Recipe Booklet

Instruction Booklet on reverse side

Automatic Frozen Yogurt-Ice Cream & Sorbet Maker

• To make an ice bath.cuisinart. If you desire a firmer consistency. the mixture should be chilled overnight before using. If the recipe is to be precooked. be sure the freezer bowl is completely frozen before each use. 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. if the recipe calls for two cups of cream. until it is completely cooled. keep in mind that the higher the fat content. However. fill a large container with ice and water. usually two or more hours. Otherwise. • Frozen desserts from the Cuisinart® Automatic Frozen Yogurt–Ice Cream & Sorbet Maker use pure. consistency and texture of the dessert. Because of this. When pouring ingredients in through the ingredient spout.RECIPE TIPS The recipes that follow offer you a variety of options for delicious frozen desserts. • In recipes that use alcohol. half and half). fresh ingredients. be sure to use the same volume of the substitute as you would have used of the original item. be sure to test the ripeness and sweetness of the fruit before you use it. Additional freezer bowls may be purchased on the Cuisinart web site (www. . DO NOT fill the freezer bowl higher than ¼-inch from the top of the freezer bowl. If the fruit is very ripe or sweet.g. 1 cup whole milk). Using lower fat substitutes may change the taste. • When making sorbet. Place saucepan or other container into the ice bath. 2 • When making more than one recipe at a time. Cool precooked ingredients completely. • Some recipes use precooked ingredients. the desserts and drinks do not have the same characteristics as commercially prepared frozen desserts and drinks. The ingredients will increase in volume during the freezing process. Or. For example. add sugar to the recipe. • The Cuisinart recipes listed below will yield up to 1½ quarts of dessert. chill the recipe over an ice bath. as long as they yield no more than 1½ quarts. For best results. milk (reduced fat or lowfat) as well as non-dairy milks (soy.com). most recipes may be stored in the refrigerator for up to 3 days. transfer the dessert to an airtight container and store in the freezer until desired consistency is reached. use a total of two cups of the substitute (such as 1 cup cream. the richer and creamier the result. You may create or use recipes of your own. reduce the amount of sugar in the recipe.. • Prior to freezing. • You may substitute lower fat creams (e. before using. add the alcohol during the last two minutes of the freezing process. Most store-bought versions use gums and preservatives to make them firmer. add the sweetener after the heating process is complete and ingredients have cooked. rice) for heavy cream and whole milk used in many recipes. • Make sure mixing paddle and lid are in place before turning on machine. the alcohol may impede the freezing process. Stir the mixture thoroughly to dissolve the sweetener. When substituting. • You may substitute artificial sweeteners for sugar.

Makes about 5 cups (ten ½-cup servings) ¾ ½ ¹∕³ 1 2 ½ cup cocoa powder. transfer the ice cream to an airtight container and place in freezer for about 2 hours. transfer the ice cream to an airtight container and place in freezer for about 2 hours. creamy texture. Turn on the Cuisinart® ice cream maker. sugar and salt until the sugar is dissolved. 2. Remove from freezer about 15 minutes before serving. fat 11g • chol. Remove from freezer about 15 minutes before serving. Cover and refrigerate 1 to 2 hours. 23g • pro. 61mg • fiber 0g 1. or overnight. 3 . Five minutes before mixing is completed. In a medium bowl. Cook over medium-low heat until pecans are toasted and golden. Nutritional information per serving (based on ½ cup): Calories 330 (79% from fat) • carb. The butter can be used for another use – delicious over pancakes or waffles. 13g • pro. pour the mixture into the frozen freezer bowl and let mix until thickened. sugars and salt are dissolved.Simple Ice Creams Simple Vanilla Ice Cream This ice cream can easily be dressed up by adding your favorite chopped candies or sprinkles at the end of churning. 2g • fat 18g • sat. sugars and salt. 61mg • fiber 1g Butter Pecan Ice Cream The butter used to toast the pecans can be saved and used over pancakes or waffles. Turn the Cuisinart® ice cream maker on. use a hand mixer on low speed or whisk to combine the milk. or overnight. fat 15g • chol. 69mg • sod. about 15 to 20 minutes. 3g • fat 19g • sat. Remove from the heat. Makes about 5 cups (ten ½-cup servings) 4 1 1 1 ¾ 2 1 tablespoons unsalted butter cup pecans teaspoon salt cup whole milk cup granulated sugar pinch salt cups heavy cream tablespoon pure vanilla extract 1. 3. pour the mixture into the frozen freezer bowl and let mix until thickened. Melt the butter in a medium skillet. creamy texture. Cover and refrigerate 1 to 2 hours. pour the mixture into the frozen freezer bowl and let mix until thickened. 44mg • calc. allowing them to chill. sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. 2. Stir in the heavy cream and vanilla. If a firmer consistency is desired. In a medium bowl. or overnight. transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. add the reserved pecans and let mix in completely. Cover and refrigerate 1 to 2 hours. The ice cream will have a soft. If a firmer consistency is desired. Makes about 5 cups (ten ½-cup servings) 1 ¾ 2 1 cup whole milk cup granulated sugar pinch salt cups heavy cream tablespoon pure vanilla extract Nutritional information per serving (based on ½ cup): Calories 268 (62% from fat) • carb. If a firmer consistency is desired. sifted cup granulated sugar cup packed dark brown sugar pinch salt cup whole milk cups heavy cream tablespoon pure vanilla extract 1. beat to combine until the cocoa. Stir in the heavy cream and vanilla. In a medium bowl. about 15 to 20 minutes. creamy texture. 58mg • calc. 81mg • sod. Nutritional information per serving (based on ½ cup): Calories 222 (73% from fat) • carb. use a hand mixer on low speed or whisk to combine the milk. stirring frequently. 69mg • sod. Add the pecans and 1 teaspoon of salt. Add the milk and. 14g • pro. 45mg • calc. The ice cream will have a soft. 3g • fat 30g • sat. strain and reserve the pecans. whisk together the cocoa. 68mg • fiber 1g Simple Chocolate Ice Cream For a real treat. The ice cream will have a soft. about 6 to 8 minutes. serve this with our Chocolate Sauce on page 12. fat 11g • chol. using a hand mixer on low speed or a whisk. 2. about 15 to 20 minutes. Turn the Cuisinart® ice cream maker on.

about 1 to 2 minutes. about 15 to 20 minutes. 51mg • sod. 58mg • sod. the rich peanut butter flavors in this ice cream will have your friends and family in awe. In a medium mixing bowl. Turn on the Cuisinart® ice cream maker. 3. Add the milk and. Add the milk and mix on low speed until the sugar is dissolved. through the top and let mix in completely. add the chopped candy through the top and let mix in completely. use a hand mixer on low speed or whisk to combine the milk. Nutritional information per serving (based on ½ cup): Calories 292 (52% from fat) • carb. crushed ounces milk chocolate (¹∕³ cup chips). 23mg • calc. The ice cream will have a soft. about 15 to 20 minutes. gradually add the marshmallow cream. use a hand mixer on low speed to combine the peanut butter and sugar until smooth.S’mores Ice Cream All of the flavors of a s’more in one bite of ice cream. Makes about 6 cups (twelve ½-cup servings) ½ ¹∕³ ¼ ²∕³ 1½ 1 ¾ 2 2 cup cocoa powder. Tip: If marshmallow cream is too stiff. Once mixed. Stir in reserved strawberries with all juices. 23g • pro. sweet and fruity. add the crushed graham crackers and melted chocolate. 43mg • fiber 1g Peanut Butter Cup Ice Cream One of the easiest ice creams to make. creamy texture. Remove from freezer about 15 minutes before serving. fat 12g • chol. sifted cup granulated sugar cup packed dark brown sugar pinch salt cup whole milk cups heavy cream teaspoon pure vanilla extract cup marshmallow cream (e. pour the mixture into the frozen freezer bowl and let mix until thickened. 57mg • sod. 153mg • calc. Pulse strawberries until rough/finely chopped (depending on preference). or overnight. In a medium bowl. Makes about 6 cups (twelve ½-cup servings) 1 ²∕³ 1 2 1 1 cup good quality peanut butter (not natural) cup granulated sugar cup whole milk cups heavy cream teaspoon pure vanilla extract cup chopped chocolate peanut butter cup candies (about 15 miniature peanut butter cups) 1. pour the mixture into freezer bowl and let mix until thickened. this ice cream is light. The ice cream will have a soft. fat 9g • chol. fat 10g • chol. creamy texture. Makes about 5 cups (ten ½-cup servings) 1½ ¾ ²∕³ 1½ 1½ cups fresh strawberries. creamy texture. transfer the ice cream to an airtight container and place in freezer for about 2 hours. 8g • fat 29g • sat. Turn on the Cuisinart® ice cream maker. pour the mixture into the frozen freezer bowl and let mix until thickened. sugar and salt until the sugar is dissolved. Cover and refrigerate 1 to 2 hours. one at a time. 26mg • fiber 0g 1. Stir in the heavy cream and vanilla. Stir in the heavy cream and vanilla. whisk together the cocoa. 33g • pro. 16g • pro. using a hand mixer on low speed or a whisk. 2. Turn on the Cuisinart® ice cream maker. Put the strawberries into the bowl of a food processor fitted with the chopping blade. Fluff®) full graham cracker sheets. about 15 to 20 minutes. Nutritional information per serving (based on ½ cup): Calories 365 (68% from fat) • carb. *Frozen strawberries may be substituted if fresh strawberries are not available. one spoonful at a time. 1g • fat 13g • sat.g. 4 . or overnight. 2g • fat 17g • sat. 58mg • fiber 2g Fresh Strawberry Ice Cream Best made when strawberries are at their peak of freshness. warm slightly in microwave before adding to freezer bowl. sugars and salt. transfer the ice cream to an airtight container and place in freezer for about 2 hours. In a medium bowl. Five minutes before mixing is completed. Remove from freezer about 15 minutes before serving. melted and reserved at room temperature 2. Nutritional information per serving (based on ½ cup): Calories 192 (62% from fat) • carb. 48mg • calc. 2. The ice cream will have a soft. Cover and refrigerate 1 to 2 hours. or overnight. If a firmer consistency is desired. beat to combine until the cocoa and sugars are dissolved. Cover and refrigerate 1 to 2 hours. Stir in the heavy cream and vanilla. If a firmer consistency is desired. hulled* cup whole milk cup granulated sugar pinch salt cups heavy cream teaspoons pure vanilla extract 1. Five minutes before mixing is completed. If a firmer consistency is desired. transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Reserve in bowl.

Add the sugar and salt to the steeped milk/mint mixture. creamy texture.Peppermint Ice Cream Not your ordinary mint ice cream. In a medium saucepan set over medium-low heat. discard pod. Carefully stir in the rum and cook for an additional 2 minutes. 49mg • sod. With the mixer running. strain and discard the mint leaves after steeping. heat the sugar with water in a large skillet until it begins to sizzle. fat 11g • chol. 68mg • fiber 1g Banana Walnut Chip Do not be intimidated by the multiple steps in this ice cream. 3. room temperature teaspoons pure vanilla extract cup sour cream. roughly chopped cup toasted walnuts. The end result of frozen banana. toasted walnuts and flecks of chocolate makes it worth every minute. Makes about 5 cups (ten ½-cup servings) 12 1 ½ ¼ 1 2 ¼ ounces cream cheese. Using a slotted spoon. 4g • fat 15g • sat. about 15 to 20 minutes. cream. blend the milk/mint mixture using an immersion blender. or until slightly thickened. transfer the ice cream to an airtight container and place in freezer for about 2 hours. 2. 58mg • sod. Stir the lemon juice into the bananas and then mix the bananas into the steeped milk/ cream. If a firmer consistency is desired. Mix the cream on medium speed until very smooth. let mixture steep for 30 minutes. reserving the sugar syrup and bananas in separate bowls. Turn on the Cuisinart® ice cream maker. room temperature cup whole milk. creamy texture. fat 10g • chol. Remove from freezer about 15 minutes before serving. If a firmer consistency is desired. mix until smooth. Remove from heat. or until fragrant and softened. Remove from heat. but for a more intense ice cream. 2. The ice cream will have a soft. 2. Remove the vanilla pod from the steeped milk/cream mixture. Makes about 6 cups (twelve ½-cup servings) ½ 2 1 ½ ¼ ¹∕³ 1 2 2 1½ ¼ 2 ½ cup whole milk cups heavy cream whole vanilla bean. roughly chopped Cheesecake Ice Cream This ice cream is excellent all alone in a cup. 48g • pro. bring the milk just to a boil. 1 to 2 hours. Use a hand mixer on low speed or whisk to combine. In a medium saucepan set over medium-low heat. Remove from freezer about 15 minutes before serving. or go to page 13 and make our Raspberry Sauce to top it off. transfer the ice cream to an airtight container and place in freezer for about 2 hours. 1. While the milk/cream mixture is steeping. Stir in the heavy cream and vanilla. vanilla extract and the salt just to a boil. Turn on the Cuisinart® ice cream maker. 50mg • calc. 23g • pro. 234mg • calc. until the sugar is dissolved. 5 . 65mg • fiber 0g 1. If you desire a milder mint flavor. Nutritional information per serving (based on ½ cup): Calories 356 (45% from fat) • carb. cut into 2-inch pieces cup granulated sugar teaspoon salt cup mascarpone. halved and seeds scraped teaspoon pure vanilla extract teaspoon salt cup packed dark brown sugar tablespoon water tablespoons unsalted butter large bananas. Remove from heat and add the mint leaves. Slowly add the milk and vanilla. Cover and refrigerate 1 to 2 hours. add the chopped candy through the top and let mix in completely. Fitted with the mixing paddle. let steep for 20 to 30 minutes. Add the bananas. The ice cream will have a soft. Cover and refrigerate. or overnight. Stir in the butter and heat until melted. 3. mix until homogenous. Put the cream cheese into the bowl of a stand mixer. about 15 to 20 minutes. or overnight. room temperature 1. Makes about 6 cups (twelve ½-cup servings) 1 2½ ¾ 2 1 1½ cup whole milk cups packed fresh mint leaves cup granulated sugar pinch salt cups heavy cream tablespoon pure vanilla extract cup chopped peppermint patties (about 10 to 12 bite-size patties) gradually add the sugar and salt. pour the mixture into the frozen freezer bowl and let mix until thickened. room temperature. vanilla bean (including the pod). Cover and refrigerate mixture 1 to 2 hours. strain the banana/sugar mixture. or overnight. pour the mixture into the frozen freezer bowl and let mix until thickened. cook for about 2 minutes. 3g • fat 18g • sat. Nutritional information per serving (based on ½ cup): Calories 240 (56% from fat) • carb. Add the mascarpone and mix until well combined. cut into 1-inch pieces tablespoons dark rum teaspoon fresh lemon juice ounces bittersweet chocolate (¹∕³ cup chips). our Peppermint calls for a lot of bright green fresh mint for a real natural flavor. bring the milk. Use the fold function to mix in the sour cream. Five minutes before mixing is completed.

148mg • sod. Turn on the Cuisinart® ice cream maker. melt the bittersweet chocolate in a bowl set over a pot of simmering water. Once the milk/cream mixture has come to a slight boil. After steeping. Right before the ice cream is done. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes. add the walnuts through the top of the ice cream maker. or overnight. Turn on the Cuisinart® ice cream maker. 34mg • sod. Makes about 6 cups (twelve ½-cup servings) 2 2 1 1½ 2 5 1 cups whole milk cups heavy cream cup granulated sugar. then return the combined mixture to the saucepan. fat 11g • chol. Pour the mixture through a fine mesh strainer. Remove from freezer about 15 minutes before serving. return the mixture just to a boil over medium-low heat. let mix until fully combined. Nutritional information per serving (based on ½ cup): Calories 194 (64% from fat) • carb. drizzle the melted chocolate into the churning ice cream. transfer the ice cream to an airtight container and place in freezer for about 2 hours. or overnight. While the milk/cream mixture is heating. divided pinch salt teaspoons pure vanilla extract cups packed fresh mint leaves large egg yolks cup crushed chocolate sandwich cookies (about 8 cookies) Custard-Style Ice Creams Vanilla Bean Ice Cream For the true vanilla lover. reserve. 2. gradually add the sugar syrup. 15g • pro. salt. half of the sugar. stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. 2g • fat 15g • sat. about 15 to 20 minutes. Add another 1∕3 of the mixture. about 20 minutes. When the ice cream is almost fully churned. Stir in the vanilla extract. halved and seeds scraped large egg yolks teaspoons pure vanilla extract 1. whisk about 1∕3 of the hot mixture into the yolk/sugar mixture. Turn on the Cuisinart® ice cream maker. Be sure to use fresh vanilla beans to capture the intense flavor. In a medium saucepan set over medium-low heat. divided pinch salt whole vanilla bean. While the milk/cream mixture is reheating. 4. 6. 3. about 20 minutes. whisk together the milk. half of the granulated sugar. combine the yolks and remaining sugar in a medium bowl. The ice cream will have a soft. Cover and refrigerate 1 to 2 hours. Pour the mixture through a fine mesh strainer (discard the vanilla pod) and bring to room temperature. 20g • pro. The ice cream will have a soft. cream. whisk together the milk. Using a hand mixer on low speed or a whisk. then return the combined mixture to the saucepan. let steep for 20 to 30 minutes. Once the milk/cream mixture has come to a slight boil. pour the banana mixture into the frozen freezer bowl and let mix until thickened. combine the yolks and remaining sugar in a medium bowl. stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. whisk about 1∕3 of the hot mixture into the yolk/sugar mixture. Bring the ice cream base to room temperature. creamy texture. If a firmer consistency is desired. Nutritional information per serving (based on ½ cup): Calories 254 (62% from fat) • carb. Once the sugar syrup has been mixed. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes. beat until mixture is pale and thick. In a medium saucepan set over medium-low heat. fresh mint and chocolate take the forefront in this rich and creamy ice cream. Using a wooden spoon. 5. cream. 85mg • fiber 0g Fresh Mint with Chocolate Cookies Always a winning combination. If a firmer consistency is desired. 5. remove and discard the mint leaves after steeping. and vanilla. Bring the mixture just to a boil. transfer the ice cream to an airtight container and place in freezer for about 2 hours. fat 7g • chol. 6 . Remove from heat and add the mint leaves. 51mg • calc.4. 4. While ice cream is churning. Using a wooden spoon. Remove from freezer about 15 minutes before serving. let mix until combined. 32mg • fiber 1g 5. When the ice cream is almost fully churned. Bring the mixture just to a boil. Add another 1∕3 of the mixture. creamy texture. 3g • fat 18g • sat. Makes about 6 cups (twelve ½-cup servings) 2 2 1 1 5 1½ cups whole milk cups heavy cream cup granulated sugar. beat until mixture is pale and thick. 3. 2. If you desire a milder mint flavor. Using a hand mixer on low speed or whisk. 58mg • calc. gradually add the crushed cookies through the top of the ice cream maker. pour the mixture into the frozen freezer bowl and let mix until thickened. pour the mixture into the frozen freezer bowl and let mix until thickened. let mix until fully combined. but for a more intense ice cream we recommend blending the milk/mint mixture using an immersion blender. salt and the scraped vanilla bean (including the pod). 1. Cover and refrigerate 1 to 2 hours.

Add another 1∕3 of the mixture. If a firmer consistency is desired. 148mg • sod. The ice cream will have a soft. let mixture steep for 1 to 2 hours. divided large egg yolks ounces bittersweet chocolate. fat 14g • chol. Pour the mixture through a fine mesh strainer into the bowl of the reserved chocolate. so adjust the cayenne to your personal taste. cream. Once the milk/cream mixture has come to a slight boil. 3. stir the mixture constantly over the low heat until it thickens slightly and coats the back of the spoon. add the cream and salt and gradually return the mixture just to a boil over mediumlow heat. Using a wooden spoon. 5. or just scoop into your favorite cone. about 20 minutes. creamy texture. Makes about 5 cups (about ten ½-cup servings) 2 1½ 1½ 1 1 to 2 ²∕³ 5 6 cups whole milk cups heavy cream teaspoons pure vanilla extract teaspoon ground cinnamon pinches cayenne pinch salt cup granulated sugar. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes. creamy texture. Add another 1∕3 of the mixture. unsalted pistachios. 200mg • sod. whisk to combine and then bring to room temperature. Remove from heat. Stir in the almond extract and pour the mixture through a fine mesh strainer (discard the vanilla pods and pistachios). or overnight. Bring the mixture just to a boil. 27g • pro. In a medium saucepan set over medium-low heat. Using a wooden spoon. 2. beat until mixture is pale and thick. then return the combined mixture to the saucepan. 161mg • sod. 157mg • calc. Place the chopped chocolate in a separate mixing bowl. shelled. halved and seeds scraped cup granulated sugar. reserve. 7g • fat 27g • sat. half of the sugar and 1½ cups pistachios. 21g • pro. add the remaining toasted pistachios through the opening at the top of the ice cream maker.6. 4g • fat 20g • sat. bring to room temperature. salt and half of the sugar. 71mg • calc. then return the combined mixture to the saucepan. Bring the mixture just to a boil. combine the yolks and remaining sugar in a medium bowl. Nutritional information per serving (based on ½ cup): Calories 293 (58% from fat) • carb. whisk together the milk. Once the milk/pistachio/cream mixture has come to a slight boil. Cover and refrigerate 1 to 2 hours. Turn on the Cuisinart® ice cream maker. When the milk/pistachio/cream mixture is reheating. divided cups chopped roasted. vanilla bean (including the pod). 97mg • fiber 1g Pistachio Ice Cream We love this flavor in our Ice Cream Birthday Cake on page 12. 4. After steeping. The ice cream will have a soft. If a firmer consistency is desired. 1. Cover and refrigerate 1 to 2 hours. While the milk/cream mixture is heating. combine the yolks and remaining sugar in a medium bowl. 129mg • fiber 1g 7 . fat 11g • chol. 6. stir the mixture constantly over the low heat until it thickens slightly and coats the back of the spoon. Remove from freezer about 15 minutes before serving. transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. vanilla. divided cups heavy cream pinch salt large egg yolks teaspoon pure almond extract Mexican Style Chocolate Ice Cream This ice cream can be spicy for some. Makes about 5 cups (about ten ½-cup servings) 2½ 1 ²∕³ 2¼ 2 6 ¼ cups whole milk whole vanilla bean. whisk about 1∕3 of the hot mixture into the yolk/sugar mixture. about 20 minutes. roughly chopped 1. Using a hand mixer on low speed or a whisk. 4. beat until mixture is pale and thick. pour the mixture into the frozen freezer bowl and let mix until thickened. 3. whisk about 1∕3 of the hot mixture into the yolk/ sugar mixture. pour the mixture into the frozen freezer bowl and let mix until thickened. 26g • pro. spices. If a firmer consistency is desired. 5g • fat 24g • sat. fat 14g • chol. Using a hand mixer on low speed or a whisk. creamy texture. or overnight. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes. 5. transfer the ice cream to an airtight container and place in freezer for about 2 hours. In a medium saucepan set over medium-low heat. transfer the ice cream to an airtight container and place in freezer for about 2 hours. Nutritional information per serving (based on ½ cup): Calories 341 (68% from fat) • carb. Turn on the Cuisinart® ice cream maker. When the ice cream is almost done churning. stir together the milk. Remove from freezer about 15 minutes before serving. The ice cream will have a soft. 115mg • fiber 1g Nutritional information per serving (based on ½ cup): Calories 320 (64% from fat) • carb. 2. 98mg • calc.

5g • fat 1g • sat. then simmer until reduced by about half. Over medium-low heat. In a large mixing bowl. the better the frozen yogurt. ripe mangoes. strained through a cheesecloth* for 2 to 4 hours cup granulated sugar cup cocoa powder.Frozen Yogurts Rich Vanilla Frozen Yogurt While part-skim or fat-free yogurt can be substituted. Cover and refrigerate 1 to 2 hours. 3. Using a blender. Put the corn syrup. sugar. Whisk until the sugar has dissolved. fat 3g • chol. salt. milk and vanilla together. vanilla extract. 26g • pro. creamy texture. you can use a couple of layered paper towels. you can use a couple of layered paper towels. 48g • pro. Cover and refrigerate 2 to 3 hours. 15mg • sod. 8g • fat 7g • sat. Cover and refrigerate 2 to 3 hours. In a large mixing bowl. If a firmer consistency is desired. If a firmer consistency is desired. water and vanilla beans into a medium saucepan. Remove from freezer about 15 minutes before serving. The frozen yogurt will have a soft. fat 3g • chol. 5mg • sod. 25g • pro. Nutritional information per serving (based on ½ cup): Calories 126 (8% from fat) • carb. *If you do not have a cheesecloth. Makes about 5 cups (ten ½-cup servings) 4 ¾ ¹∕³ 1 ½ 1 cups whole milk plain yogurt. 8 . 7g • fat 4g • sat. sugar and salt together. strained through a cheesecloth* for 2 to 4 hours teaspoon pure vanilla extract cup granulated sugar pinch salt 2. pitted and roughly chopped (about ½ to 1-inch pieces) teaspoon fresh lime juice. fat 1g • chol. about 15 to 20 minutes. 176mg • fiber 0g 1. or overnight. bring mixture to a boil. or overnight. Nutritional information per serving (based on ½ cup): Calories 161 (22% from fat) • carb. When the ice cream is almost done churning. or overnight. *If you do not have a cheesecloth. pour the mixture into the frozen freezer bowl and let mix until thickened. to get the real flavor and richness of this frozen yogurt it is best to use the whole milk variety. about 15 to 20 minutes. 3mg • sod. creamy texture. Strain (discarding vanilla pods). 2. whisk the strained yogurt. The frozen yogurt will have a soft. purée the mangoes with the lime juice and 1 cup of the yogurt mixture. Remove from freezer about 15 minutes before serving. 3. pour the mixture into the frozen freezer bowl and let mix until thickened. add the chopped pretzels through the opening at the top of the ice cream maker. In a large mixing bowl. Makes about 5 cups (ten ½-cup servings) 1½ 1½ 3 2 5 1 ¾ tablespoons light corn syrup tablespoons honey tablespoons water vanilla beans. *If you do not have a cheesecloth. The frozen yogurt will have a soft. 204mg • fiber 2g Chocolate Pretzel Frozen Yogurt The combination of the chocolate and the salt from the pretzel is a standout in this tangy and sweet dessert. 67mg • calc. transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Makes about 5 cups (ten ½-cup servings) 5 ½ 2 1 cups low-fat plain yogurt. 215mg • fiber 2g Mango Frozen Yogurt Be sure to use fresh. split and seeds scraped cups whole milk plain yogurt. reserved honey/water/vanilla reduction. peeled. Turn on the Cuisinart® ice cream maker. about 15 to 20 minutes. about ½ lime 1. creamy texture. Turn on the Cuisinart® ice cream maker. sifted pinch salt cup lowfat milk teaspoon pure vanilla extract cup chopped chocolate or yogurt covered pretzels 1. Whisk until the sugar has dissolved. reserve. strained through a cheesecloth* for 2 to 4 hours cup granulated sugar mangoes. The better the mango. cocoa powder. Turn on the Cuisinart® ice cream maker. whisk the strained yogurt. If a firmer consistency is desired. pour the mixture into the frozen freezer bowl and let mix until thickened. whisk the strained yogurt and sugar together. you can use a couple of layered paper towels. 2. Nutritional information per serving (based on ½ cup): Calories 281 (22% from fat) • carb. transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. 74mg • calc. reserve. 259mg • calc. Combine with the remaining yogurt/sugar mixture. transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. honey.

about 15 to 20 minutes. vanilla bean (including the pod) and salt in a medium saucepan set over medium-low heat. pour the mixture into the frozen freezer bowl and let mix until thickened. vanilla and corn syrup. 0mg • sod. 1mg • fiber 0g Dark Chocolate Sorbet A step away from the ordinary sorbets. strain (discarding pod). heat the berries. sifted teaspoon pure vanilla extract 1. 73mg • calc. creamy texture. Cook mixture until the sugar is fully dissolved. Nutritional information per serving (based on ½ cup): Calories 199 (51% from fat) • carb. If a firmer consistency is desired. 3. use 2 cups) pinch salt cups fresh lemon juice 1. creamy texture. The sorbet will have a soft. If a firmer consistency is desired. whisk the strained yogurt with the sugar. In a large bowl. Nutritional information per serving (based on ½ cup): Calories 123 (8% from fat) • carb. 27g • pro. 0mg • sod. *If you do not have a cheesecloth. 2. 28mg • calc. transfer the sorbet to an airtight container and place in freezer for about 2 hours. about 15 to 20 minutes. Makes about 5 cups (ten ½-cup servings) 4 ½ 1 2 1 1½ 1½ cups lowfat plain yogurt. 2. Cover and refrigerate 2 to 3 hours. 1g • fat 12g • sat. creamy texture. Turn on the Cuisinart® ice cream maker. Nutritional information per serving (based on ½ cup): Calories 183 (6% from fat) • carb. Cover and refrigerate overnight. 2. or overnight. or until just softened. fat 0g • chol. Bring mixture just to a boil and then remove from heat. you can use a couple of layered paper towels. Once the berries are cooled. stir into the yogurt/sugar mixture. 3mg • sod. Makes about 6 cups (twelve ½-cup servings) 1½ 1¹∕³ 1 2 cups water cups granulated sugar whole vanilla bean. but any one of your favorite herbs could be substituted. reserve. 25g • pro. pour the mixture into the frozen freezer bowl and let mix until thickened. Add the coconut milk to the strained mixture. or overnight. Cover and refrigerate 2 to 3 hours. Makes about 5 cups (ten ½-cup servings) 3 1²∕³ 1²∕³ 1 cups water cups granulated sugar pinch salt cups cocoa powder. Remove from freezer about 15 minutes before serving. strained through a cheesecloth* for 2 to 4 hours cup granulated sugar pinch salt teaspoon pure vanilla extract tablespoons light corn syrup pound frozen mixed berries tablespoons honey tablespoons fresh lemon juice 3. our Dark Chocolate Sorbet is a real treat. divided cups packed fresh basil (if a stronger basil flavor is wanted. pour the mixture into the frozen freezer bowl and let mix until thickened. Turn on the Cuisinart® ice cream maker. halved and seeds scraped pinch salt cans (13. 3g • fat 1g • sat. Combine the water. Strain. Turn on the Cuisinart® ice cream maker. Let mixture steep for 1 hour. Makes about 5 cups (ten ½-cup servings) 3 2 2 1½ cups water cups granulated sugar tablespoons lemon zest. salt. sugar. Gradually add the cocoa powder to the simple syrup by whisking constantly until smooth. Remove from freezer about 15 minutes before serving. The sorbet will have a soft. 3 9 . 41g • pro.5 ounces each) unsweetened coconut milk Lemon Basil Sorbet The basil adds a nice undertone to the sorbet. The frozen yogurt will have a soft. honey and lemon juice on low for about 10 minutes. transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Prepare a simple syrup with the water. and cool. transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. 15mg • calc. about 15 to 20 minutes. sugar and salt by combining all three in a medium saucepan set over medium-low heat. 167mg • fiber 2g 1. 2mg • fiber 3g Sorbets Coconut Sorbet Delicious when topped with toasted coconut or our Chocolate Sauce (page 12). 3. 4g • fat 1g • sat.Lowfat Strawberry Frozen Yogurt The tanginess of the yogurt comes through in this frozen treat. In a medium saucepan. Add the vanilla and stir to combine. fat 11g • chol. If a firmer consistency is desired. fat 1g • chol. discarding liquid.

Once the simple syrup is ready. Place another cookie on top of the ice cream and press down until the ice cream just reaches the edge of the cookies. Using a small ice cream scoop (about 1½ inches in diameter) scoop the dough onto a parchment-lined cookie sheet (each round should be about 2 tablespoons). Add the cocoa nibs and pecans and mix on low until just combined. Add the dry ingredients and. transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. or overnight. 2. Nutritional information per serving (2 cookies. Nutritional information per serving (based on ½ cup): Calories 175 (0% from fat) • carb. add the basil and salt. Prepare a lemon simple syrup with the water. 4. Strain the chilled mixture through a fine mesh strainer. 0g • fat 0g • sat. Makes about 5 cups (ten ½-cup servings) 2 1½ 4 cups water cups granulated sugar pinch table salt cups frozen raspberries. flour. or overnight. 5. baking powder. Strain half of the mixture through a fine mesh strainer to remove the seeds. 9mg • fiber 2g 10 . miniature chocolate chips can be substituted. 3. 0mg • sod. sifted cups bread flour teaspoon baking powder teaspoon salt tablespoon instant espresso powder cup unsalted butter. or until the cookie looks dry. scoop about 3 tablespoons of your favorite ice cream onto the flat part of one cookie. about 15 to 20 minutes. Wrap each ice cream sandwich in plastic wrap and chill in a freezer until firm (about 20 minutes). Turn on the Cuisinart® ice cream maker. 0g • fat 0g • sat. sugar and 1½ tablespoons of the lemon zest by combining all three in a medium saucepan set over medium-low heat. but not firm. but the color makes a beautiful presentation on any menu. If you cannot find them. using a low speed.1. Continue with each set of cookies. reserve. The sorbet will have a soft. or you can double the amount of pecans. Cook mixture until the sugar is fully dissolved. Makes 24 cookies (for 12 ice cream sandwiches) ¹∕³ 1¹∕³ ¾ ¼ 1 ½ 1 1 1 3 cup cocoa powder. Gradually add the sugar and mix until creamy. 3. 3g • fat 11g • sat. The sorbet will have a soft. Using an immersion blender. To assemble: Using a small ice cream scoop. mix until fully incorporated. 2. cream until smooth. Use a spatula to aid in passing the purée through the strainer. fat 0g • chol. Let cookies fully cool before assembling. Using medium speed. pour the mixture into the frozen freezer bowl and let mix until thickened. Prepare a simple syrup with the water and sugar by combining both in a medium saucepan set over mediumlow heat. Turn on the Cuisinart® ice cream maker. 18mg • fiber 1g 1. transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from heat. If you cannot find cocoa nibs. add the reserved zest through the opening on top of the ice cream maker and let churn until combined. A perfect match for your favorite flavor. creamy texture. Add the egg and vanilla and mix until combined. fitted with the mixing paddle (or use a hand mixer fitted with the mixing beaters). blend the mixture until smooth. not including ice cream): Calories 225 (42% from fat) • carb. 2. 16mg • calc. toasted Raspberry Sorbet Not only is this sorbet sweet and refreshing. Preheat oven to 350°F. 15mg • fiber 1g Frozen Desserts Ice Cream Sandwich Cookies A step above the traditional ice cream sandwich cookies. 47g • pro. salt and espresso powder in a small bowl. 3. Once the simple syrup is ready. room temperature and cubed cup granulated sugar large egg teaspoon pure vanilla extract tablespoons cocoa nibs (These can be found in most gourmet or cooking stores. 31g • pro. thawed ¼ 1. Cover and refrigerate 2 to 3 hours. Let the mixture steep for 30 minutes. pour the mixture into the frozen freezer bowl and let mix until thickened. 14mg • calc. If a firmer consistency is desired. Combine the cocoa powder. Remove from freezer about 15 minutes before serving. 37g • pro. substitute with coarsely chopped. Bake in the preheated oven for about 15 to 20 minutes. add the salt and the raspberries. Stir in the lemon juice. toasted pecans or miniature chocolate chips. about 15 to 20 minutes. Cover and refrigerate 2 to 3 hours. Put the butter into the bowl of a stand mixer. 39mg • sod. Cook mixture until the sugar is fully dissolved. 0mg • sod. When the sorbet is almost done. Use a cup to flatten each cookie mound down.) cup chopped pecans. If a firmer consistency is desired. fat 0g • chol. Whisk to blend. creamy texture. 89mg • calc. fat 6g • chol. Remove seeds and repeat with the second half. Nutritional information per serving (based on ½ cup): Calories 140 (0% from fat) • carb.

Using a 2¼-inch round pastry cutter. Nutritional information per brownie: Calories 166 (46% from fat) • carb. Place a cooling rack on top of a wax/parchment lined pan. 4. but they can also be made in a 9-inch square pan as regular brownies. beat until well combined. 17mg • fiber 2g 1 6 2 4 1 2 1 2 2 1 1 1. all-purpose flour teaspoon table salt 1. Bake for about 25 to 30 minutes. When fully cooled. melt the chocolate. Cover with wax paper and freeze for about 15 minutes. Makes 35 brownies nonstick cooking spray cup unsalted butter. Add the granulated and brown sugars and beat on speed 4 until light and thickened. 62mg • sod. Remove the ice cream/brownies from the freezer. Nutritional information per bonbon: Calories 282 (54% from fat) • carb. mix the eggs and egg yolk on speed 3 until lightened. 3. 2g • fat 9g • sat. 4. Coat a jelly roll pan (approximately 12" x 18") with cooking spray and then line with parchment. In a heatproof bowl set over a pot of simmering water. finely chopped large eggs large egg yolk cups granulated sugar cup packed light brown sugar teaspoons instant espresso powder teaspoons pure vanilla extract cup unbleached. 77mg • calc. about 30 seconds. In the bowl of a stand mixer fitted with the mixing paddle. Add instant espresso and vanilla. roughly chopped cup unsalted butter. or overnight (covered with wax paper). 44mg • sod. 70mg • calc. Stir the flour and salt into the chocolate mixture. 10mg • fiber 1g 11 . 2. Place the ice cream/brownie pieces on top of the cooling rack. 22g • pro. While the ice cream/brownies are chilling. set aside to cool to room temperature. Preheat oven to 375°F. leaving about ½-inch space in between each one. 32g • pro. or using a hand mixer fitted with the mixing beaters. Using a ladle. another 30 seconds to 1 minute. Makes 35 bonbons 1 1 12 ¼ 1 recipe Chocolate Brownies (recipe follows) recipe (about 5½ cups) strawberry ice cream (page 4) ounces bittersweet or semisweet chocolate (about 2 cups of chips).Strawberry Chocolate Bonbons This decadent dessert is reminiscent of frozen chocolate-covered strawberries. Pour into prepared pan. or until edges are dry. cubed tablespoon light corn syrup Chocolate Brownies These brownies are for our bonbons. 2. cut 35 rounds out of the pan of brownies. Put the butter and chocolates into a heatproof bowl and place over a pot of simmering water. Reserve cut brownies on a wax/parchment paper-lined pan that will be able to fit in your freezer. place one scoop of the ice cream on each brownie round. reserve remaining brownie bits for another use (great crumbled into freshly churned ice cream). Add the chocolate/flour mixture to the egg/sugars mixture and mix on speed 1 until just incorporated. or until fully hardened. Stir to combine and cool to room temperature. fat 11g • chol. Be sure that the chocolate fully covers the gelato. Once both are completely melted. make the chocolate glaze. Using a 2-inch ice cream scoop. fat 5g • chol. 3g • fat 18g • sat. Let the chocolate harden and then freeze for 15 minutes. cut into rounds using a 2¼-inch round pastry cutter. cubed ounces unsweetened chocolate. reserve. 3. slowly pour the melted chocolate/butter mixture over each ice cream/brownie. finely chopped ounces bittersweet chocolate. 5. Reserve. butter and corn syrup together.

fat 7g • chol. water and corn syrup. 21g • pro. stir together the sugar. let heat until just melted. Be sure to clean the inside walls of the pan if there is any sugar on the sides (a clean. 2g • fat 16g • sat. 33mg • sod. Press 2∕3 of the chocolate crumb mixture into the bottom and half-way up the sides of an 8-inch spring-form pan. 9mg • fiber 0g Chocolate Sauce So much better homemade – you will be amazed by how easy it is to make. but any of your favorite flavors would work. Reserve. Before serving. Pulse until finely chopped. 176mg • calc. take it off the stove and slowly and carefully stir in the cream. Spread the remaining ice cream evenly over the top and smooth completely with an offset spatula. 8g • fat 35g • sat. combine the cream. or 8 ounces of plain chocolate cookies recipe Pistachio Ice Cream (page 7). Cover and chill in the freezer for a minimum of 4 hours. or overnight to completely firm the cake. reserve.Pistachio Birthday Cake We love this recipe with our pistachio ice cream. combine the butter and chocolate. chill 10 to 15 minutes to let crust harden. salt. 27g • pro. salt and cinnamon. one piece at a time. Makes 12 servings 6 3 40 1 ½ tablespoons unsalted butter. 31mg • sod. In a heat-proof bowl set over a pot of simmering water. Use immediately. heavy-bottomed saucepan. 0g • fat 10g • sat. remove the ice cream cake from the pan and sprinkle the chopped pistachios on top of the cake. 122mg • fiber 2g 1. wet pastry brush works best). In a small. Sprinkle the reserved chocolate crumb mixture over the chilled iced cream. 27mg • calc. slowly whisk in the butter. 184mg • calc. fat 17g • chol. Set over mediumlow heat and cook until the sugar mixture turns a very light amber color (about 10 to 15 minutes). 3. toasted Sauces Caramel Sauce While we love this sauce on our ice creams. In a medium. Once the sugar mixture has a light amber color. 2. continually whisking to emulsify until all the butter has been added. and return to freezer again to chill for about 30 minutes. Nutritional information per serving: Calories 483 (63% from fat) • carb. Set over low heat and bring to a strong simmer. 4. heavy-bottomed saucepan. softened. Put the chocolate water cookies into the bowl of a food processor fitted with the chopping blade. vanilla. press down gently. Remove from freezer and spread half of the ice cream over the chilled chocolate crust. Stirring occasionally. Immediately pour over the reserved chocolate and let sit for five minutes before whisking to combine. 25mg • fiber 2g 12 . or 5 to 6 cups of your favorite flavor cup chopped pistachios. Place in freezer. Makes about 1 cup 1 ¾ 1½ ½ cup semisweet chocolate (about 6 ounces). Cover directly with plastic and return to freezer for about 30 minutes. or keep warm over a pot of warm water. fat 10g • chol. Serve on chilled plates. chopped chocolate wafer cookies (Nabisco® brand works well). 38g • pro. 182mg • sod. or until just firm. Nutritional information per serving (2 tablespoons): Calories 229 (61% from fat) • carb. Nutritional information per serving (2 tablespoons): Calories 198 (46% from fat) • carb. it can also be used as a dipping sauce for fruit and cake. cubed ounces semisweet chocolate. After the cream has been incorporated. chopped cup heavy cream tablespoons light corn syrup teaspoon pure vanilla extract pinch sea salt pinch ground cinnamon 1. 2. Use immediately. Put the chocolate into a mixing bowl. Add the melted butter/chocolate mixture through the feed tube of the processor and pulse until completely combined. or keep warm over a pot of warm water. Makes about ¾ cup ¾ ½ ¼ 1 ¹∕³ 3 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) tablespoon light corn syrup cup heavy cream tablespoons unsalted butter. corn syrup. cut into ½-inch cubes 1. Keep a close eye on the caramel sauce as it can burn easily. 2.

Serve over pancakes or crêpes for your loved ones. thawed (about 2½ cups) tablespoons granulated sugar (depending on sweetness preference) pinch sea salt pinch orange zest 1. 9g • pro. 17mg • calc. Strain through a fine mesh strainer and discard the seeds. Add remaining ingredients and process for an additional 45 seconds. Put the raspberries into the bowl of a food processor fitted with the metal chopping blade. 7mg • fiber 2g 13 . Makes about 1 cup 1 2 to 3 12-ounce bag frozen raspberries. fat 0g • chol. 0mg • sod. Taste and adjust sugar amount to personal preference.Raspberry Sauce This works well with more than just frozen desserts. Nutritional information per serving (2 tablespoons): Calories 36 (0% from fat) • carb. process for 15 seconds. 2. 0g • fat 0g • sat.

NOTES .

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