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INSTRUCTION AND
RECIPE BOOKLET
™
Flavor Duo Frozen Yogurt-Ice Cream & Sorbet Maker ICE-40BKC Series
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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IMPORTANT SAFEGUARDS SAVE THESE INSTRUCTIONS When using an electrical appliance, basic safety precautions should always FOR HOUSEHOLD USE ONLY be followed to reduce the risk of fire, electric shock, and/or injury, including the following: 1. READ ALL INSTRUCTIONS BEFORE USING. NOTICE 2. To protect against risk of electric shock, do not place cord, plug, or 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 polari
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INTRODUCTION FEATURES AND BENEFITS ® Congratulations on your purchase of the Cuisinart Flavor Duo™ Frozen 1. Ingredient Spouts Yogurt–Ice Cream & Sorbet Maker. Now you can delight big groups of family Pour recipe ingredients through the spout. Also use to add and friends with decadently rich homemade ice creams, light fruit sorbets, ingredients, like chips or nuts, without interrupting the freezing cycle. creamy sherbets and deliciously healthy frozen yogurt. The dual-bowl 2. Easy-lock Lids des
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Wrap it in a plastic bag to prevent freezer burn. We recommend that you desire a firmer consistency, transfer the dessert or drink to an airtight place the freezer bowls in the back of your freezer where it is coldest. container and store in the freezer for two or more hours. Reminder: Your freezer should be set to 0°F (-18°C) to ensure proper NOTE: Do not store frozen desserts or drinks in the freezer bowl. freezing of all foods. Desserts and drinks will stick to the side of the freezer bowl
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bowl. The ingredients will increase in volume during the freezing process. RECIPE TIPS • When making more than one recipe at a time, be sure the freezer bowl is The recipes that follow offer you a variety of options for delicious frozen completely frozen before each use. drinks and desserts. You may create or use recipes of your own, as long as • Make sure mixing arm and lid are in place and that you have chosen the they yield no more than 1 quart (1 L). one or two bowl button position before t
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Remove from the heat; strain (the butter will have a pecan flavour and may V A R I AT I O N S : be reserved for another use). Allow the pecans to cool completely. Add the Chocolate Almond: Add 1/3 teaspoon (1.4 ml) pure almond extract toasted buttered pecans during the last 5 minutes of mixing. along with the vanilla. Add 1/4 – 1/3 cup (50-75 ml) chopped toasted Cookies & Cream: Add 1/4 – 1/3 cup (50-75 ml) coarsely chopped cookies almonds or chopped chocolate-coated almonds during the last 5 to
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N o t e : This ice cream will have a “natural” appearance of very pale pink. PUMPKIN SPICE ICE CREAM If a deeper pink is desired, sparingly add red food colouring by dr o p s A delicious change from the traditional holiday pumpkin pie. Serve in until desired colour is achieved. goblets with a dash of cognac, some caramel sauce and toasted pine Nutritional information per serving: nuts for a special tr e a t . Calories 238 (64% from fat) • carb. 20 g • pro. 2g • fat 17g P reparation: 25 – 30 min
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Nutritional information per serving: Combine the sugar and water in a medium saucepan and bring to a boil Calories 207 (60% from fat) • carb. 18g • pro 4g • fat. 14g over medium-high heat. Reduce heat to low and simmer without stir r i n g sat. fat 8g • chol. 125mg • sod. 48mg • calc. 84mg • fiber 1g 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 PEPPERMINT STICK ICE CREAM have on hand for making
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Combine the mango cubes, sugar, corn syrup and lemon juice in a LIME SHERBET blender or food processor that has been fitted with the metal blade. Cool and re f reshing, sherbets have long been favourite dessert tr e a t s . Pulse to chop, then process until thick and smooth, scraping jar or work P reparation: 5 minutes, plus 20 – 25 minutes chilling time, optional 2 bowl as necessary with a spatula. The mango purée may be made up to hours to ripen. one day ahead; cover and refrigerate until read
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m i x t u re into the freezer bowl and let mix until thickened, about 25 to 30 FROZEN Y O G U R T S minutes. If desired, transfer the frozen yogurt to an airtight container and place in freezer until firm, about 2 hours to “ripen”. C H O C O L ATE FROZEN Y O G U R T Nutritional information per serving: Calories 102 (11% from fat) • carb. 20g • pro. 3g • fat 1g A lower fat treat with rich, satisfying chocolate flavour. sat. fat 1g • chol. 5mg • sod. 45mg • calc. 124mg • fiber 1g P reparation: abo
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1 - 1 / 4 cups (300 ml) whole milk Drain and stir the accumulated juices into the chilled cream base. Chill 1 - 1 / 4 cups (300 ml) heavy cr e a m the custard as directed, adding the r e s e rved sliced strawberries during the last 5 minutes of chilling. 1 vanilla bean (about 6 inches [15 cm] in length) 2 l a rge eggs 2 l a rge egg yolks DECADENT CHOCOLATE ICE CREAM 1 / 2 cup (125 ml) sugar 2 teaspoons (10 ml) vanilla extract A chocoholic’s delight, decadent chocolate ice cream is like eating
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Nutritional information per serving: Calories 359 (60% from fat) • carb. 33g • pro. 7g • fat 26g PEANUT BUTTER CUP ICE CREAM sat. fat 15g • chol. 136mg • sod. 51mg • calc. 99mg • fiber 3g ® C reamy peanut butter ice cream with chunks of Reese’s Peanut Butter Cups. WHITE CHOCOLATE ICE CREAM P reparation: about 5 – 10 minutes; 20 - 25 minutes chilling time. Optional Delicious with raspberry sauce. 2 hours to “ripen” in fr e e z e r. P reparation: about 5 – 10 minutes; 20 – 25 minutes chilling ti
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dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cr e a m and vanilla. T u rn the machine ON; pour mixture into freezer bowl, and let mix until thickened, about 25 to 30 minutes. The ice cream will have FROZEN DRINKS a soft, creamy texture. If desired, transfer the ice cream to an air t i g h t container and place in freezer until firm, about 2 hours to “ripen”. S L U S H I E S Nutritional information per serving: P re p a re slushies in just minutes with juices or your favourit
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a boil over medium heat. Cook without stirring until the sugar is completely serve. Garnish with a thin slice of lemon or lime and a fresh mint leaf. dissolved, about 2 to 3 minutes. Remove from heat and add cinnamon stick; allow cinnamon stick to remain in hot syrup for 5 minutes (longer if Nutritional information per serving: you prefer a more pronounced cinnamon flavour); remove cinnamon stick Calories 154 (0% from fat) • carb. 25g • pro. 0g • fat 0g and discard. Cool syrup completely. sat.
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BEFORE RETURNING YOUR ® CUISINART PRODUCT WARRANTY Important: If the nonconforming product is to be serviced by someone other LIMITED THREE-YEAR WARRANTY than Cuisinart’s Authorized Service Centre, please remind the servicer to call ® This warranty supersedes all previous warranties on the Cuisinart Flavor our Consumer Service Centre to ensure that the problem is properly diag- ™ Duo Automatic Frozen Yogurt–Ice Cream & Sorbet Maker. nosed, the product serviced with the correct parts, and to ens
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Ice Cream Coffeemakers Food Toaster Ovens Blenders Cookware Makers Processors Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier than ever. Try some of our other countertop appliances and TM cookware, and Savor the Good Life . w w w. c u i s i n a rt . c a ©2002 Cuisinart ® Cuisinart is a registered trademark of Cuisinart Cuisinart Canada 156 Parkshore Drive Brampton, Ont. L6T 5M1 Consumer Call Centre E-mail: Consumer_Canada@Conair.com Printed i
