Cuisinart ICE-45P1 Mix-it-in 1.5-Quart Soft Serve
Ice Cream Maker User Manual
Cuisinart
INSTRUCTION BOOKLET Recipe
Booklet
Reverse Side
Mix It In™ Soft Serve Ice Cream Maker ICE-45
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. READ ALL INSTRUCTIONS
BEFORE USING.
2. To protect against risk of electric shock,
do not place cord, plug, or base of
appliance in water or any other liquid.
3. Close supervision is necessary when any
appliance is used by or near children.
4. Always unplug appliance from outlet
when not in use, before putting on or
taking off parts, and before cleaning.
5. Avoid contact with moving parts. Keep
hands, hair, clothing, as well as spatulas
and other utensils away from appliance
during operation to reduce the risk of
injury and/or damage to the appliance.
6. Do not operate any appliance with a
damaged cord or plug, or after the
appliance malfunctions, or is dropped or
damaged in any manner. Return the
appliance to the nearest Cuisinart Repair
Center for examination, repair, electrical
or mechanical adjustment.
7. The use of attachments other than those
made by Cuisinart may cause fire,
electric shock or risk of injuries.
8. Do not use outdoors.
9. Do not let cord hang over edge of table
or counter, or touch hot surfaces.
10. Keep hands and utensils out of freezer
bowl while in use to reduce the risk of
injury to persons or to the appliance
itself. DO NOT USE SHARP OBJECTS
OR UTENSILS INSIDE THE FREEZER
BOWL! Sharp objects will scratch and
damage the inside of the freezer bowl.
A rubber spatula or wooden spoon may
be used when the appliance is in the
OFF position.
11. This appliance is for household use. Any
servicing other than cleaning and user
maintenance should be done only by
authorized Cuisinart Repair Personnel.
12. Do not use the freezer bowl on flames,
hot plates or stoves. Do not expose to
heat source. Do not wash in dishwasher;
doing so may cause risk of fire, electric
shock or injury.
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
SPECIAL CORD SET
INSTRUCTIONS
A short power supply cord is provided to
reduce the risks resulting from becoming
entangled in or tripping over a longer cord.
Longer extension cords are available and
may be used if care is exercised in their use.
If a long extension cord is used, the marked
electrical rating of the extension cord should
be at least as great as the electrical rating of
the appliance. The longer cord should be
arranged so that it will not drape over the
countertop or tabletop where it can be pulled
on by children or animals, or tripped over.
NOTICE
This appliance has a polarized plug (one
blade is wider than the other). To reduce
the risk of electric shock, this plug will fit in
a polarized outlet only one way. If the plug
does not fit fully in the outlet, reverse the
plug. If it still does not fit, contact a qualified
electrician. Do not attempt to defeat this
safety feature.
CAUTION
This appliance is for household use. Any
servicing other than cleaning and user
maintenance should be performed by an
authorized service representative.
* Do not immerse base in water.
To reduce the risk of fire or electric
shock, do not disassemble the base.
Note: the base does not contain any
user-serviceable parts.
Repairs should be made only by
authorized personnel.
Check voltage to be sure that the voltage
indicated on the name plate agrees with
your voltage.
Never clean with scouring powders or
hard implements.
CONTENTS
Important Safeguards ……………..– 2
Before First Use… 2.2.0.2. 0.2.2.2 3
Freezing Time and Bowl Preparation……. 3
Diagram, Features and Benefits……….. 4
Assembly ……….00000 0c cee eee eee 5
Making Soft Serve Ice Cream ………..- 5
Recommended Mix-ins ……………… 6
Safety Feature ……………0.0000005 6
Cleaning and Storage Instructions……. 6-7
Troubleshooting …………-…02..–. 7
Warranty…………2.202000 eee ee eee 8
INTRODUCTION
Get ready to enjoy professional-quality soft
ice cream, yogurt, sorbet and sherbet right
at home, with your new Cuisinart® Mix It In™
Soft Serve Ice Cream Maker. Not only can
you make all of your favorites, but with three
built-in condiment dispensers, you can make
them extra delicious! With the pull of a tab,
sprinkles, chips and other toppings mix right
into your frozen dessert as you fill up cones
or bowls. Operation is fully automatic, so just
pick a recipe from the ones we’ve included, put
the ingredients in the bowl, and turn the dial!
BEFORE USING
FOR THE FIRST TIME
DO NOT immerse this product in water. Wipe
it with a moist cloth. Wash the lid, freezer
bowl, mixing arm, condiment containers,
condiment chute and drip tray in warm soapy
water to remove any dust or residue from the
manufacturing and shipping process. DO
NOT clean any of the parts with abrasive
cleaners or hard implements. DO NOT
immerse unit in water or put unit under
running water. Clean with a damp cloth only.
FREEZING TIME AND
BOWL PREPARATION
The freezer bowl must be completely frozen
before you begin your recipe. Before freezing,
wash and dry the bowl. Wrap it in a plastic
bag to prevent freezer burn. We recommend
that you place the freezer bowl in the back of
your freezer where it is coldest. Be sure to
place the freezer bowl on a flat surface in
its upright position for even freezing. The
length of time needed to reach the frozen
state depends on how cold your freezer is.
For the most convenient frozen desserts,
leave your freezer bowl in the freezer
at all times. You can take it out any time for
immediate use. In general, freezing time
should be a minimum of 12 hours. To
determine whether the bowl is completely
frozen, shake it. If you do not hear liquid
moving, the cooling liquid is frozen.
Reminder: Your freezer should be set to 0°F
to ensure proper freezing of all foods.
FEATURES AND BENEFITS
1.
Easy-lock Lid with Window – Lid is
designed to remove and lock easily. An
ingredient window allows you to pour
ingredients directly through the top and
watch the freezing process.
. Mixing Arm (not shown) – Mixes and
aerates ingredients in freezer bowl to
create smooth soft ice cream.
. 1%-Quart Freezer Bowl (not shown) –
Contains cooling liquid within a
double-insulated wall to create fast and
even freezing. Double wall keeps the
bowl cool and at an even temperature.
. Three Condiment Containers –
Dispense the mix-ins of your choice.
The front condiment container with a
curved edge dispenses small mix-ins
such as sprinkles. Two rectangular
condiment containers dispense larger
mix-ins such as mini M&M®s or
mini chocolate morsels.
. Condiment Dispensing Levers —
Pull out one of three levers to add the
mix-ins of your choice into your
soft ice cream.
. Condiment Chute – Mix-ins are
dispensed from the chute into your ice
cream cone or bowl while you dispense
ice cream. Removable for easy cleaning.
. Dispensing Bracket with Handle —
Dispenses the soft ice cream when
handle is pulled down. Removable for
easy cleaning.
. Base – Contains heavy-duty motor
strong enough to make and dispense
ice cream.
. ON/OFF Power Dial
. Cone Holder — Conveniently holds a
stack of extra ice cream cones. Can hold
both flat and pointed-bottom cones.
11. Removable Drip Tray – Can be removed
for easy cleaning. Dot in center of tray
indicates where to place the ice cream
cone.
12. Mix-in Gauge — Check the size of mix-ins
by dropping them through. Mix-ins that
do not fit through will clog the ice cream
maker.
13. Rubber Feet – Nonslip feet keep base
stationary during use.
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ASSEMBLY
1. Insert the condiment containers into the 8. Put the lid with mixing arm attached over
indent on the top side of the ICE-45 so the freezer bowl and push down until it
that they are firmly in place. The clicks securely in place. To remove lid,
condiment container with the rounded push in and lift the two side tabs.
edge should be inserted into the front
space.
2. Place the small narrow cover over the
condiment containers.
3. Attach the dispenser with handle by
inserting the tab into the slot under the
dispensing area, then push the dispenser
upwards until it locks into place. (Make
sure the handle is in the upright position.) MAKING SOFT SERVE
ICE CREAM AND
FROZEN DESSERTS
1. Fill the condiment containers with the
desired mix-ins. Place small mix-ins
such as sprinkles in the front condiment
» container with the curved edge. Place
~ large mix-ins such as mini M&M®s or
mini chocolate morsels in the rectangular
condiment containers.
4. Slide the condiment chute into the
space provided under the condiment NOTE: Do not place liquid condiments
containers. Be sure to slide it all the way in the condiment containers.
in until it stops. 2. Use Cuisinart’s recipes from the pages
that follow. Do not fill the freezer bowl
higher than %2″ from the top, as the
ingredients will increase in volume during
the freezing process. For best results,
prepare ingredients in a container from
which it is easy to pour.
3. Remove the freezer bowl from the freezer.
(Remove plastic bag if you have wrapped
freezer bowl.) Lift the lid and place freezer
bowl inside the base.
NOTE: Bowl will begin to defrost quickly
once it has been removed from freezer.
5. Place the drip tray on the base under
the dispenser.
6. Push the mixing arm into the hole on the Use it immediately after removing from
bottom of the lid. freezer.
7. Insert the freezer bowl. Make sure that it 4. Push the mixing arm into the hole on the
is securely in place. bottom of the lid.
5. Place lid with mixing arm on base and
push down until it locks in place.
6. Turn the power dial to the ON position.
Mixing arm will begin to turn.
7. Add ingredients to the freezer bowl by
pouring them through the opening in
the lid.
8. Soft ice cream will be finished in as little
as 20 minutes. The time will depend on
the recipe and volume of the dessert
you are making. If ingredients are
refrigerated, ice cream making time will
be reduced.
NOTE: You must watch the ice cream to
determine when to dispense. If you wait
too long, ice cream may get too thick to
dispense. If this happens, remove the
bowl, scoop out and enjoy the ice cream.
wo
. Hold an ice cream cone or bowl one
inch below the ice cream chute and pull
down the handle to dispense the soft ice
cream. Turn cup or bowl as you dispense
to swirl ice cream.
10. Pull out one, two or all three condiment
dispensing levers to add the mix-ins
of your choice into your soft ice cream
or dessert. To stop the flow of mix-ins,
push in the dispensing levers.
11. When finished filling the cone or bowl,
push the handle back up to stop the
flow of ice cream.
NOTES: Some liquid may initially come
out of the dispensing bracket when the
handle is first pulled down. Use a cup to
collect this liquid, then proceed with
filling the first bowl or cone.
Do not store frozen desserts in the
freezer bowl. Desserts will stick to
the side of the freezer bowl and may
damage the bowl. Store only in an
airtight container.
The ice cream will lose its soft
consistency and harden after it is
stored in the freezer.
RECOMMENDED MIX-INS
These items can be found in most well-
stocked grocery stores and specialty
grocery/gourmet food stores.
The location of the items will depend upon
the individual store (for example, some items
will be found near the ice cream and ice
cream cones while others may be found in
the baking section).
Mini M&M®s*
Mini chocolate morsels*
Confetti sprinkles
Chocolate sprinkles
Caramel sprinkles
Praline crunch
Critter crunch or other decorative
crunch bits
Almond brickle bits/chips
*NOTE: Do not use full sized M&M®s or
chocolate morsels, they are too large to
dispense. Use the mix-in gauge to make sure
mix-ins are not too large. If they do not fit
through the hole in the gauge, then they will
clog the unit.
SAFETY FEATURE
The Cuisinart® Mix It In™ Soft Serve Ice
Cream Maker is equipped with a safety
feature that automatically stops the unit if the
motor overheats. This may occur if the
dessert is extremely thick or if the unit has
been running for an excessively long period
of time, or if added condiments are too large.
If ice cream is too thick to dispense, remove
the bowl and eat the ice cream.
DISASSEMBLING
FOR CLEANING
1.
Remove the lid and disconnect the mixing
paddle.
. Lift the freezer bowl up and out of the
base.
. Remove the condiment chute by pulling
it toward you.
. Remove the dispensing bracket with
handle by pushing the button located on
the center of the face of the dispenser
down and pulling it down and out
towards you.
TROUBLESHOOTING
Problem Solution
Ice cream is Check recipe to make sure
not ready in that the ingredients are
recommended correct. Keep the freezer
time. bowl in the freezer for a
longer amount of time
before making ice cream.
Do not let freezer bowl sit
outside of the freezer for
more than 5 minutes before
making ice cream. Make
sure your freezer is set to
OF.
Ice cream is The ice cream may be too
not dispensing. | thick. Check the processing
time. Check recipe to make
sure that the ingredients are
correct. Remove the bowl,
scoop out and eat the ice
cream.
Motor stalls. The ice cream may be
too thick. Check the
processing time. Turn off
ice cream maker. Clean
ice cream maker and put
freezer bowl in the freezer.
Make a new batch once
the bowl is frozen for the
recommended amount of
time.
Check the condiment chute
to make sure that mix-ins
are not stuck. Clean and
dry the chute. Check mix-
ins to make sure that they
are not melting. Clean and
dry condiment dispensers.
Check for jammed mix-ins.
Mix-ins may be too large.
Mix-ins are not
dispensing.
Check to make sure there
is no ice in the freezer bowl.
Check to see if unit is on.
The ice cream may be too
thick.
The mixing arm
is not turning.
CLEANING
1. Unplug your Cuisinart® Mix It In™ Soft
Serve Ice Cream Maker before
cleaning.
2. Base: Wipe with a damp cloth and dry.
Never use abrasives or immerse
in water.
3. Freezer Bowl and Lid: Wash by hand in
warm soapy water and dry thoroughly.
DO NOT PUT IN THE DISHWASHER.
DO NOT CLEAN WITH ABRASIVE
CLEANSERS OR IMPLEMENTS.
4. Handle with Dispensing Bracket: Wash
thoroughly by hand in warm soapy water.
Be sure to eliminate all ice cream residue
by cleaning the dispensing while it is
opened (with the handle pushed down)
and closed (with handle up).
5. Mixing Arm, Condiment Containers,
Condiment Chute and Drip Tray: Wash
by hand in warm soapy water and dry
thoroughly. These parts are also top rack
dishwasher-safe. Be careful not to
remove the small rubber pads that are
located inside the condiment containers
when cleaning. The rubber pads are a
part of the condiment containers and are
not removable.
STORAGE
DO NOT put freezer bowl in freezer if bowl is
wet. DO NOT store lid, mixing arm, base, drip
tray or condiment containers in the freezer.
You may store the freezer bowl in the freezer,
in its upright position, for convenient,
immediate use. Before freezing, wrap the
bowl in a plastic bag to prevent freezer burn.
Do not store frozen desserts in the freezer
bowl. Transfer desserts to an airtight
container for longer storage in the freezer.
When filled condiment containers are not in
use, store in a cool, dark place. Empty
containers if not used once a week. Start
with fresh mix-ins so they don’t spoil.
NOTE: The ice cream will lose its soft
consistency and harden after it is stored in
the freezer
WARRANTY
LIMITED THREE-YEAR
WARRANTY
This warranty is available to consumers only. You
are a consumer if you own a Cuisinart® Mix It In”
Soft Serve Ice Cream Maker which was purchased
at retail for personal, family or household use.
Except as otherwise required under applicable law,
this warranty is not available to retailers or other
commercial purchasers or owners.
We warrant that your Cuisinart® Mix It In” Soft Serve
Ice Cream Maker will be free of defects in materials
and workmanship under normal home use for 3
years from the date of original purchase.
We suggest you complete and return the enclosed
product registration card promptly to facilitate
verification of the date of original purchase.
However, return of the product registration card
does not eliminate the need for the consumer to
maintain the original proof of purchase in order to
obtain the warranty benefits. In the event that you
do not have proof of purchase date, the purchase
date for purposes of this warranty will be the date of
manufacture.
If your Cuisinart® Mix It In™ Soft Serve Ice Cream
Maker should prove to be defective within the
warranty period, we will repair or, if we think
necessary, replace it. To obtain warranty service,
please call our Customer Service Center toll-free at
1-800-726-0190 or write to:
Cuisinart
150 Milford Road,
East Windsor, NJ 08520
To facilitate the speed and accuracy of your
return, enclose $10.00 for shipping and handling.
(California residents need only supply a proof
of purchase and should call 1-800-726-0190 for
shipping instructions.) Please be sure to include
your return address, description of the product’s
defect, product serial number, and any other
information pertinent to the return. Please pay by
check or money order.
NOTE: For added protection and secure handling
of any Cuisinart® product that is being returned, we
recommend you use a traceable, insured delivery
service. Cuisinart cannot be held responsible for
in-transit damage or for packages that are not
delivered to us. Lost and/or damaged products are
not covered under warranty.
Your Cuisinart® Mix It In” Soft Serve Ice Cream
Maker has been manufactured to the strictest
specifications and has been designed for use only
with authorized accessories and replacement parts.
This warranty expressly excludes any defects or
damages caused by accessories, replacement
parts or repair service other than those authorized
by Cuisinart.
This warranty does not cover any damage caused
by accident, misuse, shipment or other than
ordinary household use.
This warranty excludes all incidental or
consequential damages. Some states do not allow
the exclusion or limitation of these damages, so
they may not apply to you.
CALIFORNIA RESIDENTS ONLY
California law provides that for In-Warranty Service,
California residents have the option of returning a
nonconforming product (A) to the store where it was
purchased or (B) to another retail store which sells
Cuisinart® products of the same type. The retail
store shall then, according to its preference, either
repair the product, refer the consumer to an
independent repair facility, replace the product, or
refund the purchase price less the amount directly
attributable to the consumer’s prior usage of the
product. If the above two options do not result in
the appropriate relief to the consumer, the
consumer may then take the product to an
independent repair facility if service or repair can be
economically accomplished. Cuisinart and not the
consumer will be responsible for the reasonable
cost of such service, repair, replacement, or refund
for nonconforming products under warranty.
California residents may also, according to their
preference, return nonconforming products directly
to Cuisinart for repair or, if necessary, replacement
by calling our Consumer Service Center toll-free at
800-726-0190. Cuisinart will be responsible for the
cost of the repair, replacement, and shipping and
handling for such nonconforming products under
warranty.
BEFORE RETURNING YOUR
CUISINART® PRODUCT
Important: If the nonconforming product is to be
serviced by someone other than Cuisinart’s
Authorized Service Center, please remind the
servicer to call our Consumer Service Center to
ensure that the problem is properly diagnosed,
the product serviced with the correct parts, and to
ensure that the product is still under warranty.
©2006 Cuisinart
Cuisinart® is a registered
trademark of Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
05CU26519
Any other trademarks or service marks referred to herein are the
trademarks or service marks of their respective owners.
Banana Maple Tofu
Frozen Dessert
Makes about eight ¥-cup servings
1 cup vanilla soy milk (calcium-
enriched suggested)
2 cup pure maple syrup
1 medium banana (about 6 ounces),
peeled, cut into 1-inch pieces
1% teaspoons pure vanilla extract
1 pound silken tofu, drained, cut into
2-inch pieces
Place all ingredients in a blender jar in the
order listed. Blend on high speed until
completely smooth and homogenous, about
40 to 50 seconds. If not making frozen
dessert immediately, cover and refrigerate
until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If frozen dessert is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups or cones, adding mix-ins while
dispensing frozen dessert.
Nutritional information per serving:
Calories 171 (19% from fat) « carb. 29g © pro. 6g
¢ fat 4g © sat. fat Og * chol. Omg ¢ sod. 32mg
¢ calc. 111mg « fiber 1g
Chocolate Velvet Tofu
Frozen Dessert
A chocolaty treat for those who cannot have
milk/dairy-based desserts.
Makes about eight /-cup servings
1 cup vanilla soy milk (calcium –
enriched suggested)
Yo cup packed brown sugar
Yo cup granulated sugar
Yo cup unsweetened cocoa powder
1% ‘teaspoons pure vanilla extract
1 pound silken tofu, drained,
cut into 2-inch pieces
Place all ingredients in a blender jar in the
order listed. Blend on high speed until
completely smooth and homogenous, about
40 to 50 seconds. If not making frozen
dessert immediately, cover and refrigerate.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If frozen dessert is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups or cones, adding mix-ins while
dispensing frozen dessert.
Nutritional information per serving:
Calories 185 (17% from fat) © carb. 33g © pro. 5g
¢ fat 4g © sat. fat Og * chol. Omg ¢ sod. 34mg
© calc. 94mg « fiber 1g
15
Pina Colada Sherbet
Makes about ten ¥-cup servings
1 20-ounce can pineapple tidbits or
chunks, packed in juice,
not drained
% cup (medium pack) sweetened
coconut flakes
2/3 cup granulated sugar
1 tablespoon fresh lime juice
% cup whole milk
1 cup lite coconut milk
1 teaspoon pure vanilla or rum
extract
Place the pineapple, coconut, sugar,
coconut milk and lime juice in a blender jar
(or food processor fitted with the metal “s”
blade) and blend on high until smooth and
homogenous. Stir in milk with a whisk.
If not freezing immediately, cover and
refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If frozen yogurt is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups or cones, adding mix-ins while
dispensing frozen yogurt.
Nutritional information per serving:
Calories 157 (20% from fat) © carb. 31g © pro. 2g
¢ fat 4g © sat. fat 3g * chol. 4mg ¢ sod. 26mg
¢ calc. 47mg « fiber 1g
Root Beer Float Sherbet
Tastes just like the soda shop favorite.
Makes about ten ¥-cup servings
2 12-ounce bottles root beer, allowed
to go flat or somewhat flat
Yo cup lowfat sweetened
condensed milk
Yo cup lowfat or regular half-and-half
Place all ingredients in a medium bowl and
stir to blend. If not freezing immediately,
cover and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If sherbet is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing sherbet.
Nutritional information per serving:
Calories 86 (8% from fat) « carb. 18g © pro. 2g
¢ fat 1g © sat. fat 1g * sod. 43mg
¢ calc. 55mg « fiber Og
14
Orange Creamsicle
Sherbet
Makes about eight %-cup servings
1% cups (a 12-ounce can) frozen
orange juice concentrate, thawed
Ya cup granulated sugar
1% cups whole milk
2 teaspoons pure vanilla extract
Yo cup fat free or regular half-and-half
Place the orange juice concentrate, sugar,
milk, and vanilla in a blender jar (or food
processor fitted with the metal “s” blade)
and blend on high until smooth and
homogenous. Transfer to a medium bowl
and stir in half-and-half with a whisk. If not
freezing immediately, cover and refrigerate
until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If sherbet is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing sherbet.
Nutritional information per serving:
Calories 142 (11% from fat) © carb. 29g © pro. 2g
¢ fat 2g © sat. fat 1g * chol. 7mg ¢ sod. 46mg
¢ calc. 85mg « fiber Og
Peaches & Cream Sherbet
Makes about eight /2-cup servings
1 pound peach slices
(fresh or frozen, thawed)
*h cup granulated sugar
Yo cup peach nectar or juice
1% tablespoons fresh lemon juice
% cup whole milk
% cup fat free or regular half-and-half
Ya teaspoon pure almond extract,
optional
Place the peaches, sugar, peach nectar, and
lernon juice in a blender jar (or food
processor fitted with the metal “s” blade)
and blend on high until smooth and
homogenous. Add milk and blend until
homogenous. Add almond extract if using.
Transfer to a bowl and stir in half-and-half. If
not freezing immediately, cover and
refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If sherbet is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing frozen sherbet.
Nutritional information per serving:
Calories 122 (8% from fat) « carb. 27g © pro. 2g
¢ fat 1g © sat. fat 1g * chol. 4mg ¢ sod. 51mg
¢ calc. 50mg « fiber 1g
13
Fresh Lemon Sorbet
Bits of fresh citrus zest add a burst of flavor to
these refreshing sorbets.
Makes about eight /-cup servings
2 cups sugar
2 cups water
1% cups freshly squeezed lemon juice
1 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 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 citrus sorbets. Allow to cool
completely. When cool, add the lemon juice
and zest; stir to combine. If not freezing
immediately, cover and refrigerate until ready
to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If sorbet is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups, adding mix-ins while
dispensing sorbet.
Nutritional analysis per serving:
Calories 204 (0% from fat) ¢ carb. 54g ¢ pro. Og
¢ fat Og © sat. fat Og * chol. Omg ¢ sod. 3mg
¢ calc. 5mg e fiber 0g
Fresh Lime Sorbet: Substitute 1% cups
freshly squeezed lime juice for the lemon
juice and 1 tablespoon finely chopped lime
zest for the lemon zest.
Fresh Lemon-Lime Sorbet: Use half lemon
juice and half lime juice and % tablespoon
each of finely chopped lemon and lime zest.
Fresh Pink Grapefruit Sorbet: Substitute
1% cups freshly squeezed pink grapefruit
juice for the lemon juice, and 1 tablespoon
finely chopped grapefruit zest for the lemon
zest. Add %4 cup orgeat syrup to the mixture
(orgeat syrup is used for cocktails such as a
mai tai or scorpion and can be found with
the drink mixers in most grocery stores).
“When zesting a lemon or lime use a
vegetable peeler to remove the colored part
of the citrus rind.
Dark Chocolate Sorbet
Makes about ten ¥-cup servings
2% cups water
1% cups brown sugar, packed
1% cups unsweetened cocoa powder
1 teaspoon cinnamon
1 tablespoon pure vanilla extract
Combine the water and sugar in a 3% quart
saucepan and place over medium heat. Stir
until the sugar dissolves. Whisk in the cocoa
and cinnamon; bring mixture to a simmer.
Simmer for 3 minutes, stirring constantly.
Remove from heat and pour through a fine
strainer into a bowl. Stir in the vanilla. Cover
and chill in the refrigerator for 8 hours.
Stir the chilled mixture. Turn on ice cream
maker and pour in ingredients. Allow to mix
and freeze until desired serving consistency
is reached. Begin checking consistency after
12 to 15 minutes of freezing. If sorbet is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups, adding mix-ins while
dispensing sorbet.
Nutritional information per serving:
Calories 151 (11% from fat) carb. 37g ® pro. 2g
¢ fat 2g © sat. fat 1g * chol. Omg ¢ sod. 89mg
¢ calc. 44mg « fiber 4g
12
Cherry Vanilla
Frozen Yogurt
Makes about ten ¥-cup servings
12 ounces pitted sweet cherries,
fresh, canned and drained
(measure after draining),
or frozen, thawed
1 cup whole milk
Ya cup granulated sugar
1 teaspoon pure vanilla extract
1% cups lowfat or fat free vanilla
yogurt
Place the cherries, whole milk, granulated
sugar, and vanilla in a blender jar and
blend on high speed for 40 to 50 seconds
until smooth, creamy and completely
homogenous. Transfer to a bowl and stir in
the yogurt. If not freezing immediately, cover
and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If frozen yogurt is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups or cones, adding mix-ins while
dispensing frozen yogurt.
Nutritional information per serving:
Calories 84 (10% from fat) © carb. 17g © pro. 3g
¢ fat 1g © sat. fat 1g * chol. 4mg ¢ sod. 34mg
¢ calc. 95mg « fiber 1g
Blueberry Sorbet
Makes about ten ¥-cup servings
1%% cups granulated sugar
*h cup water
2 pounds fresh or frozen blueberries
(wild if possible)
3 tablespoons fresh lime juice
2 tablespoons light corn syrup
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. Stir in blueberries and
cook until they pop open. Allow to cool for
10 to 15 minutes. When cool, transfer the
blueberry mixture to a blender and add the
lemon juice; blend on high speed until
smooth and homogenous; stir in corn syrup.
Pour mixture through a fine mesh strainer to
remove seeds. Cover and chill for at least 4
hours before freezing.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If sorbet is not thick
enough, pour back into the freezer bowl and
continue mixing/freezing until desired
consistency is reached, checking every few
minutes.
Serve in cups, adding mix-ins while
dispensing sorbet.
Nutritional information per serving:
Calories 139 (2% from fat) « carb. 35g © pro. 0g
¢ fat Og * sat. fat Og * chol. Omg ¢ sod. 4mg
¢ calc. 6mg ¢ fiber 1g
11
Red Raspberry
Frozen Yogurt
Makes about ten ¥-cup servings
12 ounces fresh red raspberries
(or frozen, thawed)
% cup granulated sugar
Ya cup fresh lime juice
Yo cup whole milk
11% cups fat free or lowfat vanilla
yogurt
Place the raspberries, sugar, and lime juice
in a blender jar (or food processor fitted with
the metal “s” blade) and blend on high until
smooth and homogenous. If desired pour
through a fine mesh sieve to strain out the
seeds (press with the back of a wooden
spoon or spatula). Transfer raspberry liquid
to a medium bowl. Stir in milk and yogurt
with a whisk. If not freezing immediately,
cover and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to15
minutes of freezing. If frozen yogurt is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups or cones, adding mix-ins while
dispensing frozen yogurt.
Nutritional information per serving:
Calories 113 (3% from fat) © carb. 26g ¢ pro. 2g
¢ fat Og sat. fat Og * chol. 2g * sod. 27mg
¢ calc. 75mg « fiber 1g
Strawberry Banana
Frozen Yogurt
Makes about ten ¥-cup servings
1 large (about 6 ounces) banana,
peeled and cut into 1-inch pieces
8 ounces fresh (hulled) or frozen,
thawed strawberries
Yo cup granulated sugar
Yo cup whole milk
Ya cup orange juice concentrate,
thawed
Yo teaspoon pure vanilla extract
1% cups fat free or lowfat vanilla
yogurt
Place the banana, strawberries, sugar, milk,
orange juice concentrate, and vanilla in a
blender jar (or food processor fitted with the
metal “s” blade) and blend on high until
smooth and homogenous. Transfer to a
medium bowl and stir in yogurt with a whisk.
If not freezing immediately, cover and
refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If frozen yogurt is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups or cones, adding mix-ins while
dispensing frozen yogurt.
Nutritional information per serving:
Calories 113 (7% from fat) © carb. 24g © pro. 4g
¢ fat 1g © sat. fat 1g * chol. 4mg ¢ sod. 33mg
¢ calc. 89mg « fiber 1g
10
Chocolate Frozen Yogurt
Makes about ten ¥-cup servings
1 cup whole milk, warmed to
a simmer
8 ounces semisweet chocolate,
chopped (may use semisweet
chocolate morsels)
Ya cup granulated sugar
2 cups fat free or lowfat yogurt
1 teaspoon pure vanilla extract
Stir the chocolate and sugar into the warmed
milk. Stir until chocolate is completely
melted and sugar is dissolved. Let come to
room temperature. Add the yogurt and
vanilla and stir with a whisk until completely
combined. If not freezing immediately, cover
and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If frozen yogurt is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups or cones, adding mix-ins while
dispensing frozen yogurt.
Nutritional information per serving:
Calories 179 (44% from fat) © carb. 23g © pro. 5g
¢ fat 10g © sat. fat 6g ¢ chol. 4mg © sod. 41mg
¢ calc. 121mg e fiber 1g
Mocha Latte
Frozen Yogurt
A frozen yogurt with coffeehouse flavors.
Makes about ten ¥-cup servings
% cup whole milk
% cup packed brown sugar
2 tablespoons granulated sugar
1%-2 tablespoons unsweetened cocoa
powder, to taste
1¥%-2 tablespoons instant espresso
powder, to taste
2 cups fat free or lowfat vanilla
yogurt
% cup half-and-half
1 teaspoon pure vanilla extract
Place milk, both sugars, cocoa powder, and
espresso powder in a medium bowl. Use a
hand mixer (about 1 to 2 minutes on low
speed) or a whisk to mix until the sugar is
dissolved. Stir in the yogurt, half-and-half,
and vanilla until well blended. If not freezing
immediately, cover and refrigerate until ready
to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If frozen yogurt is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups or cones, adding mix-ins while
dispensing frozen yogurt.
Nutritional information per serving:
Calories 99 (15% from fat) « carb. 18g © pro. 3g
¢ fat 2g © sat. fat 1g * chol. 6mg ¢ sod. 43mg
¢ calc. 118mg « fiber 0g
Pumpkin Sp’Ilce Cream
Makes about ten ¥-cup servings
1% cups whole milk
% cup packed light or
dark brown sugar
1% tablespoons molasses or
dark corn syrup
cups pumpkin purée
(solid pack pumpkin)
1 teaspoon cinnamon
% teaspoon ginger
Vg teaspoon freshly ground nutmeg
1% cups heavy cream
1 teaspoon pure vanilla extract
114
Place 1 cup of the milk in jar of a blender
with the brown sugar, molasses, pumpkin
purée, cinnamon, ginger, and nutmeg. Blend
on high speed until smooth and homogenous,
about 30 seconds. Transfer to a bowl and
stir in the remaining cold milk and cream. If
not making ice cream immediately, cover
and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl and
continue mixing/freezing until desired
consistency is reached, checking every few
minutes.
Serve in cups or cones, adding mix-ins while
dispensing.
Nutritional information per serving:
Calories 217 (58% from fat) © carb. 21g © pro. 2g ¢ fat 14g
¢ sat. fat 9g © chol. 53mg © sod. 35mg
¢ calc. 85mg « fiber 1g
Vanilla Frozen Yogurt
Makes about ten ¥-cup servings
1% cups whole milk
2 cup granulated sugar
2% cups fat free or lowfat vanilla
yogurt
1 teaspoon pure vanilla extract
Place whole milk and sugar in a medium
bowl. Use a hand mixer (about 1 to 2
minutes on low speed) or a whisk to mix
until sugar is dissolved. Stir in the yogurt
and vanilla. If not freezing immediately, cover
and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If frozen yogurt is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups or cones, adding mix-ins while
dispensing frozen yogurt.
Nutritional information per serving:
Calories 99 (10% from fat) ¢ carb. 19g © pro. 4g
¢ fat 1g © sat. fat 1g ¢ chol. 6mg © sod. 54mg
¢ calc. 126mg « fiber Og
Banana Ice Cream
Makes about ten ¥-cup servings
2 medium bananas, ripe but not
overripe, cut into 1-inch pieces
*h cup granulated sugar
1 tablespoon fresh lemon juice
% cup whole milk
Yo teaspoon pure vanilla extract
1% cups heavy cream
1 to 2 drops yellow food coloring to give
the yellow banana color, optional
Place the bananas, granulated sugar, lemon
juice, whole milk, and vanilla in a blender jar
and blend on high speed for 40 to 50
seconds until smooth, creamy and
completely homogenous. Transfer to a bowl
and stir in the heavy cream. Add yellow food
coloring if using. If not freezing immediately,
cover and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 193 (56% from fat) © carb. 20g © pro. 1g
¢ fat 12g © sat. fat 7g * chol. 46mg * sod. 21mg
¢ calc. 44mg « fiber Og
For Chocolate Banana Ice Cream: Add 4
cup unsweetened cocoa powder and % cup
chocolate syrup to the blender along with
the first 5 ingredients and blend as directed.
Coconut Ice Cream
Makes about ten ¥-cup servings
*h cup sweetened coconut flakes
*h cup granulated sugar
1 cup lite coconut milk
(do not use regular)
Yo teaspoon coconut extract
Yo teaspoon pure vanilla extract
1 cup whole milk
1% cups heavy cream
Place the coconut flakes, granulated sugar,
lite coconut milk, and both extracts in jar of
a blender in that order. Blend on high speed
until smooth and homogenous, about 40 to
50 seconds. Transfer to a bowl and stir in
the milk and cream. If not making ice cream
immediately, cover and refrigerate until ready
to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 206 (62% from fat) * carb. 18g © pro. 2g
¢ fat 15g © sat. fat 10g © chol. 44mg © sod. 37mg
¢ calc. 49mg « fiber Og
Peanut Butter Ice Cream
Creamy peanut butter ice cream is a favorite of
kids of all ages.
Makes about ten ¥-cup servings
1 cup creamy peanut butter
2/5 cup granulated sugar
1 cup whole milk
1% cups half-and-half
1 teaspoon pure vanilla extract
Place peanut butter and sugar in a medium
bowl. Stir with a whisk until smooth. Add
milk and stir until smooth and sugar is
dissolved. Stir in half-and-half and vanilla. If
not freezing immediately, cover and place in
refrigerator until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 265 (58% from fat) © carb. 21g © pro. 8g
¢ fat 18g © sat. fat 6g ¢ chol. 17mg * sod. 150mg
¢ calc. 76mg « fiber 2g
Tropical Fruit lce Cream
Citrus is blended with mango and papaya for
a tropical flavor that everyone will love.
Makes about ten ¥-cup servings
*h cup orange or tangerine juice
concentrate, thawed
2/5 cup (5 ounces) mango purée*
*h cup (6 ounces) papaya purée*
*h cup granulated sugar
Yo tablespoon fresh lemon juice
Yo teaspoon pure vanilla extract
2/5 cup whole milk
*h cup heavy cream
Place the orange juice concentrate, mango
purée, papaya purée, sugar, lemon juice,
vanilla, and milk in a blender jar. Blend on
high speed until smooth and homogenous,
about 1 minute. Transfer to a bowl and stir in
heavy cream. If not freezing immediately,
cover and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
*Available in the frozen food section of
well-stocked grocery stores. Fruit purées
can also be made by puréeing fresh or
frozen thawed fruit.
Nutritional information per serving:
Calories 159 (35% from fat) * carb. 25g © pro. 1g
¢ fat 6g © sat. fat 4g * chol. 24mg ¢ sod. 17mg
¢ calc. 39mg « fiber 1g
Coffee Ice Cream
Makes about ten ¥-cup servings
1 cup whole milk, well chilled
Yo cup granulated sugar
Ya cup packed brown sugar
1-1% tablespoons instant espresso
or coffee, to taste
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
Place milk, both sugars, and espresso
powder in a medium bowl. Use a hand mixer
{about 1 to 2 minutes on low speed) or a
whisk to mix until the sugar is dissolved,
about 1 to 2 minutes on low speed. Stir in
the heavy cream and vanilla to taste. If not
making ice cream immediately, cover and
refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 257 (67% from fat) * carb. 19g © pro. 3g
¢ fat 19g © sat. fat 12g © chol. 72mg © sod. 44mg
¢ calc. 95mg « fiber Og
Cheesecake Ice Cream
Makes about ten ¥-cup servings
16 ounces lowfat cream cheese,
cut into 1-inch pieces,
at room temperature
1 can (14 ounces) fat free sweetened
condensed milk
1 cup fat free half-and-half
1 teaspoon pure vanilla extract
Yo teaspoon pure lemon extract
Yo teaspoon pure almond extract
Place cream cheese and sweetened
condensed milk in a medium bowl. Use a
hand mixer (about 1 to 2 minutes on low
speed) or a whisk to mix until smooth. Stir in
the half-and-half and extracts. If not freezing
immediately, cover and refrigerate until ready
to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 228 (33% from fat) * carb. 29g © pro. 8g
¢ fat 8g © sat. fat 5g * chol. 19mg * sod. 317mg
¢ calc. 189mg « fiber Og
Strawberry Ice Cream
Makes about ten ¥%-cup servings
8 ounces very red, ripe strawberries —
fresh summer berries or frozen
berries, thawed
2/5 cup granulated sugar
Ya teaspoon pure vanilla extract
*h cup whole milk
11% cups heavy cream
Place strawberries, granulated sugar, vanilla,
and whole milk in a blender jar or food
processor fitted with the metal “s” blade,
and blend on high speed until completely
smooth and homogenous, about 40 to 50
seconds. Pour into a bowl and stir in heavy
cream. If not making ice cream immediately,
cover and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 178 (60% from fat) « carb. 17g © pro. 1g
¢ fat 12g © sat. fat 8g * chol. 46mg * sod. 20mg
¢ calc. 43mg « fiber 1g
Mint Ice Cream
Makes about ten ¥-cup servings
1 cup whole milk, well chilled
% cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon mint extract (may use
peppermint or spearmint)
4-5 drops green or pink food coloring
Place milk and sugar in a medium bowl. Use
a hand mixer (about 1 to 2 minutes on low
speed) or a whisk to mix until the sugar is
dissolved. Stir in the heavy cream and mint
extract. Add food coloring in drops to reach
desired color. If not freezing immediately,
cover and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
For mint chip ice cream: add mini
chocolate morsels.
Nutritional information per serving:
Calories 238 (68% from fat) * carb. 17g © pro. 2g
fat 19g © sat. fat 12g © chol. 69mg * sod. 30mg
¢ calc. 60mg « fiber Og
Simple Vanilla
Ice Cream
Makes about ten ¥-cup servings
1 cup whole milk, well chilled
% cup granulated sugar
2 cups heavy cream, well chilled
1 to 2 teaspoons pure vanilla extract,
to taste
Place milk and sugar in a medium bowl.
Use a hand mixer (about 1 to 2 minutes on
low speed) or a whisk to mix until the sugar
is dissolved. Stir in the heavy cream and
vanilla to taste. If not making ice cream
immediately, cover and refrigerate until ready
to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 238 (68% from fat) © carb. 17g © pro. 2g
¢ fat 19g © sat. fat 12g © chol. 69mg * sod. 30mg
¢ calc. 60mg ¢ fiber 0g
Lower Fat Variation:
1 cup reduced fat milk (2%)
% cup granulated sugar
2 cups half-and-half, well chilled
1 to 2 teaspoons pure vanilla extract,
to taste
Mix and freeze as above.
Nutritional information per serving:
Calories 132 (40% from fat) ¢ carb. 18g © pro. 2g
¢ fat 6g © sat. fat 4g * chol. 29mg ¢ sod. 32mg
¢ calc. 81mg e fiber 0g
Simple Chocolate
Ice Cream
Makes about ten ¥-cup servings
3 cup unsweetened cocoa powder
(Dutch process preferred)
cup granulated sugar
cup firmly packed brown sugar
cup whole milk
cups heavy cream
teaspoon pure vanilla extract
Place the cocoa and sugars in a medium
bowl; stir with a whisk to combine and
remove any lumps. Add the whole milk and
use a hand mixer (about 1 to 2 minutes on
low speed) or whisk to combine the milk
with the cocoa powder and sugars until they
are dissolved. Stir in the heavy cream and
vanilla. If not freezing immediately, cover
and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 255 (62% from fat) © carb. 23g © pro. 3g
¢ fat 18g © sat. fat 12g © chol. 69mg * sod. 33mg
¢ calc. 75mg e fiber 3g
RECIPES
Quick & Easy Ice Cream
Simple Vanilla… eee 3
Simple Chocolate… 0… eee 3
Strawberry 2.0. eee 4
Mint. 20 ete eee 4
Coffee. ee 5
Cheesecake 00… ee 5
Peanut Butter… eee 6
Tropical Fruit. 0… eee 6
Banana 2… ee eee 7
COCONUt 2. eee 7
Pumpkin Sp’lc@. 00. ee eee 8
Frozen Yogurt
Vanilla… eae 8
Chocolate… 0. eee 9
Mocha Latte… eee 9
Red Raspberry… 0… tee 10
Strawberry Banana… 0… eee 10
Cherry Vanilla… eee 11
Sorbet & Sherbet
Blueberry… 0. tees 11
Fresh LEMON. 2… tees 12
Dark Chocolate… 0… eee 12
Orange Creamsicle 0.0… 0 tees 13
Peaches & Cream… eee 13
Piha Colada 0… nee 14
Root Beer Float… 0.0.0.0… 000 eee 14
Dairy Free Frozen Dessert Treats
Banana Maple Tofu Frozen Dessert .. 0.0.0… 000s 15
Chocolate Velvet Tofu Frozen Dessert …. 00… eens 15
Cuisinart
Recipe Booklet
Instruction
Booklet
Reverse Side
in — ee
Mix It In™ Soft Serve Ice Cream Maker
Ne€
Version no: ICE45 IB-6405
SIZE: 203mm (W)x152mm(H)
Total Pages:
Material: COVER: 157GSM MATT ARTPAPER
INSIDE : 128GSM GLOSS ARTPAPER
Coating: varnishing in cover pages
Color: COVER: 4C+1C(BLACK)
INSIDE : 1C+1C
Date: 11/01/06 (02)
CHUNG TA PRINTING HOLDINGS LTD.
TAH MEM AR A A
Tel: 2689 6173 Fax: 2677 6556
Download Manual PDF
Cuisinart ICE-45P1 Mix-it-in 1.5-Quart Soft Serve
Ice Cream Maker User Manual PDF Download
