Recipe Tips; Basic Ice Creams - Cuisinart Flavor Duo ICE-40BKC Series Instruction And Recipe Booklet

RECIPE TIPS

The recipes that follow offer you a variety of options for delicious frozen
drinks and desserts. You may create or use recipes of your own, as long as
they yield no more than 1 quart (1 L).
Recipe Tips:
• Frozen desserts from the Cuisinart
ingredients. Because of this, the desserts and drinks do not have the same
characteristics as commercially prepared frozen desserts and drinks. Most
store-bought versions use gums and preservatives to make them firmer. If
you desire a firmer consistency, transfer the dessert or drink to an
airtight container and store in the freezer until desired consistency is
reached, usually two or more hours.
• Some recipes use precooked ingredients. For best results, the mixture
should be chilled overnight before using. Or, chill the recipe over an ice
bath, until it is completely cooled, before using.
• To make an ice bath, fill a large container with ice and water. Place
saucepan or other container into the ice bath. Cool precooked ingredients
completely.
• Prior to freezing, most recipes may be stored in the refrigerator for up
to 3 days.
• You may substitute lower fat creams (e.g. half and half) and milk (reduced
fat or lowfat) for heavy cream and whole milk used in many recipes.
However, keep in mind that the higher the fat content, the richer and
creamier the result. Using lower fat substitutes may change the taste, con-
sistency and texture of the dessert. When substituting, be sure to use the
same volume of the substitute as you would have used of the original item.
For example, if the recipe calls for two cups (500 ml) of cream, use a total
of two cups of the substitute (such as 1 cup (250 ml) cream, 1 cup (250 ml)
whole milk).
• You may substitute artificial sweeteners for sugar. If the recipe is to be
precooked, add the sweetener after the heating process is complete
and ingredients have cooked. Stir the mixture thoroughly to dissolve
the sweetener.
• In recipes that use alcohol, add the alcohol during the last two minutes
of the freezing process. Otherwise, the alcohol may impede the
freezing process.
• When making sorbet, be sure to test the ripeness and sweetness of the
fruit before you use it. The freezing process reduces the sweetness of the
fruit so that it will taste less sweet than 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.
• The Cuisinart recipes listed below will yield up to 1 quart (1 L) of dessert or
drink. When pouring ingredients in through the ingredient spout, DO NOT fill
the freezer bowl higher than 1/4" (0.625 cm) from the top of the freezer
®
Flavor Duo™ use pure, fresh
bowl. The ingredients will increase in volume during the freezing process.
• When making more than one recipe at a time, be sure the freezer bowl is
completely frozen before each use.
• Make sure mixing arm and lid are in place and that you have chosen the
one or two bowl button position before turning on machine.
• Well-chilled mixtures may require shorter mixing times.

BASIC ICE CREAMS

VA N I L L A ICE CREAM
Vanilla is still the number one ice cream flavour – this one is particularly
easy and doesn't require cooking. Try one of our variations, or let your
imagination go.
Preparation: 5 minutes, plus 20 – 25 minutes chilling time, optional 2 hours
to ripen.
Makes eight servings.
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
1 teaspoon (5 ml) pure vanilla extract, to taste
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 and vanilla to taste. Turn the machine ON,
pour mixture into freezer bowl, and let mix until thickened, about 20 to 25
minutes. The ice cream will have a soft creamy 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 233 (66% from fat) • carb. 19g • pro 2g • fat 17g
sat. fat 13g • chol. 64mg • sod. 28mg • calc. 56mg • fiber 0g
VA R I AT I O N S :
Mint Chip: Omit the vanilla and replace with 3/4 – 1 teaspoon (3-5 ml)
p u re peppermint extract (to taste). Chop 3 ounces (85 g) of your favourite
bittersweet or semi-sweet chocolate bar into tiny uneven pieces. Add the
chopped chocolate during the last 5 minutes of mixing.
Butter Pecan: Melt 1/2 stick unsalted butter in a 10-inch (25 cm) skillet.
Add 1/2 cup (125 ml) roughly chopped pecans and 3/4 teaspoon (3 ml)
kosher salt. Cook over medium-low heat; stirring frequently until the pecans
are lightly browned.
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