ice30bcc_ib_recipe.qxd 12/7/04 4:49 PM Page 1 INSTRUCTION AND RECIPE BOOKLET Pure Indulgence™ Frozen Yogurt-Ice Cream & Sorbet Maker ICE-30BCC Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
ice30bcc_ib_recipe.qxd 12/7/04 4:49 PM Page 2 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. Close supervision is necessary when any appliance is used by or near children. 4.
ice30bcc_ib_recipe.qxd 12/7/04 4:49 PM Page 3 MAKING FROZEN DESSERTS OR DRINKS 3. Mixing Arm Mixes and aerates ingredients in freezer bowl to create frozen dessert or drink. 4. Freezer Bowl Contains cooling liquid within a double insulated wall to create fast and even freezing. Double wall keeps the bowl cool and at an even temperature. 5. Base Contains heavy-duty motor strong enough to handle ice cream, frozen yogurt, sherbet, sorbet, and frozen drinks. 1.
ice30bcc_ib_recipe.qxd 12/7/04 4:49 PM Page 4 SAFETY FEATURE The Cuisinart® Pure Indulgence™ Frozen Yogurt–Ice Cream & Sorbet Maker is equipped with a safety feature that automatically stops the unit if the motor overheats. This may occur if the dessert or drink is extremely thick, if the unit has been running for an excessively long period of time, or if added ingredients (nuts, etc.) are in extremely large pieces. To reset the unit, turn the ON/OFF switch to the OFF position. Let the unit cool off.
ice30bcc_ib_recipe.qxd 12/7/04 4:49 PM Page 5 serving so that it will become soft enough to slice but will still hold its shape. Serve plain, or with additional toppings such as fresh fruit, fruit syrup, chocolate or caramel sauce, nuts, cherries, etc. Top with freshly whipped cream. Ice Cream Sodas Ice cream sodas are made with a flavouring syrup, soda, and a scoop of your favourite ice cream, frozen yogurt or sorbet. Place 2 tablespoons (30 ml) syrup in the bottom of a large glass.
ice30bcc_ib_recipe.qxd 12/7/04 4:49 PM Page 6 Place the cocoa and sugars in a medium bowl; stir to combine. Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use. 11⁄8 3-5 3 2 1 Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes.
ice30bcc_ib_recipe.qxd 12/7/04 4:49 PM Page 7 the milk, brown sugar, and molasses until the sugar is dissolved, about 1 to 2 minutes. Stir in the pumpkin purée, cinnamon, ginger, and nutmeg. Add heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add the crumbled cookies during the last 5 minutes of mixing. The ice cream will have a soft, creamy texture.
ice30bcc_ib_recipe.qxd 12/7/04 4:49 PM Page 8 Remove the vanilla bean pod from the milk/cream mixture and discard. Measure out 1 cup (250 ml) 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 with the rest of the milk/cream mixture and stir to combine. Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon.
ice30bcc_ib_recipe.qxd 12/7/04 4:49 PM Page 9 Combine eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in colour (similar to mayonnaise), about 2 minutes. Remove the vanilla bean pod from the milk/cream mixture and discard it. Pour out 1 cup (250 ml) 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.
ice30bcc_ib_recipe.qxd 12/7/04 4:49 PM Page 10 Place the sugar and 11⁄2 cups (375 ml) of the half-and-half in a 2-1⁄2 quart (2.4 L) saucepan with a heavy bottom. Bring to a simmer over medium heat and stir to dissolve the sugar. Keep warm over low heat. Place the egg yolks in a medium bowl and whisk until thickened, about 2 minutes (may use a hand or stand mixer fitted with the whip on low speed). While whisking, slowly add 1⁄2 cup (125 ml) of the hot half-and-half/sugar mixture and whisk until blended.
ice30bcc_ib_recipe.qxd 12/7/04 4:49 PM Page 11 container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Nutritional information per serving: Calories 190 (52% from fat) • carb. 19g • pro. 5g • fat 11g sat. fat 6g • chol. 153mg • sod. 50mg • calc. 119mg • fiber 0g Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. During the last 5 minutes of freezing, add the chopped cherries.
ice30bcc_ib_recipe.qxd 12/7/04 4:49 PM Page 12 the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Nutritional information per serving: Calories 109 (19% from fat) • carb. 18g • pro. 5g • fat 2g sat. fat 2g • chol. 9mg • sod. 56mg • calc.
ice30bcc_ib_recipe.qxd 12/7/04 4:49 PM Page 13 CANTALOUPE SORBET Makes about fourteen 1⁄2-cup (125 ml) servings ⁄4 ⁄4 21⁄2 2 ⁄3 1 3 3 Nutritional information per serving: Calories 138 (9% from fat) • carb. 35g • pro. 2g • fat 2g sat. fat 1g • chol. 0mg • sod. 6mg • calc.19mg • fiber 4g cup (180 ml) granulated sugar cup (180 ml) water pounds (1.1 kg) cantaloupe cubes cup (160 ml) tangerine or orange juice tablespoon (15 ml) corn syrup Place sugar and water in a 11⁄2 quart (1.4 L) saucepan.
ice30bcc_ib_recipe.qxd 12/7/04 4:49 PM Page 14 DRINKS SLUSHIES Makes six servings RASPBERRY ’RITAS 6 Makes six servings 16 12 3 8 ounces (450 g) chilled fresh or frozen, thawed raspberries ounces (340 g) frozen limeade, thawed ounces (85 g) chilled Triple Sec ounces (227 g) chilled tequila thin lime slices for garnish cups (1.
ice30bcc_ib_recipe.qxd 12/7/04 4:49 PM Page 15 WARRANTY LIMITED THREE-YEAR WARRANTY 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 Center 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.
