13
attachment. Place in freezer bowl and turn the unit
on. While the unit is running, pour the mixture into
the frozen freezer bowl. Mix until thickened, about
20 minutes. Add the reserved 2 tablespoons of the
caramel sauce and allow to churn until just swirled
in, no more than 30 seconds. 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. Garnish with a pinch of the flaked sea salt.
Dairy-Free Vanilla Ice Cream
You will not miss anything in this alternative sweet treat.
Makes about 4 cups
750ml unsweetened dairy-free milk (soy, almond, rice)
2
tablespoons tapioca starch
cup caster sugar Pinch salt
1
½
teaspoons vanilla extract
1. In a medium bowl, combine all ingredients. Use a
hand mixer or whisk on low speed, beat to combine
until the sugar is dissolved. Cover and refrigerate a
minimum 2 hours, preferably overnight. Whisk
mixture again before continuing.
2. Assemble the paddle holder of the Cuisinart
®
Fruit
Scoop™ Frozen Dessert Maker with the ice cream
attachment. Place in freezer bowl and turn the unit
on. While the unit is running, pour the mixture into the
frozen freezer bowl. Allow to churn until thickened,
about 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.
Note – tapioca starch freezers better than cornflour.
Ideally do use tapioca.
Coconut Ice Cream with Chocolate
Chunks (dairy free)
Rich and creamy with the perfect amount of
chocolate in every bite.
Makes about 5 cups
2
cans (400g each) coconut milk
(do not use “lite”)
½
cup caster sugar Pinch salt
1
teaspoon vanilla extract
120g
dark chocolate (melted and kept warm (can
use dairy-free or carob chips)
1. Using a blender jug mix the coconut milk, sugar, salt
and vanilla until very smooth with no clumps. Chill
for a minimum of 2 hours. Whisk mixture before
continuing.
2. Assemble the paddle holder of the Cuisinart
®
Fruit
Scoop™ Frozen Dessert Maker with the ice cream
attachment. Place in freezer bowl and turn the unit
on. While the unit is running, pour the mixture into
the frozen freezer bowl. Allow to churn until thick,
about 18 minutes. Slowly drizzle in the melted
chocolate; allow to churn to fully mix for an
additional 1 - 2 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.
Triple Citrus Sorbet
Cool and refreshing, this sorbet uses citrus
juice plus the zest to maximize flavor.
Makes 4
½
cups
2
large grapefruits (about 1kg)
2
oranges (about 500g)
1
lime
1
cup caster sugar
250ml water
1. Peel a 8cm piece of rind from one of the grapefruit
and one orange. Grate,
½
teaspoon of rind from the
lime; reserve.
2. Put the grapefruit and orange peel into a medium
saucepan with 1 cup of sugar and 1 cup of water.
Set over medium-low heat and cook until the sugar
has fully dissolved. Remove from heat and cool
completely. Once cool, remove the citrus peels and
discard.
3. Juice the grapefruits, oranges and lime. There
should be about 3 cups of juice in total. Whisk
together with the lime rind and the cooled citrus
simple syrup.
4. Assemble the paddle holder of the Cuisinart
®
Fruit
Scoop™ Frozen Dessert Maker with the ice cream
attachment. Place in freezer bowl and turn the unit
on. While the unit is running, pour the mixture into
the frozen freezer bowl. Allow to churn until
thickened, about 22 - 24 minutes. The sorbet will
have a soft, creamy texture. If a firmer consistency
is desired, transfer the sorbet to an airtight
container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before
serving.
