Sorbets & Sherbets; Peppermint Stick Ice Cream; Fresh Lemon Sorbet; Fresh Mango Sorbet - Cuisinart Flavor Duo ICE-40BKC Series Instruction And Recipe Booklet

Nutritional information per serving:
Calories 207 (60% from fat) • carb. 18g • pro 4g • fat. 14g
sat. fat 8g • chol. 125mg • sod. 48mg • calc. 84mg • fiber 1g

PEPPERMINT STICK ICE CREAM

S e rve peppermint stick ice cream alone, or top with your favourite hot
fudge or chocolate sauce.
P reparation: 5 – 10 minutes, 20 – 25 minutes chilling time. Optional 2
hours to "ripen" in fre e z e r.
Makes eight serv i n g s .
3/4 cup (175 ml) whole milk, well chilled
2/3 cup (150 ml) granulated sugar
1-1/2 cups (375 ml) heavy cream, well chilled
3/8 teaspoon (1.8 ml) pure vanilla extract
3/4 teaspoon (3 ml) peppermint extract
1/2 cup (125 ml) crushed hard peppermint candies
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 to 2 minutes on
low speed. Stir in the heavy cream, vanilla and peppermint extract.
Tu rn the machine ON; pour mixture into freezer bowl, and let mix until
thickened, about 20 to 25 minutes. Add the crushed peppermint candies
during the last 5 minutes of mixing. The ice cream will have a soft
c reamy texture. If desired, transfer the ice cream to an airtight container
and place in freezer until firm, about 2 hours to "ripen".
Nutritional information per serving:
Calories 274 (56% from fat) • carb. 29g • pro. 2g • fat 17g
sat. fat 11g • chol. 64mg • sod. 32mg • calc. 58mg • fib 0g
SORBETS & SHERBETS

FRESH LEMON SORBET

Bits of fresh citrus zest add a burst of flavour to this re f reshing sorbet.
P reparation: 10 minutes + cooling time; 20 – 25 minutes chilling time.
Optional 2 hours to "ripen" in fre e z e r.
Makes eight serv i n g s .
1-3/4 cups (425 ml) sugar
1-3/4 cups (425 ml) water
1-1/4 cups (300 ml) freshly squeezed lemon juice
2 teaspoons (10 ml) finely chopped lemon zest*
7
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 stirr i n g
until the sugar dissolves, about 3 to 5 minutes. Cool completely. This is
called a 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.
When cool, add the lemon juice and zest; stir to combine. Tu rn the
machine ON. Pour the lemon mixture into the freezer bowl, and mix until
the mixture thickens, about 20 to 25 minutes. The sorbet will have a "soft
s e rve" texture. If desired, transfer the sorbet to an airtight container and
place in freezer until firm, about 2 hours to "ripen".
*When zesting a lemon or lime, use a vegetable peeler to remove the
c o l o u red part of the citrus rind.
Nutritional information per serving:
Calories 178 (0% from fat) • carb. 47g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 2mg • calc. 4mg • fiber 0g
VA R I AT I O N S :
F resh Lime Sorbet: Substitute 1-1/4 cups (300 ml) freshly squeezed lime
juice for the lemon juice and 2 teaspoons (10 ml) finely chopped lime
zest for the lemon zest.
F resh Lemon-Lime Sorbet: Use half lemon juice and half lime juice and
1 teaspoon (5 ml) each of finely chopped lemon and lime zest.
F resh Pink Grapefruit Sorbet: Substitute 1-1/4 cups (300 ml) fre s h l y
squeezed pink grapefruit juice for the lemon juice, and 1 tablespoon
(15 ml) finely chopped grapefruit zest for the lemon zest. Add 3 table-
spoons (45 ml) Orgeat Syrup to the mixture (Orgeat Syrup is used for
cocktails such as a MaiTai or Scorpion, and can be found with the drink
mixers in most gro c e ry stores).

FRESH MANGO SORBET

A nice light ending to any meal.
P reparation: 10 – 15 minutes; 20 – 25 minutes chilling time. Optional 2
hours to "ripen" in fre e z e r.
Makes eight serv i n g s .
2 8 ounces (794 g) mango cubes
1/3 cup (75 ml) sugar
2 tablespoons (25 ml) corn syrup
3 tablespoons (45 ml) fresh lemon or lime juice