Cuisinart IC-50 Recipe Book
7
RECIPE TIPS
The recipes that follow offer you a variety of options for
delicious frozen desserts. You may create or use recipes of
your own, as long as they yield no more than 1½ quarts.
• Frozen desserts from the Cuisinart
®
Fruit Scoop™ Frozen
Dessert Maker Attachment 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 desser t 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),
milk (reduced fat or lowfat) as well as non-dairy milks
(soy, rice) 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 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 following Cuisinart recipes will yield up to 1½ quarts
of dessert. When pouring ingredients in through the
ingredient spout, DO NOT fill the freezer bowl higher than
¼ inch 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.
Additional freezer bowls may be purchased on the
Cuisinart website (www.cuisinart.com).
• Make sure paddle and splash guard are in place before
turning on machine.
• For fresh fruit frozen dessert tips, see page 5.
Fruit Extras Preparation Yield
Apple Spices such as cinnamon, nutmeg,
cloves, allspice. Simple syrup. Maple
syrup.
Peeled, cored and cut into 2-inch pieces. Apples
must be cooked with other avorings rst. Cool
completely and then prepare frozen dessert
6 medium apples =
3 cups
Apricot Extracts (vanilla, almond); toasted nuts;
simple syrup; honey
Pitted and cut into 1-inch pieces 2 pounds apricots
= 3½ cups
Banana Other fruits (berries, mango, etc.); melted
chocolate, cinnamon; coconut; honey
Cut into 1-inch pieces 6 medium-large
bananas = 4 cups
Berries
(blackberry,
blueberry,
raspberry)
Banana; mango; granulated sugar; citrus
zest (such as orange or lime)
Berries can be churned either fresh or cooked
(and cooled)
6 cups mixed
berries = 4 cups
Cranberry Warm spices such as cinnamon, star
anise, cloves, nutmeg; sugar (cranberries
are very tart!)
Must cook cranberries with sugar. Cool
completely and then prepare frozen dessert
5 cups = 3½ cups
Kiwi Fresh Mint; Citrus juice and zest (lime or
orange); simple syrup
Peel and cut into 1-inch pieces 8 medium kiwi =
3½ cups
Mango Ginger; vanilla extract; coconut; berries;
cherries; bananas; melted chocolate;
fresh mint
Peeled, pitted and cut into 2-inch pieces 2 large mangoes =
3½ cups
Peach Spices such as cinnamon and nutmeg;
oats; nuts; brown or granulated sugar;
honey; extracts (vanilla or almond)
Peeled, pitted and cut into 1-inch pieces. Cook
with sweeteners and spices. Cool completely and
then prepare frozen dessert
6 medium peaches
= 3½ cups
Pear Honey; extracts (vanilla or almond); nuts Peeled, cored and cut into 2-inch pieces. Hard
pears should be cooked with any avorings and
then cooled completely before preparing frozen
dessert. Soft pears can be frozen without cooking
6 medium pears =
3½ cups
Strawberry Mango; banana; other berries; fresh basil;
simple syrup
Hulled and halved 6 cups = 3 cups
8
RECIPES
FRESH FRUIT
Kiwi-Lime Pucker .............................................. 8
Riesling Pear Sorbet .......................................... 8
Simple Fruit "Sorbet" ........................................ 8
Simple Syrup ..................................................... 9
ICE CREAMS
Simple Vanilla Ice Cream ................................... 9
Double Chocolate Ice Cream ............................ 9
Salted Caramel Ice Cream ................................ 9
Coconut Ice Cream with Chocolate Chunks ... 10
Hot Fudge Sauce ............................................ 11
Kiwi-Lime Pucker
Sweet and sour, this kiwi sorbet is a refreshing,
low-calorie dessert.
Makes about 2½ cups
¼ cup Simple Syrup (see recipe on next page)
1 teaspoon fresh lime juice
1 teaspoon grated lime zest
8 medium, ripe kiwis, peeled and cut into 1-Inch
pieces (about 2 cups)
1. Mix the simple syrup, lime juice and zest together in
a small measuring cup or bowl. Set aside
2. Fit the Freezer Bowl to the base of the Cuisinart
®
Stand Mixer. Be sure that it is securely locked into
place. Insert the assembled fresh fruit paddle, cover
and lower head. Set to Speed 2. While the mixer is
running, put the kiwis into the frozen freezer bowl
and then follow with the combined syrup mixture.
3. Allow to churn until desired consistency, about 15 to
20 minutes.
Nutritional information per serving (½ cup): Calories 100
(6% from fat) • carb. 25g • pro. 2g • fat 1g • sat. fat 0g
chol. 0mg • sod. 4mg • calc. 28mg • fiber 3g
Riesling Pear Sorbet
Pears and Riesling, a quintessential flavor combination for
autumn, are delicious together in this guilt-free, creamy
sorbet.
Makes about 6 cups
6 medium pears, peeled, cored and cut into
2-inch pieces
1 cup sweet Riesling wine
2 tablespoons honey
1 teaspoon pure vanilla extract
1. Put all ingredients into a medium saucepan set over
medium heat. Bring mixture to a boil and then
reduce heat to maintain a simmer. Allow to simmer
until pears are very soft and Riesling has slightly
thickened, about 20 to 25 minutes, depending on
the firmness of the pears. Cool completely.
2. Once the pear mixture is fully cooled, fit the Freezer
Bowl to the base of the Cuisinart
®
Stand Mixer. Be
sure that it is securely locked into place. Insert the
assembled fresh fruit paddle, cover and lower head.
Set to Speed 2. While the mixer is running, pour the
mixture into the frozen freezer bowl.
3. Allow to churn until desired consistency, about 15 to
20 minutes.
Nutritional information per serving (½ cup): Calories 63
(1% from fat) • carb. 13g • pro. 0g • fat 0g • sat. fat 0g
chol. 0mg • sod. 3mg • calc. 3mg • fiber 1g
Simple Fruit “Sorbet”
Keep the bananas, but use any other favorite fruit to
come up with your own blend. Bananas are a good base
and lend a creaminess to almost any combination.
Makes about 4 cups
2 cups ripe bananas (about 2 large bananas),
cut into 1-inch pieces
2 cups mango (about 1 medium mango), cut
into 1-inch pieces
1 cup strawberries, hulled and halved
1. Fit the Freezer Bowl to the base of the Cuisinart®
Stand Mixer. Be sure that it is securely locked into
place. Insert the assembled fresh fruit paddle, cover
and lower head. Set to Speed 2. While the unit is
running, put all of the fruit into the frozen freezer
bowl.
2. Allow to churn until desired consistency, about 15 to
20 minutes.
Nutritional information per serving (½ cup): Calories 49
(5% from fat) • carb. 12g • pro. 1g • fat 0g • sat. fat 0g •
chol. 0mg • sod. 1mg • calc. 8mg • fiber 1g
9
Simple Syrup
Simple syrup is a great ingredient to have on hand. It can
be stored in an airtight container in the refrigerator for up
to one week. Use in cocktails, homemade lemonade, or
stir into seltzer water.
Makes 1½ cups
1 cup water
1 cup granulated sugar
1. Put water and sugar into a small saucepan and
place over medium-high heat. Once mixture comes
to a boil, stir to make sure all sugar is dissolved and
then remove from heat.
2. Cool completely before using.
Nutritional information per serving (¼ cup): Calories 80
(0% from fat) • carb. 24g • pro. 0g • fat 0g • sat. fat 0g
chol. 0mg • sod. 1mg • calc. 0mg • fiber 0g
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 6 cups
1 cup whole milk
¾ cup granulated sugar
Pinch kosher salt
2 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. Cover and refrigerate at least 2 hours,
preferably overnight. Whisk mixture together again
before continuing.
2. Fit the Freezer Bowl to the base of the Cuisinart
®
Stand Mixer. Be sure that it is securely locked into
place. Insert the assembled ice cream paddle, cover
and lower head. Set to Speed 3. While the unit is
running, pour the mixture into the frozen freezer
bowl.
3. Allow to churn until thickened, about 15 to 20
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 (½ cup): Calories 200
(67% from fat) • carb. 18g • pro. 1g • fat 15g • sat. fat 10g
• chol. 57mg • sod. 37mg • calc. 51mg • fiber 0g
Double Chocolate Ice Cream
For the chocolate lover.
Makes about 6 cups
¾ cup cocoa powder, sifted
½ cup granulated sugar
1
⁄3 cup packed light or dark brown sugar
Pinch kosher salt
1 cup whole milk
2 cups heavy cream
1½ teaspoons pure vanilla extract
½ cup Hot Fudge Sauce, warm (see recipe,
page 10)
1. In a medium bowl, whisk together the cocoa, sugars
and salt. 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 extract. Cover and
refrigerate at least 2 hours, preferably overnight.
Whisk mixture together again before continuing.
2. Fit the Freezer Bowl to the base of the Cuisinart
®
Stand Mixer. Be sure that it is securely locked into
place. Insert the assembled ice cream paddle, cover
and lower head. Set to Speed 3. While the unit is
running, pour the mixture into the frozen freezer
bowl.
3. Allow to churn until thick, about 15 to 20 minutes.
Just before finishing, add the Hot Fudge Sauce and
allow it to mix into the churning ice cream for about
1 minute. 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 (½ cup): Calories 267
(25% from fat) • carb. 23g • pro. 2g • fat 17g • sat. fat 11g
• chol. 62mg • sod. 36mg • calc. 27mg • fiber 1g
Salted Caramel Ice Cream
This decadent combination will satisfy your sweet and
salty cravings.
Makes about 6 cups
Ice Cream Base:
1¼ cups whole milk
10
1¼ cups heavy cream
1
⁄3 cup granulated sugar, divided
Pinch kosher salt
1½ teaspoons pure vanilla extract
4 large egg yolks
Caramel Sauce:
½ cup granulated sugar
¼ teaspoon kosher salt
2 to 3 tablespoons water (enough to cover sugar to
make it seem like wet sand)
¼ cup heavy cream
2 tablespoons unsalted butter
Flaked sea salt, for garnish
1. In a medium saucepan set over medium-low heat,
whisk together the milk, cream, half of the sugar,
salt and vanilla extract. 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
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 take about
10 to 15 minutes, depending on the pot being used
and the stove.
4. Pour the mixture through a fine mesh strainer and
bring to room temperature. Cover and refrigerate 1
to 2 hours, preferably overnight.
5. Once the ice cream base has sufficiently cooled,
prepare the caramel sauce. Put the sugar, salt and
water in a heavy bottomed, small saucepan set over
medium heat. Keep an eye on the caramel and allow
it to cook until amber in color (the color of light
maple syrup). Remove from heat and stir in the
heavy cream and butter (it will froth a bit, so add it
slowly). Whisk together and then set aside until
ready to use. Allow to cool to room temperature.
6. Reserve 2 tablespoons of the caramel sauce and
add the rest to the ice cream base; whisk well to
combine.
7. Fit the Freezer Bowl to the base of the Cuisinart
®
Stand Mixer. Be sure that it is securely locked into
place. Insert the assembled ice cream paddle, cover
and lower head. Set to Speed 3. While the unit is
running, pour the mixture into the frozen freezer
bowl.
8. Mix until thickened, about 15 to 20 minutes. Add the
reserved 2 tablespoons of the caramel sauce and
allow it to churn until just swirled in, no more than
30 seconds. 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. Garnish with a
pinch of the flaked sea salt.
Nutritional information per serving (½ cup): Calories 206
(65% from fat) • carb. 15g • pro. 2g • fat 14g • sat. fat 9g
• chol. 110mg • sod. 29mg • calc. 39mg • fiber 0g
Coconut Ice Cream with Chocolate
Chunks (dairy free)
Rich and creamy with the perfect amount of chocolate
in ever y bite.
Makes about 6 cups
2 cans (13.5 ounces each) coconut milk (do not
use “lite”)
¾ cup granulated sugar
Pinch kosher salt
1 teaspoon pure vanilla extract
4 ounces semisweet chocolate (about ¾ cup),
melted and kept warm (can use dairy-free
or carob chips)
1. Using a blender or in a bowl with an immersion
blender on low speed, mix the coconut milk, sugar,
salt and vanilla extract until very smooth with no
clumps. Chill for at least 2 hours, preferably
overnight. Whisk mixture before continuing.
2. Fit the Freezer Bowl to the base of the Cuisinart
®
Stand Mixer. Be sure that it is securely locked into
place. Insert the ice cream paddle, cover and lower
head. Set to Speed 3. While the unit is running, pour
the mixture into the frozen freezer bowl.
3. Allow to churn until thick, about 15 to 20 minutes.
Slowly drizzle in the melted chocolate; allow it to
churn to fully mix for an additional 1 or 2 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 206 (60% from fat) • carb. 21g • pro. 1g • fat 15g
• sat. fat 13g • chol. 0mg • sod. 29mg
calc. 3mg • fiber 1g
Loading...