Cuisinart ICE-35 2 Quart Frozen Yogurt-Ice Cream & Sorbet User Manual

ICE-35

Frozen Yogurt-Ice Cream & Sorbet Maker

INSTRUCTION

BOOKLET

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

Recipe

Booklet

Reverse Side

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.

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Note: the base does not contain any user-serviceable parts.

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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.

2. 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.

3. Mixing Arm

Mixes and aerates ingredients in freezer

bowl to create frozen dessert or drink.

4. 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.

5. Wood Veneer Bucket

Sturdy base finished with an attractive wood

exterior looks great on any countertop.

6. On/Off Switch

7. Rubber Feet (not shown)

Nonslip feet keep base

stationary during use.

8. 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 abra-

sive 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

⁄2" 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, immedi-

ate 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 inde-

pendent 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 accom-

plished. 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.

U IB-8565A

Any other trademarks or service marks referred to herein are

the trademarks or service marks of their respective owners.

150 Milford Road,

East Windsor, NJ 08520

Printed in China

www.cuisinart.com

10CE115569

NOTES

Instruction

Booklet

Reverse Side

Frozen Yogurt-Ice Cream

& Sorbet Maker

RECIPE TIPS

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

as they yield no more than 2 quarts.

Recipe Tips

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ingredients completely.

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to three days.

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recipes. However, keep in mind that the higher the fat content, the richer

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Mix-Ins for Ice Cream

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ICE CREAM SERVING SUGGESTIONS

Ice Cream Terrine

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Ice Cream Pies

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such as fresh fruit, fruit syrup, chocolate or caramel sauce, nuts, cherries,

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Ice Cream Sodas

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2 inches of the rim of the glass.

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cause it to overflow, and if it doesn’t touch, it is not an ice cream soda.

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Medleys or Parfaits

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

SIMPLE ICE CREAMS

This ice cream can easily be dressed up by adding your favorite

chopped candies or sprinkles at the end of churning.

Makes about 7 cups

1½ cups whole milk

1 cup plus 2 tablespoons granulated sugar

pinch table salt

3 cups heavy cream

1½ tablespoons pure vanilla extract

In a medium bowl, use a hand mixer on low speed or whisk 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

hours, or overnight.

Turn the Cuisinart

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 air-

tight 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):

$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH

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For a real treat, serve this with our Chocolate Sauce on page 22.

Makes about 8 cups

1 cup cocoa powder

²∕

cup granulated sugar

½ cup packed dark brown sugar

pinch table salt

1¾ cups whole milk

3¾ cups heavy cream

1 tablespoon pure vanilla extract

Place the cocoa, sugars and salt in a medium bowl; whisk to

combine. Add the milk and, using a hand mixer on low speed

or a whisk, beat 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.

Turn the Cuisinart

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 air-

tight 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):

$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH

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

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

Makes about 8 cups

1¹∕

cups good quality peanut butter (not natural)

¾ cup granulated sugar

1²∕

cups whole milk

2¼ cups heavy cream

1½ teaspoons pure vanilla extract

1¼ cups chopped chocolate peanut butter cup candies

(about 22 miniature peanut butter cups)

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

refrigerate 1 to 2 hours, or overnight.

Turn the Cuisinart

Ice Cream Maker on; pour the mixture into

the frozen freezer bowl and let mix until thickened, 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

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):

$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH

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Not your ordinary mint ice cream, our Peppermint Patty calls for a lot

of bright green fresh mint for a real natural ﬂavor.

Makes about 7 cups

1½ cups whole milk

3 cups packed fresh mint leaves

1 cup plus 2 tablespoons granulated sugar

pinch table salt

3 cups heavy cream

1½ tablespoons pure vanilla extract

1½ cup chopped peppermint patties

In a medium saucepan set over medium-low heat, bring the milk

just to a boil. Remove from heat and add the mint leaves; let

steep for 20 to 30 minutes. If you desire a milder mint ﬂavor, re-

move and discard the mint leaves after steeping, but for a more

intense ice cream blend the milk/mint mixture using a Cuisinart

Immersion Blender.

Add the sugar and salt to the steeped milk/mint mixture. Use a

hand mixer on low speed or whisk to combine, until the sugar

is dissolved. Stir in the heavy cream and vanilla. Cover and

refrigerate 1 to 2 hours, or overnight.

Turn the Cuisinart

Ice Cream Maker on; pour the mixture into

the frozen freezer bowl and let mix until thickened, 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

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):

$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH

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This ice cream is excellent all alone in a cup, or go to page 21 and

make our Frozen Raspberry Swirl Cheesecake for a real showstopper.

Makes about 7 cups

16 ounces cream cheese, room temperature,

cut into 2-inch pieces

1¹∕

cups granulated sugar

¾ teaspoon table salt

¼ cup mascarpone, room temperature

1¼ cups whole milk, room temperature

1¼ cups heavy cream

2½ teaspoons pure vanilla extract

½ cup sour cream, room temperature

Put the cream cheese in the bowl of a Cuisinart

Stand Mixer.

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

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

enous. Add the mascarpone and mix until well combined.

Slowly add the milk, cream and vanilla; mix until smooth. Use

the fold function to mix in the sour cream. Cover and refrigerate

1 to 2 hours, or overnight.

Turn the Cuisinart

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 air-

tight 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):

$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH

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Do not be intimidated by the multiple steps in this ice cream. The end

result of frozen banana, toasted walnuts and ﬂecks of chocolate makes

it worth every minute.

Makes about 7 cups

¾ cup whole milk

2½ cups heavy cream

1 whole vanilla bean, halved and seeds scraped

½ teaspoon pure vanilla extract

½ teaspoon table salt

½ cup packed dark brown sugar

1 tablespoon water

3 tablespoons unsalted butter

3 large bananas, cut into 1-inch pieces

2 tablespoons rum

½ teaspoon fresh lemon juice

¾ cup toasted walnuts, roughly chopped

6 ounces bittersweet chocolate, roughly chopped

In a medium saucepan 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 steep

for 30 minutes.

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water in a large skillet until it begins to sizzle. Stir in the butter

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 thick-

ened. Remove from heat. Strain the banana/sugar mixture, re-

serving the sugar syrup and bananas in separate bowls. Cover

and refrigerate the sugar syrup 1 to 2 hours, or overnight.

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.

Turn the Cuisinart

Ice Cream Maker on; pour the banana

mixture into the frozen freezer bowl and let mix until thickened,

about 30 to 35 minutes.

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bowl set over a pot of simmering water; reserve.

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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-

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

from freezer about 15 minutes before serving.

Nutritional analysis per serving (based on ½ cup):

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For the true vanilla lover; be sure to use a fresh vanilla bean

to capture the intense ﬂavor.

Makes about 7 cups

2¹∕

cups whole milk

2 ½ cups heavy cream

1¼ cups granulated sugar

pinch table salt

1 whole vanilla bean, halved and seeds scraped

7 large egg yolks

In a medium saucepan set over medium-low heat, add the milk,

cream, half of the sugar, salt and the scraped vanilla bean

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just to a boil.

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and remaining sugar in a medium bowl. Using a hand mixer

on low speed or whisk, beat until mixture is pale and thick.

Once the milk/cream mixture has come to a slight boil, whisk

about ¹∕

of the hot mixture into the yolk/sugar mixture. Add

another ¹∕

of the mixture, then return the combined mixture to

the saucepan. Using a wooden spoon, stir the mixture constant-

ly over low heat until it thickens slightly and coats the back of

the spoon. This mixture must NOT boil or the yolks will over-

cook – the process should only take a few minutes.

Pour the mixture through a ﬁne mesh strainer (discard the vanilla

pod) and bring to room temperature. Cover and refrigerate

1 to 2 hours, or overnight.

Turn the Cuisinart

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 airtight container and place in freezer for about 2 hours.

Remove from freezer about 15 minutes before serving.

Nutritional analysis per serving (based on ½ cup):

$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH

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Always a winning combination, fresh mint and chocolate take the

forefront in this rich and creamy ice cream.

Makes about 7 cups

2¹∕

cups whole milk

2¹∕

cups heavy cream

1¼ cups granulated sugar

¼ 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)

In a medium saucepan set over medium-low heat, add the milk,

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combine and bring the mixture just to a boil. Remove from heat

and add the mint leaves; let steep for 20 to 30 minutes. If you

desire a milder mint ﬂavor, remove and discard the mint leaves

after steeping, but for a more intense ice cream blend the milk/

mint mixture using a Cuisinart

Immersion Blender.

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and remaining sugar in a medium bowl. Using a hand mixer

on low speed or a whisk, beat until mixture is pale and thick.

Once the milk/cream mixture has come to a slight boil, whisk

about ¹∕

of the hot mixture into the yolk/sugar mixture. Add

another ¹∕

of the mixture, then return the combined mixture to

the saucepan. Using a wooden spoon, stir the mixture con-

stantly 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.

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.

Turn the Cuisinart

Ice Cream Maker on; pour the mixture into

the frozen freezer bowl and let mix until thickened, about

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gradually add the crushed cookies through the top of the

ice cream maker; let mix until fully combined.

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 analysis per serving (based on ½ cup):

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

personal taste.

Makes about 8 cups

2½ cups whole milk

2½ cups heavy cream

2 teaspoons pure vanilla extract

1½ teaspoons ground cinnamon

¼ teaspoon cayenne

¾ teaspoon table salt

1 cup granulated sugar

8 large egg yolks

8 ounces bittersweet chocolate, roughly chopped

In a medium saucepan set over medium-low heat, add the milk,

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combine and bring the mixture just to a boil.

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and remaining sugar in a medium bowl. Using a hand mixer

on low speed or a whisk, beat until mixture is pale and thick.

Place the chopped chocolate in a separate mixing bowl;

reserve.

Once the milk/cream mixture has come to a slight boil, whisk

about ¹∕

of the hot mixture into the yolk/sugar mixture. Add

another ¹∕

of the mixture, then return the combined mixture to

the saucepan. Using a wooden spoon, stir the mixture con-

stantly 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.

Pour the mixture through a ﬁne mesh strainer into the bowl of

the reserved chocolate; bring to room temperature. Cover and

refrigerate 1 to 2 hours, or overnight.

Turn the Cuisinart

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

airtight container and place in freezer for about 2 hours.

Remove from freezer about 15 minutes before serving.

Nutritional analysis per serving (based on ½ cup):

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An old standby takes center stage in the Cuisinart

Ice Cream Maker.

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just scoop into your favorite cone.

Makes about 7 cups

3½ cups whole milk

2 whole vanilla beans, halved and seeds scraped

¾ cup granulated sugar

2 cups raw pistachios, shelled

3 cups heavy cream

½ teaspoon table salt

8 large egg yolks

¼ teaspoon pure almond extract

½ cup roasted, chopped pistachios

In a medium saucepan set over medium-low heat, add the milk,

vanilla beans (including the pods), half of the sugar and the

whole pistachios. Stir to combine and bring the mixture just to a



boil. Remove from heat; let mixture steep for 1 to 2 hours.

After steeping, add the cream and salt and gradually return

the mixture just to a boil over medium-low heat.

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the yolks and remaining sugar in a medium bowl. Using a

hand mixer on low speed or a whisk, beat until mixture is

pale and thick.

Once the milk/pistachio/cream mixture has come to a slight

boil, whisk about ¹∕

of the hot mixture into the yolk/sugar

mixture. Add another ¹∕

of the mixture, then return the combined

mixture to the saucepan. Using a wooden spoon, stir the mixture

constantly 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.

Stir in the almond extract and pour the mixture through a ﬁne

mesh strainer (discard the vanilla pods); bring to room tempera-

ture. Cover and refrigerate 1 to 2 hours, or overnight.

Turn the Cuisinart

Ice Cream Maker on; pour the mixture into

the frozen freezer bowl and let mix until thickened, about

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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 airtight container and place in freezer for about 2 hours.

Remove from freezer about 15 minutes before serving.

Nutritional analysis per serving (based on ½ cup):

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Your favorite summer dessert, frozen. You’ll be amazed how much this

ice cream tastes like it was fresh out of the oven.

Makes about 7 cups

1 pound ripe peaches

1 teaspoon fresh lemon juice

2 tablespoons unsalted butter

½ cup packed dark brown sugar

½ cup whole milk

2 cups heavy cream

²∕

cup granulated sugar

¼ teaspoon table salt

¼ teaspoon ground cinnamon

2 teaspoons pure vanilla extract

4 large egg yolks

Crumble Mixture

¾ cup rolled oats, not quick cooking

2 tablespoons packed dark brown sugar

3 tablespoons unsalted butter

3 tablespoons unbleached, all-purpose ﬂour

¼ teaspoon table salt

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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 strainer or colander. Only keep the peaches in the water

for about 5 seconds and then immediately transfer to the ice

bath to keep the peaches from cooking. Once the peaches are

cool enough to handle, peel, halve and pit the peaches.



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;

reserve.

In a medium saucepan set over medium-low heat, add the milk,

cream, half of the granulated sugar, salt, cinnamon and vanilla.

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and remaining sugar in a medium bowl. Use a hand mixer or

whisk until mixture is pale and thick.

Once the milk/cream mixture has come to a slight boil, whisk

about ¹∕

of the hot mixture into the yolk/sugar mixture. Add

another ¹∕

of the mixture, then return the combined mixture to

the saucepan. Using a wooden spoon, stir the mixture con-

stantly 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.

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.

Turn the Cuisinart

Ice Cream Maker on; pour the mixture into

the frozen freezer bowl and let mix until thickened, about

30 to 35 minutes.

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a medium skillet, add the oats, sugar and butter. Heat over me-

dium-low heat until the butter is melted and the oats are coated.

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minutes. Remove, cool and reserve.

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cooled crumble mixture through the top of the ice cream maker;

let mix until fully combined.

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 analysis per serving (based on ½ cup):

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GELATOS

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frozen fruit (thawed) will do off-season.

Makes 8 cups

2½ cups whole milk

6 whole cinnamon sticks

2 whole vanilla beans, halved and seeds scraped

½ cup packed dark brown sugar

¼ teaspoon table salt

6 large eggs

1¼ cups granulated sugar

3 cups fresh blueberries

Pour milk into a medium saucepan. Over medium-low heat,

gradually bring the milk to a boil. Turn the burner off and stir in



the cinnamon sticks and the vanilla beans (including the pods). Let

steep for 20 to 30 minutes. Strain; discard cinnamon sticks and

pods.

Add the brown sugar and salt to the steeped milk mixture.

Set over medium-low heat and bring justUPBCPJM8IJMFUIBUJT

heating, combine the eggs and granulated sugar in a medium

bowl. Using a hand mixer on low speed or a whisk, beat until

mixture is pale and thick.

Once the steeped milk mixture has reached a boil, slowly whisk

¹∕

of it into the egg/sugar mixture. Add another ¹∕

of the mix-

ture, then return the combined mixture to the remaining steeped

milk mixture in the saucepan. Over medium-low heat, stirring

constantly in a ﬁgure-eight rotation with a wooden spoon, heat

the mixture until it coats the back of a spoon. This mixture must

NOT boil or the eggs will overcook – the process should only

take a few minutes. Strain and bring to room temperature.

Cover and refrigerate 2 to 3 hours, or overnight.

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a Cuisinart

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gelato is desired. Reserve.

Turn the Cuisinart

Ice Cream Maker on; pour both the ge-

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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 airtight container and place in

freezer for about 2 hours. Remove from freezer about

15 minutes before serving.

Nutritional analysis per serving (based on ½ cup):

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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 liqueur.

Makes about 7 cups

4½ cups whole milk

3 cups espresso beans

1½ cups brewed espresso

1½ cups granulated sugar

15 large egg yolks

¼ teaspoon table salt

Add milk to a medium saucepan set over medium-low 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;

discard beans.

Add the espresso and half of the sugar to the steeped milk.

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

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and remaining sugar in a medium bowl. Using a hand mixer

on low speed or a whisk, beat until mixture is pale and thick.

Once the milk/espresso mixture has reached a boil, slowly

whisk ¹∕

of it into the yolk/sugar mixture. Add another ¹∕

of the

mixture and then return the combined mixture to the remaining

milk/espresso in the saucepan. Over medium-low heat, 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

take a few minutes.



Strain into a container and cool to room temperature. Cover

and refrigerate 2 to 3 hours, or overnight.

Turn the Cuisinart

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 airtight

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

freezer about 15 minutes before serving.

Nutritional analysis per serving (based on ½ cup):

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

frozen in your own home.

Makes about 8 cups

6 cups whole milk

1 teaspoon cardamom pods

1½ teaspoons whole cloves

3 whole cinnamon sticks

1½ teaspoons black peppercorns

2 star anise pods

½ teaspoon orange zest

2 pieces fresh ginger, 1 x ½-inch each

8 bags chai tea

1½ cups granulated sugar

¼ teaspoon table salt

3 tablespoons honey

8 large eggs

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 steep for 15

to 20 minutes. Strain, discarding solids.

Add half of the sugar, salt and honey to the steeped milk. Over

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

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remaining sugar in a medium bowl. Using a hand mixer on low

speed or a whisk, beat until mixture is pale and thick.

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

¹∕

of it into the egg/sugar mixture. Add another ¹∕

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 coats the

back of the spoon. This mixture must NOT boil or the eggs will

overcook – the process should only take a few minutes. Strain

into a container and cool to room temperature. Cover and

refrigerate 2 to 3 hours, or overnight.

Turn the Cuisinart

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 airtight

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

freezer about 15 minutes before serving.

Nutritional analysis per serving (based on ½ cup):

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

A true Italian treat, our Tiramisu Gelato pulls the ﬂavors from the

traditional dish and adds a frozen twist to serve on a hot summer day.

Makes about 7 cups

2 cups whole milk

1 cup heavy cream

1 vanilla bean, halved and seeds scraped

¾ cup granulated sugar

¼ teaspoon table salt

2 tablespoons Kahluà

1 tablespoon rum

2 tablespoons brewed espresso

5 large eggs

2 cups mascarpone, room temperature

2 cups amaretti cookies, ﬁnely grated

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.

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in a large mixing bowl for the custard.

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.

Once the milk/cream mixture has reached a boil, slowly whisk

¹∕

of it into the egg/sugar mixture. Add another ¹∕

and then

return the combined mixture to the remaining milk/cream in

the saucepan. Over medium-low heat, 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 eggs will overcook – the process should only take a few

minutes. Strain (discarding vanilla pod) directly into a bowl set

in the prepared ice bath and cool to room temperature.

Add the mascarpone to the bowl of a Cuisinart

Stand Mixer

ﬁtted with the paddle attachment. Mix on medium-low (speeds

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into the mascarpone with the mixer running. Beat until

completely homogenous with no lumps. Cover and refrigerate

2 to 3 hours, or overnight.

Turn the Cuisinart

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

airtight container and place in freezer for about 2 hours.

Remove from freezer about 15 minutes before serving.

Nutritional analysis per serving (based on ½ cup):

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

FROZEN YOGURTS

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

the better the frozen yogurt.

Makes about 8 cups

7 cups low-fat plain yogurt, strained through a cheese-

cloth for 2 to 4 hours

²∕

cup granulated sugar

5 mangoes, peeled, pitted and coarsely chopped

2 teaspoons fresh lime juice

In a large mixing bowl, whisk the yogurt and sugar together;

reserve.

Using a Cuisinart

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juice and 1 cup of the yogurt mixture. Combine with the

remaining yogurt/sugar mixture. Cover and refrigerate

1 to 2 hours, or overnight.

Turn the Cuisinart

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 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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real ﬂavor and richness of this frozen yogurt it is best to use the

whole milk variety.

Makes about 8 cups

2 tablespoons light corn syrup

2 tablespoons honey

¼ cup water

3 vanilla beans, split and seeds scraped

8 cups whole milk plain yogurt, strained through

a cheesecloth for 2 to 4 hours

1½ teaspoon pure vanilla extract

1¼ cups granulated sugar

pinch table salt

Add the corn syrup, honey, water and vanilla beans to a

medium saucepan. Bring mixture to a boil and then simmer until

reduced by half; cool and reserve.

In a large mixing bowl, whisk the yogurt, reserved honey/

water/vanilla reduction, vanilla extract, sugar and salt together.

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2 to 3 hours, or overnight.

Turn the Cuisinart

Ice Cream Maker on. Discard the vanilla

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

standout in this tangy and sweet dessert.

Makes about 7 cups

2 cups low-fat milk

1 cup granulated sugar, divided

pinch table salt

4 large egg yolks

½ cup cocoa powder

6 ounces bittersweet chocolate, chopped

8 cups whole milk plain yogurt, strained through

a cheesecloth for 2 to 4 hours

1 teaspoon pure vanilla extract

2 cups chopped chocolate-covered pretzels

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

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

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

on low speed or a whisk, beat until mixture is pale and thick.

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

UIFDPDPBQPXEFSVOUJMTNPPUI8IJTLü

of the milk/cocoa mix-

ture into the yolk/sugar mixture. Add another ¹∕

and then return the

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

Over medium-low heat, 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 take a few minutes. Strain directly into a bowl

containing the chopped chocolate, and cool to room temperature.

Cover and refrigerate 2 to 3 hours, or overnight.

Turn the Cuisinart

Ice Cream Maker on; pour the mixture into

the frozen freezer bowl and let mix until thickened, about

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

cream maker. 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):

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

Makes about 7 cups

48 ounces low-fat plain yogurt, strained

²∕

cup granulated sugar

¼ teaspoon table salt

1½ teaspoons pure vanilla extract

3 tablespoons light corn syrup

1½ pounds strawberries, hulled and halved

2 tablespoons honey

2 tablespoons fresh lemon juice

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

and corn syrup; reserve.



In a medium saucepan, heat the strawberries, honey and lemon

juice on low for about 5 minutes, or until just softened. Strain,

discarding liquid, and cool. Once the strawberries are cooled,

stir into the yogurt/sugar mixture. Cover and refrigerate

2 to 3 hours, or overnight.

Turn the Cuisinart

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 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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SORBETS

Makes about 8 cups

2¼ cups water

2 cups granulated sugar

1 whole vanilla bean, halved and seeds scraped

2 tablespoons whole cardamom pods, toasted and

crushed*

¼ teaspoon table salt

4 cups unsweetened coconut milk

Combine the water, sugar, vanilla bean (including the pod),

toasted cardamom pods and salt in a medium saucepan set over

medium-high heat. Bring mixture just to a boil and then remove

from heat. Let mixture steep for 1 hour; strain and discard pods.

Add the coconut milk to the strained mixture. Cover and refrig-

erate overnight.

Turn the Cuisinart

Ice Cream Maker on; pour the mixture into

the frozen freezer bowl and let mix until thickened, about

30 to 35 minutes. The sorbet will have a soft, creamy 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.

*To toast, place whole cardamom pods in a small skillet set

over low heat. Once pods are fragrant, remove and transfer

to a cutting board. Crush with a mortar and pestle, or with the

bottom of a heavy glass.

Nutritional information per serving (based on ½ cup):

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A step away from ordinary sorbets, our Dark Chocolate Sorbet

is a real treat.

Makes about 8 cups

4 cups water

2¼ cups granulated sugar

½ teaspoon table salt

4 ounces unsweetened chocolate, chopped

4 ounces bittersweet chocolate, chopped

1¼ cups cocoa powder, sifted

1½ teaspoons pure vanilla extract



Prepare a simple syrup with the water, sugar and salt by add-

ing all three to a medium saucepan set over medium-low heat.

Cook mixture until the sugar is fully dissolved.

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bowl; reserve.

Gradually add the warm simple syrup to the

cocoa powder by whisking constantly until smooth. Pour mixture

over the combined chopped chocolate. Let sit for 5 minutes;

add the vanilla and stir to combine. Cover and refrigerate 2 to

3 hours, or overnight.

Turn the Cuisinart

Ice Cream Maker on; pour the mixture into

the frozen freezer bowl and let mix until thickened, about

30 to 35 minutes. The sorbet will have a soft, creamy 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):

$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH

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The basil adds a nice undertone to the sorbet, but any one of your

favorite herbs could be substituted.

Makes about 7 cups

3½ cups water

2²∕

cups granulated sugar

3 tablespoons lemon zest, divided

2 cups packed fresh basil

pinch salt

3½ cups fresh lemon juice

Prepare a lemon simple 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 refriger-

ate 2 to 3 hours, or overnight.

Strain the chilled mixture through a ﬁne mesh strainer. Turn

the Cuisinart

Ice Cream Maker on; pour the mixture into the

frozen freezer bowl and let mix until thickened, about 30 to

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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 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):

$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH

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Makes about 8 cups

3 cups water

2 cups granulated sugar

1 cup packed mint leaves

6 cups frozen raspberries, thawed

pinch table salt

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.



Once the simple syrup is ready, 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 syrup/mint mixture using

a Cuisinart

Immersion Blender.

Add the raspberries and, using a Cuisinart

Immersion Blender,

blend the mixture until smooth. Strain through a ﬁne mesh

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

Turn the Cuisinart

Ice Cream Maker on; pour the mixture into

the frozen freezer bowl and let mix until thickened, about 30

to 35 minutes. The sorbet will have a soft, creamy 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):

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FROZEN DESSERTS

A step above the traditional ice cream sandwich cookies. If you

cannot ﬁnd cocoa nibs, miniature chocolate chips can be substituted,

or you can double the amount of pecans.

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¹∕

cup cocoa powder

1¹∕

cups bread ﬂour

¾ teaspoon baking powder

¼ teaspoon table salt

1 tablespoon instant espresso powder

½ cup unsalted butter, room temperature and cubed

1 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

3 tablespoons cocoa nibs (can be found in most

gourmet or cooking stores)

¼ cup chopped pecans, toasted

1½ cups “your favorite” ice cream

Preheat oven to 350°F.

Combine the cocoa powder, ﬂour, baking powder, salt and

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Place the butter in the bowl of a Cuisinart

Stand Mixer, ﬁtted

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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

until just combined.

Using a small ice cream scoop (about 1½ inches in diameter)

scoop the dough onto a parchment-lined cookie sheet (each

round should be about 2 tablespoons). Use a cup to ﬂatten

each cookie mound down.

Bake in the preheated oven for about 20 minutes, or until the

cookie looks dry but not ﬁrm. Let cookies fully cool before

assembling.

To assemble: Using a small ice cream scoop, scoop about

2 tablespoons of your favorite ice cream onto the ﬂat part of



one cookie. Place another cookie on top of the ice cream and

press down until the ice cream just reaches the edge of the

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cream sandwich in plastic wrap and chill in a freezer until ﬁrm

(about 20 minutes).

Nutritional information per serving (2 cookies, not including ice cream):

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

Makes 12 servings

nonstick cooking spray

40 gingersnap cookies (Nabisco

works well)

6 tablespoons unsalted butter, melted

3 cups Mango Frozen Yogurt (Page 14)

Preheat oven to 350°F.

Coat a twelve-cup mufﬁn pan with nonstick cooking spray;

reserve.

Place the cookies in the bowl of a Cuisinart

Food Processor

ﬁtted 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 combined. Evenly divide the crumb

mixture among the twelve cups in the prepared mufﬁn pan.

Pat crumbs well into each cup. Bake in preheated oven for

10 minutes, or until crust is just set. Cool completely on rack.

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 ¼ cup of frozen

yogurt into each cup.

Serve immediately.

Nutritional information per cupcake:

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The ultimate chocolate lover’s dessert.

Makes 35 bonbons

1 recipe Triple Chocolate Brownies (recipe follows)

5½ cups Espresso Gelato (page 11)

Chocolate Glaze

30 ounces bittersweet or semisweet chocolate, roughly

chopped

¼ cup unsalted butter, cubed

Using a 2¼-inch round pastry cutter, cut 35 rounds out of the

pan of brownies; reserve remaining brownie bits for another

use. Reserve cut brownies on a wax/parchment paper-lined

pan that will be able to ﬁt in your freezer.

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.

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glaze. In a heatproof bowl set over a pot of simmering water,

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

to room temperature.

Remove the gelato/brownies from the freezer. Place a cooling

rack on top of a wax/parchment-lined pan. Place the gelato/

brownie pieces on top of the cooling rack, leaving about

½-inch space in between each one. Using a ladle, slowly pour

the melted chocolate/butter mixture over each gelato/brownie.

Be sure that the chocolate fully covers the gelato. Let the

chocolate harden and then freeze for 15 minutes, or overnight

(covered with wax paper).

Nutritional information per bonbon:

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Makes 35 brownies

nonstick cooking spray

1 cup unsalted butter, cubed

6 ounces unsweetened chocolate, ﬁnely chopped

2 ounces bittersweet chocolate, ﬁnely chopped

1 tablespoon cocoa powder

4 large eggs

1 large egg yolk

2 cups granulated sugar

1 cup packed light brown sugar

2 teaspoons instant espresso powder

2 teaspoons pure vanilla extract

¾ cup unbleached, all-purpose ﬂour

¼ cup cake ﬂour, not self-rising

1 teaspoon table salt

¾ cup bittersweet chocolate chips

Preheat oven to 375°F. Coat a shallow ridged baking pan with

cooking spray and then line with parchment; reserve.

Add the butter and chocolates to a heatproof bowl and place

over a pot of simmering water. Once both are completely

melted, stir in the cocoa powder and set aside to cool to room

temperature. Reserve.

In the bowl of a Cuisinart

Stand Mixer ﬁtted with the mixing

paddle or using a Cuisinart

Hand Mixer ﬁtted with the mixing

beaters, mix the eggs and egg yolk on speed 3 until lightened,

about 30 seconds. Add the granulated and brown sugars and

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to 1 minute. Add the instant espresso and vanilla; beat until well

combined. Stir the ﬂours and salt into the reserved chocolate

mixture. Add the chocolate/ﬂour mixture to the egg/sugars mix-

ture and mix on speed 1 until justJODPSQPSBUFE8JUIUIFNJYFS

running, add the chocolate chips. Pour into prepared pan. Bake

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cooled, cut into rounds using a 2¼-inch round pastry cutter.

Nutritional information per brownie:

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cheesecake? Complete with the traditional graham cracker crust, this

version of an American classic will become a new favorite.

Makes 16 servings

1½ cups graham cracker crumbs

2 tablespoons granulated sugar



½ teaspoon ground cinnamon

6 tablespoons unsalted butter, melted

1 recipe Cheesecake Ice Cream (page 5), softened

2 cups Raspberry Mint Sorbet (page 17), softened

Preheat oven to 350°F.

Place graham cracker crumbs, sugar, cinnamon, and melted

butter in small bowl. Using a fork, mix until fully combined. Pat

crumb crust evenly into a 10-inch spring-form pan. Bake in pre-

heated oven for 15 minutes, or until crust is set and just starting

to color. Reserve on a cooling rack.

Spread the cheesecake ice cream evenly over the cooled gra-

ham crack crust. Cover with plastic wrap and freeze for about

15 minutes. Remove and then add the sorbet on top of the set

cheesecake ice cream and using a small spatula, swirl into the

ice cream. Note: This process works best if the ice cream is just

slightly ﬁrmer than the sorbet.

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To serve, remove the “cheesecake” from the freezer and remove

from spring-form pan. Slice, using a sharp knife that has been

run under hot water, and serve immediately on cold plates.

Nutritional information per serving:

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

Makes 8 to 10 servings

4 cups Simple Chocolate Ice Cream (page 3), softened

2 cups Peppermint Patty Ice Cream (page 4), softened

-JOFBJODIMPBGQBOXJUIQMBTUJDXSBQ"EEDVQTPGUIF

chocolate ice cream and smooth using an offset spatula. Cover

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until hardened.

Remove the plastic wrap and add the peppermint patty ice

cream on top of the hardened chocolate ice cream. Smooth the

top using an offset spatula. Cover with plastic wrap and freeze

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patty ice cream is hardened.

Finally, add the remaining 2 cups of the chocolate ice cream

on top of the hardened peppermint patty. Smooth well with an

offset spatula and cover with plastic wrap. Freeze for 1 to 2

hours, or overnight.

To serve, remove the terrine 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 spatula under warm

water and smooth the top and sides of the terrine so there are

no lines.

Slice and serve immediately on cold plates.

Nutritional information per serving (based on 10 servings):

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Makes 16 servings

½ cup unsalted butter, cubed

6 ounces semisweet chocolate, chopped

60 chocolate wafer cookies (Nabisco

brand works well)

1 recipe Pistachio Ice Cream (page 8), softened

½ cup chopped pistachios, toasted

In a heat-proof bowl set over a pot of simmering water, com-

bine the butter and chocolate. Stirring occasionally, let sit until

just melted. Reserve.

In the bowl of a Cuisinart

Food Processor, ﬁtted with the chop-

ping blade, add the chocolate wafer cookies. Pulse until ﬁnely

chopped. Add the melted butter/chocolate mixture through the

feed tube of the processor and pulse until completely com-

bined. Press ²∕

of the chocolate crumb mixture into the bottom

of a 10-inch spring-form 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. Sprinkle the reserved chocolate crumb mixture over the

chilled iced cream and return to freezer again to chill, for about

30 minutes. Spread the remaining ice cream evenly over the

top and smooth completely with an offset spatula. Cover and

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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 plates.

Nutritional information per serving:

$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH

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SAUCES

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used as a dipping sauce for fruit and cake.

Makes about 1 cup

¾ cup granulated sugar

½ teaspoon sea salt

¼ cup water (enough so that the consistency when mixed

with the sugar and salt is similar to wet sand)

1 tablespoon light corn syrup

¹∕

cup heavy cream

3 tablespoons unsalted butter, cut into ½-inch cubes

In a medium, heavy-bottomed saucepan, stir together the sugar,

salt, water and corn syrup. Be sure to clean the inside walls of

the pan if there is any sugar on the sides (a clean, wet pastry

brush works best). Set over medium-low heat and cook until

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 whisk in the butter, one piece at

a time, continually whisking to emulsify until all the butter has

been added. Use immediately, or keep warm over a pot of

warm water.

Nutritional information per serving (2 tablespoons):

$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH

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

Makes about 1 cup

1 cup semisweet chocolate, chopped

¾ cup heavy cream

1½ tablespoons light corn syrup

½ teaspoon pure vanilla extract

pinch sea salt

pinch ground cinnamon

Place the chocolate in a mixing bowl; reserve.

In a small, heavy-bottomed 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

warm water.

Nutritional information per serving (2 tablespoons):

$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH

tDIPMNHtTPENHtDBMDNHtmCFSH

This works well with more than just frozen desserts. Serve over

pancakes or crêpes for your loved ones.

Makes about 1 cup

2 cups frozen raspberries, thawed

½ cup fresh raspberries

1 tablespoon granulated sugar

pinch sea salt

pinch orange zest

Insert the large metal chopping blade into the bowl of a Cui-

sinart

Food Processor. Add both thawed and fresh raspberries

and process for 15 seconds. Add remaining ingredients and

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mesh strainer and discard the seeds. Taste and adjust sugar

amount to personal preference.

Nutritional analysis per serving (2 tablespoons):

$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH

tDIPMNHtTPENHtDBMDNHtmCFSH

Cuisinart ICE-35 2 Quart Frozen Yogurt-Ice Cream & Sorbet Maker

Product's Documents

INSTRUCTION BOOKLET

Specifications

Cuisinart ICE-35 Questions and Answers

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