Cuisinart Flavour Duo ICE-40 Series Instruction And Recipe Booklet

INSTRUCTION AND RECIPE BOOKLET

Flavor Duo™ Frozen Yogurt-Ice Cream & Sorbet Maker

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

ICE-40 Series

IMPORTANT SAFEGUARDS

When using an electrical appliance, especially when children are present, basic safety precautions should always be taken 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. This appliance should not be used by or near children or individuals with certain disabilities.

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 store or retailer where it was purchased for examination or repair.

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 bowls 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 BOWLS! Sharp objects will scratch and damage the inside of them. 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 bowls 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.

13. Do not operate your appliance in an appliance garage or under a wall cabinet. When storing in an appliance garage, always unplug the unit from the electrical outlet. Not doing so could create a risk of fire, especially if the appliance touches the walls of the garage or the door touches the unit as it closes.

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 ser vice 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.

CONTENTS

Important Safeguards ...................................................................................................... 2

Features and Benefits ...................................................................................................... 3

Before Using for the First Time ........................................................................................ 3

Freezing Time and Bowl Preparation .............................................................................. 4

Making Frozen Desserts or Drinks .................................................................................. 4

Adding Ingredients ........................................................................................................... 4

Cleaning Storage and maintenance ................................................................................ 4

Recipes and Recipe Tips ................................................................................................. 5

Warranty ...........................................................................................................................15

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. Designed to easily lock to the base.

3. Mixing Arms

Mix and aerate ingredients in freezer bowls 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 about 24 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 dr y the bowl. 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 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 5. If you use your own recipe, be

sure it yields 1 quart 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 center of the base.

NOTE: Bowls will begin to defrost quickly once they have been removed

from freezer. Use them immediately after removing from freezer.

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

4. Place lid(s) on base. Easy-lock lid mechanism allows lids to rest on base in one position. Set lid(s) slightly off center 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, only 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 to 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 desser t 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 STORAGE AND MAINTENANCE

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 f ree zer.

Maintenance

Any other servicing should be performed by an authorized service representative.

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.

Recipe Tips

• Frozen desserts from the Cuisinart 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

Flavor Duo™ use pure, fresh ingredients.

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 2 cups of cream, use a total of 2 cups of the substitute (such as 1 cup cream, 1 cup 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 2 minutes of mixing. 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 Cuisinar t recipes listed below will yield up to 1 quart of dessert or drink. When pouring ingredients in through the ingredient spout, DO NOT fill the freezer bowl higher than ¼" 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.

RECIPES

ICE CREAM

Simple Vanilla ................................................................................................................... 6

Simple Chocolate ............................................................................................................. 6

Peanut Butter Cup ............................................................................................................ 6

Fresh Strawberry .............................................................................................................. 7

Rich Vanilla Bean .............................................................................................................. 7

Fresh Mint with Chocolate Cookies ................................................................................ 8

Pistachio ........................................................................................................................... 8

Coffee................................................................................................................................ 9

ALTERNATIVE (DAIRY-FREE) ICE CREAM

Chocolate-Coconut............................................................................................................9

GE LATI

Basic Vanilla .................................................................................................................. 10

Chocolate-Hazelnut ...................................................................................................... 10

Lemon .............................................................................................................................11

FROZEN YOGURTS

Mango .............................................................................................................................11

Chocolate Pretzel ...........................................................................................................11

Honey-Almond ............................................................................................................... 12

SORBETS

Dark Chocolate .............................................................................................................. 12

Raspberry-Mint.............................................................................................................. 13

Pineapple ....................................................................................................................... 13

SAUCES

Caramel .......................................................................................................................... 13

Hot Fudge .......................................................................................................................14

in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup):

Calories 301 (67% from fat) • carb. 22g • pro. 2g • fat 23g • sat. fat 14g

• chol. 86mg • sod. 61mg • calc. 77mg • fiber 0g

SIMPLE CHOCOLATE ICE CREAM

For a real treat, serve this with our Hot Fudge Sauce on page 13.

Makes about 3½ cups (seven ½-cup servings)

∕

cup cocoa powder, sifted

¼ cup granulated sugar 2 tablespoons plus 2 teaspoons packed brown sugar Small pinch kosher salt ¾ cup whole milk 1¾ cups heavy cream 1 teaspoon pure vanilla extract

SIMPLE VANILLA ICE CREAM

This ice cream can easily be dressed up by adding your favorite chopped candies or sprinkles at the end of churning.

Makes about 3 cups (six ½-cup servings)

¾ cup whole milk ½ cup plus 1 tablespoon granulated sugar Small pinch kosher salt 1½ cups heavy cream 2 teaspoons pure vanilla extract

1. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved.

Stir in the heavy cream and vanilla extract. Cover and refrigerate at least 2

hours, or overnight.

2. Turn the machine ON, pour mixture into the freezer bowl and let mix until

thickened, resembling a soft serve consistency. Timing can vary between 10 and 25 minutes. Transfer the ice cream to an airtight container and place

1. Put the cocoa, sugars and salt in a medium bowl; whisk to combine, breaking up any larger pieces with your fingers. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the dry ingredients are dissolved. Stir in the heavy cream and vanilla extract. Cover and refrigerate at least 2 hours, or overnight.

2. Turn the machine ON, pour mixture into the freezer bowl and let mix until thickened, resembling a soft serve consistency. Timing can vary between 10 and 25 minutes. Transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup):

Calories 283 (72% from fat) • carb. 17g • pro. 3g • fat 23g • sat. fat 14g

• chol. 85mg • sod. 55mg • calc. 71mg • fiber 1g

PEANUT BUTTER CUP ICE CREAM

One of the easiest ice creams to make, the rich peanut butter flavor in this ice cream will have your friends and family in awe.

Makes about 3 cups (six ½-cup servings)

½ cup good quality creamy peanut butter

∕

cup granulated sugar

Small pinch kosher salt ½ cup whole milk 1 cup heavy cream ½ teaspoon pure vanilla extract ½ cup chopped chocolate peanut butter cup candies (about 9 miniature peanut butter cups)

1. In a medium mixing bowl, use a hand mixer on low speed to combine the peanut butter, sugar and salt until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla extract. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture again before churning.

2 Turn the machine ON, pour mixture into the freezer bowl and let mix until thick-

ened, resembling a soft serve consistency. When the ice cream is almost fully churned, gradually add the chopped candy into the churning ice cream. Allow to mix thoroughly. Timing can vary between 10 and 25 minutes. Transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup):

Calories 380 (67% from fat) • carb. 23g • pro. 9g • fat 29g • sat. fat 13g

• chol. 58mg • sod. 92mg • calc. 59mg • fiber 2g

FRESH STRAWBERRY ICE CREAM

Best made when strawberries are at their peak, this ice cream is light, sweet and fruity.

Makes about 3½ cups (seven ½-cup servings)

1 cup fresh strawberries, hulled* ½ cup whole milk ½ cup granulated sugar Small pinch kosher salt 1 cup heavy cream 1 teaspoon pure vanilla extract

1. Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/fine chopped (depending on preference).

2. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla extract. Stir in reserved strawberries with all juices. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before churning.

3. Turn the machine ON, pour mixture into the freezer bowl and let mix until thickened, resembling a soft serve consistency. Timing can vary between 10 and 25 minutes. Transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

*Thawed, frozen strawberries may be substituted if fresh strawberries are not

available.

Nutritional information per serving (based on ½ cup):

Calories 190 (60% from fat) • carb. 17g • pro. 1g • fat 12g • sat. fat 8g•

chol. 48mg • sod. 28mg • calc. 25mg • fiber 0g

RICH VANILLA BEAN ICE CREAM

For the true vanilla lover, be sure to use fresh vanilla beans to capture the intense flavor.

Makes about 3 cups (six ½-cup servings)

1¼ cups whole milk 1¼ cups heavy cream

∕

cup granulated sugar, divided

Small pinch kosher salt ½ whole vanilla bean, halved and seeds scraped 4 large egg yolks

1. In a medium saucepan set over medium-low heat, add the milk, cream, half of the sugar, salt and the scraped vanilla bean (including the pod). Whisk to combine and bring the mixture just to a boil.

2. While the milk/cream mixture is heating, combine the yolks and remaining

sugar in a medium bowl. Using a hand mixer on low speed or whisk, beat until mixture is pale and thick.

3. Once the milk /cream mixture has come to a slight boil, whisk about

/3 of the hot mixture into the yolk/sugar mixture. Add another 1/3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes.

4. Let ice cream base come to room temperature. Then cover and refrigerate at least 2 hours, or overnight. Before churning, pour the mixture through a fine mesh strainer and discard the vanilla pod.

5. Turn the machine ON, pour mixture into the freezer bowl and let mix until thickened, resembling a soft serve consistency. Timing can vary between 10 and 25 minutes. Transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup):

Calories 329 (62% from fat) • carb. 27g • pro. 4g • fat 23g • sat. fat 14g

• chol. 198mg • sod. 74mg • calc. 110mg • fiber 0g

FRESH MINT WITH CHOCOLATE COOKIES ICE CREAM

Always a winning combination, fresh mint and chocolate take the forefront in this rich and creamy ice cream.

Makes about 3½ cups (seven ½-cup servings)

1¼ cups whole milk 1¼ cups heavy cream

∕

cup granulated sugar, divided

∕

teaspoon kosher salt

1 teaspoon pure vanilla extract 1½ cups fresh mint leaves, packed 4 large egg yolks ¾ cup crushed chocolate sandwich cookies (about 6 cookies)

1. In a medium saucepan set over medium-low heat, add the milk, cream, half of the granulated sugar, salt, vanilla extract and mint leaves. Whisk to com-

bine and bring the mixture just to a boil.

2. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick.

3. Once the milk /cream mixture has just come to a boil, slowly whisk about

of the hot mixture into the yolk/sugar mixture. Whisk in another

of the

mixture and return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes.

4. Bring the ice cream base to room temperature. Then cover and refrigerate at least 2 hours, or overnight. Before churning, pour the custard through a fine mesh strainer. Discard the mint leaves for a less intense mint flavor, strain and discard mint leaves before refrigeration.

5. Turn the machine ON, pour mixture into the freezer bowl and let mix until thickened, resembling a soft serce consistency. When the ice cream is almost fully churned, gradually add the crushed cookies. Allow to mix thoroughly. Timing can vary between 10 and 25 minutes. Transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup):

Calories 334 (57% from fat) • carb. 32g • pro. 5g • fat 22g • sat. fat 12g

• chol. 170mg • sod. 142mg • calc. 133mg • fiber 2g

PISTACHIO ICE CREAM

An old standby takes center stage in the Cuisinart® Flavor Duo™ Ice Cream, Frozen Yogurt, & Sorbet Maker.

Makes about 3 cups (six-cup servings)

1 cup whole milk 1 cup heavy cream ½ cup plus 2 tablespoons granulated sugar, divided Small pinch kosher salt 3 large egg yolks ¾ cup shelled, roasted, unsalted pistachios ½ teaspoon almond extract

1. In a medium saucepan set over medium-low heat, combine the milk, cream, ¼ cup of the sugar, and salt. Whisk to combine and bring the mixture just to a boil.

2. While the milk/cream mixture is heating, combine the yolks and ¼ cup of the sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick.

3. In the bowl of a food processor fitted with the chopping blade, combine the pistachios with the remaining 2 tablespoons sugar. Pulse to roughly chop the nuts and set aside.

4. Once the milk/cream mixture has just come to a boil, whisk about

hot mixture into the yolk/sugar mixture. Add another

of the mixture and

of the

return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes.

5. Pour the mixture through a fine mesh strainer into a medium bowl. Stir in the chopped pistachios and the almond extract. Let the base come to room temperature. Then cover and refrigerate at least 2 hours, or overnight.

6. Turn the machine ON, pour mixture into the freezer bowl and let mix until thickened, resembling a soft serve consistency. Timing can vary between 10 and 25 minutes. Transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional analysis per serving (based on ½ cup):

Calories 358 (61% from fat) • carb. 29g • pro. 7g • fat 25g • sat. fat 12g

• chol. 152mg • sod. 66mg • calc. 103mg • fiber g

COFFEE ICE CREAM

For a richer coffee flavor, use instant espresso.

Makes about 3½ cups (seven ½-cup servings)

¾ cup whole milk

∕

cup granulated sugar

2 tablespoons instant coffee or espresso Small pinch kosher salt

1½ cups heavy cream 1 teaspoon pure vanilla extract

1. In a medium bowl, use a hand mixer or a whisk to combine the milk, granulated sugar, espresso powder and salt until the sugar and espresso are dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cream and vanilla extract. Cover and refrigerate for at least 2 hours, or overnight. Stir again before churning.

Nutritional information per serving (based on ½ cup):

Calories 265 (65% from fat) • carb. 21g • pro. 1g • fat 18g • sat. fat 13g

• chol. 72 mg • sod. 33mg • calc. 32mg • fiber 0g

CHOCOLATE-COCONUT ICE CREAM

A delicious and creamy non-dairy frozen treat. Be sure to mix the batter very well before freezing to avoid any clumps in the final product. If you can only find large cans of coconut milk, make sure to stir the contents of the can before using what you need (round up to 22 ounces).

Makes about 3½ cups (seven ½-cup servings)

½ cup cocoa powder, sifted ½ cup granulated sugar ¼ cup packed light brown sugar Pinch kosher salt 4 small cans (5.46 ounces each) coconut milk (do not use “lite”) 1 teaspoon pure vanilla extract

1. Using a blender or in a bowl with an immersion blender on low speed, mix all ingredients together until very smooth with no clumps.

2. Cover and refrigerate 2 hours, or overnight. Whisk mixture again before churning.

3. T urn the machine ON, pour mixture into the freezer bowl and let mix until

thickened, resembling a soft serve consistency. Timing can vary between 10 and 25 minutes. Transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup):

Calories 256 (57% from fat) • carb. 26g • pro. 2g • fat 17g • sat. fat 16g

• chol. 0mg • sod. 44mg • calc. 5mg • fiber 1g

BASIC VANILLA GELATO

Drizzle in melted chocolate for a decadent stracciatela gelato.

Makes about 3½ cups (seven ½-cup servings)

1 cup heavy cream 3 cups whole milk, divided 1 cup granulated sugar 2 tablespoons cornstarch Pinch kosher salt ½ teaspoon pure vanilla extract 1 tablespoon liquid pectin

1. In a medium saucepan, combine cream and 2 cups of the milk. Set over medium/medium-low heat and bring to a simmer.

2. While cream/milk mixture is heating, put the remaining milk, sugar, cornstarch, salt and vanilla extract into a small-medium mixing bowl. Whisk to combine.

3. Once cream/milk mixture comes to a simmer, add the milk/sugar mixture and stir until fully combined. While still set over medium/medium-low heat, continuously stir until mixture comes to a strong simmer and thickens slightly, so it just coats the back of a spoon (this will take no more than 20 minutes, depending on the stove being used).

4. Remove pan from heat, stir in pectin, strain and cool to room temperature. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture again before churning.

5. Turn the machine ON, pour mixture into the freezer bowl and let mix until thickened, resembling a soft serve consistency. Timing can vary between 10 and 25 minutes. Transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before

serving.

Nutritional information per serving (based on ½ cup):

Calories 302 (46% from fat) • carb. 37g • pro. 4g • fat 16g • sat. fat 10g

• chol. 62mg • sod. 88mg • calc. 151mg • fiber 0g

CHOCOL ATE- H AZELNUT GELATO

A standard in many gelateria, bring the flavors of Italy to your kitchen with this recipe.

Makes about 3½ cups (seven ½-cup servings)

∕

cup heavy cream

∕

cups whole milk, divided

∕

cup granulated sugar

1½ tablespoons cornstarch Small pinch kosher salt ¾ cup chocolate-hazelnut spread

∕

cup chopped hazelnuts

1. In a medium saucepan, combine the cream and 1 over medium/medium-low heat and bring to a simmer.

2. While cream/milk mixture is heating, put the remaining cornstarch and salt into a small-medium mixing bowl. Whisk to combine.

3. Once cream/milk mixture comes to a simmer, add the milk/sugar mixture and stir until fully combined. Slowly whisk in the chocolate-hazelnut spread. While still set over medium/medium-low heat, continuously stir until mixture comes to a strong simmer and thickens slightly so it just coats the back of a spoon (this will take about 10 to 15 minutes, depending on the stove being used).

4. Remove pan from heat, strain and cool to room temperature. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before churning.

5. Turn the machine ON, pour mixture into the freezer bowl and let mix until

thickened, resembling a soft serve consistency. When the gelato is almost fully churned, gradually add the hazelnuts. Allow to mix thoroughly. Timing can vary between 10 and 25 minutes. Transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes

cups of the milk. Set

cup of milk, sugar,

+ 23 hidden pages

Cuisinart Flavour Duo ICE-40 Series Instruction And Recipe Booklet

Specifications and Main Features

Frequently Asked Questions

User Manual