1
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 1
1
⁄
2
quarts.
Note:
You should start with no more than 4
1
⁄
2
cups of liquid, as it will
expand in volume.
Recipe Tips:
• Frozen desserts from the Cuisinart Classic
™
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 or drink 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, these ingredi-
ents should be chilled overnight before being incorporated into the ice
cream recipe. Or, chill them over an ice bath until they are completely
cooled, before incorporating them into the ice cream recipe.
• 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 mixed recipes may be stored in the refrigerator for
up to 3 days.
• You may substitute lower fat creams (e.g. half-and-half) and milk (reduced
fat or lowfat) 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 two cups of cream, use a total of
two 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.
• 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 not taste as sweet as 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.
• Well-chilled mixtures may require shorter mixing times.
• Mixing time suggestions can vary due to ingredients and type of recipe.
ICE CREAM SERVING SUGGESTIONS
Ice Cream Pies
You can easily make an ice cream pie using any flavor of ice cream, frozen
yogurt, or even sorbet. Begin with a cooled crust – traditional pastry or
crumb (it may be placed in the freezer while you are mixing your filling). You
may fill the crust directly or add a layer of syrup or chocolate, or sprinkle the
hot crust with chopped chocolate, chocolate chips or nuts. Spoon your
frozen mixture directly from the Cuisinart Classic
™
Frozen Yogurt-Ice Cream
& Sorbet Maker into the chilled crust. Freeze for 1 hour until the top is firm,
then cover and freeze until needed. Thirty minutes before serving, remove
from the freezer and place in the refrigerator. Serve plain, or with additional
toppings. Freshly whipped cream makes a nice garnish.
Ice Cream Sodas
Ice cream sodas are made with a flavoring/syrup, soda, a scoop of your
favorite ice cream, frozen yogurt or sorbet. Place 2 tablespoons syrup in the
bottom of a large glass. Add chilled soda or seltzer to within 3 inches of the
lip of the glass. Top with 1 large scoop of very firm ice cream, frozen yogurt
or sorbet. The ice cream soda may be topped off with a dollop of whipped
cream. You may do a traditional soda such as a Black & White (chocolate
syrup, seltzer, vanilla ice cream) or something more exotic like ginger ale
with a scoop of fruit flavored sorbet.
Small plastic or paper cups work wonderfully for making popsicles. Add
whatever kind of food-safe wooden or plastic craft stick you’d like for the
popsicle stick.
Frozen Ice Cream/Yogurt/Sorbet Popsicles
Use a cup/container that is 4 to 6 ounces in size. Your frozen mixture should
be thick enough to hold the popsicle stick upright, but not frozen solid. Use
one, two, or more flavors in layers to create the combination you prefer. You
may fold fruit or candy into the ice cream, frozen yogurt or sorbet to before
creating your layers. You may also add crunch with layers of chopped nuts,
candies, or mini chocolate morsels. For best results, freeze each layer for an
hour before adding the next layer. Then freeze until completely solid and
frozen. After from the mold, the ice cream may be dipped in a chocolate
sauce or covered in one of the readily available liquid “shell” coatings that
freeze solid when used to top frozen treats.
