Cuisinart ICE-70C series, Инструкция и книга рецептов

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Nutritional information per serving [based on ½ cup (125 ml)]:
Calories 95 (32% from fat) • carb. 15g • pro. 2g • fat 3g • sat. fat 2g
• chol. 9mg • sod. 29mg• calc. 45mg • fiber 1g
Honey-Almond Frozen Yogurt
The flavours of this are like eating a bowl of Greek yogurt topped with honey.
Makes about 5 cups (1.25 L) [ten 1/2-cup (125 ml) servings]
3 cups (750 ml) heavy cream
1
⁄
3
cup (75 ml) honey
1
⁄
3
cup (75 ml) granulated sugar
Pinch kosher salt
2 cups (500 ml) whole milk, plain Greek yogurt
1½ teaspoons (7 ml) pure almond extract
¾ cup (175 ml) sliced almonds
1. In a small to medium saucepan, combine the cream, honey, sugar
and salt. Bring to a simmer, whisking occasionally to combine
ingredients. Cool to room temperature.
2. In a medium mixing bowl, whisk the yogurt and almond extract
together until combined. Slowly whisk in the cooled cream/honey
mixture and continue to whisk until combined. Cover and refrigerate
at least 2 hours, or overnight. Whisk mixture again before pouring
into the ice cream maker.
3. Press Ice Cream and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. The
frozen yogurt will have a soft, creamy texture. If a firmer consistency
is desired, transfer the frozen yogurt 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 (125 ml)]:
Calories 282 (65% from fat) • carb. 22g • pro. 3g • fat 20g • sat. fat 14g
• chol. 71mg • sod. 56mg • calc. 78mg • fiber 1g
Dark Chocolate Sorbet
A step away from ordinary sorbets, our Dark Chocolate Sorbet is a decadent treat.
Makes about 8 cups (2 L) [sixteen 1/2-cup (125 ml) servings]
4 cups (1 L) water
2 cups (500 ml) granulated sugar
½ teaspoon (2 ml) kosher salt
4 ounces (115 g) semisweet chocolate, chopped [or about
3
⁄
4
cup (175 ml) chocolate chips]
2 cups (500 ml) cocoa powder, sifted
1½ teaspoons (7 ml) pure vanilla extract
1. Prepare simple syrup with the water, sugar and salt by adding all
three to a medium saucepan set over medium-low heat. Cook
mixture until the sugar is fully dissolved.
2. While syrup is cooking, put the chocolate in a medium bowl; reserve.
3. In a medium bowl, gradually add the hot simple syrup to the cocoa
powder by whisking constantly until smooth. Pour mixture over the
chopped chocolate. Let sit for 5 minutes to melt the chocolate; add
the vanilla and stir to combine. Cool to room temperature. Cover, and
refrigerate at least 2 hours, or overnight.
4. Press Sorbet and then Start/Stop. Pour the mixture through the
spout and then cover with the measuring cap. Let mix until
thickened. The sorbet will have a soft 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.
Nutritional information per serving [based on ½ cup (125 ml)]:
Calories 171 (15% from fat) • carb. 36g • pro. 2g • fat 3g • sat. fat 1g
• chol. 0mg • sod. 69mg • calc. 4mg • fiber 2g
Lemon-Basil Sorbet
The basil adds a nice undertone to the sorbet,
but any one of your favourite herbs could be substituted.
Makes about 7 cups (1.75 ml) [fourteen 1/2-cup (125 ml) servings]
3 1
⁄
4
cups (810 ml) water
2 1
⁄
4
cups (550 ml) granulated sugar
2 tablespoons (30 ml) lemon zest, divided
1½ cups (375 ml) packed fresh basil
Pinch kosher salt
3 1
⁄
4
cups (810 ml) fresh lemon juice
1. Prepare lemon simple syrup with the water, sugar and 1 tablespoon
(15 ml) of the lemon zest by adding all three to a medium saucepan
set over medium-low heat. Cook mixture until the sugar is fully
dissolved. Remove from heat.
2. Once the simple syrup is ready, add the basil and salt. Let the
mixture steep for 30 minutes. Stir in the lemon juice. Cool to room
temperature, cover and refrigerate at least 2 hours, or overnight.
3. Strain the chilled mixture through a fine mesh strainer, discarding the
zest and basil. Press Sorbet and then Start/Stop. Pour the mixture
through the spout and then cover with the cap. Let mix until
thickened. The sorbet will have a soft 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.
Nutritional information per serving [based on ½ cup (125 ml)]:
Calories 140 (0% from fat) • carb. 37g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 12mg • calc. 14mg • fiber 0g
Raspberry-Mint Sorbet
The perfect pairing of flavours for a light dessert.
Makes about 8 cups (2 L) [sixteen 1/2-cup (125 ml) servings]
3 cups (750 ml) water
2 cups (500 ml) granulated sugar
1 cup (250 ml) packed mint leaves
Pinch kosher salt
6 cups (1.5 L) frozen raspberries, thawed
1. Prepare simple syrup with the water and sugar by adding both to a
medium saucepan set over medium-low heat. Cook mixture until the
sugar is fully dissolved.
2. Once the simple syrup is ready, remove from heat and add the mint
leaves and salt. Let the mixture steep for 15 to 20 minutes. If you
desire a milder mint flavor, remove and discard the mint leaves after
steeping, but for a more intense sorbet, blend the sugar/mint mixture
using a Cuisinart
®
Immersion Blender.
3. Add the raspberries and, using a Cuisinart
®
Immersion Blender,
blend the mixture until smooth. Strain through a fine mesh strainer,
cool to room temperature, cover and refrigerate at least 2 hours,
or overnight.
4. Press Sorbet and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. The
sorbet will have a soft 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.
Nutritional information per serving [based on ½ cup (125 ml):
Calories 190 (1% from fat) • carb. 50g • pro. 1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 10mg• calc. 19mg • fiber 4g
Prosecco-Grapefruit Sorbet
This refreshing dessert could also double as a frozen cocktail.
Makes about 4 cups (1 L) [eight 1/2-cup (125 ml) servings]
¾ cup (175 ml) water
¾ cup (175 ml) granulated sugar
1 tablespoon (15 ml) grapefruit zest
Pinch kosher salt
2 cups (500 ml) fresh grapefruit juice
¾ cup (175 ml) prosecco (Italian sparkling wine)
1. Combine the water, sugar, zest and salt in a small to medium
saucepan set over medium-low heat. Cook mixture until the sugar
is fully dissolved.