Cuisinart ICE CREAM & GELATO PROFESSIONAL Manual page 30

• Once the milk and cream mixture has come to a simmer add the milk and sugar mixture. Keeping
on the heat, continuously stir until the mixture comes to a gentle boil and thickens to where it
can coat the back of the spoon (this will take about 15 minutes).
• Remove the pan from the heat, stir in the pectin and cool to room temperature. Cover and
refrigerate for at least 2 hours, preferably overnight.
• Once chilled, whisk the mixture again. With the gelato paddle fi tted, pour mixture into the ice
cream/gelato maker. Cover with lid.
• Turn the appliance on and set the timer for 40 to 50 minutes. The gelato is ready when it starts to
thicken. To produce a fi rmer gelato churn in the ice cream/gelato maker for longer.
• Serve or store in an airtight container in the freezer.
ORANGE, MANGO & PASSION FRUIT SORBET
300g mango cubes
180g granulated sugar
4 tbsp lemon juice
zest of 1 orange
500ml unsweetened orange Juice
2 passion fruit
• Combine the mango, sugar, lemon juice and orange zest in a medium bowl. Leave to stand for
1 hour.
• Stir well and puree in a blender.
• Stir in the orange juice and passion fruit pulp.
• Cover and refrigerate for at least 2 hours, preferably overnight.
• With the gelato paddle fi tted, pour the sorbet mixture into the ice cream/gelato maker. Cover
with lid.
• Turn the appliance on and set the timer for 40 to 50 minutes. The sorbet is ready when the
mixture starts thicken. The sorbet will have a soft texture.
• Serve or store in an airtight container in the freezer.
PROSECCO & GRAPEFRUIT SORBET
180ml water
180g sugar
zest of 2 grapefruit
juice of 4 grapefruit
pinch of salt
150ml Prosecco (Italian sparkling wine)
• Combine the water, sugar, grapefruit zest and salt in a small to medium saucepan set over a
medium-low heat. Cook the mixture until the sugar is dissolved.
• Pour the grapefruit juice into the sugar/zest mixture and whisk together. Cover and refrigerate
for at least 2 hours, preferably overnight.
• Strain the mixture and then whisk in the prosecco.
• With the gelato paddle fi tted pour mixture into the ice cream/gelato maker. Cover with lid.
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