User manual CUISINART ICE-20

[. . . ] 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 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: READ ALL INSTRUCTIONS BEFORE USING. To protect against risk of electric shock, do not place cord, plug, or base of appliance in water or any other liquid. Close supervision is necessary when any appliance is used by or near children. Always unplug from outlet when not in use, before putting on or taking off parts, and before cleaning. [. . . ] 1/2 cup pasteurized egg product, such as EggBeaters® 3/4 cup sugar 1 cup whole milk 2 cups heavy cream 1 teaspoon rum extract 1 teaspoon brandy extract 1/2 teaspoon pure vanilla extract 1/8-1/4 teaspoon freshly grated nutmeg, to taste Combine the pasteurized egg product and sugar in a medium bowl and beat on medium speed with a hand mixer until thickened and pale yellow in appearance, about 1-1/2 to 2 minutes. Use low speed to stir in the whole milk, heavy cream, rum extract, brandy extract, and vanilla extract. Turn the machine ON, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 ­ 30 minutes. If desired, transfer the ice cream to an airtight container and place in freezer until firm, about 2 hours to "ripen. " Nutritional analysis per serving: Calories 244 (67% from fat) · carbo. 46 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. Turn the machine ON, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 ­ 30 minutes. Add the crushed peppermint candies during the last 5 minutes of mixing. Nutritional analysis per serving: Calories 282 (58% from fat) · carbo. 36mg · fib 0g SORBETS & SHERBETS FRESH LEMON SORBET Preparation: 10 minutes + cooling time, 25 ­ 30 minutes chilling time; optional 2 hours to "ripen" in freezer. 2 2 1-1/2 1 cups sugar cups water cups freshly squeezed lemon juice tablespoon finely chopped lemon zest * Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 ­ 5 minutes. This 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. 5 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. 2mg FRESH STRAWBERRY SORBET Preparation: 1-1/2 hours (active, about 15 ­ 20 minutes), 25 ­ 30 minutes chilling time; optional 2 hours to "ripen" in freezer. 1 cup sugar 1 cup water 1/4 cup corn syrup 1 quart fresh strawberries, stems removed, quartered 4 tablespoons fresh lemon or lime juice Bring the sugar and water to a boil in a medium saucepan. Reduce the heat and simmer without stirring until the sugar is completely dissolved. Combine the strawberries and lemon juice in a food processor fitted with the metal blade. Pulse to chop the strawberries, about 15 ­ 20 times, then process until the strawberries are completely puréed, 1 ­ 2 minutes. Press the strawberry purée through a fine mesh strainer (chinois) to remove seeds. [. . . ] 4 cups cola or other soda, lemonade, cranberry juice, white grape juice, Kool-Aid®, chilled * FROZEN DRINKS: THICK AND FROSTY PIÑA COLADAS Preparation: 5 minutes or less; 15 ­ 20 minutes; plus 15 - 20 minutes chilling time. 3 cups whole milk 1 can (10-ounce) frozen piña colada concentrate, thawed 1 teaspoon rum extract Combine the milk, piña colada concentrate, and rum extract in a blender or food processor fitted with the metal blade. Turn machine ON, pour into freezer bowl through ingredient spout and let mix until mixture becomes slushy, about 20 ­ 25 minutes. Nutritional information per serving: Calories 115 (76% from fat) · carbo. [. . . ]