Cuisinart ICE-25BC User Manual

THE CUISINART CLASSIC™FROZEN YOGURT- ICE CREAM & SORBET MAKER

Recipe Booklet

Instruction

Booklet

Reverse Side

ICE CREAMS, SORBETS, SHERBETS & MORE!

1

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 11⁄2 quarts.

Note: You should start with no more than 4

1

⁄2 cups of liquid, as it will

expand in volume.

Recipe Tips:

• Frozen desserts from the Cuisinart Classic™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 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, these ingredi­ents should be chilled overnight before being incorporated into the ice
cream recipe. Or, chill them over an ice bath until they are completely
cooled, before incorporating them into the ice cream recipe.

• 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 mixed 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 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 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.

• 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 not taste as sweet as 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.

• Well-chilled mixtures may require shorter mixing times.

• Mixing time suggestions can vary due to ingredients and type of recipe.

ICE CREAM SERVING SUGGESTIONS

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 may be placed in the freezer while you are mixing your filling). You
may fill the crust directly or add a layer of syrup or chocolate, or sprinkle the
hot crust with chopped chocolate, chocolate chips or nuts. Spoon your
frozen mixture directly from the Cuisinart Classic™Frozen Yogurt-Ice Cream
& Sorbet Maker into the chilled crust. Freeze for 1 hour until the top is firm,
then cover and freeze until needed. Thirty minutes before serving, remove
from the freezer and place in the refrigerator. Serve plain, or with additional
toppings. Freshly whipped cream makes a nice garnish.

Ice Cream Sodas

Ice cream sodas are made with a flavoring/syrup, soda, 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 3 inches of the
lip of the glass. Top with 1 large scoop of very firm ice cream, frozen yogurt
or sorbet. The ice cream soda may be topped off with a dollop of whipped
cream. You may do a traditional soda such as a Black & White (chocolate
syrup, seltzer, vanilla ice cream) or something more exotic like ginger ale
with a scoop of fruit flavored sorbet.

Small plastic or paper cups work wonderfully for making popsicles. Add
whatever kind of food-safe wooden or plastic craft stick you’d like for the
popsicle stick.

Frozen Ice Cream/Yogurt/Sorbet Popsicles

Use a cup/container that is 4 to 6 ounces in size. Your frozen mixture should
be thick enough to hold the popsicle stick upright, but not frozen solid. Use
one, two, or more flavors in layers to create the combination you prefer. You
may fold fruit or candy into the ice cream, frozen yogurt or sorbet to before
creating your layers. You may also add crunch with layers of chopped nuts,
candies, or mini chocolate morsels. For best results, freeze each layer for an
hour before adding the next layer. Then freeze until completely solid and
frozen. After from the mold, the ice cream may be dipped in a chocolate
sauce or covered in one of the readily available liquid “shell” coatings that
freeze solid when used to top frozen treats.

2

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.

Cuisinart is the registered trademark of Cuisinart. Any trademarks or service
makes of third parties used herein are the trademarks or service marks of
their respective owners.

QUICK & EASY

VANILLA ICE CREAM

Makes ten 1⁄2-cup servings

1 cup whole milk, well chilled

3

⁄4 cup granulated sugar
2 cups heavy cream, well chilled
1–2 teaspoons pure vanilla extract, to taste

In a medium bowl, use a hand mixer or a whisk to combine
the milk and granulated sugar until the sugar is dissolved, about
1–2 minutes on low speed. Stir in the heavy cream and vanilla to
taste. Cover, refrigerate, and chill if time allows.

Turn the Cuisinart Classic

TM

Frozen Yogurt-Ice Cream and Sorbet Maker
on; pour the mixture into freezer bowl and let mix until thicken, about
20-25 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 two hours. Remove from freezer about
10 minutes before serving.

Nutritional information per serving:

Calories 242 (67% from fat) • carb. 19g • pro. 2g • fat 18g

• sat. fat 11g • chol. 69mg • sod. 35mg • calc. 80mg • fiber 0g

Variations:
Mint Chip: Omit the vanilla and replace with 1 to 11⁄2 teaspoons pure

peppermint extract (to taste). Chop your favorite 4-ounce bittersweet or
semisweet chocolate bar into tiny, uneven pieces. Add the chopped
chocolate during the last 5 minutes of mixing.

Butter Pecan (or Almond):

Melt 1 stick unsalted butter in a 10-inch skillet.
Add 1 cup roughly chopped pecans (or almonds) and 1 teaspoon kosher salt.
Cook over medium-low heat, stirring frequently, until the nuts are lightly
browned. Remove from the heat; strain (the butter will have a nut flavor and
may be reserved for another use). Allow the nuts to cool completely. Add the
them to ice cream mixture during the last 5 minutes of mixing.

Pistachio: Add 1⁄2 teaspoon almond extract to the base mixture.
Add 1 cup shelled, roughly chopped pistachios (salted or unsalted)
during the last 5 minutes of mixing.

Cookies & Cream or Candy & Cream: Add 3⁄4 cup coarsely chopped
cookies (chocolate chip, Oreo®, Mint Oreo®, chocolate-covered
graham crackers, etc.) or candy bar during the last 5 minutes of mixing.

CHOCOLATE ICE CREAM

Makes ten 1⁄2-cup servings

1 cup whole milk

1

⁄2 cup granulated sugar

8 ounces bittersweet or semisweet chocolate (your favorite),

broken into 1⁄2-inch pieces
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract

Heat the whole milk until it is just bubbling around the edges (this may
be done on the stovetop or in a microwave). In a blender or food proces­sor fitted with the metal blade, pulse to process the sugar with the
chocolate until the chocolate is very finely chopped. Add the hot milk;
process until well blended and smooth. Transfer to a medium bowl and
let the chocolate mixture cool completely. Stir in the heavy cream and
vanilla to taste. Cover, refrigerate, and chill for 2 hours or longer.

Turn the Cuisinart Classic

TM

Frozen Yogurt-Ice Cream and Sorbet Maker
on; pour the mixture into freezer bowl and let mix until thicken, about
20-25 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 two hours. Remove from freezer about
10 minutes before serving.

Nutritional information per serving:

Calories 370 (60% from fat) • carb. 34g • pro. 3g • fat 25g

• sat. fat 11g • chol. 65mg • sod. 31mg • calc. 80mg • fiber 0g

Variations:
Chocolate Almond: Add 1⁄2 teaspoon pure almond extract along with the

vanilla. Add 1⁄2 –3⁄4 cup chopped toasted almonds or chopped chocolate­coated almonds during the last 5–10 minutes of freezing.

Chocolate Cookie:

Add 1⁄2 –1 cup chopped cookies (chocolate chip
or chocolate sandwich, chocolate mint, chocolate-covered graham
crackers, etc.) during the last 5 minutes of freezing. Transfer to a
container and freeze for 2 hours before serving.

Chocolate Fudge Brownie:

Add 1⁄2 –1 cup chopped day-old brownies
during the last 5 minutes of freezing. Transfer to a container and freeze
for 2 hours before serving.

3

Chocolate Marshmallow Swirl:

When removing the ice cream to a container
for freezing, layer it with dollops of your favorite chocolate sauce and
scoops of marshmallow crème (fluff). Freeze at least 2 hours before serving.

FRESH STRAWBERRY ICE CREAM

Makes ten 1⁄2-cup servings

1 pint fresh ripe strawberries, stemmed and sliced
3 tablespoons freshly squeezed lemon juice
1 cup sugar, divided
1 cup whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract

In a small bowl, combine the strawberries with the lemon juice and

1

⁄2 cup
of the sugar. Stir gently and allow the strawberries to macerate in the
juices for 2 hours. Strain the berries, reserving juices. Mash or purée
half the berries.

In a medium mixing bowl, use a hand mixer on low speed to combine the
milk and remaining granulated sugar until the sugar is dissolved, about 1
to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed
strawberries, and vanilla.

Turn the Cuisinart Classic

™

Frozen Yogurt-Ice Cream & Sorbet Maker on;
pour the mixture into freezer bowl, and let mix until thickened, about
20–25 minutes. Five minutes before mixing is completed, add the
reserved sliced strawberries 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 10 minutes before serving.

Note: This ice cream will have a natural appearance of very pale pink.

If a deeper pink is desired, add red food coloring sparingly by drops
until desired color is achieved.

Nutritional information per serving:

Calories 275 (58% from fat) • carb. 28g • pro. 2g • fat 18g

• sat. fat 11g • chol. 67mg • sod. 29mg • calc. 64mg • fiber 1g

For Fresh Peach Ice Cream: Substitute 3 cups sliced fresh peaches for
the strawberries.

COFFEE ICE CREAM

Makes ten 1⁄2-cup servings

1 cup whole milk, well chilled

3

⁄4 cup granulated sugar
2 – 3 tablespoons instant espresso or coffee, to taste
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract

In a medium bowl, use a hand mixer (or a whisk) to combine the milk,
granulated sugar, and espresso powder until the sugar and espresso are
dissolved, about 1–2 minutes on low speed. Stir in the heavy cream and
vanilla. Cover, refrigerate, and chill if time allows.

Turn the Cuisinart Classic

TM

Frozen Yogurt-Ice Cream and Sorbet Maker
on; pour the mixture into freezer bowl and let mix until thicken, about
20-25 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 two hours. Remove from freezer about
10 minutes before serving.

Nutritional information per serving:

Calories 241 (67% from fat) • carb. 18g • pro. 3g • fat 18g

• sat. fat 11g • chol. 69mg • sod. 30mg • calc. 77mg • fiber 0g

PEANUT BUTTER CUP ICE CREAM

Makes ten 1⁄2-cup servings

1 cup creamy peanut butter

2

⁄3 cup granulated sugar
1 cup whole milk, well chilled
2 cup heavy cream, well chilled
1

1

⁄2 teaspoons vanilla extract

3

⁄4 cup roughly chopped Reese’s®Peanut Butter Cups or

Reese’s Pieces®candies

2

⁄3 cup chopped toasted peanuts

In a medium bowl, using a hand mixer on low speed, combine peanut
butter and sugar until smooth. Add the milk and blend on low speed
until smooth and sugar is dissolved, about 2 minutes. Stir in heavy cream
and vanilla. Turn Cuisinart Classic

™

Frozen Yogurt-Ice Cream & Sorbet
Maker on, pour into freezer bowl and let mix until thickened, about 25–30
minutes. Add the chopped candy and peanuts during the last 5 minutes
of mixing.