Cuisinar*
Frozen Yogurt-Ice Cream @orbet Maker
INSTRUCTION/ RECIPE BOOKLET
AUTOMAJK FROZEN YOGURT-ICE CRFAM & SORBET MAKER

I~~PORTANT SAFEGUARDS

\\%en using an electrical appliance, basic safeg precautions should al\\ ays be follo\t ed to reduce the risk of fire. electric shock. and/or injury to persons including the following:
the appliance is in the OFF position. 11. This appliance is for household use. An!- servicing other than cleaning and user maintenance should be done only by authorized Cuisinart Repair Personnel. 11. Do not use the freezer bon 1 on tlames, hot plates or stoxs. Do not expose to heat source. Do not wash in dishwasher: doing so may cause risk of fire, electric shock or injury.
Check T-oltage to he sure that the voltage indicated on the name plate agees with l-our wItage. Se\-er clean n ith scouring PO\\ ders or hard implements.

TABLE OF CONTENTS

Important Safeuards._.____.. p.2 Introduction. p.2 Features and Benefits.p3. Before Using for the First Time. p.4 Freezinq Time and Bowl Preparation.p.-i.\Iakiy Frozen Desserts or Drinks. p.4 ;\ddiny Ingredients.__..p.t Cleaning and Stornpe.p.5 Recipes and Kecipe Tips _.. p.5 \\~arrxIh.,__,.,.,__.__.,.,.,.,.,. p.
I. READ ALL INSTRVCTIONS BEFORE
CSIXG. _. To protect against risk of electric \hocl\, do not place cord. plug, or bxe of appliance in water or any other 11qu1d. 3. Close sups kion i\ necewq u hen an!appliance is used I)!- or iicx children. -t. I;nplup from outltl I\ hen not in use. before putting on or taljng off parts, and before cleaning. 5. Avoid contact \\ith moling part. Keep hands, hair, clothin5 as r\ell a5 spatulas x~tl o4w utellsils away durmg operation to reduce II,, ri\l, of injury to persons. and/or damdgc to thy 21qrliance. 6. Do not operate an!- appliance \\ ith (1 damaped cord or plug, or dfter the appliance malfunctions. or is dropped or damaped in y!- manner. Renlrn the appliance to the nearest C,ulsinart Repair Center for examination, repair, electrical or mechanical adiustment. 7. The use of attachments not recommended b\. Cuisinart ma!- cause fire. electric shock or nsk of injuries. 8. Do not use outdoors. 9. Do not let c(Jrd haiy over edge of table or counter. or touch hot surtkw. 10. Keep hands and utensils out of freezer bowl while in use to reduce the risk of injm? to persons or to the appliance itself. DO SOT USE SH,\RP OBJECTS OK L-TESSIIS ITSIDE TIIE FREEZER BO\\Z! Sharp objects M ill scratch and damage the inside of the freezer ho\\ 1. A rub her spatula or I\ ooden spoon may be used v hen
SAVE THESE INSTRUCTIONS HOUSEHOLD USE
SPECIAL CORD SET INSTRUCTIONS
lhis appliance has 3 polar-i& plq (one blade is wider than the other). Ii) reduce the risk of electric shock, this plug 1, ill fit in a polarized outlet onll- one w31. If the plup does not fit full\ in the. outlet. rewrse the ply, If it still does not tit, contact 3 qualified electrlcl~in. Do not attempt to defeat this safctv feature.

INTRODUCTION

~onyrah~ladons! \i)ui e purchdsed 11 Cuisinart.\utoniatic Frozen I+&Ice Cream k Sorbet 1 laker. Theres no faster u av to mah all \ our fxorite frozen desseris. In ds little ai 10 minutes. I-ou can serve up to 1 Y quarts of low-t& frozen ! o.yurt or w)nderfilll\- rich ice crexn. Or. 1 ou c-w make frozen drinks, lox~fat sherbets or sorbets. Since yu select the inyrcdients. yu !inoxr !-oure uradnp !-our kunil! and friends to hekhful, naturalI!- delicious frozen delights. The Cuisinart.\utomatic Frozen liyw-Ice Cream & So&t \laher is hilly.iutomatic. just turn on the machine and pour iyredirnn into the spout. Its dout,lc-insulated freezer bon-l i5 engineered to gjve I-ou even results. Its ~ieratin~ king arm lea\ es e\ &thing cream\ ~xxi Ii@. \\hether you hy the recipes in this hookirt or make up your own, yure sure to tind your nev Cuisinxt 4utomatic Frozen \@rt-Ice Cream k Sorhct \I,iLer 3 pltxure to use. Like Al Cuisinart appliances. it \\ as de+ned to hrinn you xars of enjo\inent. Baclxd hi- 3.kx limited \\.irr;xxv.

CAUTION

lhis appliance is for household use. Any seniciny other than cleaning and user m~kwxmce should be performed I~!- an authoriretl sen ice representative.
Do not immerse hate in v ater. -Lo reduce the risk of fire or electric shock do not disassemble the base. Sore: the IMW does not contain an! uwr-wn icedblr p;irts. Repairs should Ix made onk h!.luthorizcd personnel.

FEATURES AND BENEFITS

The Parts: 1. Ingredient Spout:
Pour recipe ingredients through the spout. Also use to add ingredients, like chips or nuts, without interrupting the freezing cycle.

2. Easy-lock lid:

Transparent to let you watch the freezing process as it progresses. Lid is designed to easily lock to the base.

3. Mixing Arm:

Mixes and aerates ingredients in freezer bowl to create,the frozen dessert or drink. Creates volume and makes frozen products light and airy.

4. Freezer Bowl:

Contains cooling liquid between a double insulated wall to create fast and even freezing. Double wall keeps the bowl cool and at an even temperature.

5. Base:

Contains heavy duty motor strong enough to handle ice cream, frozen yo_wrt, sherbet, sorbet, and frozen drinks.

6. OnlOft Switch:

Just put switch in the on position to begin operation. The Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Alaker does the rest for you.

7. Rubber Feet:

Son-slip feet keep base stationary during use.
6. Cord Storage (Not Shown):
Unused cord is easilv pushed into the base to keep counters neat and safe.
BEFORE USING FOR THE FIRST TIME
Cnpack the Frozen YoLgurt-Ice Cream 8r Sorbet Maker. Remove the foam inserts. Lift up the lid, mixing arm, and freezer bowl. All parts are packed inside each other. Remove the foam insert. Lift out the base. Remove all literature. DO SOT immerse the motor base in water. \\ipe it with a moist cloth. \Issh the lid, freezer bowl and mixing arm in N arm soapv u ater to remove am dust or residue from the manufacturing and shipping process. DO SOT clean an)- of the parts with abrasive cleaners or hard implements.
MAKING FROZEN DESSERTS OR DRINK!3
1. Prepare recipe ingredients from pages that follow or your own recipe.
5. Press Onlon switch to ON position.

Bowl will begin to turn.

6. Immediately pour ingredients through ingredient spout. 7. Frozen Desserts or Drinks will be done in 20-30 minutes.
Cuisinart recipes begin on page 5. If YOU use vour own recipe, be sure it yields iii quarts or less. For best results, prepare ingredients in a container that is easy to pour from.

2. Remove the freezer bowl from the freezer. (Remove plastic bag, if you have wrapped freezer bowl.)
The time n-ill depend on the recipe and I-olume of dessert or drink vou desire. \\hen the mixture has thickened to !-our liking. it is done. If you desire a firmer consistent!; transfer the dessert or drink to an air tight container and store in the freezer for two or more hours.
NOTE: Do not store frozen desserts or drinks in the freezer bowl. Desserts and drinks will stick to the side of the freezer bowl and may damage the bowl. Store only in a plastic air tight container.
Place howl on the center of the base. SOTE: Bowl will begin to defrost quickh once it is removed from freezer. Lsc it immediateI\- after removing from freezer. 3. Place mixing arm in freezer bowl. Arm does not tit 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 allo\~ s lid to rest on base
FREEZING TIME AND BOWL PREPARATION
The 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 vow freezer is. For the most conwnient frozen desserts and drinks, leave your frcezcr bowl in the freezer at all times. You can take it out an\- time for immediate use. In general, freezing time is between 6 hours and 22 hours. To determine whether the hoal is completely frozen, shake it. If you do not hear liquid moving, the cooling liquid is frozen. Before freezing, wash and dn_ the bowl. \\*ap it in a plastic bag to prewnt freezer burn. \\t recommend that you place the freezer boa-l in the back of your freezer n-here it is coldest. Reminder: Your freezer should be set to 0 F to ensure proper freezing of all foods.

ADDING INGREDIENTS

Ingredients such as chips and nuts. should be added about 5 minutes before the recipe is conplete. Once the dessert or drink has be&gun to thicken. add the ingrcdicnts through the ingredient spout. Suts and other ingredients should he no larger than a chocolate chip.

in multiple positions. The raised circle on the lid should line up with the raised area on the base (see diagram).

SAFETY FEATURE

The Cuisinart- -\utomatic Frozen &gurt-Ice Cream & So&t \Iaker is equipped with a safeg feature that automatically stops the unit if the motor overheats. This mal- occur if the dessert or drink is extremely thick, if the unit has been running for an ew&vely long period of time, or if added ingredients (nuts, etc.) are in extremeI!large pieces. To reset the unit, put the OS/OFF Switch in the OFF position. Let the unit cool off. Mter a fenminutes. vou maI- turn the unit on again and continue making the dessert or drink.

CLEANING AND STORAGE

Cleaning
Clean the freezer bowl, miyin? arm and lid in warm soap\- water. DO ;VOT PUT FREEZER BO\\-L IS THE DISH\\:\SHER. DO SOT CLE.S \\7TH ABR-\SI\T CIE~XSERS OR fiIPLE1lESTS. 1Vipe motor base clean with damp cloth. D? all parts thoroughly.

Storage

Some recipes use pre-cooked inqedients. For best results, the mixture should be &led overnight before using. Or, chill the recipe over an ice bath, until it is completeI\- cooled, before using. To make an ice bath, fill a large container xvith ice and Lvater. Place saucepan or other container into the ice bath. Cool (me-cooked) ingredients completely. Prior to freezing, most recipes ma!- be stored in the refrigerator for up to 3 days. You may substitute lower fiat creams (e.g. half and half) and milks (_7%, 1%) for hea\? cream and whole milk used in many recipes. Ho\\ es-er, keep in mind that the higher the fiat content, the richer and creamier the result. VsinT lower fat substitutes may chanse the taste, consistent! and texture of the dessert. \\hen substituting, be sure to use the same whnne of the substitute as you would have used of the original item. For example, if the recipe calls for hvo cups of cream, use a total of two cups of the substitute (such as 1 cup cream, 1 cup whole milk). You mav substitute artificial sv eeteners for sugar. If the reci e is to be precooked. add the su eetener (7fiw t 1 e he?tmr recess is complete j and inpredi;nts have Cooke Stir the mi\-ture thoro@hh to dissolve the sweetener. In recipes that use alcohol, add the alcohol during the last hv0 minutes of the freezing process. Otherwise, the alcohol may impede the freezing process. \\llen ma!Ang wrbct, be sure to test the ripeness and weemess of the fruit before you we it. The freezing process reduces the SM eemess of the t&it so that it tastes less sweet than the recipe mixture. If the fruit tastes tart, add surer to the recipe. If the fruit is \ew ripe or sweet. reduce the amount of supar noted in the recipe.
DO SOT fill the freezer bowl more than l/-l from the top of the freezer-bon-l.The ingedients \rill increase in volume durinp the freezing process.

\\hen making more than one recipe at a time. be sure the freezer howl is completel!- frozen before each use. Alake sure mising arm and lid are in place hefore turninp machine on.
QUICK & SIMPLE RECIPES
The following recipes are easy to prepare, contain no epps and require no cooking.

SIMPLE VANILLA ICE CREAM

DO SOT put freezer bow-l in freezer if it is wet. DO NOT store lid, mixing arm, or base in freezer. You may store the freezer bon-l in the freezer for convenient, immediate use. Before freezing, u-rap the bow1 in a plastic hag to prewnt freezer burn. Do not store frozen desserts or drinks in the freezer bowl in the freezer for more than 30 minutes at a time. Transfer frozen desserts or drinks to an airtight container for longer storage in the freezer.
Easier than ever to make. Simpl!- combine ingredients and freeze. Alakes: Ten l/?-cup sen-inys 7 cups heay cream. chilled cup whole milk. chilled ;.3/J cup sugar I teaspoon \-anilla extract Place ingredients in a medium mitiny bowl and combine until u-e11 blended. Pour into freezer bon-l, turn the machine OS and let mix until mixture thickens, about 20 - 25 minutes. If desired, transfer ice cream to an airtight container and place in freczcr until firm, abou;? hours.

RECIPE TIPS

The recipes that follow offer vou a variety of options for delicious frozen d&h and desserts. You may create or use recipes of your own, as long as they yield no more than l/: quarts.

Recipe lips:

Frozen desserts from the Cuisinart Automatic Frozen lbhpurt-Ice Cream h Sorbet Alaker use pure. fresh: ingredients. Because of this. the desserts and d;inks do not have the same characteristics of commercially prepared frozen desserts and drinks. Alost store-bought \ ersions use Lgums and presen-ati\-es to make them firmer. If YOU desire a firmer consistency transfer the de&ert or drink to an airtight container and store in the freezer until desired consistent!- is reached, usuallv two or more hours.

Variations:

The Cuisinart recipes listed belwr u ill +ld up to I/ quarts of dessert or drink. \\1en pouring vour recipe in through the ingredient spout, 5

Fruit Ice Cream: Add l/2 cap coal-se!v chopped fixit (seeds and pits remoz-ed) during the last i - 10 minutes offi-eezing. SIMPLE CHOCOLATEALMOND ICE CREAM
If desired, transfer ice cream to an airtight container and place in freezer until firm, about 2 hours.
Sutritional infornution per sen mc: Ckxiec 253 (;j% from 6t). carbo. ! 1 F, pro. ht. !lp. sat. fat 105. chol. i;ms. cod. Zhme.
FROZEN BANANA CREAM PUDDING
Children love to help make this creamy frozen dessert. and they love to eat it too!
Alakes: Eight l/2-cup servings cups whole milk -l-ounce package banana cream instant pudding
Use a good quality chocolate syrup for best flavor. ,Makes: Ten ~/~-CUP servings l/l/2 cups heavy cream, chilled cup whole milk, chilled cup chocolate syrup tablespoons sugar teaspoon almond estract

EASY FROZEN

LEMONADE
Thick, slushy and refreshing. It tastes like it is hard to make. Makes: Four l-cup servings -l cups lemonade, chilled Pour into freezer bowl, turn the machine ON and let mix until mixture is thick and slush!; about 20 minutes. Pour into glasses and serve immediately.
Place ingredients in a medium mixing boal and combine until well blended. Pour into freezer bonl, turn the machine OS and let mix until mixture thickens, about 15 - 20 minutes. Serve immediately, or if desired, aansfer to an airtight container and store in the freezer.
Sutritional information per servm~: Cdlories 10; (25% from t;lt). carho. 1 Ty. pro. bt 38. sat. fx Zg. chol. l?mg. sod. 102mg.
Place ingredients in a medium mixing bowl and combine until well blended. Pour into freezer bowl: turn the machine OS and let mix until mixture thickens, about 20 - 25 minutes. If desired, transfer ice cream to an airtight container and place in freezer until firm, about 2 hours.
Sutritional mformatlon per wn my CalarIes 104 (O4, from fat). Cdrho. I$. sat. fat Og. chol. IIny. wd. Xmg.
SLUSHY KOOL.AID%.I refreshing treat for busy kids. CHOCOLATE FUDGICLE ICE CREAM Kids love it! Its easy to make and fun to eat. It even stays soft in the freezer.

pm. I@

Makes: Eight ~/~-CUP servings t cups Kool--iid, chilled Pour into freezer bowl, turn the machine OS and let mix until mixture thickens, about 15 - 20 minutes. Serve immediatelv, or if desired, aansfer to an airtight container and store in the freezer.
Kutritiotul infornutlon per senmg: Calorie$ 48 (0) from fX). who. 12:. pro. 0:. tk 0~. ut. t& Og. chol. Omg. sod. -me.

PISTACHIO ICE CREAM

Ground pistachio nuts add rich flavor to this delicious dessert. Llakes: Twelve l/2-cup servings l/cups heal-y cream, chilled cup whole milk, chilled cup coarsely chopped pistachio nuts cup sugar teaspoon vanilla extract drop green food coloring (optional)

Llakes: Eight I/~-CUP servings 7 cups whole milk ; -I-ounce package chocolate instant pudding Place ingredients in a medium mixing bo\r I and combine until well blended. Pour into freezer bowl, turn the machine OS and let mix until mixture thickens, about 15 - 20 minutes. Serve immediately, or if desired. transfer to an airtight container and store in the freezer.
Place ingredients in a medium mixing bowl and combine until well blended. Pour into freezer bowl, turn the machine ON and let mix until mixture thickens, about 20 - 25 minutes.

GOURMET RECIPES

LOW-FAT PEACH FROZEN YOGURT This dessert has such a creamy consistency, youll never believe it is Iox-fit. Makes: Eight l/?-cup servings can (l-t ounces) peaches pac!xd m juice cups low-fat vanilla voqurt i/4 cup sugar L
CHOCOLATE FROZEN YOGURT Lower in fat than traditional ice cream, the chocolate tlavor is rich and satisti-inp.\lakcs: Ei$t l/2-cup sen-inps
cup \vhole milk ounces semisn-eet chocolate chips cups lowfat vanilla yogurt

l/-t c u p sugar

Drain peache\, resening I/2 cup of juice. Put+ peaches in a Mender. Add voprt, reserved juice and supr; blend until comkned. Pour into freezer howl, turn the machine OS and Ict mix until thickened, ahout 25 - 30 minuw. If desired, place frozen yoprt in XI m-tight container and place iv freezer until firm, about 2 hours.
Conil~ine milk and chocolate in a Mender or food processor until wll Ihdcd and smooth. ahout 1.i seconds.-\&I y0~cp-t and syar; process until smooth. about 15 seconds. Pour into tkezer ho\c I and let mis until thickened. about 25 - 30 minutes. If desired, transfer frozen 2 \-wurt to an airti$t container and place in kwer until timi, alxwt 2 hours.
.\Ieanwhile heat volks. sup and \-anilla e\vact in a small howl until jight yellow and Smooth. about 1 - 2 minutes. ;\dd 4 tablespoons hot cream/milk mixture ad stir until comhincd. GradualI\ add egg yolli mixbrr to a-arm crenni mixture. stir&g continuoustv to prewnt the cgp t?om curdlinp. Cook ow io\r he;lt until &phtl!- thickened and IlliShHe cod& the hack of a spoon, about 3 - 4 minutes. Cool completeI!-*. \\hen cool. scrape seeds time I-anilla bean and add to ice cream mixture. Discard bean shell. Snr until wll combined. Pour into freezer howl, horn the machine OS and let mis until mixrure thickens. about 30 - li minutes. If desired, aansfer ice cream to an airtight container and place in freezer until firm. nhout I hours. * Pldce mismre in a cowred container and store in the r&yerator owrnipht. Or chill over an w bath for about -30 minutr5 if yu wkh to mahe ice creAm ri$t d\\d\.

J/av-intiorz:

JRriatiom:
PREMIUM VANILLA ICE CREAM

QUICK VANILLA ICE CREAM

STRAWBERRY ICE CREAM ,4 creamy delicious treat. Frozen strawberries ma!

RICH CHOCOLATE ICE CREAM

This simple recipe is easy to make and children enjov helpinn! 112 use egg substitute to reduce the ;isk of u&g uncooked egps. Makes: Ten X-cup senings 2/2 1-W 1 cup sugar cup egg substitute cups heavy cream cups whole milk tablespoon vanilla extract
be subs&ted when fresh are not available.\lakes: Ten I/~-CUP servings l-1/2 l-112 l-1/i/cups strawherrics, washed and hulled* cups hea\? cream cups whole milk egg yolks cup sqar tablespoons ~milta extract
Cream!; delicious and smooth, a fiavorite of choc-o-holics es-en-where! JIakes: Eipht l/l-cup sen-inss S -J ounces semi-sweet chocolate, finely chopped cups heal?- creBm cups whole milk egp y o l k s cup supar tablespoon pure vanilla extract
Place sugar and egg substitute in a large mixing bowl and beat on medium speed with an electric hand miser until light and fluf$, about 2 - 3 minutes. Add cream, milk and vanilla. Mix on medium speed until combined, about 1 - 2 minutes. Pour into freezer bowl, turn the machine ON and let mix until mixture thickens, about 20 - minutes. If desired, transfer ice cream to an airtight container and place in freezer until firm. about 2 hours. Variations:
Finely chop strawberries in a food processor; reserve. (This u-ill yield 1 cup of chopped saaa-berries.) Combine cream and milk in a medium saucepan over medium heat and cook until mixture almost boils, about 5 - 8 minutes. Reduce heat to low. Jleanwhile beat volh, supar and vanilla extract in a small howl until iiyht ! ellov and smooth, about I - 2 minutes. Add 4 tablespoons hot cream/milk mixture and stir until combined. Graduallr add e:p yolk mixture to uarm cream mixture. stir&s continuously to prevent the eggs from curdling. Cook over low heat until slightly thickened and mixture ccxats the back of a spoon, about 3 - 4 minutes. Cool completely**. I\hen cool xid resen-cd strawberries and stir until well comhincd. Pour into freezer boM I, turn the machine OS and let mix until mixture thickens. about 20 - 25 minutes. If desired, transfer ice cream to an airtight container and place in freezer until tit-m, about 2 hours. * For frozen strawberries: L-se I -l/2 cups frozen whole strawberries (no supx added). PartialI! defrost. Chop in a food processor when they are soft enoqh to be pierced with a sharp knife. (This will yield 1 cup of chopped strawhcrries.) ** Place mixture in a covered cnntaincr and store in the refrigerator overnight. Or chill o\-er an ice bath for 30 minutes if vou wish to make ice cream ripht a\\ av.
Break chocolate pieces into Ill-inch pieces and finely chop in a food processor. Combine cream, milk and chocolate in a medium saucepan over medium heat and cook until mixture almost boils and chocolate is melted, about 5 - 8 minutes. Reduce heat to IOU: Jleanwhile beat yolks, sqar and vanilla extract in a small bowl until iight yellow and smooth, about 1 - 2 minutes. Add 4 tablespoons of n-arm cream/chocolate mixture and stir until combined. Gradualh- add egg yolk mixture to warm cream/chocolate n&we, stirring continuously tn prevent the egs from cuidlinp. Cook owr low heat until slightly thickened and mixture cwats the hack of a spoon. about 3 - 4 minutes. Cool completely*. Stir sentl!- and pour into freezer bowl. Turn the machine OS and let mix until mixture thickens, about 25 - 30 minutes. If desired, transfer ice cream to an airtight container and place in freezer until firm. about 2 hours. *Place mi\nlre in a covered container and store in the refri~erxor ovxni~ht. Or chill over -an ice bath for 30 minutes if you wish to make ice crellm right away I&7-iation:

FRESH LEMON SORBET Bits of grated lemon zest add a burst of flavor to this refreshing sorhet. Jlakes: Eight l/~-cup servings
cups sugar cup5 water 1-W cups fresh lemon juice
( juice of about 6 lemons) tablespoon yrated lemon zest*
Combine sugar and water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer unbl supar dissolves, about 3 - -I minutes. Cool completely*. \\hen cool, add raspberries and lemon juice; stir to combine. Pour into freezer ho\\ I. turn the machine OS and let mis until mixture thickens, about ?i - 30 minures. If desired, transfer whet to an airtight container and place in freezer until firm, ahout 1 hours. * Place mixture in 3 covered container and store in the refrigentor overnight. Or chill o\-er an ice bath for 30 minutes if you M ish to make sorhet right d\vd!-
** Place mixture in a covered container and store in
the refrigerator overnishht. Or chill dver an ice bath for !O kinutes if vou wish to make sorbet ri?ht wav.
LIME SHERBET Cool and refreshins, lime sherbet has heen a fa\ orne for years!.\Iakes: Eight

l/?-cup

Combine sugar and wter in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer until supar dissolves, ahout 3 - 4 minutes. Cool completcl~-**. \\hen cool, add lemon juice and zest; xir to combine. Pour into freezer bowl, turn the machine OS and n1i.x until mixture thickens. about 25 - 30 minutes. If desired. transfersorhet to an airtight container and place in freezer until firm, about 1 hour\. * Zest is the colored part of the citrus rind. Do not use the white pith. For best results, remow zest from the lemon with a I qctahle peeler. ** Place mismre in a corered conniner and store in the refrigerator overnight. Or chill over an ice 1~1th for 30 kinutes if you M ish m make sorbet right au a!:

serving

cups whole milk cup frozen limeade concentrate. thawed

tdtI~eSpOOIlS S_Urdr

drop5 preen tood colorinp, optional

PINK GRAPEFRUIT SORBET

Xrt but sleet. fresh grapefruit juice adds pizzazz
to this delicate sorhet.\IaLes: Eight 1Kcup servings cups su!qr 2 c u p s water 2 1-l/2 cups fresh grapefruit juice

Combine 9 ec len 5 in dt:ooc 1processor or in r 1 f blender. Pour into freezer howl turn the machine OS and let mix until mixture thickens. about 2.7 - 30 minutes. If desired, transfer sherbet to an ;lirtiqhr container and place in tieezer until firm. about Z hours.
tablespoon fineI!- grated ~raprfruit zest*

Combine

RASPBERRYSORBET ;\ cool and fruig dessert, this whet m&es a simple, yet elegant frozen treat.\lake\: Eight 1Lcup servings ?
supar and wwr in d medium saucepdn and bring to a hoi1 over medium-hi& heat. Reduce heat to low and simmer until sugar dissohes. about 3 - -I minutes. Cool compkwIv**. \Ilirn cool. add yapefruit juice and zest: stir to combine. Pour into freezer bon I. turn the machine OS and kt mis until niixhlre hxo~nes slush!. ,Ihout 2.7 - 30 minutes. If desired. tlansfcr sorbet to an airti$t container ,ind place in tiw7er until firm. ahout 2 hours.
cups water ounce ha? froLcn rayherries. put-&A and \trainetl (about

1 cup)

teaspoon5 lemon juice
* Ze5t is the colored par of the citrus rind. Do not we the u hitc pith. For best resuk. remove zcsf u ith 3 vegetdhle peeler.
ORANGE SHERBET A favorite children will enjoy. Serve with vanilla
FROZEN STRAWBERRY DAIGUIRI
ice cream for a creamsicle flavor. Makes: Eight I/~-CUP servings 2-l/2 cups whole milk 3N cup frozen orange juice concentrate, thawed 2 tablespoons sugar Combine all ingredients in a blender or food processor; process to combine, about 15 seconds. Pour into freezer bowl, turn the machine ON and let mix until mixture thickens, about 20 - 25 minutes. If desired, transfer sherbet to an airtight container and place in freezer until firm, about 2 hours.
Sutritional informatirm per sen-inp: Calones 10; (5% from fix). sat. fat -7g. tofal fix 3g. carbo. l;g. pt. 3g. chol. 1Omp. sod. 38mg.
Impress your friends with these smooth and delicious drinks. Or freeze them for a uniquely flavored dessert. Makes: Ten ~/~-CUP servings cup strawberries, washed and hulled or frozen strawberries with no sugar added 2-112 cups water 2/3 cup sugar l/2 cup lime juice l/2 cup light rum Place strawberries in a blender or food processor; process to purCe. Add remaining ingredients and process until smooth. Pour into freezer bowl, turn the machine ON and mix until slushy, about minutes. Serve immediately as a frozen beverage. To serve as a frozen dessert, transfer to an alrtight container and place in freezer until firm, about 2 hours. Xurririondl lnfonnation per servinp:

Calories 83 (0% from t&). sat. fat OF. total fat Op. carho. 14~. pt. Og. chol. Omg. sod. Iny alcohol 4~.

THICK AND FROSTY PltiA

COLADAS
.I frozen beverage reminiscent of the islands.
Garnish with shredded coconut if desired. Makes: Twelve ~/~-CUP servings cups w-hole milk can (lo-ounces) frozen pifia colada concentrate, thawed teaspoon rum extract
Combine milk, pica colada concentrate and rum extract in a blender or food processor. Process to combine, about 15 seconds. Pour into freezer bowl, turn the machine ON and let mix until mixture becomes slush\; about 20 - 25 minutes. Serve immediately for irozen drinks. To serve as a frozen dessert, transfer to an airtight container and place in freezer until firm, about 2 hours.

WARRANTY

THREE-YEAR LIMITED WARRANTY
This warranty supersedes all prcxious warranties on the Cuisinart.\utomatic Frozen Yo_gurt-Ice Cream & Sorbet.\lakr. This warranty is availal~le to consumers only, You arc a consumer if vou own a Cuisinart Automatic Frozen \lix&rt-Ice Cream & Sorbet Maker that was purchawd at retail for personal. family or household use. Except a\ otherwise required under applicable state law. this u arrant! is not available to retailers or other commercial purchasers or nv ners. \\c warrant that \ our Cuisinart ;\utomatic Frozen Yoy-Ice G-ram SC Sorbrt Alaker will he free of defects in material or workmanship under normal home use for three vears from the date of ori@nal purchase. Ife suggest that y complete and return the enclosed ~1 arrant! repistration card promptl! to facilitate verification of the date of original purchase. However, rcturr of the a-arrant\ registration is not a condition of thcsc warranties. If your Automatic Frozen Yo.yurt-Ice Cream C& So&t Alaker should prove tn hc dcfcctiw \vithin the \harranty period, we will repair it (or ifw think it necessary, replace it) without clurpc tn vou. To obtain M arranry wnice. please call nbr Constuner Sen ice Crnter toll-free at 1-8OO-~~fMl90 or write to: Cui5inart 150.\lilford Road East \\indsor, SJ 08520 To facilitate the speed and accurac\ of! our return, pleaw also enclose SlO.00 for shippins and handlinp of the product ((California residents nerd only supply ptoof of purchase and should
call I-800-726-0190 for shipping instructions). Please also be sure to include a return address, description of the product defect, prnduct serial number, and an\. other information pertinent to the products rekrn. Please pay I,!- check or mane\ order. Your Cuisinart.\utomatic Frozen Yogurt-Ice Cream & Sorhet \laker has been manufactured to strict specifications and has hcen desiyied for use B ith the Cuisinart Automatic Frozen J-yurt-Ice Cream & So&t llaker accessories and replacement parts. These v arrant& epre\sl! exclude an!- defects or damages caused b\ accessories. replacement parts or other &pair wn ice other than those that have been authorized 1)~ Cuisinart. Thcsc narrantics do not cover am damapr caused I)\- accident, misuse, shipment or &her than ordnary household UC. These uarranties exclude all incidental 01 consequential damages. Some states do not allow the cyclusion of or ktation of incidrntal or consequential damages, so the forepky limitation may not apply tn you.

0 10% Cuisinart A\lkM is a reyistcrcd trademark of Mars. Incorporated Ibol-.Aid Brand is a r+steretl trademark of Kraft Foods, Inc. Cuisinart~ is a rcpistewtl tr&mar!c of Cuisinart I CO \lilford Koad East \\indsor, Sj 08520 Printed in China IB-?;5OB 0;CUYlCX 12

INSTRUCTION AND RECIPE BOOKLET
Automatic Frozen Yogurt-Ice Cream & Sorbet Maker

ICE-20 Series

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

IMPORTANT SAFEGUARDS

When using an electrical appliance, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury, including the following: 1. 2. READ ALL INSTRUCTIONS BEFORE USING. 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 spatulas and other utensils away during operation to reduce the risk of injury and/or damage to the appliance. 6. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions, or is dropped or damaged in any manner. Return the appliance to the nearest Cuisinart Repair Center for examination, repair, electrical or mechanical adjustment. 7. The use of attachments 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 of injury to persons or to the appliance itself. DO NOT USE SHARP OBJECTS OR UTENSILS INSIDE THE FREEZER BOWL! Sharp objects will scratch and damage the inside of the freezer bowl. A rubber spatula or wooden spoon may be used when the appliance is in the OFF position. 11. This appliance is for household use. Any servicing other than cleaning and user maintenance should be done only by authorized Cuisinart Repair Personnel. 12. Do not use the freezer bowl on flames, hot plates or stoves. Do not expose to heat source. Do not wash in dishwasher; doing so may cause risk of fire, electric shock or injury.

CAUTION

This appliance is for household use. Any servicing other than cleaning and user maintenance should be performed by an authorized service representative. Do not immerse base in water. To reduce the risk of fire or electric shock, do not disassemble the base. Note: the base does not contain any user-serviceable parts. Repairs should be made only by authorized personnel. Check voltage to be sure that the voltage indicated on the name plate agrees with your voltage. Never clean with scouring powders or hard implements.

TABLE OF CONTENTS

Important Safeguards...Page Introduction...Page Features and Benefits..Page Before Using for the First Time...Page Freezing Time and Bowl Preparation..Page Making Frozen Desserts or Drinks..Page Adding Ingredients...Page Cleaning and Storage...Page Recipes and Recipe Tips...Page Warranty...Page 3 10

INTRODUCTION

Congratulations! Youve purchased a Cuisinart Automatic Frozen YogurtIce Cream & Sorbet Maker. Theres no faster way to make all your favorite frozen desserts. In as little as 20 minutes, you can serve up to 1-12 quarts of low-fat frozen yogurt or wonderfully rich ice cream. Or, you can make frozen drinks, low-fat sherbets or sorbets. Since you select the ingredients, you know youre treating your family and friends to healthful, naturally delicious frozen delights. The Cuisinart Automatic Frozen YogurtIce Cream & Sorbet Maker is fully automatic. Just turn on the machine and pour ingredients into the spout. Its double-insulated freezer bowl is engineered to give you even results. Its aerating mixing arm leaves ingredients creamy and light.

SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY

NOTICE

This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.

FEATURES AND BENEFITS

1. Ingredient Spout Pour recipe ingredients through the spout. Also use to add ingredients, like chips or nuts, without interrupting the freezing cycle. 2. Easy-lock Lid Transparent to let you watch the freezing process as it progresses. 1 Lid is designed to easily lock to the base. 3. Mixing Arm Mixes and aerates ingredients in freezer bowl to create frozen dessert or drink. 4. Freezer Bowl Contains cooling liquid between a double insulated wall to create fast and even freezing. Double wall keeps the bowl cool and at an even temperature. 5. Base Contains heavy-duty motor strong enough to handle ice cream, frozen yogurt, sherbet, sorbet, and frozen drinks. 6. On/Off Switch 7. Rubber Feet Non-slip feet keep base stationary during use.
FREEZING TIME AND BOWL PREPARATION
The 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 your freezer is. For the most convenient frozen desserts and drinks, leave your freezer bowl 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 whether the bowl is completely frozen, shake it. If you do not hear liquid moving, the cooling liquid is frozen. Before freezing, wash and dry the bowl. Wrap it in a plastic bag to prevent freezer burn. We recommend that you place the freezer bowl in the back of your freezer where it is coldest. Reminder: Your freezer should be set to 0F to ensure proper freezing of all foods.
MAKING FROZEN DESSERTS OR DRINKS
1. Prepare recipe ingredients from pages that follow or from your own recipe. Cuisinart recipes begin on page 4. If you use your own recipe, be sure it yields 1-12 quarts or less. For best results, prepare ingredients in a container that is easy to pour from. 2. Remove the freezer bowl from the freezer. (Remove plastic bag if you have wrapped 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. The raised circle on the lid should line up with the raised area on the base (see diagram).

8. Cord Storage (not shown) Unused cord is easily pushed into the base to keep counters neat and safe.
BEFORE USING FOR THE FIRST TIME
DO 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 residue from the manufacturing and shipping process. DO NOT clean any of the parts with abrasive cleaners or hard implements. 5. Press 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 20-30 minutes. The time will depend on the recipe and volume of the dessert or drink you are
making. When the mixture 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 for two or more hours. NOTE: Do not store frozen desserts or drinks in the freezer bowl. Desserts and drinks will stick to the side of the freezer bowl and may damage the bowl. Store only in a plastic airtight container.

ADDING INGREDIENTS

Ingredients such as chips and nuts should be added about 5 minutes before the recipe is complete. Once the dessert or drink has begun to thicken, add the ingredients through the ingredient spout. Nuts and other ingredients should be no larger than a chocolate chip.
Recipe Tips: Frozen desserts from the Cuisinart Automatic Frozen YogurtIce Cream & Sorbet Maker 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 ingredients completely. Prior to freezing, most recipes may be stored in the refrigerator for up to 3 days. You may substitute lower fat creams (e.g. half and half) 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 volume 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 the freezing process. 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 1-12 quarts of dessert or drink. When pouring ingredients in through the ingredient spout, DO NOT fill the freezer bowl higher than 1/4" 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 before turning on machine.

SAFETY FEATURE

The Cuisinart Automatic Frozen YogurtIce Cream & Sorbet Maker is equipped with a safety feature that automatically stops the unit if the motor overheats. This may occur if the dessert or drink is extremely thick, if the unit has been running for an excessively long period of time, or if added ingredients (nuts, etc.) are in extremely large pieces. To reset the unit, put the ON/OFF switch in the OFF position. Let the unit cool off. After a few minutes, you may turn the unit on again and continue making the dessert or drink.

CLEANING AND STORAGE

Cleaning Clean the freezer bowl, mixing arm and lid in warm soapy water. DO NOT PUT FREEZER BOWL IN THE DISHWASHER. DO NOT CLEAN WITH ABRASIVE CLEANSERS OR IMPLEMENTS. Wipe motor base clean with damp cloth. Dry all parts 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 freezer burn. Do not store frozen desserts or drinks in the freezer bowl in the freezer for more than 30 minutes at a time. Transfer frozen desserts or drinks to an airtight container for longer storage in the freezer.

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 1-12 quarts.

BASIC ICE CREAMS

VANILLA ICE CREAM
Preparation: 5 minutes, plus minutes chilling time; optional 2 hours to ripen. Makes ten 1/2-cup servings. 1 3/12 cup whole milk, well chilled cup granulated sugar cups heavy cream, well chilled teaspoons pure vanilla extract, to taste
ounces bittersweet or semi-sweet chocolate (your favorite), broken into 1/2-inch pieces cups heavy cream, well chilled teaspoon pure vanilla extract
Heat the whole milk until it is just bubbling around the edges (this may be done on the stovetop or in a microwave). In a blender or food processor fitted with the metal blade, pulse to process the sugar with the chocolate until the chocolate is very finely chopped. Add the hot milk, process until well blended and smooth. Transfer to a medium bowl and let the chocolate mixture cool completely. Stir in the heavy cream and vanilla to taste. Chill for 30 minutes or longer. Turn the machine ON, pour chilled mixture into freezer bowl through ingredient spout and let mix until thickened, about minutes. Nutritional analysis per serving: Calories 370 (60% from fat) carbo. 34g pro 3g fat 25g sat. fat 11g chol. 65mg sod. 31mg
In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about minutes on low speed. Stir in the heavy cream and vanilla to taste. Turn machine on, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about minutes. Nutritional analysis per serving: Calories 239 (68% from fat) carbo. 17g pro 2g fat 18g sat. fat 11g chol. 69mg sod. 30mg

PEPPERMINT STICK ICE CREAM
Preparation: minutes, minutes chilling time; optional 2 hours to ripen in freezer. Makes about ten 1/2-cup servings. 1 3/1/3/4 cup whole milk, well chilled cup granulated sugar cups heavy cream, well chilled teaspoons pure vanilla extract teaspoon peppermint extract cup crushed hard peppermint candies

HOLIDAY RECIPES

EGGNOG ICE CREAM
Preparation: minutes, minutes chilling time; optional 2 hours to ripen in freezer. Makes about ten 1/2-cup servings. 1/2 cup pasteurized egg product, such as EggBeaters 3/4 cup sugar 1 cup whole milk 2 cups heavy cream 1 teaspoon rum extract 1 teaspoon brandy extract 1/2 teaspoon pure vanilla extract 1/8-1/4 teaspoon freshly grated nutmeg, to taste Combine the pasteurized egg product and sugar in a medium bowl and beat on medium speed with a hand mixer until thickened and pale yellow in appearance, about 1-1/2 to 2 minutes. Use low speed to stir in the whole milk, heavy cream, rum extract, brandy extract, and vanilla extract. Stir in the nutmeg to taste. Turn the machine ON, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about minutes. The ice cream will have a soft creamy texture. If desired, transfer the ice cream to an airtight container and place in freezer until firm, about 2 hours to ripen. Nutritional analysis per serving: Calories 244 (67% from fat) carbo. 17g pro 3g fat 17g sat. fat 11g chol. 69mg sod. 46
In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about minutes on low speed. Stir in the heavy cream, vanilla and peppermint extract. Turn the machine ON, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about minutes. Add the crushed peppermint candies during the last 5 minutes of mixing. Nutritional analysis per serving: Calories 282 (58% from fat) carbo. 28g pro 2g fat 18g sat. fat 11g chol. 69mg sod. 36mg fib 0g

SORBETS & SHERBETS

FRESH LEMON SORBET
Preparation: 10 minutes + cooling time, minutes chilling time; optional 2 hours to ripen in freezer. Makes eight 1/2-cup servings. 1-1/cups sugar cups water cups freshly squeezed lemon juice tablespoon finely chopped lemon zest *
Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about minutes. Cool completely. This is called a simple syrup, and may be made ahead in larger quantities to have on hand for making fresh lemon sorbet. Keep refrigerated until ready to use.
When cool, add the lemon juice and zest; stir to combine. Turn the machine ON, pour the lemon mixture into freezer bowl through ingredient spout and mix until thickened, about minutes. *When zesting a lemon or lime use a vegetable peeler to remove the colored part of the citrus rind. Nutritional analysis per serving: Calories 204 (0% from fat) carbo. 52g pro.19g fat 0g sat. fat 0g chol. 0mg sod. 2mg

FRESH STRAWBERRY SORBET

Preparation: 1-1/2 hours (active, about minutes), minutes chilling time; optional 2 hours to ripen in freezer. Makes about ten 1/2-cup servings. 1 cup sugar 1 cup water 1/4 cup corn syrup 1 quart fresh strawberries, stems removed, quartered 4 tablespoons fresh lemon or lime juice Bring the sugar and water to a boil in a medium saucepan. Reduce the heat and simmer without stirring until the sugar is completely dissolved. Transfer to a bowl and let cool completely. Combine the strawberries and lemon juice in a food processor fitted with the metal blade. Pulse to chop the strawberries, about times, then process until the strawberries are completely pured, minutes. Press the strawberry pure through a fine mesh strainer (chinois) to remove seeds. Combine the seedless strawberry pure with the cooled sugar syrup and corn syrup. Chill for 1 hour. Turn the machine ON, pour strawberry pure mixture into freezer bowl through ingredient spout and mix until thickened, about minutes. The sorbet will have a soft serve texture. If desired, transfer the strawberry sorbet to an airtight container and place in freezer until firm, about 2 hours to ripen. Nutritional analysis per serving: Calories 96 (2% from fat) carbo. 24g pro 0g fat 0g sat. fat 0g chol. 0mg sod. 1mg

VARIATION:

Fresh Pink Grapefruit Sorbet: Substitute 1-1/2 cups freshly squeezed pink grapefruit juice for the lemon juice, and 1 tablespoon finely chopped grapefruit zest for the lemon zest. Add 1/4 cup Orgeat Syrup to the mixture (Orgeat Syrup is used for cocktails such as a MaiTai or Scorpion and can be found with the drink mixers in most grocery stores).

FRESH MANGO SORBET

Preparation: minutes, minutes chilling time; optional 2 hours to ripen in freezer. Makes about ten 1/2-cup servings. 4 2/3 1/ripe but firm mangoes, about 12 ounces each, peeled, pitted and cubed cup sugar cup corn syrup tablespoons fresh lemon or lime juice
Combine the mango cubes, sugar, corn syrup and lemon juice in a blender or food processor that has been fitted with the metal blade. Pulse to chop, then process until thick and smooth, scraping jar or work bowl as necessary with a spatula. The mango pure may be made up to one day ahead; cover and refrigerate until ready to use. Turn the machine ON, pour mango pure into freezer bowl through ingredient spout and mix until thickened, about minutes. Nutritional analysis per serving: Calories 190 (2% from fat) carbo. 49g pro 1 g fat.0g sat. fat 0g chol. 0mg sod. 27mg

LIME SHERBET

Preparation: 5 minutes, plus minutes chilling time; optional 2 hours to ripen. Makes ten 1/2-cup servings. 3 cups whole milk cup frozen limeade concentrate, thawed tablespoons sugar drops green food coloring, optional
Combine the milk, limeade concentrate and sugar in a blender or food processor fitted with the metal blade. Add green food coloring if desired.
Turn the machine ON, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about minutes. Nutritional information per serving: Calories 69 (31% from fat) carbo. 10g pro. 2g fat 2g sat. fat. chol. 10mg sod. 37mg

VERY BERRY FROZEN YOGURT

Preparation: about minutes; minutes chilling time; optional 2 hours to ripen in freezer. Makes about eight 1/2-cup servings. 2 1/2 1/cups lowfat vanilla yogurt cup whole milk cup sugar 12-ounce bag frozen mixed berries, pured and strained to remove seeds
Orange Sherbet: Combine 3 cups whole milk with 1-1/4 cups orange juice concentrate (thawed), and 2 tablespoons sugar in a blender or food processor until smooth. Freeze as directed. Pineapple Sherbet: Combine 1 cup fat free vanilla yogurt, 2 cups whole milk, 1 cup pineapple juice concentrate (thawed), and 3 tablespoons sugar in a blender or food processor until smooth. Freeze as directed.
Combine the yogurt, milk, and sugar in a medium mixing bowl; using a hand mixer on medium speed, mix until sugar is dissolved, about 1-1/2 to 2 minutes. With the mixer on low speed, add the berry pure and mix until combined, about seconds. Turn the machine ON, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about minutes. Nutritional analysis per serving: Calories 128 (13% from fat) carbo. 25g pro 4g fat 1g sat. fat 1g chol. 9mg sod. 54mg

FROZEN YOGURTS:

CHOCOLATE FROZEN YOGURT
LOW FAT PEACH FROZEN YOGURT
Preparation: about minutes, minutes chilling time; optional 2 hours to ripen in freezer. Makes eight 1/2-cup servings. 2 1/4 cup whole milk ounces bittersweet or semisweet chocolate, chopped cups low-fat vanilla yogurt cup sugar Preparation: minutes, minutes chilling time; optional 2 hours to ripen in freezer. Makes eight 1/2-cup servings. 1/3 can (14 ounces) peaches packed in juice cups lowfat vanilla yogurt cup sugar

Combine the milk and chocolate in a blender or food processor fitted with the metal blade and process until well blended and smooth, seconds. Add the yogurt and sugar; process until smooth, about 15 seconds. Turn the machine ON, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about minutes. Nutritional analysis per serving: Calories 222 (31% from fat) carbo. 36g pro 3g fat 8g sat. fat.64g chol. 4mg sod. 46mg
Drain peaches, reserving 1/2 cup of the juice. In a blender or food processor fitted with the metal blade, pulse to chop the peaches. Add the vanilla yogurt, sugar, and reserved peach juice. Process until smooth and the sugar is dissolved, about 1 minute. Turn the machine ON, pour peach/yogurt mixture into freezer bowl through ingredient spout and let mix until thickened, about minutes. Nutritional analysis per serving: Calories 111 (6% from fat) carbo. 24g pro 3g fat 1g sat. fat 0g chol. 5mg sod. 39mg

PREMIUM ICE CREAMS:

VANILLA BEAN
Preparation: about 40 - 45 minutes active time (must allow time to cool completely), minutes chilling time; optional 2 hours to ripen in freezer. Makes about ten 1/2-cup servings. 1-1/2 cups whole milk 1-1/2 cups heavy cream 1 whole vanilla bean (about 6 inches in length) 2 large eggs 3 large egg yolks 3/4 cup sugar Combine the milk and cream in a medium saucepan. Use a sharp knife to split the vanilla bean in half lengthwise. Use the blunt edge to scrape out the seeds. Stir the seeds and bean pod into the milk/cream mixture. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally. Combine the eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in color, about 1-1/2 to 2 minutes. Remove the vanilla bean pod from the milk/cream mixture. Pour out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow steady stream. When thoroughly combined, pour the egg mixture back into the saucepan and stir to combine. Cook, stirring constantly, over medium low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl, cover with a sheet of plastic wrap placed directly on the custard, and chill completely. Turn the machine ON, pour the chilled custard into the freezer bowl and let mix until thickened, about minutes. Nutritional analysis per serving: Calories 236 (64% from fat) carbo. 18g pro 4g fat 17g sat. fat 10g chol. 161mg sod. 47mg

Fresh Strawberries & Cream: Combine 2 cups thinly sliced, hulled fresh strawberries with 1/3 cup sugar and 3 tablespoons freshly squeezed lemon juice and let macerate for 2 hours. Drain and stir the accumulated juices into the chilled cream base. Chill the custard as directed, adding the reserved sliced strawberries during the last 5 minutes of chilling.
DECADENT CHOCOLATE ICE CREAM
Preparation: about 30 minutes + cooling time; minutes. Makes eight 1/2-cup servings. 1-1/2 1-1/3/4 3/8 cups whole milk cups heavy cream vanilla bean cup sugar cup Dutch process cocoa large eggs large egg yolk teaspoon vanilla ounces bittersweet chocolate, chopped
In a medium saucepan, combine the whole milk and heavy cream over medium low heat. with a sharp knife, split the vanilla bean lengthwise; use the blunt edge of the knife to scrape out the seeds of the vanilla bean. Stir the seeds and bean pod into the milk/cream mixture. Simmer the milk/cream mixture over low heat for 30 minutes. After 30 minutes, remove the vanilla bean pod and discard or rinse and reserve for another use. Combine the sugar, cocoa, eggs, and egg yolk in a medium bowl; use a hand mixer on medium speed to beat the sugar, cocoa, and eggs until thickened like mayonnaise. Measure out 1 cup of the hot milk/cream mixture. With the mixer on low speed, add the hot milk/cream in a slow, steady stream and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream, then stir the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a chocolate pudding. Transfer the chocolate mixture to a bowl. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled. Turn the machine ON, pour the chilled custard into the freezer bowl and let mix until thickened, about minutes. Nutritional analysis per serving: Calories 438 (57% from fat) carbo. 42g pro 7g fat 29g sat. fat 12g chol. 148mg sod. 59mg
Use any of the variations listed for basic vanilla ice cream, or basic chocolate ice cream, p. 4. Fresh Peaches & Cream: Combine 2 cups chopped ripe peaches with 1/2 cup sugar and 3 tablespoons freshly squeezed lemon juice and let macerate for 2 hours. Drain and stir the accumulated juices into the chilled cream base. Chill the custard as directed, adding the reserved chopped peaches during the last 5 minutes of chilling.

COFFEE ICE CREAM

Preparation: 5 minutes, plus minutes chilling time; optional 2 hours to ripen. Makes ten 1/2-cup servings. 1 3/cup whole milk, well chilled cup granulated sugar tablespoons instant espresso or coffee, to taste cups heavy cream, well chilled teaspoon pure vanilla extract

CHOCOLATE FUDGESICLE ICE CREAM
Preparation: 5 minutes or less; minutes; plus 15 - 20 minutes chilling time. Makes ten 1/2-cup servings. packages (3.4 3.9 ounce) instant chocolate pudding cups reduced fat or lowfat milk, chilled
In a medium bowl, use a hand mixer or a whisk to combine the milk, granulated sugar, and espresso powder until the sugar and espresso are dissolved, about minutes on low speed. Stir in the heavy cream and vanilla. Turn the machine ON, pour the mixture into freezer bowl and let mix until thickened, about minutes. Nutritional analysis per serving: Calories 241 (67% from fat) carbo. 18g pro 3g fat 18g sat. fat 11g chol. 69mg sod. 30mg
Place the ingredients in a medium mixing bowl and combine until well blended. Turn machine ON, pour the mixture into freezer bowl, and let mix until mixture thickens, about minutes. Serve immediately, or if desired, transfer to an airtight container and store in the freezer.
Use your favorite flavor of instant pudding; white chocolate was a particular hit. Nutritional analysis per serving (made with lowfat milk): Calories 53 (15% from fat) carbo. 9g pro 3g fat 1g sat. fat 0g chol. 4mg sod.115mg Nutritional analysis per serving (made with reduced fat milk): Calories 59 (25% from fat) carbo. 9g pro 3g fat 2g sat. fat 1g chol. 6mg sod.113mg
Mocha Chip Ice Cream: Use 1-1/2 tablespoons each instant espresso powder and Dutch process cocoa instead of just espresso powder. Chop your favorite 4-ounce bittersweet or semi-sweet chocolate bar into tiny uneven pieces. Add the chopped chocolate during the last 5 minutes of mixing.

KIDS' FAVORITES:

SLUSHIES
Preparation: 5 minutes or less; minutes; plus 15 - 20 minutes chilling time. 4 cups cola or other soda, lemonade, cranberry juice, white grape juice, Kool-Aid, chilled *

FROZEN DRINKS:

THICK AND FROSTY PIA COLADAS
Preparation: 5 minutes or less; minutes; plus 15 - 20 minutes chilling time. Makes twelve 1/2-cup servings. 3 cups whole milk 1 can (10-ounce) frozen pia colada concentrate, thawed 1 teaspoon rum extract Combine the milk, pia colada concentrate, and rum extract in a blender or food processor fitted with the metal blade. Process to combine, about 15 seconds. Turn machine ON, pour into freezer bowl through ingredient spout and let mix until mixture becomes slushy, about minutes. Serve immediately for frozen drinks. Nutritional information per serving: Calories 115 (76% from fat) carbo. 4g pro. 3g fat 10g sat. fat 8g chol. 8mg sod. 34mg

Turn the machine ON, pour soda into freezer bowl and let mix until thick and slushy, about 15 to 20 minutes. Serve immediately, or if desired, transfer to an airtight container and store in the freezer. Remove from freezer at least 20 minutes before serving. * Do not use sugar free products to make slushies. Nutritional analysis per serving: Calories 103 (0% from fat) carbo. 27g pro 0g fat 0g sat. fat 0g chol. 0mg sod. 5mg
FROZEN STRAWBERRY DAIQUIRIS
Preparation: 5 minutes or less; minutes; plus 15 - 20 minutes chilling time. Makes ten 1/2-cup servings. 1 cup fresh strawberries, washed and hulled (may also use frozen thawed, no sugar added) 2-1/2 cups water 2/3 cup granulated sugar 1/2 cup lime juice 1/2 cup light rum Place the strawberries in a blender or food processor fitted with the metal blade; pulse to chop, then process to pure, about seconds. Add the remaining ingredients and process until smooth. Turn the machine ON, pour pured strawberry mixture into freezer bowl through ingredient spout and mix until the mixture becomes slushy, about minutes. Serve immediately. Nutritional information per serving: Calories 83 (0% from fat) carbo 14g pro. 0g fat 0g sat. fat 0g chol. 0mg sod. 1mg
If your Automatic Frozen YogurtIce Cream & Sorbet Maker should prove to be defective within the warranty period, we will repair it (or if we think necessary, replace it) without charge to you. To obtain warranty service, please call our Consumer Service Center toll-free at 1-800-726-0190 or write to: Cuisinart 150 Milford Road East Windsor, NJ 08520 To facilitate the speed and accuracy of your return, please also enclose $10.00 for shipping and handling of the product (California residents need only supply proof of purchase and should call 1-800-726-0190 for shipping instructions). Please also be sure to include a return address, description of the product defect, product serial number, and any other information pertinent to the products return. Please pay by check or money order. Your Cuisinart Automatic Frozen YogurtIce Cream & Sorbet Maker has been manufactured to strict specifications and has been designed for use with the Cuisinart Automatic Frozen YogurtIce Cream & Sorbet Maker accessories and replacement parts. These warranties expressly exclude any defects or damages caused by accessories, replacement parts or repair service other than those that have been authorized by Cuisinart. These warranties do not cover any damage caused by accident, misuse, shipment or other than ordinary household use.

WARRANTY

THREE-YEAR LIMITED WARRANTY
This warranty supersedes all previous warranties on the Cuisinart Automatic Frozen YogurtIce Cream & Sorbet Maker. This warranty is available to consumers only. You are a consumer if you own a Cuisinart Automatic Frozen YogurtIce Cream & Sorbet Maker that was purchased at retail for personal, family or household use. Except as otherwise required under applicable state law, this warranty is not available to retailers or other commercial purchasers or owners. We warrant that your Cuisinart Automatic Frozen YogurtIce Cream & Sorbet Maker will be free of defects in material or workmanship under normal home use for three years from the date of original purchase. We suggest that you complete and return the enclosed warranty registration card promptly to facilitate verification of the date of original purchase. However, return of the warranty registration is not a condition of these warranties.
These warranties exclude all incidental or consequential damages. Some states do not allow the exclusion of or limitation of incidental or consequential damages, so the foregoing limitation may not apply to you.

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