User manual CUISINART ICE-20

[. . . ] INSTRUCTION AND RECIPE BOOKLET Automatic Frozen Yogurt-Ice Cream & Sorbet Maker ICE-20 Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using. IMPORTANT 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: READ ALL INSTRUCTIONS BEFORE USING. To protect against risk of electric shock, do not place cord, plug, or base of appliance in water or any other liquid. Close supervision is necessary when any appliance is used by or near children. Always unplug from outlet when not in use, before putting on or taking off parts, and before cleaning. [. . . ] Nutritional analysis per serving: Calories 222 (61% from fat) · carbo. 20g · pro 2g · fat 15g · sat. 57mg · sod. 26mg PEPPERMINT STICK ICE CREAM Preparation: 5 ­ 10 minutes, 25 ­ 30 minutes chilling time; optional 2 hours to "ripen" in freezer. 1 3/4 2 1/2 1 3/4 cup whole milk, well chilled cup granulated sugar cups heavy cream, well chilled teaspoons pure vanilla extract teaspoon peppermint extract cup crushed hard peppermint candies HOLIDAY RECIPES EGGNOG ICE CREAM Preparation: 5 ­ 10 minutes, 25 ­ 30 minutes chilling time; optional 2 hours to "ripen" in freezer. 1/2 cup pasteurized egg product, such as EggBeaters® 3/4 cup sugar 1 cup whole milk 2 cups heavy cream 1 teaspoon rum extract 1 teaspoon brandy extract 1/2 teaspoon pure vanilla extract 1/8-1/4 teaspoon freshly grated nutmeg, to taste Combine the pasteurized egg product and sugar in a medium bowl and beat on medium speed with a hand mixer until thickened and pale yellow in appearance, about 1-1/2 to 2 minutes. Use low speed to stir in the whole milk, heavy cream, rum extract, brandy extract, and vanilla extract. Turn the machine ON, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 ­ 30 minutes. 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 analysis per serving: Calories 244 (67% from fat) · carbo. 17g · pro 3g · fat 17g · sat. 46 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 ­ 2 minutes on low speed. Stir in the heavy cream, vanilla and peppermint extract. Turn the machine ON, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 ­ 30 minutes. Add the crushed peppermint candies during the last 5 minutes of mixing. Nutritional analysis per serving: Calories 282 (58% from fat) · carbo. 28g · pro 2g · fat 18g · sat. 36mg · fib 0g SORBETS & SHERBETS FRESH LEMON SORBET Preparation: 10 minutes + cooling time, 25 ­ 30 minutes chilling time; optional 2 hours to "ripen" in freezer. 2 2 1-1/2 1 cups sugar cups water cups freshly squeezed lemon juice tablespoon 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 ­ 5 minutes. 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. 5 When cool, add the lemon juice and zest; stir to combine. Turn the machine ON, pour the lemon mixture into freezer bowl through ingredient spout and mix until thickened, about 25 ­ 30 minutes. [. . . ] Serve immediately, or if desired, transfer to an airtight container and store in the freezer. Remove from freezer at least 20 minutes before serving. * Do not use sugar free products to make slushies. Nutritional analysis per serving: Calories 103 (0% from fat) · carbo. [. . . ]