User manual CUISINART ICE-40BK

[. . . ] INSTRUCTION AND RECIPE BOOKLET Flavor DuoTM Frozen Yogurt-Ice Cream & Sorbet Maker ICE-40 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: 1. 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 information per serving: Calories 178 (0% from fat) · carb. 4mg · fiber 0g VARIATIONS: 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. 58mg · fib 0g 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). 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. 1-3/4 1-3/4 1-1/4 2 cups sugar cups water cups freshly squeezed lemon juice teaspoons finely chopped lemon zest* 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. 28 1/3 2 3 ounces mango cubes cup sugar tablespoons corn syrup tablespoons fresh lemon or lime juice 7 Combine the mango cubes, sugar, corn syrup and lemon juice in a blender or food processor that has been fitted with the metal blade. Pulse to chop, then process until thick and smooth, scraping jar or work bowl as necessary with a spatula. The mango purée may be made up to one day ahead; cover and refrigerate until ready to use. Pour the mango purée into the freezer bowl and mix until the mixture thickens, about 20 to 25 minutes. The sorbet will have a "soft serve" texture. [. . . ] Pour the juice mixture into the freezer bowl and mix until thickened, about 20 minutes. Add chilled vodka during the last 2 to 3 minutes of mixing. Serve immediately in stemmed glasses with straws, or freeze until ready to serve. Garnish with a thin slice of lemon or lime and a fresh mint leaf. 13 WARRANTY LIMITED THREE-YEAR WARRANTY This warranty supersedes all previous warranties on the Cuisinart® Flavor DuoTM Automatic Frozen Yogurt­Ice Cream & Sorbet Maker. [. . . ]