Cuisinart ICE-30BCC manual Peanut Butter CUP ICE Cream, Coffee Butter Almond ICE Cream

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Place the cocoa and sugars in a medium bowl; stir to combine. Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.

Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 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

2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving:

Calories 286 (66% from fat) • carb. 23g • pro. 3g • fat 22g sat. fat 14g • chol. 79mg • sod. 37mg • calc. 81mg • fiber 2g

PEANUT BUTTER CUP ICE CREAM

Makes about fourteen 1⁄2-cup (125 ml) servings

11⁄8 cups (275 ml) good quality peanut butter (not natural)

3⁄4cup (180 ml) granulated sugar

11⁄4 cups (300 ml) whole milk

2 cups (500 ml) heavy cream

11⁄2 teaspoons (7 ml) pure vanilla extract

1 cup (250 ml) chopped chocolate peanut butter cup candies

In a medium mixing bowl, use a hand mixer or whisk to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. Five minutes before mixing is completed, add the chopped candy through the top 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 15 minutes before serving.

Nutritional information per serving:

Calories 261 (69% from fat) • carb. 15g • pro. 6g • fat 21g sat. fat 9g • chol. 43mg • sod. 110mg • calc. 49mg • fiber 1g

COFFEE BUTTER ALMOND ICE CREAM

Makes about fourteen 1⁄2-cup (125 ml) servings

4 tablespoons (60 ml) unsalted butter

1cup (250 ml) slivered almonds, roughly chopped

1teaspoon (5 ml) kosher salt

11⁄2 cups (375 ml) whole milk, chilled

11⁄8 cups (275 ml) granulated sugar

3-5 tablespoons (45-75 ml) instant espresso powder (to taste)

3 cups (750 ml) heavy cream

2teaspoons (10 ml) almond extract

1teaspoon (5 ml) pure vanilla extract

Melt the butter in a 10-inch (25 cm) skillet. Add the slivered almonds and kosher salt. Cook over medium-low heat until almonds are toasted and golden, stirring frequently, about 4 to 5 minutes. Remove from the heat, strain (the butter will have an almond flavour; can be reserved for another use). Chill the nuts.

In a medium mixing bowl, use a hand mixer on low speed to combine the milk, granulated sugar and espresso powder until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and extracts. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add the chopped nuts to the mixture during the last 5 minutes of freezing. 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 15 minutes before serving.

Nutritional information per serving:

Calories 287 (70% from fat) • carb. 19g • pro. 3g • fat 23g sat. fat 12g • chol. 71mg • sod. 131mg • calc. 78mg • fiber 0g

For Coffee Ice Cream, omit the toasted buttered almonds, if desired; add 1 tablespoon (15 ml) Kahlua® or other coffee liqueur to the mixture.

Kahlua® is a registered trademark owned by the Kahlua Company.

PUMPKIN PIE ICE CREAM

Makes about fourteen 1⁄2-cup (125 ml) servings

11⁄2 cups (375 ml) whole milk

1cup (250 ml) packed light or dark brown sugar

2tablespoons (30 ml) molasses or dark corn syrup

13⁄4 cups (430 ml) pumpkin purée (solid pack pumpkin)

11⁄2 teaspoons (7 ml) cinnamon

1teaspoon (5 ml) ginger

1⁄4teaspoon (1 ml) freshly ground nutmeg

21⁄2 cups (625 ml) heavy cream

1teaspoon (5 ml) pure vanilla extract

1cup (250 ml) crumbled ginger snaps, vanilla butter cookies, or graham crackers

In a medium mixing bowl, use a hand mixer on low speed to combine

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Contents Pure Indulgence Frozen Yogurt-Ice Cream & Sorbet Maker Table of Contents Features and BenefitsFreezing Time and Bowl Preparation Before Using for the First TimeMaking Frozen Desserts or Drinks Adding IngredientsRecipe Tips Safety FeatureCleaning and Storage ICE Cream Serving SuggestionsFresh Strawberry ICE Cream Basic ICE CreamsSimple Vanilla ICE Cream Simple Chocolate ICE CreamPeanut Butter CUP ICE Cream Coffee Butter Almond ICE CreamPumpkin PIE ICE Cream Chocolate Mint ICE Cream Pistachio ICE CreamVanilla Bean ICE Cream Deep Dark Chocolate ICE Cream Creamy Butter Pecan ICE CreamGelato RED Raspberry GelatoBlueberry Cassis Gelato Mango Gelato Green TEA GelatoChocolate Cherry Frozen Yogurt Frozen YogurtVanilla Frozen Yogurt Very Berry Frozen YogurtSorbet Fresh Lemon SorbetCranberry Sorbet Cantaloupe Sorbet Dark Chocolate SorbetSweet Dark Cherry Sorbet Brown COW Slushy DrinksRaspberry ’RITAS SlushiesWarranty Limited THREE-YEAR Warranty

ICE-30BCC specifications

The Cuisinart ICE-30BCC is a standout appliance for ice cream enthusiasts looking to create delicious frozen treats at home. This fully automatic ice cream maker is designed to simplify the process of making ice cream, sorbet, and frozen yogurt, making it a favorite among both novice and experienced cooks.

One of the main features of the ICE-30BCC is its capacity. The machine can churn out up to 2 quarts of ice cream, which is perfect for families or gatherings. The large capacity ensures that there’s more than enough to serve everyone. The unit features a heavy-duty motor that operates quietly and efficiently, allowing for consistent churning without disturbing your household.

The ICE-30BCC utilizes a double-insulated freezer bowl, eliminating the need for ice and salt. This innovative design allows the bowl to freeze ingredients evenly, creating smooth and creamy textures in your ice cream. Users can take advantage of the bowl's ability to freeze ingredients quickly, with minimal prep time. The bowl must be frozen for 24 hours prior to use, ensuring optimal freezing capability.

This ice cream maker boasts an easy-to-use design with a large ingredient spout. This allows users to add mix-ins, such as chocolate chips or fruit, during the churning process without disrupting the operation. The control panel is straightforward, featuring just a simple on/off switch and an indicator light, making it accessible for users of all ages.

Versatility is another key characteristic of the Cuisinart ICE-30BCC. It not only makes ice cream but can also produce sorbets and frozen yogurt, allowing for a variety of desserts to be crafted. The user manual includes numerous recipes, providing inspiration and guidance for creating unique flavors that cater to different taste preferences.

The machine’s compact size makes it easy to store when not in use, and its sleek stainless steel design adds a modern touch to any kitchen countertop. Cleaning is hassle-free as the removable parts are dishwasher safe, making maintenance simple and efficient.

Overall, the Cuisinart ICE-30BCC is an excellent investment for anyone looking to indulge in homemade frozen desserts. With its combination of capacity, user-friendly features, and versatility, it stands out as a top choice in the realm of ice cream makers. Whether entertaining guests or treating yourself, this machine delivers delicious results that satisfy sweet cravings.
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