Cuisinart ICE30BCU User Manual page 11

Homemade Ice Cream uses fresh ingredients, i.e. without the preservatives etc as found
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in commercial ice creams. Therefore it will not have the same hard consistency, for a
firmer consistency, transfer the dessert to an airtight container and store it in the freezer
for at least 2 hours before serving.
You may substitute double cream for lower fat creams and whole milk for lower fat
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milk. However, 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 ingredients you will need to experiment with quantities and timing
in order to achieve the same consistency as achieved in the recipe ideas within this
book.
You may also substitute artificial sweeteners for sugar. If the recipe is to be
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pre-cooked, add the sweetener after the heating process is complete (the ingredients
have been cooked). Stir the mixture thoroughly to dissolve the sweetener.
When making sorbet, test the ripeness and sweetness of the fruit before you begin. The
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freezing process reduces the sweetness of the fruit so that it will not taste as sweet as
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.
Well chilled ingredients require shorter mixing time.
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Mixing time suggestions can vary due to ingredients and type of recipe.
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Ingredients such as chocolate chips and nuts should be added about 5 minutes before
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the recipe is complete.
Nuts and other ingredients should be no larger than a chocolate chip.
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N.B. The ice cream will lose its soft consistency and harden after it is stored in the freezer.
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