ICE-70 User Manual

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1. Using a blender or in a bowl with an immersion blender on low speed,

mix all ingredients together until very smooth with no clumps.

2. Cover and refrigerate 2 hours, or overnight. Whisk mixture 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 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.

Nutritional information per serving (based on ½ cup):

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Cherry-Chocolate Ice Cream

Chocolate-covered cherries in ice cream form. This dairy-free dessert is

sure to please all.

Makes about 6 cups (twelve ½-cup servings)

2 cans (13.5 ounces each) coconut milk (do not use “lite”)

¾ cup granulated sugar

½ teaspoon kosher salt

1 teaspoon pure vanilla extract

1 cup frozen cherries, thawed

4 ounces semisweet chocolate (about ¾ cup), melted and

kept warm (or use dairy-free or carob chips)

1. Using a blender or in a bowl with an immersion blender on low speed,

mix the coconut milk, sugar, salt and vanilla until very smooth with no

clumps. Add the thawed cherries and pulse to combine (they can be

fully puréed, or left in pieces, depending on personal preference).

2. Chill for at least 2 hours, or overnight. Whisk mixture 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. When the

ice cream is almost fully churned, drizzle in the melted chocolate. 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.

Nutritional information per serving (based on ½ cup):

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Basic Vanilla Gelato

Drizzle in melted chocolate for a decadent stracciatela gelato.

Makes about 5 cups (ten ½-cup servings)

1 cup heavy cream

3 cups whole milk, divided

1 cup granulated sugar

2 tablespoons cornstarch

Pinch kosher salt

½ teaspoon pure vanilla extract

1 tablespoon liquid pectin

1. In a medium saucepan, combine cream and 2 cups of the milk. Set

over medium/medium-low heat and bring to a simmer.

2. While cream/milk mixture is heating, put the remaining milk, sugar,

cornstarch, salt and vanilla into a small-medium mixing bowl. Whisk to

combine.

3. Once cream/milk mixture comes to a simmer, add the milk/sugar

mixture and stir until fully combined. While still set over medium/

medium-low heat, continuously stir until mixture comes to a strong

simmer and thickens slightly, so it just coats the back of a spoon (this

will take no more than 20 minutes, depending on the stove being

used).

4. Remove pan from heat, stir in pectin, strain and cool to room

temperature. Cover and refrigerate at least 2 hours, or overnight.

Whisk mixture together again before pouring into the ice cream maker.

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User Manual - Page 15