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RECIPE TIPS
The recipes that follow offer you a variety of options for delicious frozen
drinks and desserts. You may create or use recipes of your own, as long
as they yield no more than 1 litre.
Recipe Tips
• Frozen desserts from the Cuisinart
®
Flavour Duo use pure, fresh
ingredients. Because of this, the desserts and drinks do not have the
same characteristics as commercially prepared frozen desserts and
drinks. Most store‑bought versions use gums and preservatives to
make them firmer. If you desire a firmer consistency, transfer the
dessert or drink to an airtight container and store in the freezer until
desired consistency is reached, usually two or more hours.
• Some recipes use precooked ingredients. For best results, the mixture
should be chilled overnight before using. Or, chill the recipe over an ice
bath, until it is completely cooled, before using.
• To make an ice bath, fill a large container with ice and water. Place
saucepan or other container into the ice bath. Cool precooked ingredi‑
ents completely.
• Prior to freezing, most recipes may be stored in the refrigerator for up
to 3 days.
• You may substitute lower-fat creams and milk (reduced fat or lowfat) for
heavy cream and whole milk used in many recipes. However, keep in
mind that the higher the fat content, the richer and creamier the result.
Using lower‑fat substitutes may change the taste, consistency and
texture of the dessert. When substituting, be sure to use the same vol‑
ume of the substitute as you would have used of the original item. For
example, if the recipe calls for two cups of cream, use a total of two
cups of the substitute (such as 1 cup cream, 1 cup whole milk).
• You may substitute artificial sweeteners for sugar. If the recipe is to be
precooked, add the sweetener after the heating process is complete
and ingredients have cooked. Stir the mixture thoroughly to dissolve
the sweetener.
• In recipes that use alcohol, add the alcohol during the last two minutes
of mixing. Otherwise, the alcohol may impede the freezing process.
• When making sorbet, be sure to test the ripeness and sweetness of the
fruit before you use it. The freezing process reduces the sweetness of
the 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.
• The Cuisinart recipes listed below will yield up to 1 litre of dessert or
drink. When pouring ingredients in through the ingredient spout, DO
NOT fill the freezer bowl higher than 1cm from the top of the freezer
bowl. The ingredients will increase in volume during the
freezing process.
• When making more than one recipe at a time, be sure the freezer bowl
is completely frozen before each use.
• Make sure mixing arm and lid are in place and that you have chosen
the one‑ or two‑ bowl button position before turning on machine.
• Well-chilled mixtures may require shorter mixing times.
BASIC ICE CREAMS
VANILLA ICE CREAM
Vanilla is still the number one ice cream flavour – this one is particularly
easy and doesn’t require cooking. Try one of our variations, or let your
imagination go.
Preparation: 5 minutes, plus 20 to 25 minutes chilling time, plus additional
time, for firmer consistency.
Makes eight servings
¾ cup whole milk, well chilled
²
³
cup granulated sugar
1½ cups heavy cream, well chilled
1 teaspoon pure vanilla extract, to taste
In a medium bowl, use a hand mixer or a whisk to combine the milk and
granulated sugar until the sugar is dissolved, about 1 to 2 minutes on low
speed. Stir in the heavy cream and vanilla to taste. Turn the machine ON,
pour mixture into freezer bowl, and let mix until thickened, about 20 to 25
minutes. The ice cream will have a soft creamy texture. If desired, trans-
fer the ice cream to an airtight container and place in freezer until it has
reached desired firmness.
Nutritional information per serving:
Calories 233 (66% from fat) • carb. 19g • pro. 2g • fat 17g
sat. fat 13g • chol. 64mg • sod. 28mg • calc. 56mg • fibre 0g
VARIATIONS
Mint Chip: Omit the vanilla and replace with ¾ to 1 teaspoon pure
peppermint extract (to taste). Chop 90 grams of your favourite bit-
tersweet or semisweet chocolate bar into tiny uneven pieces. Add the
chopped chocolate during the last 5 minutes of mixing.
Butter Pecan: Melt ½ stick unsalted butter in a 26cm skillet. Add 1/2 cup
roughly chopped pecans and ¾ teaspoon kosher salt. Cook over medium-
low heat, stirring frequently until the pecans are lightly browned. Remove