Cuisinart ICE-21 Instruction Manual

Automatic 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-21

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.

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

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

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

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

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 Center for examination, repair, electrical or mechanical adjustment.

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

Do not use outdoors.

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 OB JECTS 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.

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.

SPECIAL CORD SET INSTRUCTIONS

A short power-supply cord is provided to reduce the risks resulting from becoming entangled in or tripping over a longer cord. Longer extension cords may be used if care is exercised in their use.

If a long, polarized extension cord is used, the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance, and the longer cord should be arranged so that it will not drape over the countertop or tabletop, where it can be pulled on by children or animals, or tripped over.

CAUTION

• 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............................ 2

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

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

Freezing Time and Bowl Pr

eparation................ 4

Making Frozen Desserts.......................... 4

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

Safety Feature .. . . . .. . . .. . .. . .. . . .. . .. . . .. . .. . . 4

Cleaning,Storage and Maintenance

................. 4

Warranty...................................... 5

FEATURES AND BENEFITS

1. Ingredient Spout Pour recipe ingredients through the spout. Also use to add ingredients like chips or nuts, without interrupting the fr

eezing cycle.

2. Easy-Lock Lid Transparent to let you watch the freezing process as it progr

esses. Lid is designed to easily lock to the base.

3. NEW Mixing Paddle

Mixes and aerates ingredients in fr

eezer bowl to create frozen desserts or drinks.

4. Freezer Bowl Contains cooling liquid between a double-insulated wall to cr

eate fast and

even fr

eezing. Double wall keeps the bowl cool and at an even temperature.

5. Base

Contains heavy-duty motor strong enough to handle ice cr

eam, frozen yogurt, sherbet, sorbet, and frozen drinks.

6. On/Off Switch

7. Rubber Feet

(not shown) Non-slip feet keep base stationary during use.

Cord Storage (not shown)

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

BPA-Free (not shown)

All materials that come in contact with food are BPA-free.

BEFORE USING FOR THE FIRST TIME

DO NOT immerse the motor base in water. Wipe it with a moist cloth. Wash the lid, freezer bowl and mixing arm 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 bowl must be completely frozen before you begin your recipe. Before freezing, wash and dry the bowl. The length of time needed to reach the frozen state depends on how cold your freezer is. It is recommended that you place the freezer bowl in the back of your freezer where it is coldest. Be sure to place the freezer bowl on a flat surface in its upright position for even freezing.

Generally, freezing time is between 16 and 24 hours. Shake the bowl to determine whether it is completely frozen. If you do not hear the liquid within the bowl moving, the cooling liquid is therefore frozen. For the most convenient frozen desserts and drinks, leave your freezer bowl in the freezer at all times. Use the bowl immediately after removing from the freezer. It will begin to quickly defrost once it has been removed from the freezer.

Reminder: Your freezer should be set to 0°F to ensure proper freezing of all foods.

MAKING FROZEN DESSERTS

1. Prepare recipe ingredients from pages that follow or from your own recipe. Flip booklet over for Cuisinart recipes. If you use your own recipe, be sure it yields 1½ quarts or less.

Remove the freezer bowl from the freezer. Place freezer

bowl on the center 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 paddle in freezer bowl. It just rests in the center of the bowl, with the circle side facing up.

4. Place lid on base and rotate clockwise until tabs on lid lock in place on base.

5. Press On/Off switch to ON position. Freezer bowl will begin to turn.

6. Immediately pour ingredients through ingredient spout.

NOTE: Ingredients must be added to the freezer

bowl after unit is t urned on.

7. Frozen desserts will be done in less than 20 minutes. The time will depend on the recipe and volume of the dessert you are making. When the mixture has thickened to your liking, it is done. If you desire a firmer consistency, transfer the dessert to an airtight container and store in the freezer for two or more hours.

NOTE: Do not store frozen desserts in the freezer

bowl. Desserts will stick to the sides of the freezer bowl and may damage the bowl. Store only in a freezer-safe airtight container.

ADDING INGREDIENTS

Ingredients such as chips and nuts should be added about 5 minutes before the recipe is complete. Once the dessert has begun to thicken, add the ingredients thr

ough the ingredient spout. Nuts and other ingredients should be no larger than a chocolate chip.

SAFETY FEATURE

The Cuisinart® Automatic Frozen Yogurt–Ice Cream & Sorbet Maker is equipped with a safety feature that automatically stops the unit if the motor overheats. This may occur if the dessert 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 and unplug the unit. Let the unit cool off. After a few minutes, you may turn the unit on again and continue making the dessert.

CLEANING, STORAGE AND MAINTENANCE

Cleaning

Clean the freezer bowl, mixing paddle and lid in warm soapy water. DO NOT PUT FREEZER BOWL IN THE DISHW

ASHER. DO NOT CLEAN WITH ABRASIVE CLEANSERS OR IMPLEMENTS. Wipe motor base clean with damp cloth. Dry all parts thoroughly.

Storage

DO NOT put freezer bowl in freezer if bowl is wet. DO NOT store lid, mixing paddle, or base in fr

eezer. You may store the freezer bowl in the freezer for convenient, immediate use. Do not store frozen desserts in the freezer bowl in the freezer for more than 30 minutes at a time. Transfer frozen desserts to a freezer-safe, airtight container for longer storage in the freezer.

Maintenance

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

LIMITED THREE-YEAR WARRANTY (U.S. and C

ANADA only)

This warranty is available to consumers only. You are a consumer if you own a Cuisinart

Automatic Frozen Yogurt– Ice Cream & Sorbet Maker that was purchased at retail for personal, family or household use. Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchasers or owners.

We warrant that your Cuisinart

Automatic Frozen Yogurt– Ice Cream & Sorbet Maker will be free of defects in materials and workmanship under normal home use for 3 years from the date of original purchase.

We recommend that you visit our website, www.cuisinart. com for a fast, efficient way to complete your product registration. However, product registration does not eliminate the need for the consumer to maintain the original proof of purchase in order to obtain the warranty benefits. In the event that you do not have proof of purchase date, the purchase date for purposes of this warranty will be the date of manufacture.

If your Cuisinart

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. To obtain warranty service, simply call our tollfree number, 1-800-726-0190, for additional information from our Customer Service Representatives or send the defective product to Customer Service at Cuisinart, 7475 North Glen Harbor Blvd., Glendale, AZ 85307.

To facilitate the speed and accuracy of your return, please enclose $10.00 for shipping and handling of the product.

Please pay by check or money order (California residents need only supply proof of purchase and should call 1-800726-0190 for shipping instructions).

NOTE: For added protection and secure handling of any Cuisinart product that is being returned, we recommend you use a traceable, insured delivery service. Cuisinart cannot be held responsible for in-transit damage or for packages that are not delivered to us. Lost and/or damaged products are not covered under warranty.

Please be sure to include your return address, daytime phone number, description of the product defect, product model number (located on bottom of product), original date of purchase, and any other information pertinent to the product’s return.

CALIFORNIA RESIDENTS ONLY

California law provides that for In-Warranty Service, California residents have the option of returning a

nonconforming product (A) to the store where it was purchased or (B) to another retail store that sells Cuisinart products of the same type.

The retail store shall then, at its discretion, either repair the product, refer the consumer to an independent repair facility, replace the product, or refund the purchase price less the amount directly attributable to the consumer’s prior usage of the product. If the above two options do not result in the appropriate relief to the consumer, the consumer may then take the product to an independent repair facility if service or repair can be economically accomplished. Cuisinart and not the consumer will be responsible for the reasonable cost of such service, repair, replacement, or refund for nonconforming products under warranty.

California residents may also, according to their preference, return nonconforming products directly to Cuisinart for repair, or if necessary, replacement, by calling our Consumer Service Center toll-free at 1-800-726-0190.

Cuisinart will be responsible for the cost of the repair, replacement, and shipping and handling for such products under warranty.

BEFORE RETURNING YOUR CUISINART PRODUCT

If you are experiencing problems with your Cuisinart product, we suggest that you call our Consumer Service Center at 1-800-726-0190 befor

e returning the product to be serviced. If servicing is needed, a Representative can confirm whether the product is under warranty and direct you to the nearest service location.

Your Cuisinart

Automatic Frozen Yogurt–Ice Cream & Sorbet Maker has been manufactured to the strictest specifications and has been designed for use only in 120 volt outlets and only with authorized accessories and replacement parts. This warranty expressly excludes any defects or damages caused by attempted use of this unit with a converter, as well as use with accessories, replacement parts or repair service other than those authorized by Cuisinart. This warranty does not cover any damage caused by accident, misuse, shipment or other than ordinary household use. This warranty excludes all incidental or consequential damages. Some states do not allow the exclusion or limitation of these damages, so these exclusions may not apply to you. You may also have other rights, which vary from state to state.

Important: If the nonconforming product is to be serviced by someone other than Cuisinart’s Authorized Service Center, please remind the servicer to call our Consumer Service Center at 1-800-726-0190 to ensure that the problem is properly diagnosed, the product is serviced with the correct parts, and the product is still under warranty.

Trademarks or service marks of third parties referred to herein are the trademarks or service marks of their respective owners.

150 Milford Road

East Windsor, NJ 08520

Printed in China

15CE017661

G IB-9582-ESP

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

Automatic Frozen 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 ingr

edients 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 r

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

•

Make sure mixing paddle and lid ar

e in place before

turning 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. Tu rn 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.

Nutritiona l information per ser ving (based on ½ cup):

Calories 222 (73% fr om 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. Tu rn 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 s erving (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 over pancakes or waffles.

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 s erving (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

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

⁄3

cup granulated sugar

¼ cup packed dark brown sugar

pinch salt

⁄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. Tu rn 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 s erving (based on ½ cup):

Calories 292 (52% from fat) • carb. 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, this ice cream is light, sweet and fruity.

Makes about 5 cups (ten ½-cup servings)

1½ cups fresh strawberries, hulled*

¾ cup whole milk

⁄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.

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.

3. Turn on the Cuisinart

* Frozen strawberries may be substituted if fresh

strawberries are not available.

Nutritional information per s erving (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 but ter flavors in this ice cream will have

your friends and family in awe.

Makes about 6 cups (twelve ½-cup servings)

1 cup good quality peanut butter (not natural)

⁄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 (about 15 miniature peanut butter cups)

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. Tu rn 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 s erving (based on ½ cup):

Calories 365 (68% from fat) • carb. 23g • pro. 8g

• fat 29g • sat. fat 12g • 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 s erving (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 temperatu re

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.

2. Tu rn on the Cuisinart

Nutritional information per s erving (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

⁄3

cup packed dark brown sugar

1 tablespoon water

2 tablespoons unsalted butter

2 large bananas, cut into 1-inch pieces

1½ tablespoons dark rum

¼ teaspoon fresh lemon juice

2 ounces bittersweet chocolate (

⁄3

cup chips), roughly chopped

½ cup toasted walnu ts, 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.

4. Turn on the Cuisinart

ice cream maker; pour the banana mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes.

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

6. 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 information per s erving (based on ½ cup):

Calories 194 (64% from fat) • carb. 15g • pro. 2g

• fat 15g • sat. fat 7g • chol. 34mg • sod. 58mg

• calc. 32mg • fiber 1g

Custard-Style Ice Creams

Vanilla Bean Ice Cream

For the true vanilla lover. Be sure to use fresh

vanilla beans to capture the intense flavor.

Makes about 6 cups (twelve ½-cup servings)

2 cups whole milk

2 cups heavy cream

1 cup granulated sugar, divided

pinch salt

1 whole vanilla bean, halved and seeds scraped

5 large egg yolks

1½ teaspoons pure vanilla extract

1. In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the sugar, salt and the scraped vanilla bean (including the pod). 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 only take a few minutes.

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

5. Turn on the Cuisinart

ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 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 s erving (based on ½ cup):

Calories 254 (62% from fat) • carb. 20g • pro. 3g

• fat 18g • sat. fat 11g • chol. 148mg • sod. 51mg

• calc. 85mg • fiber 0g

Fresh Mint with Chocolate Cookies

Always a winning combination, fresh mint and chocolate

take the forefront in this rich and creamy ice cream.

Makes about 6 cups (twelve ½-cup servings)

2 cups whole milk

2 cups heavy cream

1 cup granulated sugar, divided

pinch salt

1½ teaspoons pure vanilla extract

2 cups packed fresh mint leaves

5 large egg yolks

1 cup crushed chocolate sandwich cookies

(about 8 cookies)

1. In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the granulated sugar, salt, and vanilla. 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 we recommend blending the milk/mint mixture using an immersion blender. After steeping, return the mixture just to a boil over medium-low heat.

2. While the milk/cream mixture is reheating, 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.

4. 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.

5. Turn on the Cuisinart

ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 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.

6. 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 s erving (based on ½ cup):

Calories 293 (58% from fat) • carb. 27g • pro. 4g

• fat 20g • sat. fat 11g • chol. 148mg • sod. 98mg

• calc. 115mg • fiber 1g

Mexican Style Chocolate Ice Cream

This ice cream can be spicy for some, so adjust the

cayenne to your personal taste.

Makes about 5 cups (about ten ½-cup servings)

2 cups whole milk

1½ cups heavy cream

1½ teaspoons pure vanilla extract

1 teaspoon ground cinnamon

1 to 2 pinches cayenne

pinch salt

⁄3

cup granulated sugar, divided

5 large egg yolks

6 ounces bit tersweet chocolate, roughly

chopped

1. In a medium saucepan set over medium-low heat, whisk together the milk, cream, vanilla, spices, salt and half of the sugar. 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. Place the chopped chocolate in a separate mixing bowl; reserve.

4. 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.

5. Pour the mixture through a fine mesh strainer into the bowl of the reserved chocolate; whisk to combine and then bring to room temperature. Cover and refrigerate 1 to 2 hours, or overnight.

6. Turn on the Cuisinart

Nutritional information per s erving (based on ½ cup):

Calories 320 (64% from fat) • carb. 26g • pro. 5g

• fat 24g • sat. fat 14g • chol. 161mg • sod. 157mg

• calc. 97mg • fiber 1g

Pistachio Ice Cream

We love this flavor in our Ice Cream Birthday Cake on

page 12, or just scoop into your favorite cone.

Makes about 5 cups (about ten ½-cup servings)

2½ cups whole milk

1 whole vanilla bean, halved and seeds scraped

²∕³ cup granulated sugar, divided

2¼ cups chopped roasted, unsa lted pistachios;

shelled, divided

cups heavy cream

pinch salt

6 large egg yolks

¼ teaspoon pure almond extract

1. In a medium saucepan set over medium-low heat, stir together the milk, vanilla bean (including the pod), half of the sugar and 1½ cups pistachios. Bring the mixture just to a boil. Remove from heat; let mixture steep for 1 to 2 hours. After steeping,

add the cream and salt and gradually return the mixture just to a boil over medium-low heat.

2. When the milk/pistachio/cream mixture is reheating, 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/pistachio/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 – th

e process should only take a few minutes.

4. Stir in the almond extract and pour the mixture through a fine mesh strainer (discard the vanilla pods and pistachios); bring to room temperature. Cover and refrigerate 1 to 2 hours, or overnight.

5. Turn on the Cuisinart

ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 minutes. When the ice cream is almost done churning, add the remaining toasted pistachios through the opening at the top of the ice cream maker. 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 s erving (based on ½ cup):

Calories 341 (68% from fat) • carb. 21g • pro. 7g

• fat 27g • sat. fat 14g • chol. 200mg • sod. 71mg

• calc. 129mg • fiber 1g

Frozen Yogurts

Rich Vanilla Frozen Yogurt

While part-skim or fat-free yogurt can be substituted, to

get the real flavor and richness of this frozen yogurt it is

best to use the whole milk variety.

Makes about 5 cups (ten ½-cup servings)

1½ tablespoons light corn syrup

1½ tablespoons honey

3 tablespoons water

2 vanilla beans, split and seeds scraped

5 cups whole milk plain yogurt, strained

through a cheesecloth* for 2 to 4 hours

1 teaspoon pure vanilla extract

¾ cup granulated sugar

pinch salt

1. Put the corn syrup, honey, water and vanilla beans into a medium saucepan. Over medium-low heat, bring mixture to a boil, then simmer until reduced by about half. Strain (discarding vanilla pods); reserve.

2. In a large mixing bowl, whisk the strained yogurt, reserved honey/water/vanilla reduction, vanilla extract, sugar and salt together. Whisk until the

+ 25 hidden pages

Cuisinart ICE-21 Instruction Manual

Specifications and Main Features

Frequently Asked Questions

User Manual