ICE-35 User Manual

Loading ...



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):

$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

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):

$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

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

Loading ...

User Manual - Page 13