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Summary of Contents for Cuisinart ICE30BCU
- Page 1 Ice Cream Deluxe ICE30BCU...
- Page 3 Congratulations on the purchase of your new Cuisinart Ice Cream Deluxe. For over 30 years Cuisinart’s aim has been to produce the very finest kitchen equipment so that cooks at home as well as professional chefs have the tools to express their creativity.
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Page 4: Table Of Contents
Contents Product Description................Safety Cautions. -
Page 5: Product Description
Product Description Easy-Lock Lid Mixing Arm 2L Freezer Bowl Housing Base On/Off Switch Rubber Feet... -
Page 6: Safety Cautions
ß Do not use the appliance if it has fallen or shows signs of damage. Discontinue use immediately. (see “UK After Sales Service” section). ß No repair can be carried out by the user. Return the appliance to the ‘Cuisinart Service Centre’ for inspection and repair or replacement. (See ‘UK After Sales Service’ section). - Page 7 Compatibility) and 06/95/EEC (Safety of domestic electrical appliances) amended by Directive 93/68/EEC (CE Marking). ß Do not use any attachments other than those recommended or sold by Cuisinart. ß WARNING: A cut off plug inserted into a 13 amp socket is a serious safety hazard. Ensure the cut off plug is disposed of safely.
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Page 8: Instructions For Use
Instructions for Use Preparing the Freezer Bowl ß The freezer bowl must be completely frozen before you begin. Before freezing, wash and dry the bowl. Wrap it in a plastic bag to prevent freezer burn. The length of time required to freeze in the freezer, depends on the temperature of your freezer. -
Page 9: C Making Frozen Desserts Or Drinks
Making Frozen Desserts or Drinks ß For best results, prepare the ingredients in a container from which it is easy to pour. ß Lift the switch to the ON position, the freezer bowl will begin to turn. ß Immediately pour ingredients through the lid. Do not fill the freezer bowl higher than 2cm from the top, as the ingredients will increase in volume during the freezing process. -
Page 10: Hints & Tips
Hints & Tips ß Your recipe should be no more than 1.5 litres of liquid, as it will expand in volume. ß Processing time depends on the recipe, the amount of dessert being made and the temperature of the ingredients being used. All recipes take between 15 and 30 minutes. ß... -
Page 11: Cleaning & Maintenance
Cleaning & Maintenance ß Always unplug the appliance before cleaning. ß To clean the base, wipe with a damp cloth and dry. Never use abrasive cleaners or immerse in water. ß To clean the freezer bowl, lid and mixing arm, wash by hand in warm soapy water and dry thoroughly before storing. -
Page 12: Uk Guarantee
UK Guarantee ß This Cuisinart appliance is guaranteed for domestic consumer use for 5 years. ß The guarantee covers defects under normal use from date of purchase and ceases to be valid in the event of alteration or repair by unauthorised persons. -
Page 13: Uk After Sales Service
UK After Sales Service For further advice on using your Ice Cream Deluxe and other products in the Cuisinart range, contact the Cuisinart Customer Care Line on 0870 240 6902 (09:00 to 17:00 hrs Monday to Friday) or, alternatively, email your enquiry to support@cuisinart.co.uk. -
Page 14: Recipes
Recipes Basic Vanilla Ice Cream ................Fresh Strawberry Ice Cream . -
Page 15: Vanilla Ice Cream
Vanilla Ice Cream Serves 6-8 330ml milk 250g granulated sugar 650ml double cream 2 tsp vanilla extract ß Pour the milk and sugar into a medium bowl and whisk until the sugar has dissolved. Stir in the cream and vanilla, cover and chill if time allows. ß... -
Page 16: Fresh Strawberry Ice Cream
Fresh Strawberry Ice Cream Serves 6-8 600g fresh ripe strawberries, stemmed and sliced 4 tbsp freshly squeezed lemon juice 330g granulated sugar 330ml milk 600ml double cream 1½ tsp vanilla extract ß In a small bowl, combine the strawberries with the lemon juice and 110g of the sugar. Stir gently and leave to stand in the juices for 2 hours. -
Page 17: Simple Chocolate Ice Cream
Simple Chocolate Ice Cream Serves 6-8 150g unsweetened cocoa powder 150g granulated sugar 100g soft brown sugar 350ml milk 725ml double cream 1 tbsp vanilla extract ß Place the cocoa and sugars in a medium bowl and stir to combine. ß... -
Page 18: Coffee Butter Almond Ice Cream
Coffee Butter Almond Ice Cream Serves 6-8 4 tbsp unsalted butter 110g almonds, roughly chopped 1 tsp salt 330ml whole milk, chilled 250g granulated sugar 3-5 tbsp instant coffee/espresso, to taste 675ml double cream 2 tsp almond extract 1 tsp vanilla extract ß... -
Page 19: Creamy Butter Pecan Ice Cream
Creamy Butter Pecan Ice Cream Serves 6-8 4 tbsp unsalted butter 125g pecan halves and pieces 1 tsp salt 500ml milk 500ml double cream 1 vanilla pod 4 large eggs 2 large egg yolks 260g sugar 2 tsp vanilla extract ß... - Page 20 ß Transfer to a bowl, cover with cling film, so that it touches the custard to prevent a skin forming and chill completely for at least 8 hours. ß Turn the appliance on, remove the cling film and pour the chilled mixture into the freezer bowl and leave the ice cream to churn, 20-25 minutes.
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Page 21: Red Raspberry Gelato
Red Raspbery Gelato Serves 6-8 800g red raspberries (thawed if frozen) 225g granulated sugar 250ml semi skimmed milk 250ml double cream 6 large egg yolks 50g fat free powdered milk 2 tsp vanilla extract 1-2 drops red food colouring, optional (will enhance colour) ß... -
Page 22: Blueberry Chassis Gelato
Blueberry Cassis Gelato Serves 6-8 800g blueberries (thawed if frozen) 50ml crème de cassis, divided 225g granulated sugar 6 large egg yolks 75g fat free powdered milk 220ml double cream 220ml milk 2 tsp vanilla extract ß Place blueberries in a food processor fitted with the metal “s” blade or in a blender (if using a blender, use 400g at a time for best results). -
Page 23: Mango Gelato
Mango Gelato Serves 6-8 700g 2.5cm mango cubes (thawed, if frozen) 110ml mango juice 440ml milk 225g sugar 50g fat free powdered milk 8 large egg yolks 220ml single cream 1 tsp vanilla extract ß Place mango cubes in a food processor fitted with the metal “s” blade or in a blender (if using a blender, use 350g at a time for best results). -
Page 24: Vanilla Frozen Yoghurt
Vanilla Frozen Yoghurt Serves 6-8 375ml milk 175g granulated sugar 875g fat free vanilla yoghurt 60ml double cream 1 tbsp vanilla extract ß Place the milk and sugar in a medium bowl, whisk together until the sugar is dissolved. Stir in the yoghurt, cream and vanilla extract. -
Page 25: Chocolate Cherry Frozen Yoghurt
Chocolate Cherry Frozen Yoghurt Serves 6-8 225g dark or milk chocolate, cut into 2.5cm pieces 330ml milk, heated to a simmer 880ml low fat vanilla yoghurt 75g granulated sugar 60ml maraschino cherry juice 200g drained maraschino cherries, roughly chopped ß Place the chocolate in a food processor fitted with the metal “s” blade and pulse to chop. ß... -
Page 26: Very Berry Frozen Yoghurt
Very Berry Frozen Yoghurt Serves 6-8 60ml milk 150g granulated sugar 880ml low fat vanilla yoghurt 450g frozen mixed berries, thawed, puréed and strained to remove seeds 1 tsp vanilla, almond, or lemon extract ß Place the milk and sugar in a medium bowl, whisk together until the sugar is dissolved. Stir in the yoghurt, berry purée and extract. -
Page 27: Coffee Latté Frozen Yoghurt
Coffee Latte Frozen Yoghurt Serves 6-8 220ml milk 1 packet plain gelatin 110g granulated sugar 3 tbsp instant coffee/espresso powder 700ml low fat vanilla yoghurt 55ml full milk 55ml double cream ß Place milk in a medium saucepan, sprinkle with gelatin and let stand for 1 minute. Heat milk and gelatin and stir until smooth. -
Page 28: Fresh Lemon Sorbet
Fresh Lemon Sorbet Serves 6-8 675g granulated sugar 660ml water 500ml freshly squeezed lemon juice 1½ tbsp lemon zest ß Place the sugar and water in a medium saucepan and bring to the boil. Reduce the heat and simmer without stirring until the sugar dissolves, 3-5 minutes. Cool completely. ß... -
Page 29: Dark Chocolate Sorbet
Dark Chocolate Sorbet Serves 6-8 900ml water 375g granulated sugar 75g soft brown sugar 250g un-sweetened cocoa powder 1 tbsp vanilla extract ß Combine the water and sugars in a large saucepan and place over a medium heat. Stir until the sugar dissolves. ß... -
Page 30: Sweet Dark Cherry Sorbet
Sweet Dark Cherry Sorbet Serves 6-8 125g granulated sugar 110ml water 1.35kg pitted sweet dark cherries 60ml fresh lemon juice 110ml syrup ß Place sugar and water in a small saucepan. Bring to a boil over a medium-high heat, reduce heat to medium, and cook until the sugar is completely dissolved to make a simple syrup –... -
Page 31: Raspberry 'Ritas
Raspberry ’Ritas Serves 6 400g raspberries, thawed if frozen 300ml frozen limeade 75ml chilled Triple Sec 75ml chilled tequila thin lime slices for garnish ß Combine raspberries and limeade in a blender or food processor fitted with the metal “s” blade. Process until smooth. -
Page 32: Tropical Slushy
Tropical Slushy Serves 6 440ml water 75g granulated sugar 330ml concentrated orange juice 550ml milk or coconut milk 2 tsp vanilla extract ß Combine water and sugar and stir until sugar is completely dissolved. Stir in remaining ingredients. ß Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened and slushy, about 12 to 20 minutes, depending on thickness preferred. - Page 36 www.cuisinart.co.uk...
- Page 37 Version no: ICE30BCU Size: 210mmX210mm Total Page: 36PP Material: Whole book:157gsm Gloss Artpaper Coating: waterbase varnishing for whole book Colour: Cover: 1C+1C(Black) Inside:1C+1C(Black)