Cuisinart ICE-21 Automatic Frozen Yogurt-Ice Cream & Sorbet Maker User Manual

Cuisinart ICE-21 Automatic Frozen Yogurt-Ice Cream & Sorbet Maker User Manual

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 the risk of electric shock, do not place the cord, plug, or base of the 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 the 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.
7. Return the appliance to the nearest Cuisinart Repair Center for examination, repair, electrical or mechanical adjustment.
8. The use of attachments not recommended by Cuisinart may cause fire, electric shock or risk of injury.
9. Do not use outdoors.
10. Do not let the cord hang over the edge of the table or counter, or touch hot surfaces.
11. Keep hands and utensils out of the freezer bowl while in use to reduce the risk of injury to persons or to the appliance itself.
12. DO NOT USE SHARP OBJECTS OR UTENSILS INSIDE THE FREEZER BOWL! Sharp objects will scratch and damage the inside of the freezer bowl.
13. A rubber spatula or wooden spoon may be used when the appliance is in the OFF position.
14. This appliance is for household use. Any servicing other than cleaning and user maintenance should be done only by authorized Cuisinart Repair Personnel.
15. Do not use the freezer bowl on flames, hot plates or stoves. Do not expose to a heat source. Do not wash in the dishwasher; doing so may cause a risk of fire, electric shock or injury.
16. Do not operate your appliance in an appliance garage or under a wall cabinet.
17. 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.

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, polarized extension 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

• Do not immerse the 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 the 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 lets you watch the freezing process as it progresses. The lid is designed to easily lock to the base.
3. NEW Mixing Paddle Mixes and aerates ingredients in a freezer bowl to create frozen desserts or drinks.
4. The Freezer Bowl Contains cooling liquid between a double-insulated wall to create fast and even freezing. The double wall keeps the bowl cool and at an even temperature.
5. The base Contains a heavy-duty motor strong enough to handle ice cream, frozen yogurt, sherbet, sorbet, and frozen drinks.
6. On/Off Switch
7. Rubber Feet (not shown) Non-slip feet keep the base stationary during use.
8. Cord Storage (not shown) Unused cord is easily pushed into the base to keep counters neat and safe.
9. 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.

FREEZING TIME AND BOWEL PREPARATION
The freezer bowl must be completely frozen before you begin your recipe. Before freezing, wash and dry the bowl. 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 it from the freezer. It will begin to quickly defrost once it has been removed from the freezer. Reminder: Your freezer should be set to 0°F to ensure proper freezing of all foods.

MAKING FROZEN DESSERTS

1. Prepare recipe ingredients from pages that follow or from your recipe. Flip the booklet over for Cuisinart recipes. If you use your recipe, be sure it yields 1½ quarts or less.
2. Remove the freezer bowl from the freezer. Place the freezer bowl in the centre of the base.
   NOTE: The owl will begin to defrost quickly once it has been removed from the freezer. Use it immediately after removing it from the freezer.
3. Place mixing paddle in freezer bowl. It just rests in the centre of the bowl, with the circle side facing up.
4. Place lid on base and rotate clockwise until tabs on lid lock in place on base.
5. Press the On/Off switch to the ON position. The freezer bowl will begin to turn.
6. Immediately pour ingredients through the ingredient spout.
   NOTE: Ingredients must be added to the freezer bowl after the nit is turned on.
7. Frozen desserts will be done in less than 20 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 it 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.

ADDING INGREDIENTS
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. Nuts and other ingredients should be no larger than a chocolate chip.

SAFETY FEATURE
The Cuisinart® Automatic Frozen Yogurt–Ice Cream & Sorbet 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 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.

CLEANING, STORAGE AND MAINTENANCE

Cleaning
Clean the freezer bowl, mixing paddle and lid in warm soapy water. DO NOT PUT THE FREEZER BOWL IN THE DISHWASHER. DO NOT CLEAN WITH ABRASIVE CLEANSERS OR IMPLEMENTS. Wipe the motor base clean with a damp cloth. Dry all parts thoroughly.

Storage
DO NOT put the freezer bowl in the freezer if the bowl is wet. DO NOT store the lid, mixing paddle, or base in the 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.

LIMITED THREE-YEAR WARRANTY

(U.S. and CANADA only)
This warranty is available to consumers only. You are a consumer if you own a Cuisinart® Automatic Frozen Yogurt– Ice Cream & 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® Automatic Frozen Yogurt– Ice Cream & 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 to obtain the warranty benefits. If 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® Automatic Frozen Yogurt–Ice Cream & Sorbet Maker should prove to be defective within the warranty period, we will repair it, or if we think it 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 at the bottom of the roduct), 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 that 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. Cuisinart will be responsible for the cost of the repair, replacement, and shipping and handling of such products under warranty.

BEFORE RETURNING YOUR CUISINART PRODUCT
If you are experiencing problems with your Cuisinart product, we suggest that you call our Consumer Service Center at 1-800-726-0190 before returning the product to be serviced. If servicing is needed, a Representative can confirm whether the product is under warranty and direct you to the nearest service location. Your Cuisinart® Automatic Frozen Yogurt–Ice Cream & 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 use with accessories, replacement parts or repair services 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 problem is properly diagnosed, the product is serviced with the correct parts, and the product is still under warranty.

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 1½ quarts. Frozen desserts from the Cuisinart® Automatic Frozen Yogurt–Ice Cream & Sorbet 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 it in the freezer until the desired consistency is reached, usually for two or more hours.

• Some recipes use precooked ingredients. For best results, the mixture should be chilled overnight beforuseng. 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. Placea saucepan or other container into the ice bath. Cool precooked ingredients completely.
• Before 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 milk (soy, rice) 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 for the original item. For example, if the recipe calls for two cups of cream, use a total of two cups of the substitute (such as 1 cup of cream, and 1 cup of 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 andthe ingredients have cooked. Stir the mixture thoroughly to dissolve the sweetener.
• 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.
• The Cuisinart recipes listed below will yield up to 1½ quarts of dessert. When pouring ingredients in through the ingredient spout, DO NOT fill the freezer bowl higher than ¼-inch 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).
• Make surethe mixing paddle and lid are in place before turning on the machine.

Simple Ice Creams
Simple Vanilla Ice Cream
This ice cream can easily be dressed up by adding your favourite chopped candies or sprinkles at the end of churning.

• Makes about 5 cups (ten ½-cup servings)
• 1 cup whole milk
• ¾ cup granulated sugar pinch of salt
• 2 cups heavy cream
• 1 tablespoon 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 for 1 to 2 hours, or overnight.
2. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened about 15 to 20 minutes.
3. 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 it in the freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup):

• Calories 222 (73% from fat)
• carb. 13g
• pro. 2g
• fat 18g
• sat. fat 11g
• chol. 69mg sod. 45mg
• calc. 61mg  fiber 0g

Simple Chocolate Ice Cream
For a real treat, serve this with our Chocolate Sauce on page 12.

Makes about 5 cups (ten ½-cup servings)

• ¾ cup cocoa powder sifted
• ½ cup granulated sugar
• ¹∕³ cup packed dark brown sugar pinch salt
• 1 cup whole milk
• 2 cups heavy cream
• ½ tablespoon pure vanilla extract

In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate for 1 to 2 hours, or overnight. Turn the Cuisinart® ice cream maker on; pour the mixture into the frozen freezer bowl and let mix until thickene, about 15 to 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 it in the freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup):

• Calories 268 (62% from fat)
• carb. 23g
• pro. 3g
• fat 19g
• sat. fat 11g
• chol. 69mg
• od. 44mg
• calc. 61mg
• fibre 1g

Butter Pecan Ice Cream
The butter used to toast the pecans can be saved and used over pancakes or waffles.

Makes about 5 cups (ten ½-cup servings)

• 4 tablespoons unsalted butter
• 1 cup pecans
• 1 teaspoon salt
• 1 cup whole milk
• ¾ cup granulated sugar
• pinch salt
• 2 cups heavy cream
• 1 tablespoon pure vanilla extract

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. The butter can be used for another use – delicious over pancakes or waffles. 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 for 1 to 2 hours, or overnight.

Turn the Cuisinart® ice cream maker on; pour the mixture into the frozen freezer bowl and let mix until thickened about 15 to 20 minutes. Five minutes before mixing is completed, add the reserved pecans 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 it in the freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup):

• Calories 330 (79% from fat)
• carb. 14g pro. 3g
• fat 30g
• sat. fat 15g
• chol. 81mg
• sod. 58mg
• calc. 68mg fiber 1g

S’mores Ice Cream
All of the flavours of a s’more in one bite of ice cream.
Makes about 6 cups (twelve ½-cup servings)

• ½ cup cocoa powder, sifted
• 1⁄3 cup granulated sugar
• ¼ cup packed dark brown sugar pinch of salt
• 2⁄3 cup whole milk
• 1½ cups heavy cream
• 1 teaspoon pure vanilla extract
• ¾ cup marshmallow cream (e.g. Fluff®)
• 2 full graham cracker sheets, crushed
• 2 ounces milk chocolate (¹∕³ cup chips), melted and reserved at room temperature

In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa and sugars are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate for 1 to 2 hours, or overnight. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened about 15 to 20 minutes. Five minutes before mixing is completed, gradually add the marshmallow cream, one spoonful at a time.

Once mixed, add the crushed graham crackers and melted chocolate, one at a time, through the top 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 it in the freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Tip: If marshmallow cream is too stiff, warm slightly in the icrowave before adding it to the freezer bowl.

Nutritional information per serving (based on ½ cup):

• Calories 292 (52% from fat)
• carb. 33g
• pro. 2g
• fat 17g
• sat. fat 10g
• chol. 57mg
• sod. 48mg
• calc. 43mg
• fibre 1g

Fresh Strawberry Ice Cream
Best made when strawberries are at their peak of freshness, this ice cream is light, sweet and fruity. Makes about 5 cups (ten ½-cup servings)

• 1½ cups fresh strawberries, hulled*
• ¾ cup whole milk
• 2⁄3 cup granulated sugar pinch of salt
• 1½ cups heavy cream
• 1½ teaspoons pure vanilla extract

Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/finely chopped (depending on preference). Reserve in a bowl. 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 for 1 to 2 hours, or overnight. 3. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened about 15 to 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 it in the freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Frozen strawberries may be substituted if fresh strawberries are not available.

Nutritional information per serving (based on ½ cup):

• Calories 192 (62% from fat)
• carb. 16g
• pro. 1g
• fat 13g
• sat. fat 9g
• chol. 51mg
• sod. 23mg
• calc. 26mg
• fibre 0g

Peanut Butter Cup Ice Cream
One of the easiest ice creams to make, the rich peanut butter flavours in this ice cream will leave your friends and family in awe.

Makes about 6 cups (twelve ½-cup servings)

• 1 cup good quality peanut butter (not natural)
• 2⁄3 cup granulated sugar
• 1 cup whole milk
• 2 cups heavy cream
• 1 teaspoon pure vanilla extract
• 1 cup chopped chocolate peanut butter cup candies (about 15 miniature peanut butter cups)

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 for 1 to 2 hours, or overnight. Turn on the Cuisinart® ice cream maker; pour the mixture into a freezer bowl and let mix until thickened about 15 to 20 minutes. Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place it inthe freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup):

• Calories 365 (68% from fat)
• carb. 23g
• pro. 8g
• fat 29g
• sat. fat 12g
• chol. 58mg
• sod. 153mg
• calc. 58mg
• fibre 2g

Peppermint Ice Cream
Not your ordinary mint ice cream, our Peppermint calls for a lot of bright green fresh mint for a real natural flavour.

Makes about 6 cups (twelve ½-cup servings)

• 1 cup whole milk
• 2½ cups packed fresh mint leaves
• ¾ cup granulated sugar pinch of salt
• 2 cups heavy cream
• 1 tablespoon pure vanilla extract
• 1½ cup chopped peppermint patties
• (about 10 to 12 bite-size patties)

In a medium saucepan set over medium-low heat, bring the milk just to a boil. Remove from heat and add the mint leaves; let steep for 20 to 30 minutes. If you desire a milder mint flavour, strain and discard the mint leaves after steeping, but for a more intense ice cream, blend the milk/mint mixture using an immersion blender. Add the sugar and salt to the steeped milk/mint mixture. Use a hand mixer on low speed or whisk to combine, until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate, for 1 to 2 hours, or overnight.

Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened about 15 to 20 minutes. Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place it in the freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup):

• Calories 356 (45% from fat)
• carb. 48g
• pro. 3g
• fat 18g
• sat. fat 11g
• chol. 58mg
• sod. 50mg
• calc. 68mg
• fibre 1g

Cheesecake Ice Cream
This ice cream is excellent all alone in a cup, or go to page 13 and make our Raspberry Sauce to top it off. Makes about 5 cups (10 ½-cup servings) 12 ounces cream cheese, room temperature, cut into 2-inch pieces

• 1 cup granulated sugar
• ½ teaspoon salt
• ¼ cup mascarpone, room temperature
• 1 cup whole milk, room temperature
• 2 teaspoons pure vanilla extract
• ¼ cup sour cream, room temperaturePut the cream cheese into the bowl of a stand mixer.

Fitted with the mixing paddle. Mix the cream on medium speed until very smooth. With the mixer running, gradually add the sugar and salt; mix until homogenous. Add the mascarpone and mix until well combined. Slowly add the milk and vanilla; mix until smooth. Use the fold function to mix in the sour cream. Cover and refrigerate for 1 to 2 hours, or overnight.

Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened about 15 to 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 it in the freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup):

• Calories 240 (56% from fat)
• carb. 23g pro. 4g
• fat 15g  sat. fat 10g
• chol. 49mg
• sod. 234mg
• calc. 65mg
• fibre 0g

Banana Walnut Chip
Do not be intimidated by the multiple steps in this ice cream. The result of frozen bananas, toasted walnuts and flecks of chocolate makes it worth every minute.

Makes about 6 cups (twelve ½-cup servings)

• ½ cup whole milk
• 2 cups heavy cream
• 1 whole vanilla bean, halved and seeds scraped
• ½ teaspoon pure vanilla extract
• ¼ teaspoon salt
• 1⁄3 cup packed dark brown sugar
• 1 tablespoon water
• 2 tablespoons unsalted butter
• 2 large bananas, cut into 1-inch pieces
• 1½ tablespoons dark rum
• ¼ teaspoon fresh lemon juice
• 2 ounces bittersweet chocolate (1⁄3 cup chips), roughly chopped
• ½ cup toasted walnuts, roughly chopped

In a medium saucepan set over medium-low heat, bring the milk, cream, vanilla bean (including the pod), vanilla extract and salt just to a boil. Remove from heat; let the mixture steep for 30 minutes. 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. Using a slotted spoon, strain the banana/sugar mixture, reserving the sugar syrup and bananas in separate bowls.

Remove the vanilla pod from the steeped milk/ cream mixture; discard the pod. Stir the lemon juice into the bananas and then mix the bananas into the steeped milk/cream. Cover and refrigerate the mixture for 1 to 2 hours, or overnight. Turn on the Cuisinart® ice cream maker; pour the banana mixture into the frozen freezer bowl and let mix until thickened about 15 to 20 minutes. While ice cream is churning, melt the bittersweet chocolate in a bowl set over a pot of simmering water; reserve.

When the ice cream is almost fully churned, gradually add the sugar syrup; let mix until fully combined. Once the sugar syrup has been mixed, add the walnuts to the top of the ice cream maker; 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 it in the freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup):

• Calories 194 (64% from fat) • carb. 15g • pro. 2g
  • fat 15g • sat. fat 7g • chol. 34mg • sod. 58mg
  • calc. 32mg • fibre 1g
  Custard-Style Ice Creams

Vanilla Bean Ice Cream
For the true vanilla lover. Be sure to use fresh vanilla beans to capture the intense flavour.

Makes about 6 cups (twelve ½-cup servings)

• 2 cups whole milk
• 2 cups heavy cream
• 1 cup granulated sugar, divided pinch of salt
• 1 whole vanilla bean, halved and seeds scraped
• 5 large egg yolks
• 1½ teaspoons pure vanilla extract

In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the sugar, salt and the scraped vanilla bean (including the pod). Bring the mixture just to a boil. 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 the mixture is pale and thick. 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. Pour the mixture through a fine mesh strainer (discard the vanilla pod) and bring to room temperature. Stir in the vanilla extract. Cover and refrigerate for 1 to 2 hours, or overnight.

Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix 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 it in the freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup):

• Calories 254 (62% from fat)
• carb. 20g
• pro. 3g
•  fat 18g
• sat. fat 11g
• chol. 148mg
• sod. 51mg
•  calc. 85mg
• fibre 0g

Fresh Mint with Chocolate Cookies
Always a winning combination, fresh mint and chocolate take the forefront in this rich and creamy ice cream. Makes about 6 cups (twelve ½-cup servings)

• 2 cups whole milk
• 2 cups heavy cream
• 1 cup granulated sugar, divided pinch of salt
• 1½ teaspoons pure vanilla extract
• 2 cups packed fresh mint leaves
• 5 large egg yolks
• 1 cup crushed chocolate sandwich cookies (about 8 cookies)

In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the granulated sugar, salt, and vanilla. Bring the mixture just to a boil. Remove from heat and add the mint leaves; let steep for 20 to 30 minutes. If you desire a milder mint flavour, remove and discard the mint leaves after steeping, but for a more intense ice cream, we recommend blending the milk/mint mixture using an immersion blender. After steeping, return the mixture just to a boil over medium-low heat.

While the milk/cream mixture is reheated, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until the mixture is pale and thick. 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.

Pour the mixture through a fine mesh strainer. Bring the ice cream base to room temperature. Cover and refrigerate for 1 to 2 hours, or overnight. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened about 20 minutes. When the ice cream is almost fully churned, gradually add the crushed cookies through the top of the ice cream maker; let mix until fully combined. 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 it in the freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup):

• Calories 293 (58% from fat)
• carb. 27g
• pro. 4g
• fat 20g
• sat. fat 11g
• chol. 148mg
• sod. 98mg
• calc. 115mg
• fibre 1g

Mexican Style Chocolate Ice Cream
This ice cream can be spicy for some, so adjust the cayenne to your taste.

Makes about 5 cups (about ten ½-cup servings)

• 2 cups whole milk
•  1½ cups heavy cream
• 1½ teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon
• 1 to 2 pinches cayenne pinch salt
• 2⁄3 cup granulated sugar, divided
• 5 large egg yolks
• 6 ounces of bittersweet chocolate, roughly chopped 1. In a medium saucepan set over medium-low heat, whisk together the milk, cream, vanilla,  spices, salt and half of the sugar. Bring the mixture just to a boil.

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 the mixture is pale and thick. Place the chopped chocolate in a separate mixing bowl; reserve. 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.

Pour the mixture through a fine mesh strainer into the bowl of the reserved chocolate; whisk to combine and then bring to room temperature. Cover and refrigerate for 1 to 2 hours, or overnight. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix 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 it in the freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup):

• Calories 320 (64% from fat) carb. 26g
• pro. 5g
• fat 24g
• sat. fat 14g
• chol. 161mg
• sod. 157mg
• calc. 97mg
• fibre 1g

Pistachio Ice Cream
We love this flavour in our Ice Cream Birthday Cake on page 12 or just scoop into your favourite cone.

Makes about 5 cups (about ten ½-cup servings)

• 2½ cups whole milk
• 1 whole vanilla bean, halved and seeds scraped
• ²∕³ cup granulated sugar, divided
• 2¼ cups chopped roasted, unsalted pistachios; shelled, divided
• 2 cups heavy cream  pinch salt
• 6 large egg yolks
• ¼ teaspoon pure almond extract

In a medium saucepan set over medium-low heat, stir together the milk, vanilla bean (including the pod), half of the sugar and 1½ cups pistachios. Bring the mixture just to a boil. Remove from heat; let the mixture steep for 1 to 2 hours. After steeping, add the cream and salt and gradually return the mixture just to a boil over medium-low heat. When the milk/pistachio/cream mixture is reheated, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until the mixture is pale and thick.

Once the milk/pistachio/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. Stir in the almond extract and pour the mixture through a fine mesh strainer (discard the vanilla pods and pistachios); bring to room temperature. Cover and refrigerate for 1 to 2 hours, or overnight.

Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened about 20 minutes. When the ice cream is almost done churning, add the remaining toasted pistachios through the opening at the top of the ice cream maker. 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 it in the freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup):

• Calories 341 (68% from fat)
• carb. 21g
• pro. 7g
• fat 27g
• sat. fat 14g
• chol. 200mg
• sod. 71mg
• calc. 129mg
• fibre 1g

Frozen Yogurts
Rich Vanilla Frozen Yogurt 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 5 cups (ten ½-cup servings)

• 1½ tablespoons light corn syrup
• 1½ tablespoons honey
• 3 tablespoons water
• 2 vanilla beans, split and seeds scraped
• 5 cups whole milk plain yogurt, strained through a cheesecloth* for 2 to 4 hours
• 1 teaspoon pure vanilla extract
• ¾ cup granulated sugar pinch of salt

Put the corn syrup, honey, water and vanilla beans into a medium saucepan. Over medium-low heat, bring the mixture to a boil, then simmer until reduced by about half. Strain (discarding vanilla pods); reserve. In a large mixing bowl, whisk the strained yogurt, reserved honey/water/vanilla reduction, vanilla extract, sugar and salt together. Whisk until the sugar has dissolved. Cover and refrigerate for 2 to 3 hours, or overnight. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened about 15 to 20 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. If you do not have a cheesecloth, you can use a couple of layered paper towels.

Nutritional information per serving (based on ½ cup):

• Calories 161 (22% from fat)
• Carb. 25g
• pro. 7g
• fat 4g
• sat. fat 3g
• chol. 15mg
• sod. 67mg
• calc. 176mg
• fibre 0g

Mango Frozen Yogurt
Be sure to use fresh, ripe mangoes. The better the mango, the better the frozen yogurt.

Makes about 5 cups (ten ½-cup servings)

• 5 cups low-fat plain yogurt, strained through cheesecloth* for 2 to 4 hours
• ½ cup granulated sugar
• 2 mangoes, peeled, pitted and roughly chopped (about ½ to 1-inch pieces)
• 1 teaspoon fresh lime juice, about ½ lime

In a large mixing bowl, whisk the strained yogurt and sugar together; reserve. Using a blender, purée the mangoes with the lime juice and 1 cup of the yogurt mixture. Combine with the remaining yogurt/sugar mixture. Cover and refrigerate for 1 to 2 hours, or overnight. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened about 15 to 20 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 it in the freezer for about 2 hours. Remove from freezer about 15 minutes before serving. If you do not have a cheesecloth, you can use a couple of layered paper towels.

Nutritional information per serving (based on ½ cup):

• Calories 126 (8% from fat)
• carb. 26g
• pro. 5g
• fat 1g
• sat. fat 1g
• chol. 3mg
• sod. 74mg
• calc. 204mg
• fibre 2g

Chocolate Pretzel Frozen Yogurt
The combination of the chocolate and the salt from the pretzel is a standout in this tangy and sweet dessert.

Makes about 5 cups (ten ½-cup servings)

• 4 cups whole milk plain yogurt, strained through
• a cheesecloth* for 2 to 4 hours
• ¾ cup granulated sugar
• 1⁄3 cup cocoa powder, sifted pinch of alt
• 1 cup low-fat milk
• ½ teaspoon pure vanilla extract
• 1 cup chopped chocolate or yogurt-covered pretzels

In a large mixing bowl, whisk the strained yogurt, sugar, cocoa powder, salt, milk and vanilla together. Whisk until the sugar has dissolved. Cover and refrigerate for 2 to 3 hours, or overnight. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened about 15 to 20 minutes. When the ice cream is almost done churning, add the chopped pretzels through the opening at the top of the ice cream maker. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place it in the reezer for about 2 hours. Remove from freezer about 15 minutes before serving. If you do not have a cheesecloth, you can use a couple of layered paper towels.

Nutritional information per serving (based on ½ cup):

• Calories 281 (22% from fat)
• carb. 48g
• pro. 8g
• fat 7g
• sat. fat 3g
• chol. 5mg
• sod. 259mg
• calc. 215mg
• fibre 2g

Lowfat Strawberry Frozen Yogurt
The tanginess of the yogurt comes through in this frozen treat.

Makes about 5 cups (ten ½-cup servings)
4 cups low-fat plain yogurt, strained through a cheesecloth* for 2 to 4 hours

• ½ cup granulated sugar pinch of salt
• 1 teaspoon pure vanilla extract
• 2 tablespoons light corn syrup
• 1 pound frozen mixed berries
• 1½ tablespoons honey
• 1½ tablespoons fresh lemon juice

In a large bowl, whisk the strained yogurt with the sugar, salt, vanilla and corn syrup; reserve.  In a medium saucepan, heat the berries, honey and lemon juice on low for about 10 minutes, or until just softened. Strain, discard the liquid, and cool. Once the berries are cooled, stir into the yogurt/sugar mixture. Cover and refrigerate for 2 to 3 hours, or overnight.  3. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened about 15 to 20 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 it in the freezer for about 2 hours. Remove from freezer about 15 minutes before serving. If you do not have a cheesecloth, you can use a couple of layered paper towels.

Nutritional information per serving (based on ½ cup)

• Calories 123 (8% from fat)
• carb. 27g
• pro. 4g
• fat 1g
• sat. fat 1g
• chol. 3mg
• sod. 73mg
• calc. 167mg
• fibre 2g

Sorbets
Coconut Sorbet
Delicious when topped with toasted coconut or our Chocolate Sauce (page 12).

Makes about 6 cups (twelve ½-cup servings)

• 1½ cups water
• 11⁄3 cups granulated sugar
• 1 whole vanilla bean, halved and seeds scraped pinch salt
• 2 cans (13.5 ounces each) of unsweetened coconut milk

Combine the water, sugar, vanilla bean (including the pod) and salt in a medium saucepan set over medium-low heat. Bring mixture just to a boil and then remove from heat. Let the mixture steep for 1 hour; strain (discarding pod). Add the coconut milk to the strained mixture. Cover and refrigerate overnight. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened about 15 to 20 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place it in the freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup):

• Calories 199 (51% from fat)
• carb. 25g
• pro. 1g
• fat 12g
• sat. fat 11g
• chol. 0mg
• sod. 28mg
• calc. 1mg
• fibre 0g

Dark Chocolate Sorbet
A step away from the ordinary sorbets, our Dark Chocolate Sorbet is a real treat.

Makes about 5 cups (ten ½-cup servings)

• 3 cups water
• 12⁄3 cups granulated sugar pinch of salt
• 12⁄3 cups cocoa powder, sifted
• 1 teaspoon pure vanilla extract1.

Prepare a simple syrup with the water, sugar and Salt by combining all three in a medium saucepan set over medium-low heat. Cook the mixture until the sugar is fully dissolved. Gradually add the cocoa powder to the simple syrup by whisking constantly until smooth. Add the vanilla and stir to combine. Cover and refrigerate for 2 to 3 hours, or overnight. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened about 15 to 20 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place it in the freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup):

• Calories 183 (6% from fat)
• carb. 41g
• pro. 3g
• fat 1g
• sat. fat 0g
• chol. 0mg
• sod. 15mg
• calc. 2mg
• fibre 3g

Lemon Basil Sorbet
The basil adds a nice undertone to the sorbet, but any one of your favourite herbs could be substituted.

Makes about 5 cups (ten ½-cup servings)

• 3 cups water
• 2 cups granulated sugar
• 2 tablespoons lemon zest, divided
• 1½ cups packed fresh basil (if a stronger basil
• the flavour is wanted, use 2 cups) pinch salt
• 3 cups fresh lemon juice

Prepare a lemon simple syrup with the water, sugar and 1½ tablespoons of the lemon zest by combining all three in a medium saucepan set over medium-low heat. Cook the mixture until the sugar is fully dissolved. Remove from heat. Once the simple syrup is ready, add the basil and salt. Let the mixture steep for 30 minutes. Stir in the lemon juice. Cover and refrigerate for 2 to 3 hours, or overnight. Strain the chilled mixture through a fine mesh strainer. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened about 15 to 20 minutes.

When the sorbet is almost done, add the reserved zest through the opening on top of the ice cream maker and let churn until combined. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place it in the freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup):

• Calories 175 (0% from fat)
• carb. 47g
• pro. 0g
• fat 0g
• sat. fat 0g
• chol. 0mg
• sod. 16mg
• calc. 15mg
• fibre 1g

Raspberry Sorbet
Not only is this sorbet sweet and refreshing, but the colour makes a beautiful presentation on any menu.

Makes about 5 cups (ten ½-cup servings)

• 2 cups water
• 1½ cups granulated sugar pinch table salt
• 4 cups frozen raspberries, thawed

Prepare a simple syrup with the water and sugar by combining both in a medium saucepan set over medium-low heat. Cook the mixture until the sugar is fully dissolved. Once the simple syrup is ready, add the salt and the raspberries. Using an immersion blender, blend the mixture until smooth. Strain half of the mixture through a fine mesh strainer to remove the seeds. Use a spatula to aid in passing the purée through the strainer. Remove seeds and repeat with the second half. Cover and refrigerate for 2 to 3 hours, or overnight.

Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened about 15 to 20 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place it in the freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup):

• Calories 140 (0% from fat)
• carb. 37g pro. 0g
• fat 0g  sat. fat 0g
• chol. 0mg
• sod. 14mg
• calc. 9mg
• fibre 2g

Frozen Desserts
Ice Cream Sandwich Cookies A step above the traditional ice cream sandwich cookies. A perfect match for your favourite flavour. If you cannot find cocoa nibs, miniature chocolate chips can be substituted, or you can double the amount of pecans.

Makes 24 cookies (for 12 ice cream sandwiches)

• ¹∕³ cup cocoa powder, sifted
• 1¹∕ ³ cups bread flour
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 1 tablespoon instant espresso powder
• ½ cup unsalted butter, room temperature and cubed
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 3 tablespoons cocoa nibs (These can be found in most gourmet or cooking stores. If you cannot find them, substitute with coarsely chopped, toasted pecans or miniature chocolate chips.)
• ¼ cup chopped pecans, toasted

Preheat oven to 350°F. Combine the cocoa powder, flour, baking powder, salt and espresso powder in a small bowl. Whisk to blend; reserve. Put the butter into the bowl of a stand mixer, fitted with the mixing paddle (or use a hand mixer fitted with the mixing beaters). Using medium speed, cream until smooth. Gradually add the sugar and mix until creamy. Add the egg and vanilla and mix until combined. Add the dry ingredients and, using a low speed, mix until fully incorporated. Add the cocoa nibs and pecans and mix on low until just combined.

Using a small ice cream scoop (about 1½ inches in diameter) scoop the dough onto a parchment-lined cookie sheet (each round should be about 2 tablespoons). Use a cup to flatten each cookie mound down. Bake in the preheated oven for about 15 to 20 minutes, or until the cookie looks dry, but not firm. Let cookies fully cool before assembling. To assemble: Using a small ice cream scoop, scoop about 3 tablespoons of your favourite ice cream onto the flat part of one cookie. Place another cookie on top of the ice cream and press down until the ice cream just reaches the edge of the cookies. Continue with each set of cookies. Wrap each ice cream sandwich in plastic wrap and chill in a freezer until firm (about 20 minutes).

Nutritional information per serving
(2 cookies, not including ice cream):

• Calories 225 (42% from fat) Carb. 31g pro. 3g
• fat 11g sat. fat 6g chol. 39mg sod. 89mg
• calc. 18mg fiber 1g

Strawberry Chocolate Bonbons
This decadent dessert is reminiscent of frozen chocolate-covered strawberries.

Makes 35 bonbons 1 recipe Chocolate Brownies (recipe follows)

• 1 recipe (about 5½ cups) strawberry ice cream (page 4)
• 12 ounces bittersweet or semisweet chocolate
• (about 2 cups of chips), roughly chopped
• ¼ cup unsalted butter, cubed
• 1 tablespoon light corn syrup

Using a 2¼-inch round pastry cutter, cut 35 rounds out of the pan of brownies; reserve the remaining brownie bits for another use (great crumbled into freshly churned ice cream). Reserve cut brownies on a wax/parchment paper-lined pan that will be able to fit in your freezer. Using a 2-inch ice cream scoop, place one scoop of the ice cream on each brownie round. Cover with wax paper and freeze for about 15 minutes, or until fully hardened. While the ice cream/brownies are chilling, make the chocolate glaze. In a heatproof bowl set over a pot of simmering water, melt the chocolate, butter and corn syrup together. Stir to combine and cool to room temperature. Remove the ice cream/brownies from the freezer.

Place a cooling rack on top of a wax/parchment-lined pan. Place the ice cream/brownie pieces on top of the cooling rack, leaving about ½-inch space in between each one. Using a ladle, slowly pour the melted chocolate/butter mixture over each ice cream/ brownie. Be sure that the chocolate fully covers the gelato. Let the chocolate harden and then freeze for 15 minutes, or overnight (covered with wax paper).

Nutritional information per bonbon:

• Calories 282 (54% from fat)
• carb. 32g
• pro. 3g
• fat 18g
• sat. fat 11g
• chol. 62mg
• sod. 77mg
• calc. 17mg
• fibre 2g

Chocolate Brownies
These brownies are for our bonbons, but they can also be made in a 9-inch square pan as regular brownies.

Makes 35 brownies with nonstick cooking spray

• 1 cup unsalted butter, cubed 6 ounces unsweetened chocolate, finely chopped
• 2 ounces bittersweet chocolate, finely chopped
• 4 large eggs
• 1 large egg yolk
• 2 cups granulated sugar
• 1 cup packed light brown sugar
• 2 teaspoons instant espresso powder
• 2 teaspoons pure vanilla extract
• 1 cup unbleached, all-purpose flour
• 1 teaspoon table salt

Preheat oven to 375°F. Coat a jelly roll pan (approximately 12″ x 18″) with cooking spray and then line it with parchment; reserve. Put the butter and chocolates into a heatproof bowl and place over a pot of simmering water. Once both are completely melted, set aside to cool to room temperature. Reserve. In the bowl of a stand mixer fitted with the mixing paddle, or using a hand mixer fitted with the mixing beaters, mix the eggs and egg yolk on speed 3 until lightened, about 30 seconds.

Add the granulated and brown sugars and beat on speed 4 until light and thickened, another 30 seconds to 1 minute. Add instant espresso and vanilla; beat until well combined. Stir the flour and salt into the chocolate mixture. Add the chocolate/flour mixture to the egg/sugar mixture and mix on speed 1 until just incorporated. Pour into prepared pan. Bake for about 25 to 30 minutes, or until ethe dges are dry. When fully cooled, cut into rounds using a 2¼-inch round pastry cutter.

Nutritional information per brownie

• Calories 166 (46% from fat)
• carb. 22g  pro. 2g
• fat 9g
• sat. fat 5g
• chol. 44mg sod. 70mg
• calc. 10mg
• fibre 1g

Pistachio Birthday Cake
We love this recipe with our pistachio ice cream, but any of your ffavouriteflavors would work.

Makes 12 servings

• 6 tablespoons unsalted butter, cubed
• 3 ounces semisweet chocolate, chopped
• 40 chocolate wafer cookies (Nabisco® brand works well), or 8 ounces of plain chocolate cookies
• 1 recipe Pistachio Ice Cream (page 7), softened, or 5 to 6 cups of your favourite flavour
• ½ cup chopped pistachios toasted

In a heat-proof bowl set over a pot of simmering water, combine the butter and chocolate. Stirring occasionally, let heat until just melted. Reserve. Put the chocolate water cookies into the bowl of a food processor fitted with the chopping blade. Pulse until finely chopped. Add the melted butter/ chocolate mixture through the feed tube of the processor and pulse until completely combined.

Press 2∕3 of the chocolate crumb mixture into the bottom anhalfwayay up the sides of an 8-inch spring-form pan. Place in the freezer; chill for 10 to 15 minutes to let the crust harden. Remove from the freezer and spread half of the ice cream over the chilled chocolate crust. Cover directly with plastic and return to freezer for about 30 minutes, or until just firm. Sprinkle the reserved chocolate crumb mixture over the chilled iced cream, press down gently, and return to the freezer again to chill for about 30 minutes.

Spread the remaining ice cream evenly over the top and smooth completely with an offset spatula. Cover and chill in the freezer for a minimum of 4 hours, or overnight to completely firm the cake. Before serving, remove the ice cream cake from the pan and sprinkle the chopped pistachios on top of the cake. Serve on chilled plates.

Nutritional information per serving

• Calories 483 (63% from fat)
• carb. 38g pro. 8g
• fat 35g
• sat. fat 17g chol. 182mg
• sod. 176mg
• calc. 122mg fiber 2g

Sauces
Caramel Sauce
While we love this sauce on our ice creams, it can also be used as a dipping sauce for fruit and cake.

Makes about ¾ cup

• ¾ cup granulated sugar
• ½ teaspoon sea salt
• ¼ cup water (enough so that the consistency
• when mixed with the sugar and salt is similar to wet sand)
• 1 tablespoon light corn syrup
• ¹∕³ cup heavy cream
• 3 tablespoons unsalted butter, cut into ½-inch cubes

In a medium, heavy-bottomed saucepan, stir together the sugar, salt, water and corn syrup. Be sure to clean the inside walls of the pan if there is any sugar on the sides (a clean, wet pastry brush works best). Set over medium-low heat and cook until the sugar mixture turns a very light amber colour (about 10 to 15 minutes). Keep a close eye on the caramel sauce as it can burn easily. Once the sugar mixture has a light amber colour, take it off the stove and slowly and carefully stir in the cream. After the cream has been incorporated, slowly whisk in the butter, one piece at a time, continually whisking to emulsify until all the butter has been added. Use immediately, or keep warm over a pot of warm water.

Nutritional information per serving (2 tablespoons):

• Calories 198 (46% from fat)
• carb. 27g pro. 0g
• fat 10g sat. fat 7g chol. 33mg sod. 184mg
• calc. 9mg  fiber 0g

Chocolate Sauce
So much better homemade – you will be amazed by how easy it is to make.

Makes about 1 cup

• 1 cup semisweet chocolate (about 6 ounces), chopped
• ¾ cup heavy cream
• 1½ tablespoons light corn syrup
• ½ teaspoon pure vanilla extract pinch sea salt pinch ground cinnamon

Put the chocolate into a mixing bowl; reserve. In a small, heavy-bottomed saucepan, combine the cream, corn syrup, vanilla, salt and cinnamon. Set over low heat and bring to a strong simmer. Immediately pour over the reserved chocolate and let sit for five minutes before whisking to combine. Use immediately, or keep warm over a pot of warm water.

Nutritional information per serving (2 tablespoons):

• Calories 229 (61% from fat)
• carb. 21g pro. 2g
• fat 16g sat. fat 10g chol. 31mg sod. 27mgcalc. 25mg fiber 2g

Raspberry Sauce
This works well with more than just frozen desserts. Serve over pancakes or crêpes for your loved ones.

Makes about 1 cup

1. 1 12-ounce bag of frozen raspberries, thawed (about 2½ cups)
2. 2 to 3 tablespoons granulated sugar (depending on sweetness preference) pinch sea salt pinch orange zest

Put the raspberries into the bowl of a food processor fitted with the metal chopping blade; process for 15 seconds. Add remaining ingredients and process for an additional 45 seconds. Strain through a fine mesh strainer and discard the seeds. Taste and adjust sugar amount to personal preference.
Nutritional information per serving (2 tablespoons):

• Calories 36 (0% from fat)
• carb. 9g pro. 0g
• fat 0g sat. fat 0g
• chol. 0mg
• sod. 17mg
• calc. 7mg fiber 2g

Download PDF: Cuisinart ICE-21 Automatic Frozen Yogurt-Ice Cream & Sorbet Maker User Manual

References

• User Manual