Cuisinart ICE45 - Soft Serve Ice Cream Maker Specifications download pdf (Page 8)

Nutritional information per serving:

Calories 207 (60% from fat) • carb. 18g • pro 4g • fat. 14g

sat. fat 8g • chol. 125mg • sod. 48mg • calc. 84mg • fiber 1g

PEPPERMINT STICK ICE CREAM

Serve peppermint stick ice cream alone, or top with your favorite hot

fudge or chocolate sauce.

Preparation: 5 – 10 minutes, 20 – 25 minutes chilling time. Optional 2

hours to “ripen” in freezer.

Makes eight servings.

3/4 cup whole milk, well chilled

2/3 cup granulated sugar

1-1/2 cups heavy cream, well chilled

3/8 teaspoon pure vanilla extract

3/4 teaspoon peppermint extract

1/2 cup crushed hard peppermint candies

In a medium bowl, use a hand mixer or a whisk to combine the milk and

granulated sugar until the sugar is dissolved, about 1 to 2 minutes on

low speed. Stir in the heavy cream, vanilla and peppermint extract.

Turn the machine ON; pour mixture into freezer bowl, and let mix until

thickened, about 20 to 25 minutes. Add the crushed peppermint candies

during the last 5 minutes of mixing. The ice cream will have a soft

creamy texture. If desired, transfer the ice cream to an airtight container

and place in freezer until firm, about 2 hours to “ripen”.

Nutritional information per serving:

Calories 274 (56% from fat) • carb. 29g • pro. 2g • fat 17g

sat. fat 11g • chol. 64mg • sod. 32mg • calc. 58mg • fib 0g

SORBETS & SHERBETS

FRESH LEMON SORBET

Bits of fresh citrus zest add a burst of flavor to this refreshing sorbet.

Preparation: 10 minutes + cooling time; 20 – 25 minutes chilling time.

Optional 2 hours to “ripen” in freezer.

Makes eight servings.

1-3/4 cups sugar

1-3/4 cups water

1-1/4 cups freshly squeezed lemon juice

2 teaspoons finely chopped lemon zest*

Combine the sugar and water in a medium saucepan and bring to a boil

over medium-high heat. Reduce heat to low and simmer without stirring

until the sugar dissolves, about 3 to 5 minutes. Cool completely. This is

called a simple syrup and may be made ahead in larger quantities to

have on hand for making fresh lemon sorbet. Keep refrigerated until

ready to use.

When cool, add the lemon juice and zest; stir to combine. Turn the

machine ON. Pour the lemon mixture into the freezer bowl, and mix until

the mixture thickens, about 20 to 25 minutes. The sorbet will have a “soft

serve” texture. If desired, transfer the sorbet to an airtight container and

place in freezer until firm, about 2 hours to “ripen”.

*When zesting a lemon or lime, use a vegetable peeler to remove the

colored part of the citrus rind.

Nutritional information per serving:

Calories 178 (0% from fat) • carb. 47g • pro. 0g • fat 0g

sat. fat 0g • chol. 0mg • sod. 2mg • calc. 4mg • fiber 0g

VARIATIONS:

Fresh Lime Sorbet: Substitute 1-1/4 cups freshly squeezed lime juice for

the lemon juice and 2 teaspoons finely chopped lime zest for the lemon

zest.

Fresh Lemon-Lime Sorbet: Use half lemon juice and half lime juice and

1 teaspoon each of finely chopped lemon and lime zest.

Fresh Pink Grapefruit Sorbet: Substitute 1-1/4 cups freshly squeezed

pink grapefruit juice for the lemon juice, and 1 tablespoon finely chopped

grapefruit zest for the lemon zest. Add 3 tablespoons Orgeat Syrup to

the mixture (Orgeat Syrup is used for cocktails such as a MaiTai or

Scorpion, and can be found with the drink mixers in most grocery

stores).

FRESH MANGO SORBET

A nice light ending to any meal.

Preparation: 10 – 15 minutes; 20 – 25 minutes chilling time. Optional 2

hours to “ripen” in freezer.

Makes eight servings.

28 ounces mango cubes

1/3 cup sugar

2 tablespoons corn syrup

3 tablespoons fresh lemon or lime juice

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Cuisinart ICE45 - Soft Serve Ice Cream Maker Specifications Page 8

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