Cuisinart ICE-100, Instruction Booklet

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2
RECIPE TIPS
The r eci pes t hat f ollo w off er y ou a v ari ety o f op tio ns f or d elic iou s froz en
drin ks a nd d ess ert s. Y ou m ay cre ate o r use r eci pes o f you r ow n, a s lon g
as t hey y iel d no m ore t han 1
1
⁄
2
quar ts.
Note : You s hou ld s tar t with n o mo re t han 4
1
⁄
2
cup s of l iq uid , as i t will
exp and in v olume .
Recip e T ips
• Gelato and Sorbet bases should be no mor e than 1 quart (should not
go above the highest dasher on the paddle).
• Ice Cr eam bases should be no more than 5 cups (should not go above
the highest dasher on the paddle).
• For optimum consistency , chill all mixtures for a minimum of 2 hours, or
up to 3 days. Always re-whisk the mixtur e after chilling to be sure all in -
gredients ar e well combined. While chilling the mixture is not r equired,
this step will prevent any “ice” or “fat” crystals fr om forming during the
freezing pr ocess for resting it in a chilled envir onment helps bind the
ingredients together .
• Fr ozen desserts from the Cuisinart® Gelato & Ice Cr eam Maker use
pure, fr esh ingredients. Because of this, the desserts do not have the
same characteristics as commercially pr epared fr ozen desserts. Most
store-bought versions use gums and pr eservatives to make them
firmer. If you desir e a firmer consistency, transfer the dessert to an
airtight container and store in the fr eezer until desired consistency is
reached, usually two or mor e hours.
• Some r ecipes use precooked ingr edients. For best results, the mixtur e
should be chilled overnight befor e using. Or, chill the r ecipe over an ice
bath, until it is completely cooled, before using. T o make an ice bath, fill
a large container with ice and water . Place saucepan or other container
into the ice bath. Cool precooked ingr edients completely.
• You may substitute lower fat cr eams (e.g., half and half) and/or milk
(reduced fat or low fat) for heavy cr eam and whole milk used in many
recipes. However , keep in mind that the higher the fat content, the
richer and creamier the r esult. 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 two cups of
cream, use a total of two cups of the substitute (such as 1 cup cr eam,
1 cup whole milk). See our recipes starting on page 3 for mor e tips.
• You may substitute artificial sweeteners for sugar . Stir the mixture
thoroughly to dissolve the sweetener . See our recipe using Splenda on
page 9 for a guide.
• When making sorbet, be sur e to test the ripeness and sweetness of
the fruit before you use it. The fr eezing process r educes the sweetness
of the fruit so that it will taste less sweet than the recipe mixtur e. If the
fruit tastes tart, add additional sugar to the recipe. If the fruit is very
ripe or sweet, reduce the amount of sugar in the r ecipe. Use our sorbet
recipes on page 17 as a guide.
• Make sur e the mixing paddle and lid are in place befor e turning on
machine.
ADDING INGREDIENTS
• Ingr edients such as chips and nuts should be added about 5 minutes
before the fr eezing process is complete. Y ou want it to still be soft
enough to be able to fully incorporate into the frozen mixtur e.
• To add a chocolate swirl to ice cr eam, gelato or frozen yogurt, drizzle in
hot fudge or melted chocolate. The melted chocolate will harden once it
makes contact with the freezing ingr edients so add it in a slow drizzle to
ensure that it does not clump.