ICE-21C User Manual

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RECIPE TIPS

The recipes that follow offer you a variety of options for

delicious frozen desserts. You may create or use recipes of

your own, as long as they yield no more than 1½ quarts

(1.4 L).

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Yogurt–Ice Cream & Sorbet Maker use pure, fresh

ingredients. Because of this, the desserts and drinks do

not have the same characteristics as commercially

prepared frozen desserts and drinks. Most store-bought

versions use gums and preservatives to make them

firmer. If you desire a firmer consistency, transfer

the dessert to freezer-safe airtight container and

store in the freezer until desired consistency is

reached, usually two or more hours.

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results, the mixture should be chilled overnight before

using. Or, chill the recipe over an ice bath, until it is

completely cooled, before using.

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cold water. Place saucepan or other container into the

ice bath. Cool precooked ingredients completely.

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refrigerator for up to 3 days.

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milk (reduced-fat or lowfat) as well as non-dairy milks

(soy, hemp or rice) for heavy cream and whole milk used

in many recipes. However, keep in mind that the higher

the fat content, the richer and creamier the result. Using

lower fat substitutes may change the taste, consistency

and texture of the dessert. When substituting, be sure to

use the same volume of the substitute as you would

have used of the original item. For example, if the recipe

calls for two cups (500 ml) of cream, use a total of two

cups (500 ml) of the substitute (such as 1 cup [250 ml]

cream, 1 cup [250 ml] whole milk).

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recipe is to be precooked, add the sweetener after the

heating process is complete and ingredients have

cooked. Stir the mixture thoroughly to dissolve the

sweetener.

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last two minutes of the freezing process. Otherwise, the

alcohol may impede the freezing process.

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sweetness of the fruit before you use it. The freezing

process reduces the sweetness of the fruit so that it will

taste less sweet than the recipe mixture. If the fruit

tastes tart, add sugar to the recipe. If the fruit is very

ripe or sweet, reduce the amount of sugar in the recipe.

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yield up to 1½ quarts (48 oz) of dessert. When pouring

ingredients in through the ingredient spout, DO NOT fill

the freezer bowl higher than ¼-inch (0.6 cm) from the

top of the freezer bowl. The ingredients will increase in

volume during the freezing process.

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turning on machine.

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the freezer bowl is completely frozen before each use.

Additional freezer bowls may be purchased on the

Cuisinart website (www.cuisinart.ca).

Simple Ice Creams

Simple Vanilla Ice Cream

This ice cream can easily be dressed up by adding your

favourite chopped candies or sprinkles at the end of churning.

Makes about 5 cups ([1.25 L] ten ½-cup [125 ml] servings)

1 cup (250 ml) whole milk

¾ cup (175 ml) granulated sugar

pinch salt

2 cups (500 ml) heavy cream

1 tablespoon (15 ml) pure vanilla extract

1. 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.

2. Turn on the Cuisinart® ice cream maker; pour the

mixture into the frozen freezer bowl and let mix until

thickened, about 15 to 20 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 information per serving (based on ½ cup [125 ml]):

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User Manual - Page 6