6
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.
• Frozen desserts from the Cuisinart
®
Automatic Frozen
Yogurt–Ice Cream & Sorbet Maker 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 low-fat) 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 of cream, use a total of 2 cups of the substitute
(such as 1 cup cream, 1 cup 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, refer
to sweetener's packaging for substitution directions.
Some sweeteners will need to be reduced.
• 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 Cuisinart recipes listed below will yield up to 1½
quarts of dessert. When pouring ingredients in through
the ingredients spout, DO NOT fill the freezer bowl higher
than ¼ inch 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.com).
• Make sure mixing paddle and lid are in place before
turning on machine.
Simple Vanilla Ice Cream
This ice cream can easily be dressed up by adding your
favorite chopped candies or sprinkles at the end of
churning.
Makes about 4½ cups (nine, ½-cup servings)
1
cup whole milk
¾
cup granulated sugar
Pinch kosher salt
2
cups heavy cream
1
tablespoon pure vanilla extract
1. In a medium bowl, use a hand mixer on low speed
or whisk to combine the milk, sugar and salt until
the sugar is dissolved. Stir in the heavy cream and
vanilla extract. Cover and refrigerate a minimum of 2
hours, preferably overnight. Whisk mixture together
again before continuing.
2. Turn on the Cuisinart
®
ice cream maker; pour the
mixture into the frozen freezer bowl and let mix until
thickened, about 15 to 20 minutes. The ice cream
will have a soft, creamy texture. If a firmer
consistency is desired, transfer the ice cream to an
airtight container and place in freezer for about 2
hours. Remove from freezer about 15 minutes
before serving.
Nutritional information per serving (based on ½ cup):
Calories 268 (67% from fat) • carb. 20g • pro. 2g • fat 20g
• sat. fat 13g • chol. 76mg • sod. 50mg
calc. 68mg • fiber 0g
Simple Chocolate Ice Cream
For a real treat, serve this with our
Hot Fudge Sauce on page 15.
Makes about 5 cups (ten, ½-cup servings)
¾
cup cocoa powder, sifted
½
cup granulated sugar
1
⁄
3
cup packed, dark brown sugar
Pinch kosher salt
1
cup whole milk
2
cups heavy cream
1½
teaspoons pure vanilla extract
1. In a medium bowl, whisk together the cocoa, sugars
and salt. Add the milk and, using a hand mixer on
low speed or a whisk, beat to combine until the
cocoa, sugars and salt are dissolved. Stir in the
heavy cream and vanilla extract. Cover and
refrigerate a minimum of 2 hours, preferably
overnight. Whisk mixture together again before
continuing.
2. Turn on the Cuisinart
®
ice cream maker; pour the
mixture into the frozen freezer bowl and let mix until
