Cuisinart ICE-40A manual Very Berry Frozen Yoghurt, Peach Frozen Yoghurt, Vanilla Bean

Combine the milk, chocolate and sugar 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 yoghurt, 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 yoghurt to an airtight container and place in freezer until it has reached desired firmness.

Nutritional information per serving:

Calories 194 (43% from fat) • carb. 25g • pro. 5g • fat 10g sat. fat 6g • chol. 7mg • sod. 53mg • calc. 146mg • fibre 1g

Very Berry Frozen Yoghurt

Use fresh berries in season, but frozen berries make this a year ‘round treat.

Preparation: about 15 to 20 minutes; 20 to 25 minutes chilling time, plus additional time, for firmer consistency.

Makes about eight servings

2cups lowfat vanilla yoghurt

½ cup whole milk

¼ cup sugar

360grams frozen mixed berries, puréed and strained to remove seeds

Combine the yoghurt, milk, and sugar in a medium mixing bowl; using a hand mixer on medium speed, mix until sugar is dissolved, about 1½ to 2 minutes. With the mixer on low speed, add the berry purée and mix until combined, about 30 to 40 seconds. Turn the machine on. Pour the mixture into the freezer bowl and let mix until thickened, about 25 to 30 minutes. If desired, transfer the frozen yoghurt to an airtight container

and place in freezer until it has reached desired firmness.

Nutritional information per serving:

Calories 102 (11% from fat) • carb. 20g • pro. 3g • fat 1g sat. fat 1g • chol. 5mg • sod. 45mg • calc. 124mg • fibre 1g

Peach Frozen Yoghurt

The creamy consistency of our peach frozen yoghurt makes it hard to believe that it is so low in fat.

Preparation: 5 to 10 minutes; 20 to 25 minutes chilling time, plus addi- tional time, for firmer consistency.

Makes eight servings.

1can (450 grams) peaches packed in juice

2cups lowfat vanilla yoghurt

¹∕³ cup sugar

Drain peaches, reserving ¼ cup of the juice. In a blender or food proces- sor fitted with the metal blade, pulse to chop the peaches. Add the vanil- la yoghurt, sugar, and reserved peach juice. Process until smooth and the sugar is dissolved, about 1 minute. Pour the peach/yoghurt mixture into the freezer bowl, turn the machine on, and let mix until thickened, about 20 to 25 minutes. If desired, transfer the frozen yoghurt to an airtight

container and place in freezer until it has reached desired firmness.

Nutritional information per serving:

Calories 101 (7% from fat) • carb. 21g • pro. 3g • fat 1g sat. fat 0g • chol. 3mg • sod. 39mg • calc. 100mg • fibre 0g

Premium Ice Creams & Gourmet Flavours

Vanilla Bean

Rich and creamy, vanilla bean ice cream is a traditional French custard style ice cream.

Preparation: about 40 to 45 minutes active time (must allow time to cool completely); 20 to 25 minutes chilling time, plus additional time, for firmer consistency.

Makes eight servings

1¼ cups whole milk

1¼ cups heavy cream

1vanilla bean (about 15cm in length)

2large eggs

2large egg yolks

½ cup sugar

2teaspoons vanilla extract

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

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