User manual CUISINART ICE-40

[. . . ] INSTRUCTION AND RECIPE BOOKLET Flavor DuoTM Frozen Yogurt-Ice Cream & Sorbet Maker ICE-40 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. 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. [. . . ] Add the crushed peppermint candies during the last 5 minutes of mixing. If desired, transfer the ice cream to an airtight container and place in freezer until firm, about 2 hours to "ripen". Nutritional information per serving: Calories 274 (56% from fat) · carb. 58mg · fib 0g Fresh Lime Sorbet: Substitute 1-1/4 cups freshly squeezed lime juice for the lemon juice and 2 teaspoons finely chopped lime zest for the lemon zest. Fresh Lemon-Lime Sorbet: Use half lemon juice and half lime juice and 1 teaspoon each of finely chopped lemon and lime zest. Fresh Pink Grapefruit Sorbet: Substitute 1-1/4 cups freshly squeezed pink grapefruit juice for the lemon juice, and 1 tablespoon finely chopped grapefruit zest for the lemon zest. Add 3 tablespoons Orgeat Syrup to the mixture (Orgeat Syrup is used for cocktails such as a MaiTai or Scorpion, and can be found with the drink mixers in most grocery stores). SORBETS & SHERBETS FRESH LEMON SORBET Bits of fresh citrus zest add a burst of flavor to this refreshing sorbet. Preparation: 10 minutes + cooling time; 20 ­ 25 minutes chilling time. 1-3/4 1-3/4 1-1/4 2 cups sugar cups water cups freshly squeezed lemon juice teaspoons finely chopped lemon zest* FRESH MANGO SORBET A nice light ending to any meal. 28 1/3 2 3 ounces mango cubes cup sugar tablespoons corn syrup tablespoons fresh lemon or lime juice 7 Combine the mango cubes, sugar, corn syrup and lemon juice in a blender or food processor that has been fitted with the metal blade. Pulse to chop, then process until thick and smooth, scraping jar or work bowl as necessary with a spatula. The mango purée may be made up to one day ahead; cover and refrigerate until ready to use. Pour the mango purée into the freezer bowl and mix until the mixture thickens, about 20 to 25 minutes. If desired, transfer the mango sorbet to an airtight container and place in freezer until firm, about 2 hours to "ripen". Nutritional information per serving: Calories 112 (2% from fat) · carb. 10mg · fiber 2g LIME SHERBET Cool and refreshing, sherbets have long been favorite dessert treats. Preparation: 5 minutes, plus 20 ­ 25 minutes chilling time, optional 2 hours to ripen. 2-1/4 1 2 1 1-2 cups whole milk cup frozen limeade concentrate, thawed tablespoons sugar teaspoon grated lime zest drops green food coloring, optional FRESH STRAWBERRY SORBET Serve fresh strawberry sorbet in a chocolate candy cup. Preparation: 1-1/2 hours (active, about 15 ­ 20 minutes); 20 ­ 25 minutes chilling time. 2/3 2/3 3 12 3 cup sugar cup water tablespoons corn syrup ounces fresh strawberries, stems removed, quartered tablespoons fresh lemon or lime juice Combine the milk, limeade concentrate, sugar, and lime zest in a blender or food processor fitted with the metal blade. Pour the mixture into freezer bowl and let mix until mixture thickens, about 25 to 30 minutes. If desired, transfer sherbet to an airtight container and place in freezer until firm, about 2 hours. [. . . ] Garnish with a thin slice of lime. 1-3/4 1/4 1/4 2/3 Combine the sugar and water in a 1-1/2 quart saucepan and bring to a boil over medium heat. Cook without stirring until the sugar is completely dissolved, about 2 to 3 minutes. Remove from heat and add the lemon and lime zests; allow zest to remain in hot syrup for 5 minutes (longer if you prefer a more pronounced citrus flavor); strain and discard zest. Pour the juice mixture into the freezer bowl and mix until thickened, about 20 minutes. [. . . ]