Specifications

5
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. Simply
line an 8-cup (9x5x3-inch) loaf pan with a large sheet of plastic wrap.
Spoon frozen mixture into prepared pan, cover completely and freeze
for at least 2 hours. If desired, frozen mixture can be layered with thin
cookies or layers of cake about 1⁄4- to 1⁄2- inch thick. Remove from
freezer and place in refrigerator for 20 to 30 minutes before serving
to facilitate slicing. Slice with a sharp knife that has been dipped in
hot water, then dried.
Ice Cream Pies
You can easily make an ice cream pie using any flavour of ice cream,
frozen yogurt, or even sorbet. Begin with a cooled crust – traditional
pastry or crumb (it can be placed in the freezer while you are mixing
your filling). You can fill the crust directly or add a layer of syrup,
chocolate (you can sprinkle the hot crust with chopped chocolate or
chocolate chips – they will then melt and form a layer of chocolate
candy) or nuts. Spoon your frozen mixture directly from the Cuisinart
ICE-30BCC into the chilled crust. Freeze for 1 hour until the top is
firm, then cover and freeze until needed. Remove from the freezer
and place in the refrigerator for 30 minutes before 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) of syrup in the bottom of a large glass. Add
chilled soda or seltzer to within 2 inches (5 cm) of the rim of the
glass. Top with 1 large scoop of very firm ice cream, frozen yogurt or
sorbet – trying to get the scoop to straddle the rim of the glass but
also be partly submerged in the soda. If the ice cream is too deep
into the soda it will cause it to overflow, and if it doesn’t touch, it is
not an ice cream soda. The ice cream soda can be topped off with a
squirt of whipped cream. The possibilities are endless. You can do a
traditional soda such as a Black-and-White (chocolate syrup, seltzer,
vanilla ice cream) or use ginger ale with a scoop of fruit-flavoured
sorbet – or a more exotic combination.
Medleys or Parfaits
Choose flavours and colours that complement each other, and layer
in parfaits or arrange on plates using small scoops. For instance, a
bowl of small scoops of Red Raspberry Gelato, Blueberry Cassis
Gelato, Mango Gelato, and Green Tea Gelato will make a dramatic
presentation. Or try a medley of jewel-toned sorbets, such as Pink
Grapefruit, Blueberry, and Sweet Dark Cherry.