instruction and recipe booklet

INSTRUCTION AND
RECIPE BOOKLET
The Fruit Scoop™ Frozen Dessert Maker
ICE-31A SERIES
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT
SAFEGUARDS
SAVE THESE
INSTRUCTIONS
When using an electrical appliance, basic safety
precautions should always be taken 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
liquids.
3. Close supervision is necessary when any appliance is
used by or near children or individuals with certain
disabilities.
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 and
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. Call Cuisinart consumer
service center (see Warranty) to return for examination,
repair or adjustment
7. The use of attachments not recommended by Cuisinart
may cause fire, electric shock or risk of injury, and may
void the warranty.
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.
FOR HOUSEHOLD
USE ONLY
SPECIAL CORD SET
INSTRUCTIONS
A short power-supply cord is provided to reduce the risks
resulting from becoming entangled in or tripping over a
longer cord. Longer extension cords may be used if care is
exercised in their use.
If a long, cord is used, the marked electrical rating of the
extension cord should be at least as great as the electrical
rating of the appliance, and the longer cord should be
arranged so that it will not drape over the countertop or
tabletop, where it can be pulled on by children or animals,
or tripped over.
CAUTION
•
•
•
•
•
2
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 nameplate agrees with your voltage.
Never clean with abrasive scouring powders or hard
implements.
TABLE OF CONTENTS
FEATURES AND BENEFITS
1.
Important Safeguards. . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Before Using for the First Time . . . . . . . . . . . . . . . . . . . . 3
2.
Freezing Time and Bowl Preparation. . . . . . . . . . . . . . . . 4
Assembling Paddle Assembly . . . . . . . . . . . . . . . . . . . . . 4
Making Frozen Desserts. . . . . . . . . . . . . . . . . . . . . . . . . . 4
3.
Adding Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Safety Feature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
a.
Cleaning, Storage and Maintenance . . . . . . . . . . . . . . . . 5
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
b.
Recipe Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
c.
d.
4.
5.
6.
7.
8.
9.
Ingredient Guide
Add ingredients to be churned through the guide. Also
use to add extras like chips or nuts without interrupting
the freezing cycle.
Transparent Lid
1.
Lets you watch the
freezing process as it
progresses. Easily lifts
on and off base.
2.
Paddle Assembly
Fits into freezer bowl to
churn ingredients during
freezing process.
Paddle Holder – holds
a
paddle in place as it
rotates.
Locking Bar – locks
paddle into position in
paddle holder.
NEW Fresh Fruit Paddle
– specially designed to
b
mash and mix fresh fruit
to create frozen desserts
and drinks with a variety
of textures and flavors.
Ice Cream Paddle –
c
d
mixes and aerates
ingredients to create ice
cream, frozen desserts and drinks.
Freezer Bowl
Contains cooling liquid inside a
double-insulated wall to keep bowl
cool and temperature even. Ingredients
freeze quickly and evenly.
4.
Base
Houses a heavy-duty motor strong
enough to process frozen fresh fruit
recipes, ice cream, frozen yogurt,
sherbet, sorbet and frozen drinks.
On/Off Switch
6.
Rubber Feet (not shown)
5.
Nonslip feet keep base stationary
during use.
Cord Storage (not shown)
Unused cord can be easily pressed into an opening in
the base of the unit to keep counters neat.
BPA-Free (not shown)
All materials that come in contact with food are
BPA free.
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.
3
FREEZING TIME AND BOWL
PREPARATION
4. Turn the locking bar clockwise, until it clicks into position
under the tabs on the top of the paddle holder.
The freezer bowl must be completely frozen before you begin
your recipe. Before freezing, wash and dry the bowl
completely. The length of time needed to reach the frozen
state depends on how cold your freezer is. It is
recommended that you place the freezer bowl in the back of
your freezer where it is coldest. Be sure to place the freezer
bowl on a flat surface in its upright position for even freezing.
Generally, freezing time is between 16 and 24 hours. Shake
the bowl to determine whether it is completely frozen. If you
do not hear the liquid within the bowl moving, the cooling
liquid is therefore frozen. For the most convenient frozen
desserts and drinks, leave your freezer bowl in the freezer
at all times. Use the bowl immediately after removing from
the freezer. It will begin to quickly defrost once it has been
removed from the freezer.
Reminder: Your freezer should be set to -18°C to ensure
proper freezing of all foods.
ASSEMBLING PADDLE
ASSEMBLY
1. Set paddle holder on counter with open end down.
2. Insert the desired paddle into the paddle holder, setting
the wide tab on the bottom of the paddle into the
opening on the bottom of the paddle holder.
MAKING FROZEN DESSERT
1.
Prepare recipe ingredients from pages that follow or
from your own recipe. If you use your own recipe, be
sure it yields less than 1.5 litres.
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 assembled paddle holder with selected paddle
onto the raised hub in the bottom of the freezing bowl.
4. Place lid on base and rotate clockwise until tabs on lid
lock in place on base.
5. Press On/Off switch to ON position. Freezer bowl will
begin to turn.
6. Immediately pour ingredients through ingredient spout.
NOTE: Ingredients must be added to the freezer
bowl after unit is turned on.
7. Ice cream and frozen desserts will be done in 15 to 25
minutes. The average blending and freezing time for
fresh fruit desserts is about 15 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.
NOTE: Do not store frozen desserts in the freezer bowl.
Desserts will stick to the sides of the freezer bowl and may
damage the bowl. Store only in a freezer-safe, airtight
container.
FROZEN FRESH FRUIT
DESSERT TIPS
3. Push the locking bar firmly onto the ball on top of the
paddle. Press down until you hear and feel it click into
place.
For frozen fresh fruit desserts, the fruits that work best and
require only minimal preparation include softer items like
bananas, mangos, strawberries, kiwis, apricots and
peaches.
Firm items like apples, pears or unripe peaches should first
be cooked until soft, to achieve the smoothest, frozen
results.
Cooking fruit is an opportunity to infuse it with flavors and
spices like cinnamon and nutmeg or fresh herbs like mint or
basil. If cooking fruit, chill before adding to the freezer bowl.
Harder items like coconut, hard-seeded items like
pomegranate, pulpy items like citrus, or fibrous items like
pineapple should be blended first or cut up into small
pieces and mixed in with other creamier fruits like bananas,
4
mangoes or strawberries for best results.
For best results, cut fruit into 3 - 5cm pieces.
Four cups of fruit is the recommended average for
processing at one time.
Fruit such as nectarines, apricots, grapes, cherries, berries
do not need to be peeled and extra flavour, colour &
nutrients will result. It may be that all the skin is broken
down however this adds to the fresh fruit appearance.
Processing 4 cups of fruit usually takes about 15 to 20
minutes. Time will vary based on type of ingredients used,
as well as amount.
Frozen fruit dessert consistency can be adjusted by
adjusting the freeze time. The longer the fruit is processed,
the smoother the consistency. For slushy-style drinks, run it
for the least amount of time and add juice as a mix-in
during the last couple of minutes (see the Mango Slushy
recipe on page 12 as an example).
Most fruits can be ready to serve in as little as 15 minutes.
The higher the water content, the faster the freeze. For
instance, watermelon is ready in 10 minutes.
Higher water content fruits, like melon, should be prepared
in advance so some of the water can be drained and not
frozen for the best consistency.
For melon, like cantaloupe and honeydew, where the fruit is
rather firm, add fruit slowly to the freezer bowl and only add
up to 3 cups.
Mix-ins, like chopped nuts or chocolate, should be added
during the last few minutes of processing.
Use very ripe fruits for the sweetest flavor. Simple syrup
(equal parts sugar and water, see recipe on page 11) may
be used as a sweetener.
Peel fruit and remove seeds before cutting and preparing in
the “fruit scoop” bowl.
When removing the frozen sorbet or ice cream try to avoid
using metal spoons at it may scrap and damage the bowl.
Ideally use of plastic spoon or spatula.
Store remaining sorbet or ice cream in an airtight container
in the freezer. Before covering with lid, press a piece of
plastic wrap directly on the sorbet or ice cream to prevent
freezer burn. Remove sorbet from freezer about 15 to 20
minutes before serving. Ice cream may be removed 10 to
15 minutes before serving.
ADDING INGREDIENTS
Ingredients such as chips and nuts should be added about
2 minutes before the recipe is complete. Once the dessert
has begun to thicken, add the ingredients through the
ingredient spout. Nuts and other ingredients should be no
larger than a chocolate chip.
SAFETY FEATURE
The Cuisinart® Fruit Scoop™ Frozen Dessert Maker is
equipped with a safety feature that automatically stops the
unit if the motor 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. To reset the unit,
put the On/Off switch in the OFF position and unplug the
unit. Let the unit cool off. After a few minutes, you may turn
the unit on again and continue making the dessert.
5
CLEANING, STORAGE AND
MAINTENANCE
Cleaning
Clean the freezer bowl, mixing paddle and lid in warm,
soapy water. DO NOT PUT FREEZER BOWL IN THE
DISHWASHER. DO NOT CLEAN WITH ABRASIVE
CLEANERS 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 paddle, or base in freezer. You may store
the freezer bowl in the freezer for convenient, immediate
use. Do not store frozen desserts in the freezer bowl in the
freezer for more than 30 minutes at a time. Transfer frozen
desserts to a freezer-safe, airtight container for longer
storage in the freezer.
Maintenance
Any other servicing should be performed by an authorized
service representative.
WARRANTY
THREE-YEAR LIMITED
WARRANTY
Your Cuisinart® The Fruit Scoop Frozen Desert Maker
has been manufactured to strict specifications and
has been designed for use with the Cuisinart® The
Fruit Scoop Frozen Desert Maker accessories and
replacement parts. These warranties expressly exclude
any defects or damages caused by accessories,
replacement parts, or repair service other than those
that have been authorised by Cuisinart®. These
warranties do not cover any damage caused by
accident, misuse, shipment, or other than ordinary
household use. These warranties exclude all incidental
or consequential damages.
This warranty supersedes all previous warranties on
Cuisinart® The Fruit Scoop Frozen Desert Maker. This
warranty is available to consumers only. You are a
consumer if you own a Cuisinart® The Fruit Scoop Frozen
Desert Maker that was purchased at retail for personal,
family, or household use. This warranty is not available to
retailers or other commercial purchasers or owners.
We warrant that your Cuisinart® The Fruit Scoop Frozen
Desert Maker will be free of defects in material or
workmanship under normal home use for three years
from the date of original purchase.
Please visit our website, www.cuisinart.com.au for the
fastest most efficient way to complete your product
registration.
or
Call toll-free 1800 808 971 (AUST), 0800 435 000 (NZ),
or
Write to
Cuisinart® Australia
24 Salisbury Road
Asquith NSW 2077
or
Cuisinart® New Zealand
44 Apollo Drive Mairangi Bay
Auckland New Zealand
However, the above registration methods do 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
Ice Cream maker should prove to be defective within
the warranty period, we will repair it (or, if we think it
necessary, replace it)without charge to you.
This warranty expressly excludes any defects or
damages caused by accessories, replacement parts,
or repair service other than those that have been
authorised by Cuisinart®.
This warranty does not cover any damage caused
by accident, misuse, shipment or other than ordinary
household use.
Please also be sure to include a return address, daytime
phone number, description of the product defect,
product serial number (stamped on bottom of product
base), and any other information pertinent to the
product’s return.
6
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 they yield no more than 1.5 litres.
• Frozen desserts from the Cuisinart® Fruit Scoop™ Frozen
Dessert Maker use pure, fresh ingredients. Because of
this, the desserts and drinks do not have the same
characteristics as commercially prepared frozen desserts
and drinks. Most store-bought versions use gums and
preservatives to make them firmer. If you desire a firmer
consistency, transfer the dessert to an airtight
container and store in the freezer until desired
consistency is reached, usually two or more hours.
• Some recipes use precooked ingredients. For best results,
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, fill a large container with ice and
water. Place saucepan or other container into the ice
bath. Cool precooked ingredients completely.
• Prior to freezing, most recipes may be stored in the
refrigerator for up to 3 days.
• You may substitute lower-fat creams (e.g., half and half),
milk (reduced fat or low-fat) as well as non-dairy milks
(soy, rice) for thickened 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, 1 cup whole milk).
• You may substitute artificial sweeteners for sugar. If the
recipe is to be precooked, add the sweetener after the
heating process is complete and ingredients have cooked.
Stir the mixture thoroughly to dissolve the sweetener.
• In recipes that use alcohol, add the alcohol during the last
2 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 sweetener such as honey or
sugar in the recipe.
• The following Cuisinart recipes will yield up to 1.5 litres of
dessert. When pouring ingredients in through the
ingredient spout, DO NOT fill the freezer bowl higher than
7cm from the top of the freezer bowl. The ingredients will
increase in volume during the freezing process.
• When making more than one recipe at a time, be sure the
freezer bowl is completely frozen before each use.
Additional freezer bowls may be purchased on the
Cuisinart website ( www.cuisinart.com.au ).
• Make sure mixing paddle and lid are in place before
turning on machine.
• For fresh fruit frozen dessert tips see page 4.
7
RECIPES
Nectarine “Sorbet” ............................................ 8
Banana Chip “Ice Cream” ................................. 8
Summer Fruit “Sorbet” ...................................... 8
Kiwi-Lime “Sorbet” ............................................ 8
Tropical Mango “Sorbet” with Ginger ............... 9
Strawberry Basil “Sorbet” ................................. 9
Raspberry and Mint Sorbet ............................. 9
Mixed berries & orange “Sorbet” ...................... 9
Papaya with lime Sorbet ................................. 9
Pear & Riesling “Sorbet” ................................. 10
Apple & Maple syrup “Sorbet” ........................ 10
Simple Syrup ................................................... 10
Piña Colada ..................................................... 10
Mango Slushy.................................................. 10
Frozen Fruit & Yoghurt Smoothie .................... 11
Simple Vanilla Ice Cream ................................ 11
Double Chocolate Ice Cream .......................... 11
Espresso Choc Chip Ice Cream ...................... 11
Fresh Strawberry Ice Cream ........................... 12
Salted Caramel Ice Cream .............................. 12
Dairy-Free Vanilla Ice Cream ........................... 13
Coconut Ice Cream with
Chocolate Chunks (dairy free) ......................... 13
Triple Citrus Sorbet ......................................... 13
Rich Vanilla Frozen Yogurt .............................. 14
Hot Fudge Sauce ............................................ 14
Quick Ice Cream Sandwiches ......................... 14
Nectarine “Sorbet”
4. Once the banana mixture is frozen, but still soft, about 15
minutes, slowly drizzle or spoon in the melted
chocolate to the churning mixture. Once all has
been added, allow to churn to fully mix for an
additional 1 minute.
While we suggest nectarines, this is best made with
very ripe, seasonal fruit. If nectarines are not available,
any other ripe stone fruit will work — peaches and
apricots being the best alternatives.
Summer Fruit “Sorbet”
Makes about 3 cups
800g
nectarines, pitted and cut into 3cm pieces
(or you may use other stone fruit, such as
peaches and/or apricots − both should be
peeled and pitted)
1½
tablespoons Honey or Simple Syrup
(see recipe, page 11) - (optional, based on
sweetness of the fruit)
¼
Keep the bananas, but use any other favourite fruit to
come up with your own blend. Bananas are a good base
and lend a creaminess to almost any combination.
Makes about 3 cups
cup toasted, sliced or chopped almonds
(optional)
200g
medium, ripe bananas, cut into 2.5cm pieces
350g
whole mango - flesh cut into 2.5cm pieces
250g
strawberries, hulled and halved
1. Assemble the paddle holder of the Cuisinart® Fruit
Scoop™ Frozen Dessert Maker with the fresh fruit
paddle. Place in freezer bowl and turn the unit on.
While the unit is running, put all of the fruit into the
frozen freezer bowl.
1. Assemble the paddle holder of the Cuisinart Fruit
Scoop™ Frozen Dessert Maker with the fresh fruit
paddle. Place in freezer bowl and turn the unit on.
While the unit is running, put the nectarines, honey
or syrup (if using) into the frozen freezer bowl.
®
2. Allow to churn until desired consistency, about 1520 minutes.
2. Once the nectarine mixture is frozen, but still soft,
about 18 minutes, slowly add the almonds (if using)
to the churning mixture. Once all have been added,
allow to churn to fully mix for an additional 1 minute.
Kiwi-Lime “Sorbet”
Sweet and sour, this kiwi sorbet is a refreshing,
low-calorie dessert.
Banana Chip “Ice Cream”
Makes about 3 cups
So creamy and delicious —
hard to believe it is not ice cream!
800g
medium, ripe kiwis, peeled and cut into 2.5cm
pieces
1
lime, rind finely grated and juiced
2
tablespoons agave syrup or Simple Syrup
(see recipe, page 11) – optional
Makes about 3 cups
1
tablespoon honey
1
teaspoon vanilla extract
¼
teaspoon ground cinnamon Pinch salt
750g
medium, ripe bananas, cut into 2.5cm pieces
60g
dark chocolate, chopped (if using choc chips,
about 1⁄3 cup)
1. Assemble the paddle holder of the Cuisinart® Fruit
Scoop™ Frozen Dessert Maker with the fresh fruit
paddle. Place in freezer bowl and turn the unit on.
While the unit is running, put the kiwi fruit, lime rind
& juice into the frozen freezer bowl.
1. Mix the honey, vanilla, cinnamon and salt together in
a small measuring cup or bowl. Set aside.
2. Assemble the paddle holder of the Cuisinart® Fruit
Scoop™ Frozen Dessert Maker with the fresh fruit
paddle. Place in freezer bowl and turn the unit on.
While the unit is running, put the bananas into the
frozen freezer bowl and then follow with the
combined honey mixture.
2. If you choose to use the agave syrup add it now. If
you are not using syrup reduce the lime juice so that
the result is not too tart.
3. Allow to churn until desired consistency, about 1520 minutes.
3. While the bananas are churning, melt the chocolate
and keep warm; reserve.
8
Tropical Mango “Sorbet” with Ginger
Raspberry and Mint Sorbet
Blending the ingredients first allows the ginger flavour
to really shine in this creamy, frozen dessert.
Makes about 3 cups
Makes about 3 cups
½
cup coconut milk
800g
ripe mangos, peeled, seeded and cut into 2cm
pieces
1cm
piece peeled and chopped fresh ginger
Pinch salt
800g
fresh or frozen raspberries
2
teaspoons finely chopped fresh mint leaves
2
tablespoons honey (optional)
1. Assemble the paddle holder of the Cuisinart® Fruit
Scoop™ Frozen Dessert Maker with the fresh fruit
paddle. Place in freezer bowl and turn the unit on. While
the unit is running, put the berries, orange rind & 1
tablespoon of orange juice into the frozen freezer bowl.
1. Put all ingredients, in the order listed, into a blender
jug. Run on High until fully blended.
2. Allow to churn until desired consistency, about 15
minutes.
2. Assemble the paddle holder of the Cuisinart® Fruit
Scoop™ Frozen Dessert Maker with the fresh fruit
paddle. Place in freezer bowl and turn the unit on.
While the unit is running, pour the mango mixture
into the frozen freezer bowl.
Note - If using frozen mixed berries allow to thaw first.
Then drain excess liquid before weighing – too much
liquid may result in a softer sorbet. If the berries are a
little tart it may be best to add the honey.
3. Allow to churn until desired consistency, about 20
minutes.
Mixed Berry & orange “Sorbet”
Since this recipe can be made with either fresh or frozen
berries, it can be enjoyed any time of year.
Strawberry Basil “Sorbet”
Strawberries and basil are two ingredients that scream
summer. They come together nicely in this bright sorbet.
Makes about 4 cups
800g
mixed berries (fresh or frozen)
Makes about 3 cups
1
orange, rind finely grated and juiced
½
cup Simple Syrup (see recipe, page 11) 3 to 4
large sprigs fresh basil
750g
fresh strawberries, hulled and halved
1. Assemble the paddle holder of the Cuisinart® Fruit
Scoop™ Frozen Dessert Maker with the fresh fruit
paddle. Place in freezer bowl and turn the unit on. While
the unit is running, put the berries, orange rind & 1
tablespoon of orange juice into the frozen freezer bowl.
1. Prepare the basil simple syrup. Put the simple syrup
into a small saucepan set over medium heat. Once
syrup comes to a simmer, add the basil and remove
the pan from the heat. Rest for about 30 minutes
before removing the basil and then chilling
completely for use.
2. Allow to churn until desired consistency, about 15
minutes.
Note - If using frozen mixed berries allow to thaw first.
Then drain excess liquid before weighing – too much
liquid may result in a softer sorbet.
2. Once the simple syrup has cooled, prepare your
frozen dessert. Assemble the paddle holder of the
Cuisinart® Fruit Scoop™ Frozen Dessert Maker with
the fresh fruit paddle. Place in freezer bowl and turn
the unit on. While the unit is running, add the
strawberries into the frozen freezer bowl and then
follow with the basil simple syrup*.
Papaya with lime Sorbet
Makes about 3 cups
3. Allow to churn until desired consistency, about 20
minutes.
*There will be some simple syrup remaining. It can be
stored in an airtight container in the refrigerator for up
to one week and used like the simple syrup recipe on
page 11.
800g
ripe papaya, peeled seed and cut into
2cm pieces
1
lime, rind finely grated and juiced
2
tablespoons coconut syrup
1. Assemble the paddle holder of the Cuisinart® Fruit
Scoop™ Frozen Dessert Maker with the fresh fruit
paddle. Place in freezer bowl and turn the unit on. While
9
on. While the unit is running, pour the mixture into
the frozen freezer bowl.
the unit is running, add the papaya, lime rind, 1 teaspoon
lime juice and coconut syrup into the frozen freezer bowl.
3. Allow to churn until desired consistency, about 20
minutes.
2. Allow to churn until desired consistency, about 15
minutes.
Simple Syrup
Pear & Sweet Riesling “Sorbet”
Simple syrup is a great ingredient to have on hand.
It can be stored in an airtight container in the
refrigerator for up to one week.
Pears and Riesling, a quintessential flavour
combination for autumn, are delicious together
in this guilt-free, creamy sorbet
Makes 1½ cups
Makes about 3 cups
700g
ripe pears, peeled, cored and cut into 4cm
pieces
250ml
sweet Riesling wine
1
tablespoon honey
1
teaspoon vanilla extract
1
cup water
1
cup white sugar
1. Put water and sugar into a small saucepan and
place over medium-high heat. Once mixture comes
to a boil, stir to make sure all sugar is dissolved and
then remove from heat.
1. Put all ingredients into a medium saucepan set over
medium heat. Bring mixture to a boil and then
reduce heat to a simmer. Allow to simmer until pears
are very soft and Riesling has slightly thickened,
about 30 - 35 minutes. Cool completely.
2. Once fully cooled, assemble the paddle holder of
the Cuisinart® Fruit Scoop™ Frozen Dessert Maker
with the fresh fruit paddle. Place in freezer bowl and
turn the unit on. While the unit is running, pour the
mixture into the frozen freezer bowl.
3. Allow to churn until desired consistency, about 20
minutes.
Apple & maple syrup “Sorbet”
Try this frozen apple dessert topped
with toasted coconut
2. Cool completely before using.
Piña Colada
Using real coconut milk provides the creaminess and
maintains the flavour without any artificial ingredients.
Makes about 4 cups
1
can (270ml) pure coconut milk
¾
cup white rum
½
cup agave syrup or Simple Syrup (see recipe,
above)
900g
ripe fresh pineapple, peeled cut into 4cm pieces
1. Put all ingredients, in the order listed, into a blender
jug. Run on High until fully blended.
Makes about 3 cups
2. Assemble the paddle holder of the Cuisinart® Fruit
Scoop™ Frozen Dessert Maker with the fresh fruit
paddle. Place in freezer bowl and turn the unit on.
While the unit is running, pour the pineapple mixture
into the frozen freezer bowl.
700g
Granny Smith apples, peeled, cored and cut
into 4cm pieces
2
tablespoons maple syrup
1
cinnamon stick
¼
teaspoon ground nutmeg Pinch ground allspice
3. Allow to churn until a slushy consistency, about 10 15 minutes. Serve in chilled glasses.
Mango Slushy
1. Put all ingredients into a medium saucepan set over
medium heat. Bring mixture to a boil and then reduce
heat to a simmer. Allow to simmer until apples are
very soft, about 30 - 35 minutes. Cool completely.
2. Once fully cooled, remove the cinnamon stick &
discrd. Assemble the paddle holder of the Cuisinart®
Fruit Scoop™ Frozen Dessert Maker with the fresh
fruit paddle. Place in freezer bowl and turn the unit
10
A fun drink or mocktail for kids of all ages.
Makes about 4 cups
800g
ripe mangoes, peeled, seeded & cut into
2cm pieces
1
cup fresh orange juice
1
tablespoon agave nectar (optional)
about 20 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.
Fresh mint leaves to serve
1. Assemble the paddle holder of the Cuisinart® Fruit
Scoop™ Frozen Dessert Maker with the fresh fruit
paddle. Place in freezer bowl and turn the unit on.
While the unit is running, put the mango into the
frozen freezer bowl.
Double Chocolate Ice Cream
For the chocolate lover.
2. Churn the mango for about 5 minutes, to allow the
mango to break down and become smooth, and
then add the remaining ingredients.
Makes about 5 cups
3. Allow to churn until a slushy consistency, an
additional 1 to 2 minutes. Serve immediately in
chilled glasses with mint sprig and a straw.
¾
cup cocoa powder, sifted
¼
cup caster sugar
cup packed light or dark brown sugar Pinch salt
Frozen Fruit & Yoghurt Smoothie
If you have any leftover frozen fruit from the recipes
above? Blend it up to make a cool smoothie.
250ml
full cream milk
250ml
thickened cream
½
tablespoon vanilla extract
½
cup Hot Fudge Sauce, warm
(see recipe, page 16)
Makes about 3 cups
1
cup natural Greek style yoghurt
2
cups frozen fruit mixture (choose your favourite recipe or blend)
1. Put all ingredients, in the order listed, into a blender
jug. Run on High until fully blended.
2. Serve immediately in chilled glasses.
Simple Vanilla Ice Cream
This ice cream can easily be dressed up
by adding your favourite berries, passionfruit
or chopped honeycomb.
Makes about 3 cups
180ml
full cream milk
½
cup caster sugar Pinch salt
375ml
thickened cream
1½
teaspoons vanilla extract
1. In a medium bowl, combine the cocoa, sugars and
salt. Add the milk and mix using a hand mixer or
whisk on low speed, beat to combine until the
cocoa and sugars are dissolved. Stir in the cream
and vanilla. Cover and refrigerate at least 2 hours,
preferably overnight. Whisk mixture together again
before continuing.
2. Assemble the paddle holder of the Cuisinart® Fruit
Scoop™ Frozen Dessert Maker with the ice cream
paddle. Place in freezer bowl and turn the unit on.
While the unit is running, pour the mixture into the
frozen freezer bowl. Allow to churn until thick, about
18 to 20 minutes. Just before finishing, add the Hot
Fudge Sauce and allow to mix into the churning ice
cream for about 1 minute. Turn unit off. 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.
Variation – use ½ cup warmed store brought thick
caramel sauce instead of fudge sauce.
Espresso Choc Chip Ice Cream
1. In a medium bowl, combine the milk, sugar and salt
mix using a hand mixer or whisk on low speed until
the sugar is dissolved. Stir in the cream and vanilla.
Cover and refrigerate a minimum of 2 hours,
preferably overnight. Whisk mixture together again
before continuing.
2. Assemble the paddle holder of the Cuisinart® Fruit
Scoop™ Frozen Dessert Maker with the ice cream
paddle. Place in freezer bowl and turn the unit on.
While the unit is running, pour the mixture into the
frozen freezer bowl. Allow to churn until thickened,
Serve with whipped cream to really indulge.
Makes about 3 cups
1
recipe Simple Vanilla Ice Cream (see recipe,
page 12)
1
tablespoon cornflour
1
tablespoon instant espresso coffee
cup dark or milk chocolate chips
11
Salted Caramel Ice Cream
1. Whisk together the vanilla ice cream base and then
add the cornstarch and the espresso. Whisk well
until fully incorporated and smooth. Cover and
refrigerate a minimum of 2 hours, preferably
overnight. Whisk mixture together again before
continuing.
This decadent combination will satisfy your sweet and
salty cravings.
Makes about 3 cups
2. Assemble the paddle holder of the Cuisinart Fruit
Scoop™ Frozen Dessert Maker with the ice cream
paddle. Place in freezer bowl and turn the unit on.
While the unit is running, pour the mixture into the
frozen freezer bowl. Allow to churn until thick, about
18 to 20 minutes. Just before finishing, add the
chocolate chips and allow to mix into the churning
ice cream for about 1 minute. 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.
®
Fresh Strawberry Ice Cream
Best made when strawberries are at their peak of
freshness, this ice cream is light, sweet and fruity.
full cream milk
½
cup caster sugar Pinch salt
300ml
thickened cream
1
teaspoon vanilla extract
250g
ripe strawberries, hulled and halved (or quartered If they are particularly large in size)
300ml
full cream milk
300ml
thickened cream
cup caster sugar, divided
Pinch salt
1½
teaspoons vanilla extract
4
large egg yolks
Caramel Sauce:
½
cup white sugar
¼
teaspoon salt
2 to 3
tablespoons water (enough to cover sugar to
make it seem like wet sand)
¼
cup thickened cream
40g
unsalted butter
Flaked sea salt, for garnish
Makes about 5 cups
125ml
Ice Cream Base:
1. In a medium saucepan set over medium-low heat,
whisk together the milk, cream, half of the sugar, salt
and vanilla extract Bring the mixture to a gentle boil.
2. While the milk/cream mixture is heating, combine
the yolks and remaining sugar in a medium bowl.
Mix using a hand mixer or whisk on low speed, beat
until mixture is pale and thick.
1. In a medium bowl, combine the milk, sugar and salt.
Mix using a hand mixer or whisk on low speed, beat
to combine until the sugar is dissolved. Stir in the
cream and vanilla. Cover and refrigerate a minimum
of 2 hours, preferably overnight.
2. Assemble the paddle holder of the Cuisinart® Fruit
Scoop™ Frozen Dessert Maker with the fresh fruit
attachment. Place in freezer bowl and turn the unit
on. While the unit is running, pour the strawberries
into the frozen freezer bowl and let mix for 5 minutes
to break up. Once the 5 minutes have elapsed,
whisk the ice cream base together and then pour
into frozen freezer bowl with the churning
strawberries. Allow to mix until thickened, about 20 30 additional 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.
Variation use raspberries instead of strawberries.
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 take about 10 - 15 minutes.
4. Pour the mixture through a fine mesh strainer and
bring to room temperature. Cover and refrigerate a
minimum of 2 hours, preferably overnight.
5. Once the ice cream base has sufficiently cooled,
prepare the caramel sauce. Put the sugar, salt and
water into a heavy based, small saucepan set over
medium heat. Keep an eye on the caramel and allow
to cook until amber in colour (the colour of maple
syrup). Remove from heat and stir in the cream and
butter (it will froth a bit, so add it slowly). Whisk
together and then set aside until ready to use. Allow
to cool to room temperature.
6. Reserve 2 tablespoons of the caramel sauce and
add the rest to the ice cream base; whisk well to
combine.
7. Assemble the paddle holder of the Cuisinart® Fruit
Scoop™ Frozen Dessert Maker with the ice cream
12
attachment. Place in freezer bowl and turn the unit
on. While the unit is running, pour the mixture into
the frozen freezer bowl. Mix until thickened, about
20 minutes. Add the reserved 2 tablespoons of the
caramel sauce and allow to churn until just swirled
in, no more than 30 seconds. 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. Garnish with a pinch of the flaked sea salt.
1. Using a blender jug mix the coconut milk, sugar, salt
and vanilla until very smooth with no clumps. Chill
for a minimum of 2 hours. Whisk mixture before
continuing.
Dairy-Free Vanilla Ice Cream
You will not miss anything in this alternative sweet treat.
Makes about 4 cups
750ml
unsweetened dairy-free milk (soy, almond, rice)
2
tablespoons tapioca starch
2. Assemble the paddle holder of the Cuisinart® Fruit
Scoop™ Frozen Dessert Maker with the ice cream
attachment. Place in freezer bowl and turn the unit
on. While the unit is running, pour the mixture into
the frozen freezer bowl. Allow to churn until thick,
about 18 minutes. Slowly drizzle in the melted
chocolate; allow to churn to fully mix for an
additional 1 - 2 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.
Triple Citrus Sorbet
Cool and refreshing, this sorbet uses citrus
juice plus the zest to maximize flavor.
cup caster sugar Pinch salt
1½
teaspoons vanilla extract
Makes 4½ cups
1. In a medium bowl, combine all ingredients. Use a
hand mixer or whisk on low speed, beat to combine
until the sugar is dissolved. Cover and refrigerate a
minimum 2 hours, preferably overnight. Whisk
mixture again before continuing.
2. Assemble the paddle holder of the Cuisinart® Fruit
Scoop™ Frozen Dessert Maker with the ice cream
attachment. Place in freezer bowl and turn the unit
on. While the unit is running, pour the mixture into the
frozen freezer bowl. Allow to churn until thickened,
about 20 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.
Note – tapioca starch freezers better than cornflour.
Ideally do use tapioca.
Makes about 5 cups
½
cup caster sugar Pinch salt
1
teaspoon vanilla extract
120g
dark chocolate (melted and kept warm (can
use dairy-free or carob chips)
2
oranges (about 500g)
1
lime
1
cup caster sugar
250ml
water
1. Peel a 8cm piece of rind from one of the grapefruit
and one orange. Grate, ½ teaspoon of rind from the
lime; reserve.
2. Put the grapefruit and orange peel into a medium
saucepan with 1 cup of sugar and 1 cup of water.
Set over medium-low heat and cook until the sugar
has fully dissolved. Remove from heat and cool
completely. Once cool, remove the citrus peels and
discard.
4. Assemble the paddle holder of the Cuisinart® Fruit
Scoop™ Frozen Dessert Maker with the ice cream
attachment. Place in freezer bowl and turn the unit
on. While the unit is running, pour the mixture into
the frozen freezer bowl. Allow to churn until
thickened, about 22 - 24 minutes. 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.
Rich and creamy with the perfect amount of
chocolate in every bite.
cans (400g each) coconut milk
(do not use “lite”)
large grapefruits (about 1kg)
3. Juice the grapefruits, oranges and lime. There
should be about 3 cups of juice in total. Whisk
together with the lime rind and the cooled citrus
simple syrup.
Coconut Ice Cream with Chocolate
Chunks (dairy free)
2
2
13
Rich Vanilla Frozen Yogurt
and bring to a gentle boil. Add chocolate and whisk to
combine. Best when served hot or warm. If using at
another time, cool to room temperature and then store
in the refrigerator; reheat before serving. Hot Fudge
Sauce will keep in the refrigerator for up to 1 week.
While part-skim or fat-free yogurt can be substituted,
to get the real flavor and richness of this frozen yogurt,
it is best to use the whole-milk variety.
Makes about 4 cups
Quick Ice Cream Sandwiches
¼
cup honey
¼
cup water
1
vanilla bean, split seeds scraped and set
aside
Makes about 6 ice cream sandwiches
4
cups whole milk, plain Greek yogurt 1½
teaspoons vanilla extract
12
1
cup caster sugar Pinch salt
biscuits such as butternut or round chocolate
biscuits
3
cups ice cream, slightly softened
These biscuit sandwiches are a fun and different way
to serve any of the ice creams you have made.
1. Place the honey, water and scraped vanilla pod (not
the seeds; they will be used in the next step) into a
medium saucepan. Bring mixture to a boil and then
simmer until reduced by half (but be sure that it
does not picked up too much colour); remove and
discard the pod then cool and reserve.
1. Place 6 biscuits onto a baking tray, scoop ½ cup of
the softened ice cream on top of one biscuit and
spread out with a small spatula. Then carefully press
another biscuit on top of the ice cream.
2. Make the biscuit sandwiches one at a time and wrap
in plastic wrap. Repeat process with remaining
biscuits and ice cream. Freeze until firm, 3 - 4 hours,
but preferably overnight.
2. In a large mixing bowl, whisk the yoghurt, reserved
honey-vanilla reduction, vanilla seeds and vanilla
extract, sugar and salt together. Whisk until the
sugar has dissolved. Cover and refrigerate for a
minimum 2 - 3 hours preferably overnight.
3. Assemble the paddle holder of the Cuisinart® Fruit
Scoop™ Frozen Dessert Maker with the ice cream
attachment. Place in freezer bowl and turn the unit
on. While the unit is running, pour the mixture into the
frozen freezer bowl. Allow to churn until thickened,
about 20 minutes. The frozen yoghurt 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.
Hot Fudge Sauce
Homemade hot fudge the best
topping to indulge.
Makes about 2 cups
cup thickened cream
cup light corn syrup
cup packed light brown sugar
¼
cup cocoa powder, sifted
¼
teaspoon salt
2
tablespoons unsalted butter
1
teaspoon vanilla extract
180g
dark cooking chocolate, chopped
1. In a heavy-based saucepan, combine all ingredients
except for the chocolate. Set over low-medium heat
14
WEIGHTS, MEASURES AND CONVERSIONS
Temperature ºF / ºC
Fahrenheit
460º
450º
440º
430º
420º
410º
Celsius
240º
380º
370º
360º
350º
340º
290º
280º
270º
260º
250º
200º
190º
180º
170º
160º
cup
80ml
spoon
metric
210º
¼ teaspoon
1.25ml
½ teaspoon
200º
1 teaspoon
2.5ml
5ml
2 teaspoon
10ml
1 tablespoon (equal to 4 teaspoons)
20ml
220º
190º
180º
Liquids
170º
Metric
160º
60 ml
150º
140º
130º
120º
cup
30 ml
imperial
1 fl oz
¼ cup
80 ml
2 fl oz
3 ½ fl oz
100ml
cup
125ml
½ cup
150ml
180ml
2 ¾ fl oz
4 fl oz
5 fl oz
¾ cup
200ml
6 fl oz
7 fl oz
250ml
1 cup
8 ¾ fl oz
310ml
1 ¼ cups
10 ½ fl oz
375ml
1 ½ cups
13 fl oz
100º
430ml
1 ¾ cups
15 fl oz
90º
500ml
2 cups
17 fl oz
625ml
2 ½ cups
21 ½ fl oz
750ml
3 cups
26 fl oz
1L
4 cups
35 fl oz
1.25L
5 cups
44 fl oz
1.5L
6 cups
52 fl oz
2L
8 cups
70 fl oz
2.5L
10 cups
88 fl oz
110º
220º
210º
60ml
250ml
240º
230º
¼ cup
1 cup
230º
310º
300º
metric
125ml
330º
320º
cup
½ cup
400º
390º
Metric cup & spoon sizes
80º
70º
150º
ºF=
9 X ºC
+ 32
5
ºC=
5(ºF - 32)
9
475ml
15
16 fl oz
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©2016 Cuisinart
Cuisinart® is a registered trademark of Cuisinart,
East Windsor, NJ 08520
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Cuisinart Australia
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the trademarks or service marks of their respective owners.
IB-16/327
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