Cuisinart IC-50C, Instruction And Recipe Booklet

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RECIPE TIPS
The recipes that follow offer you a variety of options
for delicious frozen desserts. You may create or use
recipes of your own, as long as they yield no more
than 1½ quarts (1.4 L).
• Frozen desserts from the Cuisinart ® Fruit Scoop TM
Frozen Dessert Maker Attachment use pure, fresh
ingredients. Because of this, the desserts and
drinks do not have the same characteristics as
commercially prepared frozen desserts and drinks.
Most store-bought versions use gums and
preservatives to make them firmer.
If you desire a
firmer consistency, transfer the dessert to an
airtight container and store in the freezer until
desired consistency is reached, usually two or
more hours.
• Some recipes use precooked ingredients. For best
results, the mixture should be chilled overnight
before using. Or, chill the recipe over an ice bath
until it is completely cooled, before using.
• To make an ice bath, fill a large container with ice
and water. Place saucepan or other container into
the ice bath. Cool precooked ingredients
completely.
• Prior to freezing, most recipes may be stored in the
refrigerator for up to 3 days.
• You may substitute lower-fat creams (e.g., half and
half), milk (reduced fat or lowfat) as well as non-
dairy milks (soy, rice) for heavy cream and whole
milk used in many recipes. However, keep in mind
that the higher the fat content, the richer and
creamier the result. Using lower-fat substitutes
may change the taste, consistency and texture of
the dessert. When substituting, be sure to use the
same volume of the substitute as you would have
used of the original item. For example, if the recipe
calls for 2 cups (500 ml) of cream, use a total of
2 cups (500 ml) of the substitute [such as 1 cup
(250 ml) cream, 1 cup (250 ml) whole milk].
• You may substitute artificial sweeteners for sugar.
If the recipe is to be precooked, add the sweetener
after the heating process is complete and
ingredients have cooked. Stir the mixture
thoroughly to dissolve the sweetener.
• In recipes that use alcohol, add the alcohol during
the last 2 minutes of the freezing process.
Otherwise, the alcohol may impede the freezing
process.
• When making sorbet, be sure to test the ripeness
and sweetness of the fruit before you use it. The
freezing process reduces the sweetness of the fruit
so that it will taste less sweet than the recipe
mixture. If the fruit tastes tart, add sugar to the
recipe. If the fruit is very ripe or sweet, reduce the
amount of sugar in the recipe.
• The following Cuisinart recipes will yield up to 1½
quarts (1.4 L) of dessert. When pouring ingredients
in through the ingredient spout, DO NOT fill the
freezer bowl higher than 1/4 inch (0.6 cm) from the
top of the freezer bowl. The ingredients will
increase in volume during the freezing process.
• When making more than one recipe at a time, be
sure the freezer bowl is completely frozen before
each use. Additional freezer bowls may be
purchased on the Cuisinart website (www.cuisinart.
ca).
• Make sure paddle and splash guard are in place
before turning on machine.
• For fresh fruit frozen dessert tips, see page 5.
Fruit Extras Preparation Yield
Apple Spices such as cinnamon,
nutmeg, cloves, allspice. Simple
syrup. Maple syrup. Peeled, cored and cut into 2-inch (5
cm) pieces. Apples must be cooked
with other flavourings first. Cool
completely and then prepare frozen
dessert 6 medium apples
= 3 cups (750 ml)
Apricot Extracts (vanilla, almond); toasted
nuts; simple syrup; honey Pitted and cut into 1-inch (2.5 cm)
pieces 2 pounds
(907 g) apricots
= 3½ cups
(875 ml)
Banana Other fruits (berries, mango, etc.);
melted chocolate, cinnamon;
coconut; honey Cut into 1-inch (2.5 cm) pieces 6 medium-large
bananas = 4
cups (1 L)
Berries
(blackberry,
blueberry,
raspberry) Banana; mango; granulated
sugar; citrus zest (such as orange
or lime) Berries can be churned either fresh or
cooked (and cooled) 6 cups (1.5 L)
mixed berries =
4 cups (1 L)
Cranberry Warm spices such as cinnamon,
star anise, cloves, nutmeg; sugar
(cranberries are very tart!) Must cook cranberries with sugar.
Cool completely and then prepare
frozen dessert 5 cups (1.25 L) =
3½ cups (875 ml)
Kiwi Fresh Mint; Citrus juice and zest
(lime or orange); simple syrup Peel and cut into 1-inch (2.5 cm)
pieces 8 medium kiwi =
3½ cups (875 ml)
Mango Ginger; vanilla extract; coconut;
berries; cherries; bananas; melted
chocolate; fresh mint Peeled, pitted and cut into 2-inch (5
cm) pieces 2 large
mangoes =
3½ cups
(875 ml)
Peach Spices such as cinnamon and
nutmeg; oats; nuts; brown or
granulated sugar; honey; extracts
(vanilla or almond) Peeled, pitted and cut into 1-inch (2.5
cm) pieces. Cook with sweeteners
and spices. Cool completely and then
prepare frozen dessert 6 medium
peaches =
3½ cups (875 ml)
Pear Honey; extracts (vanilla or
almond); nuts Peeled, cored and cut into 2-inch (5
cm) pieces. Hard pears should be
cooked with any flavourings and then
cooled completely before preparing
frozen dessert. Soft pears can be
frozen without cooking 6 medium
pears = 3½ cups
(875 ml)
Strawberry Mango; banana; other berries;
fresh basil; simple syrup Hulled and halved 6 cups (1.5 L) =
3 cups (750 ml)