8
Nectarine “Sorbet”
While we suggest nectarines, this is best made with
very ripe, seasonal fruit. If nectarines are not available,
any other ripe stone fruit will work — peaches and
apricots being the best alternatives.
Makes about 3 cups
800g
nectarines, pitted and cut into 3cm pieces
(or you may use other stone fruit, such as
peaches and/or apricots
−
both should be
peeled and pitted)
1
½
tablespoons Honey or Simple Syrup
(see recipe, page 11) - (optional, based on
sweetness of the fruit)
¼
cup toasted, sliced or chopped almonds
(optional)
1. Assemble the paddle holder of the Cuisinart
®
Fruit
Scoop™ Frozen Dessert Maker with the fresh fruit
paddle. Place in freezer bowl and turn the unit on.
While the unit is running, put the nectarines, honey
or syrup (if using) into the frozen freezer bowl.
2. Once the nectarine mixture is frozen, but still soft,
about 18 minutes, slowly add the almonds (if using)
to the churning mixture. Once all have been added,
allow to churn to fully mix for an additional 1 minute.
Banana Chip “Ice Cream”
So creamy and delicious —
hard to believe it is not ice cream!
Makes about 3 cups
1
tablespoon honey
1
teaspoon vanilla extract
¼
teaspoon ground cinnamon Pinch salt
750g
medium, ripe bananas, cut into 2.5cm pieces
60g
dark chocolate, chopped (if using choc chips,
about 1⁄3 cup)
1. Mix the honey, vanilla, cinnamon and salt together in
a small measuring cup or bowl. Set aside.
2. Assemble the paddle holder of the Cuisinart
®
Fruit
Scoop™ Frozen Dessert Maker with the fresh fruit
paddle. Place in freezer bowl and turn the unit on.
While the unit is running, put the bananas into the
frozen freezer bowl and then follow with the
combined honey mixture.
3. While the bananas are churning, melt the chocolate
and keep warm; reserve.
4. Once the banana mixture is frozen, but still soft, about 15
minutes, slowly drizzle or spoon in the melted
chocolate to the churning mixture. Once all has
been added, allow to churn to fully mix for an
additional 1 minute.
Summer Fruit “Sorbet”
Keep the bananas, but use any other favourite fruit to
come up with your own blend. Bananas are a good base
and lend a creaminess to almost any combination.
Makes about 3 cups
200g
medium, ripe bananas, cut into 2.5cm pieces
350g
whole mango - flesh cut into 2.5cm pieces
250g
strawberries, hulled and halved
1. Assemble the paddle holder of the Cuisinart
®
Fruit
Scoop™ Frozen Dessert Maker with the fresh fruit
paddle. Place in freezer bowl and turn the unit on.
While the unit is running, put all of the fruit into the
frozen freezer bowl.
2. Allow to churn until desired consistency, about 15-
20 minutes.
Kiwi-Lime “Sorbet”
Sweet and sour, this kiwi sorbet is a refreshing,
low-calorie dessert.
Makes about 3 cups
800g
medium, ripe kiwis, peeled and cut into 2.5cm
pieces
1
lime, rind finely grated and juiced
2
tablespoons agave syrup or Simple Syrup
(see recipe, page 11) – optional
1. Assemble the paddle holder of the Cuisinart
®
Fruit
Scoop™ Frozen Dessert Maker with the fresh fruit
paddle. Place in freezer bowl and turn the unit on.
While the unit is running, put the kiwi fruit, lime rind
& juice into the frozen freezer bowl.
2. If you choose to use the agave syrup add it now. If
you are not using syrup reduce the lime juice so that
the result is not too tart.
3. Allow to churn until desired consistency, about 15-
20 minutes.
