice and passion fruit pulp. n C over and refrigerate for at least 2 hours, preferably overnight.
Prosecco & Grapefruit Sorbet 180ml water 180g sugar zest of 2 grapefruit juice of 4 grapefruit pinch of salt 150ml Prosecco (Italian sparkling wine) n C ombine the water, sugar, grapefruit zest and salt in a small to medium saucepan set over a medium-low heat. Cook the mixture until the sugar is dissolved. P our the grapefruit juice into the sugar/zest mixture and whisk together. Cover and refrigerate for at least 2 hours, preferably overnight. n S train the mixture and then whisk in the prosecco.
Peach Frozen Yoghurt 415g tin of peach slices in juice 450g Greek yoghurt 150ml full fat milk 75g granulated sugar n n rain the peaches and reserve 100ml of the juice. Place the peaches in a blender. D dd the Greek yoghurt, milk, sugar and reserved peach juice. Process in a Blender until A smooth and the sugar has dissolved. n C over and chill for at least 2 hours, preferably overnight.
Honey Frozen Yoghurt 750g Greek yoghurt 250ml full fat milk 150g runny honey ombine the Greek yoghurt, milk and honey. Mix until smooth. C over and refrigerate for at least 2 hours, preferably overnight. C n O nce chilled, whisk the mixture again and pour into the ice cream/gelato maker with n n the ice cream paddle already fitted. Cover with the lid. n T urn the unit on and set the timer for 40-50 minutes. The frozen yoghurt is ready when it starts to thicken.
Refreshing Pineapple & Coconut Ice Drink 350ml light coconut milk 250ml fresh orange juice 300g pineapple - cut into chunks 1 ripe banana 3 tsp runny honey n P lace all the ingredients into a blender or food processor and blend for 1-2 minutes until smooth. C hill in the fridge for at least 2 hours, preferably overnight. n W ith the gelato paddle fitted pour the blended mixture into the ice cream maker and set the timer for 30 minutes. The drink is ready when ice crystals begin to form.
Icy Homemade Lemonade 2 unwaxed lemons 140g sugar 1L cold water fresh mint n n P lace the sugar into a blender and pulse 3 to 4 times on the high setting. emove the top and bottom of the two lemons then chop the lemons into quarters and R place into the blender with the sugar and half the cold water. Blend on high for 20 seconds or until the lemon is fully chopped. n S train the lemonade mixture through a sieve into a bowl and add remaining water.
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