Cuisinart ICE-21 Recipe Book

Recipe Booklet

Instruction Booklet on reverse side

Automatic Frozen Yogurt-Ice Cream & Sorbet Maker

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 Yogurt–Ice Cream & Sorbet Maker 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 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 two cups of cream, use a total of two 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 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 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.

Automatic Frozen

• When making more than one recipe at a time, be sure the

• Make sure mixing paddle and lid are in place before turning

freezer bowl is completely frozen before each use. Additional freezer bowls may be purchased on the Cuisinart web site (www.cuisinart.com).

on machine.

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 5 cups (ten ½-cup servings)

1 cup whole milk ¾ cup granulated sugar pinch salt 2 cups heavy cream 1 tablespoon 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 1 to 2 hours, or overnight.

2. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix 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 (based on ½ cup):

Calories 222 (73% from fat) • carb. 13g • pro. 2g • fat 18g • sat. fat 11g

• chol. 69mg • sod. 45mg • calc. 61mg • fiber 0g

Simple Chocolate Ice Cream

For a real treat, serve this with our

Chocolate Sauce on page 12.

Makes about 5 cups (ten ½-cup servings)

¾ cup cocoa powder, sifted ½ cup granulated sugar ¹∕³ cup packed dark brown sugar pinch salt 1 cup whole milk 2 cups heavy cream ½ tablespoon pure vanilla extract

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

2. Turn the Cuisinart® ice cream maker on; pour the mixture into the frozen freezer bowl and let mix 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 (based on ½ cup):

Calories 268 (62% from fat) • carb. 23g • pro. 3g • fat 19g • sat. fat 11g

• chol. 69mg • sod. 44mg • calc. 61mg • fiber 1g

Butter Pecan Ice Cream

The butter used to toast the pecans can be saved and used

Makes about 5 cups (ten ½-cup servings)

4 tablespoons unsalted butter 1 cup pecans 1 teaspoon salt 1 cup whole milk ¾ cup granulated sugar pinch salt 2 cups heavy cream 1 tablespoon pure vanilla extract

1. Melt the butter in a medium skillet. Add the pecans and 1 teaspoon of salt. Cook over medium-low heat until pecans are toasted and golden, stirring frequently, about 6 to 8 minutes. Remove from the heat, strain and reserve the pecans, allowing them to chill. The butter can be used for another use – delicious over pancakes or waffles.

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

3. Turn the Cuisinart® ice cream maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. Five minutes before mixing is completed, add the reserved pecans 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 330 (79% from fat) • carb. 14g • pro. 3g • fat 30g • sat. fat 15g

• chol. 81mg • sod. 58mg • calc. 68mg • fiber 1g

over pancakes or waffles.

S’mores Ice Cream

All of the flavors of a s’more in one bite of ice cream.

Makes about 6 cups (twelve ½-cup servings)

½ cup cocoa powder, sifted ¹∕³ cup granulated sugar ¼ cup packed dark brown sugar pinch salt ²∕³ cup whole milk 1½ cups heavy cream 1 teaspoon pure vanilla extract ¾ cup marshmallow cream (e.g. Fluff®) 2 full graham cracker sheets, crushed 2 ounces milk chocolate (¹∕³ cup chips), melted and

reserved at room temperature

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 and sugars are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.

2. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. Five minutes before mixing is completed, gradually add the marshmallow cream, one spoonful at a time. Once mixed, add the crushed graham crackers and melted chocolate, one at a time, 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.

Tip:

If marshmallow cream is too stiff, warm slightly in

microwave before adding to freezer bowl.

Nutritional information per serving (based on ½ cup):

Calories 292 (52% from fat) • ca rb. 33g • pro. 2g • fat 17g • sat. fat 10g

• chol. 57mg • sod. 48mg • calc. 43mg • fiber 1g

Fresh Strawberry Ice Cream

Best made when strawberries are at their peak of freshness,

Makes about 5 cups (ten ½-cup servings)

1½ cups fresh strawberries, hulled* ¾ cup whole milk ²∕³ cup granulated sugar pinch salt 1½ cups heavy cream 1½ teaspoons pure vanilla extract

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

this ice cream is light, sweet and fruity.

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. Stir in reserved strawberries with all juices. Cover and refrigerate 1 to 2 hours, or overnight.

Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix 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.

* Frozen strawberries may be substituted if fresh

strawberries are not available.

Nutritional information per serving (based on ½ cup):

Calories 192 (62% from fat) • carb. 16g • pro. 1g • fat 13g • sat. fat 9g

• chol. 51mg • sod. 23mg • calc. 26mg • fiber 0g

Peanut Butter Cup Ice Cream

One of the easiest ice creams to make, the rich peanut butter flavors in this ice cream will have

Makes about 6 cups (twelve ½-cup servings)

1 cup good quality peanut butter (not natural) ²∕³ cup granulated sugar 1 cup whole milk 2 cups heavy cream 1 teaspoon pure vanilla extract 1 cup chopped chocolate peanut butter cup candies

1. 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.

2. Turn on the Cuisinart® ice cream maker; pour the mixture into freezer bowl and let mix until thickened, about 15 to 20 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 365 (68% from fat) • carb. 23g • pro. 8g • fat 29g • sat. fat 12g

your friends and family in awe.

(about 15 miniature peanut butter cups)

• chol. 58mg • sod. 153mg • calc. 58mg • fiber 2g

Peppermint Ice Cream

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

lot of bright green fresh mint for a real natural flavor.

Makes about 6 cups (twelve ½-cup servings)

1 cup whole milk 2½ cups packed fresh mint leaves ¾ cup granulated sugar pinch salt 2 cups heavy cream 1 tablespoon pure vanilla extract 1½ cup chopped peppermint patties (about 10 to 12

bite-size patties)

1. 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, strain and discard the mint leaves after steeping, but for a more intense ice cream, blend the milk/mint mixture using an immersion blender.

2. 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.

3. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 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 356 (45% from fat) • carb. 48g • pro. 3g • fat 18g • sat. fat 11g

• chol. 58mg • sod. 50mg • calc. 68mg • fiber 1g

Cheesecake Ice Cream

This ice cream is excellent all alone in a cup, or go to page 13

and make our Raspberry Sauce to top it off.

Makes about 5 cups (ten ½-cup servings)

12 ounces cream cheese, room temperature,

cut into 2-inch pieces 1 cup granulated sugar ½ teaspoon salt ¼ cup mascarpone, room temperature 1 cup whole milk, room temperature 2 teaspoons pure vanilla extract ¼ cup sour cream, room temperature

1. Put the cream cheese into the bowl of a stand mixer.

Fitted with the mixing paddle. Mix the cream on medium speed 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 and vanilla; mix until smooth. Use the fold function to mix in the sour cream. Cover and refrigerate 1 to 2 hours, or overnight.

Nutritional information per serving (based on ½ cup):

Calories 240 (56% from fat) • carb. 23g • pro. 4g • fat 15g • sat. fat 10g

• chol. 49mg • sod. 234mg • calc. 65mg • fiber 0g

Banana Walnut Chip

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 6 cups (twelve ½-cup servings)

½ cup whole milk 2 cups heavy cream 1 whole vanilla bean, halved and seeds scraped ½ teaspoon pure vanilla extract ¼ teaspoon salt ¹∕³ cup packed dark brown sugar 1 tablespoon water 2 tablespoons unsalted butter 2 large bananas, cut into 1-inch pieces 1½ ta blesp oons dar k r um ¼ teaspoon fresh lemon juice 2 ounces bittersweet chocolate (¹∕³ cup chips), roughly chopped ½ cup toasted walnuts, roughly chopped

1. 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.

2. 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 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. Using a slotted spoon, strain the banana/sugar mixture, reserving the sugar syrup and bananas in separate bowls.

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

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Cuisinart ICE-21 Recipe Book

Specifications and Main Features

Frequently Asked Questions

User Manual