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5
mangoes or strawberries for best results.
For best results, cut fruit into 3 - 5cm pieces.
Four cups of fruit is the recommended average for
processing at one time.
Fruit such as nectarines, apricots, grapes, cherries, berries
do not need to be peeled and extra flavour, colour &
nutrients will result. It may be that all the skin is broken
down however this adds to the fresh fruit appearance.
Processing 4 cups of fruit usually takes about 15 to 20
minutes. Time will vary based on type of ingredients used,
as well as amount.
Frozen fruit dessert consistency can be adjusted by
adjusting the freeze time. The longer the fruit is processed,
the smoother the consistency. For slushy-style drinks, run it
for the least amount of time and add juice as a mix-in
during the last couple of minutes (see the Mango Slushy
recipe on page 12 as an example).
Most fruits can be ready to serve in as little as 15 minutes.
The higher the water content, the faster the freeze. For
instance, watermelon is ready in 10 minutes.
Higher water content fruits, like melon, should be prepared
in advance so some of the water can be drained and not
frozen for the best consistency.
For melon, like cantaloupe and honeydew, where the fruit is
rather firm, add fruit slowly to the freezer bowl and only add
up to 3 cups.
Mix-ins, like chopped nuts or chocolate, should be added
during the last few minutes of processing.
Use very ripe fruits for the sweetest flavor. Simple syrup
(equal parts sugar and water, see recipe on page 11) may
be used as a sweetener.
Peel fruit and remove seeds before cutting and preparing in
the “fruit scoop” bowl.
When removing the frozen sorbet or ice cream try to avoid
using metal spoons at it may scrap and damage the bowl.
Ideally use of plastic spoon or spatula.
Store remaining sorbet or ice cream in an airtight container
in the freezer. Before covering with lid, press a piece of
plastic wrap directly on the sorbet or ice cream to prevent
freezer burn. Remove sorbet from freezer about 15 to 20
minutes before serving. Ice cream may be removed 10 to
15 minutes before serving.
ADDING INGREDIENTS
Ingredients such as chips and nuts should be added about
2 minutes before the recipe is complete. Once the dessert
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
®
Fruit Scoop
™
Frozen Dessert Maker is
equipped with a safety feature that automatically stops the
unit if the motor overheats. This may occur if the dessert 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,
put the On/Off switch in the OFF position and unplug the
unit. Let the unit cool off. After a few minutes, you may turn
the unit on again and continue making the dessert.
CLEANING, STORAGE AND
MAINTENANCE
Cleaning
Clean the freezer bowl, mixing paddle and lid in warm,
soapy water. DO NOT PUT FREEZER BOWL IN THE
DISHWASHER. DO NOT CLEAN WITH ABRASIVE
CLEANERS OR IMPLEMENTS. Wipe motor base clean with
damp cloth. Dry all parts thoroughly.
Storage
DO NOT put freezer bowl in freezer if bowl is wet. DO NOT
store lid, mixing paddle, or base in freezer. You may store
the freezer bowl in the freezer for convenient, immediate
use. Do not store frozen desserts in the freezer bowl in the
freezer for more than 30 minutes at a time. Transfer frozen
desserts to a freezer-safe, airtight container for longer
storage in the freezer.
Maintenance
Any other servicing should be performed by an authorized
service representative.
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