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Cuisinart ICE-30BCC manual

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Table of contents for the manual

  • Page 1

    ICE-30BCC Series Pur e Indulgence ™ Fr ozen Y ogurt-Ice Cr eam & Sorbet Maker INSTRUCTION AND RECIPE BOOKLET For your safety and continued enjoyment of this product, always read the instruction book carefully before using. IB-561 1-CAN ice30bcc_ib_recipe.qxd 12/7/04 4:49 PM Page 1[...]

  • Page 2

    2 IMPOR T ANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury , including the following: 1. READ ALL INSTRUCTIONS BEFORE USING. 2. T o protect against risk of electric shock, do not place cord, plug, or base of appliance in water or any other[...]

  • Page 3

    3 3. Mixing Arm Mixes and aerates ingredients in freezer bowl to create frozen dessert or drink. 4. Freezer Bowl Contains cooling liquid within a double insulated wall to create fast and even freezing. Double wall keeps the bowl cool and at an even temperature. 5. Base Contains heavy-duty motor strong enough to handle ice cream, frozen yogurt, sher[...]

  • Page 4

    4 SAFETY FEA TURE The Cuisinart ® Pure Indulgence ™ Frozen Y ogurt–Ice Cream & Sorbet Maker is equipped with a safety feature that automatically stops the unit if the motor overheats. This may occur if the dessert or drink is extremely thick, if the unit has been running for an excessively long period of time, or if added ingredients (nuts[...]

  • Page 5

    serving so that it will become soft enough to slice but will still hold its shape. Serve plain, or with additional toppings such as fresh fruit, fruit syrup, chocolate or caramel sauce, nuts, cherries, etc. T op with freshly whipped cream. Ice Cream Sodas Ice cream sodas are made with a flavouring syrup, soda, and a scoop of your favourite ice crea[...]

  • Page 6

    Place the cocoa and sugars in a medium bowl; stir to combine. Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. If not fr eezing immediately , cover and refrigerate until ready to use. T urn machine on; pour mixture into freez[...]

  • Page 7

    7 the milk, brown sugar , and molasses until the sugar is dissolved, about 1 to 2 minutes. Stir in the pumpkin purée, cinnamon, ginger , and nutmeg. Add heavy cream and vanilla. T ur n the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add the crumbled cookies during the last 5 minutes of mixin[...]

  • Page 8

    8 Remove the vanilla bean pod from the milk/cr eam mixture and discar d. Measure out 1 cup (250 ml) of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixtur e in a slow , steady str eam. When thoroughly combined, pour the egg mixtur e back into the saucepan with the rest of the milk/cr eam mixture and stir to [...]

  • Page 9

    9 Combine eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in colour (similar to mayonnaise), about 2 minutes. Remove the vanilla bean pod from the milk/cr eam mixture and discar d it. Pour out 1 cup (250 ml) of the hot liquid. With the mixer on low speed, add [...]

  • Page 10

    10 Place the sugar and 1 1 ⁄ 2 cups (375 ml) of the half-and-half in a 2- 1 ⁄ 2 quart (2.4 L) saucepan with a heavy bottom. Bring to a simmer over medium heat and stir to dissolve the sugar . Keep warm over low heat. Place the egg yolks in a medium bowl and whisk until thickened, about 2 minutes (may use a hand or stand mixer fitted with the wh[...]

  • Page 11

    11 container and place in freezer for about 2 hours. Remove fr om freezer about 15 minutes before serving. Nutritional information per serving: Calories 190 (52% from fat) • carb. 19g • pro. 5g • fat 1 1g sat. fat 6g • chol. 153mg • sod. 50mg • calc. 1 19mg • fiber 0g FROZEN YOGUR T V ANILLA FROZEN YOGURT Makes about fourteen 1 ⁄ 2 [...]

  • Page 12

    12 the mixture into fr eezer bowl, and let mix until thickened, about 20 to 25 minutes. The frozen yogurt will have a soft, cr eamy texture. If a firmer consistency is desired, transfer the fr ozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from fr eezer about 15 minutes before serving. Nutritional information pe[...]

  • Page 13

    13 CANT ALOUPE SORBET Makes about fourteen 1 ⁄ 2 -cup (125 ml) servings 3 ⁄ 4 cup (180 ml) granulated sugar 3 ⁄ 4 cup (180 ml) water 2 1 ⁄ 2 pounds (1.1 kg) cantaloupe cubes 2 ⁄ 3 cup (160 ml) tangerine or orange juice 1 tablespoon (15 ml) corn syrup Place sugar and water in a 1 1 ⁄ 2 quart (1.4 L) saucepan. Bring to a boil over medium [...]

  • Page 14

    14 DRINKS RASPBERR Y ’RIT AS Makes six servings 16 ounces (450 g) chilled fresh or fr ozen, thawed raspberries 12 ounces (340 g) frozen limeade, thawed 3 ounces (85 g) chilled T riple Sec 8 ounces (227 g) chilled tequila thin lime slices for garnish Combine raspberries and limeade in a blender or food processor fitted with the metal “s” blade[...]

  • Page 15

    15 W ARRANTY LIMITED THREE-YEAR W ARRANTY This warranty supersedes all previous warranties on the Cuisinart ® Pure Indulgence ™ Frozen Y ogurt–Ice Cream & Sorbet Maker. This warranty is available to consumers only . Y ou are a consumer if you own a Cuisinart ® Pure Indulgence ™ Frozen Y ogurt–Ice Cream & Sorbet Maker that was purc[...]