INSTRUCTION AND RECIPE BOOKLET Automatic Frozen Yogurt-Ice Cream & Sorbet Maker ICE-20 Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT SAFEGUARDS CAUTION 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: This appliance is for household use. Any servicing other than cleaning and user maintenance should be performed by an authorized service representative. • Do not immerse base in water. • To reduce the risk of fire or electric shock, do not disassemble the base.
FEATURES AND BENEFITS FREEZING TIME AND BOWL PREPARATION 1. Ingredient Spout Pour recipe ingredients through the spout. Also use to add ingredients, like chips or nuts, without interrupting the freezing cycle. The freezer bowl must be completely frozen before you begin your recipe. The length of time needed to reach the frozen state depends on how cold your freezer is. For the most convenient frozen desserts and drinks, leave your freezer bowl in the freezer at all times.
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.
BASIC ICE CREAMS VANILLA ICE CREAM Preparation: 5 minutes, plus 20 – 25 minutes chilling time; optional 2 hours to ripen. Makes ten 1/2-cup servings. 1 3/4 2 1–2 cup whole milk, well chilled cup granulated sugar cups heavy cream, well chilled teaspoons pure vanilla extract, to taste In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 – 2 minutes on low speed. Stir in the heavy cream and vanilla to taste.
In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 – 2 minutes on low speed. Stir in the heavy cream plus any accumulated juices from the strawberries and vanilla. Turn the machine ON, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 – 30 minutes. Add the sliced strawberries during the last 5 minutes of freezing.
When cool, add the lemon juice and zest; stir to combine. Turn the machine ON, pour the lemon mixture into freezer bowl through ingredient spout and mix until thickened, about 25 – 30 minutes. *When zesting a lemon or lime use a vegetable peeler to remove the colored part of the citrus rind. Nutritional analysis per serving: Calories 204 (0% from fat) • carbo. 52g • pro .19g • fat 0g • sat. fat 0g • chol. 0mg • sod.
Turn the machine ON, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 – 30 minutes. Nutritional information per serving: Calories 69 (31% from fat) • carbo. 10g • pro. 2g • fat 2g • sat. fat. • chol. 10mg • sod. 37mg VARIATIONS: Orange Sherbet: Combine 3 cups whole milk with 1-1/4 cups orange juice concentrate (thawed), and 2 tablespoons sugar in a blender or food processor until smooth. Freeze as directed.
PREMIUM ICE CREAMS: VANILLA BEAN Preparation: about 40 - 45 minutes active time (must allow time to cool completely), 25 – 30 minutes chilling time; optional 2 hours to “ripen” in freezer. Makes about ten 1/2-cup servings. 1-1/2 cups whole milk 1-1/2 cups heavy cream 1 whole vanilla bean (about 6 inches in length) 2 large eggs 3 large egg yolks 3/4 cup sugar Combine the milk and cream in a medium saucepan. Use a sharp knife to split the vanilla bean in half lengthwise.
COFFEE ICE CREAM CHOCOLATE FUDGESICLE ICE CREAM Preparation: 5 minutes, plus 20 – 25 minutes chilling time; optional 2 hours to ripen. Makes ten 1/2-cup servings. Preparation: 5 minutes or less; 15 – 20 minutes; plus 15 - 20 minutes chilling time. Makes ten 1/2-cup servings.
FROZEN STRAWBERRY DAIQUIRIS Preparation: 5 minutes or less; 15 – 20 minutes; plus 15 - 20 minutes chilling time. Makes ten 1/2-cup servings. 1 cup fresh strawberries, washed and hulled (may also use frozen thawed, no sugar added) 2-1/2 cups water 2/3 cup granulated sugar 1/2 cup lime juice 1/2 cup light rum Place the strawberries in a blender or food processor fitted with the metal blade; pulse to chop, then process to purée, about 20 – 30 seconds. Add the remaining ingredients and process until smooth.
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