Related Manuals for Cuisinart ICE-70 Series
Summary of Contents for Cuisinart ICE-70 Series
- Page 1 INSTRUCTION AND RECIPE BOOKLET Gelateria Frozen Yogurt, Ice Cream, Gelato & Sorbet Maker ICE-70 Series ™ For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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Page 2: Important Safeguards
Return the appliance to the nearest Cuisinart Repair Center for examination, repair, electrical or mechanical adjustment. 7. The use of attachments not recommended by Cuisinart may cause fire, electric shock or voltage. -
Page 3: Before Using For The First Time
1. Cap With Measurement Cup Pour recipe ingredients through the spout. Also use to 1. Use Cuisinart’s recipes from the pages that follow, or use your own recipe, making sure it add ingredients, like chips or nuts, without interrupting yields 2 quarts or less. Do not fill the freezer bowl higher than ½" from the top. The ingredi- the freezing cycle. -
Page 4: Safety Feature
LIMITED THREE-YEAR WARRANTY California residents may also, according to their preference, return nonconforming products This warranty is available to consumers only. You are a consumer if you own a Cuisinart ® directly to Cuisinart for repair, or if necessary, replacement, by calling our Consumer Service Gelateria™... -
Page 5: Troubleshooting
Cuisinart will be responsible for the cost of the repair, replacement, and shipping and han- Troubleshooting dling for such products under warranty. BEFORE RETURNING YOUR CUISINART PRODUCT Problem: The incorrect function was selected. If you are experiencing problems with your Cuisinart product, we suggest that you call our Solution: Reset the unit by pressing the Start/Stop button twice. - Page 6 RECIPE TIPS The recipes that follow offer you a variety of options for delicious frozen desserts. You may create or use recipes of your own, as long as bases yield 2 quarts or less. Recipe Tips days. Always re-whisk the mixture after chilling to be sure all ingredients are well combined.
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Page 7: Table Of Contents
RECIPES Mascarpone and Fig ................17 Mixed Berry ..................18 Ice Cream: Olive Oil-Thyme ................... 19 Simple Vanilla ..................8 Simple Chocolate .................. 8 Frozen Yogurts: Peanut Butter Cup ................. 8 Rich Vanilla ..................19 Banana Walnut Chip ................9 Mango .................... -
Page 8: Simple Vanilla
1. Put the cocoa, sugars and salt in a medium bowl; whisk to combine, Simple Vanilla Ice Cream breaking up any larger pieces with your fingers. Add the milk and, This ice cream can easily be dressed up by adding your favorite chopped candies using a hand mixer on low speed or a whisk, beat to combine until the or sprinkles at the end of churning. -
Page 9: Banana Walnut Chip
will have a soft, creamy texture. If a firmer consistency is desired, 3. Right before churning ice cream, melt the bittersweet chocolate in a transfer the ice cream to an airtight container and place in freezer for bowl set over a pot of simmering water. Keep chocolate at room about 2 hours. -
Page 10: Fresh Strawberry
3. Press Ice Cream and then Start/Stop. Pour the mixture through the *Thawed frozen strawberries may be substituted if fresh strawberries spout and then cover with the cap. Let mix until thickened. When the ice are not available. cream is almost fully churned, gradually add the pecans. Allow to mix Nutritional information per serving (based on ½... -
Page 11: Fresh Mint With Chocolate Cookies
5. Press Ice Cream and then Start/Stop. Pour the mixture through the mixture must NOT boil or the yolks will overcook – the process should spout and then cover with the cap. Let mix until thickened. The ice only take a few minutes. cream will have a soft, creamy texture. -
Page 12: Pistachio
2. While the milk/cream mixture is heating, combine the yolks and Pistachio Ice Cream remaining sugar in a medium bowl. Using a hand mixer on low speed An old standby takes center stage in the Cuisinart Gelateria™ Frozen Yogurt, Ice or a whisk, beat until mixture is pale and thick.