INSTRUCTION AND
RECIPE BOOKLET
Gelateria™ Frozen Yogurt, Ice Cream, Gelato & Sorbet Maker |
ICE-70 Series |
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For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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.
2.To protect against risk of electric shock, do not place cord, plug, or base of appliance in water or any other liquid.
3.Close supervision is necessary when any appliance is used by or near children.
4.Always unplug from outlet when not in use, before putting on or taking off parts, and before cleaning.
5.Avoid contact with moving parts. Keep hands, hair, clothing, as well as spatulas and other utensils away during operation to reduce the risk of injury and/or damage to the appliance.
6.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.
7.The use of attachments not recommended by Cuisinart may cause fire, electric shock or risk of injuries.
8.Do not use outdoors.
9.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 OBJECTS 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.
CAUTION
This appliance is for household use. Any servicing other than cleaning and user maintenance should be performed by an authorized service representative.
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FEATURES AND BENEFITS
1. Cap With Measurement Cup |
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Pour recipe ingredients through the spout. Also use to |
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add ingredients, like chips or nuts, without interrupting |
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the freezing cycle. |
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2. Easy-Lock Lid with Ingredient Spout |
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Transparent to let you watch the freezing process as it |
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progresses. Lid is designed to easily lock to the base. |
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3. Mixing Arm |
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Mixes and aerates ingredients in freezer bowl to create |
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frozen desserts. |
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4. Freezer Bowl |
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Contains cooling liquid within a double insulated wall to |
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create fast and even freezing. Double wall keeps the bowl |
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cool and at an even temperature. |
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5. Control Panel with Timer
Select function and preset program time will appear.
6. Base |
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Contains heavy-duty motor system strong enough to |
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handle ice cream, gelato, frozen yogurt, and sorbet. |
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7. Rubber Feet (not shown) |
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Nonslip feet keep base stationary during use. |
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8. Cord Storage (not shown) |
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Unused cord is easily pushed into the bottom of base to |
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keep counters neat and safe. |
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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. For the most convenient frozen desserts, leave your freezer bowl in the freezer at all times. You can take it out any time for immediate use. In general, freezing time is between 12 hours and 24 hours. To determine whether the bowl is completely frozen, shake it. If you do not hear liquid moving, the cooling liquid is frozen. Before freezing, wash and dry the bowl. We recommend that you place the freezer bowl in the back of your freezer where it is coldest.
Reminder: Your freezer should be set to 0°F to ensure proper freezing of all foods.
MAKING FROZEN DESSERTS
1.Use Cuisinart’s recipes from the pages that follow, or use your own recipe, making sure it yields 2 quarts or less. Do not fill the freezer bowl higher than ½" from the top. The ingredients will increase in volume during the freezing process. For best results, prepare ingredients in a container from which it is easy to pour.
2.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 arm in freezer bowl. Arm does not fit tightly. It rests in the center of the bowl, with the circle side facing up.
4.Place lid on base, oriented to the right of center, and turn clockwise to lock. Easy-lock lid mechanism allows lid to rest on base.
5.Once the unit is plugged in, all function buttons should be lit. Using the control panel, select the desired function: ICE CREAM, GELATO or SORBET. You will hear a beep indicating ready mode. Note: Use the ICE CREAM function when preparing frozen yogurt. The function cannot be changed after the preparation cycle begins. If necessary, press Start/Stop twice to reset the unit.
6.Adjust the preset time by using the arrows, if necessary. Max time is 60 minutes. (Time cannot be adjusted after the process begins.) Select Start/Stop. The freezer bowl will start turning, and the pre-programmed time will appear on the LCD screen.
7.Immediately pour ingredients through ingredient spout. Place measurement cup on lid.
8.Frozen desserts will be done in 15 to 40 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.
Once the time expires, the timer will begin counting negative to keep the unit cool for an additional maximum time of 30 minutes. The unit will beep for 5 seconds every 5 minutes during the keep-cool feature to remind you that your dessert is ready to serve or store.
NOTE: There are many variables to the final consistency — room temperature, bowl temperature, ingredient temperature, etc. If the recipe is done sooner, press Start/Stop.
NOTE: Do not store frozen desserts in the freezer bowl. Desserts will stick to the side of the freezer bowl and may damage the bowl. Store only in a plastic airtight container.
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ADDING INGREDIENTS
In general, 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 through the ingredient spout.
To add a chocolate swirl to ice cream, gelato or frozen yogurt, drizzle in hot fudge or melted chocolate. The melted chocolate will harden once it makes contact with the freezing ingredients so add it in a slow drizzle to ensure that it does not clump.
SAFETY FEATURE
Cuisinart® Gelateria™ Frozen Yogurt, Ice Cream, Gelato & Sorbet Maker is equipped with a safety feature that automatically stops the unit if the system 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. Remove ingredients to serve or store, press the Start/Stop, begin the process again, if making another cycle.
CLEANING, STORAGE AND MAINTENANCE
Cleaning
Clean the freezer bowl, mixing arm and lid in warm soapy water. DO NOT PUT FREEZER BOWL IN THE DISHWASHER. 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 arm, or base in freezer.
Maintenance
Any other servicing should be performed by an authorized service representative.
WARRANTY
LIMITED THREE-YEAR WARRANTY
This warranty is available to consumers only. You are a consumer if you own a Cuisinart® Gelateria™ Frozen Yogurt, Ice Cream, Gelato & 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® Gelateria™ Frozen Yogurt, Ice Cream, Gelato & 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® Gelateria™ Frozen Yogurt, Ice Cream, Gelato & 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 toll-free 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 1-800-726-0190 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 which 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.
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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 Cuisinart Service Center at 1-800-726-0190 before returning the product for service. If servicing is needed, a representative can confirm whether the product is under warranty and direct you to the nearest service location.
Your Cuisinart® Gelateria™ Frozen Yogurt, Ice Cream, Gelato & 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 by 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 product is serviced with the correct parts, and to ensure the product is still under warranty.
Troubleshooting
rProblem: The incorrect function was selected.
rSolution: Reset the unit by pressing the Start/Stop button twice.
rProblem: The unit is beeping every few minutes.
rSolution: Press the Start/Stop button, the process has completed.
rProblem: The time will not adjust by pressing the arrows.
rSolution: Once the Start/Stop button is selected and the processing begins, time cannot be adjusted. To reset the unit, press Start/Stop.
rProblem: The unit stopped running.
rSolution: Recipe is either complete, or load was too heavy. Press Start/Stop and let unit cool.
rProblem: Finished recipe is too thin.
rSolution: Place freezer bowl back in the freezer. (Re-evaluate ingredients and/or bowl temperature.)
rProblem: Cannot select desired settings. (e.g. cannot adjust timer while running)
rSolution: Unplug the unit, and start over.
©2014 Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China www.cuisinart.com 14CE002800
N IB-12756-ESP
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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 bases yield 2 quarts or less.
Recipe Tips
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r :PV NBZ TVCTUJUVUF MPXFS GBU DSFBNT F H IBMG BOE IBMG BOE PS NJML SFEVDFE GBU or low fat) 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, plus 1 cup whole milk).
r :PV NBZ TVCTUJUVUF BSUJàDJBM TXFFUFOFST GPS TVHBS 4UJS UIF NJYUVSF UIPSPVHIMZ UP dissolve the sweetener. See our recipe suggestions on page 14 for a guide.
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RECIPES |
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Ice Cream: |
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Simple Vanilla........................................................................................ |
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Simple Chocolate .................................................................................. |
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Peanut Butter Cup ................................................................................. |
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Banana Walnut Chip.............................................................................. |
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Butter Pecan.......................................................................................... |
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Fresh Strawberry ................................................................................. |
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Rich Vanilla Bean ................................................................................ |
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Fresh Mint with Chocolate Cookies..................................................... |
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Mexican-Style Chocolate..................................................................... |
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Pistachio .............................................................................................. |
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Orange Liqueur.................................................................................... |
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Alternative Ice Cream: |
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Dairy-Free Vanilla................................................................................ |
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Agave-Vanilla....................................................................................... |
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Vanilla with Stevia ............................................................................... |
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Chocolate-Coconut.............................................................................. |
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Cherry-Chocolate ................................................................................ |
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Gelati: |
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Basic Vanilla ........................................................................................ |
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Chocolate-Hazelnut............................................................................. |
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Custard ................................................................................................ |
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Lemon.................................................................................................. |
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Mascarpone and Fig............................................................................ |
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Mixed Berry ......................................................................................... |
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Olive Oil-Thyme ................................................................................... |
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Frozen Yogurts: |
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Rich Vanilla.......................................................................................... |
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Mango.................................................................................................. |
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Chocolate Pretzel ................................................................................ |
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Blueberry ............................................................................................. |
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Honey-Almond ..................................................................................... |
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Sorbet: |
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Dark Chocolate.................................................................................... |
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Lemon-Basil ........................................................................................ |
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Raspberry-Mint.................................................................................... |
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Prosecco-Grapefruit ............................................................................ |
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Pineapple............................................................................................. |
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Frozen Desserts: |
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Chocolate Cocoa Nib and Pecan Sandwich Cookies.......................... |
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Pistachio Birthday Cake ...................................................................... |
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Sauces: |
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Caramel ............................................................................................... |
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Hot Fudge............................................................................................ |
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Raspberry............................................................................................ |
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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 7 cups (fourteen ½-cup servings)
1½ cups whole milk
1cup plus 2 tablespoons granulated sugar Pinch kosher salt
3cups heavy cream
1½ tablespoons 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, or overnight.
2.Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. 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):
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Simple Chocolate Ice Cream
For a real treat, serve this with our Hot Fudge Sauce on page 26.
Makes about 7 cups (fourteen ½-cup servings)
2⁄3 cup cocoa powder, sifted
½cup granulated sugar
1⁄3 cup packed brown sugar Pinch kosher salt
1½ cups whole milk 3½ cups heavy cream
2teaspoons pure vanilla extract
1.Put the cocoa, sugars and salt in a medium bowl; whisk to combine, breaking up any larger pieces with your fingers. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the dry ingredients are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight.
2.Press Ice Cream and then START/STOP. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. 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):
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Peanut Butter Cup Ice Cream
One of the easiest ice creams to make, the rich peanut butter flavor in this ice cream will have your friends and family in awe.
Makes about 6 cups (twelve ½-cup servings)
1cup good quality peanut butter 2⁄3 cup granulated sugar
1cup whole milk
2cups heavy cream
1teaspoon pure vanilla extract
1cup 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 at least 2 hours, or overnight.
2.Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. When the ice cream is almost fully churned, gradually add the chopped candy into the churning ice cream. Allow to mix thoroughly. The ice cream
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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):
$BMPSJFT GSPN GBU t DBSC H t QSP H t GBU H t TBU GBU H t DIPM NH t TPE NH t DBMD NH t GJCFS H
Banana Walnut Chip Ice Cream
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)
¾cup whole milk 2½ cups heavy cream
1 whole vanilla bean, halved and seeds scraped ½ teaspoon pure vanilla extract
½ teaspoon kosher salt
½ cup packed dark brown sugar 1 tablespoon water
3 tablespoons unsalted butter
3 large bananas, cut into 1-inch pieces
2 tablespoons rum
½ teaspoon fresh lemon juice
¾cup toasted walnuts, roughly chopped
6ounces bittersweet chocolate, roughly chopped
1.In a medium saucepan set over medium-low heat, bring the milk, cream, scraped 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. Stir the lemon juice into the bananas and then mix into the steeped milk/cream. Cover and refrigerate at least 2 hours, or overnight.
3.Right before churning ice cream, melt the bittersweet chocolate in a bowl set over a pot of simmering water. Keep chocolate at room temperature (it should remain fluid, but not hot).
4.Remove the vanilla pod from the steeped milk/cream mixture; discard pod. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened.
5.When the ice cream is almost fully churned, add the walnuts; 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 serving (based on ½ cup):
$BMPSJFT GSPN GBU t DBSC H t QSP H t GBU H t TBU GBU H t DIPM NH t TPE NH t DBMD NH t GJCFS H
Butter Pecan Ice Cream
The butter used to toast the pecans can be saved and used over pancakes or waffles.
Makes about 6½ cups (thirteen ½-cup servings)
4 tablespoons unsalted butter
1cup pecan halves
1teaspoon kosher salt, plus pinch 1¼ cups whole milk
1cup granulated sugar
2½ cups heavy cream
2teaspoons 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.
2.In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and pinch of salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.
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3.Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. When the ice cream is almost fully churned, gradually add the pecans. Allow to mix thoroughly. 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):
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Fresh Strawberry Ice Cream
Best made when strawberries are at their peak, this ice cream is light, sweet and fruity.
Makes about 5½ cups (eleven ½-cup servings)
1½ cups fresh strawberries, hulled*
¾cup whole milk
2⁄3 cup granulated sugar Pinch kosher 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/fine chopped (depending on preference).
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 at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.
3.Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. 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.
*Thawed frozen strawberries may be substituted if fresh strawberries are not available.
Nutritional information per serving (based on ½ cup): $BMPSJFT GSPN GBU t DBSC H t QSP H t GBU H t TBU GBU H
t DIPM NH t TPE NH t DBMD NH t GJCFS H
Rich 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)
21⁄3 cups whole milk 2½ cups heavy cream
1¼ cups granulated sugar, divided Pinch kosher salt
1 whole vanilla bean, halved and seeds scraped
7large egg yolks
1.In a medium saucepan set over medium-low heat, add the milk, cream, half of the sugar, salt and the scraped vanilla bean (including the pod). Whisk to combine and 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.Let ice cream base come to room temperature. Then cover and refrigerate at least 2 hours, or overnight. Before churning, pour the mixture through a fine mesh strainer and discard the vanilla pod.
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5.Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. 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):
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Fresh Mint with Chocolate Cookies Ice Cream
Always a winning combination, fresh mint and chocolate take the forefront in this rich and creamy ice cream.
Makes about 7 cups (fourteen ½-cup servings)
21⁄3 cups whole milk
21⁄3 cups heavy cream
1¼ cups granulated sugar, divided
¼teaspoon kosher salt
2 teaspoons pure vanilla extract
3 cups fresh mint leaves
7large egg yolks
1½ cups crushed chocolate sandwich cookies (about 12 cookies)
1.In a medium saucepan set over medium-low heat, add the milk, cream, half of the granulated sugar, salt, vanilla and mint leaves. Whisk to combine and 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.Once the milk/cream mixture has just come to a boil, slowly whisk about 1⁄3 of the hot mixture into the yolk/sugar mixture. Whisk in another 1⁄3 of the mixture and 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.Bring the ice cream base to room temperature. Then cover and refrigerate at least 2 hours, or overnight. Before churning, pour the custard through a fine mesh strainer.
5.Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. When the ice cream is almost fully churned, gradually add the crushed cookies. Allow to mix thoroughly. 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):
$BMPSJFT GSPN GBU t DBSC H t QSP H t GBU H t TBU GBU H t DIPM NH t TPE NH t DBMD NH t GJCFS H
Mexican-Style Chocolate Ice Cream
This ice cream can be spicy for some, so adjust the cayenne to your personal taste.
Makes about 6 cups (about twelve ½-cup servings)
2½ cups whole milk 2½ cups heavy cream
2 teaspoons pure vanilla extract 1½ teaspoons ground cinnamon ¼ teaspoon cayenne
¾teaspoon kosher salt
1 cup granulated sugar, divided
8large egg yolks
8ounces bittersweet chocolate, roughly chopped
1.In a medium saucepan set over medium-low heat, add the milk, cream, vanilla, spices, salt and half of the sugar. Whisk to combine and bring the mixture just to a boil.
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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 and 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 hot mixture through a fine mesh strainer into the bowl of the reserved chocolate; let stand for about 1 minute then whisk to combine, making sure the chocolate is melted and custard is smooth. Let the base come to room temperature. Then cover and refrigerate at least 2 hours, or overnight.
6.Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. 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):
$BMPSJFT GSPN GBU t DBSC H t QSP H t GBU H t TBU GBU H t DIPM NH t TPE NH t DBMD NH t GJCFS H
Pistachio Ice Cream
An old standby takes center stage in the Cuisinart® Gelateria™ Frozen Yogurt, Ice $SFBN (FMBUP 4PSCFU .BLFS 8F MPWF UIJT nBWPS JO PVS #JSUIEBZ $BLF PO QBHF PS just scoop into your favorite cone.
Makes about 7 cups (about fourteen ½-cup servings)
2cups whole milk
2cups heavy cream
1cup granulated sugar, divided Pinch kosher salt
5large egg yolks
1½ cups shelled, roasted, unsalted pistachios
¾teaspoon almond extract
1.In a medium saucepan set over medium-low heat, combine the milk, cream, 1⁄3 cup of the sugar, and salt. Whisk to combine and bring the mixture just to a boil.
2.While the milk/cream mixture is heating, combine the yolks and 1⁄3 cup of the sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick.
3.In the bowl of a food processor fitted with the chopping blade, combine the pistachios with the remaining sugar. Pulse to roughly chop the nuts and set aside.
4.Once the milk/cream mixture has just come to a boil, whisk about 1⁄3 of the hot mixture into the yolk/sugar mixture. Add another 1⁄3 of the mixture and 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.
5.Pour the mixture through a fine mesh strainer into a medium bowl. Stir in the chopped pistachios and the almond extract. Let the base come to room temperature. Then cover and refrigerate at least 2 hours, or overnight.
6.Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened.
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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 analysis per serving (based on ½ cup):
$BMPSJFT GSPN GBU t DBSC H t QSP H t GBU H t TBU GBU H t DIPM NH t TPE NH t DBMD NH t GJCFS H
Orange Liqueur Ice Cream
A luxurious treat intended for the adult crowd.
Makes about 5 cups (about ten ½-cup servings)
2cups whole milk
2cups heavy cream
Zest of one medium-large orange
1cup granulated sugar, divided Pinch kosher salt
5large egg yolks
1 teaspoon pure vanilla extract
3tablespoons orange liqueur
1.In a medium saucepan set over medium-low heat, stir together the milk and heavy cream. Bring the mixture just to a boil. Turn heat off and add the orange zest; let mixture steep for 30 to 60 minutes. After steeping, add half of the sugar and salt and gradually 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.
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 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.
4.Stir in the vanilla and orange liqueur and pour the mixture through a fine mesh strainer (discard the orange zest); bring to room temperature. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture again before pouring into the ice cream maker.
5.Press Ice Cream and then START/STOP. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. 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): $BMPSJFT GSPN GBU t DBSC H t QSP H t GBU H t TBU GBU H
t DIPM NH t TPE NH t DBMD NH t GJCFS H
Dairy-Free Vanilla Ice Cream
You will not miss anything in this alternative sweet treat.
Makes about 6 cups (twelve ½-cup servings)
4 cups unsweetened dairy-free milk (soy, hemp, almond, rice) 2½ tablespoons tapioca starch
1cup granulated sugar Pinch kosher salt
1½ teaspoons pure vanilla extract
1.In a medium bowl, use a hand mixer on low speed or whisk to combine all of the ingredients. Cover, refrigerate at least 2 hours, or overnight. Whisk mixture again before pouring into the ice cream maker.
2.Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The ice cream will have a soft, creamy texture. If a firmer consistency is
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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):
$BMPSJFT GSPN GBU t DBSC H t QSP H t GBU H t TBU GBU H t DIPM NH t TPE NH t DBMD NH t GJCFS H
Agave-Vanilla Ice Cream
The agave nectar gives this vanilla ice cream a honey-like taste.
Makes about 6 cups (twelve ½-cup servings)
1½ cups whole milk 2⁄3 cup agave nectar
Pinch kosher salt
3cups heavy cream
1½ teaspoons pure vanilla extract
1.In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, agave and salt until homogenous. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight.
2.Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the measuring cup. Let mix until thickened. 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):
$BMPSJFT GSPN GBU t DBSC H t QSP H t GBU H t TBU GBU H t DIPM NH t TPE NH t DBMD NH t GJCFS H
Vanilla Ice Cream with Stevia
" MJUUMF HPFT B MPOH XBZ XIFO VTJOH TUFWJB 8F SFDPNNFOE VTJOH POMZ UBCMFTQPPO PG the stevia powder, but if the ice cream is not sweet enough, try adding some blended frozen fruit as well.
Makes about 5 cups (ten ½-cup servings)
1½ cups whole milk
4teaspoons stevia powder Pinch kosher salt
3cups heavy cream
2teaspoons pure vanilla extract
1.In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, stevia and salt until the stevia is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight.
2.Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened, adding additional time as necessary. 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):
$BMPSJFT GSPN GBU t DBSC H t QSP H t GBU H t TBU GBU H t DIPM NH t TPE NH t DBMD NH t GJCFS H
Chocolate-Coconut Ice Cream
A delicious and creamy non-dairy frozen treat. Be sure to mix the batter very well before freezing to avoid any clumps in the final product.
Makes about 4 cups (eight ½-cup servings)
¾ cup cocoa powder, sifted 2⁄3 cup granulated sugar
1⁄3 cup packed light brown sugar Pinch kosher salt
2 cans (13.5 ounces each) coconut milk (do not use “lite”) 1½ teaspoons pure vanilla extract
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1.Using a blender or in a bowl with an immersion blender on low speed, mix all ingredients together until very smooth with no clumps.
2.Cover and refrigerate 2 hours, or overnight. Whisk mixture before pouring into the ice cream maker.
3.Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. 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): $BMPSJFT GSPN GBU t DBSC H t QSP H t GBU H t TBU GBU H
t DIPM NH t TPE NH t DBMD NH t GJCFS H
Cherry-Chocolate Ice Cream
Chocolate-covered cherries in ice cream form. This dairy-free dessert is sure to please all.
Makes about 6 cups (twelve ½-cup servings)
2 cans (13.5 ounces each) coconut milk (do not use “lite”) ¾ cup granulated sugar
½teaspoon kosher salt
1teaspoon pure vanilla extract
1cup frozen cherries, thawed
4ounces semisweet chocolate (about ¾ cup), melted and kept warm (or 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 until very smooth with no clumps. Add the thawed cherries and pulse to combine (they can be fully puréed, or left in pieces, depending on personal preference).
2.Chill for at least 2 hours, or overnight. Whisk mixture before pouring into the ice cream maker.
3.Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. When the ice cream is almost fully churned, drizzle in the melted chocolate. 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): $BMPSJFT GSPN GBU t DBSC H t QSP H t GBU H t TBU GBU H
t DIPM NH t TPE NH t DBMD NH t GJCFS H
Basic Vanilla Gelato
Drizzle in melted chocolate for a decadent stracciatela gelato.
Makes about 5 cups (ten ½-cup servings)
1cup heavy cream
3 cups whole milk, divided
1cup granulated sugar
2tablespoons cornstarch Pinch kosher salt
½ teaspoon pure vanilla extract
1tablespoon liquid pectin
1.In a medium saucepan, combine cream and 2 cups of the milk. Set over medium/medium-low heat and bring to a simmer.
2.While cream/milk mixture is heating, put the remaining milk, sugar, cornstarch, salt and vanilla into a small-medium mixing bowl. Whisk to combine.
3.Once cream/milk mixture comes to a simmer, add the milk/sugar mixture and stir until fully combined. While still set over medium/ medium-low heat, continuously stir until mixture comes to a strong simmer and thickens slightly, so it just coats the back of a spoon (this will take no more than 20 minutes, depending on the stove being used).
4.Remove pan from heat, stir in pectin, strain and cool to room temperature. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.
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5.Press Gelato and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato 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): $BMPSJFT GSPN GBU t DBSC H t QSP H t GBU H t TBU GBU H
t DIPM NH t TPE NH t DBMD NH t GJCFS H
Chocolate-Hazelnut Gelato
A standard in many gelateria, bring the flavors of Italy to your kitchen with this recipe.
Makes about 5 cups (ten ½-cup servings)
1¾ cups heavy cream
2¼ cups whole milk, divided
½cup granulated sugar
2tablespoons cornstarch Pinch kosher salt
1 cup chocolate-hazelnut spread
½cup chopped hazelnuts
1.In a medium saucepan, combine the cream and 1½ cups of the milk. Set over medium/medium-low heat and bring to a simmer.
2.While cream/milk mixture is heating, put the remaining milk, sugar, cornstarch and salt into a small-medium mixing bowl. Whisk to combine.
3.Once cream/milk mixture comes to a simmer, add the milk/sugar mixture and stir until fully combined. Slowly whisk in the chocolatehazelnut spread. While still set over medium/medium-low heat, continuously stir until mixture comes to a strong simmer and thickens slightly so it just coats the back of a spoon (this will take no more than 20 minutes, depending on the stove being used).
4.Remove pan from heat, strain and cool to room temperature. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.
5.Press Gelato and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. When the gelato is almost fully churned, gradually add the hazelnuts. Allow to mix thoroughly. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato 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): $BMPSJFT GSPN GBU t DBSC H t QSP H t GBU H t TBU GBU H
t DIPM NH t TPE NH t DBMD NH t GJCFS H
Custard Gelato
This recipe uses egg yolks to create an extra creamy and custard-like flavor.
Makes about 4 cups (eight ½-cup servings)
1cup heavy cream
2cups whole milk, divided
2teaspoons pure vanilla extract ¼ teaspoon kosher salt
2tablespoons cornstarch
6large egg yolks
¾cup granulated sugar
1.Put the cream and 1¾ cups milk together with the vanilla and salt into a saucepan over medium heat and bring just to a simmer. In a small bowl, mix together the remaining milk with the cornstarch and reserve.
2.While the cream/milk mixture is heating, combine the yolks and sugar in a medium bowl. Using a hand mixer on low speed or whisk, beat well until mixture is pale and thick.
3.Once the cream/milk mixture has come to a simmer, stir in the milk/ cornstarch mixture and continue to stir over heat for an additional 5 minutes, being sure mixture does not come to a boil.
4.Whisking continuously at the same time, 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
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