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. Cuisinart is the registered trademark of Cuisinart. Any trademarks or service makes of third parties used herein are the trademarks or service marks of their respective owners.
Pistachio: Add 12 teaspoon almond extract to the base mixture. Add 1 cup shelled, roughly chopped pistachios (salted or unsalted) during the last 5 minutes of mixing. Cookies & Cream or Candy & Cream: Add 34 cup coarsely chopped cookies (chocolate chip, Oreo, Mint Oreo, chocolate-covered graham crackers, etc.) or candy bar during the last 5 minutes of mixing.

CHOCOLATE ICE CREAM

Makes ten 12-cup servings 8

QUICK & EASY

VANILLA ICE CREAM

Makes ten 2-cup servings

cup whole milk cup granulated sugar ounces bittersweet or semisweet chocolate (your favorite), broken into 12-inch pieces cups heavy cream, well chilled teaspoon pure vanilla extract
cup whole milk, well chilled cup granulated sugar cups heavy cream, well chilled teaspoons pure vanilla extract, to taste
In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 12 minutes on low speed. Stir in the heavy cream and vanilla to taste. Cover, refrigerate, and chill if time allows. Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker on; pour the mixture into freezer bowl and let mix until thicken, about 20-25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about two hours. Remove from freezer about 10 minutes before serving.
Nutritional information per serving: Calories 242 (67% from fat) carb. 19g pro. 2g fat 18g sat. fat 11g chol. 69mg sod. 35mg calc. 80mg fiber 0g
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. Cover, refrigerate, and chill for 2 hours or longer. Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker on; pour the mixture into freezer bowl and let mix until thicken, about 20-25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about two hours. Remove from freezer about 10 minutes before serving.

Nutritional information per serving: Calories 370 (60% from fat) carb. 34g pro. 3g fat 25g sat. fat 11g chol. 65mg sod. 31mg calc. 80mg fiber 0g
Variations: Mint Chip: Omit the vanilla and replace with 1 to 112 teaspoons pure peppermint extract (to taste). Chop your favorite 4-ounce bittersweet or semisweet chocolate bar into tiny, uneven pieces. Add the chopped chocolate during the last 5 minutes of mixing. Butter Pecan (or Almond): Melt 1 stick unsalted butter in a 10-inch skillet. Add 1 cup roughly chopped pecans (or almonds) and 1 teaspoon kosher salt. Cook over medium-low heat, stirring frequently, until the nuts are lightly browned. Remove from the heat; strain (the butter will have a nut flavor and may be reserved for another use). Allow the nuts to cool completely. Add the them to ice cream mixture during the last 5 minutes of mixing.
Variations: Chocolate Almond: Add 12 teaspoon pure almond extract along with the vanilla. Add cup chopped toasted almonds or chopped chocolatecoated almonds during the last 510 minutes of freezing. Chocolate Cookie: Add cup chopped cookies (chocolate chip or chocolate sandwich, chocolate mint, chocolate-covered graham crackers, etc.) during the last 5 minutes of freezing. Transfer to a container and freeze for 2 hours before serving. Chocolate Fudge Brownie: Add cup chopped day-old brownies during the last 5 minutes of freezing. Transfer to a container and freeze for 2 hours before serving.
Chocolate Marshmallow Swirl: When removing the ice cream to a container for freezing, layer it with dollops of your favorite chocolate sauce and scoops of marshmallow crme (fluff). Freeze at least 2 hours before serving. 1

COFFEE ICE CREAM

Makes ten 12-cup servings cup whole milk, well chilled cup granulated sugar tablespoons instant espresso or coffee, to taste cups heavy cream, well chilled teaspoon pure vanilla extract
FRESH STRAWBERRY ICE CREAM
Makes ten 12-cup servings pint fresh ripe strawberries, stemmed and sliced tablespoons freshly squeezed lemon juice cup sugar, divided cup whole milk cups heavy cream teaspoon pure vanilla extract

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 12 minutes on low speed. Stir in the heavy cream and vanilla. Cover, refrigerate, and chill if time allows. Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker on; pour the mixture into freezer bowl and let mix until thicken, about 20-25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about two hours. Remove from freezer about 10 minutes before serving.
Nutritional information per serving: Calories 241 (67% from fat) carb. 18g pro. 3g fat 18g sat. fat 11g chol. 69mg sod. 30mg calc. 77mg fiber 0g
In a small bowl, combine the strawberries with the lemon juice and 12 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or pure half the berries. In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla. Turn the Cuisinart Classic Frozen Yogurt-Ice Cream & Sorbet Maker on; pour the mixture into freezer bowl, and let mix until thickened, about 2025 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. 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 10 minutes before serving. Note: This ice cream will have a natural appearance of very pale pink. If a deeper pink is desired, add red food coloring sparingly by drops until desired color is achieved.
Nutritional information per serving: Calories 275 (58% from fat) carb. 28g pro. 2g fat 18g sat. fat 11g chol. 67mg sod. 29mg calc. 64mg fiber 1g
PEANUT BUTTER CUP ICE CREAM
Makes ten 12-cup servings 4
cup creamy peanut butter cup granulated sugar cup whole milk, well chilled cup heavy cream, well chilled teaspoons vanilla extract cup roughly chopped Reeses Peanut Butter Cups or Reeses Pieces candies cup chopped toasted peanuts
For Fresh Peach Ice Cream: Substitute 3 cups sliced fresh peaches for the strawberries.
In a medium bowl, using a hand mixer on low speed, combine peanut butter and sugar until smooth. Add the milk and blend on low speed until smooth and sugar is dissolved, about 2 minutes. Stir in heavy cream and vanilla. Turn Cuisinart Classic Frozen Yogurt-Ice Cream & Sorbet Maker on, pour into freezer bowl and let mix until thickened, about 2530 minutes. Add the chopped candy and peanuts during the last 5 minutes of mixing.

The ice cream will have a soft, creamy texture. Transfer the ice cream to an airtight container and freeze. Remove ice cream from freezer 10 minutes before serving.
Nutritional information per serving: Calories 431 (67% from fat) carb. 25g pro. 10g fat 33g sat. fat 15g chol. 59mg sod. 164mg calc. 73mg fiber 1g
In a medium mixing bowl, use a hand mixer or whisk to combine the milk and granulated sugar until the sugar is completely dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cream, vanilla and almond extracts. Turn the Cuisinart Classic Frozen Yogurt-Ice Cream & Sorbet Maker on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. During the last 5 minutes of freezing, add the pistachios. The ice cream will have a soft, creamy texture. If desired, transfer the ice cream to an airtight container freeze. Remove ice cream from freezer 10 minutes before serving.
Nutritional information per serving (12 cup): Calories 316 (70% from fat) carb. 21g pro. 4g fat 15g sat. fat 12g chol. 69mg sod. 130mg calc. 69mg fiber 1g

MINT CHIP ICE CREAM

cup whole milk, well chilled cup granulated sugar cups heavy cream, well chilled teaspoons pure peppermint extract ounces bittersweet chocolate candy bar, chopped into small, uneven pieces green or red food color a few drops to color ice cream if desired

CHEESECAKE ICE CREAM

Makes ten 12-cup servings 2 ounces lowfat cream cheese cut in 1-inch pieces, at room temperature can (14 ounces) fat free sweetened condensed milk cups fat free half-&-half (Land-o-Lakes) teaspoons pure vanilla extract teaspoon pure lemon extract teaspoon pure almond extract
In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is completely dissolved, about 12 minutes on low speed. Stir in the heavy cream and peppermint extract. Turn the Cuisinart Classic Frozen Yogurt-Ice Cream & Sorbet Maker on, add liquid mixture and let mix until thickened, about 2025 minutes. Five minutes before mixing is complete, add the chopped chocolate and the food coloring, if using. The ice cream will have a soft, creamy texture. If desired, transfer the ice cream to an airtight container and freeze. Remove from freezer 10 minutes before serving.
Nutritional information per serving: Calories 291 (67% from fat) carb. 23g pro. 3g fat 23g sat. fat 14g chol. 69mg sod. 30mg calc. 66mg fiber 0g
Place cream cheese and sweetened condensed milk in a medium bowl. Blend using a hand mixer on medium speed until smooth and creamy with no visible lumps. With the mixer on low speed, stir in half-&-half, vanilla, lemon and almond extracts. Stir until smooth. (For best results, refrigerate for 2 hours or longer.) Turn the Cuisinart Classic Frozen Yogurt-Ice Cream & Sorbet Maker on, add liquid mixture and let mix until thickened, about 2025 minutes. Five minutes before mixing is complete, add the chopped chocolate and the food coloring, if using. The ice cream will have a soft, creamy texture. If desired, transfer the ice cream to an airtight container and freeze. Remove from freezer 10 minutes before serving.

Nutritional information per serving: Calories 228 (33% from fat) carb. 29g pro. 8g fat 8g sat. fat 5g chol. 19mg sod. 317mg calc. 189mg fiber 0g

PISTACHIO ICE CREAM

Makes ten 12-cup servings 1 1
cup whole milk, well chilled cups granulated sugar cups heavy cream, well chilled teaspoons pure vanilla extract teaspoon pure almond extract cup shelled pistachios, roughly chopped (may use plain or lightly salted do not use red pistachios)
Variations: Cherry Cheesecake Ice Cream: Strain 1 can (21 ounce) Cherry Pie filling, reserving the sauce and cherries separately. Prepare Cheesecake Ice Cream, reducing the half-&-half to 112 cups. Stir the reserved sauce into the ice cream mixture and mix/chill as directed. Five minutes before the ice cream is ready, add 12 cup of the cherries through the opening in
the lid. When ice cream is mixed, transfer to a resealable container, layering the remaining cherries in dollops as the ice cream is placed in the container. Stir gently to swirl in and distribute. Freeze for 2 hours or longer before serving. Remove from freezer 10 minutes before serving.

GOURMET FLAVORS

VANILLA BEAN
Makes about ten 12 cup servings 112 cups whole milk cups heavy cream whole vanilla bean (about 6 inches in length) large egg yolks cup granulated sugar teaspoons pure vanilla extract
Variations: Fresh Peaches & Cream: Combine 2 cups chopped ripe peaches with 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. Fresh Strawberries & Cream: Pure 1 pound fresh or frozen thawed strawberries in a food processor or blender. Strain through a fine mesh sieve and discard seeds. You will have about 8-10 ounces strawberry pure. Prepare Vanilla Bean Ice Cream, reducing amount of milk by cup. Stir in strawberry pure. Mix/chill ice cream as directed. Five minutes before ice cream is ready, add 12 cup sliced or quartered fresh strawberries.
DECADENT DOUBLE CHOCOLATE ICE CREAM
Makes ten 12 cup servings 4 cups whole milk cups heavy cream cup granulated sugar cup packed brown sugar cup Dutch process cocoa large eggs ounces bittersweet chocolate, chopped teaspoons pure vanilla extract teaspoons pure chocolate extract ounces good quality white chocolate or bittersweet chocolate, chopped
Combine the milk and cream in a medium saucepan with a heavy bottom. 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 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 (similar to mayonnaise), about 2 minutes. Remove the vanilla bean pod from the milk/cream mixture and discard. 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. Pour the chilled custard into the freezer bowl, turn the machine ON and let mix until thickened, about 25 - 30 minutes.

Nutritional analysis per serving: Calories 314 (72% form fat) carb. 18g pro. 4g fat 26g sat. fat 15g chol. 201mg sod. 103mg calc. 87mg fiber 0g
In a medium saucepan with a heavy bottom, combine the whole milk and heavy cream over medium low heat and bring to a simmer. Combine the sugars, cocoa, and eggs in a medium bowl; use a hand mixer on medium speed to beat until thickened like mayonnaise. Measure 1 cup of the hot milk/cream mixture. With the mixer on low speed, add the hot milk/cream in a slow, steady stream to the thickened egg mixture and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream; stir until chocolate is melted. 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. Stir in the vanilla and chocolate extracts. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled (8 hours or overnight). Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker on; pour the mixture into freezer bowl and let mix until thicken, about
20-25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about two hours. Remove from freezer about 10 minutes before serving.
Nutritional information per serving: Calories 359 (60% from fat) carb. 33g pro. 7g fat 26g sat. fat 15g chol. 136mg sod. 51mg calc. 99mg fiber 3g
WHITE CHOCOLATE ICE CREAM WITH CHOCOLATE CHUNKS AND MACADAMIA NUTS
Makes ten 12-cup servings 114 cups whole milk 113 cups heavy cream cup sugar 4 large eggs 8 ounces white chocolate, chopped (not summer coating) 1 tablespoon brandy or Kirschwasser 1 teaspoon vanilla extract 1 teaspoon almond extract 2 ounces bittersweet chocolate, chopped in 1412-inch chunks cup toasted macadamia nuts, chopped Combine milk and cream in a heavy bottomed saucepan and bring to a simmer over medium low heat. In a medium bowl, beat the sugar and eggs until thick and light. Measure out one cup of the hot milk mixture. With the mixer on low speed, add the hot milk to the egg mixture in a steady stream. Stir the egg mixture into the saucepan. Cook over low heat, stirring constantly, until the mixture reaches 160F when checked with an instant read or candy thermometer. Add the chopped white chocolate, and stir until it is completely melted. Transfer to a bowl. Cover with plastic wrap placed directly on the surface of the custard and refrigerate until completely cooled (at least 8 hours). Turn on the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker on; pour the mixture into freezer bowl and let mix until thicken, about 20-25 minutes. Five minutes before mixing ends, (mixture will be thick and creamy with the appearance of a soft serve ice cream) add the chopped chocolate and nuts continue to mix for 5 minutes. If desired, transfer the ice to an airtight container and place in freezer until firm. Remove from freezer 10 minutes before serving.

Nutritional information per serving: Calories 402 (62% from fat) carb. 32g pro. 6g fat 29g sat. fat 15g chol. 141mg sod. 78mg calc. 137mg fiber 1g

GREEN TEA ICE CREAM

Makes ten 12-cup servings cups whole milk cups heavy cream tablespoons green tea powder (matcha available in Asian markets) egg yolks cup granulated sugar
Bring milk, cream and green tea to a low simmer. Remove from heat and let steep for 15 minutes. Beat egg yolks with sugar using a hand mixer on medium speed until thick and pale mixture should resemble mayonnaise. On low speed, gradually beat 1 cup of the warm milk into the egg yolk mixture. Stir the egg mixture into the rest of the milk mixture. Place over medium heat and stir until thick, and temperature reaches 160F do not boil. Pour through a strainer. Stir in vanilla and a drop or two of green food coloring if desired. Cover with a sheet of plastic wrap placed directly on the custard. Refrigerate 8 hours or overnight. Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker on; pour the mixture into freezer bowl and let mix until thicken, about 20-25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about two hours. Remove from freezer about 10 minutes before serving.
Nutritional information per serving: Calories 214 (59% from fat) carb. 19g pro. 3g fat 14g sat. fat 8g chol. 113mg sod. 40mg calc. 85mg fiber 0g

FROZEN YOGURTS

VANILLA FROZEN YOGURT

RASPBERRY FROZEN YOGURT

Makes ten 12-cup servings 3 ounces raspberries (can use frozen, thawed) cup granulated sugar cup fresh lime juice cups fat-free vanilla yogurt
cups whole milk cup granulated sugar cups plain fat-free yogurt cup heavy cream tablespoon pure vanilla extract
Place raspberries, sugar and lime juice in a medium bowl. Stir to blend. Cover and allow to macerate for 23 hours in the refrigerator. Place the raspberry mixture in a blender and blend for 1520 seconds to pure. Strain the mixture using a fine mesh strainer (chinois), pressing through the solids to remove all the seeds; discard seeds. Combine the raspberry pure with the yogurt. Stir to blend until smooth. Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker on; pour the mixture into freezer bowl and let mix until thicken, about 20-25 minutes. The yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the yogurt to an airtight container and place in freezer for about two hours. Remove from freezer about 10 minutes before serving.
Nutritional information per serving: Calories 157 (0% from fat) carb. 36g pro. 3g fat 0g sat. fat 0g chol. 1mg sod. 40mg calc. 116mg fiber 2g

Place milk and sugar in a medium bowl; combine, using a whisk or hand mixer on low speed, until sugar is completely dissolved. Stir in yogurt, heavy cream and vanilla. Turn the Cuisinart Classic Frozen Yogurt-Ice Cream and Sorbet Maker on; pour the mixture into freezer bowl and let mix until thicken, about 20-25 minutes. The yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the yogurt to an airtight container and place in freezer for about two hours. Remove from freezer about 10 minutes before serving.
Nutritional information per serving: Calories 130 (22% from fat) carb. 21g pro. 5g fat 3g sat. fat 2g chol. 14mg sod. 62mg calc. 145mg fiber 0g

CHOCOLATE FROZEN YOGURT

Makes ten 12-cup servings 212 cups whole milk or fat-free half-and-half ounces bittersweet or semisweet chocolate, chopped cup sugar cups lowfat or fat-free vanilla yogurt 1 3
QUICK PEACH FROZEN YOGURT
Makes ten 12-cup servings can (14 ounces) peaches packed in juice cups lowfat vanilla yogurt cup sugar
Combine the milk, chocolate and sugar in a 2-quart saucepan. Cook over medium heat, stirring constantly, until the chocolate is completely melted and sugar is dissolved. Cool completely in refrigerator. Stir in vanilla yogurt. Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker on; pour the mixture into freezer bowl and let mix until thicken, about 20-25 minutes. The yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the yogurt to an airtight container and place in freezer for about two hours. Remove from freezer about 10 minutes before serving.
Nutritional information per serving (made with whole milk): Calories 219 (45% from fat) carb. 28g pro. 6g fat 12g sat. fat 7g chol. 8mg sod. 56mg calc. 157mg fiber 1g
Drain peaches, reserving 12 cup of the juice. Place peaches in a Cuisinart blender or food processor fitted with the metal blade, and 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 Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker on; pour the mixture into freezer bowl and let mix until thicken, about 20-25 minutes. The yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the yogurt to an airtight container and place in freezer for about two hours. Remove from freezer about 10 minutes before serving.

Nutritional information per serving: Calories 111 (6% from fat) carb. 24g pro. 3g fat 1g sat. fat 0g chol. 5mg sod. 59mg calc. 140mg fiber 1g

SORBETS & SHERBETS

FRESH LEMON SORBET

BLUEBERRY SORBET

Makes ten 12-cup servings 2
cups sugar cups water cups freshly squeezed lemon juice tablespoon finely chopped lemon zest *
cups granulated sugar cup water pounds fresh or frozen blueberries (wild if possible) tablespoons fresh lime juice tablespoons light corn syrup
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 35 minutes. Cool completely. This is called 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 Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker on; pour the mixture into freezer bowl and let mix until thicken, about 20-25 minutes. The sorbet will have a soft texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about two hours. Remove from freezer about 10 minutes before serving.
Nutritional information per serving: Calories 204 (0% from fat) carb. 52g pro. 19g fat 0g sat. fat 0g chol. 0mg sod. 2mg
Place sugar and water in a 112-quart saucepan and bring to a boil over high heat. Reduce heat to medium and cook, undisturbed, until sugar is dissolved. Allow to cool completely. Thaw blueberries if frozen. Place blueberries and lime juice in a blender or food processor fitted with the metal blade. Pure until smooth this may require two batches, depending upon the size of the blender or processor. Press through a fine mesh sieve to remove seeds; discard seeds. Combine the strained blueberry pure with the cooled sugar syrup and corn syrup. Refrigerate 2 hours or longer for best results. Remove from freezer 10 minutes before serving. Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker on; pour the mixture into freezer bowl and let mix until thicken, about 20-25 minutes. The sorbet will have a soft texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about two hours. Remove from freezer about 10 minutes before serving.
Nutritional information per serving: Calories 173 (4% from fat) carb. 48g pro. 1g fat 1g sat. fat 0g chol. 0mg sod. 5mg calc. 12mg fiber 3g

Nutritional information per serving: Calories 158 (8% from fat) carb. 40g pro. 2g fat 2g sat. fat 1g chol. 0mg sod. 86mg calc. 22mg fiber 5g
Place cranberries, sugar, white grape juice, water, ginger and salt in a quart saucepan. Bring to a boil over high heat. Reduce heat to medium low and simmer for 15 minutes, until berries have popped and sugar has dissolved. Cool 10 to 15 minutes. Drain cranberries (reserve cooking liquid) and place in work bowl of food processor or in a blender. Add 1 cup cooking liquid. Cover and process until completely pured and smooth. Press through a fine mesh strainer to remove seeds and pulp; discard seeds and pulp. Stir in remaining cooking liquid and corn syrup. Cover and refrigerate until totally chilled 6 hours or longer. Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker on; pour the mixture into freezer bowl and let mix until thicken, about 20-25 minutes. The sorbet will have a soft texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about two hours. Remove from freezer about 10 minutes before serving. *For Cranberry Sorbet, omit ginger. May add zest of 1 orange or lime.
Nutritional information per serving: Calories 164 (0% from fat) carb. 42g pro. 0g fat 0g sat. fat 0g chol. 0mg sod. 69mg calc. 5mg fiber 1g
For Dark Chocolate Sorbet: Increase water to 2 cups. Use 34 cup granulated sugar and 34 cup packed brown sugar in place of 112 cups granulated sugar. Omit the maraschino cherries and juice. Add 2 teaspoons pure vanilla extract and 1 teaspoon ground cinnamon.

EARL GREY SORBET

Makes ten 12-cup servings 3 cups water cups granulated sugar Earl Grey tea bags cup fresh lemon juice
Combine water and sugar in a medium saucepan and bring to a boil. Reduce heat to simmer and let cook until sugar is dissolved do not stir. Add tea bags and let steep for 15 minutes. Remove, squeeze and
discard tea bags. Allow liquid to come to room temperature; stir in lemon juice. Chill for 6 hours or longer. Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker on; pour the mixture into freezer bowl and let mix until thicken, about 20-25 minutes. The sorbet will have a soft texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about two hours. Remove from freezer about 10 minutes before serving. Earl Grey Sorbet is very good as a summer treat with fresh berries or sliced fresh peaches.
Nutritional information per serving: Calories 157 (0% from fat) carb. 41g pro. 0g fat 0g sat. fat 0g chol. 0mg sod. 3mg calc. 1mg fiber 1g
Place berries, sugar and lemon juice in a medium bowl. Stir to combine. Allow to macerate for 2 hours or longer. Berries will release natural juices. Place berry mixture in blender or food processor (may need to do this in two batches). Process until completely pured. Strain through a fine-mesh sieve, pressing out seeds. Discard seeds. Stir in half-and-half. Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker on; pour the mixture into freezer bowl and let mix until thicken, about 20-25 minutes. The sherbet will have a soft texture. If a firmer consistency is desired, transfer the sherbet to an airtight container and place in freezer for about two hours. Remove from freezer about 10 minutes before serving.

Nutritional information per serving: Calories 122 (8% from fat) carb. 26g pro. 2g fat 1g sat. fat 1g chol. 4mg sod. 104mg calc. 77mg fiber 1g
ORANGE CREAMSICLE SHERBET

DRINKS

FROZEN STRAWBERRY DAIQUIRIS
cups frozen orange juice concentrate, thawed tablespoons granulated sugar cups fat-free half-and-half or reduced-fat milk teaspoons vanilla extract
Combine orange juice concentrate, sugar and 1 cup half-and-half in a blender and blend until smooth. Stir in remaining half-and-half and vanilla. Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker on; pour the mixture into freezer bowl and let mix until thicken, about 20-25 minutes. The sherbet will have a soft texture. If a firmer consistency is desired, transfer the sherbet to an airtight container and place in freezer for about two hours. Remove from freezer about 10 minutes before serving.
Nutritional information per serving: Calories 125 (8% from fat) carb. 26g pro. 3g fat 1g sat. fat 1g chol. 4mg sod. 105mg calc. 82mg fiber 0g
cup fresh strawberries, washed and hulled (may also use frozen, thawed, no sugar added) cups water cup granulated sugar cup lime juice 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 2030 seconds. Add the remaining ingredients and process until smooth. Turn the Cuisinart Classic Frozen Yogurt-Ice Cream & Sorbet Maker on, pour pured strawberry mixture into freezer bowl through ingredient spout and mix until the mixture becomes slushy, about 2025 minutes. Serve immediately.

VERY BERRY SHERBET

Makes ten 12-cup servings 14
Nutritional information per serving:
Calories 83 (0% from fat) carb. 14g pro. 0g fat 0g sat. fat 0g chol. 0mg sod. 1mg
12-ounce bag frozen mixed berries, pured and strained to remove seeds, or fresh berries in season cup granulated sugar tablespoons fresh lemon juice cups fat-free half-and-half or whole milk

BROWN COW SLUSHY

Makes 3 to 4 servings cups fat-free half-and-half cup granulated sugar cups best-quality root beer
In a medium mixing bowl, use a hand mixer to combine the half-and-half and granulated sugar until the sugar is dissolved, about 12 minutes on low speed. Stir in root beer. Turn the Cuisinart Classic Frozen Yogurt-Ice Cream & Sorbet Maker on; pour the mixture into freezer bowl, and let mix until thickened and slushy, about 1220 minutes, depending on thickness preferred. Transfer to tall glasses and serve with straws and a maraschino cherry garnish.
Nutritional information per serving: Calories 218 (28% from fat) carb. 39g pro. 2g fat 7g sat. fat 4g chol. 22mg sod. 49mg calc. 73mg fiber 0g

SLUSHY JULIUS

Makes 3 to 4 servings 112
cups water cup granulated sugar ounces frozen orange juice concentrate, thawed cups milk or coconut milk (unsweetened, can use lowfat) teaspoons pure vanilla extract
Combine water and sugar and stir until sugar is completely dissolved. Stir in remaining ingredients. Turn the Cuisinart Classic Frozen Yogurt-Ice Cream & Sorbet Maker on; pour the mixture into freezer bowl, and let mix until thickened and slushy, about 1220 minutes, depending on thickness preferred. Transfer to tall glasses and serve with straws and a maraschino cherry garnish.
Nutritional information per serving: Calories 195 (16% from fat) carb. 37g pro. 5g fat 4g sat. fat 2g chol. 14mg sod. 54mg calc. 141mg fiber 0g
For an adult drink, use the coconut milk version and add 1312 cup rum.

ICE-40 IB-4087A

3/5/04

10:51 AM

Page 1
INSTRUCTION AND RECIPE BOOKLET
Flavor Duo Frozen Yogurt-Ice Cream & Sorbet Maker

ICE-40 Series

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

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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. 3. 4. 5. 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. Close supervision is necessary when any appliance is used by or near children. Always unplug from outlet when not in use, before putting on or taking off parts, and before cleaning. 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. 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. The use of attachments not recommended by Cuisinart may cause fire, electric shock or risk of injuries. Do not use outdoors. Do not let cord hang over edge of table or counter, or touch hot surfaces.
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.

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.

7. 8. 9.

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 4 14
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.

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Wrap it in a plastic bag to prevent freezer burn. We recommend that you place the freezer bowls 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.
8. Frozen desserts or drinks will be done in 20-30 minutes. The time will depend on the recipe, and the 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.
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 quart or less. For best results, prepare ingredients in a container that is easy to pour from. 2. Remove the freezer bowl(s) from the freezer. (Remove plastic bag if you have wrapped freezer bowls.) Place freezer bowls 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(s) in freezer bowl(s). Arm does not fit tightly. It just rests in the center of the bowl, with the circle side facing up. 4. Place lid(s) on base. Easy-lock lid mechanism allows lid to rest on base in one position. Set lid(s) slightly off center and turn clockwise to lock in place.

Turn Lid

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.

SAFETY FEATURE

The Cuisinart Flavor Duo 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 bowls, mixing arms and lids in warm soapy water. DO NOT PUT FREEZER BOWLS 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 bowls in freezer if bowls are wet. DO NOT store lids, mixing arms, or base in freezer. You may store the freezer bowls in the freezer for convenient, immediate use. Before freezing, wrap the bowls in a plastic bag to prevent freezer burn. Do not store frozen desserts or drinks in the freezer bowls 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.
5. Choose the one or two bowl switch position. If you choose one bowl only, use the right side of the unit. Always select this prior to turning on the unit. 6. Press On/Off switch. Freezer bowls will begin to turn. If you chose to make only one batch, just the right bowl will begin to turn. 7. Immediately pour ingredients through ingredient spout(s).

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RECIPE TIPS
The recipes that follow offer you a variety of options for delicious frozen drinks and desserts. You may create or use recipes of your own, as long as they yield no more than 1 quart. Recipe Tips: Frozen desserts from the Cuisinart Flavor Duo use pure, fresh ingredients. Because of this, the desserts and drinks do not have the same characteristics as commercially prepared frozen desserts and drinks. Most store-bought versions use gums and preservatives to make them firmer. If you desire a firmer consistency, transfer the dessert or drink to an airtight container and store in the freezer until desired consistency is reached, usually two or more hours. Some recipes use precooked ingredients. For best results, the mixture should be chilled overnight before using. Or, chill the recipe over an ice bath, until it is completely cooled, before using. To make an ice bath, fill a large container with ice and water. Place saucepan or other container into the ice bath. Cool precooked 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 quart 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 and that you have chosen the one or two bowl button position before turning on machine. Well-chilled mixtures may require shorter mixing times.

BASIC ICE CREAMS

VANILLA ICE CREAM
Vanilla is still the number one ice cream flavor this one is particularly easy and doesnt require cooking. Try one of our variations, or let your imagination go. Preparation: 5 minutes, plus minutes chilling time, optional 2 hours to ripen. Makes eight servings. 3/4 2/3 1-1/cup whole milk, well chilled cup granulated sugar cups heavy cream, well chilled teaspoon pure vanilla extract, to taste
In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cream and vanilla to taste. Turn the machine ON, pour mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft creamy texture. If desired, transfer the ice cream to an airtight container and place in freezer until firm, about 2 hours to ripen. Nutritional information per serving: Calories 233 (66% from fat) carb. 19g pro 2g fat 17g sat. fat 13g chol. 64mg sod. 28mg calc. 56mg fiber 0g

VARIATIONS:

Mint Chip: Omit the vanilla and replace with 3/teaspoon pure peppermint extract (to taste). Chop 3 ounces of your favorite bittersweet or semi-sweet chocolate bar into tiny uneven pieces. Add the chopped chocolate during the last 5 minutes of mixing. Butter Pecan: Melt 1/2 stick unsalted butter in a 10-inch skillet. Add 1/2 cup roughly chopped pecans and 3/4 teaspoon kosher salt. Cook over

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medium-low heat; stirring frequently until the pecans are lightly browned. Remove from the heat; strain (the butter will have a pecan flavor and may be reserved for another use). Allow the pecans to cool completely. Add the toasted buttered pecans during the last 5 minutes of mixing. Cookies & Cream: Add 1/4 1/3 cup coarsely chopped cookies (chocolate chips, Oreos, Mint Oreos, chocolate covered graham crackers, etc.) during the last 5 minutes of mixing. Candy & Cream: Roughly chop enough of your favorite candy bar (Heath, Reeses Peanut Butter Cups, KitKat, etc.) to make 1/4 - 1/3 cup of chopped candy or measure 1/3 cup of your favorite M&M candies; refrigerate until ready to use. Add the chopped candy during the last 5 minutes of mixing.

Chocolate Almond: Add 1/3 teaspoon pure almond extract along with the vanilla. Add 1/4 1/3 cup chopped toasted almonds or chopped chocolate-coated almonds during the last 5 to 10 minutes of freezing. Chocolate Cookie: Add 1/4 1/3 cup chopped cookies (chocolate chip or chocolate sandwich, chocolate mint, chocolate covered graham crackers, etc.) during the last 5 minutes of freezing. Transfer to a container and freeze for 2 hours before serving. Chocolate Fudge Brownie: Add 1/4 1/3 cup chopped day old brownies during the last 5 minutes of freezing. Transfer to a container and freeze for 2 hours before serving. Chocolate Marshmallow Swirl: When removing the ice cream to a container for freezing, layer it with dollops of your favorite chocolate sauce and scoops of marshmallow crme (Fluff). Freeze at least 2 hours before serving.

CHOCOLATE ICE CREAM

Choose your favorite brand of dark chocolate to make this yummy. Preparation: about 1 hour (active time about 5 - 10 minutes), plus 20 - 25 minutes chilling time, optional 2 hours to ripen. Makes eight 1/2-cup servings. 3/4 1/3 4-6 1-1/cup whole milk cup granulated sugar ounces bittersweet or semi-sweet chocolate, broken into 1/2-inch pieces cups heavy cream, well chilled teaspoon pure vanilla extract
FRESH STRAWBERRY ICE CREAM
Fresh strawberry ice cream is particularly good when made with farm fresh summer berries. Preparation: minutes, plus 2 hours for the strawberries to macerate, minutes chilling time. Optional 2 hours to ripen. Makes eight servings. 2/3 3/4 1-1/2 3/4 ounces fresh ripe strawberries, stemmed and sliced tablespoon freshly squeezed lemon juice cup sugar, divided cup whole milk cups heavy cream 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 mixture into freezer bowl and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft creamy texture. If desired, transfer the ice cream to an airtight container and place in freezer until firm, about 2 hours to ripen. Nutritional information per serving: Calories 309 (69% from fat) carb. 23g pro. 3g fat 25g sat. fat 15g chol. 64mg sod. 29mg calc. 63mg fiber 1g

In a small bowl, combine the strawberries with the lemon juice and 3 tablespoons of the sugar, stir gently, and allow the strawberries to macerate in the juices for 2 hours. In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cream, any accumulated juices from the strawberries and vanilla. Turn the machine ON, pour mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add the sliced strawberries during the last 5 minutes of freezing. 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.

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Note: This ice cream will have a natural appearance of very pale pink. If a deeper pink is desired, sparingly add red food coloring by drops until desired color is achieved. Nutritional information per serving: Calories 238 (64% from fat) carb. 20 g pro. 2g fat 17g sat. fat 11g chol. 64mg sod.28mg calc. 58mg fiber 0g

PUMPKIN SPICE ICE CREAM

A delicious change from the traditional holiday pumpkin pie. Serve in goblets with a dash of cognac, some caramel sauce and toasted pine nuts for a special treat. Preparation: minutes, plus time to chill the custard; minutes chilling. Optional 2 hours to ripen in freezer. Makes eight servings. 1 cup whole milk 1 cup heavy cream 1/2 vanilla bean 1/2 cup light brown sugar, packed 2 large eggs 1 large egg yolk 2/3 cup pumpkin pure (may use canned solid pack pumpkin) 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice Pinch freshly grated nutmeg In a 2-3/4 quart saucepan, combine the whole milk and the cream over low heat. Split the vanilla bean with a sharp knife and scrape the seeds out using the blunt edge of the knife. Stir the seeds and bean pod into the milk mixture. Raise the heat until the mixture just begins to bubble around the edges, lower the heat and allow the vanilla to steep in the cream for about 15 to 20 minutes. Remove the vanilla bean and discard or rinse and reserve for another use. While the milk mixture steeps, combine the brown sugar with the eggs and yolks in a medium bowl. Use a hand mixer on medium speed to beat until thickened, smooth, and pale tan in color, 1 to 2 minutes. With the mixer on low speed, add 1 cup of the hot milk mixture in a slow, steady stream, and mix until combined, about 30 seconds. Stir the egg mixture into the warm milk mixture, stirring continuously. Cook over low heat until slightly thickened and the mixture coats the back of a wooden spoon, 3 to 5 minutes. Remove from heat and press through a fine mesh strainer. Stir in the pumpkin pure and spices. Cool completely. * When completely chilled, turn machine ON. Pour the custard into the freezer bowl, and let mix until mixture thickens, 20 to 25 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. *Transfer to a bowl and cover with plastic wrap directly on the custard to prevent a skin from forming. Refrigerate until chilled completely, or chill over an ice bath for 1 hour. The custard can be made up to 2 days ahead; keep refrigerated.

HOLIDAY RECIPES

EGGNOG ICE CREAM
Freshly grated nutmeg gives this festive holiday treat extra special flavor. Preparation: minutes, minutes chilling time. Optional 2 hours to ripen in freezer. Makes about eight servings. 1/3 1/2 3/4 1-1/2 3/4 3/1/8 cup pasteurized egg product, such as EggBeaters cup sugar cup whole milk cups heavy cream teaspoon rum extract teaspoon brandy extract teaspoon pure vanilla extract teaspoon freshly grated nutmeg
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 and let mix until thickened, about 20 to 25 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 information per serving: Calories 223 (69% from fat) carb. 15g pro. 3g fat 18g sat. fat 11g chol. 70mg sod. 41mg calc. 60mg fiber 0g

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Nutritional information per serving: Calories 207 (60% from fat) carb. 18g pro 4g fat. 14g sat. fat 8g chol. 125mg sod. 48mg calc. 84mg fiber 1g
PEPPERMINT STICK ICE CREAM
Serve peppermint stick ice cream alone, or top with your favorite hot fudge or chocolate sauce. Preparation: minutes, minutes chilling time. Optional 2 hours to ripen in freezer. Makes eight servings. 3/4 2/3 1-1/2 3/8 3/4 1/2 cup whole milk, well chilled cup granulated sugar cups heavy cream, well chilled teaspoon pure vanilla extract teaspoon peppermint extract cup crushed hard peppermint candies
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 3 to 5 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 the freezer bowl, and mix until the mixture thickens, about 20 to 25 minutes. The sorbet will have a soft serve texture. If desired, transfer the sorbet to an airtight container and place in freezer until firm, about 2 hours to ripen. *When zesting a lemon or lime, use a vegetable peeler to remove the colored part of the citrus rind. Nutritional information per serving: Calories 178 (0% from fat) carb. 47g pro. 0g fat 0g sat. fat 0g chol. 0mg sod. 2mg calc. 4mg fiber 0g

mixture into the freezer bowl and let mix until thickened, about 25 to 30 minutes. If desired, transfer the frozen yogurt to an airtight container and place in freezer until firm, about 2 hours to ripen. Nutritional information per serving: Calories 102 (11% from fat) carb. 20g pro. 3g fat 1g sat. fat 1g chol. 5mg sod. 45mg calc. 124mg fiber 1g

PEACH FROZEN YOGURT

The creamy consistency of our peach frozen yogurt makes it hard to believe that it is so low in fat. Preparation: minutes; minutes chilling time. Optional 2 hours to ripen in freezer. Makes eight servings.
Combine the milk and chocolate in a saucepan and place over low heat; stir until the chocolate is completely melted and sugar is dissolved. Transfer to a bowl and refrigerate until completely cool. Add the yogurt, stir until smooth. Pour into the freezer bowl, turn the machine ON and let mix until thickened, about 20 to 25 minutes. If desired, transfer the frozen yogurt to an airtight container and place in freezer until firm, about 2 hours to ripen. Nutritional information per serving: Calories 194 (43% from fat) carb. 25g pro. 5g fat 10g sat. fat 6g chol. 7mg sod. 53mg calc. 146mg fiber 1g
can (15 ounces) peaches packed in juice cups lowfat vanilla yogurt cup sugar
Drain peaches, reserving 1/4 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. Pour the peach/yogurt mixture into the freezer bowl, turn the machine ON, and let mix until thickened, about 20 to 25 minutes. If desired, transfer the frozen yogurt to an airtight container and place in freezer until firm, about 2 hours to ripen. Nutritional information per serving: Calories 101 (7% from fat) carb. 21g pro. 3g fat 1g sat. fat 0g chol. 3mg sod. 39mg calc. 100mg fiber 0g

VERY BERRY FROZEN YOGURT

Use fresh berries in season, but frozen berries make this a year round treat. Preparation: about minutes; minutes chilling time. Optional 2 hours to ripen in freezer. Makes about eight 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

PREMIUM ICE CREAMS & GOURMET FLAVORS

VANILLA BEAN

Rich and creamy, vanilla bean ice cream is a traditional French custard style ice cream. Preparation: about 40 - 45 minutes active time (must allow time to cool completely); minutes chilling time. Optional 2 hours to ripen in freezer. Makes eight servings.
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 30 to 40 seconds. Turn the machine ON. Pour the

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1-1/4 1-1/1/2 2
cups whole milk cups heavy cream vanilla bean (about 6 inches in length) large eggs large egg yolks cup sugar teaspoons vanilla extract
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
A chocoholics delight, decadent chocolate ice cream is like eating a frozen truffle. Preparation: about 30 minutes + cooling time, minutes. Optional 2 hours to ripen in freezer. Makes eight servings. 1-1/4 1-1/2/3 2/6 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
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 mixture is thick enough to coat the back of a spoon. Stir in vanilla extract. 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 25 to 30 minutes. If desired, transfer the frozen yogurt to an airtight container and place in freezer until firm, about 2 hours to ripen. Nutritional information per serving: Calories 234 (67% from fat) carb. 15g pro. 4g fat 18g sat. fat 10g chol. 163mg sod. 50mg calc. 81mg fiber 0g

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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 information per serving: Calories 235 (65% from fat) carb. 19g pro. 2g fat 17g sat. fat 11g chol. 64mg sod. 27mg calc. 58mg fiber 0g

FROZEN DRINKS

SLUSHIES
Prepare slushies in just minutes with juices or your favorite flavor of soda. Preparation: 5 minutes or less; minutes plus 15 - 20 minutes chilling time. makes 4 servings. 3-1/4 cups cola or other soda, lemonade, cranberry juice, white grape juice, Kool-Aid, chilled *

VARIATION:

Mocha Chip Ice Cream: Use 1 tablespoon each instant espresso powder and Dutch process cocoa instead of just espresso powder. Chop 3 ounces of your favorite bittersweet or semi-sweet chocolate bar into tiny uneven pieces. Add the chopped chocolate during the last 5 minutes of mixing.

PISTACHIO ICE CREAM

Chopped pistachios and a touch of almond extract add rich flavor to this delicious ice cream. Preparation: 5 minutes, plus minutes chilling time, optional 2 hours to ripen. Makes eight servings. 3/4 2/3 1-1/2 1/2 1/4 2/3 cup whole milk, well chilled cup granulated sugar cups heavy cream, well chilled teaspoon pure vanilla extract teaspoon pure almond extract cup shelled pistachios, roughly chopped (may use plain or lightly salted)
Pour into freezer bowl, turn the machine ON 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 information per serving: Calories 103 (0% from fat) carb. 27g pro 0g fat 0g sat. fat 0g chol. 0mg sod. 5mg For best results, add alcohol during the last few minutes of mixing. Drinks may be made ahead, transferred to a resealable container and frozen until ready to serve. All frozen drinks may be made without alcohol to turn them into family treats.
In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cream, vanilla, and almond extract. Turn the machine ON; pour mixture into freezer bowl, and let mix until thickened, about 25 to 30 minutes. During the last 5 minutes of freezing, add the pistachios. 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 information per serving: Calories 297 (67% from fat) carb. 21g pro. 3g fat 23g sat. fat 12g chol. 64mg sod. 111mg calc. 62mg fiber 1g

CHERRY BOUNCE

Cherry bounce has been a favorite since colonial times. Try serving as a frosty ending to a summer meal. Preparation: 10 minutes or less, plus about 20 minutes chilling time. Makes six servings. 1/2 1/6 cup sugar cup water inch piece cinnamon stick ounces fresh or frozen, thawed pitted sweet cherries ounces chilled brandy

Combine the sugar and water in a 1-1/2 quart saucepan and bring to a boil over medium heat. Cook without stirring until the sugar is completely dis-

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solved, about 2 to 3 minutes. Remove from heat and add cinnamon stick; allow cinnamon stick to remain in hot syrup for 5 minutes (longer if you prefer a more pronounced cinnamon flavor); remove cinnamon stick and discard. Cool syrup completely. Place cherries in a food processor fitted with the metal blade. Pulse to chop, then process until completely pured, 2 to 3 minutes. Add cooled syrup. Refrigerate mixture if not chilling immediately. Nutritional information per serving: Calories 202 (1% from fat) carb. 30g pro. 1g fat 0g sat. fat 0g chol. 0mg sod. 1mg calc. 13mg fiber 2g
Nutritional information per serving: Calories 154 (0% from fat) carb. 25g pro. 0g fat 0g sat. fat 0g chol. 0mg sod. 2mg calc. 10mg fiber 0g

RASPBERR-RITAS

Raspberries and lime are paired in a new spin on a tried and true favorite. Preparation: 10 minutes or less, plus about 20 minutes chilling time. Makes six servings. 1-1/ounces chilled fresh or frozen, partially thawed raspberries cup liquid margarita mix ounces chilled triple sec ounces chilled tequila Thin lime slices for garnish

FROZEN TOLSTOY

Based on a martini type cocktail, this refreshing drink combines citrus and mint. Omit the vodka for a refreshing sorbet. Preparation: 10 minutes or less, plus about 20 minutes chilling time. Makes six servings. 1/2 1/2 cup sugar cup water Zest of 1 lemon Zest of 1 lime cups chilled white or golden grapefruit juice cup fresh lemon juice cup fresh lime juice mint leaves, finely chopped cup chilled vodka Thin lime or lime slices and fresh mint leaves for garnish
Combine raspberries and liquid margarita mix in a blender or food processor fitted with the metal blade. Process until smooth. Turn machine ON. Pour the juice mixture into the freezer bowl and mix until thickened, about 20 minutes. Add chilled triple sec and tequila during the last 2 to 3 minutes of mixing. Serve immediately in stemmed glasses with straws, or freeze until ready to serve. Garnish with a thin slice of lime.

1-3/4 1/4 1/4 2/3

Combine the sugar and water in a 1-1/2 quart saucepan and bring to a boil over medium heat. Cook without stirring until the sugar is completely dissolved, about 2 to 3 minutes. Remove from heat and add the lemon and lime zests; allow zest to remain in hot syrup for 5 minutes (longer if you prefer a more pronounced citrus flavor); strain and discard zest. Cool syrup completely. Combine the cooled syrup with the juices and mint leaves. Turn machine ON. Pour the juice mixture into the freezer bowl and mix until thickened, about 20 minutes. Add chilled vodka during the last 2 to 3 minutes of mixing. Serve immediately in stemmed glasses with straws, or freeze until ready to serve. Garnish with a thin slice of lemon or lime and a fresh mint leaf.

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WARRANTY
LIMITED THREE-YEAR WARRANTY
This warranty supersedes all previous warranties on the Cuisinart Flavor Duo Automatic Frozen YogurtIce Cream & Sorbet Maker. This warranty is available to consumers only. You are a consumer if you own a Cuisinart Flavor Duo 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 Flavor Duo 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. 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