Cuisinart ICE-25BC manual Recipe Tips, ICE Cream Serving Suggestions

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 11⁄2 quarts.

Note: You should start with no more than 41⁄2 cups of liquid, as it will expand in volume.

Recipe Tips:

•Frozen desserts from the Cuisinart Classic™ Frozen Yogurt-Ice 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, these ingredi- ents should be chilled overnight before being incorporated into the ice cream recipe. Or, chill them over an ice bath until they are completely cooled, before incorporating them into the ice cream recipe.

•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 mixed 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.

•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 not taste as sweet as 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.

•Well-chilled mixtures may require shorter mixing times.

•Mixing time suggestions can vary due to ingredients and type of recipe.

ICE CREAM SERVING SUGGESTIONS

Ice Cream Pies

You can easily make an ice cream pie using any flavor of ice cream, frozen yogurt, or even sorbet. Begin with a cooled crust – traditional pastry or crumb (it may be placed in the freezer while you are mixing your filling). You may fill the crust directly or add a layer of syrup or chocolate, or sprinkle the hot crust with chopped chocolate, chocolate chips or nuts. Spoon your frozen mixture directly from the Cuisinart Classic™ Frozen Yogurt-Ice Cream

&Sorbet Maker into the chilled crust. Freeze for 1 hour until the top is firm, then cover and freeze until needed. Thirty minutes before serving, remove from the freezer and place in the refrigerator. Serve plain, or with additional toppings. Freshly whipped cream makes a nice garnish.

Ice Cream Sodas

Ice cream sodas are made with a flavoring/syrup, soda, a scoop of your favorite ice cream, frozen yogurt or sorbet. Place 2 tablespoons syrup in the bottom of a large glass. Add chilled soda or seltzer to within 3 inches of the lip of the glass. Top with 1 large scoop of very firm ice cream, frozen yogurt or sorbet. The ice cream soda may be topped off with a dollop of whipped cream. You may do a traditional soda such as a Black & White (chocolate syrup, seltzer, vanilla ice cream) or something more exotic like ginger ale with a scoop of fruit flavored sorbet.

Small plastic or paper cups work wonderfully for making popsicles. Add whatever kind of food-safe wooden or plastic craft stick you’d like for the popsicle stick.

Frozen Ice Cream/Yogurt/Sorbet Popsicles

Use a cup/container that is 4 to 6 ounces in size. Your frozen mixture should be thick enough to hold the popsicle stick upright, but not frozen solid. Use one, two, or more flavors in layers to create the combination you prefer. You may fold fruit or candy into the ice cream, frozen yogurt or sorbet to before creating your layers. You may also add crunch with layers of chopped nuts, candies, or mini chocolate morsels. For best results, freeze each layer for an hour before adding the next layer. Then freeze until completely solid and frozen. After from the mold, the ice cream may be dipped in a chocolate sauce or covered in one of the readily available liquid “shell” coatings that freeze solid when used to top frozen treats.

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