ICE-70C en

INSTRUCTION AND
®
RECIPE BOOKLET
Gelateria™ Frozen Yogurt, Ice Cream, Gelato & Sorbet Maker ICE-70C Series
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT SAFEGUARDS NOTICE
This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of
FEATURES AND BENEFITS moving, the cooling liquid is frozen. Before freezing, wash and dry the bowl. We recommend
that you place the freezer bowl in the back of your freezer where it is coldest.
1. Cap With Measurement Cup 1 Reminder: Your freezer should be set to 0°F (-18°C) to ensure proper freezing of all foods.
When using an electrical appliance, basic safety precautions should always be electric shock, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in Pour recipe ingredients through the spout. Also use to
followed to reduce the risk of fire, electric shock, and/or injury, including the following: the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt add ingredients, like chips or nuts, without interrupting
the freezing cycle.
MAKING FROZEN DESSERTS
1. READ ALL INSTRUCTIONS BEFORE USING. to defeat this safety feature.
1. Use Cuisinart recipes from the pages that follow, or use your own recipe, making sure it
TM
2. To protect against risk of electric shock, do not place cord, plug, or base of appliance in 2. Easy-Lock Lid with Ingredient Spout 2 yields 2 quarts (1.89 L) or less. Do not fill the freezer bowl higher than 1/2 inch (1.25 cm)
water or any other liquid. CAUTION Transparent to let you watch the freezing process as it from the top. The ingredi-ents will increase in volume during the freezing process. For best
progresses. Lid is designed to easily lock to the base. results, prepare ingredi-ents in a container from which it is easy to pour.
3. Close supervision is necessary when any appliance is used by or near children. This appliance is for household use. Any servicing other than cleaning and user maintenance
4. Always unplug from outlet when not in use, before putting on or taking off parts, and should be performed by an authorized service representative. 3. Mixing Arm 2. Remove the freezer bowl from the freezer. Place freezer bowl on the center of the base.
before cleaning. • Do not immerse base in water. Mixes and aerates ingredients in freezer bowl to create NOTE: B
owl will begin to defrost quickly once it has been removed from freezer. Use it
frozen desserts. 3
5. Avoid contact with moving parts. Keep hands, hair, clothing, as well as spatulas and other • To reduce the risk of fire or electric shock, do not disassemble the base. Note: The base immediately after removing from freezer.
utensils away during operation to reduce the risk of injury and/or damage to the appliance. does not contain any user-serviceable parts. 4. Freezer Bowl 3. Place mixing arm in freezer bowl. Arm does not fit tightly. It rests in the center of the bowl,
Contains cooling liquid within a double insulated wall to with the circle side facing up.
6. Do not operate any appliance with a damaged cord or plug, or after the appliance mal- • Repairs should be made only by authorized personnel. create fast and even freezing. Double wall keeps the bowl 4
functions, or is dropped or damaged in any manner. Return the appliance to the nearest cool and at an even temperature. 4. Place lid on base, oriented to the right of center, and turn clockwise to lock. Easy-lock lid
• Check voltage to be sure that the voltage indicated on the nameplate agrees with your
Cuisinart Repair Center for examination, repair, electrical or mechanical adjustment. mechanism allows lid to rest on base.
voltage.
7. The use of attachments not recommended by Cuisinart may cause fire, electric shock or 5. Control Panel with Timer
• Never clean with scouring powders or hard implements. 5. Once the unit is plugged in, all function buttons should be lit. Using the control panel, select
Select function and preset program time will appear.
risk of injuries. the desired function: ICE CREAM, GELATO or SORBET. You will hear a beep indicating
8. Do not use outdoors. 6. Base ready mode. Note: Use the ICE CREAM function when preparing frozen yogurt. The
5 function cannot be changed after the preparation cycle begins. If necessary, press Start/
Contains heavy-duty motor system strong enough to
9. Do not let cord hang over edge of table or counter, or touch hot surfaces. handle ice cream, gelato, frozen yogurt, and sorbet. Stop twice to reset the unit.
10. Keep hands and utensils out of freezer bowl while in use to reduce the risk of injury to per- 6. Adjust the preset time by using the arrows, if necessary. Max time is 60 minutes. (Time
7. Rubber Feet (not shown)
sons or to the appliance itself. DO NOT USE SHARP OBJECTS OR UTENSILS INSIDE THE can not be adjusted after the process begins.) Select Start/Stop. The freezer bowl will start
Nonslip feet keep base stationary during use.
FREEZER BOWL! Sharp objects will scratch and damage the inside of the freezer bowl. A 6 turning, and the pre-programmed time will appear on the LCD screen.
rubber spatula or wooden spoon may be used when the appliance is in the OFF position. 8. Cord Storage (not shown)
Unused cord is easily pushed into the bottom of base to 7. Immediately pour ingredients through ingredient spout. Place measurement cup on lid.
11. This appliance is for household use. Any servicing other than cleaning and user mainte-
keep counters neat and safe. 8. Frozen desserts will be done in 15 to 40 minutes. The time will depend on the recipe and
nance should be done only by authorized Cuisinart Repair Personnel.
vol-ume of the dessert you are making. When the mixture has thickened to your liking, it is
12. Do not use the freezer bowl on flames, hot plates or stoves. Do not expose to heat source.
Do not wash in dishwasher; doing so may cause risk of fire, electric shock or injury.
BEFORE USING FOR THE FIRST TIME done. If you desire a firmer consistency, transfer the dessert to an airtight container and store
DO NOT immerse the motor base in water. Wipe it with a moist cloth. Wash the lid, freezer in the freezer for two or more hours.
13. Do not operate your appliance in an appliance garage or under a wall cabinet. When bowl and mixing arm in warm soapy water to remove any dust or residue from the Once the time expires, the timer will begin counting negative to keep the unit cool for an
storing in an appliance garage always unplug the unit from the electrical outlet. Not manufacturing and shipping process. DO NOT clean any of the parts with abrasive cleaners additional maximum time of 30 minutes. The unit will beep for 5 seconds every 5 minutes
doing so could create a risk of fire, especially if the appliance touches the walls of the or hard implements. during the keep-cool feature to remind you that your dessert is ready to serve or store.
garage or the door touches the unit as it closes.
NOTE: There are many variables to the final consistency — room temperature, bowl
FREEZING TIME AND BOWL PREPARATION
SAVE THESE INSTRUCTIONS
temperature, ingredient temperature, etc. If the recipe is done sooner, press Start/Stop.
The freezer bowl must be completely frozen before you begin your recipe. For the most NOTE: D o not store frozen desserts in the freezer bowl. Desserts will stick to the side of the
convenient frozen desserts, leave your freezer bowl in the freezer at all times. You can take it
FOR HOUSEHOLD USE ONLY out any time for immediate use. In general, freezing time is between 12 hours and 24 hours.
To determine whether the bowl is completely frozen, shake it. If you do not hear liquid
freezer bowl and may damage the bowl. Store only in a plastic airtight container.
2 3
ADDING INGREDIENTS • Problem: The unit stopped running. • If a firmer consistency is desired, after churning transfer to an airtight container
and place in freezer for about 2 hours. Remove from freezer about 15 minutes
In general, ingredients such as chips and nuts should be added about 5 minutes before the recipe • Solution: Recipe is either complete, or load was too heavy. Press
before serving.
is complete. Once the dessert has begun to thicken, add the ingredients through the ingredient Start/Stop and let unit cool.
spout. • When making sorbet, be sure to test the ripeness and sweetness of the fruit
• Problem: Finished recipe is too thin. before you use it. The freezing process reduces the sweetness of the fruit so that
To add a chocolate swirl to ice cream, gelato or frozen yogurt, drizzle in hot fudge or melted
chocolate. The melted chocolate will harden once it makes contact with the freezing ingredients
• Solution: Place freezer bowl back in the freezer. it will taste less sweet than the recipe mixture before churning. If the fruit tastes
(Re-evaluate ingredients tart, add additional sugar to the recipe. If the fruit is very ripe or sweet, reduce
so add it in a slow drizzle to ensure that it does not clump.
the amount of sugar in the recipe. Use our sorbet recipes beginning on page 22
and/or bowl temperature.)
as a guide.
SAFETY FEATURE • Problem: Cannot select desired settings.
Cuisinart® Gelateria™ Frozen Yogurt, Ice Cream, Gelato & Sorbet Maker is equipped with • Make sure the mixing arm and lid are in place before turning on machine.
a safety feature that automatically stops the unit if the system overheats. This may occur if the
(e.g. cannot adjust timer while running)
dessert is extremely thick, if the unit has been running for an excessively long period of time, or if • Solution: Unplug the unit, and start over.
added ingredients (nuts, etc.) are in extremely large pieces. Remove ingredients to serve or store,
press the Start/Stop, begin the process again, if making another cycle. RECIPE TIPS
The recipes that follow offer you a variety of options for delicious frozen desserts.
CLEANING, STORAGE AND MAINTENANCE You may create or use recipes of your own, as long as bases yield 2 quarts (1.89 L)
Cleaning or less.
Clean the freezer bowl, mixing arm and lid in warm soapy water. DO NOT PUT FREEZER BOWL
IN THE DISHWASHER. DO NOT CLEAN WITH ABRASIVE CLEANSERS OR IMPLEMENTS. Wipe RECIPE TIPS
motor base clean with damp cloth. Dry all parts thoroughly. • For optimum consistency, chill all mixtures for a minimum of 2 hours or up to 3
days. Always re-whisk the mixture after chilling to be sure all ingredients are well
Storage
combined. While chilling the mixture is not required, resting it in a chilled environ-
DO NOT put freezer bowl in freezer if bowl is wet. DO NOT store lid, mixing arm, or base in ment helps bind the ingredients together, and prevents any ice or fat crystals
freezer. from forming during the freezing process.
Maintenance
• Some recipes use precooked ingredients. For best results, the precooked mixture
Any other servicing should be performed by an authorized service representative. should be chilled overnight or chilled over an ice bath before using. To make an
ice bath, fill a large container with ice and water. Place saucepan or other con-
Troubleshooting •
tainer into the ice bath. Cool precooked ingredients completely.
You may substitute lower-fat creams (e.g., half and half) and/or milk (reduced fat
• Problem: The incorrect function was selected. or low fat) for heavy cream and whole milk used in many recipes. However, keep
• Solution: Reset the unit by pressing the Start/Stop button twice. 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 des-
• Problem: The unit is beeping every few minutes. sert. When substituting, be sure to use the same volume of the substitute as you
• Solution: Press the Start/Stop button, the process has completed. would have used of the original item. For example, if the recipe calls for 2 cups
of cream, use a total of 2 cups of the substitute (such as 1 cup cream, plus 1 cup
• Problem: The time will not adjust by pressing the arrows. whole milk).
• Solution: Once the Start/Stop button is selected and the processing • You may substitute artificial sweeteners for sugar. Stir the mixture thoroughly to
begins, time cannot be adjusted. To reset the unit, press dissolve the sweetener. See our recipe suggestions on page 14 for a guide.
Start/Stop.
4 5
RECIPES Mascarpone and Fig............................................................................. 16
Mixed Berry.......................................................................................... 17
Simple Vanilla Ice Cream
This ice cream can easily be dressed up by adding your
1. Put the cocoa, sugars and salt in a medium bowl; whisk to combine,
breaking up any larger pieces with your fingers. Add the milk and,
using a hand mixer on low speed or a whisk, beat to combine until
favourite chopped candies or sprinkles at the end of churning.
Ice Cream: Olive Oil-Thyme.................................................................................... 18 Makes about 7 cups (1.75 L) [fourteen ½-cup (125 ml) servings] the dry ingredients are dissolved. Stir in the heavy cream and vanilla.
Simple Vanilla......................................................................................... 7 Cover and refrigerate at least 2 hours, or overnight.
1½ cups (375 ml) whole milk
Simple Chocolate................................................................................... 7 Frozen Yogurts: 1 cup (250 ml) plus 2 tablespoons (30 ml) granulated sugar 2. Press Ice Cream and then START/STOP. Pour the mixture through
Rich Vanilla........................................................................................... 18 Pinch kosher salt the spout and then cover with the cap. Let mix until thickened. The
Peanut Butter Cup.................................................................................. 7 ice cream will have a soft, creamy texture. If a firmer consistency is
3 cups (750 ml) heavy cream
Banana Walnut Chip............................................................................... 8 Mango................................................................................................... 19 desired, transfer the ice cream to an airtight container and place in
1½ tablespoons (25 ml) pure vanilla extract
Chocolate Pretzel................................................................................. 19 freezer for about 2 hours. Remove from freezer about 15 minutes
Butter Pecan........................................................................................... 8 1. In a medium bowl, use a hand mixer on low speed or whisk to before serving.
Fresh Strawberry.................................................................................... 9 Blueberry.............................................................................................. 19 combine the milk, sugar and salt until the sugar is dissolved. Stir in Nutritional information per serving [based on ½ cup (125 ml)]:
Honey-Almond...................................................................................... 20 the heavy cream and vanilla. Cover and refrigerate at least 2 hours,
Rich Vanilla Bean................................................................................... 9 Calories 283 (72% from fat) • carb. 17g • pro. 3g • fat 23g • sat. fat 14g
or overnight. • chol. 85mg • sod. 46mg • calc. 71mg • fiber 1g
Fresh Mint with Chocolate Cookies...................................................... 10 2. Press Ice Cream and then Start/Stop. Pour the mixture through the
Sorbet:
Mexican-Style Chocolate...................................................................... 10 spout and then cover with the cap. Let mix until thickened. The ice
Dark Chocolate..................................................................................... 20 cream will have a soft, creamy texture. If a firmer consistency is Peanut Butter Cup Ice Cream
Pistachio............................................................................................... 11 desired, transfer the ice cream to an airtight container and place in
Lemon-Basil......................................................................................... 20 One of the easiest ice creams to make, the rich peanut butter flavor in this
Orange Liqueur..................................................................................... 12 freezer for about 2 hours. Remove from freezer about 15 minutes ice cream will have your friends and family in awe.
Raspberry-Mint..................................................................................... 21 before serving.
Makes about 6 cups (1.5 L) [twelve ½-cup (125 ml) servings]
Alternative Ice Cream: Prosecco-Grapefruit............................................................................. 21 Nutritional information per serving [based on ½ cup (125 ml)]:
Calories 260 (67% from fat) • carb. 19g • pro. 2g • fat 20g • sat. fat 12g 1 cup (250 ml) good quality peanut butter
Dairy-Free Vanilla................................................................................. 12 Pineapple.............................................................................................. 22 2
⁄3 cup (150 ml) granulated sugar
• chol. 75mg • sod. 45mg • calc. 66mg • fiber 0g
Agave-Vanilla........................................................................................ 12 1 cup (250 ml) whole milk
Frozen Desserts: 2 cups (500 ml) heavy cream
Vanilla with Stevia................................................................................ 13 Simple Chocolate Ice Cream 1 teaspoon (5 ml) pure vanilla extract
Chocolate Cocoa Nib and Pecan Sandwich Cookies........................... 22
Chocolate-Coconut............................................................................... 13 For a real treat, serve this with our Hot Fudge Sauce on page 26. 1 cup (250 ml) chopped chocolate peanut butter cup candies
Pistachio Birthday Cake....................................................................... 23 (about 15 miniature peanut butter cups)
Cherry-Chocolate................................................................................. 13 Makes about 7 cups (1.75 L) [fourteen ½-cup (125 ml) servings]
2
⁄3 cup (150 ml) cocoa powder, sifted 1. In a medium mixing bowl, use a hand mixer on low speed to combine
Gelati: Sauces: the peanut butter and sugar until smooth. Add the milk and mix on
½ cup (125 ml) granulated sugar
low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in
Basic Vanilla......................................................................................... 14 Caramel................................................................................................ 23 1
⁄3 cup (75 ml) packed brown sugar the heavy cream and vanilla. Cover and refrigerate at least 2 hours,
Hot Fudge............................................................................................. 24 Pinch kosher salt or overnight.
Chocolate-Hazelnut.............................................................................. 14
Custard................................................................................................. 15 Raspberry............................................................................................. 24 3½ cups (875 ml) heavy cream 2. Press Ice Cream and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. When the
Lemon................................................................................................... 16 2 teaspoons (10 ml) pure vanilla extract
ice cream is almost fully churned, gradually add the chopped candy
6 7
into the churning ice cream. Allow to mix thoroughly. The ice cream Stir the lemon juice into the bananas and then mix into the steeped 2. In a medium bowl, use a hand mixer on low speed or whisk to 3. Press Ice Cream and then Start/Stop. Pour the mixture through the
will have a soft, creamy texture. If a firmer consistency is desired, milk/cream. Cover and refrigerate at least 2 hours, or overnight. combine the milk, sugar and pinch of salt until the sugar is dissolved. spout and then cover with the cap. Let mix until thickened. The ice
transfer the ice cream to an airtight container and place in freezer Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 cream will have a soft, creamy texture. If a firmer consistency is
for about 2 hours. Remove from freezer about 15 minutes before 3. Right before churning ice cream, melt the bittersweet chocolate in a hours, or overnight. Whisk mixture together again before pouring into desired, transfer the ice cream to an airtight container and place in
serving. bowl set over a pot of simmering water. Keep chocolate at room the ice cream maker. freezer for about 2 hours. Remove from freezer about 15 minutes
temperature (it should remain fluid, but not hot). before serving.
Nutritional information per serving [based on ½ cup (125 ml)]: : 3. Press Ice Cream and then Start/Stop. Pour the mixture through the
Calories 365 (68% from fat) • carb. 23g • pro. 8g • fat 29g • sat. fat 12g 4. Remove the vanilla pod from the steeped milk/cream mixture; spout and then cover with the cap. Let mix until thickened. When the *Thawed frozen strawberries may be substituted if fresh strawberries
• chol. 58mg • sod. 157mg • calc. 58mg • fiber 2g discard pod. Press Ice Cream and then Start/Stop. Pour the mixture ice cream is almost fully churned, gradually add the pecans. Allow to are not available.
through the spout and then cover with the cap. Let mix until mix thoroughly. The ice cream will have a soft, creamy texture. If a Nutritional information per serving [based on ½ cup (125 ml)]:
thickened. firmer consistency is desired, transfer the ice cream to an airtight Calories 175 (62% from fat) • carb. 15g • pro. 1g • fat 12g • sat. fat 8g
Banana Walnut Chip Ice Cream 5. When the ice cream is almost fully churned, add the walnuts; let mix container and place in freezer for about 2 hours. Remove from freezer
Do not be intimidated by the multiple steps in this ice cream. The end result of frozen until combined. Right before the ice cream is done, drizzle the about 15 minutes before serving.
banana, toasted walnuts and flecks of chocolate makes it worth every minute. melted chocolate into the churning ice cream. The ice cream will Nutritional information per serving [based on ½ cup (125 ml)]:
Makes about 6 cups (1.5 L) [twelve ½-cup (125 ml) servings] have a soft, creamy texture. If a firmer consistency is desired, Calories 349 (75% from fat) • carb. 19g • pro. 3g • fat 30g • sat. fat 15g Rich Vanilla Bean Ice Cream
transfer the ice cream to an airtight container and place in freezer for • chol. 81mg • sod. 45mg • calc. 68mg • fiber 1g For the true vanilla lover, be sure to use fresh vanilla beans
¾ cup (175 ml) whole milk about 2 hours. Remove from freezer about 15 minutes before to capture the intense flavour.
2½ cups (625 ml) heavy cream serving.
1 whole vanilla bean, halved and seeds scraped Makes about 6 cups (1.5 L) [twelve ½-cup (125 ml) servings]
Nutritional information per serving [based on ½ cup (125 ml)]: Fresh Strawberry Ice Cream
½ teaspoon (2 ml) pure vanilla extract Calories 260 (62% from fat) • carb. 22g • pro. 3g • fat 19g • sat. fat 9g Best made when strawberries are at their peak, this ice cream is light, sweet and fruity. 21⁄3 cups (575 ml) whole milk
½ teaspoon (2 ml) kosher salt • chol. 35mg • sod. 90mg • calc. 38mg • fiber 2g 2½ cups (625 ml) heavy cream
½ cup (125 ml) packed dark brown sugar Makes about 5½ cups (1.375 ml) [eleven ½-cup (125 ml) servings]
1¼ cups (300 ml) granulated sugar, divided
1 tablespoon (15 ml) water 1½ cups (375 ml) fresh strawberries, hulled* Pinch kosher salt
3 tablespoons (45 ml) unsalted butter Butter Pecan Ice Cream ¾ cup (175 ml) whole milk 1 whole vanilla bean, halved and seeds scraped
3 large bananas, cut into 1-inch pieces The butter used to toast the pecans can be saved and used over pancakes or waffles. 2
⁄3 cup (150 ml) granulated sugar 7 large egg yolks
2 tablespoons (30 ml) rum Pinch kosher salt
Makes about 6½ cups (1.625 L) [thirteen ½-cup (125 ml) servings] 1. In a medium saucepan set over medium-low heat, add the milk,
½ teaspoon (2 ml) fresh lemon juice 1½ cups (375 ml) heavy cream
4 tablespoons (60 ml) unsalted butter cream, half of the sugar, salt and the scraped vanilla bean (including
¾ cup (175 ml) toasted walnuts, roughly chopped 1½ teaspoons (7 ml) pure vanilla extract the pod). Whisk to combine and bring the mixture just to a boil.
6 ounces (170 g) bittersweet chocolate, roughly chopped 1 cup (250 ml) pecan halves
1 teaspoon (5 ml) kosher salt, plus pinch 1. Put the strawberries into the bowl of a food processor fitted with the 2. While the milk/cream mixture is heating, combine the yolks and
1. In a medium saucepan set over medium-low heat, bring the milk, chopping blade. Pulse strawberries until rough/fine chopped remaining sugar in a medium bowl. Using a hand mixer on low speed
1¼ cups (300 ml) whole milk
cream, scraped vanilla bean (including the pod), vanilla extract (depending on preference). or whisk, beat until mixture is pale and thick.
1 cup (250 ml) granulated sugar
and the salt just to a boil. Remove from heat; let mixture steep for
30 minutes. 2½ cups (625 ml) heavy cream 2. In a medium bowl, use a hand mixer on low speed or whisk to 3. Once the milk/cream mixture has come to a slight boil, whisk about
2 teaspoons (10 ml) pure vanilla extract combine the milk, sugar and salt until the sugar is dissolved. Stir in 1
⁄3 of the hot mixture into the yolk/sugar mixture. Add another 1⁄3 of
2. While the milk/cream mixture is steeping, heat the sugar with water the heavy cream and vanilla. Stir in reserved strawberries with all the mixture, then return the combined mixture to the saucepan.
in a large skillet until it begins to sizzle. Stir in the butter and heat 1. Melt the butter in a medium skillet. Add the pecans and 1 teaspoon juices. Cover and refrigerate at least 2 hours, or overnight. Whisk Using a wooden spoon, stir the mixture constantly over low heat until
until melted. Add the bananas; cook for about 2 minutes, or until (5 ml) of salt. Cook over medium-low heat until pecans are toasted mixture together again before pouring into the ice cream maker. it thickens slightly and coats the back of the spoon. This mixture
fragrant and softened. Carefully stir in the rum and cook for an and golden, stirring frequently, about 6 to 8 minutes. Remove from
must NOT boil or the yolks will overcook – the process should only
additional 2 minutes, or until slightly thickened. Remove from heat. the heat, strain and reserve the pecans, allowing them to chill.
take a few minutes.
8 9
4. Let ice cream base come to room temperature. Then cover and another 1⁄3 of the mixture and return the combined mixture to the 2. While the milk/cream mixture is heating, combine the yolks and 5 large egg yolks
refrigerate at least 2 hours, or overnight. Before churning, pour the saucepan. Using a wooden spoon, stir the mixture constantly over remaining sugar in a medium bowl. Using a hand mixer on low speed 11/2 cups (375 ml) shelled, roasted, unsalted pistachios
mixture through a fine mesh strainer and discard the vanilla pod. low heat until it thickens slightly and coats the back of the spoon. or a whisk, beat until mixture is pale and thick. ¾ teaspoon (3.75 ml) almond extract
This mixture must NOT boil or the yolks will overcook – the process
5. Press Ice Cream and then Start/Stop. Pour the mixture through the 3. Place the chopped chocolate in a separate mixing bowl; reserve. 1. In a medium saucepan set over medium-low heat, combine the milk,
should only take a few minutes.
spout and then cover with the cap. Let mix until thickened. The ice cream, 1⁄3 cup (75 ml) of the sugar, and salt. Whisk to combine and
cream will have a soft, creamy texture. If a firmer consistency is 4. Bring the ice cream base to room temperature. Then cover and 4. 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 bring the mixture just to a boil.
desired, transfer the ice cream to an airtight container and place in refrigerate at least 2 hours, or overnight. Before churning, pour the
freezer for about 2 hours. Remove from freezer about 15 minutes custard through a fine mesh strainer. the mixture and return the combined mixture to the saucepan. Using 2. While the milk/cream mixture is heating, combine the yolks and
before serving. a wooden spoon, stir the mixture constantly over the low heat until it 1
⁄3 cup (75 ml) of the sugar in a medium bowl. Using a hand mixer
5. Press Ice Cream and then Start/Stop. Pour the mixture through the thickens slightly and coats the back of the spoon. This mixture must on low speed or a whisk, beat until mixture is pale and thick.
Nutritional information per serving (based on ½ cup):
spout and then cover with the cap. Let mix until thickened. When the NOT boil or the yolks will overcook – the process should only take a
Calories 260 (62% from fat) • carb. 21g • pro. 3g • fat 18g • sat. fat 11g
ice cream is almost fully churned, gradually add the crushed few minutes. 3. In the bowl of a food processor fitted with the chopping blade,
cookies. Allow to mix thoroughly. The ice cream will have a soft, combine the pistachios with the remaining sugar. Pulse to roughly
creamy texture. If a firmer consistency is desired, transfer the ice 5. Pour the hot mixture through a fine mesh strainer into the bowl of the chop the nuts and set aside.
cream to an airtight container and place in freezer for about 2 hours. reserved chocolate; let stand for about 1 minute then whisk to
Fresh Mint with Chocolate Cookies Ice Cream Remove from freezer about 15 minutes before serving. combine, making sure the chocolate is melted and custard is 4. Once the milk/cream mixture has just come to a boil, whisk about 1⁄3
smooth. Let the base come to room temperature. Then cover and of the hot mixture into the yolk/sugar mixture. Add another 1⁄3 of the
Always a winning combination, fresh mint and chocolate take the forefront Nutritional information per serving [based on ½ cup (125 ml)]: refrigerate at least 2 hours, or overnight. mixture and return the combined mixture to the saucepan. Using a
in this rich and creamy ice cream. Calories 330 (56% from fat) • carb. 32g • pro. 5g • fat 21g • sat. fat 12g wooden spoon, stir the mixture constantly over low heat until it
• chol. 165mg • sod. 115mg • calc. 126mg • fiber 2g 6. Press Ice Cream and then Start/Stop. Pour the mixture through the thickens slightly and coats the back of the spoon. This mixture must
Makes about 7 cups (1.75 ml) [fourteen ½-cup (125 ml) servings]
spout and then cover with the cap. Let mix until thickened. The ice NOT boil or the yolks will overcook – the process should only take a
2 ⁄3
1
cups (575 ml) whole milk cream will have a soft, creamy texture. If a firmer consistency is few minutes.
21⁄3 cups (575 ml) heavy cream Mexican-Style Chocolate Ice Cream desired, transfer the ice cream to an airtight container and place in
1¼ cups (300 ml) granulated sugar, divided This ice cream can be spicy for some, so adjust the cayenne to your personal taste.
freezer for about 2 hours. Remove from freezer about 15 minutes 5. Pour the mixture through a fine mesh strainer into a medium bowl.
¼ teaspoon (1 ml) kosher salt before serving. Stir in the chopped pistachios and the almond extract. Let the base
Makes about 6 cups (1.5 L) [about twelve ½-cup (125 ml) servings] come to room temperature. Then cover and refrigerate at least
2 teaspoons (10 ml) pure vanilla extract Nutritional information per serving [based on ½ cup (125 ml)]:
2½ cups (625 ml) whole milk 2 hours, or overnight.
3 cups (750 ml) fresh mint leaves Calories 300 (65% from fat) • carb. 23g • pro. 4g • fat 23g • sat. fat 13g
7 large egg yolks 2½ cups (625 ml) heavy cream • chol. 160mg • sod. 140mg • calc. 85mg • fiber 1g 6. Press Ice Cream and then Start/Stop. Pour the mixture through the
1½ cups (375 ml) crushed chocolate sandwich cookies 2 teaspoons (10 ml) pure vanilla extract spout and then cover with the cap. Let mix until thickened.
(about 12 cookies) 1½ teaspoons (7 ml) ground cinnamon
¼ teaspoon (1 ml) cayenne Pistachio Ice Cream The ice cream will have a soft, creamy texture. If a firmer consistency
1. In a medium saucepan set over medium-low heat, add the milk, ¾ teaspoon (3.75 ml) kosher salt is desired, transfer the ice cream to an airtight container and place in
cream, half of the granulated sugar, salt, vanilla and mint leaves. An old standby takes center stage in the Cuisinart® Gelateria™ Frozen Yogurt, Ice freezer for about 2 hours. Remove from freezer about 15 minutes
1 cup (250 ml) granulated sugar, divided Cream, Gelato & Sorbet Maker. We love this flavour in our Birthday Cake on page 25,
Whisk to combine and bring the mixture just to a boil. before serving.
8 large egg yolks or just scoop into your favourite cone.
8 ounces (230 g) bittersweet chocolate, roughly chopped Nutritional analysis per serving [based on ½ cup (125 ml)]:
2. While the milk/cream mixture is heating, combine the yolks and Makes about 7 cups (1.75 L) [about fourteen ½-cup (125 ml) servings]
remaining sugar in a medium bowl. Using a hand mixer on low Calories 289 (64% from fat) • carb. 21g • pro. 6g • fat 21g • sat. fat 10g
1. In a medium saucepan set over medium-low heat, add the milk, 2 cups (500 ml) whole milk • chol. 117mg • sod. 46mg • calc. 87mg • fiber 1g
speed or a whisk, beat until mixture is pale and thick.
cream, vanilla, spices, salt and half of the sugar. Whisk to combine 2 cups (500 ml) heavy cream
3. Once the milk/cream mixture has just come to a boil, slowly whisk and bring the mixture just to a boil. 1 cup (250 ml) granulated sugar, divided
about 1⁄3 of the hot mixture into the yolk/sugar mixture. Whisk in Pinch kosher salt
10 11
Orange Liqueur Ice Cream freezer for about 2 hours. Remove from freezer about 15 minutes 2
⁄3 cup (150 ml) agave nectar texture. If a firmer consistency is desired, transfer the ice cream to
A luxurious treat intended for the adult crowd.
before serving. Pinch kosher salt an airtight container and place in freezer for about 2 hours. Remove
Nutritional information per serving [based on ½ cup (125 ml)]: 3 cups (750 ml) heavy cream from freezer about 15 minutes before serving.
Makes about 5 cups (1.25 L) [about ten ½-cup (125 ml) servings]
Calories 313 (60% from fat) • carb. 24g • pro. 4g • fat 21g • sat. fat 13g 1½ teaspoons pure vanilla extract Nutritional information per serving [based on ½ cup (125 ml)]:
2 cups (500 ml) whole milk Calories 268 (95% from fat) • carb. 3g • pro. 1g • fat 25g • sat. fat 17g
• chol. 177mg • sod. 62mg • calc. 103mg • fiber 0g 1. In a medium bowl, use a hand mixer on low speed or whisk to
2 cups (500 ml) heavy cream • chol. 100mg • sod. 30mg • calc. 41mg • fiber 0g
combine the milk, agave and salt until homogenous. Stir in the
Zest of one medium-large orange heavy cream and vanilla. Cover and refrigerate at least 2 hours,
1 cup (250 ml) granulated sugar, divided Dairy-Free Vanilla Ice Cream or overnight.
Pinch kosher salt Chocolate-Coconut Ice Cream
You will not miss anything in this alternative sweet treat. 2. Press Ice Cream and then Start/Stop. Pour the mixture through the A delicious and creamy non-dairy frozen treat. Be sure to mix the batter
5 large egg yolks very well before freezing to avoid any clumps in the final product.
Makes about 6 cups (1.5 L) [twelve ½-cup (125 ml) servings] spout and then cover with the measuring cup. Let mix until
1 teaspoon (5 ml) pure vanilla extract
4 cups (1 L) unsweetened dairy-free milk thickened. The ice cream will have a soft, creamy texture. If a firmer Makes about 4 cups (1 L) [eight ½-cup (125 ml) servings]
3 tablespoons (45 ml) orange liqueur consistency is desired, transfer the ice cream to an airtight container
(soy, hemp, almond, rice) ¾ cup (175 ml) cocoa powder, sifted
1. In a medium saucepan set over medium-low heat, stir together the and place in freezer for about 2 hours. Remove from freezer about
2½ tablespoons (40 ml) tapioca starch 2
⁄3 cup (150 ml) granulated sugar
milk and heavy cream. Bring the mixture just to a boil. Turn heat off 15 minutes before serving.
1 cup (250 ml) granulated sugar 1
⁄3 cup (75 ml) packed light brown sugar
and add the orange zest; let mixture steep for 30 to 60 minutes. Nutritional information per serving [based on ½ cup (125 ml)]:
After steeping, add half of the sugar and salt and gradually return Pinch kosher salt Pinch kosher salt
the mixture just to a boil over medium-low heat. 1½ teaspoons (7 ml) pure vanilla extract 2 cans [13.5 ounces (400 ml) each] coconut milk
1. In a medium bowl, use a hand mixer on low speed or whisk to (do not use “lite”)
2. While the milk/cream mixture is reheating, combine the yolks and combine all of the ingredients. Cover, refrigerate at least 2 hours, or 1½ teaspoons pure vanilla extract
remaining sugar in a medium bowl. Using a hand mixer on low speed
or a whisk, beat until mixture is pale and thick.
overnight. Whisk mixture again before pouring into the ice cream Vanilla Ice Cream with Stevia 1. Using a blender or in a bowl with an immersion blender on low
maker. speed, mix all ingredients together until very smooth with no clumps.
A little goes a long way when using stevia. We recommend using only
3. Once the milk/cream mixture has come to a slight boil, whisk about 2. Press Ice Cream and then Start/Stop. Pour the mixture through the 1 tablespoon (15ml) of the stevia powder, but if the ice cream is not sweet enough, 2. Cover and refrigerate 2 hours, or overnight. Whisk mixture before
1
⁄3 of the hot mixture into the yolk/sugar mixture. Add another 1⁄3 of spout and then cover with the cap. Let mix until thickened. The ice try adding some blended frozen fruit as well. pouring into the ice cream maker.
the mixture, then return the combined mixture to the saucepan. cream will have a soft, creamy texture. If a firmer consistency is Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
Using a wooden spoon, stir the mixture constantly over the low heat desired, transfer the ice cream to an airtight container and place in 3. Press Ice Cream and then Start/Stop. Pour the mixture through the
until it thickens slightly and coats the back of the spoon. This mixture 1½ cups (375 ml) whole milk spout and then cover with the cap. Let mix until thickened. The ice
freezer for about 2 hours. Remove from freezer about 15 minutes
must NOT boil or the yolks will overcook – the process should only before serving. 4 teaspoons (20 ml) stevia powder cream will have a soft, creamy texture. If a firmer consistency is
take a few minutes. Pinch kosher salt desired, transfer the ice cream to an airtight container and place in
Nutritional information per serving [based on ½ cup (125 ml)]:
3 cups (750 ml) heavy cream freezer for about 2 hours. Remove from freezer about 15 minutes
4. Stir in the vanilla and orange liqueur and pour the mixture through Calories 105 (8% from fat) • carb. 21g • pro. 3g • fat 1g • sat. fat 0g
2 teaspoons (10 ml) pure vanilla extract before serving.
a fine mesh strainer (discard the orange zest); bring to room • chol. 0mg • sod. 38mg • calc. 14mg • fiber 1g
temperature. Cover and refrigerate at least 2 hours, or overnight. Nutritional information per serving [based on ½ cup (125 ml)]:
1. In a medium bowl, use a hand mixer on low speed or whisk to Calories 305 (57% from fat) • carb. 31g • pro. 3g • fat 20g • sat. fat 18g
Whisk mixture again before pouring into the ice cream maker. combine the milk, stevia and salt until the stevia is dissolved. Stir in • chol. 0mg • sod. 46mg • calc. 6mg • fiber 2g
Agave-Vanilla Ice Cream the heavy cream and vanilla. Cover and refrigerate at least 2 hours,
5. Press Ice Cream and then START/STOP. Pour the mixture through
the spout and then cover with the cap. Let mix until thickened. The The agave nectar gives this vanilla ice cream a honey-like taste. or overnight.
ice cream will have a soft, creamy texture. If a firmer consistency is Makes about 6 cups (1.5 L) [twelve ½-cup (125 ml) servings] 2. Press Ice Cream and then Start/Stop. Pour the mixture through the
Cherry-Chocolate Ice Cream
desired, transfer the ice cream to an airtight container and place in spout and then cover with the cap. Let mix until thickened, adding Chocolate-covered cherries in ice cream form.
additional time as necessary. The ice cream will have a soft, creamy This dairy-free dessert is sure to please all.
12 13
Makes about 6 cups (1.5 L) [twelve ½-cup (125 ml) servings] Pinch kosher salt 2 tablespoons (30 ml) cornstarch 2 teaspoons (10 ml) pure vanilla extract
2 cans [13.5 ounces (400 ml) each] coconut milk ½ teaspoon (2 ml) pure vanilla extract Pinch kosher salt ¼ teaspoon (1 ml) kosher salt
(do not use “lite”) 1 tablespoon (15 ml) liquid pectin 1 cup (250 ml) chocolate-hazelnut spread 2 tablespoons (30 ml) cornstarch
¾ cup (175 ml) granulated sugar 1. In a medium saucepan, combine cream and 2 cups (500 ml) of the ½ cup (125 ml) chopped hazelnuts 6 large egg yolks
½ teaspoon (2 ml) kosher salt milk. Set over medium/medium-low heat and bring to a simmer. 1. In a medium saucepan, combine the cream and 1½ cups (375 ml) of ¾ cup (175 ml) granulated sugar
1 teaspoon (5 ml) pure vanilla extract the milk. Set over medium/medium-low heat and bring to a simmer. 1. Put the cream and 1¾ cups (425 ml) milk together with the vanilla
2. While cream/milk mixture is heating, put the remaining milk, sugar,
1 cup (250 ml) frozen cherries, thawed and salt into a saucepan over medium heat and bring just to a
cornstarch, salt and vanilla into a small-medium mixing bowl. Whisk 2. While cream/milk mixture is heating, put the remaining milk, sugar,
4 ounces (115 g) semisweet chocolate [about ¾ cup (175 ml)], to combine. simmer. In a small bowl, mix together the remaining milk with the
cornstarch and salt into a small-medium mixing bowl. Whisk to
melted and kept warm (or use dairy-free or carob chips) cornstarch and reserve.
combine.
3. Once cream/milk mixture comes to a simmer, add the milk/sugar
1. Using a blender or in a bowl with an immersion blender on low mixture and stir until fully combined. While still set over medium/ 2. While the cream/milk mixture is heating, combine the yolks and sugar
3. Once cream/milk mixture comes to a simmer, add the milk/sugar
speed, mix the coconut milk, sugar, salt and vanilla until very smooth medium-low heat, continuously stir until mixture comes to a strong in a medium bowl. Using a hand mixer on low speed or whisk, beat
mixture and stir until fully combined. Slowly whisk in the chocolate-
with no clumps. Add the thawed cherries and pulse to combine simmer and thickens slightly, so it just coats the back of a spoon well until mixture is pale and thick.
hazelnut spread. While still set over medium/medium-low heat,
(they can be fully puréed, or left in pieces, depending on personal (this will take no more than 20 minutes, depending on the stove continuously stir until mixture comes to a strong simmer and 3. Once the cream/milk mixture has come to a simmer, stir in the milk/
preference). being used). thickens slightly so it just coats the back of a spoon (this will take cornstarch mixture and continue to stir over heat for an additional
2. Chill for at least 2 hours, or overnight. Whisk mixture before pouring no more than 20 minutes, depending on the stove being used). 5 minutes, being sure mixture does not come to a boil.
4. Remove pan from heat, stir in pectin, strain and cool to room
into the ice cream maker. temperature. Cover and refrigerate at least 2 hours, or overnight. 4. Remove pan from heat, strain and cool to room temperature. Cover 4. Whisking continuously at the same time, whisk about 1⁄3 of the hot
3. Press Ice Cream and then Start/Stop. Pour the mixture through the Whisk mixture together again before pouring into the ice cream and refrigerate at least 2 hours, or overnight. Whisk mixture together mixture into the yolk/sugar mixture. Add another 1⁄3 of the mixture,
spout and then cover with the cap. Let mix until thickened. When the maker. again before pouring into the ice cream maker. then return the combined mixture to the saucepan. Using a wooden
ice cream is almost fully churned, drizzle in the melted chocolate. 5. Press Gelato and then Start/Stop. Pour the mixture through the spoon, stir the mixture constantly over low heat until it thickens
5. Press Gelato and then Start/Stop. Pour the mixture through the
The ice cream will have a soft, creamy texture. If a firmer consistency spout and then cover with the cap. Let mix until thickened. The slightly and coats the back of the spoon. This mixture must NOT boil
spout and then cover with the cap. Let mix until thickened. When the
is desired, transfer the ice cream to an airtight container and place in gelato will have a soft, creamy texture. If a firmer consistency is or the yolks will overcook. The process should only take a few
gelato is almost fully churned, gradually add the hazelnuts. Allow to
freezer for about 2 hours. Remove from freezer about 15 minutes desired, transfer the gelato to an airtight container and place in minutes.
mix thoroughly. The gelato will have a soft, creamy texture. If a firmer
before serving. freezer for about 2 hours. Remove from freezer about 15 minutes consistency is desired, transfer the gelato to an airtight container 5. Let gelato base come to room temperature. Then cover and
Nutritional information per serving [based on ½ cup (125 ml)]: before serving. and place in freezer for about 2 hours. Remove from freezer about refrigerate at least 2 hours, or overnight. Before churning, strain the
Calories 165 (74% from fat) • carb. 10g • pro. 1g • fat 15g • sat. fat 13g 15 minutes before serving.
Nutritional information per serving [based on ½ cup (125 ml)]: base through a fine mesh sieve.
Calories 211 (46% from fat) • carb. 26g • pro. 3g • fat 11g • sat. fat 7g Nutritional information per serving [based on ½ cup (125 ml)]:
• chol. 43mg • sod. 61mg • calc. 106mg • fiber 0g Calories 403 (65% from fat) • carb. 30g • pro. 5g • fat 30g • sat. fat 13g
6. Press Gelato and then Start/Stop. Pour the mixture through the
• chol. 65mg • sod. 71mg • calc. 136mg • fiber 3g spout and then cover with the cap. Let mix until thickened. The
Basic Vanilla Gelato gelato will have a soft, creamy texture. If a firmer consistency is
Chocolate-Hazelnut Gelato desired, transfer the gelato to an airtight container and place in
Drizzle in melted chocolate for a decadent stracciatela gelato.
freezer for about 2 hours. Remove from freezer about 15 minutes
Makes about 5 cups (1.25 L) ten ½-cup servings] A standard in many gelateria, bring the flavors of Italy to your kitchen with this recipe.
Custard Gelato before serving.
1 cup (250 ml) heavy cream Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings] This recipe uses egg yolks to create an extra creamy and custard-like flavour. Nutritional information per serving [based on ½ cup (125 ml)]:
3 cups (750 ml) whole milk, divided Makes about 4 cups (1 L) [eight ½-cup (125 ml) servings] Calories 176 (55% from fat) • carb 17g • pro. 3g • fat 11g • sat. fat 6g
1¾ cups (425 ml) heavy cream
1 cup (250 ml) granulated sugar • chol. 138mg • sod. 82 mg • calc. 74mg • fiber 0g
2¼ cups (550 ml) whole milk, divided 1 cup (250 ml) heavy cream
2 tablespoons (30 ml) cornstarch ½ cup (125 ml) granulated sugar 2 cups (500 ml) whole milk, divided
14 15
Lemon Gelato Nutritional information serving [based on ½ cup (125 ml)]: While the figs are simmering, prepare the base: Makes about 7 cups (1.75 ml) [fourteen ½-cup (125 ml) servings]
Calories 281 (40% from fat) • carb. 40g • pro 3g • fat 13g • sat fat 8g
The perfect amount of sweet and tart for this classic gelato flavour. • chol 50mg • sod. 43mg • calc. 105mg • fiber 1g 1. In a medium saucepan, combine the cream and 11⁄2 cups (375 ml) of 2 cups (500 ml) heavy cream
the milk. Set over medium/medium-low heat and bring to a simmer. 4 cups (1 L) whole milk, divided
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
1½ cups (375 ml) granulated sugar
1 cup (250 ml) heavy cream 2. While cream/milk mixture is heating, put the remaining milk, sugar,
Mascarpone and Fig Gelato cornstarch, salt and vanilla into a medium mixing bowl. Whisk to
3 tablespoons (45 ml) cornstarch
2 cups (500 ml) whole milk, divided ¼ teaspoon (1 ml) kosher salt
½ cup (125 ml) lemon zest (from about 4–6 medium lemons) Mascarpone and fig combine deliciously together in this grown-up gelato flavour. combine.
2 cups (500 ml) mixed fresh or frozen (thawed) berries
1¼ cups (300 ml) granulated sugar Makes about 61/2 cups (1.625 ml) [thirteen ½-cup (125 ml) servings] 3. Once cream/milk mixture comes to a simmer, add the milk/sugar 1 teaspoon (5 ml) pure vanilla extract
2 tablespoons (30 ml) cornstarch Fig purée: [or, you can substitute 1 cup (250 ml) fig jam for the mixture and stir until fully combined; reserve the mixing bowl for the 2 tablespoons (30 ml) mixed berry jam
Pinch kosher salt homemade purée) mascarpone. Add the mascarpone to the reserved bowl and whisk to
1 teaspoon (5 ml) pure vanilla extract loosen slightly. 1. In a medium saucepan, combine the cream and 3 cups (750 ml) of
1 cup (250 ml) dried, sulfate-free figs, about 10 to 12 figs the milk. Set over medium/medium-low heat and bring to a simmer.
1 tablespoon (15 ml) liquid pectin 1½ cups (375 ml) water, plus more as needed 4. While still set over medium/medium-low heat, continuously stir until
1 cup (250 ml) lemon juice (from about 4–6 medium lemons) 2. While cream/milk mixture is heating, put the remaining milk, sugar,
2 tablespoons (30 ml) honey mixture comes to a strong simmer and thickens slightly so it just
cornstarch and salt into a small-medium mixing bowl. Whisk to
1. In a medium saucepan, combine the cream and 1 cup (250 ml) of the coats the back of a spoon (this will take no more than 20 minutes,
combine. Using a blender, food processor or hand blender, purée the
milk. Set over medium/medium-low heat and bring to a simmer. Mascarpone base: depending on the stove being used).
berries until mostly smooth; reserve.
1½ cups (375 ml) heavy cream 5. Remove pan from heat. Slowly pour the hot liquid into the 3. Once cream/milk mixture comes to a simmer, add the milk/sugar
2. While cream/milk mixture is heating, put the remaining milk, lemon
zest, sugar, cornstarch, salt and vanilla into a small-medium mixing 3 cups (750 ml) whole milk, divided mascarpone, mixing with a hand mixer or whisk until mixture is mixture and stir until fully combined. While still set over medium/
bowl. Whisk to combine. 12⁄3 cups (400 ml) granulated sugar completely homogenous. Once mixture is homogenous, stir in medium-low heat, continuously stir until mixture comes to a strong
3 tablespoons (45 ml) cornstarch pectin, strain and cool to room temperature. Cover and refrigerate at simmer and thickens slightly, so it just coats the back of a spoon
3. Once cream/milk mixture comes to a simmer, add the milk/sugar Pinch kosher salt least 2 hours, or overnight. Whisk mixture together again before (this will take no more than 20 minutes, depending on the stove
mixture and stir until fully combined. While still set over medium/ pouring into the ice cream maker. Mixture will be very thick. being used).
2 teaspoons (10 ml) pure vanilla extract
medium-low heat, continuously stir until mixture comes to a strong
simmer and thickens slightly so it just coats the back of a spoon 1½ cups (375 ml) mascarpone 6. Press Gelato and then Start/Stop. Pour the mixture through the 4. Remove pan from heat, stir in the puréed berries, vanilla and jam;
(this will take no more than 20 minutes, depending on the stove being 1½ tablespoons (25 ml) liquid pectin spout and then cover with the cap. Let mix until thickened. When the strain and cool to room temperature. Cover and refrigerate a
used). 1 recipe Fig Purée (entire yield from recipe above) gelato is almost fully churned, gradually add the fig purée, a dollop at minimum of 2 hours, or overnight. Whisk mixture together again
a time. Allow to mix thoroughly. The gelato will have a soft, creamy before pouring into the ice cream maker.
4. Remove pan from heat, stir in pectin, strain and cool to room Make the purée: texture. If a firmer consistency is desired, transfer the gelato to an 5. Press Gelato and then Start/Stop. Pour the mixture through the
temperature. Stir in the lemon juice, cover and refrigerate at least 1. Put the figs, water and honey in a small saucepan. Bring mixture to airtight container and place in freezer for about 2 hours. Remove spout and then cover with the cap. Let mix until thickened. The
2 hours, or overnight. Whisk mixture together again before pouring a boil and then immediately reduce the heat to maintain a slight from freezer about 15 minutes before serving. gelato will have a soft, creamy texture. If a firmer consistency is
into the ice cream maker. simmer. Nutritional information per serving [based on ½ cup (125 ml)]: desired, transfer the gelato to an airtight container and place in
5. Press Gelato and then Start/Stop. Pour the mixture through the Calories 364 (50% from fat) • carb. 41g • pro. 4g • fat 20g • sat. fat 13g freezer for about 2 hours. Remove from freezer about 15 minutes
2. Continue simmering for at least 3 hours, adding water as necessary • chol. 74mg • sod. 128mg • calc. 115mg • fiber 1g
spout and then cover with the cap. Let mix until thickened. The before serving.
to keep the figs covered while they are simmering.
gelato will have a soft, creamy texture. If a firmer consistency is Nutritional information per serving [based on ½ cup (125 ml)]:
desired, transfer the gelato to an airtight container and place in 3. When figs are really soft and there is only ½ cup of liquid remaining, Calories 207 (44% from fat) • carb. 27g • pro. 2g • fat 10g • sat. fat 6g
freezer for about 2 hours. Remove from freezer about 15 minutes purée mixture with a hand blender until smooth. Refrigerate until Mixed Berry Gelato • chol. 40mg • sod. 49mg • calc. 77mg • fiber 0g
before serving. ready to use.
The richness of the cream and the sweetness of the berries
are reminiscent of pie à la mode.
16 17
Olive Oil-Thyme Gelato Nutritional information per serving [based on ½ cup (125 ml)]: Mango Frozen Yogurt 1 cup (250 ml) chopped chocolate-or yogurt-covered pretzels
A savoury treat, this fragrant gelato is perfect with a simple cookie on the side. • chol. 48mg • sod. 68mg • calc. 118mg • fiber 0g We use frozen mango to make this a quick, simple dessert, 1. In a large mixing bowl, whisk together all ingredients except the
but for a more intense flavour, use ripe, fresh mango. pretzels, until the dry ingredients have dissolved. Cover and
Makes about 4½ cups (1.125 L) [nine ½-cup (125 ml) servings]
Makes about 6 cups (1.5 L) [twelve ½-cup (125 ml) servings] refrigerate at least 2 hours, or overnight.
1 cup (250 ml) heavy cream Rich Vanilla Frozen Yogurt
3 cups (750 ml) whole milk, divided 2 cups (500 ml) whole milk, plain Greek yogurt 2. Press Ice Cream and then Start/Stop. Pour the mixture through the
While part-skim or fat-free yogurt can be substituted, to get the real flavour ½ cup (125 ml) granulated sugar spout and then cover with the cap. Let mix until thickened. When the
2 sprigs fresh thyme and richness of this frozen yogurt it is best to use the whole-milk variety.
4 cups (1 L) frozen mango pieces, thawed frozen yogurt is almost fully churned, gradually add the chopped
1 cup (250 ml) granulated sugar pretzels. Allow to mix thoroughly. The frozen yogurt will have a soft
Makes about 4 cups (1 L) [eight ½-cup (125 ml) servings] 1 teaspoon (5 ml) fresh lime juice
2 tablespoons (30 ml) cornstarch texture. If a firmer consistency is desired, transfer the frozen yogurt
Pinch kosher salt 2 tablespoons (30 ml) light corn syrup Pinch kosher salt to an airtight container and place in freezer for about 2 hours.
¾ cup (175 ml) extra virgin olive oil 2 tablespoons (30 ml) honey 1. Put all of the ingredients into a Cuisinart® food processor. Purée Remove from freezer about 15 minutes before serving.
1 tablespoon (15ml) liquid pectin ¼ cup (60 ml) water until completely smooth, stopping to scrape down the sides of the Nutritional information per serving [based on ½ cup (125 ml)]:
1 vanilla bean, split and seeds scraped bowl as needed. Strain mixture into a medium mixing bowl, cover
1. In a medium saucepan, combine the cream, 2 cups (500 ml) of the 4 cups (1 L) whole milk, plain Greek yogurt Calories 254 (40% from fat) • carb. 32g • pro. 5g • fat 11g • sat. fat 7g
and refrigerate at least 2 hours, or overnight.
milk, and the thyme. Set over medium/medium-low heat and bring to • chol. 21mg • sod. 183mg • calc. 131mg • fiber 0g
1½ teaspoons (7 ml) pure vanilla extract
a simmer. Remove from heat and allow thyme to steep in the cream/ 2. Press Ice Cream and then Start/Stop. Pour the mixture through the
milk mixture for about 30 minutes. After steeping, remove and 1¼ cups (300 ml) granulated sugar
spout and then cover with the cap. Let mix until thickened. The
discard thyme and then return to the heat and bring back to a Pinch kosher salt frozen yogurt will have a soft, creamy texture. If a firmer consistency Blueberry Frozen Yogurt
simmer. 1. Add the corn syrup, honey, water and scraped vanilla pod to a is desired, transfer the frozen yogurt to an airtight container and
The tanginess of the yogurt comes through in this low-fat dessert.
2. While cream/milk mixture is re-heating, put the remaining milk, sugar, medium saucepan. Bring mixture to a boil and then simmer until place in freezer for about 2 hours. Remove from freezer about
15 minutes before serving. Makes about 7 cups (1.75 L) [fourteen ½-cup (125 ml) servings]
cornstarch and salt into a small-medium mixing bowl. Whisk to reduced by half; cool and reserve.
combine. Slowly whisk in the olive oil. Nutritional information per serving [based on ½ cup (125 ml)]: 2 cups (500 ml) whole milk, plain Greek yogurt
2. In a large mixing bowl, whisk the yogurt, vanilla seeds, reserved honey-
3. Once cream/milk mixture comes to its second simmer, add the milk/ Calories 130 (7% from fat) • carb. 27g • pro. 4g • fat 1g • sat. fat 1g ½ cup (125 ml) granulated sugar
vanilla reduction, vanilla extract, sugar and salt together. Whisk until
sugar mixture and stir until fully combined. While still set over the sugar has dissolved. Cover and refrigerate for 2 to 3 hours, or
• chol. 5mg • sod. 65mg • calc. 182mg • fiber 2g Pinch kosher salt
medium/medium-low heat, continuously stir until mixture comes to a overnight. 1 teaspoon (5 ml) pure vanilla extract
strong simmer and thickens slightly, so it just coats the back of a 4 cups (1 L) blueberries fresh or frozen (thawed)
spoon (this will take no more than 20 minutes, depending on the stove 3. Press Ice Cream and then Start/Stop. Pour the mixture through the Chocolate Pretzel Frozen Yogurt 1 teaspoon (5 ml) fresh lemon juice
being used). spout and then cover with the cap. Let mix until thickened. The frozen
yogurt will have a soft, creamy texture. If a firmer consistency is The combination of the chocolate and the salt from the pretzel 1. Put all ingredients into a Cuisinart® food processor. Purée until
4. Remove pan from heat, stir in pectin, strain and cool to room desired, transfer the frozen yogurt to an airtight container and place in is a standout in this tangy and sweet dessert. completely smooth, stopping to scrape down the sides of the bowl
temperature. Cover and refrigerate at least 2 hours, or overnight. freezer for about 2 hours. Remove from freezer about 15 minutes as needed. Strain into a large mixing bowl, cover and refrigerate at
Makes about 6½ cups (1.625 L) [thirteen ½-cup (125 ml) servings]
Whisk mixture together again before pouring into the ice cream before serving. least 2 hours, or overnight.
maker. 4 cups (1 L) whole milk, plain Greek yogurt
Nutritional information per serving [based on ½ cup (125 ml)]: 2. Press Ice Cream and then Start/Stop. Pour the mixture through the
5. Press Gelato and then Start/Stop. Pour the mixture through the ¾ cup (175 ml) granulated sugar
Calories 387 (27% from fat) • carb. 48g • pro. 5g • fat 12g • sat. fat 8g 1
⁄3 cup (75 ml) cocoa powder, sifted spout and then cover with the cap. Let mix until thickened. The
spout and then cover with the cap. Let mix until thickened. The • chol. 30mg • sod. 90mg • calc. 154mg • fiber 0g frozen yogurt will have a soft, creamy texture. If a firmer consistency
gelato will have a soft, creamy texture. If a firmer consistency is Pinch kosher salt
is desired, transfer the frozen yogurt to an airtight container and
desired, transfer the gelato to an airtight container and place in 1 cup (250 ml) whole milk place in freezer for about 2 hours. Remove from freezer about
freezer for about 2 hours. Remove from freezer about 15 minutes ½ teaspoon (125 ml) pure vanilla extract 15 minutes before serving.
before serving.
18 19
Nutritional information per serving [based on ½ cup (125 ml)]: Dark Chocolate Sorbet Makes about 7 cups (1.75 ml) [fourteen ½-cup (125 ml) servings] 1. Prepare simple syrup with the water and sugar by adding both to a
Calories 95 (32% from fat) • carb. 15g • pro. 2g • fat 3g • sat. fat 2g 31⁄4 cups (810 ml) water medium saucepan set over medium-low heat. Cook mixture until the
• chol. 9mg • sod. 29mg• calc. 45mg • fiber 1g A step away from ordinary sorbets, our Dark Chocolate Sorbet is a decadent treat. sugar is fully dissolved.
21⁄4 cups (550 ml) granulated sugar
Makes about 8 cups (2 L) [sixteen ½-cup (125 ml) servings]
2 tablespoons (30 ml) lemon zest, divided 2. Once the simple syrup is ready, remove from heat and add the mint
4 cups (1 L) water 1½ cups (375 ml) packed fresh basil leaves and salt. Let the mixture steep for 15 to 20 minutes. If you
Honey-Almond Frozen Yogurt 2 cups (500 ml) granulated sugar desire a milder mint flavor, remove and discard the mint leaves after
Pinch kosher salt
The flavours of this are like eating a bowl of Greek yogurt topped with honey. ½ teaspoon (2 ml) kosher salt 31⁄4 cups (810 ml) fresh lemon juice steeping, but for a more intense sorbet, blend the sugar/mint mixture
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings] 4 ounces (115 g) semisweet chocolate, chopped [or about 3⁄4 using a Cuisinart® Immersion Blender.
cup (175 ml) chocolate chips] 1. Prepare lemon simple syrup with the water, sugar and 1 tablespoon
3 cups (750 ml) heavy cream (15 ml) of the lemon zest by adding all three to a medium saucepan 3. Add the raspberries and, using a Cuisinart® Immersion Blender,
2 cups (500 ml) cocoa powder, sifted blend the mixture until smooth. Strain through a fine mesh strainer,
1
⁄3 cup (75 ml) honey set over medium-low heat. Cook mixture until the sugar is fully
1½ teaspoons (7 ml) pure vanilla extract cool to room temperature, cover and refrigerate at least 2 hours,
1
⁄3 cup (75 ml) granulated sugar dissolved. Remove from heat.
Pinch kosher salt 1. Prepare simple syrup with the water, sugar and salt by adding all or overnight.
2. Once the simple syrup is ready, add the basil and salt. Let the
2 cups (500 ml) whole milk, plain Greek yogurt three to a medium saucepan set over medium-low heat. Cook 4. Press Sorbet and then Start/Stop. Pour the mixture through the
mixture steep for 30 minutes. Stir in the lemon juice. Cool to room
1½ teaspoons (7 ml) pure almond extract mixture until the sugar is fully dissolved. spout and then cover with the cap. Let mix until thickened. The
temperature, cover and refrigerate at least 2 hours, or overnight.
¾ cup (175 ml) sliced almonds 2. While syrup is cooking, put the chocolate in a medium bowl; reserve. sorbet will have a soft texture. If a firmer consistency is desired,
3. Strain the chilled mixture through a fine mesh strainer, discarding the transfer the sorbet to an airtight container and place in freezer for
1. In a small to medium saucepan, combine the cream, honey, sugar 3. In a medium bowl, gradually add the hot simple syrup to the cocoa zest and basil. Press Sorbet and then Start/Stop. Pour the mixture about 2 hours. Remove from freezer about 15 minutes before
and salt. Bring to a simmer, whisking occasionally to combine powder by whisking constantly until smooth. Pour mixture over the through the spout and then cover with the cap. Let mix until serving.
ingredients. Cool to room temperature. chopped chocolate. Let sit for 5 minutes to melt the chocolate; add thickened. The sorbet will have a soft texture. If a firmer consistency
Nutritional information per serving [based on ½ cup (125 ml):
the vanilla and stir to combine. Cool to room temperature. Cover, and is desired, transfer the sorbet to an airtight container and place in
2. In a medium mixing bowl, whisk the yogurt and almond extract Calories 190 (1% from fat) • carb. 50g • pro. 1g • fat 0g • sat. fat 0g
refrigerate at least 2 hours, or overnight. freezer for about 2 hours. Remove from freezer about 15 minutes
together until combined. Slowly whisk in the cooled cream/honey • chol. 0mg • sod. 10mg• calc. 19mg • fiber 4g
before serving.
mixture and continue to whisk until combined. Cover and refrigerate 4. Press Sorbet and then Start/Stop. Pour the mixture through the
at least 2 hours, or overnight. Whisk mixture again before pouring Nutritional information per serving [based on ½ cup (125 ml)]:
spout and then cover with the measuring cap. Let mix until
into the ice cream maker. thickened. The sorbet will have a soft texture. If a firmer consistency Calories 140 (0% from fat) • carb. 37g • pro. 0g • fat 0g • sat. fat 0g Prosecco-Grapefruit Sorbet
3. Press Ice Cream and then Start/Stop. Pour the mixture through the is desired, transfer the sorbet to an airtight container and place in
freezer for about 2 hours. Remove from freezer about 15 minutes This refreshing dessert could also double as a frozen cocktail.
spout and then cover with the cap. Let mix until thickened. The
frozen yogurt will have a soft, creamy texture. If a firmer consistency before serving.
Raspberry-Mint Sorbet Makes about 4 cups (1 L) [eight ½-cup (125 ml) servings]
is desired, transfer the frozen yogurt to an airtight container and Nutritional information per serving [based on ½ cup (125 ml)]:
¾ cup (175 ml) water
place in freezer for about 2 hours. Remove from freezer about Calories 171 (15% from fat) • carb. 36g • pro. 2g • fat 3g • sat. fat 1g The perfect pairing of flavours for a light dessert.
15 minutes before serving. • chol. 0mg • sod. 69mg • calc. 4mg • fiber 2g
¾ cup (175 ml) granulated sugar
Makes about 8 cups (2 L) [sixteen ½-cup (125 ml) servings]
1 tablespoon (15 ml) grapefruit zest
Nutritional information per serving [based on ½ cup (125 ml)]: 3 cups (750 ml) water
Calories 282 (65% from fat) • carb. 22g • pro. 3g • fat 20g • sat. fat 14g Pinch kosher salt
2 cups (500 ml) granulated sugar 2 cups (500 ml) fresh grapefruit juice
• chol. 71mg • sod. 56mg • calc. 78mg • fiber 1g Lemon-Basil Sorbet
1 cup (250 ml) packed mint leaves ¾ cup (175 ml) prosecco (Italian sparkling wine)
The basil adds a nice undertone to the sorbet, Pinch kosher salt
but any one of your favourite herbs could be substituted. 6 cups (1.5 L) frozen raspberries, thawed 1. Combine the water, sugar, zest and salt in a small to medium
saucepan set over medium-low heat. Cook mixture until the sugar
is fully dissolved.
20 21
2. Pour the grapefruit juice into the sugar/zest mixture and whisk about 2 hours. Remove from freezer about 15 minutes before 4. Using a small ice cream scoop [about 1½ inches (3.75 cm) in 3. Remove from freezer and spread half of the ice cream over the
together. Cool to room temperature, cover and refrigerate at least serving. diameter], scoop the dough onto a parchment-lined cookie sheet chilled chocolate crust. Cover with plastic and return to freezer for
2 hours, or overnight. Strain mixture, and then whisk in prosecco [each round should be about 2 tablespoons (30 ml)]. Use a cup to about 30 minutes, or until just firm. Sprinkle the reserved chocolate
Nutritional information per serving [based on ½ cup (125 ml)]: flatten each cookie mound down. crumb mixture over the chilled ice cream and return to freezer again
prior to pouring into the ice cream maker. Calories 82 (1% from fat) • carb. 21g • pro. 0g • fat 0g • sat. fat 0g
to chill, for about 30 minutes. Spread the remaining ice cream evenly
3. Press Sorbet and then Start/Stop. Pour the mixture through the • chol. 0mg • sod. 12mg• calc. 8mg • fiber 1g 5. Bake in the preheated oven for about 20 minutes, or until the cookie over the top and smooth completely with an offset spatula. Cover
spout and then cover with the cap. Let mix until thickened. The looks dry, but not firm. Let cookies fully cool before assembling. and chill in the freezer for a minimum of 4 hours, or overnight to
sorbet will have a soft texture. If a firmer consistency is desired, completely firm the cake.
Chocolate Cocoa Nib and Pecan Sandwich Cookies 6. To assemble: Using a small ice cream scoop, scoop about 2
transfer the sorbet to an airtight container and place in freezer for
A step above the traditional ice cream sandwich cookies. If you cannot find tablespoons (15 ml) of your favourite ice cream onto the flat part of 4. Before serving, remove the ice cream cake from the pan and press
about 2 hours. Remove from freezer about 15 minutes before
cocoa nibs, miniature chocolate chips can be substituted, or you can double one cookie. Place another cookie on top of the ice cream and press the chopped pistachios around the sides of the cake. Serve on
serving.
the amount of pecans. down until the ice cream just reaches the edge of the cookies. chilled plates.
Nutritional information per serving [based on ½ cup (125 ml)]: Makes 24 cookies (for 12 ice cream sandwiches) Continue with each set of cookies. Wrap each ice cream sandwich in Nutritional information per serving:
Calories 114 (0% from fat) • carb. 25g • pro. 0g • fat 0g • sat. fat 0g plastic wrap and chill in the freezer until firm (about 20 minutes). Calories 490 (63% from fat) • carb. 39g • pro. 8g • fat 36g • sat. fat 19g
• chol. 0mg • sod. 18mg • calc. 7mg • fiber 0g ⁄3
1
cup (75 ml) cocoa powder, sifted • chol. 190mg • sod. 250mg • calc. 125mg • fiber 2g
Nutritional information per serving (2 cookies, not including ice cream):
11⁄3 cups (325 ml) bread flour
¾ teaspoon (3.75 ml) baking powder Calories 200 (36% from fat) • carb. 29g • pro. 2g • fat 8g • sat. fat 4g
Pineapple Sorbet ¼ teaspoon (1 ml) kosher salt Caramel Sauce
For a taste of the tropics, prepare this sorbet for your family and friends. 1 tablespoon (15 ml) instant espresso powder While we love this sauce on ice cream,
Makes about 7 cups (1.75 L) [fourteen ½-cup (125 ml) servings]
½ cup [125 ml (1 stick)] unsalted butter, room temperature and Pistachio Birthday Cake it can also be used as a dipping sauce for fruit and cake.
cubed Makes about ¾ cup (175 ml)
2 cups (500 ml) water We love the flavour combination of the pistachio ice cream with a chocolate crust,
1 cup (250 ml) granulated sugar but any flavour can be substituted.
1 cup (250 ml) granulated sugar ¾ cup (175 ml) granulated sugar
1 large egg Makes 16 servings
Pinch kosher salt ½ teaspoon (2 ml) kosher salt
1 teaspoon (5 ml) pure vanilla extract
4½ cups (1.125 L) cubed pineapple (fresh or frozen, thawed, ½ cup [125 ml (1 stick)] unsalted butter, cubed ¼ cup (60 ml) water (enough so that the consistency when
3 tablespoons (45 ml) cocoa nibs (can be found in most
not canned) 6 ounces semisweet chocolate, chopped mixed with the sugar and salt is similar to wet sand)
gourmet or specialty stores)
60 chocolate wafer cookies 1 tablespoon (15 ml) light corn syrup
1. Prepare simple syrup by adding the water, sugar and salt (if using ¼ cup (60 ml) chopped pecans, toasted
1 recipe Pistachio Ice Cream (page 12), softened ⁄3
1
cup (75 ml) heavy cream
fresh pineapple, the core can be added to the pot as well) to a
1. Preheat oven to 350°F (180°C). ½ cup (125 ml) chopped pistachios, toasted 3 tablespoons (45 ml) unsalted butter, cut into ½-inch
medium saucepan set over medium-low heat. Cook until the sugar is
fully dissolved. Discard the core and remove from heat and bring to 2. Combine the cocoa powder, flour, baking powder, salt and espresso 1. In a heat-proof bowl set over a pot of simmering water, combine the (1.25 cm) cubes
room temperature. powder in a small bowl. Whisk to blend; reserve. butter and chocolate. Stirring occasionally, let sit until just melted.
1. In a medium, heavy-bottomed saucepan, stir together the sugar, salt,
Reserve.
2. In a blender, combine the simple syrup and the cubed pineapple and water and corn syrup. Be sure to clean the inside walls of the pan if
3. Place the butter in the bowl of a Cuisinart® Stand Mixer, fitted with 2. In the bowl of a Cuisinart Food Processor fitted with the chopping
®
blend until smooth. Strain through a fine mesh strainer. Cover and there is any sugar on the sides (a clean, wet pastry brush works
the mixing paddle. Using medium speed (4 to 5), cream until smooth. blade, add the chocolate wafer cookies. Pulse until finely chopped.
refrigerate at least 2 hours, or overnight. best). Set over medium-low heat, to keep the mixture at a low
Gradually add the sugar and mix until creamy. Add the egg and Add the melted butter/chocolate mixture through the feed tube of the simmer, and cook until the sugar mixture turns a very light amber
vanilla and mix until combined. Add the reserved dry ingredients and processor and pulse until completely combined. Press 2⁄3 of the
3. Press Sorbet and then Start/Stop. Pour the mixture through the colour (about 15 to 20 minutes). Keep a close eye on the caramel
using a low speed (2 to 3), mix until fully incorporated. Add the cocoa chocolate crumb mixture into the bottom of a 10-inch springform
spout and then cover with the cap. Let mix until thickened. The sauce as it can burn easily.
nibs and pecans and mix on low until just combined. pan. Place in freezer; chill 10 to 15 minutes to let crust harden.
sorbet will have a soft texture. If a firmer consistency is desired,
transfer the sorbet to an airtight container and place in freezer for
22 23
2. 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,
1 to 2 tablespoons (15 to 30 ml) granulated sugar
Pinch kosher salt WARRANTY Address:
Cuisinart Canada
Pinch orange zest 100 Conair Parkway
continually whisking to emulsify until all the butter has been added.
Use immediately, or keep warm over a pot of warm water. 1. Put all of the ingredients into a Cuisinart® Food Processor fitted with LIMITED THREE-YEAR WARRANTY Woodbridge, Ont. L4H 0L2
the chopping blade. Process until completely smooth. Strain through We warrant that this Cuisinart product will be free of defects in materials or Email:
Nutritional information per serving [2 tablespoons (30 ml)]:
a fine mesh strainer and discard the seeds. Taste and adjust sugar workmanship under normal home use for 3 years from the date of original purchase.
amount to personal preference. [email protected]
• chol. 33mg • sod. 184mg • calc. 9mg • fiber 0g This warranty covers manufacturer’s defects including mechanical and electrical
Nutritional analysis per serving [2 tablespoons (30 ml)]: Model:
defects. It does not cover damage from consumer abuse, unauthorized repairs or
Calories 30 (2% from fat) • carb. 6g • pro. 0g • fat 0g • sat. fat 0g ICE-70C
Hot Fudge Sauce • chol. 0mg • sod. 15mg • calc. 7mg • fiber 2g modifications, theft, misuse, or damage due to transportation or environmental
conditions. Products with removed or altered identification numbers will not be To facilitate the speed and accuracy of your return, please enclose:
No sundae bar is complete without homemade hot fudge.
covered. • $10.00 for shipping and handling of the product (cheque or money order)
Makes about 2 cups (500 ml)
This warranty is not available to retailers or other commercial purchasers or owners. If • Return address and phone number
2
⁄3 cup (150 ml) heavy cream
your Cuisinart product should prove to be defective within the warranty period, we will • Description of the product defect
1
⁄3 cup (75 ml) light corn syrup
1
⁄3 cup (75 ml) packed light brown sugar repair it or replace it if necessary. For warranty purposes, please register your product
• Product date code*/copy of original proof of purchase
¼ cup (60 ml) cocoa powder, sifted online at www.cuisinart.ca to facilitate verification of the date of original purchase and
¼ teaspoon (1 ml) kosher salt keep your original receipt for the duration of the limited warranty. This warranty • Any other information pertinent to the product’s return
2 tablespoons (30 ml) unsalted butter excludes damage caused by accident, misuse or abuse, including damage caused by * Product date code can be found on the underside of the base of the product. The
1 teaspoon (5 ml) pure vanilla extract overheating, and it does not apply to scratches, stains, discolouration or other damage product date code is a 4 or 5 digit number. Example, 90630 would designate year,
6 ounces (170 g) semisweet chocolate, chopped to external or internal surfaces that does not impair the functional utility of the product. month & day (2009, June 30th).
1. In a heavy-bottomed saucepan, combine all ingredients except for This warranty also expressly excludes all incidental or consequential damages. Note: We recommend you use a traceable, insured delivery service for added
semisweet chocolate. Set over medium-low heat and bring to a slight Your Cuisinart product has been manufactured to the strictest specifications and has protection. Cuisinart will not be held responsible for in-transit damage or for packages
boil. Add chocolate and whisk to combine.
been designed for use only in 120 volt outlets and only with authorized accessories that are not delivered to us.
Nutritional information per serving [2 tablespoons (30 ml)]:
and replacement parts. This warranty expressly excludes any defects or damages To order replacement parts or accessories, call our Customer Service Centre at
• chol. 18mg • sod. 15mg • calc. 11mg • fiber 1g caused by attempted use of this unit with a converter, as well as use with accessories, 1-800-472-7606. For more information, please visit our website at www.cuisinart.ca.
replacement parts or repair service other than those authorized by Cuisinart.
If the appliance should become defective within the warranty period, do not return the
Raspberry Sauce
appliance to the store. Please contact our Customer Service Centre:
This works well with more than just frozen desserts.
Serve over pancakes or crêpes for your loved ones. Toll-free phone number:
Makes about 1 cup (250 ml) 1-800-472-7606
1 12-ounce (340 g) bag frozen raspberries,
thawed [about 21/2 cups (625 ml)]
24 25
®
MD
Coffeemakers Blenders Juicers Cookware Tools and

Mélangeurs Gadgets
Cafetières Presse-agrumes Ustensiles
de cuisson Outils et
accessoires
CuisinartTM offers an extensive assortment of top quality products to make life in the kitchen easier than ever.
Try some of our other countertop appliances and cookware, and Savor the Good Life®.
CuisinartMC offre une vaste gamme de produits de grande qualité qui facilitent la vie dans la cuisine comme jamais
auparavant. Essayez nos autres appareils de comptoir, nos ustensiles de cuisson et nos outils et accessoires de cuisine.
www.cuisinart.ca
©2014 Cuisinart Canada
100 Conair Parkway,
Woodbridge, Ontario L4H 0L2
Trademarks or service marks of third parties Consumer Call Centre E-mail:/Courriel centre au consommateur :
used herein are the trademarks or service [email protected]
marks of their respective owners.
Printed in China/Imprimé en Chine
Marques de commerce ou marques de
service de tiers utilisées aux présentes sont 14CC147108
les marques de commerce ou de service
de leurs propriétaires respectifs. IB-12756-CAN

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