User manual CUISINART ICE-25BC RECIPE

[. . . ] Recipe Booklet ICE CREAMS, SORBETS, SHERBETS & MORE! Instruction Booklet Reverse Side THE CUISINART CLASSICTM FROZEN YOGURT- ICE CREAM & SORBET MAKER RECIPE TIPS The recipes that follow offer you a variety of options for delicious frozen drinks and desserts. You may create or use recipes of your own, as long as they yield no more than 11/2 quarts. Note: You should start with no more than 41/2 cups of liquid, as it will expand in volume. Recipe Tips: · Frozen desserts from the Cuisinart ClassicTM Frozen Yogurt-Ice Cream & Sorbet Maker use pure, fresh ingredients. [. . . ] Chill the custard as directed, adding the reserved chopped peaches during the last 5 minutes of chilling. Fresh Strawberries & Cream: Purée 1 pound fresh or frozen thawed strawberries in a food processor or blender. Five minutes before ice cream is ready, add 1/2 cup sliced or quartered fresh strawberries. DECADENT DOUBLE CHOCOLATE ICE CREAM Makes ten 1/2 cup servings 11/3 11/2 1 /2 1 /4 3 /4 4 6 11/2 11/2 4 cups whole milk cups heavy cream cup granulated sugar cup packed brown sugar cup Dutch process cocoa large eggs ounces bittersweet chocolate, chopped teaspoons pure vanilla extract teaspoons pure chocolate extract ounces good quality white chocolate or bittersweet chocolate, chopped Combine the milk and cream in a medium saucepan with a heavy bottom. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in color (similar to mayonnaise), about 2 minutes. 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 and stir to combine. Cook, stirring constantly, over medium low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl, cover with a sheet of plastic wrap placed directly on the custard, and chill completely. Pour the chilled custard into the freezer bowl, turn the machine ON and let mix until thickened, about 25 - 30 minutes. Nutritional analysis per serving: Calories 314 (72% form fat) · carb. 87mg · fiber 0g In a medium saucepan with a heavy bottom, combine the whole milk and heavy cream over medium low heat and bring to a simmer. Combine the sugars, cocoa, and eggs in a medium bowl; use a hand mixer on medium speed to beat until thickened like mayonnaise. With the mixer on low speed, add the hot milk/cream in a slow, steady stream to the thickened egg mixture and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream; stir until chocolate is melted. Cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a chocolate pudding. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled (8 hours or overnight). Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker on; pour the mixture into freezer bowl and let mix until thicken, about 5 20-25 minutes. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about two hours. Remove from freezer about 10 minutes before serving. Nutritional information per serving: Calories 359 (60% from fat) · carb. 99mg · fiber 3g WHITE CHOCOLATE ICE CREAM WITH CHOCOLATE CHUNKS AND MACADAMIA NUTS Makes ten 1/2-cup servings 11/4 cups whole milk 11/3 cups heavy cream 2 /3 cup sugar 4 large eggs 8 ounces white chocolate, chopped (not summer coating) 1 tablespoon brandy or Kirschwasser 1 teaspoon vanilla extract 1 teaspoon almond extract 2 ounces bittersweet chocolate, chopped in 1/4­1/2-inch chunks 1 /3 cup toasted macadamia nuts, chopped Combine milk and cream in a heavy bottomed saucepan and bring to a simmer over medium low heat. With the mixer on low speed, add the hot milk to the egg mixture in a steady stream. Cook over low heat, stirring constantly, until the mixture reaches 160°F when checked with an instant read or candy thermometer. [. . . ] Add 2 teaspoons pure vanilla extract and 1 teaspoon ground cinnamon. EARL GREY SORBET Makes ten 1/2-cup servings 41/4 2 12 1 /3 cups water cups granulated sugar Earl Grey tea bags cup fresh lemon juice Combine water and sugar in a medium saucepan and bring to a boil. Reduce heat to simmer and let cook until sugar is dissolved ­ do not stir. Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker on; pour the mixture into freezer bowl and let mix until thicken, about 20-25 minutes. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about two hours. [. . . ]