Cuisinart Frozen Yogurt-Ice Cream & Sorbet Maker Recipe Booklet

Recipe Booklet

Frozen Yogurt-Ice Cream
& Sorbet Maker

Instruction

Booklet

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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 2 quarts.

Recipe Tips

• 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 three days.

• You may substitute lower-fat creams (e.g., half-and-half ) and milk
(reduced fat or low-fat) 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).

• 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.

• 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 before turning on machine.

Mix-Ins for Ice Cream

Turn any of the “plain” flavors of ice cream into something fun by adding
up to 1 cup of any of the following (or a mixture of 2 or more totaling 1
cup): chopped cookies, favorite candy bars, brownies, leftover cake,
marshmallows, chocolate morsels, peanut butter morsels, butterscotch
morsels, toasted nuts, etc. Ingredients should be added about 5 minutes
before the recipe is complete. Once the dessert has begun to thicken,
add the ingredients through the ingredient spout. Nuts and other
ingredients should be no larger than a chocolate chip.

ICE CREAM SERVING SUGGESTIONS

Ice Cream Terrine

You can make an ice cream terrine or loaf as a special way to serve your
homemade ice cream, gelato, frozen yogurt, or sorbet. Simply line an
8-cup (9 x 5 x 3-inch) loaf pan with a large sheet of plastic wrap. Spoon
frozen mixture into prepared pan, cover completely and freeze for at least
2 hours. If desired, frozen mixture can be layered with thin cookies or
layers of cake, about ¼- to ½-inch thick. Remove from freezer and place
in refrigerator for 20 to 30 minutes before serving to facilitate slicing. Slice
with a sharp knife that has been dipped in hot water, then dried.

Ice Cream Pies

You can easily make an ice cream pie using any flavor of ice cream,
frozen yogurt, or even sorbet. Begin with a cooled crust – traditional
pastry or crumb (it can be placed in the freezer while you are mixing your
filling). You can fill the crust directly or add a layer of syrup, chocolate
(you can sprinkle the hot crust with chopped chocolate or chocolate
chips – they will then melt and form a layer of chocolate candy) or nuts.
Spoon your frozen mixture directly from the ice cream maker into the
chilled crust. Freeze for 1 hour until the top is firm, then cover and freeze
until needed. Remove from the freezer and place in the refrigerator
30 minutes before ser ving so that it will become soft enough to slice
but will still hold its shape. Ser ve plain, or with additional toppings
such as fresh fruit, fruit syrup, chocolate or caramel sauce, nuts, cherries,
etc. Top with freshly whipped cream.

Ice Cream Sodas

Ice cream sodas are made with a flavoring syrup, soda, and a scoop of
your favorite ice cream, frozen yogurt or sorbet. Place 2 tablespoons
syrup in the bottom of a large glass. Add chilled soda or seltzer to within
2 inches of the rim of the glass.

Top with 1 large scoop of very firm ice cream, frozen yogurt or sorbet –
trying to get the scoop to straddle the rim of the glass but also be partly
submerged in the soda. If the ice cream is too deep into the soda it will
cause it to over flow, and if it doesn’t touch, it is not an ice cream soda.
The ice cream soda can be topped off with a squirt of whipped cream.
The possibilities are endless. You can do a traditional soda such as a
Black-and-White (chocolate syrup, seltzer, vanilla ice cream) or use ginger
ale with a scoop of fruit-flavored sorbet – or a more exotic combination.

Medleys or Parfaits

Choose flavors and colors that complement each other, and layer in
parfaits or arrange on plates using small scoops. For instance, a bowl of
small scoops of Low-Fat Strawberry Frozen Yogurt, Mango Frozen Yogurt
and Blueberry Gelato will make a dramatic presentation. Or try a medley
of jewel-toned sorbets, such as Raspberr y Mint, Lemon Basil and
Coconut Cardamom.

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SIMPLE ICE CREAMS

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 7 cups

1½ cups whole milk
1 cup plus 2 tablespoons granulated sugar
pinch table salt
3 cups heavy cream
1½ tablespoons pure vanilla extract

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. Cover and refrigerate 1 to 2
hours, or overnight.

Turn the Cuisinart® Ice Cream Maker on; pour the mixture into
the frozen freezer bowl and let mix until thickened, about 30 to
35 minutes. The ice cream will have a soft, creamy texture. If
a firmer consistency is desired, 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 260 (67% from fat) • carb. 19g • pro. 2g • fat 20g • sat. fat 12g

• chol. 75mg • sod. 45mg • calc. 66mg • fiber 0g

Simple Chocolate Ice Cream

For a real treat, serve this with our Chocolate Sauce on page 22.

Makes about 8 cups

1 cup cocoa powder
²∕³ cup granulated sugar
½ cup packed dark brown sugar
pinch table salt
1¾ cups whole milk
3¾ cups heavy cream
1 tablespoon pure vanilla extract

Place the cocoa, sugars and salt in a medium bowl; whisk to
combine. Add the milk and, using a hand mixer on low speed
or a whisk, beat to combine until the cocoa, sugars and salt
are dissolved. Stir in the heavy cream and vanilla. Cover and
refrigerate 1 to 2 hours, or overnight.

Turn the Cuisinart® Ice Cream Maker on; pour the mixture into
the frozen freezer bowl and let mix until thickened, about 30 to
35 minutes. The ice cream will have a soft, creamy texture. If
a firmer consistency is desired, 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 290 (67% from fat) • carb. 20g • pro. 3g • fat 22g • sat. fat 13g

• chol. 80mg • sod. 45mg • calc. 69mg • fiber 1g

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Peanut Butter Cup Ice Cream

Peppermint Patty Ice Cream

One of the easiest ice creams to make, the rich peanut butter flavors in

this ice cream will have your friends and family in awe.

Makes about 8 cups

1¹∕³ cups good quality peanut butter (not natural)
¾ cup granulated sugar
1²∕³ cups whole milk
2¼ cups heavy cream
1½ teaspoons pure vanilla extract
1¼ cups chopped chocolate peanut butter cup candies
(about 22 miniature peanut butter cups)

In a medium mixing bowl, use a hand mixer on low speed to
combine the peanut butter and sugar 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. Cover and
refrigerate 1 to 2 hours, or overnight.

Turn the Cuisinart® Ice Cream Maker on; pour the mixture into
the frozen freezer bowl and let mix until thickened, about 30 to
35 minutes. Five minutes before mixing is completed, add the
chopped candy through the top and let mix in completely.

The ice cream will have a soft, creamy texture. If a firmer
consistency is desired, 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 340 (67% from fat) • carb. 22g • pro. 8g • fat 27g • sat. fat 11g

• chol. 50mg • sod. 160mg • calc. 61mg • fiber 2g

Not your ordinary mint ice cream, our Peppermint Patty calls for a lot

of bright green fresh mint for a real natural flavor.

Makes about 7 cups

1½ cups whole milk
3 cups packed fresh mint leaves
1 cup plus 2 tablespoons granulated sugar
pinch table salt
3 cups heavy cream
1½ tablespoons pure vanilla extract
1½ cup chopped peppermint patties

In a medium saucepan set over medium-low heat, bring the milk
just to a boil. Remove from heat and add the mint leaves; let
steep for 20 to 30 minutes. If you desire a milder mint flavor, re­move and discard the mint leaves after steeping, but for a more
intense ice cream blend the milk/mint mixture using a Cuisinart®
Immersion Blender.

Add the sugar and salt to the steeped milk/mint mixture. Use a
hand mixer on low speed or whisk to combine, until the sugar
is dissolved. Stir in the heavy cream and vanilla. Cover and
refrigerate 1 to 2 hours, or overnight.

Turn the Cuisinart® Ice Cream Maker on; pour the mixture into
the frozen freezer bowl and let mix until thickened, about 30 to
35 minutes. Five minutes before mixing is completed, add the
chopped candy through the top and let mix in completely. The
ice cream will have a soft, creamy texture. If a firmer
consistency is desired, transfer the ice cream to an airtight

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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 490 (43% from fat) • carb. 69g • pro. 3g • fat 24g • sat. fat 15g

• chol. 75mg • sod. 60mg • calc. 81mg • fiber 2g

Cheesecake Ice Cream

This ice cream is excellent all alone in a cup, or go to page 21 and

make our Frozen Raspberry Swirl Cheesecake for a real showstopper.

Makes about 7 cups

16 ounces cream cheese, room temperature,

cut into 2-inch pieces
1¹∕³ cups granulated sugar
¾ teaspoon table salt
¼ cup mascarpone, room temperature
1¼ cups whole milk, room temperature
1¼ cups heavy cream
2½ teaspoons pure vanilla extract
½ cup sour cream, room temperature

Put the cream cheese in the bowl of a Cuisinart® Stand Mixer.
Fitted with the mixing paddle, mix the cream cheese, on
medium speed (about 4 or 5) until very smooth. With the mixer
running, gradually add the sugar and salt; mix until homog­enous. Add the mascarpone and mix until well combined.
Slowly add the milk, cream and vanilla; mix until smooth. Use
the fold function to mix in the sour cream. Cover and refrigerate
1 to 2 hours, or overnight.

Turn the Cuisinart® Ice Cream Maker on; pour the mixture into
the frozen freezer bowl and let mix until thickened, about 30 to
35 minutes. The ice cream will have a soft, creamy texture. If

a firmer consistency is desired, 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 320 (67% from fat) • carb. 22g • pro. 4g • fat 24g • sat. fat 15g

• chol. 85mg • sod. 260mg • calc. 79mg • fiber 0g

Banana Walnut Chip Ice Cream

Do not be intimidated by the multiple steps in this ice cream. The end

result of frozen banana, toasted walnuts and flecks of chocolate makes

it worth every minute.

Makes about 7 cups

¾ cup whole milk
2½ cups heavy cream
1 whole vanilla bean, halved and seeds scraped
½ teaspoon pure vanilla extract
½ teaspoon table salt
½ cup packed dark brown sugar
1 tablespoon water
3 tablespoons unsalted butter
3 large bananas, cut into 1-inch pieces
2 tablespoons rum
½ teaspoon fresh lemon juice
¾ cup toasted walnuts, roughly chopped
6 ounces bittersweet chocolate, roughly chopped

In a medium saucepan set over medium-low heat, bring the
milk, cream, vanilla bean (including the pod), vanilla extract
and the salt just to a boil. Remove from heat; let mixture steep
for 30 minutes.

While the milk/cream mixture is steeping, heat the sugar with
water in a large skillet until it begins to sizzle. Stir in the butter

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and heat until melted. Add the bananas; cook for about
2 minutes, or until fragrant and softened. Carefully stir in the
rum and cook for an additional 2 minutes, or until slightly thick­ened. Remove from heat. Strain the banana/sugar mixture, re­serving the sugar syrup and bananas in separate bowls. Cover
and refrigerate the sugar syrup 1 to 2 hours, or overnight.

Remove the vanilla pod from the steeped milk/cream mixture;
discard pod. Stir the lemon juice into the bananas and then mix
into the steeped milk/cream. Cover and refrigerate mixture
1 to 2 hours, or overnight.

Turn the Cuisinart® Ice Cream Maker on; pour the banana
mixture into the frozen freezer bowl and let mix until thickened,
about 30 to 35 minutes.

While ice cream is churning, melt the bittersweet chocolate in a
bowl set over a pot of simmering water; reserve.

When the ice cream is almost fully churned, gradually add
the sugar syrup; let mix until fully combined. Once the sugar
syrup has been mixed, add the walnuts through the top of the
ice cream maker; let mix until combined. Right before the ice
cream is done, drizzle the melted chocolate into the churning
ice cream. The ice cream will have a soft, creamy texture. If a
firmer consistency is desired, 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 260 (62% from fat) • carb. 22g • pro. 3g • fat 19g • sat. fat 9g

• chol. 35mg • sod. 90mg • calc. 38mg • fiber 2g

Rich Vanilla Bean Ice Cream

For the true vanilla lover; be sure to use a fresh vanilla bean

to capture the intense flavor.

Makes about 7 cups

2¹∕³ cups whole milk
2 ½ cups heavy cream
1¼ cups granulated sugar
pinch table salt
1 whole vanilla bean, halved and seeds scraped
7 large egg yolks

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.

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.

Once the milk/cream mixture has come to a slight boil, whisk
about ¹∕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.

Pour the mixture through a fine mesh strainer (discard the vanilla
pod) and bring to room temperature. Cover and refrigerate
1 to 2 hours, or overnight.

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Turn the Cuisinart® Ice Cream Maker on; pour the mixture into
the frozen freezer bowl and let mix until thickened, about
30 to 35 minutes. The ice cream will have a soft, creamy
texture. If a firmer consistency is desired, 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 260 (62% from fat) • carb. 21g • pro. 3g • fat 18g • sat. fat 11g

• chol. 165mg • sod. 50mg • calc. 87mg • fiber 0g

Fresh Mint Ice Cream

with Chocolate Cookies

Always a winning combination, fresh mint and chocolate take the

forefront in this rich and creamy ice cream.

Makes about 7 cups

2¹∕³ cups whole milk
2¹∕³ cups heavy cream
1¼ cups granulated sugar
¼ teaspoon table salt
2 teaspoons pure vanilla extract
3 cups packed fresh mint leaves
7 large egg yolks
2 cups crushed chocolate sandwich cookies

(about 15 cookies)

In a medium saucepan set over medium-low heat, add the milk,
cream, half of the granulated sugar, salt, and vanilla. Whisk to
combine and bring the mixture just to a boil. Remove from heat
and add the mint leaves; let steep for 20 to 30 minutes. If you
desire a milder mint flavor, remove and discard the mint leaves

after steeping, but for a more intense ice cream blend the milk/
mint mixture using a Cuisinart® Immersion Blender.

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.

Once the milk/cream mixture has come to a slight boil, whisk
about ¹∕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 the 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.

Pour the mixture through a fine mesh strainer. Bring the ice
cream base to room temperature. Cover and refrigerate
1 to 2 hours, or overnight.

Turn the Cuisinart® Ice Cream Maker on; pour the mixture into
the frozen freezer bowl and let mix until thickened, about
30 to 35 minutes. When the ice cream is almost fully churned,
gradually add the crushed cookies through the top of the
ice cream maker; let mix until fully combined.

The ice cream will have a soft, creamy texture. If a firmer
consistency is desired, 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 330 (56% from fat) • carb. 32g • pro. 5g • fat 21g • sat. fat 12g

• chol. 165mg • sod. 115mg • calc. 126mg • fiber 2g

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