Recipe Booklet: Instruction Booklet On Reverse Side

Recipe Booklet
Instruction Booklet on reverse side

ICE CREAM & GELATO MAKER
Make sweet memories in the kitchen with the Cuisinart® Ice Cream and Gelato Maker. From
mix-ins, to fresh fruit, nuts or chocolate, control the quality of the ingredients, creating endless
combinations of flavour.
Get professional results every time with separate paddles for gelato and ice cream so you can
create authentic, silky gelato and perfect batches of gourmet creamy ice cream. The fully automatic
operation comes with a 60-minute countdown timer. The Keep Cool function will kick in after your
time is up to keep your ice cream or gelato cool to ensure perfect consistencies every time! Mix-ins
can be added through the see-through lid while churning up to 1.5L of dessert. The commercial
quality compressor-freezer means it’s always ready to go.
RECIPE TIPS
The recipes that follow offer you a variety of options for delicious frozen drinks and desserts.
You may create or use recipes of your own, as long as they yield no more than 1.5 litres.
You should start with no more than 4.5 cups of liquid, as it will expand in volume.
• Gelato and Sorbet bases should be no more than 1 litre (should not go above the highest
dasher on the paddle).
• Ice Cream bases should be no more than 5 cups (should not go above the highest dasher on
the paddle).
• F
or optimum consistency, chill all mixtures for a minimum of 2 hours, or up to 2 days. Always
re-whisk the mixture after chilling to be sure all ingredients are well combined. While chilling the
mixture is not required, this step will prevent any “ice” or “fat” crystals from forming during the
freezing process. Chilled mix will result in a faster setting of ice cream or gelato, and resting in a
chilled environment helps bind the ingredients together and improve flavour.
• When cooling the thickened mixture (in the refrigerator) cover the mixture with a layer of plastic
wrap directly onto the surface (as is done with custard) to prevent a skin forming as the mixture
cools.
• Frozen desserts from the Cuisinart® Gelato & Ice Cream Maker use pure, fresh ingredients.
Because of this, the desserts do not have the same characteristics as commercially prepared
frozen desserts. 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.
• S
ome 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.
• Y
ou may substitute lower fat creams (e.g., half and half) and/or milk (reduced fat or low fat) for
thickened cream and full cream 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 two cups of cream, use a total of two cups of the substitute (such as 1 cup cream, 1 cup
full cream milk). See our recipes starting on page 3 for more tips.
• You may substitute artificial sweeteners for sugar. Stir the mixture thoroughly to dissolve the
sweetener. See our recipe using Splenda on page 9 for a guide.
• When heating the milk or milk/cream don’t rush this over a high heat as it can lead to scalding
the milk and it may catch on the bottom of the saucepan and add a slight burnt taint to the
finished product.
• When making sorbet, be sure to test the ripeness and sweetness of the fruit before you use it.
2
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 additional sugar to the recipe. If the fruit is very ripe or
sweet, reduce the amount of sugar in the recipe. Use our sorbet recipes on page 17 as a guide.
• Make sure the mixing paddle and lid are in place before turning on machine.
• Ideally enjoy your homemade delicious ice cream or gelato within 1 week. Domestic freezers
(especially in summer) are often not as low in temperature as chest or commercial freezers. The
more the ice cream melts each time and then is re frozen the likelihood of ice crystals forming.
ADDING INGREDIENTS
• Ingredients such as chocolate chips, nuts or fresh raspberries should be added about 5 minutes
before the freezing process is complete. You want it to still be soft enough to be able to fully
incorporate into the frozen mixture.
• To add a chocolate or caramel swirl to ice cream, gelato or frozen yoghurt, drizzle in hot fudge,
melted chocolate or salted caramel. The melted chocolate will harden once it makes contact
with the freezing ingredients so add it in a slow drizzle to ensure that it does not clump.
3
RECIPES
SIMPLE ICE CREAMS
Simple Vanilla Ice Cream ��6
Simple Chocolate Ice Cream ��6
Butter Pecan Ice Cream ��7
Fresh Strawberry Ice Cream �� 7
CUSTARD-STYLE ICE CREAMS

Vanilla Bean Ice Cream �� 8
Buttermilk Ice Cream �� 8
Fresh Mint With Chocolate Cookies �� 9
Mexican Style Chocolate Ice Cream �� 9
Grand Marnier Ice Cream �� 10
ALTERNATIVE ICE CREAMS

Dairy-Free Vanilla Ice Cream �� 11
Dairy-Free Vanilla Custard Ice Cream �� 11
Sugar-Free Vanilla Ice Cream �� 12
Goat Milk Ice Cream �� 12
Coconut Chocolate Ice Cream �� 12
GELATO
Basic Vanilla Gelato �� 13
Chocolate-Hazelnut Gelato �� 13
Custard Gelato �� 14
Espresso Gelato �� 14
Lemon Gelato �� 15
Mascarpone And Fig Gelato �� 15
Mixed Berry Gelato �� 16
Olive Oil-Thyme Gelato �� 17
Pistachio Gelato �� 17
FROZEN YOGHURTS
Honey-Almond Frozen Yoghurt �� 18
Pumpkin Frozen Yoghurt �� 18
4
SORBETS
Coconut Sorbet �� 19
Prosecco-Grapefruit Sorbet �� 19
SAUCES
Caramel Sauce �� 20
Hot Fudge Sauce �� 20
WEIGHTS, MEASURES & CONVERSIONS

Weights, Measures & Conversions Chart �� 21
5
SIMPLE ICE CREAMS
Simple Vanilla Ice Cream Simple Chocolate Ice Cream
This ice cream can easily be dressed up by For a real treat, serve this with our
adding your favourite chopped lollies, chopped Hot Fudge Sauce on page 18.
chocolate or berries at the end of churning.
Makes about 5 cups (ten ½-cup servings)
¾ cup cocoa powder, sifted
1½ cups full cream milk ½ cup white sugar
1 cup white sugar ¹∕ ³ cup packed brown sugar
pinch flaked salt pinch flaked salt
2½ cups thickened cream 1 cup full cream milk
1 tablespoon pure vanilla extract 2 cups thickened cream
1. In a medium bowl, use a hand mixer on low 2 teaspoons pure vanilla extract
speed or whisk to combine the milk, sugar
1. In a medium bowl, whisk together the cocoa,
and salt until the sugar is dissolved. Stir in
sugars and salt. Add the milk and, using a
the thickened cream and vanilla. Cover and
hand mixer on low speed or a whisk, beat to
refrigerate a minimum of 2 hours, or
combine until the cocoa, sugars and salt are
overnight. Whisk mixture together again
dissolved. Stir in the thickened cream and
before pouring into the ice cream maker.
vanilla. Cover and refrigerate for a minimum
2. P
our the mixture into the mixing bowl of the of 2 hours, or overnight. Whisk mixture
Cuisinart® Ice Cream and Gelato Maker fitted together again before pouring into the ice
with the ice cream paddle. Turn unit on, set cream maker.
Timer and press Start. Let mix until
2. P
our the mixture into the mixing bowl of the
thickened, about 40 minutes. The ice cream
Cuisinart® Ice Cream and Gelato Maker fitted
will have a soft, creamy texture. If a firmer
with the ice cream paddle. Turn unit on, set
consistency is desired, transfer to an airtight
container and place in freezer for about 2
hours. If frozen for longer remove from
freezer about 10 minutes before serving.
6
Butter Pecan Ice Cream Fresh Strawberry Ice Cream
The butter used to toast the pecans Best made when strawberries are
can be saved and reheated to drizzle at their peak in season,
over pancakes or waffles. this ice cream is light, sweet and fruity.
Makes about 5 cups (ten ½-cup servings) Makes about 5½ cups (eleven ½-cup servings)
2 tablespoons unsalted butter 1½ cups fresh strawberries, hulled*
1 cup pecans (halves, pieces or ¾ cup full cream milk
whole) ²∕ ³ cup white sugar
1 teaspoon flaked salt pinch flaked salt
1 cup full cream milk 1½ cups thickened cream
¾ cup white sugar 2 teaspoons pure vanilla extract
pinch flaked salt 1. ut the strawberries into the bowl of a
P
2 cups thickened cream food processor fitted with the
1 tablespoon pure vanilla extract chopping blade. Pulse strawberries
until rough/finely chopped (depending
1. M
elt the butter in a medium fry pan. Add the
on preference). Reserve in bowl.
pecans and 1 teaspoon of salt. Cook over
medium-low heat until pecans are toasted 2. In a medium bowl, use a hand mixer on
and golden, stirring frequently, about 6 to 8 low speed or whisk to combine the
minutes. Remove from the heat, strain and milk, sugar and salt until the sugar is
reserve the pecans, allowing them to chill. dissolved. Stir in the thickened cream
The butter can be used for another use and vanilla. Stir in reserved strawberries
– delicious over pancakes or waffles. with all juices. Cover and refrigerate for
a minimum of 2 hours, or overnight.
2. In a medium bowl, use a hand mixer on low
Whisk mixture together again before
speed or whisk to combine the milk, sugar
pouring into the ice cream maker.
and pinch of salt until the sugar is dissolved.
Stir in the thickened cream and vanilla. Cover 3. our the mixture into the mixing bowl
P
and refrigerate for a minimum of 2 hours, or of the Cuisinart® Ice Cream and Gelato
overnight. Whisk mixture together again Maker fitted with the ice cream paddle.
before pouring into the ice cream maker. Turn unit on, set Timer and press Start.
Let mix until thickened, about 40
3. P
minutes. The ice cream will have a soft,
Cuisinart® Ice Cream and Gelato Maker
creamy texture. If a firmer consistency
fitted with the ice cream paddle. Turn unit
is desired, transfer to an airtight
on, set Timer and press Start. Let mix until
container and place in freezer for about
thickened, about 40 minutes. Five minutes
2 hours. If frozen for longer remove
before mixing is completed, add the
from freezer about 10 minutes before
reserved pecans through the mix-in opening
serving.
and let mix in completely. The ice cream will
have a soft, creamy texture. If a firmer *Frozen strawberries may be substituted if fresh
consistency is desired, transfer to an airtight strawberries are not available.
7
CUSTARD-STYLE ICE CREAMS
Vanilla Bean Ice Cream Timer and press Start. Let mix until
For the true vanilla lover. Be sure to use fresh will have a soft, creamy texture. If a firmer
vanilla beans to capture the intense flavour. consistency is desired, transfer to an airtight
Makes about 5 cups (ten ½-cup servings) container and place in freezer for about 2
2 cups full cream milk freezer about 10 minutes before serving.
2 cups thickened cream
Note – when custard is ready it will leave a thin
1 cup white sugar, divided
layer on the back of the wooden spoon. Run your
pinch sea salt finger down the length of the spoon and should
1 whole vanilla bean, halved and leave a line. Your custard is now ready.
seeds scraped
5 large egg yolks
2 teaspoons pure vanilla extract Buttermilk Ice Cream
1. In a medium saucepan, whisk together the This slightly tangy ice cream is a perfect
match with a slice of warm apple pie.
milk, cream, half of the sugar, salt and the
scraped vanilla bean (including the pod). Makes about 5 cups (ten ½-cup servings)
Place over medium heat and bring to a
gentle simmer.
1 cup white sugar, divided
2. W
hile the milk/cream mixture is heating, pinch sea salt
combine the yolks and remaining sugar in a
2 teaspoons pure vanilla extract
medium bowl. Using a hand mixer on low
speed or whisk, beat until mixture is pale and 6 large egg yolks
thick. 2 cups buttermilk
3. O
nce the milk/cream mixture has come to a 1. P
ut the cream, half of the sugar, salt and
gentle simmer, whisk about ⅓ of the hot vanilla extract in a medium saucepan. Whisk
mixture into the yolk/sugar mixture. Add to combine and place over medium heat and
another ⅓ of the mixture, then return the bring to a gentle simmer.
combined mixture to the saucepan. Using a 2. W
hile the cream mixture is heating, combine
wooden spoon, stir the mixture constantly the yolks and remaining sugar in a medium
over low heat until it thickens slightly and bowl. Using a hand mixer on low speed or
coats the back of the spoon. This mixture whisk, beat until mixture is pale and thick.
must NOT boil or the yolks will overcook
– the process should only take a few minutes. 3. O
nce the cream mixture has come to a gentle
boil, whisk about ⅓ of the hot mixture into
4. P
our the mixture through a fine mesh strainer the yolk/sugar mixture. Add another ⅓ of the
(discard the vanilla pod) into a jug or bowl. mixture, then return the combined mixture to
Cover the mixture with a layer of plastic wrap the saucepan. Using a wooden spoon (see
directly onto the surface to prevent a ‘skin’ note in previous recipe). This mixture must
forming as the mixture cools and stand at NOT boil or the yolks will overcook – the
room temperature for 1 hour. Stir in the process should only take a few minutes.
vanilla. Recover and refrigerate for a
minimum of 2 hours or overnight. Whisk 4. P
our the mixture through a fine mesh strainer
mixture together again before pouring into into a jug or bowl, whisk in the buttermilk.
the ice cream maker. Cover the mixture with a layer of plastic wrap
directly onto the surface to prevent a ‘skin’
5. P
our the mixture into the mixing bowl of the forming as the mixture cools and stand at
Cuisinart® Ice Cream and Gelato Maker fitted room temperature for 1 hour. Refrigerate for
with the ice cream paddle. Turn unit on, set a minimum of 2 hours or overnight. Whisk
8
mixture together again before pouring into 3. O
nce the milk/cream mixture has come to a
the ice cream maker. gentle boil, whisk about ¹∕³ of the hot mixture
into the yolk/sugar mixture. Add another ⅓
5. P
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.
hours. If frozen for longer remove from 4. P
freezer about 10 minutes before serving. into a jug or bowl. Cover the mixture with a
layer of plastic wrap directly onto the surface
to prevent a ‘skin’ forming as the mixture
Fresh Mint with cools and stand at room temperature for 1
hour. Refrigerate for a minimum of 2 hours or
Chocolate Cookies overnight. Whisk mixture together again
Always a winning combination, before pouring into the ice cream maker.
fresh mint and chocolate take the forefront
5. P
in this rich and creamy ice cream.
Makes about 6 cups (twelve ½-cup servings) with the ice cream paddle. Turn unit on, set
2 cups full cream milk
thickened, about 40 minutes. When the ice
cream is almost fully churned, gradually add
1 cup white sugar, divided the crushed cookies through the mix-in
pinch flaked salt opening; let mix until fully combined.
2 teaspoons pure vanilla extract 6. T
he ice cream will have a soft, creamy
2 cups packed fresh mint leaves texture. If a firmer consistency is desired,
5 large egg yolks transfer to an airtight container and place in
1 cup crushed chocolate sandwich freezer for about 2 hours. If frozen for longer
cookies (about 8 cookies) remove from freezer about 10 minutes before
serving.
1. In a medium saucepan, whisk together the
milk, cream, half of the white sugar, salt and
vanilla. Place over medium heat and bring to
a gentle simmer. Remove from heat and add Mexican Style
the mint leaves; let steep for 20 to 30
minutes. If you desire a milder mint flavour,
Chocolate Ice Cream
remove and discard the mint leaves after This ice cream can be spicy for some,
steeping, but for a more intense ice cream so adjust the cayenne to your personal taste.
we recommend blending the milk/mint Makes about 5 cups (about ten ½-cup servings)
mixture using an immersion blender. After
2 cups full cream milk
steeping, reheat the mixture to a gentle
simmer over low heat. 1½ cups thickened cream
2. W
hile the milk/cream mixture is reheating,
combine the yolks and remaining sugar in a 1 teaspoon ground cinnamon
medium bowl. Using a hand mixer on low 1 to 2 pinches ground cayenne pepper
speed or a whisk, beat until mixture is pale pinch flaked salt
and thick.
9
cup white sugar, divided Grand Marnier Ice Cream
5 large egg yolks
A luxurious treat intended for the adult crowd.
180g bittersweet chocolate (70%
cacao), roughly chopped Makes about 5 cups (about ten ½-cup servings)
1. In a medium saucepan, whisk together the 2 cups full cream milk
milk, cream, vanilla, spices, salt and half of 2 cups thickened cream
the sugar. Place over medium heat and bring Rind of one large orange
to a gentle simmer. 1 cup white sugar, divided
2. W
hile the milk/cream mixture is heating, pinch flaked salt
combine the yolks and remaining sugar in a 5 large egg yolks
medium bowl. Using a hand mixer on low 1 teaspoon pure vanilla extract
speed or a whisk, beat until mixture is pale
¼ cup Grand Marnier (orange liquer)
and thick.
1. In a medium saucepan, stir together the milk
3. P
lace the chopped chocolate in a separate
and thickened cream. Place over medium
mixing bowl; reserve. Once the milk/cream
heat and bring to a gentle simmer. Turn heat
mixture has come to a gentle boil, whisk
off and add the orange rind; let mixture steep
about ⅓ of the hot mixture into the yolk/
for 30 to 60 minutes. After steeping, add half
sugar mixture. Add another ⅓ of the mixture,
of the sugar and salt and gradually return the
then return the combined mixture to the
mixtureto a gentle boil over low heat.
saucepan. Using a wooden spoon, stir the
mixture constantly over the low heat until it 2. W
hile the milk /cream mixture is reheating,
thickens slightly and coats the back of the combine the yolks and remaining sugar in a
spoon. This mixture must NOT boil or the medium bowl. Using a hand mixer on low
yolks will overcook – the process should only speed or a whisk, beat until mixture is pale
take a few minutes. and thick.
4. P
our the mixture through a fine mesh strainer 3. O
nce the milk /cream mixture has come to a
into the bowl of the reserved chocolate; gentle boil, whisk about ⅓ of the hot mixture
whisk to combine. Cover the mixture with a into the yolk/sugar mixture. Add another ⅓
layer of plastic wrap directly onto the surface of the mixture, then return the combined
to prevent a ‘skin’ forming as the mixture mixture to the saucepan. Using a wooden
cools and stand at room temperature for 1 spoon, stir the mixture constantly over the
hour. Refrigerate for a minimum of 2 hours or low heat until it thickens slightly and coats
overnight. Whisk mixture together again the back of the spoon. This mixture must
before pouring into the ice cream maker. NOT boil or the yolks will overcook – the
process should only take a few minutes.
5. P
Cuisinart® Ice Cream and Gelato Maker fitted 4. S
tir in the vanilla and Grand Marnier and
with the ice cream paddle. Turn unit on, set pour the mixture through a fine mesh strainer
Timer and press Start. Let mix until (discard the orange zest); Cover the mixture
thickened, about 40 minutes. The ice cream with a layer of plastic wrap directly onto the
will have a soft, creamy texture. If a firmer surface to prevent a ‘skin’ forming as the
consistency is desired, transfer to an airtight mixture cools and stand at room temperature
container and place in freezer for about 2 for 1 hour. Refrigerate for a minimum of 2
hours. If frozen for longer remove from hours or overnight. Whisk mixture together
freezer about 10 minutes before serving. again before pouring into the ice cream
maker.
5. P
10
ALTERNATIVE ICE CREAMS
with the ice cream paddle. Turn unit on, set creamier. If you are not allergic or intolerant
Timer and press Start. Let mix until to eggs, this is a great one to try.
thickened, about 40 minutes. The ice cream Makes about 5 cups (ten ½-cup servings)
consistency is desired, transfer to an airtight 3 cups dairy-free milk
container and place in freezer for about 2 (soy, rice, almond, etc.)
hours. If frozen for longer remove from 1 cup white sugar
freezer about 10 minutes before serving. pinch flaked salt
5 large egg yolks
Dairy-Free Vanilla Ice Cream 1. In a medium saucepan stir together the milk,
The soy milk powder helps the texture of half the sugar, salt and vanilla. Place over
the ice cream. If you are intolerant to soy medium heat and bring to a gentle simmer.
then try an alternative listed below.
2. W
hile the milk mixture is heating, combine
Makes about 5 cups (ten ½-cup servings) the yolks and remaining sugar in a medium
3 cups dairy-free milk bowl. Using a hand mixer on low speed or
(soy, almond, rice) whisk, beat until mixture is pale and thick.
2 tablespoons soy milk powder 3. O
nce the milk mixture has come to a slight
¾ cup white sugar boil, whisk about ⅓ of the hot mixture into
pinch flaked salt the yolk/sugar mixture. Add another ⅓ of the
mixture, then return the combined mixture to
the saucepan. Using a wooden spoon, stir
1. In a medium bowl, use a hand mixer on low the mixture constantly over low heat until it
speed or whisk to combine the milk, sugar thickens slightly and coats the back of the
substitute and salt until the sugar substitute spoon. This mixture must NOT boil or the
is dissolved. Cover, and refrigerate for a yolks will overcook. The process should only
minimum of 2 hours or overnight. Whisk take a few minutes.
mixture again before pouring into the ice 4. P
cream maker. into a jug or bowl. Cover the mixture with a
2. P
our the mixture into the mixing bowl of the layer of plastic wrap directly onto the surface
Cuisinart® Ice Cream and Gelato Maker fitted to prevent a ‘skin’ forming as the mixture
with the ice cream paddle. Turn unit on, set cools and stand at room temperature for 1
Timer and press Start. Let mix until hour. Refrigerate for a minimum of 2 hours or
thickened, about 40 minutes. The ice cream overnight. Whisk mixture together again
will have a soft texture. If a firmer consistency before pouring into the ice cream maker.
is desired, transfer to an airtight container 5. P
and place in freezer for about 2 hours. Cuisinart® Ice Cream and Gelato Maker fitted
If frozen for longer remove from freezer with the ice cream paddle. Turn unit on, set
about 10 minutes before serving. Timer and press Start. Let mix until
Dairy-Free Vanilla consistency is desired, transfer to an airtight
Custard Ice Cream hours. If frozen for longer remove from
Another version of a dairy-free vanilla freezer about 10 minutes before serving.
ice cream, but this version is a traditional
cooked custard version, which makes it a bit
11
Sugar-Free Vanilla Ice Cream ingredients. Cover, and refrigerate for at least
2 hours or overnight. Whisk mixture again
Finally, a homemade ice cream for diabetics before pouring into the ice cream maker.
or those watching their sugar intake.
2. P
Makes about 5 cups (ten ½-cup servings) Cuisinart® Ice Cream and Gelato Maker fitted
1 cup full cream milk with the ice cream paddle. Turn unit on, set
¾ cup sugar substitute Timer and press Start. Let mix until
pinch flaked salt
will have a soft texture. If a firmer consistency
2 cups thickened cream is desired, transfer to an airtight container
2 teaspoons pure vanilla extract and place in freezer for about 2 hours. If
1. In a medium bowl, use a hand mixer on low frozen for longer remove from freezer about
speed or whisk to combine the milk, sugar 10 minutes before serving.
substitute and salt until the sugar substitute
is dissolved. Stir in the thickened cream and
vanilla. Cover, and refrigerate for a minimum
Coconut Chocolate Ice Cream
of 2 hours or overnight. Whisk mixture again A delicious creamy and chocolate
before pouring into the ice cream maker. non - dairy frozen dessert.
2. P
our the mixture into the mixing bowl of the Makes about 5 cups (ten ½-cup servings)
¾ cup cocoa powder, sifted
⅓ cup white sugar
thickened, about 40 minutes. The ice cream ⅔ cup light brown sugar
will have a soft, creamy texture. If a firmer pinch flaked salt
consistency is desired, transfer to an airtight 2 cans (400ml) coconut milk
container and place in freezer for about 2 (do not use "lite")
hours. If frozen for longer remove from 2 tablespoon pure vanilla extract
1. In a medium bowl mix all ingredients
together very well until there are no clumps
(you can use a blender on low speed, or a
Goat Milk Ice Cream hand blender, to be sure).
A tasty tanginess, a delicious vanilla-style ice 2. C
over, and refrigerate for at least 2 hours or
cream that will please any person who cannot
overnight. Whisk mixture again before
tolerate cow's milk. Add mix-ins of chocolate,
fruit, nuts or caramel to make your own blend. pouring into the ice cream maker.
Makes about 5 cups (ten ½-cup servings) 3. P

3 cups goat's milk with the ice cream paddle. Turn unit on, set
¾ cup white sugar Timer and press Start. Let mix until
pinch flaked salt thickened, about 40 minutes. The ice cream
2 tablespoons goat's milk powder
(found in many mainstream hours. If frozen for longer remove from
grocery stores, or in any health freezer about 10 minutes before serving.
food store)
1. In a medium bowl, use a hand mixer on low
speed or whisk to combine all of the
12
GELATO
Basic Vanilla Gelato the same amount of paste, as you would extract.
Drizzle in melted dark or milk

chocolate for a decadent gelato. Chocolate-Hazelnut Gelato
Makes about 5 cups (ten ½-cup servings) Makes about 5 cups (ten ½-cup servings)
1 cup thickened cream 1¾ cups thickened cream
3 cups full cream milk, divided 2¼ cups full cream milk, divided
1 cup white sugar ½ cup white sugar
2 tablespoons cornflour 2 tablespoons cornflour
pinch flaked salt
pinch flaked salt
2 teaspoon pure vanilla extract
1 cup chocolate-hazelnut spread,
1. In a medium saucepan, combine cream and 2 such as Nutella®
cups of the milk. Place over a medium heat ½ cup chopped hazelnuts
and bring to a gentle simmer. (or you may use the same amount
2. W
hile cream/milk mixture is heating, put the of chopped Baci chocolates)
remaining milk, sugar, cornflour, salt and
1. In a medium saucepan, combine cream and
vanilla into a medium sized mixing bowl.
1½ cups of the milk. Set over medium heat
Whisk to combine.
and bring to a gentle simmer.
3. O
nce milk/cream mixture comes to a simmer,
2. W
hile cream/milk mixture is heating, put the
add the milk/sugar mixture and stir until fully
remaining milk, sugar, cornflour and salt into
combined. With the saucepan still over
a small-medium mixing bowl. Whisk to
medium heat, continuously stir mixture until it
combine.
gently boils and thickens to where it can coat
the back of a spoon (this will take about 15 3. O
minutes, depending on the stove being used). add the milk/sugar mixture and stir until fully
combined. Slowly whisk in the chocolate-
4. R
emove pan from heat, and transfer mixture
hazelnut spread. While still set over medium/
to a heatproof jug. Cover the mixture with a
medium-low heat, continuously stir until
mixture boils and thickens to where it can
coat the back of a spoon (this will take about
cools and stand at room temperature for 1
10 to 15 minutes, depending on the stove
being used).
before pouring into the ice cream maker. 4. R
emove pan from heat, strain and cool to
room temperature. Cover the mixture with a
5. P
with the gelato paddle. Turn unit on, set
cools and stand at room temperature for 1
thickened, about 50 minutes. The gelato will
have a soft, creamy texture. If a firmer
container and place in freezer for about 2 5. P
hours. If frozen for longer remove from Cuisinart® Ice Cream and Gelato Maker fitted
freezer about 10 minutes before serving. with the gelato paddle. Turn unit on, set
Note – Vanilla bean paste can be used as a
thickened, about 30 minutes. About 5
substitute to extract and will result in the gelato
minutes before the mixture has finished, add
having a black speckled, vanilla appearance. Use
the chopped hazlenuts/candies through the
13
mix-in opening. The gelato will have a soft, before pouring into the ice cream maker
creamy texture. If a firmer consistency is
5. P
our the mixture into mixing bowl, fitted with
desired, transfer to an airtight container and
the gelato paddle, of the Cuisinart® Ice
place in freezer for about 2 hours. If frozen
Cream and Gelato Maker. Turn unit on, set
for longer remove from freezer about 10
Timer and press Start. Let mix until thickened,
minutes before serving.
about 30 to 40 minutes. The gelato will have
a soft, creamy texture. If a firmer consistency
is desired, transfer to an airtight container
Custard Gelato and place in freezer for about 2 hours. If
This recipe uses egg yolks to create frozen for longer remove from freezer about
an extra creamy and custard-like flavour. 10 minutes before serving.
Makes about 6 cups (twelve ½-cup servings)
1 cup thickened cream
2 cups full cream milk, divided
Espresso Gelato
2 teaspoons pure vanilla extract For an extra coffee hit, add some dark
chocolate covered espresso beans
¼ teaspoon flaked salt toward the end of freezing.
2 tablespoons cornflour
Makes about 4 cups (eight ½-cup servings)
6 large egg yolks
¾ cup white sugar 1 cup thickened cream
2 cups full cream milk, divided
1. In a medium saucepan, combine thickened
cream and 1¾ cups milk together with the 120ml double shot of espresso coffee
vanilla and salt. Set over medium heat and 1 cup white sugar
bring to a gentle simmer. In a small bowl, mix 2 tablespoons cornflour
together the remaining milk and cornflour pinch flaked salt
and reserve.
1. In a medium saucepan, combine cream and
2. W
hile the cream mixture is heating, whisk the 1½ cups of the milk. Place over medium heat
egg yolks and sugar together really well until and bring to a gentle simmer.
pale and thick (you can use a blender on low
speed, or a hand blender, to be sure). 2. W
remaining milk, espresso, sugar, cornflour
3. O
nce the cream/milk comes to a simmer, stir and salt into a medium mixing bowl. Whisk to
in the milk/cornflour mixture well and combine.
continue to stir over low heat for an
additional five minutes, being sure mixture 3. Once milk/cream mixture comes to a simmer,
does not come to a full boil. add the milk/sugar mixture and stir until fully
4. W
hisking continuously at the same time, very medium heat, continuously stir mixture until it
slowly pour all of the hot liquid into the yolk/ gently boils and thickens to where it can coat
sugar mixture. Return mixture back to the the back of a spoon (this will take about 15
saucepan over low heat and whisk for about minutes, depending on the stove being used).
5 minutes and then return to mixing bowl.
(This mixture must NOT boil or the yolks will 4. R
emove pan from heat, and transfer mixture
overcook). Cover the mixture with a layer of to a heatproof jug. Cover, and refrigerate a
plastic wrap directly onto the surface to minimum of 2 hours or overnight. Whisk
prevent a ‘skin’ forming as the mixture cools mixture together again before pouring into
and stand at room temperature for 1 hour. the ice cream maker.
Refrigerate for a minimum of 2 hours or 5. P
overnight. Whisk mixture together again Cuisinart® Ice Cream and Gelato Maker fitted
14
with the gelato paddle. Turn unit on, set Cream Maker. Turn unit on, set Timer and
Timer and press Start. Let mix until press Start. Let mix until thickened, about 50
thickened, about 50 minutes. The gelato will minutes. The gelato will have a soft, creamy
have a soft, creamy texture. If a firmer texture. If a firmer consistency is desired,
consistency is desired, transfer to an airtight transfer to an airtight container and place in
container and place in freezer for about 2 freezer for about 2 hours. If frozen for longer
hours. If frozen for longer remove from remove from freezer about 10 minutes before
freezer about 10 minutes before serving. serving.
Lemon Gelato Mascarpone and Fig Gelato

The perfect amount of sweet and tart Mascarpone and fig combine deliciously
for this classic gelato flavour. together in this grown up gelato flavour.
Makes about 4 cups (eight ½-cup servings) Makes about 6 cups (twelve ½-cup servings)
1 cup thickened cream Fig purée:
2 cups full cream milk, divided 1 cup dried, figs, about 12 figs
4 lemons, rind removed (reserve 2 1½ cups water
tablespoons of finely grated 2 tablespoons honey
lemon rind), juiced with juice Mascarpone base:
reserved 1 cup thickened cream
1¼ cup white sugar 2 cups full cream milk, divided
1 teaspoon pure vanilla extract 1¼ cups white sugar
2 tablespoons cornflour 1 teaspoon pure vanilla extract
1. In a medium saucepan, combine cream and 1 2 tablespoons cornflour
cup of the milk. Place over medium heat and 300g mascarpone
bring to a gentle simmer. 1 generous cup fig purée (entire
2. W
hile cream/milk mixture is heating, put the yield from recipe above)
remaining milk, lemon rind, sugar, cornflour,
Make the purée:
salt and vanilla into a medium sized mixing
bowl. Whisk to combine. 1. P
ut the figs, water and honey in a small
saucepan. Bring mixture to a boil and then
3. O
immediately reduce the heat to maintain a
gentle simmer.
medium heat, continuously stir mixture until it 2. C
ontinue simmering for for a minimum of 3
gently boils and thickens to where it can coat hours, adding water as necessary to keep the
the back of a spoon (this will take about 15 figs covered while they are simmering.
minutes, depending on the stove being used). 3. W
hen figs are really soft and there is only ½
4. R
emove pan from heat, and transfer mixture cup of liquid remaining, purée mixture with a
to a jug or bowl and stir in the lemon juice. hand blender until smooth. Refrigerate until
Cover and refrigerate for a minimum of 2 ready to use.
hours, or overnight. Whisk mixture together While the figs are simmering, prepare the
again before pouring into the ice cream base:
maker.
1. In a medium saucepan, combine the cream
5. P
our the mixture into the mixing bowl, fitted and 1 cup of the milk. Place over medium
with the gelato paddle, of the Cuisinart® Ice heat and bring to a gentle simmer.
15
2. W
remaining milk, sugar, cornflour, salt and
Mixed Berry Gelato
vanilla into a medium mixing bowl. Whisk to Makes about 5 cups (ten ½-cup servings)
combine. 1 cup thickened cream
3. O
nce milk/cream mixture comes to a simmer, 2 cups full cream milk, divided
add the milk/sugar mixture and stir until fully 1 cup white sugar
combined,
2 tablespoons cornflour
4. W
ith the saucepan still over medium heat, pinch flaked salt
continuously stir mixture until it gently boils 1 cup mixed fresh or frozen
and thickens to where it can coat the back of
(thawed) berries
a spoon (this will take about 15 minutes,
depending on the stove being used). ½ teaspoon pure vanilla extract
1 tablespoon mixed berry jam
5. R
emove pan from heat. Place the
mascarpone into a bowl and soften with a 1. In a medium saucepan, combine cream and
spoon. Slowly pour the hot liquid into the 1½ cups of the milk. Set over medium heat
mascarpone, mixing with a hand mixer or and bring to a gentle simmer.
whisk until mixture is completely 2. W
homogenous and smooth. Cover and remaining milk, sugar, cornflour and salt into
refrigerate a minimum of 2 hours, or a medium mixing bowl. Whisk to combine.
overnight. Whisk mixture together again Using a blender, food processor or hand
before pouring into the ice cream maker, blender, purée the berries until mostly
base will be very thick. smooth; reserve.
6. P
our the mixture into the mixing bowl, fitted 3. O
with the gelato paddle, of the Cuisinart® Ice add the milk/sugar mixture and stir until fully
Cream and Gelato Maker. Turn unit on, set combined. While still set over medium/
Timer and press Start. Let mix until medium-low heat, continuously stir until
thickened, about 50 minutes. The gelato will mixture boils and thickens to where it can
have a soft, creamy texture. Once the gelato coat the back of a spoon (this will take about
is thick, spoon the fig mixture in while mixing, 15 minutes, depending on the stove being
a large dollop at a time until all is used).
incorporated. If a firmer consistency is
desired, transfer to an airtight container and 4. R
emove pan from heat, stir in the puréed
place in freezer for about 2 hours. If frozen berries, vanilla and jam; using a wire meshed
for longer remove from freezer about 10 sieve strain mix into a jug or bowl. Cover and
minutes before serving. stand at room temperature for 1 hour.
Refrigerate a minimum of 2 hours, or
5. P
with the gelato paddle. Turn unit on, set
Timer and press Start. Let mix until thickened,
about 30 to 40 minutes. The gelato will have
a soft, creamy texture. If a firmer consistency
is desired, transfer to an airtight container
and place in freezer for about 2 hours. If
frozen for longer remove from freezer about
10 minutes before serving.
16
Olive Oil-Thyme Gelato Pistachio Gelato
Makes about 4½ cups (nine ½-cup servings) Makes about 4 cups (eight ½-cup servings)
1 cup thickened cream 1 cup thickened cream
3 cups full cream milk, divided 3 cups full cream milk, divided
1 large sprig fresh thyme leaves 1¼ cups white sugar, divided
1 cup white sugar 2 tablespoons cornflour
2 tablespoons cornflour pinch flaked salt
pinch flaked salt 2 cups pistachios kernels
½ cup extra virgin olive oil ¾ teaspoon pure almond extract
1. In a medium saucepan, combine cream, 2 1. In a medium saucepan, combine cream and 2
cups of the milk, and the thyme. Place over cups of the milk. Place over medium heat
medium heat and bring to a gentle simmer. and bring to a gentle simmer.
Remove from heat and allow thyme to steep
2. W
in the cream/milk mixture for about 30
remaining milk, 1 cup of the sugar, cornflour
minutes. After steeping, remove and discard
and salt into a medium mixing bowl. Whisk to
thyme and then return to the heat and bring
combine; reserve. Put the pistachios and
back to a simmer.
remaining ¼ cup of sugar into a food
2. W
hile cream/milk mixture is re-heating, put processor. Pulse to roughly chop; reserve.
the remaining milk, sugar, cornflour and salt
3. O
into a small-medium mixing bowl. Whisk to
combine. Slowly whisk in the olive oil.
3. O
nce milk/cream mixture comes to its medium heat, continuously stir mixture until
second simmer, add the milk/sugar mixture it gently boils and thickens to where it can
and stir until fully combined. With the coat the back of a spoon (this will take about
saucepan still over medium heat, 15 minutes, depending on the stove being
continuously stir mixture until it gently boils used).
and thickens to where it can coat the back of
4. R
emove pan from heat and transfer mixture
a spoon (this will take about 15 minutes,
to a heatproof jug, stir in almond extract and
depending on the stove being used).
pistachio/sugar mixture. Cover and stand at
4. R
emove pan from heat, and transfer mixture room temperature for 1 hour. Refrigerate a
to a jug or bowl. Cover and stand at room minimum of 2 hours, or overnight. Whisk
temperature for 1 hour. Refrigerate a mixture together again before pouring into
minimum of 2 hours, or overnight. the ice cream maker.
5. P
our the mixture into the mixing bowl of the 5. P
Cuisinart® Ice Cream and Gelato Maker fitted Cuisinart® Ice Cream and Gelato Maker fitted
with the gelato paddle of the Cuisinart® Ice with the gelato paddle. Turn unit on, set
Cream Maker. Turn unit on, set Timer and Timer and press Start. Let mix until
press Start. Let mix until thickened, about 50 thickened, about 50 minutes. The gelato will
minutes. The gelato will have a soft, creamy have a soft, creamy texture. If a firmer
texture. If a firmer consistency is desired, consistency is desired, transfer to an airtight
transfer the ice cream to an airtight container container and place in freezer for about 2
and place in freezer for about 2 hours. If hours. If frozen for longer remove from
frozen for longer remove from freezer about freezer about 10 minutes before serving.
10 minutes before serving.
17
FROZEN YOGHURTS
Honey-Almond Pumpkin Frozen Yoghurt
Frozen Yoghurt Getting tired of the same old pumpkin desserts?
Serve this to your guests with some
Makes about 5 cups (ten ½-cup servings) fresh ginger bread and whipped cream.
2 cups thickened cream Makes about 5 cups (ten ½-cup servings)
¼ cup honey
1 cup thickened cream
¼ cup white sugar
450g pumpkin purée (pre steamed and
pinch flaked salt pureed)
2 cups full cream milk vanilla 1⅓ cups packed light brown sugar
yoghurt
1½ teaspoons ground cinnamon
1½ teaspoons pure almond extract
1 teaspoon ground ginger
½ cup toasted sliced almonds
¼ teaspoon ground nutmeg
1. In a medium saucepan, combine the cream, pinch flaked salt
honey, sugar and salt. Place over medium 2 cups plain, full fat yoghurt (you
heat and bring to a gentle simmer. Cover and can substitute vanilla yoghurt,
stand at room temperature for 1 hour.
but then reduce the vanilla
2. In a medium mixing bowl, whisk the yoghurt extract to 1 teaspoon)
and almond extract together until combined. 1½ teaspoons pure vanilla extract
Re-cover and refrigerate a minimum of 2
hours, or overnight. Whisk mixture again 1. In a medium saucepan, combine all
before pouring into the ice cream maker. ingredients, except for the yoghurt and
vanilla. Place over medium heat and bring to
3. P
our the mixture into the mixing bowl of the a gentle simmer, whisking occasionally to
Cuisinart® Ice Cream and Gelato Maker fitted combine ingredients. Cover and stand at
with the ice cream paddle. Turn unit on, set room temperature for 1 hour.
thickened, about 40 minutes. About 5 2. In a medium mixing bowl, whisk the yoghurt
minutes before the mixture is done churning, and vanilla together until combined. Slowly
add the sliced almonds through the mix-in whisk in the cooled cream/pumpkin mixture
opening. Allow to mix thoroughly. The frozen and continue to whisk until combined.
yoghurt will have a soft, creamy texture. If a Re-cover and refrigerate a minimum of 2
firmer consistency is desired, transfer to an hours, or overnight. Whisk mixture again
airtight container and place in freezer for before pouring into the ice cream maker.
about 2 hours. If frozen for longer remove 3. P
from freezer about 10 minutes before Cuisinart® Ice Cream and Gelato Maker fitted
serving. with the ice cream paddle. Turn unit on, set
thickened, about 40 minutes. The frozen
yoghurt will have a soft, creamy texture. If a
firmer consistency is desired, transfer to an
airtight container and place in freezer for
about 2 hours. If frozen for longer remove
from freezer about 10 minutes before
serving.
18
SORBETS
Coconut Sorbet Prosecco-Grapefruit Sorbet
Delicious when topped with toasted Makes about 4 cups (eight ½-cup servings)
coconut or our Hot Fudge Sauce (page 18).
¾ cup water
¾ cup white sugar
1¼ cups water 1 tablespoon finely grated
1¼ cups white sugar grapefruit rind
1 whole vanilla bean, halved and 2 cups fresh grapefruit juice
seeds scraped ¾ cup prosecco
pinch flaked salt (Italian sparkling wine)
2 cans (400ml) unsweetened 1. In a medium saucepan combine the water,
coconut milk sugar, grapefruit rind and salt. Place over
1. C
ombine the water, sugar, vanilla bean medium heat and heat until the sugar is
(including the pod) and salt. Place over dissolved.
medium heat and bring to a gentle simmer. 2. P
our the grapefruit juice into the sugar
Remove saucepan from heat and allow the mixture and whisk together. Cover and
mixture to stand/steep for 1 hour; using a refrigerate for a minimum of 2 hours, or
fine wire meshed strainer, strain the mixture overnight. Using a fine wire meshed strainer,
(discarding pod) into a jug or bowl. strain the mixture and then whisk in prosecco
2. A
dd the coconut milk to the strained mixture. prior to pouring into the ice cream maker.
Cover and refrigerate for a minimum of 2 3. P
our the mixture into the ice cream mixing
hours, or overnight. Whisk mixture again bowl, fitted with the gelato paddle. Turn unit
before pouring into the ice cream maker. on, set Timer and press Start. Let mix until
3. P
our the mixture into the mixing bowl of the thickened, about 60 minutes. The sorbet will
Cuisinart® Ice Cream and Gelato Maker fitted have a soft, creamy texture. If a firmer
with the ice cream paddle. Turn unit on, set consistency is desired, transfer to an airtight
Timer and press Start. Let mix until container and place in freezer for about 2
thickened, about 60 minutes. The sorbet will hours. If frozen for longer remove from
have a soft, creamy texture. If a firmer freezer about 10 minutes before serving.
19
SAUCES
Caramel Sauce Hot Fudge Sauce
While we love this sauce on our Makes about 2 cups
ice creams, it can also be used as
a dipping sauce for fruit and cake. ⅔ cup thickened cream
⅓ cup light glucose syrup
Makes about ¾ cup
⅓ cup packed light brown sugar
¾ cup white sugar ¼ cup cocoa powder, sifted
¼ teaspoon flaked salt ¼ teaspoon flaked salt
¼ cup water (enough so that the 40g unsalted butter
consistency when mixed with the
1 teaspoon pure vanilla extract
sugar and salt is similar to wet
30g semisweet chocolate
sand)
1 tablespoon light glucose syrup 1. In a heavy-based saucepan, combine all
ingredients except for the chocolate. Place
⅓ cup thickened cream
over medium heat and bring to a gentle
60g unsalted butter, cut into 1cm simmer. Add chocolate and whisk to
cubes combine.
1. In a medium, heavy-based saucepan, stir
together the sugar, salt, water and glucose
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, to keep the mixture at a
low simmer, and cook until the sugar mixture
turns a very light amber colour (about 15 to
20 minutes). Keep a close eye on the caramel
sauce as it can burn easily.
2. O
nce 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. Caramel can also
be cooled and reheated for future use.
Note – salted caramel is very popular. The salt
amount can be increased to taste.
20
WEIGHTS,
WEIGHTS, MEASURES
MEASURES & CONVERSIONS
AND CONVERSIONS
Temperature ºF / ºC Metric cup & spoon sizes
cup metric
Fahrenheit Celsius ¼ cup 60ml
240º cup 80ml
460º
½ cup 125ml
450º
230º 1 cup 250ml
440º
430º 220º
spoon metric
420º
410º
¼ teaspoon 1.25ml
210º
400º ½ teaspoon 2.5ml
390º 200º 1 teaspoon 5ml
380º 2 teaspoon 10ml

190º 1 tablespoon (equal to 4 teaspoons) 20ml
370º
360º
180º
350º Liquids
340º 170º
Metric cup imperial
330º 30 ml 1 fl oz
320º 160º 60 ml ¼ cup 2 fl oz
310º 80 ml 3 ½ fl oz
300º 150º
100ml cup 2 ¾ fl oz
290º 125ml ½ cup 4 fl oz
140º
280º 150ml 5 fl oz
270º 180ml ¾ cup 6 fl oz
130º
260º
200ml 7 fl oz
250º 120º 250ml 1 cup 8 ¾ fl oz
240º
310ml 1 ¼ cups 10 ½ fl oz
230º 110º
375ml 1 ½ cups 13 fl oz
220º
430ml 1 ¾ cups 15 fl oz
210º 100º
475ml 16 fl oz
200º
90º 500ml 2 cups 17 fl oz
190º
180º 625ml 2 ½ cups 21 ½ fl oz
80º
170º 750ml 3 cups 26 fl oz
160º 1L 4 cups 35 fl oz
70º
150º 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
9 X ºC
ºF= + 32
5
5(ºF - 32)
ºC=
9
21

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What are the main features of the ice cream maker?

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Recipe Booklet

Instruction Booklet on reverse side

CUSTARD-STYLE ICE CREAMS

ALTERNATIVE ICE CREAMS

WEIGHTS, MEASURES & CONVERSIONS

Makes about 5 cups (ten ½-cup servings) 3. P

Drizzle in melted dark or milk

Lemon Gelato Mascarpone and Fig Gelato

380º 2 teaspoon 10ml

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