ice 35 recipe

8/3/2019 Ice 35 Recipe

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InstructionBooklet

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Frozen Yogurt-Ice Cream& Sorbet Maker

Recipe Booklet


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RECIPE TIPSThe recipes that follow offer you a variety of options for delicious frozendrinks and desserts. You may create or use recipes of your own, as longas they yield no more than quarts.

Recipe Tips

Some recipes use precooked ingredients. For best results, the mixture

should be chilled overnight before using. Or, chill the recipe over an icebath, until it is completely cooled, before using.

To make an ice bath, fill a large container with ice and water. Placesaucepan or other container into the ice bath. Cool precookedingredients completely.

Prior to freezing, most recipes may be stored in the refrigerator for upto three days.

You may substitute lower-fat creams (e.g., half-and-half) and milk(reduced fat or low-fat) for heavy cream and whole milk used in manyrecipes. However, keep in mind that the higher the fat content, thericher and creamier the result. Using lower-fat substitutes may change

the taste, consistency and texture of the dessert. When substituting, besure to use the same volume of the substitute as you would have usedof the original item. For example, if the recipe calls for cups of cream,use a total of cups of the substitute (such as 1 cup cream,1 cup whole milk).

In recipes that use alcohol, add the alcohol during the last two minutesof the freezing process. Otherwise, the alcohol may impede the freezingprocess.

When making sorbet, be sure to test the ripeness and sweetness of thefruit before you use it. The freezing process reduces the sweetness ofthe fruit so that it will taste less sweet than the recipe mixture. If the fruit

tastes tart, add sugar to the recipe. If the fruit is very ripe or sweet,reduce the amount of sugar in the recipe.

When making more than one recipe at a time, be sure the freezer bowlis completely frozen before each use.

Make sure mixing arm and lid are in place before turning on machine.

Mix-Is fr Ice Crem

Turn any of the plain flavors of ice cream into something fun by addingup to 1 cup of any of the following (or a mixture of or more totaling 1cup): chopped cookies, favorite candy bars, brownies, leftover cake,marshmallows, chocolate morsels, peanut butter morsels, butterscotchmorsels, toasted nuts, etc. Ingredients should be added about 5 minutesbefore the recipe is complete. Once the dessert has begun to thicken,add the ingredients through the ingredient spout. Nuts and otheringredients should be no larger than a chocolate chip.

ICE CREaM SERvIng SuggESTIonSIce Crem Terrie

You can make an ice cream terrine or loaf as a special way to serve yourhomemade ice cream, gelato, frozen yogurt, or sorbet. Simply line an8-cup (9 x 5 x 3-inch) loaf pan with a large sheet of plastic wrap. Spoonfrozen mixture into prepared pan, cover completely and freeze for at least hours. If desired, frozen mixture can be layered with thin cookies or

layers of cake, about - to -inch thick. Remove from freezer and placein refrigerator for 0 to 30 minutes before serving to facilitate slicing. Slicewith a sharp knife that has been dipped in hot water, then dried.

Ice Crem Pies

You can easily make an ice cream pie using any flavor of ice cream,frozen yogurt, or even sorbet. Begin with a cooled crust traditionalpastry or crumb (it can be placed in the freezer while you are mixing yourfilling). You can fill the crust directly or add a layer of syrup, chocolate(you can sprinkle the hot crust with chopped chocolate or chocolatechips they will then melt and form a layer of chocolate candy) or nuts.Spoon your frozen mixture directly from the ice cream maker into the

chilled crust. Freeze for 1 hour until the top is firm, then cover and freezeuntil needed. Remove from the freezer and place in the refrigerator30 minutes before serving so that it will become soft enough to slicebut will still hold its shape. Serve plain, or with additional toppingssuch as fresh fruit, fruit syrup, chocolate or caramel sauce, nuts, cherries,etc. Top with freshly whipped cream.

Ice Crem Sds

Ice cream sodas are made with a flavoring syrup, soda, and a scoop ofyour favorite ice cream, frozen yogurt or sorbet. Place tablespoonssyrup in the bottom of a large glass. Add chilled soda or seltzer to within inches of the rim of the glass.

Top with 1 large scoop of very firm ice cream, frozen yogurt or sorbet trying to get the scoop to straddle the rim of the glass but also be par tlysubmerged in the soda. If the ice cream is too deep into the soda it willcause it to overflow, and if it doesnt touch, it is not an ice cream soda.The ice cream soda can be topped off with a squirt of whipped cream.The possibilities are endless. You can do a traditional soda such as aBlack-and-White (chocolate syrup, seltzer, vanilla ice cream) or use gingerale with a scoop of fruit-flavored sorbet or a more exotic combination.

Medleys r Prfits

Choose flavors and colors that complement each other, and layer inparfaits or arrange on plates using small scoops. For instance, a bowl of

small scoops of Low-Fat Strawberry Frozen Yogurt, Mango Frozen Yogurtand Blueberry Gelato will make a dramatic presentation. Or try a medleyof jewel-toned sorbets, such as Raspberry Mint, Lemon Basil andCoconut Cardamom.


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SIMPLE ICE CREAMS

Simple Vanilla Ice CreamThis ice cream can easily be dressed up by adding your avorite

chopped candies or sprinkles at the end o churning.

Makes about 7 cups

1 cupswholemilk1 cupplus2tablespoonsgranulatedsugar pinchtablesalt3 cupsheavycream1 tablespoonspurevanillaextract

In a medium bowl, use a hand mixer on low speed or whisk tocombine the milk, sugar and salt until the sugar is dissolved. Stir

in the heavy cream and vanilla. Cover and rerigerate 1 to 2

hours, or overnight.

Turn the Cuisinart Ice Cream Maker on; pour the mixture into

the rozen reezer bowl and let mix until thickened, about 30 to

35 minutes. The ice cream will have a sot, creamy texture. I

a rmer consistency is desired, transer the ice cream to an air-tight container and place in reezer or about 2 hours. Remove

rom reezer about 15 minutes beore serving.

Nutritional inormation per serving (based on cup):Calories 260 (67% rom at) carb. 19g pro. 2g at 20g sat. at 12g

chol. 75mg sod. 45mg calc. 66mg ber 0g

Simple Chocolate Ice CreamFor a real treat, serve this with our Chocolate Sauce on page 22.

Makes about 8 cups

1 cupcocoapowder cupgranulatedsugar cuppackeddarkbrownsugar pinchtablesalt1 cupswholemilk3 cupsheavycream1 tablespoonpurevanillaextract

Place the cocoa, sugars and salt in a medium bowl; whisk to

combine. Add the milk and, using a hand mixer on low speed

or a whisk, beat to combine until the cocoa, sugars and salt

are dissolved. Stir in the heavy cream and vanilla. Cover and

rerigerate 1 to 2 hours, or overnight.


the rozen reezer bowl and let mix until thickened, about 30 to35 minutes. The ice cream will have a sot, creamy texture. I

a rmer consistency is desired, transer the ice cream to an air-

tight container and place in reezer or about 2 hours. Remove





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Peanut Butter Cup Ice CreamOne o the easiest ice creams to make, the rich peanut butter favors in

this ice cream will have your riends and amily in awe.

Makes about 8 cups

1 cupsgoodqualitypeanutbutter(notnatural) cupgranulatedsugar1 cupswholemilk2 cupsheavycream1 teaspoonspurevanillaextract1 cupschoppedchocolatepeanutbuttercupcandies (about22miniaturepeanutbuttercups)

In a medium mixing bowl, use a hand mixer on low speed tocombine the peanut butter and sugar until smooth. Add the

milk and mix on low speed until the sugar is dissolved, about

1 to 2 minutes. Stir in the heavy cream and vanilla. Cover and




35 minutes. Five minutes beore mixing is completed, add the

chopped candy through the top and let mix in completely.

The ice cream will have a sot, creamy texture. I a rmer

consistency is desired, transer the ice cream to an airtight

container and place in reezer or about 2 hours. Remove rom

reezer about 15 minutes beore serving.



Peppermint Patty Ice CreamNot your ordinary mint ice cream, our Peppermint Patty calls or a lot

o bright green resh mint or a real natural favor.

Makes about 7 cups

1 cupswholemilk3 cupspackedreshmintleaves1 cupplus2tablespoonsgranulatedsugar pinchtablesalt3 cupsheavycream1 tablespoonspurevanillaextract1 cupchoppedpeppermintpatties

In a medium saucepan set over medium-low heat, bring the milkjust to a boil. Remove rom heat and add the mint leaves; let

steep or 20 to 30 minutes. I you desire a milder mint favor, re-

move and discard the mint leaves ater steeping, but or a more

intense ice cream blend the milk/mint mixture using a Cuisinart

Immersion Blender.

Add the sugar and salt to the steeped milk/mint mixture. Use a

hand mixer on low speed or whisk to combine, until the sugar

is dissolved. Stir in the heavy cream and vanilla. Cover and




35 minutes. Five minutes beore mixing is completed, add the

chopped candy through the top and let mix in completely. The

ice cream will have a sot, creamy texture. I a rmer



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Cheesecake Ice CreamThis ice cream is excellent all alone in a cup, or go to page 21 and

make our Frozen Raspberry Swirl Cheesecake or a real showstopper.

Makes about 7 cups

16 ouncescreamcheese,roomtemperature,cutinto2-inchpieces

1 cupsgranulatedsugar teaspoontablesalt cupmascarpone,roomtemperature1 cupswholemilk,roomtemperature1 cupsheavycream2 teaspoonspurevanillaextract cupsourcream,roomtemperature

Put the cream cheese in the bowl o a Cuisinart Stand Mixer.

Fitted with the mixing paddle, mix the cream cheese, on

medium speed (about 4 or 5) until very smooth. With the mixer

running, gradually add the sugar and salt; mix until homog-

enous. Add the mascarpone and mix until well combined.

Slowly add the milk, cream and vanilla; mix until smooth. Use

the old unction to mix in the sour cream. Cover and rerigerate

1 to 2 hours, or overnight.

Turn the Cuisinart Ice Cream Maker on; pour the mixture intothe rozen reezer bowl and let mix until thickened, about 30 to

35 minutes. The ice cream will have a sot, creamy texture. I

a rmer consistency is desired, transer the ice cream to an air-





Banana Walnut Chip Ice CreamDo not be intimidated by the multiple steps in this ice cream. The end

result o rozen banana, toasted walnuts and fecks o chocolate makesit worth every minute.

Makes about 7 cups

cupwholemilk2 cupsheavycream1 wholevanillabean,halvedandseedsscraped teaspoonpurevanillaextract teaspoontablesalt cuppackeddarkbrownsugar1 tablespoonwater3 tablespoonsunsaltedbutter3 largebananas,cutinto1-inchpieces2 tablespoonsrum teaspoonreshlemonjuice cuptoastedwalnuts,roughlychopped6 ouncesbittersweetchocolate,roughlychopped

In a medium saucepan set over medium-low heat, bring the

milk, cream, vanilla bean (including the pod), vanilla extract

and the salt just to a boil. Remove rom heat; let mixture steep

or 30 minutes.While the milk/cream mixture is steeping, heat the sugar with

water in a large skillet until it begins to sizzle. Stir in the butter


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and heat until melted. Add the bananas; cook or about

2 minutes, or until ragrant and sotened. Careully stir in the

rum and cook or an additional 2 minutes, or until slightly thick-

ened. Remove rom heat. Strain the banana/sugar mixture, re-

serving the sugar syrup and bananas in separate bowls. Cover

and rerigerate the sugar syrup 1 to 2 hours, or overnight.

Remove the vanilla pod rom the steeped milk/cream mixture;

discard pod. Stir the lemon juice into the bananas and then mix

into the steeped milk/cream. Cover and rerigerate mixture


Turn the Cuisinart Ice Cream Maker on; pour the banana

mixture into the rozen reezer bowl and let mix until thickened,

about 30 to 35 minutes.

While ice cream is churning, melt the bittersweet chocolate in a

bowl set over a pot o simmering water; reserve.

When the ice cream is almost ully churned, gradually add

the sugar syrup; let mix until ully combined. Once the sugar

syrup has been mixed, add the walnuts through the top o the

ice cream maker; let mix until combined. Right beore the ice

cream is done, drizzle the melted chocolate into the churning

ice cream. The ice cream will have a sot, creamy texture. I a

rmer consistency is desired, transer the ice cream to an air-



Nutritional analysis per serving (based on cup):Calories 260 (62% rom at) carb. 22g pro. 3g at 19g sat. at 9g


Rich Vanilla Bean Ice CreamFor the true vanilla lover; be sure to use a resh vanilla bean

to capture the intense favor.

Makes about 7 cups

2 cupswholemilk2 cupsheavycream1 cupsgranulatedsugar pinchtablesalt1 wholevanillabean,halvedandseedsscraped7 largeeggyolks

In a medium saucepan set over medium-low heat, add the milk,

cream, hal o the sugar, salt and the scraped vanilla bean(including the pod). Whisk to combine and bring the mixture

just to a boil.

While the milk/cream mixture is heating, combine the yolks

and remaining sugar in a medium bowl. Using a hand mixer

on low speed or whisk, beat until mixture is pale and thick.

Once the milk/cream mixture has come to a slight boil, whisk

about o the hot mixture into the yolk/sugar mixture. Addanother o the mixture, then return the combined mixture to

the saucepan. Using a wooden spoon, stir the mixture constant-

ly over low heat until it thickens slightly and coats the back o

the spoon. This mixture must NOT boil or the yolks will over-

cook the process should only take a ew minutes.

Pour the mixture through a ne mesh strainer (discard the vanilla

pod) and bring to room temperature. Cover and rerigerate1 to 2 hours, or overnight.


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the rozen reezer bowl and let mix until thickened, about

30 to 35 minutes. The ice cream will have a sot, creamy

texture. I a rmer consistency is desired, transer the ice cream

to an airtight container and place in reezer or about 2 hours.

Remove rom reezer about 15 minutes beore serving.Nutritional analysis per serving (based on cup):

Calories 260 (62% rom at) carb. 21g pro. 3g at 18g sat. at 11g chol. 165mg sod. 50mg calc. 87mg ber 0g

Fresh Mint Ice Creamwith Chocolate Cookies

Always a winning combination, resh mint and chocolate take theoreront in this rich and creamy ice cream.

Makes about 7 cups

2 cupswholemilk2 cupsheavycream1 cupsgranulatedsugar teaspoontablesalt2 teaspoonspurevanillaextract

3 cupspackedreshmintleaves7 largeeggyolks2 cupscrushedchocolatesandwichcookies

(about15cookies)


cream, hal o the granulated sugar, salt, and vanilla. Whisk to

combine and bring the mixture just to a boil. Remove rom heat

and add the mint leaves; let steep or 20 to 30 minutes. I youdesire a milder mint favor, remove and discard the mint leaves

ater steeping, but or a more intense ice cream blend the milk/

mint mixture using a Cuisinart Immersion Blender.



on low speed or a whisk, beat until mixture is pale and thick.


about o the hot mixture into the yolk/sugar mixture. Add

another o the mixture, then return the combined mixture to

the saucepan. Using a wooden spoon, stir the mixture con-

stantly over the low heat until it thickens slightly and coats the

back o the spoon. This mixture must NOT boil or the yolks will

overcook the process should only take a ew minutes.

Pour the mixture through a ne mesh strainer. Bring the ice

cream base to room temperature. Cover and rerigerate




30 to 35 minutes. When the ice cream is almost ully churned,

gradually add the crushed cookies through the top o the

ice cream maker; let mix until ully combined.








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Mexican Style Chocolate Ice CreamThis ice cream can be spicy or some, so adjust the cayenne to your

personal taste.

Makes about 8 cups

2 cupswholemilk2 cupsheavycream2 teaspoonspurevanillaextract1 teaspoonsgroundcinnamon teaspooncayenne teaspoontablesalt1 cupgranulatedsugar8 largeeggyolks

8 ouncesbittersweetchocolate,roughlychoppedIn a medium saucepan set over medium-low heat, add the milk,

cream, vanilla, spices, salt and hal o the sugar. Whisk to

combine and bring the mixture just to a boil.




Place the chopped chocolate in a separate mixing bowl;

reserve.


about o the hot mixture into the yolk/sugar mixture. Add

another o the mixture, then return the combined mixture to





Pour the mixture through a ne mesh strainer into the bowl o

the reserved chocolate; bring to room temperature. Cover and




35 minutes. The ice cream will have a sot, creamy texture. I armer consistency is desired, transer the ice cream to an

airtight container and place in reezer or about 2 hours.

Remove rom reezer about 15 minutes beore serving.



Pistachio Ice CreamAn old standby takes center stage in the Cuisinart Ice Cream Maker.We love this favor in our Ice Cream Birthday Cake on page 21, or

just scoop into your avorite cone.

Makes about 7 cups

3 cupswholemilk

2 wholevanillabeans,halvedandseedsscraped cupgranulatedsugar2 cupsrawpistachios,shelled3 cupsheavycream teaspoontablesalt8 largeeggyolks teaspoonpurealmondextract cuproasted,choppedpistachios

In a medium saucepan set over medium-low heat, add the milk,vanilla beans (including the pods), hal o the sugar and the

whole pistachios. Stir to combine and bring the mixture just to a


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boil. Remove rom heat; let mixture steep or 1 to 2 hours.

Ater steeping, add the cream and salt and gradually return

the mixture just to a boil over medium-low heat.

While the milk/pistachio/cream mixture is heating, combine

the yolks and remaining sugar in a medium bowl. Using a

hand mixer on low speed or a whisk, beat until mixture ispale and thick.

Once the milk/pistachio/cream mixture has come to a slight

boil, whisk about o the hot mixture into the yolk/sugar

mixture. Add another o the mixture, then return the combined

mixture to the saucepan. Using a wooden spoon, stir the mixture

constantly over the low heat until it thickens slightly and coats the

back o the spoon. This mixture must NOT boil or the yolks willovercook the process should only take a ew minutes.

Stir in the almond extract and pour the mixture through a ne

mesh strainer (discard the vanilla pods); bring to room tempera-

ture. Cover and rerigerate 1 to 2 hours, or overnight.



30 to 35 minutes. When the ice cream is almost done churn-

ing, add the chopped pistachios through the opening at the top

o the ice cream maker. The ice cream will have a sot, creamy

texture. I a rmer consistency is desired, transer the ice cream

to an airtight container and place in reezer or about 2 hours.


Nutritional analysis per serving (based on cup):


Summer Peach CrumbleYour avorite summer dessert, rozen. Youll be amazed how much this

ice cream tastes like it was resh out o the oven.

Makes about 7 cups

1 poundripepeaches1 teaspoonreshlemonjuice2 tablespoonsunsaltedbutter cuppackeddarkbrownsugar cupwholemilk2 cupsheavycream cupgranulatedsugar teaspoontablesalt

teaspoongroundcinnamon2 teaspoonspurevanillaextract4 largeeggyolks

Crumble Mixture

cuprolledoats,notquickcooking2 tablespoonspackeddarkbrownsugar3 tablespoonsunsaltedbutter3 tablespoonsunbleached,all-purposeour teaspoontablesalt

Blanch the peaches: Bring a large pot o water to a boil. While

water is heating, use a paring knie and score an X into the

bottom o each peach. Prepare an ice bath by lling a large

bowl with cold water and some ice. Once the pot o water has

come to a boil, careully dip the scored peaches in by using a

mesh strainer or colander. Only keep the peaches in the water

or about 5 seconds and then immediately transer to the ice

bath to keep the peaches rom cooking. Once the peaches arecool enough to handle, peel, halve and pit the peaches.


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Cut the peaches into -inch pieces and place in a small sauce-

pan. Add the lemon juice, butter and dark brown sugar. Set

over medium-low heat and cook until peaches are justsotened;

reserve.


cream, hal o the granulated sugar, salt, cinnamon and vanilla.Whisk to combine and bring the mixture just to a boil.


and remaining sugar in a medium bowl. Use a hand mixer or

whisk until mixture is pale and thick.


about o the hot mixture into the yolk/sugar mixture. Addanother o the mixture, then return the combined mixture to





Pour the mixture through a ne mesh strainer. Mix with the

reserved peaches and, using a Cuisinart Immersion Blender,

pulse 2 to 3 times until the peaches are slightly blended but

large pieces still remain. Bring the ice cream base to room

temperature. Cover and rerigerate 1 to 2 hours, or overnight.



30 to 35 minutes.

While ice cream is churning, prepare the crumble mixture. Ina medium skillet, add the oats, sugar and butter. Heat over me-

dium-low heat until the butter is melted and the oats are coated.

Add the four and salt; continue to cook an additional 4 to 5

minutes. Remove, cool and reserve.

When the ice cream is almost ully churned, gradually add the

cooled crumble mixture through the top o the ice cream maker;

let mix until ully combined.







Blueberry GelatoWhile summer-resh blueberries are best in this Italian-style gelato,

rozen ruit (thawed) will do o-season.

Makes 8 cups

2 cupswholemilk

6 wholecinnamonsticks2 wholevanillabeans,halvedandseedsscraped cuppackeddarkbrownsugar teaspoontablesalt6 largeeggs1 cupsgranulatedsugar3 cupsreshblueberries

Pour milk into a medium saucepan. Over medium-low heat, gradu-

ally bring the milk to a boil. Turn the burner o and stir in the cin-namon sticks and the vanilla beans (including the pods). Let steep

or 20 to 30 minutes. Strain; discard cinnamon sticks and pods.


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Add the brown sugar and salt to the steeped milk mixture. Set

over medium-low heat and bring just to a boil. While that is

heating, combine the eggs and granulated sugar in a medium

bowl. Using a hand mixer on low speed or a whisk, beat until

mixture is pale and thick.

Once the steeped milk mixture has reached a boil, slowly whisk o it into the egg/sugar mixture. Add another o the mix-

ture, then return the combined mixture to the remaining steeped

milk mixture in the saucepan. Over medium-low heat, stirring

constantly in a gure-eight rotation with a wooden spoon, heat

the mixture until it coats the back o a spoon. This mixture must

NOT boil or the eggs will overcook the process should only

take a ew minutes. Strain and bring to room temperature.Cover and rerigerate 2 to 3 hours, or overnight.

While the ice cream base is chilling, pure the blueberries in

a Cuisinart Blender. Strain pured blueberries i a smoother

gelato is desired. Reserve.

Turn the Cuisinart Ice Cream Maker on; pour both the ge-

lato base and the pured blueberries into the rozen reezer

bowl and let mix until thickened, about 30 to 35 minutes. Thegelato will have a sot, creamy texture. I a rmer consistency is

desired, transer the gelato to an airtight container and place in

reezer or about 2 hours. Remove rom reezer about

15 minutes beore serving.



Espresso GelatoFor an extra boost or the adult crowd, serve a scoop o our EspressoGelato in a glass ice cream dish, and then top with coee liqueur.

Makes about 7 cups

4 cupswholemilk3 cupsespressobeans1 cupsbrewedespresso1 cupsgranulatedsugar15 largeeggyolks teaspoontablesalt

Add milk to a medium saucepan set over medium-low heat.

Gradually bring the milk to a boil. Remove rom heat and stirin the espresso beans. Let steep or 15 to 20 minutes. Strain;

discard beans.

Add the espresso and hal o the sugar to the steeped milk.

Over a medium-low heat, gradually bring just to a boil.

While the milk/espresso mixture is heating, combine the yolks



Once the milk/espresso mixture has reached a boil, slowly

whisk o it into the yolk/sugar mixture. Add another o the

mixture and then return the combined mixture to the remaining

milk/espresso in the saucepan. Over medium-low heat, stirring

constantly in a gure-eight rotation with a wooden spoon, heat

the mixture until it coats the back o the spoon. This mixture must

NOT boil or the yolks will overcook the process should onlytake a ew minutes.


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Strain into a container and cool to room temperature. Cover

and rerigerate 2 to 3 hours, or overnight.


the rozen reezer bowl and let mix until thickened, about 30

to 35 minutes. The gelato will have a sot, creamy texture. I a

rmer consistency is desired, transer the gelato to an airtightcontainer and place in reezer or about 2 hours. Remove rom




Chai GelatoA avorite in coeehouses across the country can now be made androzen in your own home.

Makes about 8 cups

6 cupswholemilk1 teaspooncardamompods1 teaspoonswholecloves

3 wholecinnamonsticks1 teaspoonsblackpeppercorns2 staranisepods teaspoonorangezest2 piecesreshginger,1x-incheach8 bagschaitea1 cupsgranulatedsugar teaspoontablesalt3 tablespoonshoney

8 largeeggsAdd milk to a medium saucepan set over medium-low heat and

gradually bring the milk just to a boil. Remove rom heat and

stir in the spices, orange zest, ginger and tea. Let steep or 15

to 20 minutes. Strain, discarding solids.

Add hal o the sugar, salt and honey to the steeped milk. Over

medium-low heat, gradually bring the mixture just to a boil.

While the milk/sugar mixture is heating, combine the eggs andremaining sugar in a medium bowl. Using a hand mixer on low

speed or a whisk, beat until mixture is pale and thick.

Once the milk/sugar mixture has reached a boil, slowly whisk

o it into the egg/sugar mixture. Add another and then

return the combined mixture to the remaining milk in the sauce-

pan. Over medium-low heat, stirring constantly in a gure-eight

rotation with a wooden spoon, heat the mixture until it coats theback o the spoon. This mixture must NOT boil or the eggs will

overcook the process should only take a ew minutes. Strain

into a container and cool to room temperature. Cover and




30 to 35 minutes. The gelato will have a sot, creamy texture. I

a rmer consistency is desired, transer the gelato to an airtight






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Tiramisu GelatoA true Italian treat, our Tiramisu Gelato pulls the favors rom the

traditional dish and adds a rozen twist to serve on a hot summer day.

Makes about 7 cups

2 cupswholemilk1 cupheavycream1 vanillabean,halvedandseedsscraped cupgranulatedsugar teaspoontablesalt2 tablespoonsKahlu

1 tablespoonrum2 tablespoonsbrewedespresso

5 largeeggs2 cupsmascarpone,roomtemperature2 cupsamaretticookies,fnelygrated

Add milk, cream, vanilla bean (including the pod), hal o the

sugar, salt, liquor and espresso to a medium saucepan. Over

medium-low heat, gradually bring the mixture just to a boil.

While the milk/cream mixture is heating, prepare an ice bath

in a large mixing bowl or the custard.Combine the eggs and remaining sugar in a medium bowl.

Using a hand mixer on low speed or a whisk, beat until mixture

is pale and thick.

Once the milk/cream mixture has reached a boil, slowly whisk

o it into the egg/sugar mixture. Add another and then

return the combined mixture to the remaining milk/cream in

the saucepan. Over medium-low heat, stirring constantly in agure-eight rotation with a wooden spoon, heat the mixture until

it coats the back o the spoon. This mixture must NOT boil or

the eggs will overcook the process should only take a ew

minutes. Strain (discarding vanilla pod) directly into a bowl set

in the prepared ice bath and cool to room temperature.

Add the mascarpone to the bowl o a Cuisinart Stand Mixer

tted with the paddle attachment. Mix on medium-low (speeds

3 to 4) until creamy. Slowly add the prepared gelato custardinto the mascarpone with the mixer running. Beat until

completely homogenous with no lumps. Cover and rerigerate




30 to 35 minutes. The gelato will have a sot, creamy texture.

I a rmer consistency is desired, transer the gelato to anairtight container and place in reezer or about 2 hours.




Rich Vanilla Frozen YogurtWhile part-skim or at-ree yogurt can be substituted, to get thereal favor and richness o this rozen yogurt it is best to use the

whole milk variety.

Makes about 8 cups

2 tablespoonslightcornsyrup2 tablespoonshoney

cupwater3 vanillabeans,splitandseedsscraped


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8 cupswholemilkplainyogurt,strainedthroughacheeseclothor2to4hours

1 teaspoonpurevanillaextract1 cupsgranulatedsugar pinchtablesalt

Add the corn syrup, honey, water and vanilla beans to amedium saucepan. Bring mixture to a boil and then simmer until

reduced by hal; cool and reserve.

In a large mixing bowl, whisk the yogurt, reserved honey/

water/vanilla reduction, vanilla extract, sugar and salt together.

Whisk until the sugar has dissolved. Cover and rerigerate


Turn the Cuisinart Ice Cream Maker on. Discard the vanillabeans and pour the mixture into the rozen reezer bowl and

let mix until thickened, about 30 to 35 minutes. The rozen

yogurt will have a sot, creamy texture. I a rmer consistency is

desired, transer the rozen yogurt to an airtight container and

place in reezer or about 2 hours. Remove rom reezer about

15 minutes beore serving.

Nutritional inormation per serving (based on cup):Calories 140 (25% rom at) carb. 11g pro. 7g at 4g sat. at 3g chol. 15mg sod. 55mg calc. 177mg ber 0g

Mango Frozen YogurtBe sure to use resh, ripe mangoes. The better the mango,

the better the rozen yogurt.

Makes about 8 cups

7 cupslow-atplainyogurt,strainedthroughacheese-clothor2to4hours

cupgranulatedsugar5 mangoes,peeled,pittedandcoarselychopped2 teaspoonsreshlimejuice

In a large mixing bowl, whisk the yogurt and sugar together;

reserve.

Using a Cuisinart Blender, pure the mangoes with the limejuice and 1 cup o the yogurt mixture. Combine with the

remaining yogurt/sugar mixture. Cover and rerigerate




30 to 35 minutes. The rozen yogurt will have a sot, creamy

texture. I a rmer consistency is desired, transer the rozenyogurt to an airtight container and place in reezer or about

2 hours. Remove rom reezer about 15 minutes beore serving.




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Chocolate Pretzel Frozen YogurtThe combination o the chocolate and the salt rom the pretzel is a

standout in this tangy and sweet dessert.

Makes about 7 cups

2 cupslow-atmilk1 cupgranulatedsugar,divided pinchtablesalt4 largeeggyolks cupcocoapowder6 ouncesbittersweetchocolate,chopped8 cupswholemilkplainyogurt,strainedthrough

acheeseclothor2to4hours

1 teaspoonpurevanillaextract2 cupschoppedchocolate-coveredpretzels

Add milk, hal o the sugar, and salt to a medium saucepan.

Over medium-low heat, gradually bring the mixture just to a boil.

While the milk/sugar mixture is heating, add the remaining

sugar to a mixing bowl with the egg yolks. Using a hand mixer


Once the milk/sugar mixture has reached a boil, slowly whisk in

the cocoa powder until smooth. Whisk o the milk/cocoa mix-

ture into the yolk/sugar mixture. Add another and then return the

combined mixture to the remaining milk/cocoa in the saucepan.

Over medium-low heat, stirring constantly in a fgure-eight rotation

with a wooden spoon, heat the mixture until it coats the back o the

spoon. This mixture must NOT boil or the yolks will overcook the

process should only take a ew minutes. Strain directly into a bowlcontaining the chopped chocolate, and cool to room temperature.

Cover and rerigerate 2 to 3 hours, or overnight.



30 to 35 minutes. When the rozen yogurt is almost done

churning, add the chopped pretzels through the top o the ice

cream maker. The rozen yogurt will have a sot, creamy





Low-Fat Strawberry Frozen YogurtThe tanginess o the yogurt comes through in this rozen treat.Makes about 7 cups

48 ounceslow-atplainyogurt,strained cupgranulatedsugar teaspoontablesalt1 teaspoonspurevanillaextract3 tablespoonslightcornsyrup1 poundsstrawberries,hulledandhalved2 tablespoonshoney2 tablespoonsreshlemonjuice

In a large bowl, whisk the yogurt with the sugar, salt, vanilla

and corn syrup; reserve.

In a medium saucepan, heat the strawberries, honey and lemon

juice on low or about 5 minutes, or until just sotened. Strain,

discarding liquid, and cool. Once the strawberries are cooled,


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stir into the yogurt/sugar mixture. Cover and rerigerate




30 to 35 minutes. The rozen yogurt will have a sot, creamy





Coconut Cardamom SorbetMakes about 8 cups

2 cupswater2 cupsgranulatedsugar1 wholevanillabean,halvedandseedsscraped2 tablespoonswholecardamompods,toastedand

crushed* teaspoontablesalt4 cupsunsweetenedcoconutmilk

Combine the water, sugar, vanilla bean (including the pod),

toasted cardamom pods and salt in a medium saucepan set over

medium-high heat. Bring mixture just to a boil and then remove

rom heat. Let mixture steep or 1 hour; strain and discard pods.

Add the coconut milk to the strained mixture. Cover and rerig-

erate overnight.Turn the Cuisinart Ice Cream Maker on; pour the mixture into


30 to 35 minutes. The sorbet will have a sot, creamy texture. I

a rmer consistency is desired, transer the sorbet to an airtight



*To toast, place whole cardamom pods in a small skillet set

over low heat. Once pods are ragrant, remove and transerto a cutting board. Crush with a mortar and pestle, or with the

bottom o a heavy glass.



Dark Chocolate SorbetA step away rom ordinary sorbets, our Dark Chocolate Sorbet

is a real treat.

Makes about 8 cups

4 cupswater2 cupsgranulatedsugar teaspoontablesalt4 ouncesunsweetenedchocolate,chopped4 ouncesbittersweetchocolate,chopped1 cupscocoapowder,sited1 teaspoonspurevanillaextract

Prepare a simple syrup with the water, sugar and salt by add-

ing all three to a medium saucepan set over medium-low heat.

Cook mixture until the sugar is ully dissolved.

While syrup is cooking, combine both chocolates in a medium

bowl; reserve.


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Gradually add the warm simple syrup to the cocoa powder by

whisking constantly until smooth. Pour mixture over the combined

chopped chocolate. Let sit or 5 minutes; add the vanilla and stir

to combine. Cover and rerigerate 2 to 3 hours, or overnight.


the rozen reezer bowl and let mix until thickened, about30 to 35 minutes. The sorbet will have a sot, creamy texture.

I a rmer consistency is desired, transer the sorbet to an

airtight container and place in reezer or about 2 hours.




Lemon Basil SorbetThe basil adds a nice undertone to the sorbet, but any one o your

avorite herbs could be substituted.

Makes about 7 cups

3 cupswater

2 cupsgranulatedsugar3 tablespoonslemonzest,divided2 cupspackedreshbasil pinchsalt3 cupsreshlemonjuice

Prepare a lemon simple syrup with the water, sugar and

2 tablespoons o the lemon zest by adding all three to a

medium saucepan set over medium-low heat. Cook mixture

until the sugar is ully dissolved. Remove rom heat.

Once the simple syrup is ready, add the basil and salt. Let the

mixture steep or 30 minutes. Stir in the lemon juice. Cover and


Strain the chilled mixture through a ne mesh strainer. Turn

the Cuisinart Ice Cream Maker on; pour the mixture into the

rozen reezer bowl and let mix until thickened, about 30 to35 minutes. When the sorbet is almost done, add the reserved

zest through the opening on top o the ice cream maker and

let churn until combined. The sorbet will have a sot, creamy

texture. I a rmer consistency is desired, transer the sorbet to

an airtight container and place in reezer or about 2 hours.


Nutritional inormation per serving (based on cup):Calories 150 (0% rom at) carb. 39g pro. 0g at 0g sat. at 0g chol. 0mg sod. 0mg calc. 14mg ber 1g

Raspberry Mint SorbetMakes about 8 cups

3 cupswater

2 cupsgranulatedsugar1 cuppackedmintleaves6 cupsrozenraspberries,thawed pinchtablesalt

Prepare a simple syrup with the water and sugar by adding

both to a medium saucepan set over medium-low heat. Cook

mixture until the sugar is ully dissolved.

Once the simple syrup is ready, add the mint leaves and salt.Let the mixture steep or 15 to 20 minutes. I you desire a milder

mint favor, remove and discard the mint leaves ater steeping,


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but or a more intense sorbet blend the syrup/mint mixture using

a Cuisinart Immersion Blender.

Add the raspberries and, using a Cuisinart Immersion Blender,

blend the mixture until smooth. Strain through a ne mesh

strainer. Cover and rerigerate 2 to 3 hours, or overnight.


the rozen reezer bowl and let mix until thickened, about 30

to 35 minutes. The sorbet will have a sot, creamy texture. I a

rmer consistency is desired, transer the sorbet to an airtight



Nutritional inormation per serving (based on cup):


Chocolate Cocoa Nib and PecanSandwich Cookies

A step above the traditional ice cream sandwich cookies. I youcannot nd cocoa nibs, miniature chocolate chips can be substituted,

or you can double the amount o pecans.

Makes 24 cookies (or 12 ice cream sandwiches)

cupcocoapowder1 cupsbreadour teaspoonbakingpowder teaspoontablesalt1 tablespooninstantespressopowder

cupunsaltedbutter,roomtemperatureandcubed1 cupgranulatedsugar1 largeegg

1 teaspoonpurevanillaextract3 tablespoonscocoanibs(canbeoundinmost

gourmetorcookingstores) cupchoppedpecans,toasted1 cupsyouravoriteicecream

Preheat oven to 350F.

Combine the cocoa powder, four, baking powder, salt and

espresso powder in a small bowl. Whisk to blend; reserve.

Place the butter in the bowl o a Cuisinart Stand Mixer, tted

with the mixing paddle. Using medium speed (4 to 5) cream

until smooth. Gradually add the sugar and mix until creamy.

Add the egg and vanilla and mix until combined. Add the

dry ingredients and, using a low speed (2 to 3) mix until ullyincorporated. Add the cocoa nibs and pecans and mix on low

until justcombined.

Using a small ice cream scoop (about 1 inches in diameter)

scoop the dough onto a parchment-lined cookie sheet (each

round should be about 2 tablespoons). Use a cup to fatten

each cookie mound down.

Bake in the preheated oven or about 20 minutes, or until thecookie looks dry but not rm. Let cookies ully cool beore

assembling.

To assemble: Using a small ice cream scoop, scoop about

2 tablespoons o your avorite ice cream onto the fat part o

one cookie. Place another cookie on top o the ice cream and

press down until the ice cream just reaches the edge o the

cookies. Continue with each set o cookies. Wrap each icecream sandwich in plastic wrap and chill in a reezer until rm

(about 20 minutes).


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Nutritional inormation per serving (2 cookies, not including ice cream):Calories 200 (36% rom at) carb. 29g pro. 2g at 8g sat. at 4g


Mango and Ginger CupcakesSo simple and quick to make, these create a beautiul dessert.

Makes 12 servings

nonstickcookingspray40 gingersnapcookies(Nabiscoworkswell)6 tablespoonsunsaltedbutter,melted3 cupsMangoFrozenYogurt(Page14)

Preheat oven to 350F.

Coat a twelve-cup mun pan with nonstick cooking spray;

reserve.

Place the cookies in the bowl o a Cuisinart Food Processor

tted with the chopping blade. Pulse ten times to break up;

process until nely ground. Gradually add the melted butter

through the eed tube o the ood processor while pulsing the

mixture. Pulse until ully combined. Evenly divide the crumbmixture among the twelve cups in the prepared mun pan.

Pat crumbs well into each cup. Bake in preheated oven or 10

minutes, or until crust is just set. Cool completely on rack.

Once ginger cups are ully cooled, very careully remove rom

pan (this can be done by inverting and gently tapping on the

bottom o the pan. Place ginger cups on a serving tray and

using a large ice cream dasher, scoop about cup o rozen

yogurt into each cup.

Serve immediately.

Nutritional inormation per cupcake:Calories 210 (35% rom at) carb. 31g pro. 4g at 8g sat. at 5g


Espresso Chocolate BonbonsThe ultimate chocolate lovers dessert.

Makes 35 bonbons

1 recipeTripleChocolateBrownies(recipeollows)5 cupsEspressoGelato(page11)

Chocolate Glaze

30 ouncesbittersweetorsemisweetchocolate,roughlychopped

cupunsaltedbutter,cubed

Using a 2-inch round pastry cutter, cut 35 rounds out o the

pan o brownies; reserve remaining brownie bits or another

use. Reserve cut brownies on a wax/parchment paper-lined

pan that will be able to t in your reezer.

Using a 2-inch ice cream scoop, place one scoop o the gelato

on each brownie round. Cover with wax paper and reeze or

about 15 minutes, or until ully hardened.

While the ice cream/brownies are chilling, make the chocolate

glaze. In a heatproo bowl set over a pot o simmering water,

melt the chocolate and butter together. Stir to combine and cool

to room temperature.

Remove the gelato/brownies rom the reezer. Place a cooling

rack on top o a wax/parchment-lined pan. Place the gelato/

brownie pieces on top o the cooling rack, leaving about -inch space in between each one. Using a ladle, slowly pour


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the melted chocolate/butter mixture over each gelato/brownie.

Be sure that the chocolate ully covers the gelato. Let the

chocolate harden and then reeze or 15 minutes, or overnight

(covered with wax paper).

Nutritional inormation per bonbon:Calories 400 (52% rom at) carb. 46g pro. 6g at 25g sat. at 14g


Triple Chocolate BrowniesMakes 35 brownies

nonstickcookingspray1 cupunsaltedbutter,cubed

6 ouncesunsweetenedchocolate,fnelychopped2 ouncesbittersweetchocolate,fnelychopped1 tablespooncocoapowder4 largeeggs1 largeeggyolk2 cupsgranulatedsugar1 cuppackedlightbrownsugar2 teaspoonsinstantespressopowder2 teaspoonspurevanillaextract

cupunbleached,all-purposeour cupcakeour,notsel-rising1 teaspoontablesalt cupbittersweetchocolatechips

Preheat oven to 375F. Coat a shallow ridged baking pan with

cooking spray and then line with parchment; reserve.

Add the butter and chocolates to a heatproo bowl and place

over a pot o simmering water. Once both are completelymelted, stir in the cocoa powder and set aside to cool to room

temperature. Reserve.

In the bowl o a Cuisinart Stand Mixer tted with the mixing

paddle or using a Cuisinart Hand Mixer tted with the mixing

beaters, mix the eggs and egg yolk on speed 3 until lightened,

about 30 seconds. Add the granulated and brown sugars and

beat on speed 4 until light and thickened, another 30 seconds

to 1 minute. Add the instant espresso and vanilla; beat until

well combined. Stir the fours and salt into the reserved

chocolate mixture. Add the chocolate/four mixture to the egg/

sugars mixture and mix on speed 1 until just incorporated.

With the mixer running, add the chocolate chips.

Pour into prepared pan. Bake or about 25 to 30 minutes, or

until edges are dry. When ully cooled, cut into rounds using a

2-inch round pastry cutter.

Nutritional inormation per brownie:Calories 190 (47% rom at) carb. 24g pro. 2g at 11g sat. at 6g


Ice Cream TerrineUse any o your avorite favors in this simple rozen dessert.

Makes 8 to 10 servings

4 cupsSimpleChocolateIceCream(page3),sotened2 cupsPeppermintPattyIceCream(page4),sotened

Line a 9-inch loa pan with plastic wrap. Add 2 cups o the

chocolate ice cream and smooth using an oset spatula. Cover

with plastic wrap and reeze or about 30 to 40 minutes, or

until hardened.

Remove the plastic wrap and add the peppermint patty ice

cream on top o the hardened chocolate ice cream. Smooth the


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top using an oset spatula. Cover with plastic wrap and reeze

again or another 30 to 40 minutes, or until the peppermint

patty ice cream is hardened.

Finally, add the remaining 2 cups o the chocolate ice cream

on top o the hardened peppermint patty. Smooth well with an

oset spatula and cover with plastic wrap. Freeze or 1 to 2hours, or overnight.

To serve, remove the terrine rom the reezer and invert onto a

chilled plate. Remove plastic wrap and discard. To remove the

creases rom the plastic wrap, run an oset spatula under warm

water and smooth the top and sides o the terrine so there are

no lines.

Slice and serve immediately on cold plates.

Nutritional inormation per serving (based on 10 servings):Calories 355 (56% rom at) carb. 37g pro. 3g at 23g sat. at 14g


Frozen Raspberry Swirl CheesecakeWhat better to do with cheesecake ice cream than make a rozen

cheesecake? Complete with the traditional graham cracker crust, thisversion o an American classic will become a new avorite.

Makes 16 servings

1 cupsgrahamcrackercrumbs2 tablespoonsgranulatedsugar teaspoongroundcinnamon6 tablespoonsunsaltedbutter,melted1 recipeCheesecakeIceCream(page5),sotened

2 cupsRaspberryMintSorbet(page17),sotenedPreheat oven to 350F.

Place graham cracker crumbs, sugar, cinnamon, and melted

butter in small bowl. Using a ork, mix until ully combined. Pat

crumb crust evenly into a 10-inch spring-orm pan. Bake in pre-

heated oven or 15 minutes, or until crust is set and juststarting

to color. Reserve on a cooling rack.

Spread the cheesecake ice cream evenly over the cooled gra-ham crack crust. Cover with plastic wrap and reeze or about

15 minutes. Remove and then add the sorbet on top o the set

cheesecake ice cream and using a small spatula, swirl into the

ice cream. Note: This process works best i the ice cream is just

slightly rmer than the sorbet.

Cover with plastic; reeze or 3 to 4 hours, or overnight.

To serve, remove the cheesecake rom the reezer and remove

rom spring-orm pan. Slice, using a sharp knie that has been

run under hot water, and serve immediately on cold plates.

Nutritional inormation per serving:Calories 410 (57% rom at) carb. 40g pro. 5g at 26g sat. at 16g


Pistachio Birthday CakeMakes 16 servings cupunsaltedbutter,cubed6 ouncessemisweetchocolate,chopped60 chocolatewaercookies(Nabiscobrandworkswell)1 recipePistachioIceCream(page8),sotened cupchoppedpistachios,toasted

In a heat-proo bowl set over a pot o simmering water, com-bine the butter and chocolate. Stirring occasionally, let sit until

justmelted. Reserve.


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In the bowl o a Cuisinart Food Processor, tted with the chop-

ping blade, add the chocolate waer cookies. Pulse until nely

chopped. Add the melted butter/chocolate mixture through the

eed tube o the processor and pulse until completely com-

bined. Press o the chocolate crumb mixture into the bottom

o a 10-inch spring-orm pan. Place in reezer; chill 10 to 15

minutes to let crust harden.

Remove rom reezer and spread hal o the ice cream over the

chilled chocolate crust. Cover with plastic and return to reezer

or about 30 minutes, or until just rm. Sprinkle the reserved

chocolate crumb mixture over the chilled iced cream and return

to reezer again to chill, or about 30 minutes. Spread the re-

maining ice cream evenly over the top and smooth completely

with an oset spatula. Cover and chill in the reezer or a mini-

mum o 4 hours, or overnight to completely rm the cake.

Beore serving, remove the ice cream cake rom the pan and

press the chopped pistachios around the sides o the cake.

Serve on chilled plates.

Nutritional inormation per serving:Calories 490 (63% rom at) carb. 39g pro. 8g at 36g sat. at 19g


Caramel SauceWhile we love this sauce on our ice creams and gelati, it can also be

used as a dipping sauce or ruit and cake.

Makes about 1 cup

cupgranulatedsugar teaspoonseasalt cupwater(enoughsothattheconsistencywhenmixed

withthesugarandsaltissimilartowetsand)1 tablespoonlightcornsyrup cupheavycream3 tablespoonsunsaltedbutter,cutinto-inchcubes

In a medium, heavy-bottomed saucepan, stir together the sugar,

salt, water and corn syrup. Be sure to clean the inside walls othe pan i there is any sugar on the sides (a clean, wet pastry

brush works best). Set over medium-low heat and cook until

the sugar mixture turns a very light amber color (about 10 to

15 minutes). Once the sugar mixture has a light amber color,

take it o the stove and slowly stir in the cream. Ater the cream

has been incorporated, slowly whisk in the butter, one piece at

a time, continually whisking to emulsiy until all the butter has

been added. Use immediately, or keep warm over a pot owarm water.

Nutritional inormation per serving (2 tablespoons):Calories 150 (46% rom at) carb. 20g pro. 0g at 8g sat. at 5g


Chocolate SauceMakes about 1 cup

1 cupsemisweetchocolate,chopped cupheavycream1 tablespoonslightcornsyrup teaspoonpurevanillaextract pinchseasalt pinchgroundcinnamon

Place the chocolate in a mixing bowl; reserve.In a small, heavy-bottomed saucepan, combine the cream, corn


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syrup, vanilla, salt and cinnamon. Set over low heat and bring

to a strong simmer. Immediately pour over the reserved choco-

late and let sit or ve minutes beore whisking to combine. Use

immediately, or keep warm over a pot o warm water.

Nutritional inormation per serving (2 tablespoons):Calories 230 (61% rom at) carb. 21g pro. 2g at 16g sat. at 10g


Raspberry SauceThis works well with more than just rozen desserts. Serve over

pancakes or crpes or your loved ones.

Makes about 1 cup

2 cupsrozenraspberries,thawed cupreshraspberries1 tablespoongranulatedsugar pinchseasalt pinchorangezest

Insert the large metal chopping blade into the bowl o a Cui-

sinart Food Processor. Add both thawed and resh raspberries

and process or 15 seconds. Add remaining ingredients andprocess or an additional 45 seconds. Strain through a ne

mesh strainer and discard the seeds. Taste and adjust sugar

amount to personal preerence.

Nutritional analysis per serving (2 tablespoons):Calories 30 (2% rom at) carb. 6g pro. 0g at 0g sat. at 0g


ice 35 recipe

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