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5
FROZEN FRESH FRUIT
DESSERT TIPS
For frozen fresh fruit desserts, the fruits that work best and
require only minimal preparation include softer items like
bananas, mangoes, strawberries, kiwis, apricots and
peaches.
Firm items like apples, pears or unripe peaches should first
be cooked until soft, to achieve the smoothest, frozen
results.
Cooking fruit is an opportunity to infuse it with flavors and
spices like cinnamon and nutmeg or fresh herbs like mint or
basil. If cooking fruit, chill completely before adding to the
freezer bowl.
Harder items like coconut, hard-seeded items like
pomegranate, pulpy items like citrus, or fibrous items like
pineapple should be blended first or cut up into small
pieces and mixed in with other, creamier fruits like bananas,
mangoes or strawberries for best results.
For best results, cut fruit into 1-inch – 2-inch pieces.
Six cups of fruit is the recommended average for
processing at one time.
Processing 6 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
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 5 cups.
Use very ripe fruits for the sweetest flavor. Simple syrup
(equal parts sugar and water, see recipe on page 8) may be
used as a sweetener.
Peel fruit and remove seeds before cutting and processing.
Store remaining sorbet or ice cream in an airtight container
in the freezer. Before covering with lid, press a piece of wax
paper 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 ¼-inch.
SAFETY FEATURE
The Cuisinart
®
Fruit Scoop
™
Frozen Dessert Maker
Attachment 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, turn the dial to 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 paddles, paddle holder, and
splash guard 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.
The paddles, paddle holder, and drive assembly are all top-
rack dishwasher safe.
Storage
DO NOT put freezer bowl in freezer if bowl is wet. DO NOT
store splash guard, mixing paddles, paddle holder 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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