User manual CUISINART ICE-25BC RECIPE

[. . . ] Recipe Booklet ICE CREAMS, SORBETS, SHERBETS & MORE! Instruction Booklet Reverse Side THE CUISINART CLASSICTM FROZEN YOGURT- ICE CREAM & SORBET MAKER 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 11/2 quarts. Note: You should start with no more than 41/2 cups of liquid, as it will expand in volume. Recipe Tips: · Frozen desserts from the Cuisinart ClassicTM Frozen Yogurt-Ice Cream & Sorbet Maker use pure, fresh ingredients. [. . . ] Stir the seeds and bean pod into the milk/cream mixture. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally. Combine egg yolks and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in color (similar to mayonnaise), about 2 minutes. Remove the vanilla bean pod from the milk/cream mixture and discard. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow steady stream. When thoroughly combined, pour the egg mixture back into the saucepan and stir to combine. Cook, stirring constantly, over medium low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl, cover with a sheet of plastic wrap placed directly on the custard, and chill completely. Pour the chilled custard into the freezer bowl, turn the machine ON and let mix until thickened, about 25 - 30 minutes. Nutritional analysis per serving: Calories 314 (72% form fat) · carb. 87mg · fiber 0g In a medium saucepan with a heavy bottom, combine the whole milk and heavy cream over medium low heat and bring to a simmer. Combine the sugars, cocoa, and eggs in a medium bowl; use a hand mixer on medium speed to beat until thickened like mayonnaise. Measure 1 cup of the hot milk/cream mixture. With the mixer on low speed, add the hot milk/cream in a slow, steady stream to the thickened egg mixture and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream; stir until chocolate is melted. Stir the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a chocolate pudding. Transfer the chocolate mixture to a bowl. Stir in the vanilla and chocolate extracts. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled (8 hours or overnight). Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker on; pour the mixture into freezer bowl and let mix until thicken, about 5 20-25 minutes. The ice cream will have a soft, creamy texture. [. . . ] Earl Grey Sorbet is very good as a summer treat with fresh berries or sliced fresh peaches. Nutritional information per serving: Calories 157 (0% from fat) · carb. 1mg · fiber 1g Place berries, sugar and lemon juice in a medium bowl. Allow to macerate for 2 hours or longer. Place berry mixture in blender or food processor (may need to do this in two batches). [. . . ]