ICE-35 - Ice cream maker CUISINART - Free user manual and instructions

Product Type	Frozen Yogurt, Ice Cream & Sorbet Maker
Model	ICE-35
Brand	Cuisinart
Capacity	1.5 quarts (1.4 liters)
Power Consumption	50 Watts
Voltage	120 V, 60 Hz
Material	Wood veneer bucket, stainless steel freezer bowl, plastic lid and base
Mixing Arm	Detachable plastic mixing arm for aeration
Ingredient Spout	Allows adding ingredients during freezing
Easy-Lock Lid	Transparent lid with 4-position locking mechanism
Freezer Bowl	Double-insulated with cooling liquid for fast, even freezing
Control	On/Off switch
Safety Feature	Auto shut-off if motor overheats; resets after cooling
Cleaning	Hand wash freezer bowl, lid, mixing arm; wipe base with damp cloth
Dishwasher Safe	Freezer bowl is NOT dishwasher safe
Cord Storage	Push-button cord storage in base
Non-Slip Feet	Rubber feet for stability
Warranty	3-year limited warranty
Accessories	Freezer bowl, mixing arm, lid with spout
Intended Use	Household use only

Frequently Asked Questions - ICE-35 CUISINART

How long does it take to freeze the bowl before use?

The freezer bowl must be completely frozen before use. Freezing time ranges from 6 to 22 hours, depending on your freezer temperature. To check, shake the bowl; if you don't hear liquid moving, it's ready. For best results, keep the bowl in the freezer at all times.

Can I make more than one batch in a row?

Yes, but the freezer bowl must be fully frozen again between batches. This may take several hours. It's recommended to have a second freezer bowl if making multiple batches back-to-back.

What ingredients can I add through the spout?

You can add solid ingredients like chocolate chips, nuts, or cookie pieces about 5 minutes before the cycle ends. Pieces should be no larger than a chocolate chip. Do not add large chunks as they may damage the mixing arm.

Why did my machine stop during operation?

The Cuisinart ICE-35 has a safety feature that automatically stops if the motor overheats. This can happen if the mixture is too thick, the unit runs too long, or large ingredients are added. Turn the switch to Off, let it cool for a few minutes, then restart.

Can I store ice cream in the freezer bowl?

No, do not store frozen desserts in the freezer bowl for more than 30 minutes. The dessert may stick to the bowl and cause damage. Transfer to an airtight container for longer storage.

How should I clean the freezer bowl?

Wash the freezer bowl, lid, and mixing arm in warm soapy water. Do not put the freezer bowl in the dishwasher. Wipe the motor base with a damp cloth. Do not use abrasive cleaners or scouring pads.

Is the mixing arm adjustable?

No, the mixing arm simply rests in the center of the freezer bowl with the circle side facing up. It does not fit tightly and will turn as the bowl rotates.

What is the maximum capacity for ingredients?

Do not fill the freezer bowl higher than 1/2 inch from the top, as the mixture will expand during freezing. For best results, prepare no more than 2 quarts of liquid mixture.

Can I use the machine to make drinks?

Yes, you can make frozen drinks like slushies or smoothies. Follow the same process; the mixture will thicken to a soft-serve consistency in 25-35 minutes.

What should I do if the lid doesn't lock?

The lid has a 4-position locking feature. Place the lid on the base and rotate it until it clicks into one of the four positions. Ensure the lid is aligned with the base before turning on.

USER MANUAL ICE-35 CUISINART

Cutsaint and Frozen Yogurt-Ice Cream & Sorbet Maker with a glass bowl of fresh fruit in the foreground (no text or symbols on main objects)

Frozen Yogurt-Ice Cream & Sorbet Maker

ICE-35

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

IMPORTANT SAFEGUARDS

When using an electrical appliance, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury, including the following:

1. READ ALL INSTRUCTIONS BEFORE USING.
2. To protect against risk of electric shock, do not place cord, plug, or base of appliance in water or any other liquid.
3. Close supervision is necessary when any appliance is used by or near children.
4. ALWAYS UNPLUG FROM OUTLET WHEN NOT IN USE, BEFORE PUTTING ON OR TAKING OFF PARTS, AND BEFORE CLEANING.
5. Avoid contact with moving parts. Keep hands, hair, clothing, as well as spatulas and other utensils away during operation to reduce the risk of injury and/or damage to the appliance.
6. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions, or is dropped or damaged in any manner. Return the appliance to the nearest Cuisinart® Repair Center for examination, repair, electrical or mechanical adjustment.
7. The use of attachments not recommended by Cuisinart may cause fire, electric shock or risk of injuries.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch hot surfaces.
10. Keep hands and utensils out of freezer bowl while in use to reduce the risk of injury to persons or to the appliance itself. DO NOT USE SHARP OBJECTS OR UTENSILS INSIDE THE FREEZER BOWL! Sharp objects will scratch and damage the inside of the freezer bowl. A rubber spatula or wooden spoon may be used when the appliance is in the Off position.
11. Do not use the freezer bowl on flames, hot plates or stoves. Do not expose to heat source. Do not wash in dishwasher; doing so may cause risk of fire, electric shock or injury.

SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY

NOTICE

This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.

CAUTION

This appliance is for household use. Any servicing other than cleaning and user maintenance should be performed by an authorized service representative.

• Do not immerse base in water.
• To reduce the risk of fire or electric shock, do not disassemble the base. Note: the base does not contain any user-serviceable parts.
  • Repairs should be made only by authorized personnel.
• Check voltage to be sure that the voltage indicated on the name plate agrees with your voltage.
  • Never clean with scouring powders or hard implements.

FEATURES AND BENEFITS

1. Ingredient Spout

Pour recipe ingredients through the spout. Also use to add ingredients, like chips or nuts, without interrupting the freezing cycle.

1. Easy-Lock Lid

Transparent to let you watch the freezing process as it progresses. Lid is designed with four-position locking feature to easily lock to the base.

1. Mixing Arm

Mixes and aerates ingredients in freezer bowl to create frozen dessert or drink.

1. Freezer Bowl

Contains cooling liquid within a double insulated wall to create fast and even freezing. Double wall keeps the bowl cool and at an even temperature.

1. Wood Veneer Bucket

Sturdy base finished with an attractive wood exterior looks great on any countertop.

1. On/Off Switch

2. Rubber Feet (not shown)

Nonslip feet keep base stationary during use.

1. Cord Storage (not shown)

Unused cord is easily pushed into the base to keep counters neat and safe.

BEFORE USING FOR THE FIRST TIME

DO NOT immerse the motor base in water. Wipe it with a damp cloth. Wash the lid, freezer bowl and mixing arm in warm soapy water to remove any dust or residue from the manufacturing and shipping process. DO NOT clean any of the parts with abrasive cleaners or hard implements.

FREEZING TIME AND BOWL PREPARATION

The freezer bowl must be completely frozen before you begin your recipe. The length of time needed to reach the frozen state depends on how cold your freezer is. For the most convenient frozen desserts and drinks, leave your freezer bowl in the freezer at all times. You can take it out any time for immediate use. In general, freezing time is between 6 hours and 22 hours. To determine whether the bowl is completely frozen, shake it. If you do not hear liquid moving, the cooling liquid is frozen. Before freezing, wash and dry the bowl. Wrap it in a plastic bag to prevent freezer burn. We recommend that you place the freezer bowl in the back of your freezer where it is coldest.

Reminder: Your freezer should be set to 0^ F to ensure proper freezing of all foods.

MAKING FROZEN DESSERTS OR DRINKS

1. Use Cuisinart's recipes from the pages that follow, or use your own recipe, making sure it yields 2 quarts or less. Do not fill the freezer bowl higher than 12 from the top. The ingredients will increase in volume during the freezing process. For best results, prepare ingredients in a container from which it is easy to pour.
2. Remove the freezer bowl from the freezer. (Remove plastic bag if you have wrapped freezer bowl.) Place freezer bowl on the center of the base.
   NOTE: Bowl will begin to defrost quickly once it has been removed from freezer. Use it immediately after removing from freezer.
3. Place mixing arm in freezer bowl. Arm does not fit tightly. It just rests in the center of the bowl, with the circle side facing up.
4. Place lid on base. Easy-lock lid mechanism allows lid to rest on base in multiple positions.
5. Turn the On/Off switch to On position. Freezer bowl will begin to turn.
6. Immediately pour recipe ingredients through ingredient spout.
7. Frozen desserts or drinks will be done in 25 to 35 minutes. The time will depend on the recipe and volume of the dessert or drink you are making. When the mixture has thickened to a soft-serve consistency, it is done. If you desire a firmer consistency, transfer the dessert or drink to an airtight container and store in the freezer for two or more hours.

NOTE: Do not store frozen desserts or drinks in the freezer bowl. Desserts and drinks will stick to the side of the freezer bowl and may damage the bowl. Store only in a plastic airtight container.

ADDING INGREDIENTS

Ingredients such as chips and nuts should be added about 5 minutes before the recipe is complete. Once the dessert or drink has begun to thicken, add the ingredients through the ingredient spout. Nuts and other ingredients should be no larger than a chocolate chip.

SAFETY FEATURE

The Cuisinart® Frozen Yogurt-Ice Cream & Sorbet Maker is equipped with a safety feature that automatically stops the unit if the motor overheats. This may occur if the dessert or drink is extremely thick, if the unit has been running for an excessively long period of time, or if added ingredients (nuts, etc.) are in extremely large pieces. To reset the unit, turn the On/Off switch to the Off position. Let the unit cool off. After a few minutes, you may turn the unit on again and continue making the dessert or drink.

CLEANING AND STORAGE

Cleaning

Clean the freezer bowl, mixing arm and lid in warm soapy water. DO NOT PUT FREEZER BOWL IN THE DISHWASHER. Wipe motor base clean with damp cloth. Standard wood polish or waxes are suitable to use on wood housing. DO NOT CLEAN FREEZER BOWL AND HOUSING WITH ABRASIVE CLEANSERS OR IMPLEMENTS. Dry all parts thoroughly.

Storage

Keep unit out of direct sun as sunlight may fade wood housing.

DO NOT put freezer bowl in freezer if bowl is wet. DO NOT store lid, mixing arm, or base in freezer. You may store the freezer bowl in the freezer for convenient, immediate use. Before freezing, wrap the bowl in a plastic bag to prevent freezer burn. Do not store frozen desserts or drinks in the freezer bowl in the freezer for more than 30 minutes at a time. Transfer frozen desserts or drinks to an airtight container for longer storage in the freezer.

WARRANTY

LIMITED THREE-YEAR WARRANTY

This warranty supersedes all previous warranties on the Cuisinart® Frozen Yogurt-Ice Cream & Sorbet Maker.

This warranty is available to consumers only. You are a consumer if you own a Cuisinart® Frozen Yogurt-Ice Cream & Sorbet Maker that was purchased at retail for personal, family or household use. Except as otherwise required under applicable state law, this warranty is not available to retailers or other commercial purchasers or owners.

We warrant that your Cuisinart® Frozen Yogurt-Ice Cream & Sorbet Maker will be free of defects in material or workmanship under normal home use for three years from the date of original purchase.

We recommend that you visit our website, www.cuisinart.com for a fast, efficient way to complete your product registration. However, product registration does not eliminate the need for the consumer to maintain the original proof of purchase in order to obtain the warranty benefits. In the event that you do not have proof of purchase date, the purchase date for purposes of this warranty will be the date of manufacture.

If your Cuisinart: Frozen Yogurt-Ice Cream & Sorbet Maker should prove to be defective within the warranty period, we will repair it, or if we think necessary, replace it. To obtain warranty service, please call our Consumer Service Center toll-free at 1-800-726-0190 or write to:

Cuisinart, 7811 North Glen Harbor Blvd., Glendale, AZ 85307.

To facilitate the speed and accuracy of your return, please also enclose \$10.00 for shipping and handling of the product (California residents need only supply proof of purchase and should call 1-800-726-0190 for shipping instructions). Please also be sure to include a return address, description of the product defect, product serial number, and any other information pertinent to the product's return. Please pay by check or money order.

NOTE: For added protection and secure handling of any Cuisinart® product that is being returned, we recommend you use a traceable, insured delivery service. Cuisinart cannot be held responsible for in-transit damage or for packages that are not delivered to us. Lost and/or damaged products are not covered under warranty.

Your Cuisinart® Frozen Yogurt-Ice Cream & Sorbet Maker has been manufactured to strict specifications and has been designed for use with the Cuisinart® Frozen Yogurt-Ice Cream & Sorbet Maker accessories and replacement parts. These warranties expressly exclude any defects or damages caused by accessories, replacement parts or repair service other than those that have been authorized by Cuisinart.

These warranties do not cover any damage caused by accident, misuse, shipment or other than ordinary household use.

These warranties exclude all incidental or consequential damages. Some states do not allow the exclusion of or limitation of incidental or consequential damages, so the foregoing limitation may not apply to you.

CALIFORNIA RESIDENTS ONLY

California law provides that for In-Warranty Service, California residents have the option of returning a nonconforming product (A) to the store where it was purchased or (B) to another retail store which sells Cuisinart® products of the same type. The retail store shall then, according to its preference, either repair the product, refer the consumer to an independent repair facility, replace the product, or refund the purchase price less the amount directly attributable to the consumer's prior usage of the product. If the above two options do not result in the appropriate relief to the consumer, the consumer may then take the product to an independent repair facility if service or repair can be economically accomplished. Cuisinart and not the consumer will be responsible for the reasonable cost of such service, repair, replacement, or refund for nonconforming products under warranty.

California residents may also, according to their preference, return nonconforming products directly to Cuisinart for repair or, if necessary, replacement by calling our Consumer Service Center toll-free at 800-726-0190. Cuisinart will be responsible for the cost of the repair, replacement, and shipping and handling for such nonconforming products under warranty.

BEFORE RETURNING YOUR CUISINART® PRODUCT

Important: If the nonconforming product is to be serviced by someone other than Cuisinart's Authorized Service Center, please remind the servicer to call our Consumer Service Center to ensure that the problem is properly diagnosed, the product serviced with the correct parts, and to ensure that the product is still under warranty.

©2010 Cuisinart

150 Milford Road,

East Windsor, NJ 08520

Printed in China

www.cuisinart.com

10CE115569

U IB-8565A

Nutritional analysis per serving (2 tablets): Colors 30 (12% from soil) carb, 6g pro. 0g fat 0g sat. fat 0g chol. 0mg · sod. 15mg · coke. 7mg · tiber 2g

Inser the large metal chopping blade into the bowl of a Cut sincite Food Processor. Add both thawed and fresh raspberries and process for 15 seconds. Add remaining ingredients and mesh stainer and discard the seeds. Taste and adjust sugar amount to personal preference.

2 cups frozen raspberries, hoaved ½ cup fresh raspberries 1 tablespoon granulated sugar pinch sea salt pinch orange zest

Makes about 1 cup

This works well with more than just frozen desserts. Serve over pancakes or cpeps for your loved ones.

Rapberriesy Source

Nutritional information per serving (2 labelscores): Colors 230 (61% from fat) • carb. 21 g • pro. 2 g • fat 10 g • sol. fat 10 g

warm water.

In a smell, heavy-booted saucepan, combine the cream, corn syrup, vanilla, salt and cinnamon. Set over low heat and bring to a strong simmer. Immediately pour over the reserved chocolate and let sit for five minutes before whisking to combine. Use immediately, or keep warm over a pot of

Place the chocolate in a mixing bowl; reserve.

1 cup semi-sweet chocolate, chopped 3/4 cup heavy cream 1½ tablespoons light corn syrup ½ teaspoon pure vanilla extract pinch sera salt pinch ground cinnamon

Makes about 1 cup

Chocolate Sauce

Nutritional information per serving 12 ibidesciences: • chol. 25mg • sod. 140mg • color. 7mg • fiber 0g • 150 l46% from foil • carb. 20g • pro. 0g • rol 8g • sol. 5g

warm water.

In a medium, heavy-bottomed saucan, stir together the sugar, salt, water and corn syrup. Be sure to clean the inside walls of brush works best). Set over medium-low heat and cook until the pan if there is any sugar on the sides (a clean, wet pasty) the sugar mixture turns a very light amber color (about 10 to 15 minutes). Once the sugar mixture has a light amber color, take it off the stove and slowly stir in the cream. After the cream has been incorporated, slowly while in the butter, one piece at a time, continuously whisking to emulsify until all the butter has been added. Use immediately, or keep warm over a pot of

3 tablespoons insulated butter, cut into 1/2-inch cubes

1% cup heavy cream

1 tablespoon light corn syrup

1/4 cup water (enough so that the consistency when mixed with the sugar and salt is similar to wet sand)

1/2 teaspoon seed salt

3/4 cup granulated sugar

Makes about 1 cup

While we love this sauce on our ice creams and gelatch, it can also be used as a dripping sauce for fruit and cake.

Carsonde Source

SAUCES

Nutritional information per serving: ● Chocolate 190mg • sod. 250mg • cola. 125mg • fiber 29 ● Chol. 190mg • soda. 250mg • cola. 125mg • fiber 29 ● Colors 490 (63% from hot) • carb. 39g • pro. 8g • fat 36g • soda. fat 19g

in the bowl of a Cuisine® Food Processor, fitted with the chop bind blue, add the chocolate water cookies. Pulse until finely chopped. Add the melted butter/chocolate mixture through the head tube of the processor and pulse until completely com- bind. Press 3/5 of the chocolate crumb mixture into the bottom of a 10-inch spring-farm pan. Place in freezer, chill 10 to 15 minutes to let crust harden. Remove from freezer and spread half of the ice cream over the chilled chocolate crust. Cover with plastic and return to freezer for about 30 minutes, or until just firm. Spinlike the reserved chocolate crumb mixture over the chilled ice cream and return to freezer again to chill, for about 30 minutes. Spread the remaining ice cream evenly over the comfort. Completely firm the cake. Before serving, remove the ice cream cake from the pan and press the chopped pistachios around the sides of the cake. Serve on chilled plaques.

just melted. Reserve.

In a heat-proof bowl set over a pot of simmering water, com-
bine the butter and chocolate. Stirring occasionally, let sit until

1/2 cup chopped pistachios, toasted

1 recipe Pistachio Ice Cream (page 8), softened

60 chocolate water cookies (Nabisco® brand works well)

6 ounces semi-sweet chocolate, chopped

1/2 cup unsalted butter, cubed

Makes 16 servings

Pistachia Buthaday Cake

Nutritional information per serving (based on 10 servings): Calories 355 (56% from foll) • carb, 379 • pro, 39 • rol 239 • sol, 149 • chol, 78 mg • sod, 50 mg • cokc, 73 mg • hiber 1 g

Slice and serve immediately on cold plates.

no lines.

To serve, remove the teringe from the freezer and invert onto a chilled plate. Remove plastic wrap and discard. To remove the creases from the plastic wrap, run an offset spiral under warm water and smooth the top and sides of the teringe so there are

hours, or overnight.

Finally, add the remaining 2 cups of the chocolate ice cream on top of the hardened persimint pastry. Smooth well with an off-set spiral and cover with plastic wrap. Freeze for 1 to 2

patty ice cream is hardened.

Remove the plastic wrap and add the permission purity ice cream on top of the hardened chocolate ice cream. Smooth the top using an offset spatula. Cover with plastic wrap and freeze again for another 30 to 40 minutes, or until the permission

until hardened.

line a 9-inch lock pan with plastic wrap. Add 2 cups of the chocolate ice cream and smooth using an offset spatula. Cover with plastic wrap and freeze for about 30 to 40 minutes, or

4 cups Simpile Chocolate Ice Cream (page 3), softened 2 cups Perpermint Patty Ice Cream (page 4), softened

Makes 8 to 10 servings

Use any of your favorite flavors in this simple frozen dessert.

9ce Cream Tervine

Nutritional information per serving: ● chol. 85mg · sod. 270mg · coke. 77mg · hear 1g ● chol. 85mg · sod. 270mg · coke. 40g · pro. 5g · fat 26g · sol. fat 16g Colories 410 (57% from fort) · carb. 40 g · pro. 5g · fat 26g · sol. fat 16g

To serve, remove the "cheesecake" from the freezer and remove from spring-for-mom pan. Slice, using a sharp knife that has been run under hot water, and serve immediately on cold plates.

Cover with plastic; freeze for 3 to 4 hours, or overnight.

Sprad the cheesecake ice cream evenly over the cooled gria ham crack crust. Cover with plastic wrap and freeze for about 15 minutes. Remove and then add the sorbet on top of the set ice cream. Note: This process works best if the ice cream is just slightly firmer than the sorbet.

Place graham cracker crumbs, sugar, cinnamon, and melted buffer in small bowl. Using a fork, mix until fully combine. Past curb crust evenly into a 10-inch spring-form pan. Bake in pre-heated oven for 5 minutes, or until crust is set and just stirring to color. Reserve on a cooling rack.

Preheat oven to 350°F.

½ teaspoon ground cinnamon 6 tablespoons insulated butter, melted 1 recipe Cheesecake Ice Cream (PAGE 5), softened 2 cups Raspberry Mint Sorbet (PAGE 17), softened

1½ cups garlicm cracker crumbs 2 tablespoons granulated sugar

Makes 16 servings

What better to do with cheesecake ice cream than make a frozen cheesecake. Complete with the traditional gramam crucor crust, this version of an American classic will become a new favorite.

Thyson RPDPerying Switz Gracecase

Nutritional information per brownice: ● chol. 45mg • sod. 70mg • cdc. 10mg • fiber 1g ● chol. 45mg • sod. 70mg • cdc. 10mg • fiber 1g ● color 190 (47% from foil) • corb. 24g • pro. 2g • fat 11g • sat. fat 6g Calories 190 (47% from foil) • corb. 24g • pro. 2g • fat 11g • sat. fat 6g

mixture. Add the chocolate/flower mixture to the egg/sugars mix fire and mix on speed 1 until just incorporated. With the mixer running, add the chocolate chips. Pour into prepared pan. Bake for about 25 to 30 minutes, or until edges are dry. When fully cooked, cut into rounds using a 21⁄4-inch round pasty cutter.

In the bowl of a Cuisinart® Stand Mixer filled with the mixing paddle or using a Cuisinart® Hand Mixer filled with the mixing beavers, mix the eggs and egg yolk on speed 3 until lighened, about 30 seconds. Add the granulated and brown sugars and boat on speed 4 until light and thickened, another 30 seconds to 1 minute. Add the instant espresso and vanilla, best until well combined. Stir the flowers and salt into the reserved chocolate

Add the butter and chocolates to a (∞eeproof bowl and place over a pot of simmering water. Once both are completely melved, stir in the cocoa powder and set aside to cool to room temperature, reserve.

Perfect oven to 375°F. Coat a shallow ridged baking pan with cooking spray and then line with parchment, reserve.

3/4 cup bittersweet chocolate chips

1 teaspoon table salt

1/4 cup cake flour, not self-frying

3/4 cup unbleached, all-purpose flour

2 teaspoons pure vanilla extract

2 teaspoons instant espresso powder

1 cup packed light brown sugar

2 cups granulated sugar

1 large egg yolk

1. large eggs

1 tablespoon cocoa powder

2 ounces bittersweet chocolate, finely chopped

6 ounces unsweetened chocolate, finely chopped

1 cup unsalted butter, cubed

nonsfick cooking spray

Makes 35 brownies

Triphic Chlorofate Brownies

Nutritional information per boliton: ● chol. 120 mg • sod. 105 mg • cokc. 54 mg • fiber 49 • chol. 120 mg • sod. 105 mg • cokc. 54 mg • fiber 49 • cold. 46 g • pro. 6 g • fat. 25 g • sol. fat 149 Calories 400 (52% from fat) • carb. 46 g • pro. 6 g • fat. 25 g • sol. fat 149

(covered with wax paper).

chocolate harden and then freeze for 15 minutes, or overnight

½-inch space in between each one. Using a ladle, slowly pour the melted chocolate/buffer mixture over each gelalo/brownie. Be sure that the chocolate fully covers the gelalo. Let the

Remove the gelo/brownies from the freezer. Place a cooling rack on top of a wax/panchnet-lined pan. Place the gelo/rack on top of a wax/panchnet-lined pan. Leaving about brownie pieces on top of the cooling rack, leaving about

to room temperature.

melt the chocolate and butter together. Stir to combine and cool

While the ice cream/brownies are chilling, make the chocolate glaze. In a headproof bowl set over a pool of simmering water.

Using a 2-inch ice cream scoop, place one scoop of the gelato on each brownie round. Cover with wax paper and freeze for about 15 minutes, or until fully hardened.

Using a 2¼-inch round pasty cutter, cut 35 rounds out of the pan of brownies; reserve remaining brownie bits for another pan of brownies; reserve remaining brownie bits for another pan that will be able to fit in your freezer.

1/4 cup unsalted butter, cubed

30 Chocolate Glaze ounces bittersweet or semi-sweet chocolate, roughly

5½ cups Espresso Gelato (page 11) 1 recipe Triple Chocolate Brownies (recipe follows)

Makes 35 bonbons

The ultimate chocolate lover's dessert.

Egrisea Chocolate Bondors

Nutritional information per cupcake: Colors 210 (35% from rot) carb. 31g pro. 49 g fat 89 g sol. fat 59 • chol. 15mg • sod. 190mg • calc. 109mg • fiber 29

Seve immediately.

Yogurt into each cup.

Once ginger cups are fully cooled, very carefully remove from pan (this can be done by inverting and gently tapping on the bottom of the pan. Place ginger cups on a serving tray and using a large ice cream dasher, scoop about 1% cup of frozen

Place the cookies in the bowl of a Cuisinarte Food Processor filled with the chopping blade. Pulse ten times to break up; process until finely ground. Gradually add the melted butter through the feed tube of the food processor while pulsing the mixture. Pulse until fully combine. Eventually divide the crumb mixture among the twelve cups in the prepared muffin pan. Rat crumbs well into each cup. Bake in prehealed oven for 10 minutes, or until crust is just set. Cool completely on rack.

reserve.

Cost a twelve-cup muffin pan with nonstick cooling spray;

Preheat oven to 350°F.

40 gingercap cookies (Nabisco, *works well) 6 tablespoons unsalted butter, melted 3 cups Mango Frozen Yogurt (Page 14)

Makes 12 servings

So simple and quick to make, these create a beautiful dessert.

Manga and Ginger, Cupcakes.

Nutritional information per serving 12 cookies, not including ice cream; Calories 200 (36% from half) carb. 29g pro. 2g fat 8g sat. fat 4g • chol. 30mg • sod. 90mg • cdc. 1.5mg • fiber 1g

(about 20 minutes).

Continue with each set of cookies. Wrap each ice cookies. Continue with plastic wrap and chill in a freezer until firm press down until the ice cream just reaches the edge of the one cookie. Place another cookie on top of the ice cream and

To assemble: Using a small ice cream scoop, scoop abouli 2 tablespoons of your favorite ice cream onto the flat part of

assembling.

Bake in the preheated oven for about 20 minutes, or until the cookie looks dry but not firm. Let cookies fully cool before

each cookie mound down.

Using a small ice cream scoop (about 1/2 inches in diameter) scoop the dough into a parchment-lined cookie sheet (each round should be about 2 tablespoons). Use a cup to flatten

until just combined.

Place the butter in the bowl of a Cuisinarte Stand Mixer, fitted with the mixing paddle. Using medium speed (4 to 5) cream until smooth. Gradually add the sugar and mix until creamy. Add the egg and vanilla and mix until combined. Add the dry ingredients and, using a low speed (2 to 3) mix until fully incorporated. Add the cocoa nibs and pecans and mix on low

Combine the cocoa powder, flour, baking powder, salt and espresso powder in a small bowl. Meanwhile to blend, reserve.

Preheal oven to 350°F.

1% cups "your favorite" ice cream

1/4 cup chopped pecans, toasted

gourmet or cooking stores)

3 tablespoons cocoa nibs (can be found in most

1 teaspoon pure vanilla extract

1 large egg

1 cup granulated sugar

1/2 cup unsalted butter, room temperature and cubed

1 tablespoon instant espresso powder

1/4 teaspoon table salt

3% teaspoon baking powder

1% cups bread flour

1% cup cocoa powder

Makes 24 cookies (for 12 ice cream sandwiches)

or you can double the amount of pecans.

A step above the traditional ice cream sandwich cookies. If you cannot find cocoa nibs, miniature chocolate chips can be substituted.

Sundwich Cookies

Chocolate Cocoa Milk and Peacon

FROZEN DESERTS

• chol. 0mg • sod. 10mg • calic. 19mg • fiber 4g

Calories 190 (1% from fat) • carb. 50g • pro. 1g • fat 0g • sat. fat 0g

Nutritional information per serving based on 1/2 cup):

freezer about 15 minutes before servicing.

Turn the Cuisine Ice Cream Maker on, pour the mixture into to 35 minutes. The sorbet will have a soft, creamy texture. If a frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The sorbet will have a soft, creamy texture. If a conditioner and place in freezer for about 2 hours. Remove from container and place in freezer for about 2 hours. Remove from firmer consistency is desired, transfer the sorbet to an alright

strainer. Cover and refirgerate 2 to 3 hours, or overnight.

blend the mixture until smooth. Stirain through a fine mesh

Add the raspberries and, using a Cuisine immersion Blender,

a Cuisinari® immersion Blender.

Once the simple syrup is ready, and the mint leaves and salt. Let the mixture steep for 15 to 20 minutes. If you desire a miller mint flavor, remove and discard the mint leaves after sleeping, but for a more intense sorbet blend the syrup/mint mixture using

Prepare a 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.

3 cups water 2 cups granulated sugar 1 cup packed mint leaves 6 cups frozen raspberries, harvested pinch table salt

Makes about 8 cups

Nutritional information per serving (based on 12 cups): Calories 150 10% from salt • carb, 399 • pro, 0g • fat, 0g • chol, 0mg • sod, 0mg • cocl, 14mg • tiber, 1g

Sitain the chilled mixture through a fine mesh strainer. Turn the Cuisinara Ice Cream Maker on, pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. When the sorbet is almost done, add the reserved zest through the opening on top of the ice cream maker and let churn until combined. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an oiligirl container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Prepare a lemon sample syrup with the water, sugar and 2 tablespoons 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. Once the simple syrup is ready, add the basil and salt. Let the mixture steep for 30 minutes. Stir in the lemon juice. Cover and refrigerate 2 to 3 hours, or overnight.

3½ cups fresh lemon juice pinch soft

3½ cups water 2% cups granulated sugar 3 tablespoons lemon zest, divided 2 cups packed fresh basil

Makes about 7 cups

The basil adds a nice underone to the sorbel, but any one of your favorite herbs could be substituted.

Jemon Basic Sortet

Nutritional information per serving based on 1/2 cupil: Calories 210 (129% from toll) • carb. 389 • pro. 39 • tol 79 • sol. fat 49 • chol. 6mg • sod. 70mg • cola. 8mg • fiber 39

Turn the Cuisicarp Ice Cream Maker on, pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The socket will have a soft, creamy texture. If a firmer consistency is desired, transfer the socket to an arbitrary conditioner and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

3 hours, or overnight. add the vanilla and stir to combine. Cover and refrigerate 2 to over the combined chopped chocolate. Let sit for 5 minutes; cocoa powder by weighing constantly until smooth. Pour mixture bowl; reserve. Gradually add the warm simple syrup to the while syrup is cooking, combine both chocolates in a medium

Prepare a simple syrup with the water, sugar and salt by add ing all three to a medium sauceron set over medium-low heat. Cook mixture until the sugar is fully dissolved.

1% teaspoons pure vanilla extract

1% cups cocoa powder, sifted

4 ounces bittersweet chocolate, chopped

4 ounces unsweetened chocolate, chopped

1/2 teaspoon table salt

21/4 cups granulated sugar

4 cups water

Makes about 8 cups

is a real teal.

A step away from ordinary sorbeis, our Dark Chocolate Sorbet

Dark Chocolate Sohlet

• chol. Omg • sod. 50mg •calc. 2mg • fiber Og

Nutritional information per serving (based on 1/2 cup): Calories 210 [46% from fat] ● carb. 289 ● pro. 19 ● fat 119 ● sat. fat 119;

bottom of a heavy glass.

*To toast, place whole Carolina pods in a small skillet set to over low heat. Once pods are fragnant, remove and transfer from a cutting board. Crush with a mortar and pestle, or with the

freezer about 15 minutes before serving.

30 to 35 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airlight container and place in freezer for about 2 hours. Remove from

Turn the Cuisinart Ice Cream Maker on, pour the mixture into the frozen freezer bowl and let mix until thickened, about

erate overnight.

from heat. Let mixture steep for 1 hour, strain and discord pods. Add the coconut milk to the stranded mixture. Cover and refing-

Combine the water, sugar, vanilla bean (including the pod), toasted carbamom pods and salt in a medium saucen pan set over medium-high heat. Bring mixture just to a boil and then remove

4 cups unsweetened coconut milk

1/4 teaspoon table salt

crushed*

1. fablespoons whole cardamom pods, toasted and

1 whole vanilla bean, halved and seeds scraped

2 cups granulated sugar

21/4 cups water

Makes about 8 cups

Cocnut Carolomon Soylet

SORBETS

• chol. 5mg • sod. 105mg • calc. 180mg • fiber 2g

Calories 130 (7% from rail) • carb. 269 • pro. 49 • fat 19 • sat. fat 19

Nutritional information per serving (based on 1/2 cup):

Turn the Cuisine Ice Cream Maker on, pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an outright container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

2 to 3 hours, or overnight.

In a medium saucuran, heat the strawberries, honey and lemon juice on low for about 5 minutes, or until just softened. Stirain, discarding liquid, and cool. Once the strawberries are cooled, stirring into the yogurt/sugar mixture. Cover and refrigerate stir into the yogurt/sugar mixture.

and corn syrup; reserve.

In a large bowl, whisky the yogurt with the sugar, salt, vanilla

2 tablespoons fresh lemon juice

2 tablespoons honey

1% pounds strawberries, hulled and halved

3 tablespoons light corn syrup

1% teaspoons pure vanilla extract

1% teaspoon table salt

^2/_3 cup granulated sugar

48 ounces low-fat plain yogurt, strained

Makes about 7 cups

The tanginess of the yogurt comes through in this frozen treat.

Jouy-Fat Stawberry Thanan Hought

• chol. 65mg • sod. 280mg • calc. 178mg • fiber 2g

Calories 370 (33% from fat) • carb. 56g • pro. 9g • fat 15g • sat. fat 7g

Nutritional information per serving (based on 1/2 cup):

2 hours. Remove from freezer about 15 minutes before serving.

Yogurt to an arbitrary conditioner and place in freezer for about

texture. If a firmer consistency is desired, transfer the frozen

cream maker. The frozen yogurt will have a soft, creamy

churning, add the chopped pretzels through the top of the ice

30 to 35 minutes. When the frozen yogurt is almost done

the frozen freezer bowl and let mix until thickened, about

Turn the Cuisine Ice Cream Maker on; pour the mixture into

Cover and refirgerate 2 to 3 hours, or overnight.

containing the chopped chocolate, and cool to room temperature.

process should only take a few minutes. Strip directly into a bowl

spoon. This mixture must NOT boil or the yolks will overcook – the

with a wooden spoon, heat the mixture until it coats the back of the

Over medium-low heat, stirring constantly in a figure-eight rotation

combined mixture to the remaining milk/cocoa in the saucepan.

ture into the yolk/sugar mixture. Add another 1/3 and then return the

the cocoa powder until smooth. Whisk % of the milk/cocoa mix-

Once the milk/sugar mixture has reached a boil, slowly while in

on low speed or a whisky, beat until mixture is pole and thicker.

sugar to a mixing bowl with the egg yolks. Using a hand mixer

While the milk/sugar mixture is heating, add the remaining

Over medium-low heat, gradually bring the mixture just to a boil.

Add milk, half of the sugar, and salt to a medium saucepan.

2 cups chopped chocolate-covered pretezels

1 teaspoon pure vanilla extract

a cheesecloth for 2 to 4 hours

8 cups whole milk plain yogurt, stranded through

6 ounces bittersweet chocolate, chopped

1/2 cup cocoa powder

4 large egg yolks

pinch table salt

1 cup granulated sugar, divided

2 cups low-fat milk

Makes about 7 cups

standout in this tangy and sweet dessert.

The combination of the chocolate and the salt from the pretzel is a

Chocolate Paretz & frozes yogurt

• chol. 15mg • sod. 55mg • calc. 177mg • fiber 0g

Calories 140 (25% from half) • carb. 119 • pro. 79 • tot 49 • sat. tot 39

Nutritional information per serving [based on 1/2 cup]:

15 minutes before serving.

place in freezer for about 2 hours. Remove from freezer about

Turn the Cuisine Ice Cream Maker on. Discard the vanilla beans and pour the mixture into the frozen freezer bowl and let mix until it iskened, about 30 to 35 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an arbitrary conditioner and

2 to 3 hours, or overnight.

In a large mixing bowl, while the yogurt, reserved honey/ water/vanilla reduction, vanilla extract, sugar and salt together. Whisk until the sugar has dissolved. Cover and refrigerate

reduced by half; cool and reserve.

Add the corn syrup, honey, water and vanilla beans to a medium saucepan. Bring mixture to a boil and then simmer until

pinch table salt

1% cups granulated sugar

1% teaspoon pure vanilla extract

a cheesecloth for 2 to 4 hours

8 cups whole milk plain yogurt, strained through

3 vanilla beans, split and seeds scraped

1/4 cup water

2 tablespoons honey

2 tablespoons light corn syrup

Makes about 8 cups

whole milk variety.

While part-skim or farther yogurt can be substituted, to get the real flavor and richness of this frozen yogurt it is best to use the

Rick Luanda Thanan Hoquet

• chol. 5mg • sod. 65mg • calc. 182mg • fiber 2g

Nutritional information per serving based on 1/2 cup): Calories 130 (7% from rot) • carb. 2/9 • pro. 4g • fat 1g • sat. fat 1g

The Canadian Ice Cream Maker on: pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an arbitrary controller and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

1 to 2 hours, or overnight.

Using a Cuisine® Blender, puree the mangoes with the lime juice and 1 cup of the yogurt mixture. Combine with the remaining yogurt/sugar mixture. Cover and refrigerate

reserve.

In a large mixing bowl, while the yogurt and sugar together.

2 teaspoons fresh lime juice

5 mangoes, peled, pitted and coarsely chopped

2% cup granulated sugar

cloth for 2 to 4 hours

7 cups low-fat plain yogurt, spread through a cheese-2

Makes about 8 cups

the better the frozen yogurt.

Be sure to use fresh, ripe mangoes. The better the mango,

Manga Than you might

FROZEN YOGURTS

Nutritional analysis per serving based on 1/2 cupil: Calories 310 (62% from foil) • carb, 19 g • pro, 7 g • fol 22 g • sol, 13 g • chol, 170 mg • sod, 210 mg • calic, 105 mg • fiber 0 g

Turn the Cuisinari Ice Cream Maker on, pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to on a tight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

2 to 3 hours, or overnight. Completely homogeneous with no lumps. Cover and refrigerate into the mascara with the mixer running. Boat until 3 to 4) until creamy. Slowy add the prepared gelato custard A did the mascara to the bowl of a Cuisinara Stand Mixer

the eggs will overcook – the process should only take a few minutes. Stirgin (discarding vanilla pod) directly into a bowl set in the prepared ice bath and cool to room temperature.

Once the milk/cream mixture has reached a boil, slowly while 1/3 of it into the egg/sugar mixture. Add another 1/3 and then return the combined mixture to the remaining milk/cream in the saucopan. Over medium-low heat, stirring constantly in a figure-eight rotation with a wooden spoon, heat the mixture unfit it contains the back of the spoon. This mixture must NOT boil or

Combine the eggs and remaining sugar in a medium bowl. Using a hand mixer on low speed or a wish, beat until mixture is plate and thick.

While the milk/cream mixture is heating, prepare on ice bath in a large mixing bowl for the custard.

Add milk, cream, vanilla bean (including the pod), half of the sugar, salt, liquor and espresso to a medium saucepan. Over medium-low heat, gradually bring the mixture just to a boil.

2 cups whole milk	1 cup heavy cream	1 vanilla bean, halved and seeds scraped
3% cup granulated sugar	1/4 teaspoon table salt
2 tablespoons brewed espresso	1 tablespoon rum	2 tablespoons brewed espresso
5 large eggs	2 cups mascarpone, room temperature	2 cups camouflage cookies, finely grated

Makes about 7 cups

A true Italian hotel, our Tamilsu Gelalo pulls the flavors from the traditional dish and adds a frozen twist to serve on a hot summer day.

Tianmitsu Gebato

Nutritional analysis per serving (based on 12 cup): Colors 180 (26% from foil) carb. 28g pro. 6g fat 6g sat. fat 39 • chol. 120mg • sod. 120mg • calc. 131 mg • fiber 0g

Turn the Cuisinard Ice Cream Maker on, pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airlight colanifer and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Once the milk/sugar mixture has reached a boil, slowly while 1/3 of it into the egg/sugar mixture. Add another 1/3 and then return the combined mixture to the remaining milk in the sauce-pan. Over medium-low heat, stirring constantly in a figure-eight rotation with a wooden spoon, heat the mixture until it cooks the back of the spoon. This mixture must NOT boil or the eggs will overcook – the process should only take a few minutes. Stirain into a container and cool to room temperature. Cover and refrigerate 2 to 3 hours, or overnight.

While the milk/sugar mixture is heating, combine the eggs and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick.

Add half of the sugar, salt and honey to the stepped milk. Over medium-low heat, gradually bring the mixture just to a boil.

Add milk to a medium saucepan set over medium-low heat and gradually bring the milk just to a boil. Remove from heat and stir in the spices, orange zest, ginger and tea. Let sleep for 1.5 to 20 minutes. Stirn, discarding solids.

8 | large eggs

3 tablespoons honey

1/4 teaspoon table salt

1% cups granulated sugar

8 bags chai tea

2 pieces fresh ginger, 1 x 1/2-inch each

1/2 teaspoon orange zest

2 star orange pods

1½ teaspoons black perpercorns

3 whole cinnamon sticks

1% Footballs whole cloves

1 teaspoon caramel pods

6 cups whole milk

Makes about 8 cups

frozen in your own home.

A favorite in coffeehouses across the country can now be made and

Chai Gelda

Nutritional analysis per serving (based on 1/2 cup): Colorles 240 137% from Roll ● carb. 30g ● pro. 7g ● fat 10g ● sol. fol 44 g ● chol. 235mg ● sod. 105mg ● cola. 140mg ● fiber 39

The Cuisarin Ice Cream Maker on, pour the mixture into to 35 minutes. The gelato will have a soft, creamy texture. If a freezer consists is desired, transfer the gelato to an arbitrary container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Sirain into a conditioner and cool to room temperature. Cover and refrigerate 2 to 3 hours, or overnight.

take a few minutes.

Milk/espesso in the saucepan. Over medium-low heel, stirring constantly in a figure-eight rotation with a wooden spoon, heat the mixture until it coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only.

Once the milk/expresso mixture has reached a boil, slowly while 1/3 of it into the yolk/sugar mixture. Add another 1/3 of the mixture and then return the combined mixture to the remaining mixture and then return the combined mixture to the remaining mixture.

While the milk/espreso mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is plate and thick.

Add the espresso and half of the sugar to the steered milk.
Over a medium-low heat, gradually bring just to a boil.

discard beans.

Aadd milk to a medium saucepan set over medium-flow heat. Gradually bring the milk to a boil. Remove from heat and stir in the espresso beans. Let steep for 15 to 20 minutes. Strain,

1/4 teaspoon table salt

15 large egg yolk

1% cups granulated sugar

1 ^1/2 cups brewed espresso

3 cups espresso beans

4½ cups whole milk

Makes about 7 cups

For an extra boost for the adult crowd, serve a scoop of our Espresso Gelato in a glass ice cream dish, and then top with coffee lyquer.

38prssso Gelda

• chol. 110mg • sod. 95mg • calc. 84mg • fiber 0g

Nutritional analysis per serving (based on 1/2 cup): Calories 170 (52% from half · carb. 179 · pro. 49 · fat 109 · sat. fat 69

15 minutes before serving.

Turn the Cuisinorr Ice Cream Maker on, pour both the gye lato base and the pureed blubberries into the frozen freezer bowl and let mix until Initcened, about 30 to 35 minutes. The gelay will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an arbitrary conditioner and place in desired, transfer the gelato to an airlight conditioner and place in freezer for about 2 hours. Remove from freezer about

gelato is desired. Reserve.

While the ice cream base is chilliing, pure the bluelbres in a Cuisine® Blender. Starin pureed bluelbres if a smoother

Cover and refingerate 2 to 3 hours, or overnight.

constantly in a figure-eight rotation with a wooden spoon, head take a few minutes. Stirin and bring to room temperature. NOT boil or the eggs will overcook – the process should only the mixture until it coats the back of a spoon. This mixture must

Once the steeped milk mixture has reached a boil, slowly while 1/3 of it into the egg/sugar mixture. And another 1/3 of the milk-

mixture is pale and thick.

Pods. Add the brown sugar and salt to the steered milk mixture. Set over medium-low heat and bring just to a boil. While that is heating, combine the eggs and granulated sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until

the cinnamon sticks and the vanilla beans (including the pods). Let sleep for 20 to 30 minutes. Stirain, discarded cinnamon sticks and

Pour milk into a medium saucan. Over medium-low heat, gradually bring the milk to a boil. Turn the burner off and stir in

3 cups fresh bluberries

1% cups granulated sugar

6 large eqgs

1/4 teaspoon table salt

1/2 cup packed dark brown sugar

2 whole vanilla beans, halved and seeds scraped

6 whole cinnamon sticks

2½ cups whole milk

Makes 8 cups

frozen fruit (twawed) will do off-season.

While summer-fresh bluelberries are best in this Italian-style gelato,

Bludelyiny Gelato

GEATOS

• chol. 115mg • sod. 95mg • colic. 42mg • fiber 1g

Nutritional analysis per serving (based on 1/2 cup): Calories 260 (56% from fat) • carb. 27/9 • pro. 39 • fat 17/9 • sat. fat 109

freezer about 15 minutes before serving.

The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an upright container and place in freezer for about 2 hours. Remove from

let mix until fully combined.

When the ice cream is almost fully chilled, gradually odd the cooled Humble mixture through the top of the ice cream maker.

minutes. Remove, cool and reserve.

Add the flour and salt, continue to cook on additional 4 to 5

While ice cream is shrinking, prepare the "crumble" mixture. In a medium skillet, add the oats, sugar and butter. Heat over me-

30 to 35 minutes.

Turn the Cuisine Ice Cream Maker on, pour the mixture into the frozen freezer bowl and let mix until thickened, about

Pour the mixture through a fine mesh strainer. Mix with the reserved peaches and, using a Cuisinart® immersion Blender, pulse 2 to 3 times until the peaches are slightly blended but large pieces still remain. Bring the ice cream base to room temperature. Cover and refrigerate 1 to 2 hours, or overnight.

Once the milk/cream mixture has come to a slight boil, while about 1/3 of the hot mixture into the yolk/sugar mixture. Add another 1/3 of the mixture, then return the combined mixture to the saucanpan. Using a wooden spoon, stir the mixture con- steadily over the low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes.

whisk until mixture is plate and thick.

While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Use a hand mixer or

In a medium-sucercan set over medium-low heat, odd the milk. Cream, half of the guaranteed sugar, salt, cinnamon and vanilla. Whisk to combine and bring the mixture just to a boil.

reserve.

Cut the peaches into ½-inch pieces and place in a small sauce pan. Add the lemon juice, butter and dark brown sugar. Set over medium-low heat and cook until peaches are just softened.

Blanch the peaches: Bring a large pot of water to a boil. While water is heating, use a paring knife and score an "X" into the bottom of each peach. Prepare an ice bath by filling a large bowl with cold water and some ice. Once the pot of water has come to a boil, carefully dip the scored peaches in by using a mesh stranger or colder. Only keep the peaches in the water for about 5 seconds and then immediately transfer to the ice both to keep the peaches from cooling. Once the peaches are

1 pound ripe peaches

2 tablespoons unsalced butter

3 tablespoons unleached butter

4 large egg yolks

5 cup packed dark brown sugar

6 cup granulated sugar

7 cup whole milk

8 cup whole milk

9 cup whole milk

10 cup whole milk

11 cup whole milk

12 cups fresh lemon juice

13 cups fresh lemon juice

14 large egg yolks

15 cup packed dark brown sugar

16 cups ground cinnamon

17 cups ground cinnamon

18 cups ground cinnamon

19 cups ground cinnamon

20 cups pure vanilla extract

21 cups pure chocolate sugar

22 cups pure chocolate sugar

23 cups pure chocolate sugar

24 large egg yolks

25 cups whole milk

26 cups whole milk

27 cups whole milk

28 cups whole milk

29 cups whole milk

30 cups whole milk

31 cups whole milk

32 cups whole milk

33 cups whole milk

34 cups whole milk

35 cups whole milk

36 cups whole milk

37 cups whole milk

38 cups whole milk

39 cups whole milk

40 cups whole milk

41 cups whole milk

42 cups whole milk

43 cups whole milk

44 cups whole milk

45 cups whole milk

46 cups whole milk

47 cups whole milk

48 cups whole milk

49 cups whole milk

50 cups whole milk

51 cups whole milk

52 cups whole milk

53 cups whole milk

54 cups whole milk

55 cups whole milk

56 cups whole milk

57 cups whole milk

58 cups whole milk

59 cups whole milk

60 cups whole milk

61 cups whole milk

62 cups whole milk

63 cups whole milk

64 cups whole milk

65 cups whole milk

66 cups whole milk

67 cups whole milk

68 cups whole milk

69 cups whole milk

70 cups whole milk

71 cups whole milk

72 cups whole milk

73 cups whole milk

74 cups whole milk

75 cups whole milk

76 cups whole milk

77 cups whole milk

78 cups whole milk

79 cups whole milk

80 cups whole milk

81 cups whole milk

82 cups whole milk

83 cups whole milk

84 cups whole milk

85 cups whole milk

86 cups whole milk

87 cups whole milk

88 cups whole milk

89 cups whole milk

90 cups whole milk

91 cups whole milk

92 cups whole milk

93 cups whole milk

94 cups whole milk

95 cups whole milk

96 cups whole milk

97 cups whole milk

98 cups whole milk

99 cups whole milk

100 cups whole milk

Makes about 7 cups

Your favorite summer dessert, frozen. You'll be amazed how much this ice cream tastes like it was fresh out of the oven.

Summer Peach Cuncture

Nutritional analysis per serving (based on 1/2 cup): Colors 310-72% from foil ● carb, 179 ● pro, 69 ● fat 259 ● sol, fat 149 ● chol, 200 mg ● sod, 140 mg ● calic, 126 mg ● fiber 0 g

Turn the Cuisincar' Ice Cream Maker on, pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. When the ice cream is almost done churr- ing, add the chopped pistachios through the opening at the top of the ice cream maker. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an arithmetic container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Sitar in the almond extract and pour the mixture through a fine mesh strainer (discord the vanilla pods), bring to room temperature, cure. Cover and refrigerate 1 to 2 hours, or overnight.

Once the milk/pistachio/cream mixture has come to a slight boil, wixisk about 1/3 of the hot mixture into the yolk/sugar mixture. Add another 1/3 of the mixture, then return the combined mixture to the saucapon. Using a wooden spoon, stir the mixture constantly over the low heat until it thicknesses slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes.

While the milk/pistachio/cream mixture is healthy, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisky, best until mixture is pale and frick.

Bowl. Remove from heat, let mixture steep for 1 to 2 hours. After sleeping, add the cream and salt and gradually return the mixture just to a boil over medium-low heat.

In a medium saucagon set over medium-low heat, odd the milk, vanilla beans (including the pods), half of the sugar and the whole plasticos. Stir to combine and bring the mixture just to a

1/2 cup roasted, chopped pistachios

1/4 Teaspoon pure almond extract

8 large egg yolks

1/2 teaspoon table salt

3 cups heavy cream

2 cups raw pistachios, shield

3% cup granulated sugar

2 whole vanilla beans, halved and seeds scraped

3½ cups whole milk

Makes about 7 cups

Just scoop into your favorite cone.

We love this flavor in our ice Cream Birthday Cake on page 21, or An old standby takes center stroke in the Cuisinert Ice Cream Maker.

Pistadic 9ce Cream

• chol. 160mg • sod. 140mg • cola. 85mg • fiber 1g

Nutritional analysis per serving (based on 1/2 cup): Calories 300 (65% from half) • carb. 239 g • pro. 49 g • fat 239 g • sat. fat 139 g

Remove from freezer about 15 minutes before serving.

afirright conditioner and place in freezer for about 2 hours.

firmers consistency is desired, transfer the ice cream to an

Turn the Cuisinard Ice Cream Maker on, pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If a

refingerate 1 to 2 hours, or overnight.

Pour the mixture through a fine mesh strainer into the bowl of the reserved chocolate, bring to room temperature. Cover and

Once the milk/cream mixture has come to a slight boil, while about 1/3 of the hot mixture into the yolk/sugar mixture. Add another 1/3 of the mixture, then return the combined mixture to the saucopan. Using a wooden spoon, stir the mixture can steadily over the low heat until it handicens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes.

reserve.

Place the chopped chocolate in a separate mixing bowl;

While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hard mixer on low speed or a whisky, beat until mixture is pale and thick.

combine and bring the mixture just to a boil.

In a medium saucepan set over medium-low heat, add the milk, cream, vanilla, spices, salt and half of the sugar. Whisk to

8 ounces bitter-sweet chocolate, roughly chopped

8 large egg yolks

1 cup granulated sugar

3% teaspoon table salt

1/4 teaspoon caffeine

1% teaspoons ground cinnamon

2 teaspoons pure vanilla extract

2½ cups heavy cream

2½ cups whole milk

Makes about 8 cups

personal taste.

This ice cream can be spicy for some, so adjust the caffeine to your

Mexican Stige Chloricate 9cc Cream

Nutritional analysis per serving based on 1/2 cup: Calories 330 156% from fat • carb, 329 • pro. 5g • fat 21g • sat. Fat 12g

The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an citizens' conditioner and place in freezer for about 2 hours. Remove from freezer about 5 minutes before serving.

Turn the Cuisine Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix until intoxicated, about 30 to 35 minutes. When the ice cream is almost fully cured, gradually add the crushed cookies through the top of the ice cream maker; let mix until fully combined.

Pour the mixture through a fine mesh strainer. Bring the ice cream base to room temperature. Cover and refrigerate 1 to 2 hours, or overnight.

Once the milk/cream mixture has come to a slight bolt, while about 1/3 of the hot mixture into the yolk/sugar mixture. Add about 1/3 of the hot mixture. Then return the combined mixture to another 1/3 of the mixture, using a wooden spoon, stir the mixture con- steadily over the low heat until it thicknesses slightly and coats the back of the spoon. This mixture must NOT bolt or the yolks will overcook - the process should only take a few minutes.

While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, best until mixture is pale and thick.

after sleeping, but for a more intense ice cream blend the milk/ mint mixture using a Cuisanorte immersion blender. In a medium sarcapan set over medium-low heat, add the milk, and a medium-sucagon add the granulated sugar, soil, and vanilla. Whisk to combine and bring the mixture just to a boil. Remove from heat and add the mint leaves, let sleep for 20 to 30 minutes. If you desire a milder mint flavor, remove and discard the mint leaves

2% cups whole milk 2% cups heavy cream 1% cups granulated sugar 1/4 teaspoon table salt 2 teaspoons pure vanilla extract 3 cups packed fresh mint leaves 7 large egg yolks 2 cups crushed chocolate sandwich cookies (about 15 cookies)

Makes about 7 cups

Always a winning combination, fresh mint and chocolate take the forefront in this rich and creamy ice cream.

Fresh Midwest 90c Cream with Chocolate Cokeirs

Nutritional analysis per serving (based on 1/2 cup): Calories 260 (162% from fat) · carb. 21 g · pro. 3 g · fat 18 g · sol. fat 11 g · chol. 165 mg · sod. 50 mg · cola. 8 g/mg · heavier Og

Turn the Cuisinari Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an arbitrary container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

1 to 2 hours, or overnight.

Pour the mixture through a fine mesh strainer (discard the vanilla pod) and bring to room temperature. Cover and refrigerate

Once the milk/cream mixture has come to a slight boil, while about 1/3 of the hot mixture into the yolk/sugar mixture. Add another 1/3 of the mixture, then return the combined mixture to the saucanpan. Using a wooden spoon, stir the mixture constant by over low heat until it thicknesses slightly and cools the back of the spoon. This mixture must NOT boil or the yolks will over cook – the process should only take a few minutes.

While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or whisky, best until mixture is pale and thick.

In a medium saucepan set over medium-low heat, add the milk, cream, half of the sugar, salt and the scraped vanilla bean (including the pod). Whisk to combine and bring the mixture just to a boil.

2½ cups heavy cream 1¼ cups granulated sugar 1 whole vanilla bean, halved and seeds scraped 7 large egg yolks

Makes about 7 cups

For the true vanilla lover, be sure to use a fresh vanilla bean to capture the intense flavor.

Rick Launka Bean 9ce Cream

Nutritional analysis per serving (based on 12 cup): Calories 260 (62% from fat) + carb. 229 + pro. 39 + fat 199 + sol. fat 99 + chol. 35mg + sod. 90mg + cocl. 38mg + fiber 29

When the ice cream is almost fully cured, gradually add the sugar syrup; let mix until fully combined. Once the sugar syrup has been mixed, add the walnuts through the top of the ice cream maker; let mix until combined. Right before the ice cream is done, drizzle the melted chocolate into the churning ice cream. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an air light container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Turn the Cuisinark Ice Cream Maker on, pour the banana mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. While ice cream is shrinking, melt the bittersweet chocolate in a bowl set over a pot of simmering water, reserve.

Remove the vanilla pod from the steeped milk/cream mixture; discard pod. Stir the lemon juice into the bananas and then mix into the steeped milk/cream. Cover and refrigerate mixture 1 to 2 hours, or overnight.

and heat until melted. Add the bananas, cook for about 2 minutes, or until fragrant and softened. Carefully stir in the rum and cook for an additional 2 minutes, or until slightly thicker. Remove from heat. Stirin the banga/sugar mixture, re-serving the sugar syrup and bananas in separate bowls. Cover and refrigerate the sugar syrup 1 to 2 hours, or overnight.

While the milk/cream mixture is sleeping, heat the sugar with water in a large skillet until it begins to sizzle. Stir in the butter

for 30 minutes.

In a medium surgeon set over medium-low heat, bring the milk, cream, vanilla bean (including the pod), vanilla extract and the salt just to a boil. Remove from heat; let mixture sleep

6 ounces bitter-sweet chocolate, roughly chopped

3/4 cup toasted walnuts, roughly chopped

½ teaspoon fresh lemon juice

2 tablespoons rum

3 large bananas, cut into 1-inch pieces

3 tablespoons unsalted butter

1 tablespoon water

1/2 cup packed dark brown sugar

1/2 teaspoon table salt

½ teaspoon pure vanilla extract

1 whole vanilla bean, halved and seeds scraped

2½ cups heavy cream

3/4 cup whole milk

Makes about 7 cups

It worth every minute.

Do not be intimidated by the multiple steps in this ice cream. The end result of frozen bologna, toasted walnuts and fecks of chocolate makes

Bouana Uwaist Chip Game

• chol. 85mg • sod. 260mg • calc. 79mg • fiber 0g

Calories 320 (67% from fall) • carb. 229 • pro. 49 • fat 249 • sol. fat 159

Nutritional information per serving (based on 12 cup):

from freezer about 15 minutes before serving.

a firmer consistency is desired, transfer the ice cream to an air high temperature and place in freezer for about 2 hours. Remove

Turn the Cuisine Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If

1 to 2 hours, or overnight.

Slowly add the milk, cream and vanilla; mix until smooth. Use the fold function to mix in the sour cream. Cover and refrigerate

enouls. Add the mascara pine and mix until well combined.

runming, gradually add the sugar and salt; mix until homog-

medium speed (about 4 or 5) until very smooth. With the mixer

Fitted with the mixing paddle, mix the cream cheese, on

Put the cream cheese in the bowl of a Cuisinart" Stand Mixer.

1/2 cup sour cream, room temperature

2½ teaspoons pure vanilla extract

1% cups heavy cream

1% cups whole milk, room temperature

1/4 cup mascarpone, room temperature

3% teaspoon table salt

1% cups granulated sugar

cut into 2-inch pieces

16 ounces cream cheese, room temperature,

Makes about 7 cups

This ice cream is excellent all alone in a cup, or 90 to page 21 and make our Frozen Raspberry Swirl Cheesecake for a red stopwatch.

Greeseake 9cc Cream

• chol. 75mg • sod. 60mg • calc. 81 mg • fiber 2g

Calories 490 (43% from fort) • carb. 699 • pro. 39 • fot 249 • sat. fot 159

Nutritional information per serving [based on 1/2 cup]:

freezer about 15 minutes before servicing.

container and place in freezer for about 2 hours. Remove from

consistency is desired, transfer the ice cream to an airlight

Turn the Cuisinari Ice Cream Maker on, pour the mixture into the frozen freezer bowl and let mix until itkened, about 30 to 35 minutes. Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer

refrigerate 1 to 2 hours, or overnight.

Add the sugar and salt to the steeped milk/mint mixture. Use a hard mixer on low speed or wish to combine, until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and

Immersion Blender.

In a medium saucan set over medium-low heat, bring the milk just to a boil. Remove from heat and add the mint leaves, let deep for 20 to 30 minutes. If you desire a miller mint flavor, re-

1% cup chopped peppermint patties

1% tablespoons pure vanilla extract

3 cups heavy cream

pinch table salt

1 cup plus 2 tablespoons granulated sugar

3 cups packed fresh mint leaves

1% cups whole milk

Makes about 7 cups

Not your ordinary mint ice cream, our Perpentin Paily cells for a lol of bright green fresh mint for a red natural flavor.

Perpetual Patty 9cc Cream

• chol. 50mg • sod. 160mg • calc. 61 mg • fiber 2g

Nutritional information per serving based on 1/2 cup: Calories 340 (67% from fort ● carb. 229 ● pro. 89 ● fat 279 ● sat. fat 119

The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airlight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

The Cuisinard Ice Cream Maker on; pour the mixture into 35 minutes. Five minutes before mixing is completed, add the frozen freezer bowl and let mix until thickened, about 30 to

refrigerate 1 to 2 hours, or overnight.

In a medium mixing bowl, use a hand mixer on low speed to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Cover and

(about 22 miniature peanut butter cups)

1% cups chopped chocolate peanut butter cup candies

1% teaspoons pure vanilla extract

21/4 cups heavy cream

1 2/3 cups whole milk

3/4 cup granulated sugar

1% cups good quality peanut butter (not natural)

Makes about 8 cups

this ice cream will have your friends and family in awe.

One of the easiest ice creams to make, the rich peanut butter flavors in

Paint Butter Club Game Cream

Nutritional information per serving (based on ½ cup): Calories 290 (67% from foil) • carb. 20g • pro. 3g • fol 22g • sol. 13g • chol. 80mg • sod. 45mg • coke. 69mg • fiber 1g

Turn the Cuisinari Ice Cream Maker on: pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If light container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Place the cocoa, sugars and salt in a medium bowl; while to combine. Add the milk and, using a hand mixer on low speed or a whisk, bed to combine until the cocoa, sugars and salt are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.

1 cup cocoa powder 2% cup granulated sugar ½ cup packed dark brown sugar 3% cups heavy cream 1 tablespoon pure vanilla extract

Makes about 8 cups

For a red treat, serve this with our Chocolate Source on page 22.

Sumpie Chloricate 9ce Cream

Nutritional information per serving based on 1/2 cup: Colorless 260 (67%) from foil • carb, 19g • pro, 2g • fat, 20g • sol, fat 12g

Turn the Cuisinarr Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If light conditioner and placebo in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

hours, or overnight.

In a medium bowl, use a hand mixer on low speed or wish to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2

1% tablespoons pure vanilla extract

3 cups heavy cream

pinch table salt

1 cup plus 2 tablespoons granulated sugar

1 1/2 cups whole milk

Makes about 7 cups

This ice cream can easily be dressed up by adding your favorite chopped candles or sprinkles at the end of cumming.

Surname Vallicka 9ce Cream

SIMPLE ICE CREAMS

Coconut Cardamom.

Choose flavors and colors that complement each other, and layer in part of arrange on places using small scoops. For instance, a bowl of small scoops of Low-fat Strawberry Frozen Yogurt, Mango Frozen Yogurt and Blueberry Gelatin will make a damatic preservation. Or try a medley or relief-toned sorbets, such as Raspberry Mint, Lemon Basil and

Medelys or Partals

Top with 1 large scoop of very firm ice cream, frozen yogurt or sorbet –
trying to get the scoop to standle the rim of the glaxes but also be partly
submerged in the soda. If the ice cream is too deep into the soda it will
cause it to overflow, and if it doesn't touch, it is not an ice cream.
The ice cream soda can be topped off with a squirt of whipped cream.
The possibilities are endless. You can do a traditional soda such as a
Black-and-White (chocolate syrup, seltzer, vanilla ice cream) or use ginger
ale with a scoop of fruit-flavored sorbet – or a more exotic combination.

2 incches of the rim of the glass. Syrup in the bottom of a large glass. And chilled soda or seltzer to within your favorite ice cream, frozen yogurt or sorbet. Place 2 labelspoons Ile cream sodas are made with a flavoring syrup, soda, and a scoop of

Ice Cream Sodas

You can easily make an ice cream pie using any flavor of ice cream. 30 minutes before serving so that it will become enough to slice 30 minutes until the top is finm, then cover and freeze until needs. Freeze for 1 hour until the ice cream maker into the chilled your frozen mixture directly from the ice cream maker into the chilled – they will then melt and form a layer of chocolate candy (or nuts. Spoon tilling). You can spread the hot crust with chopped chocolate or chocolate chips you can easily make an ice cream pie using any flavor of ice cream. You can easily make an ice cream pie using any flavor of ice cream.

Ice Cream Pies

You can make an ice cream tertine or loaf as a special way to serve your homemade ice cream, gelato, frozen yogurt, or sorbet. Simply line an 8-cup (9 x 5 x 3-inch) loaf pan with a large sheet of plastic wrap. Spoon 2 hours. If dressed, frozen mixture can be layered with thin cookies or layers of cake, about 4%-4%-inch thick. Remove from freezer and place with a sharp knife that has been dipped in hot water, then dried.

Ice Cream Terrine

ICE CREAM SERVING SUGGESTIONS

ingredients should be no larger than a chocolate chip.

Turn any of the “plain” flavors of ice cream into something fun by adding up to 1 cup of any of the following (or a mixture of 2 or more totalling 1 cup) (chapped: chocolates, tovintite candy bars, brownies, leftover cake).Marshmallows, chocolate moresels, peanut butter moresels, butterscotch moresels, toasted nuts, etc. Ingredients should be added about 5 minutes before the recipe is complete. Once the dessert has begun to thicken, and the ingredients through the ingredient spout. Nuts and other

Mix-Ins for Ice Cream

• Make sure mixing arm and lid are in place before turning on machine.

is completely frozen before each use.

- When making more than one recipe at a time, be sure the freezer bowl

reduce the amount of sugar in the recipe.

- When making sorbe, be sure to test the ripeness and sweetness of the fruit before you use it. The freezing process reduces the sweetness of the fruit that so that it will taste less sweet than the recipe. If the fruit is very ripe or sweet, the fruit is too sweet, and sugar to the recipe. If the fruit is very ripe or sweet, the taste tars tan, add sugar to the recipe. If the fruit is very ripe or sweet, the fruit is too sweet, and sugar to the recipe.

process.

• In recipes that use alcohol, and the alcohol during the last two minutes of the freezing process. Otherwise, the alcohol may impose the freezing

1 cup whole milk.

- You may substitute lower-fat creams (e.g., half-and-half) and milk (reduced fat or low-fat) for heavy cream and whole milk used in many recipes. However, keep in mind that the higher fat content, the richer and creamer, the result. Using lower-fat substitutes may change the taste, consistency and texture of the dessert. When substituting, be used to use the same volume of the substitute as you would have used of the original item. For example, if the recipe calls for 2 cups of cream, use a total of 2 cups of the substitute (such as 1 cup cream),

to three days.

• Prior to freezing, most recipes may be stored in the refrigerator for up

ingredients completely.

• To make an ice bath, fill a large container with ice and water. Place saucerpan or other container into the ice bath. Cool precooked

bath, until it is completely cooled, before using.

• Some recipes use precooked ingredients. For best results, the mixture should be chilled overnight before using. Or, chill the recipe over an ice

Recipe Tips

as they yield no more than 2 quarters.

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

RECEIPE TIPS

Close-up of chocolate and cream cookies with glossy glaze, one partially cut open showing a white cream filling (no text or symbols visible)

Reverse Side Instruction Booklet

& Sorbet Maker Frozen Yogurt-ice Cream

Curie Booklet Curie Cart® Curie Cart®

Version no: ICE35 IB -8565A

Size: 216 mm (W) X 178 mm (H)

Total Pages: 28 pps

Material:

Cover: 157gsm matt artpaper

Inside: 120gsm gloss artpaper

Coating: Gloss varnishing in cover

Color:

Cover: 4C+1C(K)

Inside: 1C+1C

Die cut:

Bar Code:

Date: 07/27/10 (00)

Coordinator: Astor You / Andy WS Chan

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