Cuisinart Frozen Dessert Maker ICE 25BC User Manual

Instruction  
Booklet  
Recipe Booklet  
Reverse Side  
ICE CREAMS, SORBETS, SHERBETS & MORE!  
THE CUISINART CLASSICFROZEN YOGURT- ICE CREAM & SORBET MAKER  
 
1
Pistachio: Add ⁄2 teaspoon almond extract to the base mixture.  
ADDING INGREDIENTS  
Add 1 cup shelled, roughly chopped pistachios (salted or unsalted)  
during the last 5 minutes of mixing.  
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.  
3
Cookies & Cream or Candy & Cream: Add ⁄4 cup coarsely chopped  
cookies (chocolate chip, Oreo®, Mint Oreo®, chocolate-covered  
graham crackers, etc.) or candy bar during the last 5 minutes of mixing.  
Cuisinart is the registered trademark of Cuisinart. Any trademarks or service  
makes of third parties used herein are the trademarks or service marks of  
their respective owners.  
CHOCOLATE ICE CREAM  
1
Makes ten 2-cup servings  
1
cup whole milk  
QUICK & EASY  
1
2
cup granulated sugar  
8
ounces bittersweet or semisweet chocolate (your favorite),  
1
broken into 2-inch pieces  
2
1
cups heavy cream, well chilled  
teaspoon pure vanilla extract  
VANILLA ICE CREAM  
Makes ten 2-cup servings  
1
Heat the whole milk until it is just bubbling around the edges (this may  
be done on the stovetop or in a microwave). In a blender or food proces-  
sor fitted with the metal blade, pulse to process the sugar with the  
chocolate until the chocolate is very finely chopped. Add the hot milk;  
process until well blended and smooth. Transfer to a medium bowl and  
let the chocolate mixture cool completely. Stir in the heavy cream and  
vanilla to taste. Cover, refrigerate, and chill for 2 hours or longer.  
Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker  
on; pour the mixture into freezer bowl and let mix until thicken, about  
20-25 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 two hours. Remove from freezer about  
10 minutes before serving.  
1
cup whole milk, well chilled  
cup granulated sugar  
cups heavy cream, well chilled  
teaspoons pure vanilla extract, to taste  
3
4
2
1–2  
In a medium bowl, use a hand mixer or a whisk to combine  
the milk and granulated sugar until the sugar is dissolved, about  
1–2 minutes on low speed. Stir in the heavy cream and vanilla to  
taste. Cover, refrigerate, and chill if time allows.  
Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker  
on; pour the mixture into freezer bowl and let mix until thicken, about  
20-25 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 two hours. Remove from freezer about  
10 minutes before serving.  
Nutritional information per serving:  
Calories 370 (60% from fat) • carb. 34g • pro. 3g • fat 25g  
• sat. fat 11g • chol. 65mg • sod. 31mg • calc. 80mg • fiber 0g  
Nutritional information per serving:  
Calories 242 (67% from fat) • carb. 19g • pro. 2g • fat 18g  
• sat. fat 11g • chol. 69mg • sod. 35mg • calc. 80mg • fiber 0g  
Variations:  
1
Chocolate Almond: Add ⁄2 teaspoon pure almond extract along with the  
vanilla. Add 2 34 cup chopped toasted almonds or chopped chocolate-  
1
Variations:  
coated almonds during the last 5–10 minutes of freezing.  
Mint Chip: Omit the vanilla and replace with 1 to 112 teaspoons pure  
peppermint extract (to taste). Chop your favorite 4-ounce bittersweet or  
semisweet chocolate bar into tiny, uneven pieces. Add the chopped  
chocolate during the last 5 minutes of mixing.  
1
Chocolate Cookie: Add ⁄2 –1 cup chopped cookies (chocolate chip  
or chocolate sandwich, chocolate mint, chocolate-covered graham  
crackers, etc.) during the last 5 minutes of freezing. Transfer to a  
container and freeze for 2 hours before serving.  
Butter Pecan (or Almond): Melt 1 stick unsalted butter in a 10-inch skillet.  
Add 1 cup roughly chopped pecans (or almonds) and 1 teaspoon kosher salt.  
Cook over medium-low heat, stirring frequently, until the nuts are lightly  
browned. Remove from the heat; strain (the butter will have a nut flavor and  
may be reserved for another use). Allow the nuts to cool completely. Add the  
them to ice cream mixture during the last 5 minutes of mixing.  
1
Chocolate Fudge Brownie: Add ⁄2 –1 cup chopped day-old brownies  
during the last 5 minutes of freezing. Transfer to a container and freeze  
for 2 hours before serving.  
 
2
Chocolate Marshmallow Swirl: When removing the ice cream to a container  
for freezing, layer it with dollops of your favorite chocolate sauce and  
scoops of marshmallow crème (fluff). Freeze at least 2 hours before serving.  
COFFEE ICE CREAM  
Makes ten 2-cup servings  
1
1
cup whole milk, well chilled  
cup granulated sugar  
2 – 3 tablespoons instant espresso or coffee, to taste  
3
4
FRESH STRAWBERRY ICE CREAM  
2
1
cups heavy cream, well chilled  
teaspoon pure vanilla extract  
1
Makes ten 2-cup servings  
1
3
1
1
2
1
pint fresh ripe strawberries, stemmed and sliced  
tablespoons freshly squeezed lemon juice  
cup sugar, divided  
In a medium bowl, use a hand mixer (or a whisk) to combine the milk,  
granulated sugar, and espresso powder until the sugar and espresso are  
dissolved, about 1–2 minutes on low speed. Stir in the heavy cream and  
vanilla. Cover, refrigerate, and chill if time allows.  
Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker  
on; pour the mixture into freezer bowl and let mix until thicken, about  
20-25 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 two hours. Remove from freezer about  
10 minutes before serving.  
cup whole milk  
cups heavy cream  
teaspoon pure vanilla extract  
1
In a small bowl, combine the strawberries with the lemon juice and 2 cup  
of the sugar. Stir gently and allow the strawberries to macerate in the  
juices for 2 hours. Strain the berries, reserving juices. Mash or purée  
half the berries.  
Nutritional information per serving:  
Calories 241 (67% from fat) • carb. 18g • pro. 3g • fat 18g  
• sat. fat 11g • chol. 69mg • sod. 30mg • calc. 77mg • fiber 0g  
In a medium mixing bowl, use a hand mixer on low speed to combine the  
milk and remaining granulated sugar until the sugar is dissolved, about 1  
to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed  
strawberries, and vanilla.  
Turn the Cuisinart ClassicFrozen Yogurt-Ice Cream & Sorbet Maker on;  
pour the mixture into freezer bowl, and let mix until thickened, about  
20–25 minutes. Five minutes before mixing is completed, add the  
reserved sliced strawberries 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 10 minutes before serving.  
PEANUT BUTTER CUP ICE CREAM  
1
Makes ten 2-cup servings  
1
cup creamy peanut butter  
cup granulated sugar  
2
3
1
2
cup whole milk, well chilled  
cup heavy cream, well chilled  
teaspoons vanilla extract  
1
1 ⁄2  
Note: This ice cream will have a natural appearance of very pale pink.  
If a deeper pink is desired, add red food coloring sparingly by drops  
until desired color is achieved.  
3
®
4
cup roughly chopped Reese’s Peanut Butter Cups or  
®
Reese’s Pieces candies  
2
3
cup chopped toasted peanuts  
Nutritional information per serving:  
Calories 275 (58% from fat) • carb. 28g • pro. 2g • fat 18g  
• sat. fat 11g • chol. 67mg • sod. 29mg • calc. 64mg • fiber 1g  
In a medium bowl, using a hand mixer on low speed, combine peanut  
butter and sugar until smooth. Add the milk and blend on low speed  
until smooth and sugar is dissolved, about 2 minutes. Stir in heavy cream  
and vanilla. Turn Cuisinart ClassicFrozen Yogurt-Ice Cream & Sorbet  
Maker on, pour into freezer bowl and let mix until thickened, about 25–30  
minutes. Add the chopped candy and peanuts during the last 5 minutes  
of mixing.  
For Fresh Peach Ice Cream: Substitute 3 cups sliced fresh peaches for  
the strawberries.  
 
3
The ice cream will have a soft, creamy texture. Transfer the ice cream  
to an airtight container and freeze. Remove ice cream from freezer  
10 minutes before serving.  
In a medium mixing bowl, use a hand mixer or whisk to combine the milk  
and granulated sugar until the sugar is completely dissolved, about 1 to  
2 minutes on low speed. Stir in the heavy cream, vanilla and almond  
extracts. Turn the Cuisinart ClassicFrozen Yogurt-Ice Cream & Sorbet  
Maker on; pour the mixture into freezer bowl, and let mix until thickened,  
about 20 to 25 minutes. During the last 5 minutes of freezing, add the  
pistachios. The ice cream will have a soft, creamy texture. If desired,  
transfer the ice cream to an airtight container freeze. Remove ice cream  
from freezer 10 minutes before serving.  
Nutritional information per serving:  
Calories 431 (67% from fat) • carb. 25g • pro. 10g • fat 33g  
• sat. fat 15g • chol. 59mg • sod. 164mg • calc. 73mg • fiber 1g  
MINT CHIP ICE CREAM  
Makes ten 2-cup servings  
Nutritional information per serving (1⁄2 cup):  
Calories 316 (70% from fat) • carb. 21g • pro. 4g • fat 15g  
• sat. fat 12g • chol. 69mg • sod. 130mg • calc. 69mg • fiber 1g  
1
1
cup whole milk, well chilled  
3
4
cup granulated sugar  
2
cups heavy cream, well chilled  
teaspoons pure peppermint extract  
ounces bittersweet chocolate candy bar, chopped into small,  
uneven pieces  
1
CHEESECAKE ICE CREAM  
1 ⁄2  
4
1
Makes ten 2-cup servings  
green or red food color – a few drops to color ice cream  
if desired  
12  
ounces lowfat cream cheese cut in 1-inch pieces,  
at room temperature  
1
2
2
can (14 ounces) fat free sweetened condensed milk  
cups fat free half-&-half (Land-o-Lakes)  
teaspoons pure vanilla extract  
In a medium bowl, use a hand mixer or a whisk to combine the milk  
and granulated sugar until the sugar is completely dissolved, about 1–2  
minutes on low speed. Stir in the heavy cream and peppermint extract.  
Turn the Cuisinart ClassicFrozen Yogurt-Ice Cream & Sorbet Maker on,  
add liquid mixture and let mix until thickened, about 20–25 minutes. Five  
minutes before mixing is complete, add the chopped chocolate and the  
food coloring, if using. The ice cream will have a soft, creamy texture.  
If desired, transfer the ice cream to an airtight container and freeze.  
Remove from freezer 10 minutes before serving.  
1
teaspoon pure lemon extract  
1
2
teaspoon pure almond extract  
Place cream cheese and sweetened condensed milk in a medium bowl.  
Blend using a hand mixer on medium speed until smooth and creamy  
with no visible lumps. With the mixer on low speed, stir in half-&-half,  
vanilla, lemon and almond extracts. Stir until smooth. (For best results,  
refrigerate for 2 hours or longer.)  
Turn the Cuisinart ClassicFrozen Yogurt-Ice Cream & Sorbet Maker on,  
add liquid mixture and let mix until thickened, about 20–25 minutes. Five  
minutes before mixing is complete, add the chopped chocolate and the  
food coloring, if using. The ice cream will have a soft, creamy texture.  
If desired, transfer the ice cream to an airtight container and freeze.  
Remove from freezer 10 minutes before serving.  
Nutritional information per serving:  
Calories 291 (67% from fat) • carb. 23g • pro. 3g • fat 23g  
• sat. fat 14g • chol. 69mg • sod. 30mg • calc. 66mg • fiber 0g  
PISTACHIO ICE CREAM  
Nutritional information per serving:  
Calories 228 (33% from fat) • carb. 29g • pro. 8g • fat 8g  
• sat. fat 5g • chol. 19mg • sod. 317mg • calc. 189mg • fiber 0g  
1
Makes ten 2-cup servings  
1
cup whole milk, well chilled  
3
4
cups granulated sugar  
Variations:  
2
cups heavy cream, well chilled  
1
1 ⁄4  
1
teaspoons pure vanilla extract  
Cherry Cheesecake Ice Cream: Strain 1 can (21 ounce) Cherry Pie  
filling, reserving the sauce and cherries separately. Prepare Cheesecake  
Ice Cream, reducing the half-&-half to 112 cups. Stir the reserved sauce  
into the ice cream mixture and mix/chill as directed. Five minutes before  
teaspoon pure almond extract  
1
cup shelled pistachios, roughly chopped  
(may use plain or lightly salted – do not use red pistachios)  
1
the ice cream is ready, add 2 cup of the cherries through the opening in  
 
4
the lid. When ice cream is mixed, transfer to a resealable  
container, layering the remaining cherries in dollops as the ice cream is  
placed in the container. Stir gently to swirl in and distribute. Freeze for  
2 hours or longer before serving. Remove from freezer 10 minutes  
before serving.  
Variations:  
Fresh Peaches & Cream: Combine 2 cups chopped ripe peaches with  
1
2  
cup sugar and 3 tablespoons freshly squeezed lemon juice and let  
macerate for 2 hours. Drain and stir the accumulated juices into the  
chilled cream base. Chill the custard as directed, adding the reserved  
chopped peaches during the last 5 minutes of chilling.  
Fresh Strawberries & Cream: Purée 1 pound fresh or frozen thawed  
strawberries in a food processor or blender. Strain through a fine mesh  
sieve and discard seeds. You will have about 8-10 ounces strawberry  
GOURMET FLAVORS  
pur  
é
e. Prepare Vanilla Bean Ice Cream, reducing amount of milk by  
1
2  
cup. Stir in strawberry pur e. Mix/chill ice cream as directed.  
é
1
Five minutes before ice cream is ready, add 2 cup sliced or quartered  
fresh strawberries.  
VANILLA BEAN  
1
Makes about ten 2 cup servings  
3
DECADENT DOUBLE CHOCOLATE ICE CREAM  
1 ⁄4  
cups whole milk  
3
1
1 ⁄4  
cups heavy cream  
Makes ten 2 cup servings  
1
whole vanilla bean (about 6 inches in length)  
large egg yolks  
cup granulated sugar  
teaspoons pure vanilla extract  
1
4
1 ⁄3  
cups whole milk  
3
1
4
1 ⁄2  
cups heavy cream  
1
1
1 ⁄2  
2
cup granulated sugar  
1
4
cup packed brown sugar  
cup Dutch process cocoa  
large eggs  
3
Combine the milk and cream in a medium saucepan with a heavy  
bottom. Use a sharp knife to split the vanilla bean in half lengthwise.  
Use the blunt edge to scrape out the “seeds”. Stir the seeds and bean  
pod into the milk/cream mixture. Bring the mixture to a slow boil over  
medium heat, reduce the heat to low, and simmer for 30 minutes,  
stirring occasionally.  
4
4
6
ounces bittersweet chocolate, chopped  
teaspoons pure vanilla extract  
teaspoons pure chocolate extract  
ounces good quality white chocolate or bittersweet  
chocolate, chopped  
1
1 ⁄2  
1
1 ⁄2  
4
Combine egg yolks and sugar in a medium bowl. Use a hand mixer on  
medium speed to beat until the mixture is thick, smooth, and pale yellow  
in color (similar to mayonnaise), about 2 minutes.  
In a medium saucepan with a heavy bottom, combine the whole milk and  
heavy cream over medium low heat and bring to a simmer.  
Remove the vanilla bean pod from the milk/cream mixture and discard.  
Pour out 1 cup of the hot liquid. With the mixer on low speed, add the  
cup of hot milk/cream to the egg mixture in a slow steady stream. When  
thoroughly combined, pour the egg mixture back into the saucepan and  
stir to combine. Cook, stirring constantly, over medium low heat until the  
mixture is thick enough to coat the back of a spoon. Transfer to a bowl,  
cover with a sheet of plastic wrap placed directly on the custard, and  
chill completely.  
Combine the sugars, cocoa, and eggs in a medium bowl; use a hand  
mixer on medium speed to beat until thickened like mayonnaise.  
Measure 1 cup of the hot milk/cream mixture. With the mixer on low  
speed, add the hot milk/cream in a slow, steady stream to the thickened  
egg mixture and mix until completely incorporated. Stir the chopped  
chocolate into the saucepan with the hot milk/cream; stir until chocolate  
is melted. Stir the egg mixture into the hot milk/cream. Cook over low  
heat, stirring constantly, until the mixture thickens and begins to  
resemble a chocolate pudding. Transfer the chocolate mixture to a bowl.  
Stir in the vanilla and chocolate extracts. Cover with plastic wrap placed  
directly on the surface of the chocolate mixture, and refrigerate until  
completely cooled (8 hours or overnight).  
Pour the chilled custard into the freezer bowl, turn the machine ON and  
let mix until thickened, about 25 - 30 minutes.  
Nutritional analysis per serving:  
Calories 314 (72% form fat) • carb. 18g • pro. 4g• fat 26g • sat. fat 15g  
• chol. 201mg• sod. 103mg • calc. 87mg • fiber 0g  
Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker  
on; pour the mixture into freezer bowl and let mix until thicken, about  
 
5
20-25 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 two hours. Remove from freezer about  
10 minutes before serving.  
WHITE CHOCOLATE ICE CREAM WITH  
CHOCOLATE CHUNKS AND MACADAMIA NUTS  
1
Makes ten 2-cup servings  
1
Nutritional information per serving:  
Calories 359 (60% from fat) • carb. 33g • pro. 7g • fat 26g •  
sat. fat 15g • chol. 136mg • sod. 51mg • calc. 99mg • fiber 3g  
1 ⁄4  
cups whole milk  
1
1 ⁄3  
cups heavy cream  
2
3
cup sugar  
large eggs  
4
8
1
1
1
ounces white chocolate, chopped (not summer coating)  
tablespoon brandy or Kirschwasser  
teaspoon vanilla extract  
teaspoon almond extract  
ounces bittersweet chocolate, chopped in 4– ⁄2-inch chunks  
cup toasted macadamia nuts, chopped  
GREEN TEA ICE CREAM  
1
Makes ten 2-cup servings  
1
1
2
3
1
2
1 ⁄4  
3
cups whole milk  
cups heavy cream  
tablespoons green tea powder (matcha – available in  
Asian markets)  
1
Combine milk and cream in a heavy bottomed saucepan and bring to  
a simmer over medium low heat. In a medium bowl, beat the sugar and  
eggs until thick and light. Measure out one cup of the hot milk mixture.  
With the mixer on low speed, add the hot milk to the egg mixture in a  
steady stream. Stir the egg mixture into the saucepan. Cook over low  
heat, stirring constantly, until the mixture reaches 160°F when checked  
with an instant read or candy thermometer. Add the chopped white  
chocolate, and stir until it is completely melted. Transfer to a bowl.  
Cover with plastic wrap placed directly on the surface of the custard  
and refrigerate until completely cooled (at least 8 hours).  
Turn on the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet  
Maker on; pour the mixture into freezer bowl and let mix until thicken,  
about 20-25 minutes. Five minutes before mixing ends, (mixture will be  
thick and creamy with the appearance of a soft serve ice cream) add the  
chopped chocolate and nuts – continue to mix for 5 minutes. If desired,  
transfer the ice to an airtight container and place in freezer until firm.  
Remove from freezer 10 minutes before serving.  
5
egg yolks  
3
4
cup granulated sugar  
Bring milk, cream and green tea to a low simmer. Remove from heat and  
let steep for 15 minutes.  
Beat egg yolks with sugar using a hand mixer on medium speed until  
thick and pale – mixture should resemble mayonnaise. On low speed,  
gradually beat 1 cup of the warm milk into the egg yolk mixture. Stir the  
egg mixture into the rest of the milk mixture. Place over medium heat  
and stir until thick, and temperature reaches 160°F – do not boil. Pour  
through a strainer. Stir in vanilla and a drop or two of green food coloring  
if desired. Cover with a sheet of plastic wrap placed directly on the cus-  
tard. Refrigerate 8 hours or overnight.  
Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker  
on; pour the mixture into freezer bowl and let mix until thicken, about  
20-25 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 two hours. Remove from freezer about  
10 minutes before serving.  
Nutritional information per serving:  
Calories 402 (62% from fat) • carb. 32g • pro. 6g • fat 29g  
• sat. fat 15g • chol. 141mg • sod. 78mg • calc. 137mg • fiber 1g  
Nutritional information per serving:  
Calories 214 (59% from fat) • carb. 19g • pro. 3g • fat 14g  
• sat. fat 8g • chol. 113mg • sod. 40mg • calc. 85mg • fiber 0g  
 
6
RASPBERRY FROZEN YOGURT  
FROZEN YOGURTS  
1
Makes ten 2-cup servings  
16  
ounces raspberries (can use frozen, thawed)  
cup granulated sugar  
VANILLA FROZEN YOGURT  
1
1
Makes ten 2-cup servings  
1
3
cup fresh lime juice  
3
cups fat-free vanilla yogurt  
1
1 ⁄4  
cups whole milk  
cup granulated sugar  
cups plain fat-free yogurt  
cup heavy cream  
tablespoon pure vanilla extract  
3
4
Place raspberries, sugar and lime juice in a medium bowl. Stir to blend.  
Cover and allow to macerate for 2–3 hours in the refrigerator. Place the  
raspberry mixture in a blender and blend for 15–20 seconds to purée.  
1
2 ⁄2  
1
4
1
Strain the mixture using a fine mesh strainer (chinois), pressing through  
the solids to remove all the seeds; discard seeds.  
Place milk and sugar in a medium bowl; combine, using a whisk or hand  
mixer on low speed, until sugar is completely dissolved. Stir in yogurt,  
heavy cream and vanilla.  
Combine the raspberry purée with the yogurt. Stir to blend until smooth.  
Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet  
Maker on; pour the mixture into freezer bowl and let mix until thicken,  
about 20-25 minutes. The yogurt will have a soft, creamy texture. If a  
firmer consistency is desired, transfer the yogurt to an airtight container  
and place in freezer for about two hours. Remove from freezer about  
10 minutes before serving.  
Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet  
Maker on; pour the mixture into freezer bowl and let mix until thicken,  
about 20-25 minutes. The yogurt will have a soft, creamy texture. If a  
firmer consistency is desired, transfer the yogurt to an airtight container  
and place in freezer for about two hours. Remove from freezer about  
10 minutes before serving.  
Nutritional information per serving:  
Calories 157 (0% from fat) • carb. 36g • pro. 3g • fat 0g  
• sat. fat 0g • chol. 1mg • sod. 40mg • calc. 116mg • fiber 2g  
Nutritional information per serving:  
Calories 130 (22% from fat) • carb. 21g • pro. 5g • fat 3g  
• sat. fat 2g • chol. 14mg • sod. 62mg • calc. 145mg • fiber 0g  
CHOCOLATE FROZEN YOGURT  
QUICK PEACH FROZEN YOGURT  
1
Makes ten 2-cup servings  
1
Makes ten 2-cup servings  
1
1 ⁄2  
cups whole milk or fat-free half-and-half  
ounces bittersweet or semisweet chocolate, chopped  
cup sugar  
1
can (14 ounces) peaches packed in juice  
cups lowfat vanilla yogurt  
cup sugar  
9
3
3
1
1
3
1
2 ⁄2  
cups lowfat or fat-free vanilla yogurt  
1
Drain peaches, reserving 2 cup of the juice. Place peaches in a  
Cuisinart® blender or food processor fitted with the metal blade, and  
pulse to chop the peaches. Add the vanilla yogurt, sugar, and reserved  
peach juice. Process until smooth and the sugar is dissolved, about  
1 minute.  
Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet  
Maker on; pour the mixture into freezer bowl and let mix until thicken,  
about 20-25 minutes. The yogurt will have a soft, creamy texture. If a  
firmer consistency is desired, transfer the yogurt to an airtight container  
and place in freezer for about two hours. Remove from freezer about  
10 minutes before serving.  
Combine the milk, chocolate and sugar in a 2-quart saucepan. Cook  
over medium heat, stirring constantly, until the chocolate is completely  
melted and sugar is dissolved. Cool completely in refrigerator. Stir in  
vanilla yogurt.  
Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet  
Maker on; pour the mixture into freezer bowl and let mix until thicken,  
about 20-25 minutes. The yogurt will have a soft, creamy texture. If a  
firmer consistency is desired, transfer the yogurt to an airtight container  
and place in freezer for about two hours. Remove from freezer about  
10 minutes before serving.  
Nutritional information per serving:  
Calories 111 (6% from fat) • carb. 24g • pro. 3g • fat 1g  
• sat. fat 0g • chol. 5mg • sod. 59mg • calc. 140mg • fiber 1g  
Nutritional information per serving (made with whole milk):  
Calories 219 (45% from fat) • carb. 28g • pro. 6g • fat 12g  
• sat. fat 7g • chol. 8mg • sod. 56mg • calc. 157mg • fiber 1g  
 
7
BLUEBERRY SORBET  
Makes ten 2-cup servings  
SORBETS & SHERBETS  
1
1
1 ⁄3  
cups granulated sugar  
FRESH LEMON SORBET  
2
3
cup water  
1
1
Makes ten 2-cup servings  
2 ⁄2  
3
pounds fresh or frozen blueberries (wild if possible)  
tablespoons fresh lime juice  
tablespoons light corn syrup  
2
2
1 ⁄2  
1
cups sugar  
2
cups water  
1
cups freshly squeezed lemon juice  
tablespoon finely chopped lemon zest *  
Place sugar and water in a 112-quart saucepan and bring to a boil over  
high heat. Reduce heat to medium and cook, undisturbed, until sugar is  
dissolved. Allow to cool completely. Thaw blueberries if frozen.  
Combine the sugar and water in a medium saucepan and bring to a boil  
over medium-high heat. Reduce heat to low and simmer without stirring  
until the sugar dissolves, about 3–5 minutes. Cool completely. This is  
called simple syrup, and may be made ahead in larger quantities to have  
on hand for making Fresh Lemon Sorbet. Keep refrigerated until ready  
to use.  
Place blueberries and lime juice in a blender or food processor fitted  
with the metal blade. Purée until smooth – this may require two batches,  
depending upon the size of the blender or processor. Press through a  
fine mesh sieve to remove seeds; discard seeds. Combine the strained  
blueberry purée with the cooled sugar syrup and corn syrup. Refrigerate  
2 hours or longer for best results. Remove from freezer 10 minutes  
before serving.  
When cool, add the lemon juice and zest; stir to combine.  
Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet  
Maker on; pour the mixture into freezer bowl and let mix until thicken,  
about 20-25 minutes. The sorbet will have a soft texture. If a firmer  
consistency is desired, transfer the sorbet to an airtight container and  
place in freezer for about two hours. Remove from freezer about  
10 minutes before serving.  
Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet  
Maker on; pour the mixture into freezer bowl and let mix until thicken,  
about 20-25 minutes. The sorbet will have a soft texture. If a firmer  
consistency is desired, transfer the sorbet to an airtight container and  
place in freezer for about two hours. Remove from freezer about  
10 minutes before serving.  
Nutritional information per serving:  
Calories 204 (0% from fat) • carb. 52g • pro. 19g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 2mg  
Nutritional information per serving:  
Calories 173 (4% from fat) • carb. 48g • pro. 1g • fat 1g  
• sat. fat 0g • chol. 0mg • sod. 5mg • calc. 12mg • fiber 3g  
Variations:  
Fresh Lime Sorbet: Substitute 112 cups freshly squeezed lime juice  
for the lemon juice and 1 tablespoon finely chopped lime zest for the  
lemon zest.  
MANGO TANGO SORBET  
1
Makes ten 2-cup servings  
1
Fresh Lemon-Lime Sorbet: Use half lemon juice and half lime juice and  
2
cups mango cubes ( ⁄2 inch) – fresh or frozen, thawed  
cup granulated sugar  
1
2  
tablespoon each of finely chopped lemon and lime zest.  
1
1
4
cup fresh lemon juice  
zest of 1 tangerine or orange  
cups unsweetened tangerine juice  
*When zesting a lemon or lime, use a vegetable peeler to remove the  
colored part of the citrus rind.  
1
2 ⁄4  
Place mango cubes, sugar, lemon juice and tangerine zest in a medium  
bowl and stir. Allow to macerate for 1 hour or longer. Stir. Place in a  
blender or food processor and blend/process until completely puréed  
and smooth. Stir in tangerine juice. Refrigerate for 1 hour or longer.  
Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet  
Maker on; pour the mixture into freezer bowl and let mix until thicken,  
about 20-25 minutes. The sorbet will have a soft texture. If a firmer  
 
8
consistency is desired, transfer the sorbet to an airtight container and  
place in freezer for about two hours. Remove from freezer about  
10 minutes before serving.  
DARK CHOCOLATE CHERRY SORBET  
1
Makes ten 2-cup serving  
1
1 ⁄2  
cups water  
cups granulated sugar  
cups unsweetened cocoa powder  
cup maraschino cherry juice  
teaspoon pure vanilla extract  
cup halved maraschino cherries  
Nutritional information per serving:  
Calories 124 (1% from fat) • carb. 32g • pro. 0g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 1mg • calc. 14mg • fiber 1g  
1
1 ⁄2  
1
1 ⁄2  
1
2
1
4
3
Combine the water and sugar in a 334 quart saucepan and place over  
medium heat. Stir until the sugar dissolves. Whisk in the cocoa;  
bring mixture to a simmer. Simmer for 3 minutes, stirring constantly.  
Remove from heat and pour through a fine strainer into a bowl. Stir in  
the maraschino cherry juice and vanilla. Cover and chill in the refrigerator  
for 8 hours.  
CRANBERRY/CRANBERRY GINGER SORBET  
1
Makes ten 2-cup servings  
3
cups fresh cranberries, washed and drained,  
stems removed and discarded  
cups granulated sugar  
cups white grape juice  
cup water  
tablespoon chopped fresh ginger*  
teaspoon salt  
tablespoons light corn syrup  
1
1 ⁄2  
1
1 ⁄2  
Stir the chilled mixture.  
1
Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet  
Maker on; pour the mixture into freezer bowl and let mix until thicken,  
about 20-25 minutes. The sorbet will have a soft texture. If a firmer  
consistency is desired, transfer the sorbet to an airtight container and  
place in freezer for about two hours. Remove from freezer about  
10 minutes before serving.  
1
1
4
2
Place cranberries, sugar, white grape juice, water, ginger and salt in a  
334 quart saucepan. Bring to a boil over high heat. Reduce heat to medi-  
um low and simmer for 15 minutes, until berries have popped and sugar  
has dissolved. Cool 10 to 15 minutes. Drain cranberries (reserve cooking  
liquid) and place in work bowl of food processor or in a blender. Add 1  
cup cooking liquid. Cover and process until completely puréed and  
smooth. Press through a fine mesh strainer to remove seeds and pulp;  
discard seeds and pulp. Stir in remaining cooking liquid and corn syrup.  
Cover and refrigerate until totally chilled – 6 hours or longer.  
Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet  
Maker on; pour the mixture into freezer bowl and let mix until thicken,  
about 20-25 minutes. The sorbet will have a soft texture. If a firmer  
consistency is desired, transfer the sorbet to an airtight container and  
place in freezer for about two hours. Remove from freezer about  
10 minutes before serving.  
Nutritional information per serving:  
Calories 158 (8% from fat) • carb. 40g • pro. 2g • fat 2g  
• sat. fat 1g • chol. 0mg • sod. 86mg • calc. 22mg • fiber 5g  
3
For Dark Chocolate Sorbet: Increase water to 2 cups. Use 4 cup  
3
granulated sugar and 4 cup packed brown sugar in place of 112 cups  
granulated sugar. Omit the maraschino cherries and juice. Add 2  
teaspoons pure vanilla extract and 1 teaspoon ground cinnamon.  
EARL GREY SORBET  
Makes ten 2-cup servings  
*For Cranberry Sorbet, omit ginger. May add zest of 1 orange  
or lime.  
1
1
Nutritional information per serving:  
Calories 164 (0% from fat) • carb. 42g • pro. 0g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 69mg • calc. 5mg • fiber 1g  
4 ⁄4  
2
cups water  
cups granulated sugar  
Earl Grey tea bags  
cup fresh lemon juice  
12  
3
1
Combine water and sugar in a medium saucepan and bring to a boil.  
Reduce heat to simmer and let cook until sugar is dissolved – do not  
stir. Add tea bags and let steep for 15 minutes. Remove, squeeze and  
 
9
discard tea bags. Allow liquid to come to room temperature; stir in  
lemon juice. Chill for 6 hours or longer.  
Place berries, sugar and lemon juice in a medium bowl. Stir to combine.  
Allow to macerate for 2 hours or longer. Berries will release natural  
juices. Place berry mixture in blender or food processor (may need to  
do this in two batches). Process until completely puréed. Strain through  
a fine-mesh sieve, pressing out seeds. Discard seeds. Stir in half-and-half.  
Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet  
Maker on; pour the mixture into freezer bowl and let mix until thicken,  
about 20-25 minutes. The sherbet will have a soft texture. If a firmer  
consistency is desired, transfer the sherbet to an airtight container  
and place in freezer for about two hours. Remove from freezer about  
10 minutes before serving.  
Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet  
Maker on; pour the mixture into freezer bowl and let mix until thicken,  
about 20-25 minutes. The sorbet will have a soft texture. If a firmer  
consistency is desired, transfer the sorbet to an airtight container  
and place in freezer for about two hours. Remove from freezer about  
10 minutes before serving.  
Earl Grey Sorbet is very good as a summer treat with fresh berries or  
sliced fresh peaches.  
Nutritional information per serving:  
Calories 157 (0% from fat) • carb. 41g • pro. 0g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 3mg • calc. 1mg • fiber 1g  
Nutritional information per serving:  
Calories 122 (8% from fat) • carb. 26g • pro. 2g • fat 1g  
• sat. fat 1g • chol. 4mg • sod. 104mg • calc. 77mg • fiber 1g  
ORANGE CREAMSICLE SHERBET  
Makes ten 12-cup servings  
DRINKS  
1
1 ⁄2  
3
cups frozen orange juice concentrate, thawed  
tablespoons granulated sugar  
cups fat-free half-and-half or reduced-fat milk  
teaspoons vanilla extract  
FROZEN STRAWBERRY DAIQUIRIS  
1
Makes ten 2-cup servings  
3
2
1
cup fresh strawberries, washed and hulled (may also use  
frozen, thawed, no sugar added)  
cups water  
Combine orange juice concentrate, sugar and 1 cup half-and-half in a  
blender and blend until smooth. Stir in remaining half-and-half and vanilla.  
1
2 ⁄2  
Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet  
Maker on; pour the mixture into freezer bowl and let mix until thicken,  
about 20-25 minutes. The sherbet will have a soft texture. If a firmer  
consistency is desired, transfer the sherbet to an airtight container  
and place in freezer for about two hours. Remove from freezer about  
10 minutes before serving.  
2
3
cup granulated sugar  
1
2
cup lime juice  
cup light rum  
1
2
Place the strawberries in a blender or food processor fitted with the  
metal blade; pulse to chop, then process to purée, about 20–30 seconds.  
Add the remaining ingredients and process until smooth. Turn the  
Cuisinart ClassicFrozen Yogurt-Ice Cream & Sorbet Maker on, pour  
pureéd strawberry mixture into freezer bowl through ingredient spout  
and mix until the mixture becomes slushy, about 20–25 minutes.  
Serve immediately.  
Nutritional information per serving:  
Calories 125 (8% from fat) • carb. 26g • pro. 3g • fat 1g  
• sat. fat 1g • chol. 4mg • sod. 105mg • calc. 82mg • fiber 0g  
VERY BERRY SHERBET  
Nutritional information per serving:  
Calories 83 (0% from fat) • carb. 14g • pro. 0g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 1mg  
1
Makes ten 2-cup servings  
1
12-ounce bag frozen mixed berries, puréed and strained to  
remove seeds, or fresh berries in season  
cup granulated sugar  
1
2
3
tablespoons fresh lemon juice  
1
2 ⁄4  
cups fat-free half-and-half or whole milk  
 
10  
BROWN COW SLUSHY  
Makes 3 to 4 servings  
1
1 ⁄4  
cups fat-free half-and-half  
1
3
cup granulated sugar  
1
3 ⁄2  
cups best-quality root beer  
In a medium mixing bowl, use a hand mixer to combine the half-and-half  
and granulated sugar until the sugar is dissolved, about 1–2 minutes on  
low speed. Stir in root beer. Turn the Cuisinart ClassicFrozen Yogurt-Ice  
Cream & Sorbet Maker on; pour the mixture into freezer bowl, and let mix  
until thickened and slushy, about 12–20 minutes, depending on thickness  
preferred. Transfer to tall glasses and serve with straws and a maraschi-  
no cherry garnish.  
Nutritional information per serving:  
Calories 218 (28% from fat) • carb. 39g • pro. 2g • fat 7g  
• sat. fat 4g • chol. 22mg • sod. 49mg • calc. 73mg • fiber 0g  
SLUSHY JULIUS  
Makes 3 to 4 servings  
1
1 ⁄2  
cups water  
1
4
cup granulated sugar  
9
ounces frozen orange juice concentrate, thawed  
cups milk or coconut milk (unsweetened, can use lowfat)  
teaspoons pure vanilla extract  
3
1 ⁄4  
1
1 ⁄2  
Combine water and sugar and stir until sugar is completely dissolved.  
Stir in remaining ingredients. Turn the Cuisinart ClassicFrozen Yogurt-Ice  
Cream & Sorbet Maker on; pour the mixture into freezer bowl, and let mix  
until thickened and slushy, about 12–20 minutes, depending on thickness  
preferred. Transfer to tall glasses and serve with straws and a maraschi-  
no cherry garnish.  
Nutritional information per serving:  
Calories 195 (16% from fat) • carb. 37g • pro. 5g • fat 4g  
• sat. fat 2g • chol. 14mg • sod. 54mg • calc. 141mg • fiber 0g  
For an “adult” drink, use the coconut milk version and add 1312 cup rum.  
 
11  

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