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.
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.
2. Easy-lock Lid Transparent to let you watch the freezing process as it progresses. Lid is designed to easily lock to the base. 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. 6.
time will depend on the recipe and volume of the dessert or drink you are making. When the mixture has thickened to your liking, it is done. If you desire a firmer consistency, transfer the dessert or drink to an airtight container and store in the freezer for two or more hours. NOTE: Do not store frozen desserts or drinks in the freezer bowl. Desserts and drinks will stick to the side of the freezer bowl and may damage the bowl. Store only in a plastic airtight container.
peanut butter morsels, butterscotch morsels, toasted nuts, etc. Ingredients should be added about 5 minutes before the recipe is complete. Once the dessert or drink has begun to thicken, add the ingredients through the ingredient spout. Nuts and other ingredients should be no larger than a chocolate chip. ICE CREAM SERVING SUGGESTIONS Ice Cream Terrine You can make an ice cream terrine or loaf as a special way to serve your homemade ice cream, gelato, frozen yogurt, or sorbet.
BASIC ICE CREAMS SIMPLE VANILLA ICE CREAM Makes about fourteen ½-cup (125 ml) servings 1½ cups (375 ml) whole milk 11⁄8 cups (275 ml) granulated sugar 3 cups (750 ml) heavy cream 1½ tablespoons (22 ml) pure vanilla extract In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla.
heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved chopped candies or morsels and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
DEEP DARK CHOCOLATE ICE CREAM Makes about fourteen ½-cup (125 ml) servings 2¼ cups (550 ml) whole milk 2¼ cups (550 ml) heavy cream 1 vanilla bean 11⁄8 cups (275 ml) granulated sugar 11⁄8 cups (275 ml) Dutch process cocoa 2 large eggs 2 large egg yolks 2 teaspoons (10 ml) pure vanilla extract 12 ounces (336 g) bittersweet chocolate, chopped In a large saucepan, combine the whole milk and heavy cream over medium-low heat.
GELATO Red Raspberry Gelato Makes about fourteen ½-cup (125 ml) servings 4 cups (1 L) red raspberries (thawed if frozen) 1 cup (250 ml) granulated sugar 2¼ cups (550 ml) half-and-half, divided 6 large egg yolks ¼ cup (50 ml) fat-free powdered milk 1 cup (250 ml) heavy cream 2 teaspoons (10 ml) pure vanilla extract 1-2 drops red food colouring, optional (will enhance colour) Place raspberries in a food processor fitted with the metal “s” blade or in a blender [if using a blender, 2 cups (500 ml) at a time fo
MANGO GELATO Makes about fourteen ½-cup (125 ml) servings 1½ pounds (680 g) 1-inch (2.5 cm) mango cubes (thawed, if frozen) ½ cup (125 ml) mango nectar 2 cups (500 ml) whole milk 1 cup (250 ml) sugar ¼ cup (50 ml) fat-free powdered milk 8 large egg yolks 1 cup (250 ml) light cream 1 teaspoon (5 ml) pure vanilla extract Place mango cubes in a food processor fitted with the metal “s” blade or in a blender [if using a blender, 2 cups (500 ml) at a time for best results].
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. 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.
is called a simple syrup, and may be made ahead in larger quantities to have on hand for making Fresh Lemon Sorbet. Keep refrigerated until ready to use. When cool, add the lemon juice and zest; stir to combine. Turn the machine on. Pour the lemon mixture into the freezer bowl, and mix until the mixture thickens, about 25 to 30 minutes. The sorbet will have a soft texture similar to a freshly scooped Italian ice.
DARK CHOCOLATE SORBET Makes about fourteen ½-cup (125 ml) servings 4 cups (1L) water 12⁄3 cups (410 ml) granulated sugar 1 ⁄3 cups (80 ml) brown sugar, packed 2 cups (500 ml) unsweetened cocoa powder 1 tablespoon (15 ml) pure vanilla extract Combine the water and sugars in a 3¾ quart (3.6 L) non-reactive saucepan and place over medium heat. Stir until the sugar dissolves. Whisk in the cocoa and bring the mixture to a simmer. Simmer for 2 minutes, stirring constantly.
SLUSHIES Makes six servings 6 cups (1.5 L) cola or other soda, lemonade, cranberry juice, white grape juice, Kool-Aid®, chilled* Pour into freezer bowl, turn the machine on and let mix until thick and slushy, about 15 to 20 minutes. Serve immediately, or if desired, transfer to an airtight container and store in the freezer. Remove from freezer at least 20 minutes before serving. * Do not use sugar-free products to make slushies. Nutritional information per cola serving: Calories 43 (0% from fat) • carb.
WARRANTY LIMITED THREE-YEAR WARRANTY This warranty supersedes all previous warranties on this Cuisinart® product. This warranty is available to consumers only. You are a consumer if you own a Cuisinart® product that was purchased at retail for personal, family or household use. This warranty is not available to retailers or other commercial purchasers or owners.
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