Cuisinart The Fruit Scoop ICE-31, Instruction And Recipe Booklet

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9
1 teaspoon grated lime zest
8 medium, ripe kiwis, peeled and cut into
1-Inch pieces
1. Mix the simple syrup, lime juice and zest 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 kiwis into the
frozen freezer bowl and then follow with the
combined syrup mixture.
3. Allow to churn until desired consistency, about 15 to
20 minutes.
Nutritional information per serving (based on ½ cup):
Calories 71 (6% from fat) • carb. 183g • pro. 12g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 3mg
• calc. 20mg • fiber 2g
Tropical Mango “Sorbet” with a Kick
Blending the ingredients first allows the ginger flavor to
really shine in this creamy, frozen dessert.
Makes about 3½ cups
½ cup coconut milk
2 large, ripe mangos, peeled,
pitted and cut into 2-inch pieces
½ inch piece fresh ginger
Pinch kosher salt
1 Put all ingredients, in the order listed, into a blender
jar. Run on High until fully blended.
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, pour the mango mixture
into the frozen freezer bowl.
3. Allow to churn until desired consistency, about 20
minutes.
Nutritional information per serving (based on ½ cup):
Calories 67 (42% from fat) • carb. 10g • pro. 1g
• fat 3g • sat. fat 3g • chol. 0mg • sod. 24mg
• calc. 7mg • fiber 1g
Strawberry Basil “Sorbet”
Strawberries and basil are two ingredients that scream
summer. They come together nicely in this bright sorbet.
Makes about 3 cups
½ cup Simple Syrup (see recipe, page 11)
2 to 3 large sprigs fresh basil
6 cups fresh strawberries, hulled and halved
1. Prepare the basil simple syrup. Put the simple syrup
into a small saucepan set over medium heat. Once
syrup comes to a simmer, add the basil and remove
the pan from the heat. Rest for about 30 minutes
before removing the basil and then chilling
completely for use.
2. Once the simple syrup has cooled, prepare your
frozen dessert. 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, add the
strawberries into the frozen freezer bowl and then
follow with the basil simple syrup*.
3. Allow to churn until desired consistency, about 20
minutes.
*There will be some simple syrup remaining. It can be
stored in an airtight container in the refrigerator for up
to one week and used like the simple syrup recipe on
page 11.
Nutritional information per serving (based on ½ cup):
Calories 87 (4% from fat) • carb. 23g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 1mg
• calc. 28mg • fiber 4g
Cranberry Spice “Sorbet”
Looking for a new dish to add to the holiday dessert
table? This frozen treat is reminiscent of a sweet
cranberry sauce, but is mousse-like in consistency. Serve
a scoop alongside vanilla sponge cake.
Makes about 3½ cups
5 cups cranberries (fresh or frozen − not
thawed. If using frozen, use two 10-ounce
bags)
1¼ cups granulated sugar
¼ cup orange juice
1 cinnamon stick
1 star anise pod
Pinch ground cloves
Pinch ground nutmeg