Cuisinart ICE-100C Operations Instructions download pdf (Page 9)

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3. Once milk/cream mixture comes to a simmer, add the milk/

sugar mixture and stir until fully combined. While still set

over medium/medium-low heat, continuously stir until

mixture boils and thickens to where it can coat the back of

a spoon (this will take about 15 minutes, depending on the

stove being used).

4. Remove pan from heat, stir in almond extract, pectin and

pistachio/sugar mixture; cool to room temperature. Cover

and refrigerate a minimum of at least 2 hours, or overnight.

Whisk mixture together again before pouring into the ice

cream maker.

5. Pour the mixture into the mixing bowl of the Cuisinart

Ice

Cream and Gelato Maker fitted with the gelato paddle. Turn

unit on, set Timer and press Start. Let mix until thickened,

about 40 minutes. The gelato will have a soft, creamy

texture. If a firmer consistency is desired, transfer to an

airtight container and place in freezer for about 2 hours.

Remove from freezer about 15 minutes before serving.

Nutritional information per serving [based on ½ cup (125 ml)]:

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FROZEN YOGURTS

HONEY-ALMOND FROZEN YOGURT

Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]

2 cups (500 ml) heavy cream

¼ cup (50 ml) honey

¼ cup (50 ml) granulated sugar

pinch sea or kosher salt

2 cups (500 ml) whole milk vanilla yogurt

1½ teaspoons (7 ml) pure almond extract

½ cup (125 ml) sliced almonds

1. In a small to medium saucepan, combine the cream, honey,

sugar and salt. Bring to a slight simmer, whisking

occasionally to combine ingredients. Cool to room

temperature.

2. In a medium mixing bowl, whisk the yogurt and almond

extract together until combined. Slowly whisk in the cooled

cream/honey mixture and continue to whisk until combined.

Cover and refrigerate at least 2 hours, or overnight. Whisk

mixture again before pouring into the ice cream maker.

3. Pour the mixture into the mixing bowl of the Cuisinart

Ice

Cream and Gelato Maker fitted with the ice cream paddle.

Turn unit on, set Timer and press Start. Let mix until

thickened, about 40 minutes. About 5 minutes before the

mixture is done churning, add the sliced almonds through

the mix-in opening. Allow to mix thoroughly. The frozen

yogurt will have a soft, creamy texture. If a firmer

consistency is desired, transfer to an airtight container and

place in freezer for about 2 hours. Remove from freezer

about 15 minutes before serving.

Nutritional information per serving [based on ½ cup (125 ml)]:

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PUMPKIN FROZEN YOGURT

Getting tired of the same old pumpkin desserts? Serve this to your

guests with some fresh ginger bread and whipped cream.

Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]

1 cup (250 ml) heavy cream

1 can [435 g (15 ounces)] pumpkin purée

[about 1¼ cups (300 ml)]

1¹∕

cups (325 ml) packed light brown sugar

1½ teaspoons (7 ml) ground cinnamon

1 teaspoon (5 ml) ground ginger

¼ teaspoon (1 ml) ground nutmeg

pinch sea or kosher salt

2 cups (500 ml) plain, whole-milk yogurt [you can

substitute vanilla yogurt, but then reduce the vanilla

extract to 1 teaspoon (5 ml)]

1½ teaspoons (7 ml) pure vanilla extract

1. In a small to medium saucepan, combine all ingredients,

except for the yogurt and vanilla. Bring to a slight simmer,

whisking occasionally to combine ingredients. Cool to room

temperature.

2. In a medium mixing bowl, whisk the yogurt and vanilla

together until combined. Slowly whisk in the cooled cream/

pumpkin mixture and continue to whisk until combined.

Cover and refrigerate at least 2 hours, or overnight. Whisk

mixture again before pouring into the ice cream maker.

3. Pour the mixture into the mixing bowl of the Cuisinart

Ice

Cream and Gelato Maker fitted with the ice cream paddle.

Turn unit on, set Timer and press Start. Let mix until

thickened, about 40 minutes. The frozen yogurt will have a

soft, creamy texture. If a firmer consistency is desired,

transfer to an airtight container and place in freezer for

about 2 hours. Remove from freezer about 15 minutes

before serving.

Nutritional information per serving [based on ½ cup (125 ml)]:

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SORBETS

COCONUT SORBET

Delicious when topped with toasted coconut or our Hot Fudge

Sauce (page 19).

Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]

1¼ cups (300 ml) water

1¼ cups (300 ml) granulated sugar

1 whole vanilla bean, halved and seeds scraped

pinch sea or kosher salt

2 cans [13.5 ounces (390 g) each] unsweetened coconut

milk

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

and salt in a medium saucepan set over medium-low heat.

Bring mixture just to a boil and then remove from heat. Let

mixture steep for 1 hour; strain (discarding pod).

2. Add the coconut milk to the strained mixture. Cover and

refrigerate at least 2 hours, or overnight. Whisk mixture

again before pouring into the ice cream maker.

3. Pour the mixture into the mixing bowl of the Cuisinart

Ice

Cream and Gelato Maker fitted with the ice cream paddle.

Turn unit on, set Timer and press Start. Let mix until

thickened, about 60 minutes. The sorbet will have a soft,

creamy texture. If a firmer consistency is desired, transfer

to an airtight container and place in freezer for about

2 hours. Remove from freezer about 15 minutes before

serving.

Nutritional information per serving [based on ½ cup (125 ml)]:

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PROSECCO-GRAPEFRUIT SORBET

Makes about 4 cups (1 L) [eight ½-cup (125 ml) servings]

¾ cup (175 ml) water

¾ cup (175 ml) granulated sugar

1 tablespoon (15 ml) grapefruit zest

pinch sea or kosher salt

2 cups (500 ml) fresh grapefruit juice

¾ cup (175 ml) prosecco (Italian sparkling wine)

1. Combine the water, sugar, grapefruit zest and salt in a

small to medium saucepan set over medium-low heat.

Cook mixture until the sugar is fully dissolved.

2. Pour the grapefruit juice into the sugar zest mixture and

whisk together. Cover and refrigerate at least 2 hours, or

overnight. Strain mixture, and then whisk in prosecco prior

to pouring into the ice cream maker.

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Cuisinart ICE-100C Operations Instructions Page 9

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