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SAFETY FEATURE
The Cuisinart®Pure Indulgence™Frozen Yogurt–Ice Cream & Sorbet Maker 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,
turn the ON/OFF switch to 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 bowl, mixing arm and lid in warm soapy water. DO NOTPUT
FREEZER BOWL IN THE DISHWASHER. DO NOTCLEAN WITH ABRASIVE
CLEANSERS OR IMPLEMENTS. Wipe motor base clean with damp cloth. Dry all
parts thoroughly.
Storage
DO NOT put freezer bowl in freezer if bowl is wet. DO NOT store lid, mixing arm,
or base in freezer. You may store the freezer bowl in the freezer for convenient,
immediate use. Before freezing, wrap the bowl in a plastic bag to prevent freezer
burn. Do not store frozen desserts or drinks in the freezer bowl 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.
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 2 quarts (1.9 litres).
Recipe Tips:
• 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 (500 ml) of
cream, use a total of two cups of the substitute [such as 1 cup (250 ml) cream,
1 cup (250 ml) whole milk].
• 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.
• 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 before turning on machine.
Mix-Ins for Ice Cream
Turn any of the “plain” flavours of ice cream into something fun by adding up to 1 cup
(250 ml) of any of the following [or a mixture of 2 or more totaling 1 cup (250 ml)]:
chopped cookies, favourite candy bars, brownies, leftover cake, marshmallows,
chocolate morsels, peanut butter morsels, butterscotch morsels, toasted nuts, etc.
Ingredients 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.
ICE CREAM SERVING SUGGESTIONS
Ice Cream Terrine
You can make an ice cream terrine or loaf as a special way to serve your homemade
ice cream, gelato, frozen yogurt, or sorbet. Simply line an 8-cup (9x5x3-inch) loaf
pan with a large sheet of plastic wrap. Spoon frozen mixture into prepared pan, cover
completely and freeze for at least 2 hours. If desired, frozen mixture can be layered
with thin cookies or layers of cake about 1⁄4- to 1⁄2- inch thick. Remove from freezer
and place in refrigerator for 20 to 30 minutes before serving to facilitate slicing.
Slice with a sharp knife that has been dipped in hot water, then dried.
Ice Cream Pies
You can easily make an ice cream pie using any flavour of ice cream, frozen yogurt,
or even sorbet. Begin with a cooled crust – traditional pastry or crumb (it can be
placed in the freezer while you are mixing your filling). You can fill the crust directly or
add a layer of syrup, chocolate (you can sprinkle the hot crust with chopped choco-
late or chocolate chips – they will then melt and form a layer of chocolate candy) or
nuts. Spoon your frozen mixture directly from the Cuisinart ICE-30BCC into the
chilled crust. Freeze for 1 hour until the top is firm, then cover and freeze until
needed. Remove from the freezer and place in the refrigerator 30 minutes before
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