Cuisipro Donvier Ice Cream Maker User Manual
Ice Cream Maker
Recipe • Instruction Booklet
Welcome To Donvier
tm
Create all-natural premium ice cream and
elegant sorbets in less than 20 minutes with
the Donvier
TM
Ice Cream Maker. Freeze the
Chillfast cylinder overnight, add your favorite
ingredients and turn the handle occasionally
— no salt, ice or electricity required.
Make your homemade frozen desserts — light
and healthy or rich and decadent — it’s your
choice. Try our kitchen-tested recipes, then
experiment with your own. Select sunripened
fruit, yogurt, bittersweet chocolate chunks,
toasted nuts and more. Let the kids add
candy or chocolate bar pieces.
With a Donvier
TM
Ice Cream Maker, dessert
has never been so quick and easy to make,
or so much fun. You’ll never buy commercial
ice cream again!
Store the Donvier
TM
cylinder in the freezer to
whip up/produce/stir up/frozen treats at a
moment’s notice.
Know Your Donvier
tm
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Handle
Cap
Lid
Blade
Cylinder Ring
Donvier
TM
Outer Case
Chillfast
Aluminum
Cylinder
Caring For Your Donvier
tm
To clean your Donvier,TMwash the Chillfast
cylinder in warm, soapy water with a soft
cloth or sponge. Rinse and wipe dry. Do not
use scouring pads or abrasive cleaners.
Never place freezer cylinder in the dishwasher.
To make ice cream at a moment’s notice,
store cylinder upright in the freezer.
Freeze cylinder for at least seven hours or
overnight. For best results, freezer temperature should be at least 0 F (-18 C). You may
need to set your freezer to a colder setting.
Do not freeze the Donvier’s plastic parts.
Do not handle frozen cylinder with wet
hands, or allow children to use the machine
without supervision.
The Chillfast refrigerant used in the Donvier
cylinder is completely safe and non-toxic.
Making DonviertmIce Cream
Remove metal Chillfast cylinder from the freezer.
Place flexible plastic ring over the cylinder rim
and press down piece by piece with your fingers.
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Line up the arrows on the cylinder rim and
on the outer case and place chilled cylinder
in case. It should fit snugly.
Fit the bottom of the blade into the shallow
hole in the cylinder.
Pour chilled ice cream mixture into the
Chillfast cylinder.
Place lid on the cylinder, aligning the arrow
on the cylinder ring with the “lock” tab on
the lid.
Lock lid by turning it counter-clockwise into
position. Immediately attach handle and turn
it clockwise slowly 3-4 times.
Let mixture sit for 2-3 minutes, then turn
handle clockwise again 2-3 times. Repeat for
15-20 minutes, until handle is difficult to turn.
If not serving immediately, remove handle
and blade and plug the lid opening with the
plastic cap, which snaps into the top of the
handle. Do not let children play with the cap.
At this point, your ice cream will be soft. For
harder ice cream, leave the cap on for up
to 30 minutes. For hard-packed ice cream,
transfer ice cream to a separate container,
cover and freeze for 1 hour.
Place leftover ice cream in a separate
container and store in the freezer.
Helpful Hints
The metal Chillfast cylinder must be completely frozen.
Once the cylinder has been removed from
the freezer, use within 10 minutes.
For maximum volume, pre-chill ice cream
mixtures. Make cooked mixtures at least
one day ahead.
For richer, creamier ice cream, add more
cream and less milk.
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Alcohol gives ice cream a softer texture. It
is best added later in the freezing process.
When pouring ice cream base into the
frozen cylinder, leave at least 3/16” (.5 cm)
head space to allow mixture to expand
during freezing.
Do not use metal utensils to stir or scoop
your ice cream
–
they may damage
the cylinder.
Turn the blade more frequently — every
minute or two – when making water-based
frozen treats such as sorbet.
ICE CR EAM — Milk or cream mixed with
sweeteners and flavorings and churned
in a machine is the basis for creamy
smooth ice cream.
Frozen Pumpkin Ice Cream
2 eggs . . . . . . . . . . . . . . . . . . . . . . . . . . .2
1/4 tsp cinnamon . . . . . . . . . . . . . . . . . .1ml
1/2 tsp nutmeg . . . . . . . . . . . . . . . . . . . .2ml
1 1/2 cup milk . . . . . . . . . . . . . . . . . . .375 ml
1 cup sugar . . . . . . . . . . . . . . . . . . . . .125 ml
1 cup whipping cream . . . . . . . . . . . .250 ml
1 cup fresh cooked or solid
packed canned pumpkin . . . . . . . . . .250 ml
In a saucepan over medium heat, whisk
milk, sugar and eggs. Stirring constantly,
cook until slightly thickened, about 10 minutes. Remove from heat. Whisk in cream,
pumpkin, cinnamon and nutmeg. Chill
thoroughly. Makes about 1 Qt/.9L.
4
Brandy Eggnog Ice Cream
3 egg yolks . . . . . . . . . . . . . . . . . . . . . . . .3
1/4 tsp nutmeg . . . . . . . . . . . . . . . . . . . .1ml
1 3/4 cups milk, divided . . . . . . . . . . .425 ml
2/3 cup sugar . . . . . . . . . . . . . . . . . . .150 ml
1 3/4 cups whipping cream . . . . . . . .425 ml
1/4 cup brandy or 2 1/2 tsp/12ml
brandy flavoring . . . . . . . . . . . . . . . . . . .50 ml
In a saucepan over medium heat, heat 1 cup
milk. In a small bowl whisk together sugar
and egg yolks. While stirring constantly, add
hot milk to egg mixture. Return to saucepan.
Stirring constantly, cook until slightly thickened,
about 10 minutes. Remove from heat. Stir in
remaining milk, cream, nutmeg and brandy.
Chill thoroughly. Makes about 1 Qt/.9L.
Healthy Peach Ice Cream
2 egg yolks . . . . . . . . . . . . . . . . . . . . . . . .2
1
(28 oz.) can peaches in
natural syrup . . . . . . . . . . . . . . . . . . . .796 ml
2 tbsp sugar . . . . . . . . . . . . . . . . . . . . . . 30 ml
1 1/2 cups low fat or skim milk . . . . .375 ml
1/2 cup non-fat milk powder . . . . . . . .125 ml
Fresh fruit, if desired
In a food processor/blender, process peaches
and syrup to a smooth puree. In saucepan,
beat egg yolks with sugar until thick and
creamy. Scald milk. Stir in non-fat dried milk
until dissolved. Pour milk over eggs, stirring
continually until custard thickens. Remove
from heat. Cool. Make about 1 Qt/.9L.
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