1. Manuals
  2. Brands
  3. Cuisinart Manuals
  4. Ice Cream Maker
  5. ICE31U
  6. Manual

Cuisinart ICE31U Manual

Iced dessert maker
Hide thumbs
Table of Contents

Advertisement

Quick Links

Download this manual
Iced Dessert Maker
ICE31U

Advertisement

Table of Contents
loading

Related Manuals for Cuisinart ICE31U

Summary of Contents for Cuisinart ICE31U

  • Page 1 Iced Dessert Maker ICE31U...
  • Page 3 We’re not looking for perfection on a plate – instead, we want real, honest and mouth-watering treats without the fuss. So here are a few recipes to help you get started with your Iced Dessert Maker. You’ll find lots more at cuisinart.co.uk or by following us on Facebook and Instagram. Enjoy!

  • Page 4: Table Of Contents

    ontents Product Control Guide ..................... 5 Important Safety Cautions ....................6 Instructions for Use ......................9 A Before using for the first time ...................... 9 B Freezing time and bowl preparation .................... 9 C Choosing your mixing paddle ......................9 D Assembling your dessert maker .....................

  • Page 5: Product Control Guide

    Product Control Guide Ingredient guide Transparent lid Paddle holder Locking bar Ice cream paddle Fresh fruit paddle Freezer bowl Housing base On/Off switch...

  • Page 6: Important Safety Cautions

    Do not use if damaged, or if the appliance has been dropped. In the event of damage, or if the appliance develops a fault, contact the Cuisinart Customer Care Line (refer to “UK After Sales Service section“ for further information).
  • Page 7 10. Always ensure that your hands are dry before removing the plug from the mains outlet. 11. Always unplug from the mains outlet when not in use, before putting on or taking off parts and before cleaning. 12. Do not immerse the housing base in water or any other liquid or put it in a dishwasher.
  • Page 8 Do not use accessories or attachments with this appliance other than those recommended by Cuisinart. n Avoid contact with moving parts. Keep hands, hair, clothing and spatulas and other utensils away during operation to reduce the risk of injury and/or damage to the appliance.

  • Page 9: Instructions For Use

    Instructions for Use Before using for the first time DO NOT immerse the housing base in water. Wipe it with a damp cloth. Wash the lid, freezer bowl and mixing arm in warm, soapy water to remove any dust or residue from the manufacturing and shipping process.

  • Page 10: E Making Frozen Dessert

    2. Insert the desired paddle into the paddle holder, setting the wide tab on the bottom of the paddle into the opening on the bottom of the paddle holder. 3. Push the locking bar firmly onto the ball on top of the paddle. Press down until you hear and feel it click into place.

  • Page 11: F Frozen Fresh Fruit

    7. Ice cream and frozen desserts will be ready in 15 to 25 minutes. The average blending and freezing time for fresh fruit desserts is about 15 minutes. The time will depend on the recipe and volume of the dessert you are making. When the mixture has thickened to your liking, it is done.

  • Page 12: Cleaning & Maintenance

    n Use very ripe fruits for the sweetest flavour. Simple syrup (equal parts sugar and water) may be used as a sweetener. n Peel fruit and remove seeds before cutting and freezing. n Store remaining sorbet or ice cream in an airtight container in the freezer. Before covering with a lid, press a piece of plastic wrap directly on the sorbet or ice cream to prevent freezer burn.

  • Page 13: Recipes

    To help you get started with your new Iced Dessert Maker, we have included a few recipe ideas in this instruction manual. For further recipe ideas and inspiration please visit our website www.cuisinart.co.uk. Simple Vanilla Ice Cream ....................14 Honeycomb ........................15 Fresh Strawberry Ice Cream ...................

  • Page 14: Simple Vanilla Ice Cream

    Simple Vanilla Ice Cream 200ml full fat milk 135g granulated sugar 400ml double cream 1 tsp vanilla extract n Pour the milk and sugar into a medium bowl and whisk until the sugar has dissolved. Stir in the cream and vanilla. Cover and refrigerate for at least 2 hours or overnight. n Once chilled whisk the mixture again before using.

  • Page 15: Honeycomb

    Honeycomb 200g caster sugar 5 tbsp golden syrup 2 tsp bicarbonate of soda Butter for greasing n Grease a 20cm square tin with the butter. n Mix the caster sugar and syrup in a deep sided saucepan and stir over a gentle heat until the sugar has melted.

  • Page 16: Fresh Strawberry Ice Cream

    Fresh Strawberry Ice Cream 280g fresh strawberries, stemmed & sliced 1tbsp lemon juice 150ml full fat milk 135g granulated sugar 280ml double cream 1 tsp vanilla extract n Combine the strawberries, lemon juice and 45g of the sugar into a small bowl. Stir gently and leave to stand in the fridge for 2 hrs.

  • Page 17: Salted Caramel Ice Cream

    Salted Caramel Ice Cream Caramel Sauce 300ml full cream milk 100g white sugar 300ml double cream ¼ tsp salt 70g caster sugar, divided into half 2 to 3 tablespoons water (enough to Pinch salt cover the sugar to make it seem like 1 1/2 teaspoons vanilla extract wet sand) 4 large egg yolks...

  • Page 18: Strawberry & Rhubarb Vegan Ice Cream

    Strawberry & Rhubarb Vegan Ice Cream 120g large rhubarb stalks, finely chopped 300g strawberries, roughly chopped 80ml agave nectar 1 tsp vanilla extract 400ml coconut milk, full fat Pinch of salt You will also need a food processor or blender n Place the chopped rhubarb stalks into a food processor or blender and pulse a few times.

  • Page 19: Mixed Berry Sorbet

    Mixed Berry Sorbet 800g mixed berries (fresh or frozen) 100g granulated sugar 5cm piece of orange peel n Place all the ingredients into a medium saucepan set over a medium heat. Bring the mixture to a boil and then reduce the heat to maintain a simmer. Allow to simmer until the sauce has thickened and berries are falling apart, about 30 to 35 minutes.

  • Page 20: Mango Sorbet

    Mango Sorbet 2 ripe mangoes, peeled and cut into cubes 200g caster sugar 250ml water 1 lime, juiced You will also need a food processor or blender n Make a sugar syrup by adding the water and caster sugar to the saucepan. Bring to the boil, stirring occasionally.

  • Page 21: Gin & Tonic Sorbet

    Gin & Tonic Sorbet 300g caster sugar 200ml water Grated zest of 2 limes 150ml lime juice (approx 6) 150ml lemon juice (approx 4) 100ml tonic water, refrigerated 70ml gin n Make a sugar syrup by placing the water, lime zest and caster sugar in a pan. Bring to the boil, stirring until the sugar has fully dissolved.

  • Page 22: Frozen Yoghurt

    Frozen Yoghurt 750g full fat yoghurt 150g caster sugar Pinch of salt 1tsp lemon juice n Whisk together all the ingredients ensuring that all the sugar has dissolved. n Cover and place in the fridge for at least 2 hours or overnight. n Assemble the paddle holder of the of Dessert Maker with the ice cream paddle.

  • Page 23: Guarantee & After Sales Service

    Please contact the Conair Customer Care Line on 03702 406902 (09:00 to 17:00 Monday to Friday) or email support@cuisinart.co.uk for further information on authorised stockists. It is important to retain your proof of purchase. We recommend attaching your...

  • Page 24: Uk After Sales Service

    For further advice on using the appliance or should you need to return your product, please contact the Conair Customer Care Line on 03702 406 902 (09:00 to 17:00 Monday to Friday) or email your enquiry to support@cuisinart.co.uk Return address:...
  • Page 28 G IB-18/388...
  • Page 29 Version No: ICE31U IB-18/388 Open Size: 210x296MM Fold Size: 210x148MM Materal: 157gsm both side art paper for Whole book Coating: Waterbase varnishing for Whole book Color(Front): 1C(black) (Back): 1C(black) Date: 17-Aug-2018 Co-ordlinator: Astor You/Kingsly Peng Hugo Description PDF version: ICE31U IB-18/388(0.0)

Table of Contents