Cuisinart ICE-30BCFR, Indulgence ICE-30BCC Series Instruction And Recipe Booklet

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ICE-30BCC Series

™

Frozen Yogurt-Ice Cream & Sorbet Maker

INSTRUCTION AND

RECIPE BOOKLET

IB-5611-CAN

Safety Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Cleaning and Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Recipe Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Ice Cream Serving Suggestions . . . . . . . . . . . . . . . . . . . . . . . . . 4

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

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.

• 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.

FEATURES AND BENEFITS

1. Ingredient Spout

Pour recipe ingredients through the spout. Also use to add ingredients, like chips or nuts, without interrupting the freezing cycle.

2. Easy-lock Lid

Transparent to let you watch the freezing process as it progresses. Lid is designed to easily lock to the base.

MAKING FROZEN DESSERTS OR DRINKS

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

⁄2" (1 cm) 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. (Remove plastic bag if you have wrapped freezer bowl.) Place freezer bowl on the centre 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 just rests in the centre of the bowl, with the circle side facing up.

4. Place lid on base. Easy-lock lid mechanism allows lid to rest on base in multiple positions (see diagram).

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

6. Immediately pour ingredients through ingredient spout.

7. Frozen desserts or drinks will be done in 25–35 minutes. The time will depend on the recipe and volume of the dessert or drink you are making. When the mixture has thickened to your liking, it is done. If you desire a firmer consistency, transfer the dessert or drink to an airtight container and store in the freezer for two or more hours.

NOTE: Do not store frozen desserts or drinks in the freezer bowl. Desserts and

drinks will stick to the side of the freezer bowl and may damage the bowl. Store only in a plastic airtight container.

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.

cream, use a total of two cups of the substitute [such as 1 cup (250 ml) cream, 1 cup (250 ml) 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” flavours of ice cream into something fun by adding up to 1 cup (250 ml) of any of the following [or a mixture of 2 or more totaling 1 cup (250 ml)]: chopped cookies, favourite 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 1⁄4- to 1⁄2- 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 flavour 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 filling). You can fill 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 Cuisinart ICE-30BCC into the chilled crust. Freeze for 1 hour until the top is firm, then cover and freeze until needed. Remove from the freezer and place in the refrigerator 30 minutes before

FRESH STRAWBERRY ICE CREAM

Makes about fourteen 1⁄2-cup (125 ml) servings

3 cups (750 ml) fresh ripe strawberries, stemmed and sliced 4 tablespoons (60 ml) freshly squeezed lemon juice 11⁄2 cup (375 ml) sugar, divided 11⁄4 cups (300 ml) whole milk 23⁄4 cups (680 ml) heavy cream 11⁄2 teaspoons (7 ml) pure vanilla extract

In a small bowl, combine the strawberries with the lemon juice and 1⁄2 cup (125 ml) 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 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.

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

If a deeper pink is desired, add red food colouring sparingly by drops until desired colour 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 (750 ml) sliced fresh peaches for the strawberries.

SIMPLE CHOCOLATE ICE CREAM

Makes about fourteen 1⁄2-cup (125 ml) servings

1 cup (250 ml) unsweetened cocoa powder (Dutch process

preferred)

⁄3 cup (150 ml) granulated sugar

⁄2 cup (125 ml) firmly packed brown sugar 11⁄2 cups (375 ml) whole milk 31⁄4 cups (800 ml) heavy cream 1 tablespoon (15 ml) pure vanilla extract

⁄8 cups (275 ml) granulated sugar 3-5 tablespoons (45-75 ml) instant espresso powder (to taste) 3 cups (750 ml) heavy cream 2 teaspoons (10 ml) almond extract 1 teaspoon (5 ml) pure vanilla extract

Melt the butter in a 10-inch (25 cm) 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 flavour; 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 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:

Calories 287 (70% from fat) • carb. 19g • pro. 3g • fat 23g

sat. fat 12g • chol. 71mg • sod. 131mg • calc. 78mg • fiber 0g

For Coffee Ice Cream, omit the toasted buttered almonds, if desired; add 1 tablespoon (15 ml) Kahlua®or other coffee liqueur to the mixture.

Kahlua®is a registered trademark owned by the Kahlua Company.

PUMPKIN PIE ICE CREAM

Makes about fourteen 1⁄2-cup (125 ml) servings

11⁄2 cups (375 ml) whole milk 1 cup (250 ml) packed light or dark brown sugar 2 tablespoons (30 ml) molasses or dark corn syrup 13⁄4 cups (430 ml) pumpkin purée (solid pack pumpkin) 11⁄2 teaspoons (7 ml) cinnamon 1 teaspoon (5 ml) ginger

⁄4 teaspoon (1 ml) freshly ground nutmeg 21⁄2 cups (625 ml) heavy cream 1 teaspoon (5 ml) pure vanilla extract 1 cup (250 ml) crumbled ginger snaps, vanilla butter cookies,

or graham crackers

In a medium mixing bowl, use a hand mixer on low speed to combine

PISTACHIO ICE CREAM

Makes about fourteen 1⁄2-cup (125 ml) servings

11⁄3 cups (330 ml) whole milk, well chilled 11⁄8 cups (275 ml) granulated sugar 3 cups (750 ml) heavy cream, well chilled 11⁄2 teaspoon (7 ml) pure vanilla extract 1 teaspoon (5 ml) pure almond extract 11⁄2 cups (375 ml) shelled pistachios, roughly chopped

(use plain or lightly salted – do not use red pistachios)

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 and almond extracts. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. During the last 5 minutes of freezing, add the pistachios. 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:

Calories 332 (69% from fat) • carb. 22g • pro. 5g • fat 26g

sat. fat 13g • chol. 73mg • sod. 32mg • calc. 79mg • fiber 1g

VANILLA BEAN ICE CREAM

Makes about fourteen 1⁄2-cup (125 ml) servings

21⁄3 cups (580 ml) whole milk 21⁄3 cups (580 ml) heavy cream 1 whole vanilla bean [about 6 inches (153 cm) in length] 3 large eggs 4 large egg yolks 11⁄8 cups (275 ml) sugar 2 teaspoons (10 ml) pure vanilla extract

Combine the milk and cream in a Cuisinart®medium saucepan. Use a sharp knife to split the vanilla bean in half lengthwise. Use the blunt edge to scrape out the “seeds.” Stir the seeds and bean pod into the milk/cream mixture. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.

Combine eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in colour (similar to mayonnaise), about 2 minutes.

thickens and begins to resemble a chocolate pudding. Transfer the chocolate mixture to a bowl and stir in vanilla. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled.

Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving:

Calories 369 (60% from fat) • carb. 34g • pro. 7g • fat 27g

sat. fat 16g • chol. 119mg • sod. 46mg • calc. 100mg • fiber 3g

For Dark Mocha Chip Ice Cream: Add 2 to 3 tablespoons (30-45 ml) espresso powder along with the cocoa. Chop 6 ounces (168 g) bittersweet or semisweet chocolate bar into tiny uneven pieces. Add the chopped chocolate during the last 5 minutes of mixing.

CREAMY BUTTER PECAN ICE CREAM

Makes about fourteen 1⁄2-cup (125 ml) servings

4 tablespoons (60 ml) unsalted butter 1 cup (250 ml) pecan halves and pieces 1 teaspoon (5 ml) kosher salt 21⁄4 cups (550 ml) whole milk 21⁄4 cups (550 ml) heavy cream 1 whole vanilla bean [about 6 inches (153 cm) in length] 4 large eggs 2 large egg yolks 11⁄8 cups (275 ml) sugar 2 teaspoons (10 ml) pure vanilla extract

Melt the butter in a 10-inch (25 cm) skillet. Add the pecans and kosher salt. Cook over medium-low heat until pecans are toasted and golden, stirring frequently, about 4 to 6 minutes. Remove from the heat, strain (the butter will have a pecan flavor and can be strained and reserved for another use). Chill the nuts.

Combine the milk and cream in a Cuisinart

medium saucepan. Use a sharp knife to split the vanilla bean in half lengthwise. Use the blunt edge to scrape out the “seeds.” Stir the seeds and bean pod into the milk/cream mixture. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.

⁄2 quart

a hand or stand mixer fitted with the whip on low speed). While whisking, add

⁄2 cup (125 ml) of the hot half-and-half/sugar mixture and whisk until blended. Stir the egg mixture back into the saucepan; increase heat to medium. Stir the mixture constantly with a wooden spoon, until the mixture is thickened like a custard sauce and registers 180°F (82°C) when checked with an instant-read thermometer. Stir in remaining half-and-half, powdered milk and heavy cream. Strain the mixture through a fine mesh strainer; stir in reserved raspberry purée, vanilla, and food colouring. Cover and refrigerate at least 6 hours before continuing.

Turn the machine on; pour mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. 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.

For Raspberry Lavender Gelato, add 2 tablespoons (30 ml) dried edible lavender flowers to the half-and-half/sugar mixture when heating.

Nutritional information per serving:

Calories 214 (54% from fat) • carb. 22g • pro. 4g • fat 13g

sat. fat 7g • chol. 129mg • sod. 37 mg • calc. 96mg • fiber 2g

BLUEBERRY CASSIS GELATO

Makes about fourteen 1⁄2-cup (125 ml) servings

5 cups (1.25 L) blueberries (thawed if frozen)

⁄4 cup (50 ml) crème de cassis, divided 1 cup (250 ml) granulated sugar 21⁄2 cups (625 ml) half-and-half, divided 6 large egg yolks

⁄2 cup (125 ml) fat-free powdered milk 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 2 teaspoons (10 ml) pure vanilla extract

Place blueberries in a food processor fitted with the metal “s” blade or in a blender (if using a blender, 2 cups (500 ml) at a time for best results). Process until completely puréed and smooth. Press blueberry purée through a fine mesh sieve or chinois with a wooden spoon or spatula. Discard seeds – you will have approximately 3 cups (750 ml) blueberry purée. Combine the blueberry purée with 3 tablespoons (45 ml) of the crème de cassis in a 2quart (1.9 L) non-reactive saucepan and place over medium-low heat. Cook until the mixture is reduced by half. Remove from pan and chill.

⁄2 quart

⁄2 cups

⁄2 quart (3.3 L) saucepan

dissolve the sugar. Keep warm over low heat. Place the egg yolks in a medium bowl and whisk until thickened, about 2 minutes (may use a hand or stand mixer fitted with the whip on low speed). While whisking, slowly add 1 cup (250 ml) of the hot milk/sugar mixture and whisk until blended. Stir the egg mixture back into the saucepan; increase heat to medium. Stir the mixture constantly with a wooden spoon, until the mixture is thickened like a custard sauce and registers 180°F (82°C) when checked with an instant-read thermometer. Strain the custard through a fine mesh strainer into a medium bowl. Stir in light cream, reserved mango purée and vanilla. Cover and refrigerate at least 6 hours before continuing.

Nutritional information per serving:

Calories 188 (35% from fat) • carb. 27g • pro. 4g • fat 8g

sat. fat 4g • chol. 138mg • sod. 41mg • calc. 104mg • fiber 1g

GREEN TEA GELATO

Makes about fourteen 1⁄2-cup (125 ml) servings

31⁄4 cups (800 ml) whole milk 8 green tea bags

⁄4 cup (50 ml) powdered fat-free milk 8 large egg yolks 1 cup (250 ml) granulated sugar 1 cup (250 ml) heavy cream

Place the milk in a medium saucepan and heat to a simmer. Pour half over the tea bags in a medium bowl and let steep for 30 minutes; strain, pressing all the liquid from the tea bags. Stir powdered milk into remaining milk and keep warm over low heat. Place egg yolks and sugar in a medium bowl. Using a hand mixer or whisk, beat until thick and pale yellow (the consistency of mayonnaise). While mixing, slowly add the hot milk and whisk until blended. Stir the egg mixture back into the saucepan and add the tea-infused milk; increase heat to medium. Stir the mixture constantly with a wooden spoon, until the mixture is thickened like a custard sauce and registers 180°F (82°C) when checked with an instant-read thermometer. Strain the custard through a fine mesh strainer into a medium bowl. Stir in cream, cover and refrigerate at least 6 hours before continuing.

Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. During the last 5 minutes of freezing, add the chopped cherries. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt 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 203 (36% from fat) • carb. 30g • pro. 6g • fat 9g

sat. fat 5g • chol. 7mg • sod. 56mg • calc. 156mg • fiber 1g

VERY BERRY FROZEN YOGURT

Makes about fourteen 1⁄2-cup (125 ml) servings

⁄4 cup (180 ml) whole milk

⁄3 cup (80 ml) granulated sugar 4 cups (1L) lowfat vanilla yogurt 18 ounces (505 g) frozen mixed berries, thawed,

puréed and strained to remove seeds

1 teaspoon (5 ml) pure vanilla, almond, or lemon extract

In a medium mixing bowl, use a hand mixer to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes on low speed. Stir in the yogurt, berry purée and extract. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt 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 98 (11% from fat) • carb. 18g • pro. 4g • fat 1g

sat. fat 1g • chol. 5mg • sod. 49mg • calc. 134mg • fiber 1g

COFFEE LATTE FROZEN YOGURT

Makes about fourteen 1⁄2-cup (125 ml) servings

1 cup (250 ml) whole milk 1 packet plain gelatin

⁄2 cup (125 ml) granulated sugar 3 tablespoons (45 ml) instant espresso powder 1 quart (900 ml) about 31⁄2 cups lowfat vanilla yogurt

⁄2 cup (125 ml) half-and-half (can use fat-free)

Place milk in a 2-quart (1.9 L) saucepan; sprinkle with gelatin and let stand 1 minute. Heat milk and gelatin and stir until smooth. Stir in sugar and espresso powder; cook until sugar is dissolved.Transfer to a medium bowl and cool. Add yogurt and half-and-half, stir until completely blended. Turn the machine on; pour

⁄4 cups (550 ml) freshly squeezed lime

⁄4 tablespoons (20 ml) finely chopped lime

CRANBERRY SORBET

Makes about fourteen 1⁄2-cup (125 ml) servings

41⁄2 cups (1.125 L) fresh cranberries, washed and drained,

stems removed and discarded 21⁄4 cups (550 ml) granulated sugar 21⁄4 cups (550 ml) white cranberry juice 11⁄2 cups (375 ml) water

⁄4 teaspoon (1 ml) salt 3 tablespoons (45 ml) light corn syrup 2 teaspoons (10 ml) chopped fresh lime or orange zest

Place cranberries, sugar, white cranberry juice, water, and salt in a 33⁄4 quart (3.6 L) saucepan. Bring to a boil over high heat. Reduce heat to medium low and simmer for 15 minutes, until berries have popped and sugar has dissolved. Cool 10 to 15 minutes. Drain cranberries (reserve cooking liquid) and place in work bowl of food processor fitted with metal “s” blade or in a blender – you may need to do this in 2 batches. Add 1 cup (250 ml) cooking liquid. Cover and process until completely puréed and smooth. Press through a fine mesh strainer to remove seeds and pulp; discard seeds and pulp. Stir in remaining cooking liquid, corn syrup and zest. Cover and refrigerate until totally chilled – 6 hours or longer.

Turn the machine on. Pour the chilled mixture into the freezer bowl, and mix until the mixture thickens, about 25 to 30 minutes. The sorbet will have a soft texture similar to a freshly scooped Italian ice. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

For Cranberry Ginger Sorbet, add 1 tablespoon (15 ml) chopped fresh ginger to the cranberries, sugar and juice to cook. Finely chopped zest of 1 orange or lime may also be added.

Nutritional information per serving:

Calories 164 (0% from fat) • carb. 42g • pro. 0g • fat 0g

sat. fat 0g • chol. 0mg • sod. 69mg • calc. 5mg • fiber 1g

⁄2 quart (1.4 L) saucepan. Bring to a boil over

⁄4 cups

⁄4 quart (3.6 L) non-reactive

The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet 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 138 (9% from fat) • carb. 35g • pro. 2g • fat 2g

sat. fat 1g • chol. 0mg • sod. 6mg • calc.19mg • fiber 4g

SWEET DARK CHERRY SORBET

Makes about fourteen 1⁄2-cup (125 ml) servings

⁄2 cup (125 ml) granulated sugar

⁄2 cup (125 ml) water 3 pounds (1.35 kg) pitted sweet dark cherries

⁄4 cup (50 ml) fresh lemon juice

⁄2 cup (125 ml) orgeat syrup

Place sugar and water in a 11⁄2 quart (1.4 L) saucepan. Bring to a boil over medium-high heat, reduce heat to medium, and cook until the sugar is completely dissolved to make a simple syrup – you will have about 2⁄3 cups (180 ml) simple syrup. Transfer to a bowl and cool completely.

Place the cherries in a food processor fitted with the metal “s” blade. Pulse to chop, then process until completely puréed – you will have about 6 cups (1.5 L) purée. Stir in the lemon juice, orgeat, and cooled simple syrup. Cover and chill for 2 hours or longer.

Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The sorbet will have a soft, slushy texture, similar to a freshly scooped Italian ice. If a firmer consistency is desired, transfer the sorbet 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 66 (1% from fat) • carb.17g • pro. 0g • fat 0g

sat. fat 0g • chol. 0mg • sod. 1mg • calc. 6 mg • fiber 0g

SLUSHIES

Makes six servings

6 cups (1.5 L) cola or other soda, lemonade, cranberry juice,

white grape juice, Kool-Aid®, chilled*

Pour into freezer bowl, turn the machine on and let mix until thick and slushy, about 15 to 20 minutes. Serve immediately, or if desired, transfer to an airtight container and store in the freezer. Remove from freezer at least 20 minutes before serving.

* Do not use sugar-free products to make slushies.

Nutritional information per cola serving:

Calories 43 (0% from fat) • carb. 11g • pro. 0g • fat 0g

sat. fat • 0g • chol. 0mg • sod. 4mg • calc. 3mg • fiber 0g

Kool-Aid®is a registered trademark of Kraft Foods, Inc.

SLUSHY JULIUS

Makes six servings

2 cups (500 ml) water

⁄3 cup (80 ml) granulated sugar 12 ounces (340 g) frozen orange juice concentrate, thawed 21⁄2 cups (625 ml) milk or coconut milk (unsweetened, can use

lowfat)

2 teaspoons (10 ml) pure vanilla extract

Combine water and sugar and stir until sugar is completely dissolved. Stir in remaining ingredients. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened and slushy, about 12 to 20 minutes, depending on thickness preferred. Transfer to tall glasses and serve with straws and a maraschino cherry garnish.

For an “adult” drink, use the coconut milk version and add

⁄2-3⁄4

cup (125-180 ml) rum.

Nutritional information per serving:

Calories 195 (16% from fat) • carb. 37g • pro. 5g • fat 4g

sat. fat 2g • chol. 14mg • sod. 54mg • calc. 141mg • fiber 0g

Pure Indulgence

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Frozen Yogurt–Ice Cream & Sorbet

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Frozen Yogurt–Ice Cream & Sorbet Maker should

product that is

Frozen Yogurt–Ice Cream & Sorbet Maker has been

BEFORE RETURNING YOUR CUISINART®PRODUCT Important: If the nonconforming product is to be serviced by someone other than

Cuisinart’s Authorized Service Centre, please remind the servicer to call our Consumer Service Center to ensure that the problem is properly diagnosed, the product serviced with the correct parts, and to ensure that the product is still under warranty.

is a registered trademark of Cuisinart, 156 Parkshore Drive, Brampton, Ontario L6T 5M1 Printed in China www.cuisinart.ca 04CC18160

Cuisinart ICE-30BCFR, Indulgence ICE-30BCC Series Instruction And Recipe Booklet

Specifications and Main Features

Frequently Asked Questions

User Manual