Cuisinart ICE-40BKC manual Sorbets & Sherbets, Peppermint Stick ICE Cream, Fresh Lemon Sorbet

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 favourite hot fudge or chocolate sauce.

Preparation: 5 – 10 minutes, 20 – 25 minutes chilling time. Optional 2 hours to “ripen” in freezer.

Makes eight servings.

3/4 cup (175 ml) whole milk, well chilled

2/3 cup (150 ml) granulated sugar

1-1/2 cups (375 ml) heavy cream, well chilled

3/8 teaspoon (1.8 ml) pure vanilla extract

3/4 teaspoon (3 ml) peppermint extract

1/2 cup (125 ml) crushed hard peppermint candies

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 peppermint extract.

Turn the machine ON; pour mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add the crushed peppermint candies during the last 5 minutes of mixing. 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 274 (56% from fat) • carb. 29g • pro. 2g • fat 17g sat. fat 11g • chol. 64mg • sod. 32mg • calc. 58mg • fib 0g

SORBETS & SHERBETS

FRESH LEMON SORBET

Bits of fresh citrus zest add a burst of flavour to this refreshing sorbet.

Preparation: 10 minutes + cooling time; 20 – 25 minutes chilling time. Optional 2 hours to “ripen” in freezer.

Makes eight servings.

1-3/4 cups (425 ml) sugar

1-3/4 cups (425 ml) water

1-1/4 cups (300 ml) freshly squeezed lemon juice

2 teaspoons (10 ml) 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 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 coloured 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

VARIATIONS:

Fresh Lime Sorbet: Substitute 1-1/4 cups (300 ml) freshly squeezed lime juice for the lemon juice and 2 teaspoons (10 ml) finely chopped lime zest for the lemon zest.

Fresh Lemon-Lime Sorbet: Use half lemon juice and half lime juice and 1 teaspoon (5 ml) each of finely chopped lemon and lime zest.

Fresh Pink Grapefruit Sorbet: Substitute 1-1/4 cups (300 ml) freshly squeezed pink grapefruit juice for the lemon juice, and 1 tablespoon

(15 ml) finely chopped grapefruit zest for the lemon zest. Add 3 table- spoons (45 ml) 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

A nice light ending to any meal.

Preparation: 10 – 15 minutes; 20 – 25 minutes chilling time. Optional 2 hours to “ripen” in freezer.

Makes eight servings.

28ounces (794 g) mango cubes

1/3 cup (75 ml) sugar

2tablespoons (25 ml) corn syrup

3tablespoons (45 ml) fresh lemon or lime juice

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