ICE-30BC
Instruction
Booklet
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ICE CrEams, sorbEts, shErbEts & morE!
Recipe Booklet
Pure Indulgence™ Ice Cream-Frozen Yogurt & Sorbet Maker
2
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, ll 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) 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).
• 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” avors 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 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.
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 (9x5x3-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 avor 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 lling).
You can ll 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 rm, then cover and freeze until needed. Remove
from the freezer and place in the refrigerator 30 minutes before serving so
that it will become soft enough to slice but will still hold its shape. Serve
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 avoring 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 rm 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 overow, 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 Blackand-White (chocolate syrup, seltzer, vanilla ice cream) or use ginger ale
with a scoop of fruit-avored sorbet – or a more exotic combination.
Medleys or Parfaits
Choose avors 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 Red Raspberry Gelato, Blueberry Cassis Gelato, Mango
Gelato, and Green Tea Gelato will make a dramatic presentation. Or try a
medley of jewel-toned sorbets, such as Pink Grapefruit, Blueberry, and
Sweet Dark Cherry.
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BASIC ICE CREAMS
SIMPLE VANILLA ICE CREAM
Makes about fourteen ½-cup servings
1½ cups whole milk
1
1
⁄
8
cups granulated sugar
3 cups heavy cream
1½ tablespoons pure vanilla extract
In a medium mixing bowl, use a hand mixer on low speed to combine
the milk and granulated sugar until the sugar is dissolved, about 1 to 2
minutes. Stir in the heavy cream and vanilla. Turn the machine on; pour
the mixture into freezer bowl, and let mix until thickened, about 20 to 25
minutes. The ice cream will have a soft, creamy texture. If a rmer
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:
Calories 255 (68% from fat) • carb. 19g • pro. 2g • fat 20g
• sat. fat 12g • chol. 73mg • sod. 32mg • calc. 64mg • ber 0g
FRESH STRAWBERRY ICE CREAM
Makes about fourteen ½-cup servings
3 cups fresh ripe strawberries, stemmed and sliced
4 tablespoons freshly squeezed lemon juice
1½ cups sugar, divided
1½ cups whole milk
2¾ cups heavy cream
1½ teaspoons pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice and ½
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 machine on; pour the mixture
into freezer bowl, and let mix until thickened, about 20 to 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 rmer 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.
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 • ber 1g
For Fresh Peach Ice Cream: Substitute 3 cups sliced fresh peaches for
the strawberries.
SIMPLE CHOCOLATE ICE CREAM
Makes about fourteen ½-cup servings
1 cup unsweetened cocoa powder (Dutch process preferred)
2
⁄
3
cup granulated sugar
½ cup rmly packed brown sugar
1½ cups whole milk
3¼ cups heavy cream
1 tablespoon pure vanilla extract
Place the cocoa and sugars in a medium bowl; stir to combine. Add the
whole milk and use a hand mixer on low speed or whisk to combine until
the cocoa and sugars are dissolved, about 1 to 2 minutes. Stir in the
heavy cream and vanilla. If not freezing immediately, cover and
refrigerate until ready to use.
Turn machine on; pour mixture into freezer bowl, and let mix until
thickened, about 25 to 35 minutes. The ice cream will have a soft,
creamy texture. If a rmer 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:
Calories 286 (66% from fat) • carb. 23g • pro. 3g • fat 22g
• sat. fat 14g • chol. 79mg • sod. 37mg • calc. 81mg • ber 2g
PEANUT BUTTER CUP ICE CREAM
Makes about fourteen ½-cup servings
1
1
⁄
8
cups good quality peanut butter (not natural)
¾ cup granulated sugar
1¼ cups whole milk
2 cups heavy cream
1½ teaspoons pure vanilla extract
1 cup chopped chocolate peanut butter cup candies
In a medium mixing bowl, use a hand mixer or whisk 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
4
heavy cream and vanilla. Turn the machine on; pour the mixture into
freezer bowl, and let mix until thickened, about 25 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 rmer 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:
Calories 261 (69% from fat) • carb. 15g • pro. 6g • fat 21g
• sat. fat 9g • chol. 43mg • sod. 110mg • calc. 49mg • ber 1g
COFFEE BUTTER ALMOND ICE CREAM
Makes about fourteen ½-cup servings
4 tablespoons unsalted butter
1 cup slivered almonds, roughly chopped
1 teaspoon kosher salt
1½ cups whole milk, chilled
1
1
⁄
8
cups granulated sugar
3-5 tablespoons instant espresso powder (to taste)
3 cups heavy cream
2 teaspoons almond extract
1 teaspoon pure vanilla extract
Melt the butter in a 10-inch skillet. Add the slivered almonds and kosher
salt. Cook over medium-low heat until almonds are toasted and golden,
stirring frequently, about 4 to 5 minutes. Remove from the heat, strain
(the butter will have an almond avor; can be reserved for another use).
Chill the nuts.
In a medium mixing bowl, use a hand mixer on low speed to combine
the milk, granulated sugar and espresso powder until the sugar is
dissolved, about 1 to 2 minutes. Stir in the heavy cream and extracts.
Turn the machine on; pour the mixture into freezer bowl, and let mix until
thickened, about 20 to 25 minutes. Add the chopped nuts to the mixture
during the last 5 minutes of freezing. The ice cream will have a soft,
creamy texture. If a rmer 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:
Calories 287 (70% from fat) • carb. 19g • pro. 3g • fat 23g
• sat. fat 12g • chol. 71mg • sod. 131mg • calc. 78mg • ber 0g
For Coffee Ice Cream: Omit the toasted buttered almonds, if desired;
add 1 tablespoon Kahlúa® or other coffee liqueur to the mixture.
Kahlúa® is a registered trademark owned by the Kahlúa Company.
PUMPKIN PIE ICE CREAM
Makes about fourteen ½-cup servings
1½ cups whole milk
1 cup packed light or dark brown sugar
2 tablespoons molasses or dark corn syrup
1¾ cups pumpkin purée (solid pack pumpkin)
1½ teaspoons cinnamon
1 teaspoon ginger
¼ teaspoon freshly ground nutmeg
2½ cups heavy cream
1 teaspoon pure vanilla extract
1 cup crumbled gingersnaps, vanilla butter cookies,
or graham crackers
In a medium mixing bowl, use a hand mixer on low speed to combine
the milk, brown sugar, and molasses until the sugar is dissolved, about 1
to 2 minutes. Stir in the pumpkin purée, cinnamon, ginger, and nutmeg.
Add heavy cream and vanilla. Turn the machine on; pour the mixture into
freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add
the crumbled cookies during the last 5 minutes of mixing. The ice cream
will have a soft, creamy texture. If a rmer 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.
For plain Pumpkin Ice Cream: Omit cookies.
Nutritional information per serving:
Calories 310 (52% from fat) • carb. 35g • pro. 3g • fat 18g
• sat. fat 11g • chol. 62mg • sod. 134mg • calc. 100mg • ber 1g
CHOCOLATE MINT ICE CREAM
Makes about fourteen ½-cup servings
1½ cups whole milk
¾ cup chocolate syrup
3 tablespoons granulated sugar
3 cups heavy cream
1 teaspoon peppermint extract
1 cup chopped chocolate mint candies
(such as Andes®) or mint chocolate morsels
or 1 cup chopped peppermint patty candies
In a medium mixing bowl, use a hand mixer on low speed to combine
the milk, chocolate syrup, and granulated sugar until the sugar is
dissolved, about 1 to 2 minutes. Stir in the heavy cream and peppermint.
Turn the machine on; pour the mixture into freezer bowl, and let mix until
thickened, about 20 to 25 minutes. Five minutes before mixing is
completed, add the reserved chopped candies or morsels and let mix in
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