Cuisinart Flavor Duo ICE-40BKC Series Instruction And Recipe Booklet

Flavor Duo™Frozen Yogurt-Ice Cream & Sorbet Maker

INSTRUCTION AND

RECIPE BOOKLET

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

ICE-40BKC Series

IMPORTANT SAFEGUARDS

When using an electrical appliance, basic safety precautions should always
be followed to reduce the risk of fire, electric shock, and/or injury, including
the following:

1. READ ALL INSTRUCTIONS BEFORE USING.

2. To protect against risk of electric shock, do not place cord, plug, or
base of appliance in water or any other liquid.

3. Close supervision is necessary when any appliance is used by or near
children.

4. Always unplug from outlet when not in use, before putting on or taking
off parts, and before cleaning.

5. Avoid contact with moving parts. Keep hands, hair, clothing, as well as
spatulas and other utensils away during operation to reduce the risk of
injury and/or damage to the appliance.

6.

Do not operate any appliance with a damaged cord or plug, or after the
appliance malfunctions, or is dropped or damaged in any manner.
Return the appliance to the nearest Cuisinart Repair Centre for
examination, repair, electrical or mechanical adjustment.

7.

The use of attachments not recommended by Cuisinart may cause fire,
electric shock or risk of injuries.

8. Do not use outdoors.

9. Do not let cord hang over edge of table or counter, or touch hot
surfaces.

10.

Keep hands and utensils out of freezer bowl while in use to reduce the
risk of injury to persons or to the appliance itself. DO NOT USE
SHARP OBJECTS OR UTENSILS INSIDE THE FREEZER BOWL!
Sharp objects will scratch and damage the inside of the freezer bowl. A
rubber spatula or wooden spoon may be used when the appliance is in
the OFF position.

11. This appliance is for household use. Any servicing other than cleaning
and user maintenance should be done only by authorized Cuisinart
Repair Personnel.

12. Do not use the freezer bowl on flames, hot plates or stoves. Do not
expose to heat source. Do not wash in dishwasher; doing so may
cause risk of fire, electric shock or injury.

SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY

NOTICE

This appliance has a polarized plug (one blade is wider than the other). To
reduce the risk of electric shock, this plug will fit in a polarized outlet only
one way. If the plug does not fit fully in the outlet, reverse the plug. If it still
does not fit, contact a qualified electrician. Do not attempt to defeat this
safety feature.

CAUTION

This appliance is for household use. Any servicing other than cleaning and
user maintenance should be performed by an authorized service
representative.

• Do not immerse base in water.

• To reduce the risk of fire or electric shock, do not disassemble the base.
Note: the base does not contain any user-serviceable parts.

• Repairs should be made only by authorized personnel.

• Check voltage to be sure that the voltage indicated on the name plate
agrees with your voltage.

• Never clean with scouring powders or hard implements.

TABLE OF CONTENTS

Important Safeguards....................................................................Page 1

Introduction...................................................................................Page 2

Features and Benefits ...................................................................Page 2

Before Using for the First Time.....................................................Page 2

Freezing Time and Bowl Preparation............................................Page 2

Making Frozen Desserts or Drinks................................................Page 3

Adding Ingredients........................................................................Page 3

Cleaning and Storage....................................................................Page 3

Recipes and Recipe Tips..............................................................Page 4

Warranty........................................................................................Page 14

1

INTRODUCTION

Congratulations on your purchase of the Cuisinart®Flavor Duo™ Frozen
Yogurt–Ice Cream & Sorbet Maker. Now you can delight big groups of family
and friends with decadently rich homemade ice creams, light fruit sorbets,
creamy sherbets and deliciously healthy frozen yogurt. The dual-bowl
design of this premium dessert maker lets you prepare up to 2 quarts (1.9 L)
of 1 or 2 of your favourite frozen desserts in as little as 20 minutes!

With the touch of a button, this stunning brushed stainless steel dessert
maker automatically starts the process. Ingredients are added to double­insulated freezer bowls through easy-pour spouts to create the smoothest,
creamiest frozen desserts.

FEATURES AND BENEFITS

1. Ingredient Spouts

Pour recipe ingredients through the spout. Also use to add
ingredients, like chips or nuts, without interrupting the freezing cycle.

2. Easy-lock Lids

Transparent, so you can watch the freezing process as it progresses.
Lid is designed to easily lock to the base.

3. Mixing Arms

Mixes and aerates ingredients in freezer bowl to create frozen
dessert or drink.

4. Freezer Bowls

Contain cooling liquid between a double insulated wall to create fast and
even freezing. Double wall keeps the bowls cool and at an even
temperature.

5. Base

Contains heavy-duty motor strong enough to handle ice cream, frozen
yogurt, sherbet, sorbet, and frozen drinks.

6. One or Two Bowl Button

Gives you the option of making a double or single batch.

7. On/Off Switch

8. Cord Storage (not shown)

Unused cord is easily pushed into the base to keep counters
neat and safe.

BEFORE USING FOR THE FIRST TIME

DO NOT immerse the motor base in water. Wipe it with a moist cloth. Wash
the lids, freezer bowls and mixing arms in warm soapy water to remove any
dust or residue from the manufacturing and shipping process. DO NOT clean
any of the parts with abrasive cleaners or hard implements.

FREEZING TIME AND BOWL PREPARATION

The freezer bowls must be completely frozen before you begin your recipe.
The length of time needed to reach the frozen state depends on how cold
your freezer is. For the most convenient frozen desserts and drinks, leave
your freezer bowls in the freezer at all times. You can take them out any time
for immediate use.

In general, freezing time is between 6 hours and 22 hours. To determine
whether the bowl is completely frozen, shake it. If you do not hear liquid
moving, the cooling liquid is frozen. Before freezing, wash and dry the bowl.

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Wrap it in a plastic bag to prevent freezer burn. We recommend that you
place the freezer bowls in the back of your freezer where it is coldest.

Reminder: Your freezer should be set to 0°F (-18°C) to ensure proper
freezing of all foods.

MAKING FROZEN DESSERTS OR DRINKS

1. Prepare recipe ingredients from pages that follow or from your own

recipe. Cuisinart recipes begin on page 4. If you use your own recipe,

be sure it yields 1 quart (1 L) or less. For best results, prepare
ingredients in a container that is easy to pour from.

2. Remove the freezer bowl(s) from the freezer. (Remove plastic bag if
you have wrapped freezer bowls.) Place freezer bowls on the centre of
the base.

NOTE: Bowl will begin to defrost quickly once it has been removed from
freezer. Use it immediately after removing from freezer.

3. Place mixing arm(s) in freezer bowl(s). Arm does not fit tightly. It just
rests in the centre of the bowl, with the circle side facing up.

4. Place lid(s) on base.

Easy-lock lid mechanism allows lid to rest on base
in one position. Set lid(s) slightly off centre and turn clockwise to lock in
place.

5. Choose the one or two bowl switch position.

If you choose one bowl only, use the right side of the unit. Always select
this prior to turning on the unit.

6. Press On/Off switch. Freezer bowls will begin to turn. If you chose to
make only one batch, just the right bowl will begin to turn.

7. Immediately pour ingredients through ingredient spout(s).

8. Frozen desserts or drinks will be done in 20-30 minutes.

The time
will depend on the recipe, and the volume of the dessert or drink you are
making. When the mixture has thickened to your liking, it is done. If you

desire a firmer consistency, transfer the dessert or drink to an airtight
container and store in the freezer for two or more hours.

NOTE: Do not store frozen desserts or drinks in the freezer bowl.
Desserts and drinks will stick to the side of the freezer bowl and
may damage the bowl. Store only in a plastic airtight container.

ADDING INGREDIENTS

Ingredients such as chips and nuts should be added about 5 minutes before
the recipe is complete. Once the dessert or drink has begun to thicken, add
the ingredients through the ingredient spout. Nuts and other ingredients
should be no larger than a chocolate chip.

SAFETY FEATURE

The Cuisinart®Flavor Duo™ is equipped with a safety feature that automati­cally stops the unit if the motor overheats. This may occur if the dessert or
drink is extremely thick, if the unit has been running for an excessively long
period of time, or if added ingredients (nuts, etc.) are in extremely large
pieces. To reset the unit, put the ON/OFF switch in the OFF position. Let the
unit cool off. After a few minutes, you may turn the unit on again and contin­ue making the dessert or drink.

CLEANING AND STORAGE

Cleaning

Clean the freezer bowls, mixing arms and lids in warm soapy water.
DO NOT PUT FREEZER BOWLS IN THE DISHWASHER. DO NOT CLEAN
WITH ABRASIVE CLEANSERS OR IMPLEMENTS.
Wipe motor base clean with damp cloth.
Dry all parts thoroughly.

Storage

DO NOT put freezer bowls in freezer if bowls are wet.
DO NOT store lids, mixing arms, or base in freezer.
You may store the freezer bowls in the freezer for convenient,
immediate use. Before freezing, wrap the bowls in a plastic bag to prevent
freezer burn.
Do not store frozen desserts or drinks in the freezer bowls in the freezer for
more than 30 minutes at a time.
Transfer frozen desserts or drinks to an airtight container for longer storage
in the freezer.

4

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®Flavor Duo™ use pure, fresh
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, con­sistency 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

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.

5

Remove from the heat; strain (the butter will have a pecan flavour and may
be reserved for another use). Allow the pecans to cool completely. Add the
toasted buttered pecans during the last 5 minutes of mixing.

Cookies & Cream: Add 1/4 – 1/3 cup (50-75 ml) coarsely chopped cookies
(chocolate chips, Oreos®, Mint Oreos®, chocolate covered graham crackers,
etc.) during the last 5 minutes of mixing.

Candy & Cream: Roughly chop enough of your favourite candy bar
(Heath®, Reese’s Peanut Butter Cups®, KitKat®, etc.) to make 1/4 - 1/3 cup
(50-75 ml) of chopped candy or measure 1/3 cup (75 ml) of your favourite
M&M®candies; refrigerate until ready to use. Add the chopped candy during
the last 5 minutes of mixing.

C H O C O L ATE ICE CREAM

Choose your favourite brand of dark chocolate to make this yummy.
P reparation: about 1 hour (active time about 5 - 10 minutes), plus 20 - 25

minutes chilling time, optional 2 hours to “ripen”.
Makes eight 1/2-cup (125 ml) serv i n g s .

3/4 cup (175 ml) whole milk
1/3 cup (75 ml) granulated sugar
4-6 ounces (113-170 g) bittersweet or semi-sweet chocolate,

b roken into 1/2-inch (1.25 cm) pieces
1-1/2 cups (375 ml) heavy cream, well chilled
1 teaspoon (5 ml) pure vanilla extract

Heat the whole milk until it is just bubbling around the edges (this may be
done on the stovetop or in a microwave). In a blender, or food
p rocessor fitted with the metal blade, pulse to process the sugar with
the chocolate until the chocolate is very finely chopped. Add the hot milk;
p rocess until well blended and smooth. Transfer to a medium bowl and
let the chocolate mixture cool completely. Stir in the heavy cream and
vanilla to taste. Chill for 30 minutes or longer.

Tu rn 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 cre a m y
t e x t u re. 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 309 (69% from fat) • carb. 23g • pro. 3g • fat 25g

sat. fat 15g • chol. 64mg • sod. 29mg • calc. 63mg • fiber 1g

VA R I AT I O N S :

Chocolate Almond: Add 1/3 teaspoon (1.4 ml) pure almond extract
along with the vanilla. Add 1/4 – 1/3 cup (50-75 ml) chopped toasted
almonds or chopped chocolate-coated almonds during the last 5 to 10
minutes of fre e z i n g .

Chocolate Cookie: Add 1/4 – 1/3 cup (50-75 ml) chopped cookies
(chocolate chip or chocolate sandwich, chocolate mint, chocolate
c o v e red graham crackers, etc.) during the last 5 minutes of fre e z i n g .
Transfer to a container and freeze for 2 hours before serv i n g .

Chocolate Fudge Brownie: Add 1/4 – 1/3 cup (50-75 ml) chopped day
old brownies during the last 5 minutes of freezing. Transfer to a container
and freeze for 2 hours before serv i n g .

Chocolate Marshmallow Swirl: When removing the ice cream to a
container for freezing, layer it with dollops of your favourite chocolate
sauce and scoops of marshmallow crème (Fluff). Freeze at least 2 hours
b e f o re serv i n g .

FRESH STRAW B E R RY ICE CREAM

F resh strawberry ice cream is particularly good when made with farm
f resh summer berr i e s .

P reparation: 5 – 10 minutes, plus 2 hours for the strawberries to
macerate, 20 – 25 minutes chilling time. Optional 2 hours to “ripen”.

Makes eight serv i n g s .

4 ounces (113 g) fresh ripe strawberries, stemmed and sliced
1 tablespoon (15 ml) freshly squeezed lemon juice
2/3 cup (150 ml) sugar, divided
3/4 cup (175 ml) whole milk
1-1/2 cups (375 ml) heavy cre a m
3/4 teaspoon (3 ml) pure vanilla extract

In a small bowl, combine the strawberries with the lemon juice and 3
tablespoons (45 ml) of the sugar, stir gently, and allow the strawberries to
macerate in the juices for 2 hours.

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, any accumulated juices from the
s t r a w b e rries and vanilla. Tu rn the machine ON, pour mixture into fre e z e r
bowl, and let mix until thickened, about 20 to 25 minutes. Add the sliced
s t r a w b e rries during the last 5 minutes of freezing. The ice cream will have
a soft creamy texture. If desired, transfer the ice cream to an airt i g h t
container and place in freezer until firm, about 2 hours to “ripen”.

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N o t e : This ice cream will have a “natural” appearance of very pale pink.
If a deeper pink is desired, sparingly add red food colouring by dro p s
until desired colour is achieved.

Nutritional information per serving:

Calories 238 (64% from fat) • carb. 20 g • pro. 2g • fat 17g

sat. fat 11g • chol. 64mg • sod.28mg • calc. 58mg • fiber 0g

H O L I D AY R E C I P E S

EGGNOG ICE CREAM

Freshly grated nutmeg gives this festive holiday treat extra special flavour.
P reparation: 5 – 10 minutes, 20 – 25 minutes chilling time. Optional 2

hours to “ripen” in fre e z e r.
Makes about eight serv i n g s .

1/3 cup (75 ml) pasteurized egg product, such as EggBeaters

®

1/2 cup (125 ml) sugar
3/4 cup (175 ml) whole milk
1-1/2 cups (375 ml) heavy cre a m
3/4 teaspoon (3 ml) rum extract
3/4 teaspoon (3 ml) brandy extract
1 teaspoon (5 ml) pure vanilla extract
1 / 8 teaspoon (0.5 ml) freshly grated nutmeg

Combine the pasteurized egg product and sugar in a medium bowl and
beat on medium speed with a hand mixer until thickened and pale yellow
in appearance, about 1-1/2 to 2 minutes. Use low speed to stir in the
whole milk, heavy cream, rum extract, brandy extract, and vanilla extract.
Stir in the nutmeg to taste.

Tu rn 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 cre a m y
t e x t u re. 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 223 (69% from fat) • carb. 15g • pro. 3g • fat 18g

sat. fat 11g • chol. 70mg • sod. 41mg • calc. 60mg • fiber 0g

PUMPKIN SPICE ICE CREAM

A delicious change from the traditional holiday pumpkin pie. Serve in
goblets with a dash of cognac, some caramel sauce and toasted pine
nuts for a special tre a t .

P reparation: 25 – 30 minutes, plus time to chill the custard; 20 – 25
minutes chilling. Optional 2 hours to “ripen” in fre e z e r.

Makes eight serv i n g s .

1 cup (250 ml) whole milk
1 cup (250 ml) heavy cre a m
1/2 vanilla bean
1/2 cup (125 ml) light brown sugar, packed
2 l a rge eggs
1 l a rge egg yolk
2/3 cup (150 ml) pumpkin purée (may use canned solid pack

pumpkin)
1/2 teaspoon (2 ml) ground cinnamon
1/4 teaspoon (1 ml) ground ginger
1 / 4 teaspoon (1 ml) ground allspice
Pinch freshly grated nutmeg

In a 2-3/4 quart (2.6 L) saucepan, combine the whole milk and the cre a m
over low heat. Split the vanilla bean with a sharp knife and scrape the
seeds out using the blunt edge of the knife. Stir the seeds and bean pod
into the milk mixture. Raise the heat until the mixture just begins to
bubble around the edges, lower the heat and allow the vanilla to “steep”
in the cream for about 15 to 20 minutes. Remove the vanilla bean and
d i s c a rd or rinse and re s e rve for another use.

While the milk mixture steeps, combine the brown sugar with the eggs
and yolks in a medium bowl. Use a hand mixer on medium speed to beat
until thickened, smooth, and pale tan in colour, 1 to 2 minutes. With the
mixer on low speed, add 1 cup (250 ml) of the hot milk mixture in a slow,
steady stream, and mix until combined, about 30 seconds. Stir the egg
m i x t u re into the warm milk mixture, stirring continuously. Cook over low
heat until slightly thickened and the mixture coats the back of a wooden
spoon, 3 to 5 minutes. Remove from heat and press through a fine mesh
s t r a i n e r. Stir in the pumpkin purée and spices. Cool completely. *

When completely chilled, turn machine ON. Pour the custard into the
f reezer bowl, and let mix until mixture thickens, 20 to 25 minutes. The
ice cream will have a soft creamy texture. If desired, transfer the ice
c ream to an airtight container and place in freezer until firm, about 2
hours to “ripen”.

* Transfer to a bowl and cover with plastic wrap directly on the custard to
p revent a skin from forming. Refrigerate until chilled completely, or chill
over an ice bath for 1 hour. The custard can be made up to 2 days
ahead; keep re f r i g e r a t e d .

7

Nutritional information per serving:

Calories 207 (60% from fat) • carb. 18g • pro 4g • fat. 14g

sat. fat 8g • chol. 125mg • sod. 48mg • calc. 84mg • fiber 1g

PEPPERMINT STICK ICE CREAM

S e rve peppermint stick ice cream alone, or top with your favourite hot
fudge or chocolate sauce.

P reparation: 5 – 10 minutes, 20 – 25 minutes chilling time. Optional 2
hours to “ripen” in fre e z e r.

Makes eight serv i n g s .

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
3/8 teaspoon (1.8 ml) pure vanilla extract
3/4 teaspoon (3 ml) peppermint extract
1/2 cup (125 ml) crushed hard peppermint candies

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, vanilla and peppermint extract.
Tu rn the machine ON; pour mixture into freezer bowl, and let mix until
thickened, about 20 to 25 minutes. Add the crushed peppermint candies
during the last 5 minutes of mixing. The ice cream will have a soft
c reamy 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 274 (56% from fat) • carb. 29g • pro. 2g • fat 17g
sat. fat 11g • chol. 64mg • sod. 32mg • calc. 58mg • fib 0g

SORBETS & SHERBETS

FRESH LEMON SORBET

Bits of fresh citrus zest add a burst of flavour to this re f reshing sorbet.
P reparation: 10 minutes + cooling time; 20 – 25 minutes chilling time.

Optional 2 hours to “ripen” in fre e z e r.
Makes eight serv i n g s .

1-3/4 cups (425 ml) sugar
1-3/4 cups (425 ml) water
1-1/4 cups (300 ml) freshly squeezed lemon juice
2 teaspoons (10 ml) finely chopped lemon zest*

Combine the sugar and water in a medium saucepan and bring to a boil
over medium-high heat. Reduce heat to low and simmer without stirr i n g
until the sugar dissolves, about 3 to 5 minutes. Cool completely. This is
called a simple syrup and may be made ahead in larger quantities to
have on hand for making fresh lemon sorbet. Keep refrigerated until
ready to use.

When cool, add the lemon juice and zest; stir to combine. Tu rn the
machine ON. Pour the lemon mixture into the freezer bowl, and mix until
the mixture thickens, about 20 to 25 minutes. The sorbet will have a “soft
s e rve” texture. If desired, transfer the sorbet to an airtight container and
place in freezer until firm, about 2 hours to “ripen”.

*When zesting a lemon or lime, use a vegetable peeler to remove the
c o l o u red part of the citrus rind.

Nutritional information per serving:
Calories 178 (0% from fat) • carb. 47g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 2mg • calc. 4mg • fiber 0g

VA R I AT I O N S :

F resh Lime Sorbet: Substitute 1-1/4 cups (300 ml) freshly squeezed lime
juice for the lemon juice and 2 teaspoons (10 ml) finely chopped lime
zest for the lemon zest.

F resh Lemon-Lime Sorbet: Use half lemon juice and half lime juice and
1 teaspoon (5 ml) each of finely chopped lemon and lime zest.

F resh Pink Grapefruit Sorbet: Substitute 1-1/4 cups (300 ml) fre s h l y
squeezed pink grapefruit juice for the lemon juice, and 1 tablespoon
(15 ml) finely chopped grapefruit zest for the lemon zest. Add 3 table­spoons (45 ml) Orgeat Syrup to the mixture (Orgeat Syrup is used for
cocktails such as a MaiTai or Scorpion, and can be found with the drink
mixers in most gro c e ry stores).

FRESH MANGO SORBET

A nice light ending to any meal.
P reparation: 10 – 15 minutes; 20 – 25 minutes chilling time. Optional 2

hours to “ripen” in fre e z e r.
Makes eight serv i n g s .

2 8 ounces (794 g) mango cubes
1/3 cup (75 ml) sugar
2 tablespoons (25 ml) corn syrup
3 tablespoons (45 ml) fresh lemon or lime juice

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Combine the mango cubes, sugar, corn syrup and lemon juice in a
blender or food processor that has been fitted with the metal blade.
Pulse to chop, then process until thick and smooth, scraping jar or work
bowl as necessary with a spatula. The mango purée may be made up to
one day ahead; cover and refrigerate until ready to use.

Tu rn the machine ON. Pour the mango purée into the freezer bowl and
mix until the mixture thickens, about 20 to 25 minutes. The sorbet will
have a “soft serve” texture. If desired, transfer the mango sorbet to an
a i rtight container and place in freezer until firm, about 2 hours to “ripen”.

Nutritional information per serving:

Calories 112 (2% from fat) • carb. 30g • pro. 1g • fat 0g

sat. fat 0g • chol. 0mg • sod. 8mg • calc. 10mg • fiber 2g

FRESH STRAW B E R RY S O R B E T

S e rve fresh strawberry sorbet in a chocolate candy cup.
P reparation: 1-1/2 hours (active, about 15 – 20 minutes); 20 – 25 minutes

chilling time. Optional 2 hours to “ripen” in fre e z e r.
Makes about eight serv i n g s .

2 / 3 cup (150 ml) sugar
2 / 3 cup (150 ml) water
3 tablespoons (45 ml) corn syrup
12

ounces (340 g) fresh strawberries, stems removed, quart e re d

3 tablespoons (45 ml) fresh lemon or lime juice

Bring the sugar and water to a boil in a medium saucepan. Reduce the
heat and simmer without stirring until the sugar is completely dissolved.
Transfer to a bowl and let cool completely.

Combine the strawberries and lemon juice in a food processor fitted
with the metal blade. Pulse to chop the strawberries, about 15 to 20
times, then process until the strawberries are completely puréed,
1 to 2 minutes. Combine strawberry purée with the cooled sugar syru p
and corn syrup. Chill for 1 hour or longer.

Tu rn the machine ON. Pour the strawberry purée mixture into the fre e z e r
bowl and mix until the mixture thickens, about 20 to 25 minutes. The
sorbet will have a “soft serve” texture. If desired, transfer the strawberry
sorbet to an airtight container and place in freezer until firm, about 2
hours to “ripen”.

Nutritional information per serving:

Calories 104 (2% from fat) • carb. 30g • pro. 0g • fat 0g

sat. fat 0g • chol. 0mg • sod. 12mg • calc. 8mg • fiber 1g

LIME SHERBET

Cool and re f reshing, sherbets have long been favourite dessert tre a t s .
P reparation: 5 minutes, plus 20 – 25 minutes chilling time, optional 2

hours to ripen.
Makes eight serv i n g s .

2 - 1 / 4 cups (550 ml) whole milk
1 cup (250 ml) frozen limeade concentrate, thawed
2 tablespoons (25 ml) sugar
1 teaspoon (5 ml) grated lime zest
1 - 2 d rops green food colouring, optional

Combine the milk, limeade concentrate, sugar, and lime zest in a blender
or food processor fitted with the metal blade. Add green food colouring if
d e s i re d .

Tu rn the machine ON. Pour the mixture into freezer bowl and let mix
until mixture thickens, about 25 to 30 minutes. If desired, transfer
sherbet to an airtight container and place in freezer until firm, about
2 hours.

Nutritional information per serving:

Calories 101 (22% from fat) • carb. 18g • pro. 3g • fat 2g

sat. fat 2g • chol. 12mg • sod. 40mg • calc. 98mg • fiber 0g

VA R I AT I O N S :

Orange Sherbet: Combine 2-1/4 cups (550 ml) whole milk with 1 cup
(250 ml) orange juice concentrate (thawed), and 1-1/2 tablespoons
(25 ml) sugar in a blender or food processor until smooth. Freeze as
d i re c t e d .

Pineapple Sherbet: Combine 2/3 cup (150 ml) fat-free vanilla yogurt ,
1-1/3 cups (325 ml) whole milk, 1-1/2 cups (375 ml) pineapple juice
concentrate (thawed), and 2 tablespoons (25 ml) sugar in a blender or
food processor until smooth. Freeze as dire c t e d .

Nutritional information per serving (Pineapple Sherbet):

Calories 126 (14% from fat) • carb. 24g • pro. 3g • fat 2g

sat. fat 1g • chol. 8mg • sod. 41mg • calc. 116mg • fiber 0g

9

FROZEN Y O G U R T S

C H O C O L ATE FROZEN Y O G U R T

A lower fat treat with rich, satisfying chocolate flavour.
P reparation: about 5 – 10 minutes; 20 – 25 minutes chilling time.

Optional 2 hours to “ripen” in fre e z e r.
Makes eight servings.

1 cup (250 ml) whole milk
6

ounces (170 g) bittersweet or semisweet chocolate, chopped
1/4 cup (50 ml) sugar
2 cups (500 ml) lowfat vanilla yogurt

Combine the milk and chocolate in a saucepan and place over low heat;
stir until the chocolate is completely melted and sugar is dissolved.
Transfer to a bowl and refrigerate until completely cool. Add the yogurt ,
stir until smooth. Pour into the freezer bowl, turn the machine ON and
let mix until thickened, about 20 to 25 minutes. If desired, transfer the
f rozen yogurt to an airtight container and place in freezer until firm,
about 2 hours to “ripen”.

Nutritional information per serving:

Calories 194 (43% from fat) • carb. 25g • pro. 5g • fat 10g

sat. fat 6g • chol. 7mg • sod. 53mg • calc. 146mg • fiber 1g

V E RY B E R RY FROZEN Y O G U R T

Use fresh berries in season, but frozen berries make this a year ‘ro u n d
t re a t .

P reparation: about 15 – 20 minutes; 20 – 25 minutes chilling time.
Optional 2 hours to “ripen” in fre e z e r.

Makes about eight servings.

2 cups (500 ml) lowfat vanilla yogurt
1/2 cup (125 ml) whole milk
1/4 cup (50 ml) sugar
1 12-ounce (340 g) bag frozen mixed berries, puréed and

strained to remove seeds

Combine the yogurt, milk, and sugar in a medium mixing bowl; using a
hand mixer on medium speed, mix until sugar is dissolved, about 1-1/2
to 2 minutes. With the mixer on low speed, add the berry purée and mix
until combined, about 30 to 40 seconds. Tu rn the machine ON. Pour the

m i x t u re into the freezer bowl and let mix until thickened, about 25 to 30
minutes. If desired, transfer the frozen yogurt to an airtight container and
place in freezer until firm, about 2 hours to “ripen”.

Nutritional information per serving:

Calories 102 (11% from fat) • carb. 20g • pro. 3g • fat 1g

sat. fat 1g • chol. 5mg • sod. 45mg • calc. 124mg • fiber 1g

PEACH FROZEN Y O G U R T

The creamy consistency of our peach frozen yogurt makes it hard to
believe that it is so low in fat.

P reparation: 5 – 10 minutes; 20 – 25 minutes chilling time. Optional 2
hours to “ripen” in fre e z e r.

Makes eight serv i n g s .

1 can (15 ounces [425 g]) peaches packed in juice
2 cups (500 ml) lowfat vanilla yogurt
1/3 cup (75 ml) sugar

Drain peaches, re s e rving 1/4 cup (50 ml) of the juice. In a blender or food
p rocessor fitted with the metal blade, pulse to chop the peaches. Add
the vanilla yogurt, sugar, and re s e rved peach juice. Process until smooth
and the sugar is dissolved, about 1 minute. Pour the peach/yogurt
m i x t u re into the freezer bowl, turn the machine ON, and let mix until
thickened, about 20 to 25 minutes. If desired, transfer the frozen yogurt
to an airtight container and place in freezer until firm, about 2 hours to
“ r i p e n ” .

Nutritional information per serving:

Calories 101 (7% from fat) • carb. 21g • pro. 3g • fat 1g

sat. fat 0g • chol. 3mg • sod. 39mg • calc. 100mg • fiber 0g

PREMIUM ICE CREAMS &
GOURMET FLAV O U R S

VA N I L L A B E A N

Rich and cre a m y, vanilla bean ice cream is a traditional French custard
style ice cre a m .

P reparation: about 40 - 45 minutes active time (must allow time to cool
completely); 20 – 25 minutes chilling time. Optional 2 hours to “ripen” in
f re e z e r.

Makes eight serv i n g s .

10

1 - 1 / 4 cups (300 ml) whole milk
1 - 1 / 4 cups (300 ml) heavy cre a m
1 vanilla bean (about 6 inches [15 cm] in length)
2 l a rge eggs
2 l a rge egg yolks
1 / 2 cup (125 ml) sugar
2 teaspoons (10 ml) vanilla extract

Combine the milk and cream in a medium saucepan. Use a sharp knife
to split the vanilla bean in half lengthwise. Use the blunt edge to scrape
out the “seeds”. Stir the seeds and bean pod into the milk/cream
m i x t u re. Bring the mixture to a slow boil over medium heat, reduce the
heat to low, and simmer for 30 minutes, stirring occasionally.

Combine the eggs, egg yolks, and sugar in a medium bowl. Use a hand
mixer on medium speed to beat until the mixture is thick, smooth, and
pale yellow in colour, about 1-1/2 to 2 minutes.

Remove the vanilla bean pod from the milk/cream mixture. Pour out 1
cup (250 ml) of the hot liquid. With the mixer on low speed, add the cup
of hot milk/cream to the egg mixture in a slow steady stream. When thor­oughly combined, pour the egg mixture back into the saucepan and stir
to combine. Cook, stirring constantly, over medium low heat until mixture
is thick enough to coat the back of a spoon. Stir in vanilla extract.
Transfer to a bowl, cover with a sheet of plastic wrap placed directly on
the custard, and chill completely.

Tu rn the machine ON, pour the chilled custard into the freezer bowl, and
let mix until thickened, about 25 to 30 minutes. If desired, transfer the
f rozen yogurt to an airtight container and place in freezer until firm, about
2 hours to “ripen”.

Nutritional information per serving:

Calories 234 (67% from fat) • carb. 15g • pro. 4g • fat 18g

sat. fat 10g • chol. 163mg • sod. 50mg • calc. 81mg • fiber 0g

VA R I AT I O N S :

Use any of the variations listed for basic vanilla ice cream or basic
chocolate ice cream, p. 4-5.

F resh Peaches & Cre a m : Combine 2/3 cup (150 ml) chopped ripe
peaches with 3 tablespoons (45 ml) sugar and 1 tablespoon (15 ml)
f reshly squeezed lemon juice and let macerate for 2 hours. Drain and stir
the accumulated juices into the chilled cream base. Chill the custard as
d i rected, adding the re s e rved chopped peaches during the last 5 minutes
of chilling.

F resh Strawberries & Cre a m : Combine 2/3 cup (150 ml) thinly sliced,
hulled fresh strawberries with 2 tablespoons (25 ml) sugar and 1 table­spoon (15 ml) freshly squeezed lemon juice and let macerate for 2 hours.

Drain and stir the accumulated juices into the chilled cream base. Chill
the custard as directed, adding the re s e rved sliced strawberries during
the last 5 minutes of chilling.

DECADENT CHOCOLATE ICE CREAM

A chocoholic’s delight, decadent chocolate ice cream is like eating a
f rozen tru ff l e .

P reparation: about 30 minutes + cooling time, 25 – 30 minutes. Optional
2 hours to “ripen” in fre e z e r.

Makes eight servings.

1-1/4 cups (300 ml) whole milk
1-1/4 cups (300 ml) heavy cre a m
1 vanilla bean
2/3 cup (150 ml) sugar
2/3 cup (150 ml) Dutch process cocoa
2 l a rge eggs
1 l a rge egg yolk
1 teaspoon (5 ml) vanilla
6 ounces (170 g) bittersweet chocolate, chopped

In a medium saucepan, combine the whole milk and heavy cream over
medium low heat. With a sharp knife, split the vanilla bean lengthwise;
use the blunt edge of the knife to scrape out the “seeds” of the vanilla
bean. Stir the seeds and bean pod into the milk/cream mixture. Simmer
the milk/cream mixture over low heat for 30 minutes. After 30 minutes,
remove the vanilla bean pod and discard or rinse and re s e rve for
another use.

Combine the sugar, cocoa, eggs, and egg yolk in a medium bowl; use a
hand mixer on medium speed to beat the sugar, cocoa, and eggs until
thickened like mayonnaise. Measure out 1 cup (250 ml) of the hot
m i l k / c ream mixture. With the mixer on low speed, add the hot milk/cre a m
in a slow, steady stream and mix until completely incorporated. Stir the
chopped chocolate into the saucepan with the hot milk/cream, then stir
the egg mixture into the hot milk/cream. Cook over low heat, stirr i n g
c o n s t a n t l y, until the mixture thickens and begins to resemble a chocolate
pudding. Transfer the chocolate mixture to a bowl. Cover with plastic
wrap placed directly on the surface of the chocolate mixture, and
refrigerate until completely cooled.

Pour the chilled custard into the freezer bowl, turn the machine ON and
let mix until thickened, about 25 to 30 minutes. If desired, transfer the
f rozen yogurt to an airtight container and place in freezer until firm,
about 2 hours to “ripen.”

11

Nutritional information per serving:

Calories 359 (60% from fat) • carb. 33g • pro. 7g • fat 26g

sat. fat 15g • chol. 136mg • sod. 51mg • calc. 99mg • fiber 3g

WHITE CHOCOLATE ICE CREAM

Delicious with raspberry sauce.
P reparation: about 5 – 10 minutes; 20 – 25 minutes chilling time.

Optional 2 hours to “ripen” in fre e z e r.
Makes eight serv i n g s .

1 cup (250 ml) whole milk
1 cup (250 ml) heavy cre a m
1 / 2 cup (125 ml) sugar
1 l a rge egg
1 l a rge egg yolk
6 ounces (170 g) white chocolate, chopped
1 tablespoon (15 ml) white crême de cacao
1 teaspoon (5 ml) vanilla extract

Combine milk and cream in a heavy bottomed saucepan and bring to a
simmer over medium low heat. In a medium bowl, beat the sugar, egg,
and egg yolk until thick and light. Measure out one cup (250 ml) of the
hot milk mixture. With the mixer on low speed, add the hot milk to the
egg mixture in a steady stream. Stir the egg mixture into the saucepan.
Cook over low heat, stirring constantly, until the mixture reaches 160°F
(71°C) when checked with an instant read or candy therm o m e t e r. Add the
chopped white chocolate, and stir until it is completely melted. Tr a n s f e r
to a bowl. Cover with plastic wrap placed directly on the surface of the
c u s t a rd and refrigerate until completely cooled.

Tu rn the machine ON, pour the chilled custard into the freezer bowl and
let mix until thickened, about 25 to 30 minutes. If desired, transfer the
f rozen yogurt to an airtight container and place in freezer until firm, about
2 hours to “ripen”.

Nutritional information per serving:

Calories 315 (59% from fat) • carb. 28g • pro. 4g • fat 21g

sat. fat 12g • chol. 106mg • sod. 57mg • calc. 121mg • fiber 0g

PEANUT BUTTER CUP ICE CREAM

C reamy peanut butter ice cream with chunks of Reese’s ®Peanut Butter
Cups.

P reparation: about 5 – 10 minutes; 20 - 25 minutes chilling time. Optional
2 hours to “ripen” in fre e z e r.

Makes eight serv i n g s .

2/3 cup (150 ml) creamy peanut butter
1 / 2 cup (125 ml) granulated sugar
2/3 cup (150 ml) whole milk
1 - 1 / 3 cups (325 ml) heavy cre a m
1 teaspoon (5 ml) vanilla extract
3 / 4 cup (175 ml) roughly chopped Reese’s®Peanut Butter Cups
1 / 3 cup (75 ml) chopped toasted peanuts

In a medium bowl, using a hand mixer on low speed, combine peanut
butter and sugar until smooth. Add the milk and blend on low speed
until smooth and sugar is dissolved, about 2 minutes. Stir in heavy cre a m
and vanilla. Tu rn machine ON, pour into freezer bowl and let mix until
thickened, about 20 to 25 minutes. Add the chopped candy and peanuts
during the last 5 minutes of mixing.

The ice cream will have a soft, creamy texture. Transfer the ice cream to
an airtight container and place in freezer for 2 hours or longer to “ripen”.

Nutritional information per serving:

Calories 431 (67% from fat) • carb. 25g • pro. 10g • fat 33g

sat. fat 15g • chol. 59mg • sod. 164mg • calc. 73mg • fiber 1g

COFFEE ICE CREAM

For a richer coffee flavour, use instant espre s s o .
P reparation: 5 minutes, plus 20 – 25 minutes chilling time. Optional 2

hours to “ripen” in fre e z e r.
Makes eight serv i n g s .

3/4 cup (175 ml) whole milk, well chilled
2/3 cup (150 ml) granulated sugar
4 - 6 teaspoons (20-30 ml) instant espresso or coffee, to taste
1-1/2 cups (375 ml) heavy cream, well chilled
1 teaspoon (5 ml) pure vanilla extract

In a medium bowl, use a hand mixer or a whisk to combine the milk,
granulated sugar, and espresso powder until the sugar and espresso are

12

dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cre a m
and vanilla. Tu rn the machine ON; pour mixture into freezer bowl, and
let mix until thickened, about 25 to 30 minutes. The ice cream will have
a soft, creamy texture. If desired, transfer the ice cream to an airt i g h t
container and place in freezer until firm, about 2 hours to “ripen”.

Nutritional information per serving:

Calories 235 (65% from fat) • carb. 19g • pro. 2g • fat 17g

sat. fat 11g • chol. 64mg • sod. 27mg • calc. 58mg • fiber 0g

VA R I AT I O N :

Mocha Chip Ice Cre a m : Use 1 tablespoon (15 ml) each instant espre s s o
powder and Dutch process cocoa instead of just espresso powder. 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.

P I S TACHIO ICE CREAM

Chopped pistachios and a touch of almond extract add rich flavour to
this delicious ice cream.

P reparation: 5 minutes, plus 20 – 25 minutes chilling time, optional 2
hours to ripen.

Makes eight serv i n g s .

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
1/2 teaspoon (2 ml) pure vanilla extract
1 / 4 teaspoon (1 ml) pure almond extract
2 / 3 cup (150 ml) shelled pistachios, roughly chopped (may use

plain or lightly salted)

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, vanilla, and almond extract. Tu rn the
machine ON; pour mixture into freezer bowl, and let mix until thickened,
about 25 to 30 minutes. During the last 5 minutes of freezing, add the
pistachios. The ice cream will have a soft, creamy texture. If desire d ,
transfer the ice cream to an airtight container and place in freezer until
f i rm, about 2 hours to “ripen”.

Nutritional information per serving:

Calories 297 (67% from fat) • carb. 21g • pro. 3g • fat 23g

sat. fat 12g • chol. 64mg • sod. 111mg • calc. 62mg • fiber 1g

FROZEN DRINKS

S L U S H I E S

P re p a re slushies in just minutes with juices or your favourite flavour
of soda.

P reparation: 5 minutes or less; 15 – 20 minutes plus 15 - 20 minutes
chilling time.

makes 4 serv i n g s .

3 - 1 / 4 cups (769 ml) cola or other soda, lemonade, cranberry

juice, white grape juice, Kool-Aid®, chilled *

Pour into freezer bowl, turn the machine ON and let mix until thick and
s l u s h y, about 15 to 20 minutes. Serve immediately, or if desired, transfer
to an airtight container and store in the fre e z e r. Remove from freezer at
least 20 minutes before serv i n g .

* Do not use sugar- f ree products to make slushies.

Nutritional information per serving:

Calories 103 (0% from fat) • carb. 27g • pro 0g • fat 0g

sat. fat 0g • chol. 0mg • sod. 5mg

For best results, add alcohol during the last few minutes of mixing. Drinks
may be made ahead, transferred to a resealable container and frozen until
ready to serve.

All frozen drinks may be made without alcohol to turn them into “family”
treats.

CHERRY BOUNCE

Cherry bounce has been a favourite since colonial times. Try serving as a
frosty ending to a summer meal.

Preparation: 10 minutes or less, plus about 20 minutes chilling time.
Makes six servings.

1/2 cup (125 ml) sugar
1/2 cup (125 ml) water

inch (1.25 cm) piece cinnamon stick
18 ounces (510 g) fresh or frozen, thawed pitted sweet cherries
6 ounces (170 g) chilled brandy

Combine the sugar and water in a 1-1/2 quart (1.4 L) saucepan and bring to

13

a boil over medium heat. Cook without stirring until the sugar is completely
dissolved, about 2 to 3 minutes. Remove from heat and add cinnamon
stick; allow cinnamon stick to remain in hot syrup for 5 minutes (longer if
you prefer a more pronounced cinnamon flavour); remove cinnamon stick
and discard. Cool syrup completely.

Place cherries in a food processor fitted with the metal blade. Pulse to
chop, then process until completely puréed, 2 to 3 minutes. Add cooled
syrup. Refrigerate mixture if not chilling immediately.

Nutritional information per serving:

Calories 202 (1% from fat) • carb. 30g • pro. 1g • fat 0g

sat. fat 0g • chol. 0mg • sod. 1mg • calc. 13mg • fiber 2g

FROZEN TOLSTOY

Based on a “martini” type cocktail, this refreshing drink combines citrus and
mint. Omit the vodka for a refreshing sorbet.

Preparation: 10 minutes or less, plus about 20 minutes chilling time.
Makes six servings.

1/2 cup (125 ml) sugar
1/2 cup (125 ml) water

Zest of 1 lemon

Zest of 1 lime
1-3/4 cups (425 ml) chilled white or golden grapefruit juice
1/4 cup (50 ml) fresh lemon juice
1/4 cup (50 ml) fresh lime juice

mint leaves, finely chopped
2/3 cup (150 ml) chilled vodka

Thin lemon or lime slices and fresh mint leaves for garnish

Combine the sugar and water in a 1-1/2 quart (1.4 L) saucepan and bring to
a boil over medium heat. Cook without stirring until the sugar is completely
dissolved, about 2 to 3 minutes. Remove from heat and add the lemon and
lime zests; allow zest to remain in hot syrup for 5 minutes (longer if you
prefer a more pronounced citrus flavour); strain and discard zest. Cool syrup
completely.

Combine the cooled syrup with the juices and mint leaves. Turn machine
ON. Pour the juice mixture into the freezer bowl and mix until thickened,
about 20 minutes. Add chilled vodka during the last 2 to 3 minutes of mixing.
Serve immediately in stemmed glasses with straws, or freeze until ready to

serve. Garnish with a thin slice of lemon or lime and a fresh mint leaf.

Nutritional information per serving:

Calories 154 (0% from fat) • carb. 25g • pro. 0g • fat 0g

sat. fat 0g • chol. 0mg • sod. 2mg • calc. 10mg • fiber 0g

RASPBERR-RITAS

Raspberries and lime are paired in a new spin on a tried and true favourite.
Preparation: 10 minutes or less, plus about 20 minutes chilling time.
Makes six servings.

12 ounces (340 g) chilled fresh or frozen, partially thawed

raspberries
1 cup (250 ml) liquid margarita mix
1-1/2 ounces (43 g) chilled triple sec
4 ounces (113 g) chilled tequila

Thin lime slices for garnish

Combine raspberries and liquid margarita mix in a blender or food processor
fitted with the metal blade. Process until smooth. Turn machine ON. Pour
the juice mixture into the freezer bowl and mix until thickened, about 20
minutes. Add chilled triple sec and tequila during the last 2 to 3 minutes of
mixing. Serve immediately in stemmed glasses with straws, or freeze until
ready to serve. Garnish with a thin slice of lime.

Nutritional information per serving:

Calories 128 (0% from fat) • carb. 15g • pro. 1g • fat 0g

sat. fat 0g • chol. 0mg • sod. 12mg • calc. 0mg • fiber 1g

14

WARRANTY

LIMITED THREE-YEAR WARRANTY

This warranty supersedes all previous warranties on the Cuisinart®Flavor
Duo™Automatic Frozen Yogurt–Ice Cream & Sorbet Maker.

This warranty is available to consumers only. You are a consumer if you
own a Cuisinart®Flavor Duo™Automatic Frozen Yogurt–Ice Cream & Sorbet
Maker that was purchased at retail for personal, family or household use.
This warranty is not available to retailers or other commercial purchasers or
owners.

We warrant that your Cuisinart®Flavor Duo™Automatic Frozen Yogurt–Ice
Cream & Sorbet Maker will be free of defects in material or workmanship
under normal home use for three years from the date of original purchase.

We suggest that you complete and return the enclosed warranty
registration card promptly to facilitate verification of the date of original
purchase. However, return of the warranty registration is not a condition of
these warranties.

If your Automatic Frozen Yogurt–Ice Cream & Sorbet Maker should prove
to be defective within the warranty period, we will repair it (or if we think nec­essary, replace it) without charge to you. To obtain warranty service, please
call our Consumer Service Centre toll-free at 1-800-472-7606 or write to:

Cuisinart Canada
156 Parkshore Drive
Brampton, Ont. L6T 5M1

To facilitate the speed and accuracy of your return, please also enclose
$10.00 for shipping and handling of the product. Please also be sure to
include a return address, description of the product defect, product serial
number, and any other information pertinent to the product’s return. Please
pay by cheque or money order.

Your Cuisinart®Automatic Frozen Yogurt–Ice Cream & Sorbet Maker has
been manufactured to strict specifications and has been designed for use
with the Cuisinart®Automatic Frozen Yogurt–Ice Cream & Sorbet Maker
accessories and replacement parts. These warranties expressly exclude any
defects or damages caused by accessories, replacement parts or repair
service other than those that have been authorized by Cuisinart.

These warranties do not cover any damage caused by accident, misuse,
shipment or other than ordinary household use.

These warranties exclude all incidental or consequential damages.

BEFORE RETURNING YOUR
CUISINART®PRODUCT

Important: If the nonconforming product is to be serviced by someone other

than Cuisinart’s Authorized Service Centre, please remind the servicer to call
our Consumer Service Centre to ensure that the problem is properly diag­nosed, the product serviced with the correct parts, and to ensure that the
product is still under warranty.

©2002 Cuisinart

Cuisinart®is a registered

trademark of Cuisinart

Cuisinart Canada

156 Parkshore Drive

Brampton, Ont. L6T 5M1

Consumer Call Centre E-mail:

[e-mail]

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