Cuisinart Pure Indulgence ICE-30B Manual

Cuisinart Ismaskine Pure Indulgence ICE-30B

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Side 1/12
Instruction
Booklet
Reverse Side
ICE CrEams, sorbEts, shErbEts & morE!
Recipe Booklet
Pure Indulgence™ Ice Cream-Frozen Yogurt & Sorbet Maker
2
RECIPE TIPS
The recipes that follow offer you a variety of options for delicious frozen
drinks and desserts. You may create or use recipes of your own, as long
as they yield no more than 2 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 ice
bath, until it is completely cooled, before using.
• To make an ice bath, ll a large container with ice and water. Place
saucepan or other container into the ice bath. Cool precooked ingredients
completely.
• Prior to freezing, most recipes may be stored in the refrigerator for up to
3 days.
• You may substitute lower-fat creams (e.g. half-and-half) and milk
(reduced fat or lowfat) for heavy cream and whole milk used in many
recipes. However, keep in mind that the higher the fat content, the richer
and creamier the result. Using lower-fat substitutes may change the
taste, consistency and texture of the dessert. When substituting, be sure
to use the same volume of the substitute as you would have used of the
original item. For example, if the recipe calls for two cups of cream, use a
total of two cups of the substitute (such as 1 cup cream,
1 cup whole milk).
• In recipes that use alcohol, add the alcohol during the last two minutes of
the freezing process. Otherwise, the alcohol may impede the freezing
process.
• When making sorbet, be sure to test the ripeness and sweetness of the
fruit before you use it. The freezing process reduces the sweetness of
the fruit so that it will taste less sweet than the recipe mixture. If the fruit
tastes tart, add sugar to the recipe. If the fruit is very ripe or sweet,
reduce the amount of sugar in the recipe.
• When making more than one recipe at a time, be sure the freezer bowl is
completely frozen before each use.
• Make sure mixing arm and lid are in place before turning on machine.
Mix-Ins for Ice Cream
Turn any of the “plain” avors of ice cream into something fun by adding up
to 1 cup of any of the following (or a mixture of 2 or more totaling 1 cup):
chopped cookies, favorite candy bars, brownies, leftover cake,
marshmallows, chocolate morsels, peanut butter morsels, butterscotch
morsels, toasted nuts, etc. Ingredients should be added about 5 minutes
before the recipe is complete. Once the dessert or drink has begun to
thicken, add the ingredients through the ingredient spout. Nuts and other
ingredients should be no larger than a chocolate chip.
ICE CREaM SERvIng SuggESTIonS
Ice Cream Terrine
You can make an ice cream terrine or loaf as a special way to serve your
homemade ice cream, gelato, frozen yogurt, or sorbet. Simply line an
8-cup (9x5x3-inch) loaf pan with a large sheet of plastic wrap. Spoon
frozen mixture into prepared pan, cover completely and freeze for at least
2 hours. If desired, frozen mixture can be layered with thin cookies or
layers of cake about ¼- to ½- inch thick. Remove from freezer and place in
refrigerator for 20 to 30 minutes before serving to facilitate slicing. Slice
with a sharp knife that has been dipped in hot water, then dried.
Ice Cream Pies
You can easily make an ice cream pie using any avor of ice cream, frozen
yogurt, or even sorbet. Begin with a cooled crust – traditional pastry or
crumb (it can be placed in the freezer while you are mixing your lling).
You can ll the crust directly or add a layer of syrup, chocolate (you can
sprinkle the hot crust with chopped chocolate or chocolate chips – 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 rm, then cover and freeze until needed. Remove
from the freezer and place in the refrigerator 30 minutes before 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. Top with freshly whipped cream.
Ice Cream Sodas
Ice cream sodas are made with a avoring syrup, soda, and a scoop of
your favorite ice cream, frozen yogurt or sorbet. Place 2 tablespoons syrup
in the bottom of a large glass. Add chilled soda or seltzer to within 2
inches of the rim of the glass.
Top with 1 large scoop of very rm ice cream, frozen yogurt or sorbet –
trying to get the scoop to straddle the rim of the glass but also be partly
submerged in the soda. If the ice cream is too deep into the soda it will
cause it to overow, and if it doesn’t 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 a Black-
and-White (chocolate syrup, seltzer, vanilla ice cream) or use ginger ale
with a scoop of fruit-avored sorbet – or a more exotic combination.
Medleys or Parfaits
Choose avors and colors that complement each other, and layer in
parfaits or arrange on plates using small scoops. For instance, a bowl of
small scoops of Red Raspberry Gelato, Blueberry Cassis Gelato, Mango
Gelato, and Green Tea Gelato will make a dramatic presentation. Or try a
medley of jewel-toned sorbets, such as Pink Grapefruit, Blueberry, and
Sweet Dark Cherry.

Produkt Specifikationer

Mærke: Cuisinart
Kategori: Ismaskine
Model: Pure Indulgence ICE-30B

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