Cuisinart Ice 30 b Manual

7/30/2019 Cuisinart Ice 30 b Manual

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ICE-30BC SeriesPure Indulgence Frozen Yogurt-Ice Cream & Sorbet Maker

INSTRUCTION ANDRECIPE BOOKLET

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

RecipeBooklet

Reverse Side

U IB-5611


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IMPORTANT SAFEGUARDSWhen using an electrical appliance, basic safety precautions should always befollowed 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 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 spatulasand other utensils away during operation to reduce the risk of injury and/ordamage to the appliance.

6. Do not operate any appliance with a damaged cord or plug, or after the appliancemalfunctions, or is dropped or damaged in any manner. Return the applianceto the nearest Cuisinart Repair Center for examination, repair, electrical or

mechanical adjustment.7. The use of attachments not recommended 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 ofinjury to persons or to the appliance itself. DO NOT USE SHARP OBJECTSOR UTENSILS INSIDE THE FREEZER BOWL! Sharp objects will scratch anddamage the inside of the freezer bowl. Arubber spatula or wooden spoon maybe used when the appliance is in the OFF position.

11. This appliance is for household use. Any servicing other than cleaning and usermaintenance 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 heatsource. Do not wash in dishwasher; doing so may cause risk of fire, electric shockor injury.

SAVE THESE INSTRUCTIONSFOR HOUSEHOLD USE ONLYNOTICEThis appliance has a polarized plug (one blade is wider than the other). To reduce therisk of electric shock, this plug will fit in a polarized outlet only one way. If the plug doesnot fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualifiedelectrician. Do not attempt to defeat this safety feature.

CAUTIONThis appliance is for household use. Any servicing other than cleaning and usermaintenance 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: thebase 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.

FEATURES AND BENEFITS

1. Ingredient SpoutPour recipe ingredients through the spout.Also use to add ingredients, like chips ornuts, without interrupting the freezing cycle.

2. Easy-lock LidTransparent to let you watch the freezingprocess as it progresses. Lid is designedto easily lock to the base.

3. Mixing ArmMixes and aerates ingredients in freezerbowl to create frozen dessert or drink.

4. Freezer BowlContains cooling liquid within a doubleinsulated wall to create fast and even

freezing. Double wall keeps the bowlcool and at an even temperature.

5. BaseContains heavy-duty motor strong enoughto handle ice cream, frozen yogurt,sherbet, sorbet, and frozen drinks.

6. On/Off Dial

7. Rubber Feet (not shown)Nonslip feet keep basestationary during use.

8. Cord Storage (not shown)Unused cord is easily pushed intothe base to keep counters neat and safe.


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BEFORE USING FOR THE FIRST TIMEDO NOT immerse the motor base in water. Wipe it with a moist cloth. Wash the lid,freezer bowl and mixing arm in warm soapy water to remove any dust or residuefrom the manufacturing and shipping process. DO NOT clean any of the parts withabrasive cleaners or hard implements.

FREEZING TIME AND BOWL PREPARATIONThe freezer bowl must be completely frozen before you begin your recipe.The length of time needed to reach the frozen state depends on how cold yourfreezer is. For the most convenient frozen desserts and drinks, leave your freezerbowl in the freezer at all times. You can take it out any time for immediate use.In general, freezing time is between 6 hours and 22 hours. To determine whetherthe bowl is completely frozen, shake it. If you do not hear liquid moving, the coolingliquid is frozen. Before freezing, wash and dry the bowl. Wrap it in a plastic bag toprevent freezer burn. We recommend that you place the freezer bowl in the back ofyour freezer where it is coldest.Reminder: Your freezer should be set to 0 F to ensure proper freezing of all foods.

MAKING FROZEN DESSERTS OR DRINKS1. Use Cuisinarts recipes from the pages that follow, or use your own recipe, making

sure it yields 2 quarts or less. Do not fill the freezer bowl higher than 1 2" from thetop. The ingredients will increase in volume during the freezing process. For bestresults, prepare ingredients in a container from which it is easy to pour.

2. Remove the freezer bowl from the freezer. (Remove plastic bag if you havewrapped freezer bowl.) Place freezer bowl on the center of the base.NOTE: Bowl will begin to defrost quickly once it has been removed from freezer.

Use it immediately after removing from freezer.3. Place mixing arm in freezer bowl. Arm does not fit tightly. It just rests in the center

of the bowl, with the circle side facing up.4. Place lid on base. Easy-lock lid mechanism allows lid to rest on base in multiple

positions (see diagram).

5.Turn the On/Off switch to ON position. Freezer bowl will begin to turn.6. Immediately pour ingredients through ingredient spout.7. Frozen desserts or drinks will be done in 25 35 minutes. The time will depend

on the recipe and volume of the dessert or drink you are making. When themixture has thickened to your liking, it is done. If you desire a firmer consistency,transfer the dessert or drink to an airtight container and store in the freezer fortwo or more hours.

NOTE: Do not store frozen desserts or drinks in the freezer bowl. Desserts anddrinks will stick to the side of the freezer bowl and may damage the bowl.Store only in a plastic airtight container.

ADDING INGREDIENTSIngredients such as chips and nuts should be added about 5 minutes before the recipeis complete. Once the dessert or drink has begun to thicken, add the ingredientsthrough the ingredient spout. Nuts and other ingredients should be no larger than achocolate chip.

SAFETY FEATUREThe Cuisinart Pure Indulgence Frozen Yogurt Ice Cream & Sorbet Maker is equipped witha safety feature that automatically stops the unit if the motor overheats. This may occur if thedessert or drink is extremely thick, if the unit has been running for an excessively long periodof time, or if added ingredients (nuts, etc.) are in extremely large pieces. To reset the unit,turn the ON/OFF switch to the OFF position. Let the unit cool off. After a few minutes, youmay turn the unit on again and continue making the dessert or drink.

CLEANING AND STORAGECleaning

Clean the freezer bowl, mixing arm and lid in warm soapy water. DO NOT PUT

FREEZER BOWL IN THE DISHWASHER. DO NOT CLEAN WITH ABRASIVECLEANSERS OR IMPLEMENTS. Wipe motor base clean with damp cloth. Dry allparts thoroughly.Storage

DO NOT put freezer bowl in freezer if bowl is wet. DO NOT store lid, mixing arm,or base in freezer. You may store the freezer bowl in the freezer for convenient,immediate use. Before freezing, wrap the bowl in a plastic bag to prevent freezerburn. Do not store frozen desserts or drinks in the freezer bowl in the freezer formore than 30 minutes at a time. Transfer frozen desserts or drinks to an airtightcontainer for longer storage in the freezer.


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WARRANTYLIMITED THREE-YEAR WARRANTY This warranty supersedes all previous warranties on the Cuisinart Pure Indulgence Frozen Yogurt Ice Cream & Sorbet Maker.This warranty is available to consumers only. You are a consumer if you own a Cuisinart

Pure Indulgence Frozen Yogurt Ice Cream & Sorbet Maker that was purchased at retailfor personal, family or household use. Except as otherwise required under applicable statelaw, this warranty is not available to retailers or other commercial purchasers or owners.We warrant that your Cuisinart Pure Indulgence Frozen Yogurt Ice Cream & SorbetMaker will be free of defects in material or workmanship under normal home use forthree years from the date of original purchase.We suggest that you complete and return the enclosed product registration cardpromptly to facilitate verification of the date of original purchase. However, return of theproduct registration is not a condition of these warranties.If your Cuisinart Pure Indulgence Frozen Yogurt Ice Cream & Sorbet Maker should

prove to be defective within the warranty period, we will repair it, or if we thinknecessary, replace it. To obtain warranty service, please call our Consumer ServiceCenter toll-free at 1-800-726-0190 or write to:

Cuisinart, 150 Milford Road, East Windsor, NJ 08520To facilitate the speed and accuracy of your return, please also enclose $10.00 forshipping and handling of the product (California residents need only supply proof ofpurchase and should call 1-800-726-0190 for shipping instructions). Please also besure to include a return address, description of the product defect, product serialnumber, and any other information pertinent to the product s return. Please pay bycheck 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. Cuisinartcannot be held responsible for in-transit damage or for packages that are not deliveredto us. Lost and/or damaged products are not covered under warranty.Your Cuisinart Pure Indulgence Frozen Yogurt Ice Cream & Sorbet Maker has beenmanufactured to strict specifications and has been designed for use with the Cuisinart Pure Indulgence Frozen Yogurt Ice Cream & Sorbet Maker accessories andreplacement parts. These warranties expressly exclude any defects or damagescaused by accessories, replacement parts or repair service other than those that havebeen authorized by Cuisinart.These warranties do not cover any damage caused by accident, misuse, shipment orother than ordinary household use.

These warranties exclude all incidental or consequential damages. Some states do notallow the exclusion of or limitation of incidental or consequential damages, so theforegoing limitation may not apply to you.

CALIFORNIA RESIDENTS ONLYCalifornia law provides that for In-Warranty Service, California residents have the option ofreturning a nonconforming product (A) to the store where it was purchased or (B) to anoth-er 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 independ-ent repair facility, replace the product, or refund the purchase price less the amount direct-ly attributable to the consumers prior usage of the product. If either of the above twooptions does not result in the appropriate relief to the consumer, the consumer may thentake the product to an independent repair facility if service or repair can be economicallyaccomplished. Cuisinart and not the consumer will be responsible for the reasonable costof such service, repair, replacement, or refund for nonconforming products under warranty.

California residents may also, according to their preference, return nonconforming productsdirectly to Cuisinart for repair or, if necessary, replacement by calling our Consumer ServiceCenter 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 PRODUCTImportant: If the nonconforming product is to be serviced by someone other thanCuisinarts Authorized Service Center, please remind the servicer to call our ConsumerService Center to ensure that the problem is properly diagnosed, the product servicedwith the correct parts, and to ensure that the product is still under warranty.

2004 CuisinartCuisinart is a registered trademark of Cuisinart, 150 Milford Road,East Windsor, NJ 08520Printed in China www.cuisinart.com 04CU13397


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InstructionBooklet

Reverse Side

Frozen Yogurt-Ice Cream& Sorbet Maker

Recipe Booklet


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RECIPE TIPSThe recipes that follow offer you a variety of options for delicious frozendrinks and desserts. You may create or use recipes of your own, as longas they yield no more than quarts.

Recipe Tips

Some recipes use precooked ingredients. For best results, the mixtureshould be chilled overnight before using. Or, chill the recipe over an icebath, until it is completely cooled, before using.

To make an ice bath, fill a large container with ice and water. Placesaucepan or other container into the ice bath. Cool precookedingredients completely.

Prior to freezing, most recipes may be stored in the refrigerator for upto three days.

You may substitute lower-fat creams (e.g., half-and-half) and milk(reduced fat or low-fat) for heavy cream and whole milk used in manyrecipes. However, keep in mind that the higher the fat content, thericher and creamier the result. Using lower-fat substitutes may change

the taste, consistency and texture of the dessert. When substituting, besure to use the same volume of the substitute as you would have usedof the original item. For example, if the recipe calls for cups of cream,use a total of cups of the substitute (such as 1 cup cream,1 cup whole milk).

In recipes that use alcohol, add the alcohol during the last two minutesof the freezing process. Otherwise, the alcohol may impede the freezingprocess.

When making sorbet, be sure to test the ripeness and sweetness of thefruit before you use it. The freezing process reduces the sweetness ofthe fruit so that it will taste less sweet than the recipe mixture. If the fruit

tastes tart, add sugar to the recipe. If the fruit is very ripe or sweet,reduce the amount of sugar in the recipe.

When making more than one recipe at a time, be sure the freezer bowlis completely frozen before each use.

Make sure mixing arm and lid are in place before turning on machine.

Mix-I s f r Ice Cre m

Turn any of the plain flavors of ice cream into something fun by addingup to 1 cup of any of the following (or a mixture of or more totaling 1cup): chopped cookies, favorite candy bars, brownies, leftover cake,marshmallows, chocolate morsels, peanut butter morsels, butterscotchmorsels, toasted nuts, etc. Ingredients should be added about 5 minutesbefore the recipe is complete. Once the dessert has begun to thicken,add the ingredients through the ingredient spout. Nuts and otheringredients should be no larger than a chocolate chip.

ICE CREaM SERvIng SuggESTIonSIce Cre m Terri e

You can make an ice cream terrine or loaf as a special way to serve yourhomemade ice cream, gelato, frozen yogurt, or sorbet. Simply line an8-cup (9 x 5 x 3-inch) loaf pan with a large sheet of plastic wrap. Spoonfrozen mixture into prepared pan, cover completely and freeze for at least

hours. If desired, frozen mixture can be layered with thin cookies orlayers of cake, about - to -inch thick. Remove from freezer and placein refrigerator for 0 to 30 minutes before serving to facilitate slicing. Slicewith a sharp knife that has been dipped in hot water, then dried.

Ice Cre m Pies

You can easily make an ice cream pie using any flavor of ice cream,frozen yogurt, or even sorbet. Begin with a cooled crust traditionalpastry or crumb (it can be placed in the freezer while you are mixing yourfilling). You can fill the crust directly or add a layer of syrup, chocolate(you can sprinkle the hot crust with chopped chocolate or chocolatechips they will then melt and form a layer of chocolate candy) or nuts.Spoon your frozen mixture directly from the ice cream maker into the

chilled crust. Freeze for 1 hour until the top is firm, then cover and freezeuntil needed. Remove from the freezer and place in the refrigerator30 minutes before serving so that it will become soft enough to slicebut will still hold its shape. Serve plain, or with additional toppingssuch as fresh fruit, fruit syrup, chocolate or caramel sauce, nuts, cherries,etc. Top with freshly whipped cream.

Ice Cre m S d s

Ice cream sodas are made with a flavoring syrup, soda, and a scoop ofyour favorite ice cream, frozen yogurt or sorbet. Place tablespoonssyrup in the bottom of a large glass. Add chilled soda or seltzer to within

inches of the rim of the glass.

Top with 1 large scoop of very firm ice cream, frozen yogurt or sorbet trying to get the scoop to straddle the rim of the glass but also be par tlysubmerged in the soda. If the ice cream is too deep into the soda it willcause it to overflow, and if it doesnt touch, it is not an ice cream soda.The ice cream soda can be topped off with a squirt of whipped cream.The possibilities are endless. You can do a traditional soda such as aBlack-and-White (chocolate syrup, seltzer, vanilla ice cream) or use gingerale with a scoop of fruit-flavored sorbet or a more exotic combination.

Medleys r P rf its

Choose flavors and colors that complement each other, and layer inparfaits or arrange on plates using small scoops. For instance, a bowl of

small scoops of Low-Fat Strawberry Frozen Yogurt, Mango Frozen Yogurtand Blueberry Gelato will make a dramatic presentation. Or try a medleyof jewel-toned sorbets, such as Raspberry Mint, Lemon Basil andCoconut Cardamom.


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SIMPLE ICE CREAMS

Simple Vanilla Ice Cream This ice cream can easily be dressed up by adding your avorite

chopped candies or sprinkles at the end o churning.Makes about 7 cups

1 cups whole milk1 cup plus 2 tablespoons granulated sugar

pinch table salt3 cups heavy cream1 tablespoons pure vanilla extract

In a medium bowl, use a hand mixer on low speed or whisk tocombine the milk, sugar and salt until the sugar is dissolved. Stirin the heavy cream and vanilla. Cover and re rigerate 1 to 2hours, or overnight.

Turn the Cuisinart Ice Cream Maker on; pour the mixture intothe rozen reezer bowl and let mix until thickened, about 30 to35 minutes. The ice cream will have a so t, creamy texture. I

a rmer consistency is desired, trans er the ice cream to an air-tight container and place in reezer or about 2 hours. Removerom reezer about 15 minutes be ore serving.

Nutritional in ormation per serving (based on cup):Calories 260 (67% rom at) carb. 19g pro. 2g at 20g sat. at 12g

chol. 75mg sod. 45mg calc. 66mg ber 0g

Simple Chocolate Ice CreFor a real treat, serve this with our Chocolate Sauce on page 22.

Makes about 8 cups

1 cup cocoa powder cup granulated sugar cup packed dark brown sugar

pinch table salt1 cups whole milk3 cups heavy cream1 tablespoon pure vanilla extract

Place the cocoa, sugars and salt in a medium bowl; whisk tocombine. Add the milk and, using a hand mixer on low speedor a whisk, beat to combine until the cocoa, sugars and saltare dissolved. Stir in the heavy cream and vanilla. Cover andre rigerate 1 to 2 hours, or overnight.

Turn the Cuisinart Ice Cream Maker on; pour the mixture into

the rozen reezer bowl and let mix until thickened, about 30 to35 minutes. The ice cream will have a so t, creamy texture. Ia rmer consistency is desired, trans er the ice cream to an air-tight container and place in reezer or about 2 hours. Remove

rom reezer about 15 minutes be ore serving.




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Peanut Butter Cup Ice Cream One o the easiest ice creams to make, the rich peanut butter favors in

this ice cream will have your riends and amily in awe.

Makes about 8 cups

1 cups good quality peanut butter (not natural) cup granulated sugar1 cups whole milk2 cups heavy cream1 teaspoons pure vanilla extract1 cups chopped chocolate peanut butter cup candies

(about 22 miniature peanut butter cups)

In a medium mixing bowl, use a hand mixer on low speed tocombine the peanut butter and sugar until smooth. Add themilk and mix on low speed until the sugar is dissolved, about1 to 2 minutes. Stir in the heavy cream and vanilla. Cover andre rigerate 1 to 2 hours, or overnight.

Turn the Cuisinart Ice Cream Maker on; pour the mixture intothe rozen reezer bowl and let mix until thickened, about 30 to35 minutes. Five minutes be ore mixing is completed, add thechopped candy through the top and let mix in completely.

The ice cream will have a so t, creamy texture. I a rmerconsistency is desired, trans er the ice cream to an airtightcontainer and place in reezer or about 2 hours. Remove rom

reezer about 15 minutes be ore serving.



Peppermint Patty Ice CreaNot your ordinary mint ice cream, our Peppermint Patty calls or a lot

o bright green resh mint or a real natural favor.

Makes about 7 cups

1 cups whole milk3 cups packed resh mint leaves1 cup plus 2 tablespoons granulated sugar

pinch table salt3 cups heavy cream1 tablespoons pure vanilla extract1 cup chopped peppermint patties

In a medium saucepan set over medium-low heat, bring the milk just to a boil. Remove rom heat and add the mint leaves; letsteep or 20 to 30 minutes. I you desire a milder mint favor, re-move and discard the mint leaves a ter steeping, but or a moreintense ice cream blend the milk/mint mixture using a Cuisinart Immersion Blender.

Add the sugar and salt to the steeped milk/mint mixture. Use ahand mixer on low speed or whisk to combine, until the sugaris dissolved. Stir in the heavy cream and vanilla. Cover andre rigerate 1 to 2 hours, or overnight.

Turn the Cuisinart Ice Cream Maker on; pour the mixture intothe rozen reezer bowl and let mix until thickened, about 30 to35 minutes. Five minutes be ore mixing is completed, add thechopped candy through the top and let mix in completely. Theice cream will have a so t, creamy texture. I a rmerconsistency is desired, trans er the ice cream to an airtight


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container and place in reezer or about 2 hours. Remove romreezer about 15 minutes be ore serving.



Cheesecake Ice Cream This ice cream is excellent all alone in a cup, or go to page 21 and

make our Frozen Raspberry Swirl Cheesecake or a real showstopper.

Makes about 7 cups

16 ounces cream cheese, room temperature,cut into 2-inch pieces

1 cups granulated sugar teaspoon table salt cup mascarpone, room temperature1 cups whole milk, room temperature1 cups heavy cream2 teaspoons pure vanilla extract cup sour cream, room temperature

Put the cream cheese in the bowl o a Cuisinart Stand Mixer.Fitted with the mixing paddle, mix the cream cheese, onmedium speed (about 4 or 5) until very smooth. With the mixerrunning, gradually add the sugar and salt; mix until homog-enous. Add the mascarpone and mix until well combined.Slowly add the milk, cream and vanilla; mix until smooth. Usethe old unction to mix in the sour cream. Cover and re rigerate1 to 2 hours, or overnight.

Turn the Cuisinart Ice Cream Maker on; pour the mixture intothe rozen reezer bowl and let mix until thickened, about 30 to35 minutes. The ice cream will have a so t, creamy texture. I

a rmer consistency is desired, trans er the ice cream to an air-tight container and place in reezer or about 2 hours. Remove




Banana Walnut Chip Ice CrDo not be intimidated by the multiple steps in this ice cream. The end

result o rozen banana, toasted walnuts and fecks o chocolate makesit worth every minute.

Makes about 7 cups

cup whole milk2 cups heavy cream1 whole vanilla bean, halved and seeds scraped teaspoon pure vanilla extract teaspoon table salt cup packed dark brown sugar1 tablespoon water3 tablespoons unsalted butter3 large bananas, cut into 1-inch pieces2 tablespoons rum teaspoon resh lemon juice cup toasted walnuts, roughly chopped6 ounces bittersweet chocolate, roughly chopped

In a medium saucepan set over medium-low heat, bring themilk, cream, vanilla bean (including the pod), vanilla extractand the saltjust to a boil. Remove rom heat; let mixture steep

or 30 minutes.While the milk/cream mixture is steeping, heat the sugar withwater in a large skillet until it begins to sizzle. Stir in the butter


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and heat until melted. Add the bananas; cook or about2 minutes, or until ragrant and so tened. Care ully stir in therum and cook or an additional 2 minutes, or until slightly thick-ened. Remove rom heat. Strain the banana/sugar mixture, re-serving the sugar syrup and bananas in separate bowls. Cover

and re rigerate the sugar syrup 1 to 2 hours, or overnight.Remove the vanilla pod rom the steeped milk/cream mixture;discard pod. Stir the lemon juice into the bananas and then mixinto the steeped milk/cream. Cover and re rigerate mixture1 to 2 hours, or overnight.

Turn the Cuisinart Ice Cream Maker on; pour the bananamixture into the rozen reezer bowl and let mix until thickened,about 30 to 35 minutes.While ice cream is churning, melt the bittersweet chocolate in abowl set over a pot o simmering water; reserve.

When the ice cream is almost ully churned, gradually addthe sugar syrup; let mix until ully combined. Once the sugarsyrup has been mixed, add the walnuts through the top o theice cream maker; let mix until combined. Right be ore the icecream is done, drizzle the melted chocolate into the churningice cream. The ice cream will have a so t, creamy texture. I a

rmer consistency is desired, trans er the ice cream to an air-tight container and place in reezer or about 2 hours. Remove


Nutritional analysis per serving (based on cup):Calories 260 (62% rom at) carb. 22g pro. 3g at 19g sat. at 9g


Rich Vanilla Bean Ice CreFor the true vanilla lover; be sure to use a resh vanilla bean

to capture the intense favor.

Makes about 7 cups

2 cups whole milk2 cups heavy cream1 cups granulated sugar

pinch table salt1 whole vanilla bean, halved and seeds scraped7 large egg yolks

In a medium saucepan set over medium-low heat, add the milk,

cream, hal o the sugar, salt and the scraped vanilla bean(including the pod). Whisk to combine and bring the mixturejust to a boil.

While the milk/cream mixture is heating, combine the yolksand remaining sugar in a medium bowl. Using a hand mixeron low speed or whisk, beat until mixture is pale and thick.

Once the milk/cream mixture has come to a slight boil, whisk

about o the hot mixture into the yolk/sugar mixture. Addanother o the mixture, then return the combined mixture tothe saucepan. Using a wooden spoon, stir the mixture constant-ly over low heat until it thickens slightly and coats the back othe spoon. This mixture must NOT boil or the yolks will over-cook the process should only take a ew minutes.

Pour the mixture through a ne mesh strainer (discard the vanilla

pod) and bring to room temperature. Cover and re rigerate1 to 2 hours, or overnight.


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Turn the Cuisinart Ice Cream Maker on; pour the mixture intothe rozen reezer bowl and let mix until thickened, about30 to 35 minutes. The ice cream will have a so t, creamytexture. I a rmer consistency is desired, trans er the ice creamto an airtight container and place in reezer or about 2 hours.

Remove rom reezer about 15 minutes be ore serving.Nutritional analysis per serving (based on cup):

Calories 260 (62% rom at) carb. 21g pro. 3g at 18g sat. at 11g chol. 165mg sod. 50mg calc. 87mg ber 0g

Fresh Mint Ice Cream with Chocolate Cookies

Always a winning combination, resh mint and chocolate take theore ront in this rich and creamy ice cream.

Makes about 7 cups

2 cups whole milk2 cups heavy cream1 cups granulated sugar teaspoon table salt2 teaspoons pure vanilla extract3 cups packed resh mint leaves7 large egg yolks2 cups crushed chocolate sandwich cookies

(about 15 cookies)

In a medium saucepan set over medium-low heat, add the milk,cream, hal o the granulated sugar, salt, and vanilla. Whisk tocombine and bring the mixturejust to a boil. Remove rom heatand add the mint leaves; let steep or 20 to 30 minutes. I youdesire a milder mint favor, remove and discard the mint leaves

a ter steeping, but or a more intense ice cream blend the milk/mint mixture using a Cuisinart Immersion Blender.

While the milk/cream mixture is heating, combine the yolksand remaining sugar in a medium bowl. Using a hand mixeron low speed or a whisk, beat until mixture is pale and thick.

Once the milk/cream mixture has come to a slight boil, whisk about o the hot mixture into the yolk/sugar mixture. Addanother o the mixture, then return the combined mixture tothe saucepan. Using a wooden spoon, stir the mixture con-stantly over the low heat until it thickens slightly and coats theback o the spoon. This mixture must NOT boil or the yolks willovercook the process should only take a ew minutes.

Pour the mixture through a ne mesh strainer. Bring the icecream base to room temperature. Cover and re rigerate1 to 2 hours, or overnight.

Turn the Cuisinart Ice Cream Maker on; pour the mixture intothe rozen reezer bowl and let mix until thickened, about30 to 35 minutes. When the ice cream is almost ully churned,gradually add the crushed cookies through the top o theice cream maker; let mix until ully combined.






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Mexican Style Chocolate Ice Cream This ice cream can be spicy or some, so adjust the cayenne to your

personal taste.

Makes about 8 cups

2 cups whole milk2 cups heavy cream2 teaspoons pure vanilla extract1 teaspoons ground cinnamon teaspoon cayenne teaspoon table salt1 cup granulated sugar8 large egg yolks

8 ounces bittersweet chocolate, roughly choppedIn a medium saucepan set over medium-low heat, add the milk,cream, vanilla, spices, salt and hal o the sugar. Whisk tocombine and bring the mixturejust to a boil.

While the milk/cream mixture is heating, combine the yolksand remaining sugar in a medium bowl. Using a hand mixeron low speed or a whisk, beat until mixture is pale and thick.

Place the chopped chocolate in a separate mixing bowl;reserve.

Once the milk/cream mixture has come to a slight boil, whisk about o the hot mixture into the yolk/sugar mixture. Addanother o the mixture, then return the combined mixture tothe saucepan. Using a wooden spoon, stir the mixture con-stantly over the low heat until it thickens slightly and coats theback o the spoon. This mixture must NOT boil or the yolks willovercook the process should only take a ew minutes.

Pour the mixture through a ne mesh strainer into the bowl othe reserved chocolate; bring to room temperature. Cover andre rigerate 1 to 2 hours, or overnight.

Turn the Cuisinart Ice Cream Maker on; pour the mixture intothe rozen reezer bowl and let mix until thickened, about 30 to35 minutes. The ice cream will have a so t, creamy texture. I a

rmer consistency is desired, trans er the ice cream to anairtight container and place in reezer or about 2 hours.Remove rom reezer about 15 minutes be ore serving.



Pistachio Ice Cream An old standby takes center stage in the Cuisinart Ice Cream Maker.We love this favor in our Ice Cream Birthday Cake on page 21, or

just scoop into your avorite cone.

Makes about 7 cups

3 cups whole milk

2 whole vanilla beans, halved and seeds scraped cup granulated sugar2 cups raw pistachios, shelled3 cups heavy cream teaspoon table salt8 large egg yolks teaspoon pure almond extract cup roasted, chopped pistachios

In a medium saucepan set over medium-low heat, add the milk,vanilla beans (including the pods), hal o the sugar and thewhole pistachios. Stir to combine and bring the mixturejust to a


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boil. Remove rom heat; let mixture steep or 1 to 2 hours.A ter steeping, add the cream and salt and gradually returnthe mixturejust to a boil over medium-low heat.

While the milk/pistachio/cream mixture is heating, combinethe yolks and remaining sugar in a medium bowl. Using ahand mixer on low speed or a whisk, beat until mixture ispale and thick.

Once the milk/pistachio/cream mixture has come to a slightboil, whisk about o the hot mixture into the yolk/sugarmixture. Add another o the mixture, then return the combinedmixture to the saucepan. Using a wooden spoon, stir the mixtureconstantly over the low heat until it thickens slightly and coats the

back o the spoon. This mixture must NOT boil or the yolks willovercook the process should only take a ew minutes.

Stir in the almond extract and pour the mixture through a nemesh strainer (discard the vanilla pods); bring to room tempera-ture. Cover and re rigerate 1 to 2 hours, or overnight.

Turn the Cuisinart Ice Cream Maker on; pour the mixture intothe rozen reezer bowl and let mix until thickened, about30 to 35 minutes. When the ice cream is almost done churn-ing, add the chopped pistachios through the opening at the topo the ice cream maker. The ice cream will have a so t, creamytexture. I a rmer consistency is desired, trans er the ice creamto an airtight container and place in reezer or about 2 hours.Remove rom reezer about 15 minutes be ore serving.

Nutritional analysis per serving (based on cup):


Summer Peach CrumbleYour avorite summer dessert, rozen. Youll be amazed how much this

ice cream tastes like it was resh out o the oven.

Makes about 7 cups

1 pound ripe peaches1 teaspoon resh lemon juice2 tablespoons unsalted butter cup packed dark brown sugar cup whole milk2 cups heavy cream cup granulated sugar teaspoon table salt

teaspoon ground cinnamon2 teaspoons pure vanilla extract4 large egg yolksCrumble Mixture

cup rolled oats, not quick cooking2 tablespoons packed dark brown sugar3 tablespoons unsalted butter3 tablespoons unbleached, all-purpose our teaspoon table salt

Blanch the peaches: Bring a large pot o water to a boil. Whilewater is heating, use a paring kni e and score an X into thebottom o each peach. Prepare an ice bath by lling a largebowl with cold water and some ice. Once the pot o water hascome to a boil, care ully dip the scored peaches in by using amesh strainer or colander. Only keep the peaches in the water

or about 5 seconds and then immediately trans er to the ice

bath to keep the peaches rom cooking. Once the peaches arecool enough to handle, peel, halve and pit the peaches.


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Cut the peaches into -inch pieces and place in a small sauce-pan. Add the lemon juice, butter and dark brown sugar. Setover medium-low heat and cook until peaches arejust so tened;reserve.

In a medium saucepan set over medium-low heat, add the milk,cream, hal o the granulated sugar, salt, cinnamon and vanilla.Whisk to combine and bring the mixturejust to a boil.

While the milk/cream mixture is heating, combine the yolksand remaining sugar in a medium bowl. Use a hand mixer orwhisk until mixture is pale and thick.

Once the milk/cream mixture has come to a slight boil, whisk about

o the hot mixture into the yolk/sugar mixture. Add

another o the mixture, then return the combined mixture tothe saucepan. Using a wooden spoon, stir the mixture con-stantly over the low heat until it thickens slightly and coats theback o the spoon. This mixture must NOT boil or the yolks willovercook the process should only take a ew minutes.

Pour the mixture through a ne mesh strainer. Mix with thereserved peaches and, using a Cuisinart Immersion Blender,pulse 2 to 3 times until the peaches are slightly blended butlarge pieces still remain. Bring the ice cream base to roomtemperature. Cover and re rigerate 1 to 2 hours, or overnight.

Turn the Cuisinart Ice Cream Maker on; pour the mixture intothe rozen reezer bowl and let mix until thickened, about30 to 35 minutes.

While ice cream is churning, prepare the crumble mixture. Ina medium skillet, add the oats, sugar and butter. Heat over me-dium-low heat until the butter is melted and the oats are coated.

Add the four and salt; continue to cook an additional 4 to 5minutes. Remove, cool and reserve.

When the ice cream is almost ully churned, gradually add thecooled crumble mixture through the top o the ice cream maker;let mix until ully combined.





Blueberry Gelato While summer- resh blueberries are best in this Italian-style gelato,

rozen ruit (thawed) will do o -season.

Makes 8 cups

2 cups whole milk

6 whole cinnamon sticks2 whole vanilla beans, halved and seeds scraped cup packed dark brown sugar teaspoon table salt6 large eggs1 cups granulated sugar3 cups resh blueberries

Pour milk into a medium saucepan. Over medium-low heat, gradu-

ally bring the milk to a boil. Turn the burner o and stir in the cin-namon sticks and the vanilla beans (including the pods). Let steepor 20 to 30 minutes. Strain; discard cinnamon sticks and pods.


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Add the brown sugar and salt to the steeped milk mixture. Setover medium-low heat and bringjust to a boil. While that isheating, combine the eggs and granulated sugar in a mediumbowl. Using a hand mixer on low speed or a whisk, beat untilmixture is pale and thick.

Once the steeped milk mixture has reached a boil, slowly whisk o it into the egg/sugar mixture. Add another o the mix-ture, then return the combined mixture to the remaining steepedmilk mixture in the saucepan. Over medium-low heat, stirringconstantly in a gure-eight rotation with a wooden spoon, heatthe mixture until it coats the back o a spoon. This mixture mustNOT boil or the eggs will overcook the process should onlytake a ew minutes. Strain and bring to room temperature.Cover and re rigerate 2 to 3 hours, or overnight.

While the ice cream base is chilling, pure the blueberries ina Cuisinart Blender. Strain pured blueberries i a smoothergelato is desired. Reserve.

Turn the Cuisinart Ice Cream Maker on; pour both the ge-lato base and the pured blueberries into the rozen reezer

bowl and let mix until thickened, about 30 to 35 minutes. Thegelato will have a so t, creamy texture. I a rmer consistency isdesired, trans er the gelato to an airtight container and place in

reezer or about 2 hours. Remove rom reezer about15 minutes be ore serving.



Espresso Gelato For an extra boost or the adult crowd, serve a scoop o our Espresso

Gelato in a glass ice cream dish, and then top with co ee liqueur.

Makes about 7 cups

4 cups whole milk3 cups espresso beans1 cups brewed espresso1 cups granulated sugar15 large egg yolks teaspoon table salt

Add milk to a medium saucepan set over medium-low heat.

Gradually bring the milk to a boil. Remove rom heat and stirin the espresso beans. Let steep or 15 to 20 minutes. Strain;discard beans.

Add the espresso and hal o the sugar to the steeped milk.Over a medium-low heat, gradually bringjust to a boil.

While the milk/espresso mixture is heating, combine the yolksand remaining sugar in a medium bowl. Using a hand mixer

on low speed or a whisk, beat until mixture is pale and thick.Once the milk/espresso mixture has reached a boil, slowlywhisk o it into the yolk/sugar mixture. Add another o themixture and then return the combined mixture to the remainingmilk/espresso in the saucepan. Over medium-low heat, stirringconstantly in a gure-eight rotation with a wooden spoon, heatthe mixture until it coats the back o the spoon. This mixture must

NOT boil or the yolks will overcook the process should onlytake a ew minutes.


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Tiramisu Gelato A true Italian treat, our Tiramisu Gelato pulls the favors rom the

traditional dish and adds a rozen twist to serve on a hot summer day.

Makes about 7 cups

2 cups whole milk1 cup heavy cream1 vanilla bean, halved and seeds scraped cup granulated sugar teaspoon table salt2 tablespoons Kahlu1 tablespoon rum2 tablespoons brewed espresso

5 large eggs2 cups mascarpone, room temperature2 cups amaretti cookies, fnely grated

Add milk, cream, vanilla bean (including the pod), hal o thesugar, salt, liquor and espresso to a medium saucepan. Overmedium-low heat, gradually bring the mixturejust to a boil.

While the milk/cream mixture is heating, prepare an ice bath

in a large mixing bowl or the custard.Combine the eggs and remaining sugar in a medium bowl.Using a hand mixer on low speed or a whisk, beat until mixtureis pale and thick.

Once the milk/cream mixture has reached a boil, slowly whisk o it into the egg/sugar mixture. Add another and thenreturn the combined mixture to the remaining milk/cream in

the saucepan. Over medium-low heat, stirring constantly in agure-eight rotation with a wooden spoon, heat the mixture until

it coats the back o the spoon. This mixture must NOT boil or

the eggs will overcook the process should only take a ewminutes. Strain (discarding vanilla pod) directly into a bowl setin the prepared ice bath and cool to room temperature.

Add the mascarpone to the bowl o a Cuisinart Stand Mixertted with the paddle attachment. Mix on medium-low (speeds

3 to 4) until creamy. Slowly add the prepared gelato custardinto the mascarpone with the mixer running. Beat untilcompletely homogenous with no lumps. Cover and re rigerate2 to 3 hours, or overnight.

Turn the Cuisinart Ice Cream Maker on; pour the mixture intothe rozen reezer bowl and let mix until thickened, about30 to 35 minutes. The gelato will have a so t, creamy texture.

I a rmer consistency is desired, trans er the gelato to anairtight container and place in reezer or about 2 hours.Remove rom reezer about 15 minutes be ore serving.



Rich Vanilla Frozen YoguWhile part-skim or at- ree yogurt can be substituted, to get thereal favor and richness o this rozen yogurt it is best to use the

whole milk variety.

Makes about 8 cups

2 tablespoons light corn syrup2 tablespoons honey cup water3 vanilla beans, split and seeds scraped


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8 cups whole milk plain yogurt, strained througha cheesecloth or 2 to 4 hours

1 teaspoon pure vanilla extract1 cups granulated sugar

pinch table salt

Add the corn syrup, honey, water and vanilla beans to amedium saucepan. Bring mixture to a boil and then simmer untilreduced by hal ; cool and reserve.

In a large mixing bowl, whisk the yogurt, reserved honey/water/vanilla reduction, vanilla extract, sugar and salt together.Whisk until the sugar has dissolved. Cover and re rigerate2 to 3 hours, or overnight.

Turn the Cuisinart

Ice Cream Maker on. Discard the vanillabeans and pour the mixture into the rozen reezer bowl andlet mix until thickened, about 30 to 35 minutes. The rozen

yogurt will have a so t, creamy texture. I a rmer consistency isdesired, trans er the rozen yogurt to an airtight container andplace in reezer or about 2 hours. Remove rom reezer about15 minutes be ore serving.



Mango Frozen Yogurt Be sure to use resh, ripe mangoes. The better the mango,

the better the rozen yogurt.

Makes about 8 cups

7 cups low- at plain yogurt, strained through a cheese-cloth or 2 to 4 hours

cup granulated sugar5 mangoes, peeled, pitted and coarsely chopped2 teaspoons resh lime juice

In a large mixing bowl, whisk the yogurt and sugar together;reserve.

Using a Cuisinart Blender, pure the mangoes with the limejuice and 1 cup o the yogurt mixture. Combine with theremaining yogurt/sugar mixture. Cover and re rigerate1 to 2 hours, or overnight.

Turn the Cuisinart Ice Cream Maker on; pour the mixture intothe rozen reezer bowl and let mix until thickened, about30 to 35 minutes. The rozen yogurt will have a so t, creamy

texture. I a rmer consistency is desired, trans er the rozen yogurt to an airtight container and place in reezer or about2 hours. Remove rom reezer about 15 minutes be ore serving.




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Chocolate Pretzel Frozen Yogurt The combination o the chocolate and the salt rom the pretzel is a

standout in this tangy and sweet dessert.

Makes about 7 cups

2 cups low- at milk1 cup granulated sugar, divided

pinch table salt4 large egg yolks cup cocoa powder6 ounces bittersweet chocolate, chopped8 cups whole milk plain yogurt, strained through

a cheesecloth or 2 to 4 hours1 teaspoon pure vanilla extract2 cups chopped chocolate-covered pretzels

Add milk, hal o the sugar, and salt to a medium saucepan.Over medium-low heat, gradually bring the mixturejust to a boil.

While the milk/sugar mixture is heating, add the remainingsugar to a mixing bowl with the egg yolks. Using a hand mixeron low speed or a whisk, beat until mixture is pale and thick.

Once the milk/sugar mixture has reached a boil, slowly whisk inthe cocoa powder until smooth. Whisk o the milk/cocoa mix-ture into the yolk/sugar mixture. Add another and then return thecombined mixture to the remaining milk/cocoa in the saucepan.Over medium-low heat, stirring constantly in a fgure-eight rotationwith a wooden spoon, heat the mixture until it coats the back o thespoon. This mixture must NOT boil or the yolks will overcook the

process should only take a ew minutes. Strain directly into a bowlcontaining the chopped chocolate, and cool to room temperature.Cover and re rigerate 2 to 3 hours, or overnight.

Turn the Cuisinart Ice Cream Maker on; pour the mixture intothe rozen reezer bowl and let mix until thickened, about30 to 35 minutes. When the rozen yogurt is almost donechurning, add the chopped pretzels through the top o the icecream maker. The rozen yogurt will have a so t, creamy




Low-Fat Strawberry Frozen The tanginess o the yogurt comes through in this rozen treat.Makes about 7 cups

48 ounces low- at plain yogurt, strained cup granulated sugar teaspoon table salt1 teaspoons pure vanilla extract3 tablespoons light corn syrup1 pounds strawberries, hulled and halved2 tablespoons honey2 tablespoons resh lemon juice

In a large bowl, whisk the yogurt with the sugar, salt, vanillaand corn syrup; reserve.

In a medium saucepan, heat the strawberries, honey and lemonjuice on low or about 5 minutes, or until just so tened. Strain,discarding liquid, and cool. Once the strawberries are cooled,


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stir into the yogurt/sugar mixture. Cover and re rigerate2 to 3 hours, or overnight.

Turn the Cuisinart Ice Cream Maker on; pour the mixture intothe rozen reezer bowl and let mix until thickened, about30 to 35 minutes. The rozen yogurt will have a so t, creamy




Coconut Cardamom Sorbet Makes about 8 cups2 cups water2 cups granulated sugar1 whole vanilla bean, halved and seeds scraped2 tablespoons whole cardamom pods, toasted and

crushed* teaspoon table salt4 cups unsweetened coconut milk

Combine the water, sugar, vanilla bean (including the pod),toasted cardamom pods and salt in a medium saucepan set overmedium-high heat. Bring mixturejust to a boil and then remove

rom heat. Let mixture steep or 1 hour; strain and discard pods.

Add the coconut milk to the strained mixture. Cover and re rig-

erate overnight.Turn the Cuisinart Ice Cream Maker on; pour the mixture intothe rozen reezer bowl and let mix until thickened, about

30 to 35 minutes. The sorbet will have a so t, creamy texture. Ia rmer consistency is desired, trans er the sorbet to an airtightcontainer and place in reezer or about 2 hours. Remove rom


*To toast, place whole cardamom pods in a small skillet set

over low heat. Once pods are ragrant, remove and trans erto a cutting board. Crush with a mortar and pestle, or with thebottom o a heavy glass.



Dark Chocolate Sorbet A step away rom ordinary sorbets, our Dark Chocolate Sorbetis a real treat.

Makes about 8 cups

4 cups water2 cups granulated sugar teaspoon table salt4 ounces unsweetened chocolate, chopped4 ounces bittersweet chocolate, chopped1 cups cocoa powder, si ted1 teaspoons pure vanilla extract

Prepare a simple syrup with the water, sugar and salt by add-ing all three to a medium saucepan set over medium-low heat.Cook mixture until the sugar is ully dissolved.

While syrup is cooking, combine both chocolates in a mediumbowl; reserve.


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Gradually add the warm simple syrup to the cocoa powder bywhisking constantly until smooth. Pour mixture over the combinedchopped chocolate. Let sit or 5 minutes; add the vanilla and stirto combine. Cover and re rigerate 2 to 3 hours, or overnight.

Turn the Cuisinart Ice Cream Maker on; pour the mixture into

the rozen reezer bowl and let mix until thickened, about30 to 35 minutes. The sorbet will have a so t, creamy texture.I a rmer consistency is desired, trans er the sorbet to anairtight container and place in reezer or about 2 hours.Remove rom reezer about 15 minutes be ore serving.



Lemon Basil Sorbet The basil adds a nice undertone to the sorbet, but any one o your

avorite herbs could be substituted.

Makes about 7 cups

3 cups water2 cups granulated sugar3 tablespoons lemon zest, divided2 cups packed resh basil

pinch salt3 cups resh lemon juice

Prepare a lemon simple syrup with the water, sugar and2 tablespoons o the lemon zest by adding all three to amedium saucepan set over medium-low heat. Cook mixtureuntil the sugar is ully dissolved. Remove rom heat.

Once the simple syrup is ready, add the basil and salt. Let themixture steep or 30 minutes. Stir in the lemon juice. Cover andre rigerate 2 to 3 hours, or overnight.

Strain the chilled mixture through a ne mesh strainer. Turnthe Cuisinart Ice Cream Maker on; pour the mixture into the

rozen reezer bowl and let mix until thickened, about 30 to35 minutes. When the sorbet is almost done, add the reservedzest through the opening on top o the ice cream maker andlet churn until combined. The sorbet will have a so t, creamytexture. I a rmer consistency is desired, trans er the sorbet toan airtight container and place in reezer or about 2 hours.Remove rom reezer about 15 minutes be ore serving.

Nutritional in ormation per serving (based on cup):Calories 150 (0% rom at) carb. 39g pro. 0g at 0g sat. at 0g chol. 0mg sod. 0mg calc. 14mg ber 1g

Raspberry Mint Sorbet Makes about 8 cups

3 cups water2 cups granulated sugar1 cup packed mint leaves6 cups rozen raspberries, thawed

pinch table salt

Prepare a simple syrup with the water and sugar by addingboth to a medium saucepan set over medium-low heat. Cook mixture until the sugar is ully dissolved.

Once the simple syrup is ready, add the mint leaves and salt.Let the mixture steep or 15 to 20 minutes. I you desire a mildermint favor, remove and discard the mint leaves a ter steeping,


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but or a more intense sorbet blend the syrup/mint mixture usinga Cuisinart Immersion Blender.

Add the raspberries and, using a Cuisinart Immersion Blender,blend the mixture until smooth. Strain through a ne meshstrainer. Cover and re rigerate 2 to 3 hours, or overnight.

Turn the Cuisinart Ice Cream Maker on; pour the mixture intothe rozen reezer bowl and let mix until thickened, about 30to 35 minutes. The sorbet will have a so t, creamy texture. I a

rmer consistency is desired, trans er the sorbet to an airtightcontainer and place in reezer or about 2 hours. Remove rom


Nutritional in ormation per serving (based on cup):


Chocolate Cocoa Nib and Pecan Sandwich Cookies

A step above the traditional ice cream sandwich cookies. I youcannot nd cocoa nibs, miniature chocolate chips can be substituted,

or you can double the amount o pecans.

Makes 24 cookies ( or 12 ice cream sandwiches)

cup cocoa powder1 cups bread our teaspoon baking powder teaspoon table salt1 tablespoon instant espresso powder

cup unsalted butter, room temperature and cubed1 cup granulated sugar1 large egg

1 teaspoon pure vanilla extract3 tablespoons cocoa nibs (can be ound in most

gourmet or cooking stores) cup chopped pecans, toasted1 cups your avorite ice cream

Preheat oven to 350F.

Combine the cocoa powder, four, baking powder, salt andespresso powder in a small bowl. Whisk to blend; reserve.

Place the butter in the bowl o a Cuisinart Stand Mixer, ttedwith the mixing paddle. Using medium speed (4 to 5) creamuntil smooth. Gradually add the sugar and mix until creamy.Add the egg and vanilla and mix until combined. Add the

dry ingredients and, using a low speed (2 to 3) mix until ullyincorporated. Add the cocoa nibs and pecans and mix on lowuntiljust combined.

Using a small ice cream scoop (about 1 inches in diameter)scoop the dough onto a parchment-lined cookie sheet (eachround should be about 2 tablespoons). Use a cup to fatteneach cookie mound down.

Bake in the preheated oven or about 20 minutes, or until thecookie looks dry but not rm. Let cookies ully cool be oreassembling.

To assemble: Using a small ice cream scoop, scoop about2 tablespoons o your avorite ice cream onto the fat part oone cookie. Place another cookie on top o the ice cream andpress down until the ice cream just reaches the edge o the

cookies. Continue with each set o cookies. Wrap each icecream sandwich in plastic wrap and chill in a reezer until rm(about 20 minutes).


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Nutritional in ormation per serving (2 cookies, not including ice cream):Calories 200 (36% rom at) carb. 29g pro. 2g at 8g sat. at 4g


Mango and Ginger CupcakesSo simple and quick to make, these create a beauti ul dessert.

Makes 12 servings

nonstick cooking spray40 gingersnap cookies (Nabisco works well)6 tablespoons unsalted butter, melted3 cups Mango Frozen Yogurt (Page 14)


Coat a twelve-cup mu n pan with nonstick cooking spray;reserve.

Place the cookies in the bowl o a Cuisinart Food Processortted with the chopping blade. Pulse ten times to break up;

process until nely ground. Gradually add the melted butterthrough the eed tube o the ood processor while pulsing the

mixture. Pulse until ully combined. Evenly divide the crumbmixture among the twelve cups in the prepared mu n pan.Pat crumbs well into each cup. Bake in preheated oven or 10minutes, or until crust is just set. Cool completely on rack.

Once ginger cups are ully cooled, very care ully remove rompan (this can be done by inverting and gently tapping on thebottom o the pan. Place ginger cups on a serving tray andusing a large ice cream dasher, scoop about cup o rozen

yogurt into each cup.

Serve immediately.

Nutritional in ormation per cupcake:Calories 210 (35% rom at) carb. 31g pro. 4g at 8g sat. at 5g


Espresso Chocolate BonbThe ultimate chocolate lovers dessert.

Makes 35 bonbons

1 recipe Triple Chocolate Brownies (recipe ollows)5 cups Espresso Gelato (page 11)Chocolate Glaze

30 ounces bittersweet or semisweet chocolate, roughlychopped

cup unsalted butter, cubed

Using a 2-inch round pastry cutter, cut 35 rounds out o thepan o brownies; reserve remaining brownie bits or anotheruse. Reserve cut brownies on a wax/parchment paper-linedpan that will be able to t in your reezer.

Using a 2-inch ice cream scoop, place one scoop o the gelatoon each brownie round. Cover with wax paper and reeze or

about 15 minutes, or until ully hardened.While the ice cream/brownies are chilling, make the chocolateglaze. In a heatproo bowl set over a pot o simmering water,melt the chocolate and butter together. Stir to combine and coolto room temperature.

Remove the gelato/brownies rom the reezer. Place a coolingrack on top o a wax/parchment-lined pan. Place the gelato/brownie pieces on top o the cooling rack, leaving about -inch space in between each one. Using a ladle, slowly pour


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the melted chocolate/butter mixture over each gelato/brownie.Be sure that the chocolate ully covers the gelato. Let thechocolate harden and then reeze or 15 minutes, or overnight(covered with wax paper).

Nutritional in ormation per bonbon:Calories 400 (52% rom at) carb. 46g pro. 6g at 25g sat. at 14g


Triple Chocolate Brownies Makes 35 brownies

nonstick cooking spray1 cup unsalted butter, cubed

6 ounces unsweetened chocolate, fnely chopped2 ounces bittersweet chocolate, fnely chopped1 tablespoon cocoa powder4 large eggs1 large egg yolk2 cups granulated sugar1 cup packed light brown sugar2 teaspoons instant espresso powder2 teaspoons pure vanilla extract cup unbleached, all-purpose our cup cake our, not sel -rising1 teaspoon table salt cup bittersweet chocolate chips

Preheat oven to 375F. Coat a shallow ridged baking pan withcooking spray and then line with parchment; reserve.

Add the butter and chocolates to a heatproo bowl and place

over a pot o simmering water. Once both are completelymelted, stir in the cocoa powder and set aside to cool to roomtemperature. Reserve.

In the bowl o a Cuisinart Stand Mixer tted with the mixingpaddle or using a Cuisinart Hand Mixer tted with the mixingbeaters, mix the eggs and egg yolk on speed 3 until lightened,about 30 seconds. Add the granulated and brown sugars andbeat on speed 4 until light and thickened, another 30 secondsto 1 minute. Add the instant espresso and vanilla; beat untilwell combined. Stir the fours and salt into the reservedchocolate mixture. Add the chocolate/four mixture to the egg/sugars mixture and mix on speed 1 untiljust incorporated.With the mixer running, add the chocolate chips.

Pour into prepared pan. Bake or about 25 to 30 minutes, oruntil edges are dry. When ully cooled, cut into rounds using a2-inch round pastry cutter.

Nutritional in ormation per brownie:Calories 190 (47% rom at) carb. 24g pro. 2g at 11g sat. at 6g


Ice Cream Terrine Use any o your avorite favors in this simple rozen dessert.

Makes 8 to 10 servings4 cups Simple Chocolate Ice Cream (page 3), so tened2 cups Peppermint Patty Ice Cream (page 4), so tened

Line a 9-inch loa pan with plastic wrap. Add 2 cups o thechocolate ice cream and smooth using an o set spatula. Coverwith plastic wrap and reeze or about 30 to 40 minutes, oruntil hardened.

Remove the plastic wrap and add the peppermint patty icecream on top o the hardened chocolate ice cream. Smooth the


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top using an o set spatula. Cover with plastic wrap and reezeagain or another 30 to 40 minutes, or until the peppermintpatty ice cream is hardened.

Finally, add the remaining 2 cups o the chocolate ice creamon top o the hardened peppermint patty. Smooth well with an

o set spatula and cover with plastic wrap. Freeze or 1 to 2hours, or overnight.

To serve, remove the terrine rom the reezer and invert onto achilled plate. Remove plastic wrap and discard. To remove thecreases rom the plastic wrap, run an o set spatula under warmwater and smooth the top and sides o the terrine so there areno lines.

Slice and serve immediately on cold plates.

Nutritional in ormation per serving (based on 10 servings):Calories 355 (56% rom at) carb. 37g pro. 3g at 23g sat. at 14g


Frozen Raspberry Swirl Cheesecake What better to do with cheesecake ice cream than make a rozen

cheesecake? Complete with the traditional graham cracker crust, thisversion o an American classic will become a new avorite.

Makes 16 servings

1 cups graham cracker crumbs2 tablespoons granulated sugar teaspoon ground cinnamon6 tablespoons unsalted butter, melted1 recipe Cheesecake Ice Cream (page 5), so tened2 cups Raspberry Mint Sorbet (page 17), so tened


Place graham cracker crumbs, sugar, cinnamon, and meltedbutter in small bowl. Using a ork, mix until ully combined. Patcrumb crust evenly into a 10-inch spring- orm pan. Bake in pre-heated oven or 15 minutes, or until crust is set andjust startingto color. Reserve on a cooling rack.

Spread the cheesecake ice cream evenly over the cooled gra-ham crack crust. Cover with plastic wrap and reeze or about15 minutes. Remove and then add the sorbet on top o the setcheesecake ice cream and using a small spatula, swirl into theice cream. Note: This process works best i the ice cream is justslightly rmer than the sorbet.

Cover with plastic; reeze or 3 to 4 hours, or overnight.

To serve, remove the cheesecake rom the reezer and removerom spring- orm pan. Slice, using a sharp kni e that has been

run under hot water, and serve immediately on cold plates.

Nutritional in ormation per serving:Calories 410 (57% rom at) carb. 40g pro. 5g at 26g sat. at 16g


Pistachio Birthday Cake Makes 16 servings cup unsalted butter, cubed6 ounces semisweet chocolate, chopped60 chocolate wa er cookies (Nabisco brand works well)1 recipe Pistachio Ice Cream (page 8), so tened cup chopped pistachios, toasted

In a heat-proo bowl set over a pot o simmering water, com-bine the butter and chocolate. Stirring occasionally, let sit untiljust melted. Reserve.


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In the bowl o a Cuisinart Food Processor, tted with the chop-ping blade, add the chocolate wa er cookies. Pulse until nelychopped. Add the melted butter/chocolate mixture through the

eed tube o the processor and pulse until completely com-bined. Press o the chocolate crumb mixture into the bottomo a 10-inch spring- orm pan. Place in reezer; chill 10 to 15minutes to let crust harden.

Remove rom reezer and spread hal o the ice cream over thechilled chocolate crust. Cover with plastic and return to reezer

or about 30 minutes, or until just rm. Sprinkle the reservedchocolate crumb mixture over the chilled iced cream and returnto reezer again to chill, or about 30 minutes. Spread the re-maining ice cream evenly over the top and smooth completelywith an o set spatula. Cover and chill in the reezer or a mini-mum o 4 hours, or overnight to completely rm the cake.

Be ore serving, remove the ice cream cake rom the pan andpress the chopped pistachios around the sides o the cake.Serve on chilled plates.

Nutritional in ormation per serving:Calories 490 (63% rom at) carb. 39g pro. 8g at 36g sat. at 19g


Caramel Sauce While we love this sauce on our ice creams and gelati, it can also be

used as a dipping sauce or ruit and cake.

Makes about 1 cup

cup granulated sugar teaspoon sea salt cup water (enough so that the consistency when mixed

with the sugar and salt is similar to wet sand)1 tablespoon light corn syrup cup heavy cream3 tablespoons unsalted butter, cut into -inch cubes

In a medium, heavy-bottomed saucepan, stir together the sugar,salt, water and corn syrup. Be sure to clean the inside walls othe pan i there is any sugar on the sides (a clean, wet pastrybrush works best). Set over medium-low heat and cook untilthe sugar mixture turns a very light amber color (about 10 to15 minutes). Once the sugar mixture has a light amber color,take it o the stove and slowly stir in the cream. A ter the creamhas been incorporated, slowly whisk in the butter, one piece ata time, continually whisking to emulsi y until all the butter has

been added. Use immediately, or keep warm over a pot owarm water.

Nutritional in ormation per serving (2 tablespoons):Calories 150 (46% rom at) carb. 20g pro. 0g at 8g sat. at 5g


Chocolate Sauce Makes about 1 cup

1 cup semisweet chocolate, chopped cup heavy cream1 tablespoons light corn syrup teaspoon pure vanilla extract

pinch sea saltpinch ground cinnamon

Place the chocolate in a mixing bowl; reserve.In a small, heavy-bottomed saucepan, combine the cream, corn


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syrup, vanilla, salt and cinnamon. Set over low heat and bringto a strong simmer. Immediately pour over the reserved choco-late and let sit or ve minutes be ore whisking to combine. Useimmediately, or keep warm over a pot o warm water.

Nutritional in ormation per serving (2 tablespoons):Calories 230 (61% rom at) carb. 21g pro. 2g at 16g sat. at 10g


Raspberry Sauce This works well with more than just rozen desserts. Serve over

pancakes or crpes or your loved ones.

Makes about 1 cup

2 cups rozen raspberries, thawed cup resh raspberries1 tablespoon granulated sugar

pinch sea saltpinch orange zest

Insert the large metal chopping blade into the bowl o a Cui-sinart Food Processor. Add both thawed and resh raspberriesand process or 15 seconds. Add remaining ingredients andprocess or an additional 45 seconds. Strain through a nemesh strainer and discard the seeds. Taste and adjust sugaramount to personal pre erence.

Nutritional analysis per serving (2 tablespoons):Calories 30 (2% rom at) carb. 6g pro. 0g at 0g sat. at 0g


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Cuisinart Ice 30 b Manual