Cuisinart Frozen Dessert Maker ICE 40A User Manual

INSTRUCTION AND  
RECIPE BOOKLET  
ICE-40A  
Flavour Duo Frozen Yoghurt-Ice Cream & Sorbet Maker  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
 
INTRODUCTION  
FEATURES AND BENEFITS  
Congratulations on your purchase of the Cuisinart® Flavour Duo Frozen  
Yoghurt–Ice Cream & Sorbet Maker. Now you can delight big groups of  
family and friends with decadently rich homemade ice creams, light fruit  
sorbets, creamy sherbets and deliciously healthy frozen yoghurt. The  
dual‑bowl design of this premium dessert maker lets you prepare up to 2  
litres of 1 or 2 of your favourite frozen desserts in as little as 20 minutes!  
1. Ingredient Spouts  
Pour recipe ingredients through the spout. Also use to add  
ingredients, like chips or nuts, without interrupting the freezing cycle.  
2. Easy-lock Lids  
Transparent, so you can watch the freezing process as it progresses.  
Lid is designed to easily lock to the base.  
With the touch of a button, this stunning brushed metal dessert maker  
automatically starts the process. Ingredients are added to double‑insu‑  
lated freezer bowls through easy‑pour spouts to create the smoothest,  
creamiest frozen desserts.  
3. Mixing Arms  
Mixes and aerates ingredients in freezer bowl to create frozen  
dessert or drink.  
4. Freezer Bowls  
Contain cooling liquid between a double insulated wall to create fast  
and even freezing. Double wall keeps the bowls cool and at an  
even temperature.  
1
5. Base  
Contains heavy‑duty motor strong enough to handle ice cream, frozen  
yoghurt, sherbet, sorbet, and frozen drinks.  
2
3
6. One- or Two- Bowl Button  
Gives you the option of making a double or single batch.  
7. On/Off Switch  
8. Cord Storage (not shown)  
Unused cord is easily pushed into the base to keep counters  
neat and safe.  
BEFORE USING FOR THE FIRST TIME  
4
DO NOT immerse the motor base in water. Wipe it with a moist cloth.  
Wash the lids, freezer bowls and mixing arms in warm soapy water  
to remove any dust or residue from the manufacturing and shipping  
process. DO NOT clean any of the parts with abrasive cleaners or  
hard implements.  
FREEZING TIME AND BOWL PREPARATION  
5
The freezer bowls must be completely frozen before you begin your reci‑  
pe. The length of time needed to reach the frozen state depends on how  
cold your freezer is. For the most convenient frozen desserts and drinks,  
leave your freezer bowls in the freezer at all times. You can take them out  
any time for immediate use. In general, freezing time is between 6 hours  
and 22 hours. To determine whether the bowl is completely frozen, shake  
it. If you do not hear liquid moving, the cooling liquid is frozen. Before  
6
7
 
2  
freezing, wash and dry the bowl. Wrap it in a plastic bag to prevent freez‑  
er burn. We recommend that you place the freezer bowls in the back of  
your freezer where it is coldest.  
will depend on the recipe, and the volume of the dessert or drink you  
are making. When the mixture has thickened to your liking, it is done.  
If you desire a firmer consistency, transfer the dessert or drink to an  
airtight container and store in the freezer for two or more hours.  
Reminder: Your freezer should be set to ‑18°C to ensure proper freezing  
of all foods and the freezer bowls for this product  
NOTE: Do not store frozen desserts or drinks in the freezer bowl.  
Desserts and drinks will stick to the side of the freezer bowl and  
may damage the bowl. Store only in a plastic airtight container.  
MAKING FROZEN DESSERTS OR DRINKS  
1. Prepare recipe ingredients from pages that follow or from your own  
recipe. Cuisinart recipes begin on page 4. If you use your own recipe,  
be sure it yields 1 litre or less. For best results, prepare ingredients  
in a container that is easy to pour from.  
ADDING INGREDIENTS  
Ingredients such as chips and nuts 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.  
2. Remove the freezer bowl(s) from the freezer. (Remove plastic bag if  
you have wrapped freezer bowls.) Place freezer bowls on the centre  
of the base.  
NOTE: Bowl will begin to defrost quickly once it has been removed from  
freezer. Use it immediately after removing from freezer.  
SAFETY FEATURE  
3. Place mixing arm(s) in freezer bowl(s). Arm does not fit tightly. It just  
The Cuisinart® Flavour Duo is equipped with a safety feature that auto‑  
matically 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, put the ON/OFF switch in 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.  
rests in the centre of the bowl, with the circle side facing up.  
4. Place lid(s) on base. Easy‑lock lid mechanism allows lid to rest on  
base in one position. Set lid(s) slightly off centre and turn clockwise  
to lock in place.  
CLEANING AND STORAGE  
Cleaning  
Clean the freezer bowls, mixing arms and lids in warm soapy water.  
DO NOT PUT FREEZER BOWLS IN THE DISHWASHER. DO NOT CLEAN  
WITH ABRASIVE CLEANSERS OR IMPLEMENTS.  
Wipe motor base clean with damp cloth.  
Dry all parts thoroughly.  
Storage  
DO NOT put freezer bowls in freezer if bowls are wet.  
DO NOT store lids, mixing arms, or base in freezer.  
You may store the freezer bowls in the freezer for convenient, immediate  
use. Before freezing, wrap the bowls in a plastic bag to prevent  
freezer burn.  
Do not store frozen desserts or drinks in the freezer bowls in the freezer  
for more than 30 minutes at a time.  
5. Choose the one- or two- bowl switch position. If you choose one  
bowl only, use the right side of the unit. Always select this prior to  
turning on the unit.  
6. Press On/Off switch. Freezer bowls will begin to turn. If you chose to  
make only one batch, only the right bowl will begin to turn.  
Transfer frozen desserts or drinks to an airtight container for longer stor‑  
age in the freezer.  
7. Immediately pour ingredients through ingredient spout(s).  
8. Frozen desserts or drinks will be done in 20 to 30 minutes. The time  
 
3
freezing process.  
RECIPE TIPS  
• When making more than one recipe at a time, be sure the freezer bowl  
is completely frozen before each use.  
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 1 litre.  
• Make sure mixing arm and lid are in place and that you have chosen  
the one‑ or two‑ bowl button position before turning on machine.  
Recipe Tips  
• Well-chilled mixtures may require shorter mixing times.  
• Frozen desserts from the Cuisinart® Flavour Duo 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.  
BASIC ICE CREAMS  
VANILLA ICE CREAM  
Vanilla is still the number one ice cream flavour – this one is particularly  
easy and doesn’t require cooking. Try one of our variations, or let your  
imagination go.  
• 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.  
Preparation: 5 minutes, plus 20 to 25 minutes chilling time, plus additional  
time, for firmer consistency.  
To make an ice bath, fill a large container with ice and water. Place  
saucepan or other container into the ice bath. Cool precooked ingredi‑  
ents completely.  
Makes eight servings  
• Prior to freezing, most recipes may be stored in the refrigerator for up  
to 3 days.  
¾
cup whole milk, well chilled  
cup granulated sugar  
cups heavy cream, well chilled  
teaspoon pure vanilla extract, to taste  
²∕  
1½  
1
³
You may substitute lower-fat creams 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 vol‑  
ume 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).  
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 and vanilla to taste. Turn the machine ON,  
pour mixture into freezer bowl, and let mix until thickened, about 20 to 25  
minutes. The ice cream will have a soft creamy texture. If desired, trans-  
fer the ice cream to an airtight container and place in freezer until it has  
reached desired firmness.  
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.  
Nutritional information per serving:  
Calories 233 (66% from fat) • carb. 19g • pro. 2g • fat 17g  
sat. fat 13g • chol. 64mg • sod. 28mg • calc. 56mg • fibre 0g  
• In recipes that use alcohol, add the alcohol during the last two minutes  
of mixing. 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.  
VARIATIONS  
Mint Chip: Omit the vanilla and replace with ¾ to 1 teaspoon pure  
peppermint extract (to taste). Chop 90 grams of your favourite bit-  
tersweet or semisweet chocolate bar into tiny uneven pieces. Add the  
chopped chocolate during the last 5 minutes of mixing.  
• The Cuisinart recipes listed below will yield up to 1 litre of dessert or  
drink. When pouring ingredients in through the ingredient spout, DO  
NOT fill the freezer bowl higher than 1cm from the top of the freezer  
bowl. The ingredients will increase in volume during the  
Butter Pecan: Melt ½ stick unsalted butter in a 26cm skillet. Add 1/2 cup  
roughly chopped pecans and ¾ teaspoon kosher salt. Cook over medium-  
low heat, stirring frequently until the pecans are lightly browned. Remove  
 
4
from the heat; strain (the butter will have a pecan flavour and may be  
reserved for another use). Allow the pecans to cool completely. Add the  
toasted buttered pecans during the last 5 minutes of mixing.  
VARIATIONS  
Chocolate Almond: Add ¾ teaspoon pure almond extract along with the  
vanilla. Add ¼ to 1∕ cup chopped toasted almonds or chopped choco-  
3
Cookies & Cream: Add ¼ to 1∕ cup coarsely chopped cookies (chocolate  
late-coated almonds during the last 5 to 10 minutes of freezing.  
3
chips, Oreos®, Mint Oreos®, etc.)  
during the last 5 minutes of mixing.  
Chocolate Cookie: Add ¼ to 1∕ cup chopped cookies (chocolate chip  
or chocolate sandwich, chocolate mint, etc.) during the last 5 minutes of  
freezing. Transfer to a container and freeze for 2 hours before serving.  
3
Candy & Cream: Roughly chop enough of your favourite candy bar  
to make ¼ to 1∕ cup of chopped candy or measure 1∕ cup of your favourite  
3
3
M&M® candies; refrigerate until ready to use. Add the chopped candy dur-  
Chocolate Fudge Brownie: Add ¼ to 1∕ cup chopped day-old  
brownies during the last 5 minutes of freezing. Transfer to a container and  
freeze for 2 hours before serving.  
3
ing the last  
5 minutes of mixing.  
Chocolate Marshmallow Swirl: When removing the ice cream to a  
container for freezing, layer it with dollops of your favourite chocolate  
sauce and scoops of marshmallow creme. Freeze at least 2 hours before  
serving.  
ChOCOLATE ICE CREAM  
Choose your favourite brand of dark chocolate to make this yummy.  
Preparation: about 1 hour (active time about 5 to 10 minutes), plus 20 to  
25 minutes chilling time, plus additional time, for firmer consistency.  
FRESh STRAwBERRY ICE CREAM  
Makes eight ½-cup servings  
Fresh strawberry ice cream is particularly good when made with farm  
fresh summer berries.  
¾
cup whole milk  
¹∕  
cup granulated sugar  
Preparation: 5 to 10 minutes, plus 2 hours for the strawberries to  
macerate, 20 to 25 minutes chilling time, plus additional time, for  
firmer consistency.  
³
120-180 grams bittersweet or semisweet chocolate, broken into  
1 cm pieces  
1½  
1
cups heavy cream, well chilled  
teaspoon pure vanilla extract  
Makes eight servings  
120  
1
grams fresh ripe strawberries, stemmed and sliced  
tablespoon freshly squeezed lemon juice  
cup sugar, divided  
Heat the whole milk until it is just bubbling around the edges (this may be  
done on the stovetop or in a microwave). In a blender, or food  
processor fitted with the metal blade, pulse to process the sugar with  
the chocolate until the chocolate is very finely chopped. Add the hot milk;  
process until well blended and smooth. Transfer to a medium bowl and  
let the chocolate mixture cool completely. Stir in the heavy cream and  
vanilla to taste. Chill for 30 minutes or longer.  
²∕  
³
¾
cup whole milk  
1½  
¾
cups heavy cream  
teaspoon pure vanilla extract  
In a small bowl, combine the strawberries with the lemon juice and 3  
tablespoons of the sugar, stir gently, and allow the strawberries to  
macerate in the juices for 2 hours.  
Turn the machine ON, pour mixture into freezer bowl and let mix until  
thickened, about 20 to 25 minutes. The ice cream will have a soft creamy  
texture. If desired, transfer the ice cream to an airtight container and  
place in freezer until it has reached desired firmness.  
In a medium bowl, use a hand mixer or a whisk to combine the milk and  
remaining granulated sugar until the sugar is dissolved, about 1 to 2 min-  
utes on low speed. Stir in the heavy cream, any accumulated juices from  
the strawberries and vanilla. Turn the machine on, pour mixture into freezer  
bowl, and let mix until thickened, about 20 to 25 minutes. Add the sliced  
strawberries during the last 5 minutes of freezing. The ice cream will have a  
soft creamy texture. If desired, transfer the ice cream to an airtight container  
and place in freezer until it has reached desired firmness.  
Nutritional information per serving:  
Calories 309 (69% from fat) • carb. 23g • pro. 3g • fat 25g  
sat. fat 15g • chol. 64mg • sod. 29mg • calc. 63mg • fibre 1g  
 
5
Note: This ice cream will have a “natural” appearance of very pale pink.  
If a deeper pink is desired, sparingly add red food colouring by drops  
until desired colour is achieved.  
1 teaspoon each of finely chopped lemon and lime zest.  
Fresh Pink Grapefruit Sorbet: Substitute 1¼ cups freshly squeezed pink  
grapefruit juice for the lemon juice, and 1 tablespoon finely chopped grape-  
fruit zest for the lemon zest. Add 3 tablespoons orgeat syrup to the mixture  
(orgeat syrup is used for cocktails such as a mai tai or scorpion, and can be  
found with the drink mixers in most grocery stores).  
Nutritional information per serving:  
Calories 238 (64% from fat) • carb. 20 g • pro. 2g • fat 17g  
sat. fat 11g • chol. 64mg • sod. 28mg • calc. 58mg • fibre 0g  
FRESh MANGO SORBET  
A nice light ending to any meal.  
SORBETS & ShERBETS  
Preparation: 10 to 15 minutes; 20 to 25 minutes chilling time, plus addi-  
tional time, for firmer consistency.  
FRESh LEMON SORBET  
Bits of fresh citrus zest add a burst of flavour to this refreshing sorbet.  
Preparation: 10 minutes + cooling time; 20 to 25 minutes chilling time,  
plus additional time, for firmer consistency.  
Makes eight servings  
850  
grams mango cubes  
Makes eight servings  
¹∕  
2
3
cup sugar  
tablespoons corn syrup  
tablespoons fresh lemon or lime juice  
³
1¾  
1¾  
1¼  
2
cups sugar  
cups water  
cups freshly squeezed lemon juice  
teaspoons finely chopped lemon zest*  
Combine the mango cubes, sugar, corn syrup and lemon juice in a  
blender or food processor that has been fitted with the metal blade.  
Pulse to chop, then process until thick and smooth, scraping jar or work  
bowl as necessary with a spatula. The mango purée may be made up to  
one day ahead; cover and refrigerate until ready to use.  
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.  
Turn the machine on. Pour the mango purée 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 mango sorbet to an  
airtight container and place in freezer until it has reached desired firm-  
ness.  
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 it has reached desired firmness.  
Nutritional information per serving:  
Calories 112 (2% from fat) • carb. 30g • pro. 1g • fat 0g  
sat. fat 0g • chol. 0mg • sod. 8mg • calc. 10mg • fibre 2g  
*When zesting a lemon or lime, use a vegetable peeler to remove the  
coloured part of the citrus rind; avoid the bitter white pith.  
Nutritional information per serving:  
Calories 178 (0% from fat) • carb. 47g • pro. 0g • fat 0g  
sat. fat 0g • chol. 0mg • sod. 2mg • calc. 4mg • fibre 0g  
VARIATIONS  
Fresh Lime Sorbet: Substitute 1¼ cups freshly squeezed lime juice for  
the lemon juice and 2 teaspoons finely chopped lime zest for the lemon  
zest.  
Fresh Lemon-Lime Sorbet: Use half lemon juice and half lime juice and  
 
6
1 – 2  
drops green food colouring, optional  
FRESh STRAwBERRY SORBET  
Serve fresh strawberry sorbet in a chocolate candy cup.  
Combine the milk, limeade concentrate, sugar, and lime zest in a  
blender or food processor fitted with the metal blade. Add green food  
colouring if desired.  
Preparation: 1½ hours (active, about 15 to 20 minutes); 20 to 25 min-  
utes chilling time, plus additional time, for firmer consistency.  
Makes about eight servings.  
Turn the machine ON. Pour the mixture into freezer bowl and let mix  
until mixture thickens, about 25 to 30 minutes. If desired, transfer  
sherbet to an airtight container and place in freezer until it has  
reached desired firmness.  
²∕  
²∕  
3
cup sugar  
cup water  
tablespoons corn syrup  
³
³
360  
3
grams fresh strawberries, stems removed, litreered  
tablespoons fresh lemon or lime juice  
Nutritional information per serving:  
Calories 101 (22% from fat) • carb. 18g • pro. 3g • fat 2g  
sat. fat 2g • chol. 12mg • sod. 40mg • calc. 98mg • fibre 0g  
Bring the sugar and water to a boil in a medium saucepan. Reduce  
the heat and simmer without stirring until the sugar is completely dis-  
solved. Transfer to a bowl and let cool completely.  
VARIATIONS  
Orange Sherbet: Combine 2¼ cups whole milk with 1 cup orange  
juice concentrate (thawed), and 1½ tablespoons sugar in a blender or  
food processor until smooth. Freeze as directed.  
Combine the strawberries and lemon juice in a food processor fitted  
with the metal blade. Pulse to chop the strawberries, about 15 to 20  
times, then process until the strawberries are completely puréed,  
1 to 2 minutes. Combine strawberry purée with the cooled sugar  
syrup and corn syrup. Chill for 1 hour or longer.  
Pineapple Sherbet: Combine 2∕ cup fat-free vanilla yoghurt, 11∕ cups  
3
3
whole milk, 1½ cups pineapple juice concentrate (thawed), and 2  
tablespoons sugar in a blender or food processor until smooth.  
Freeze  
as directed.  
Turn the machine on. Pour the strawberry purée mixture into the  
freezer bowl and mix until the mixture thickens, about 20 to 25 min-  
utes. The  
sorbet will have a “soft serve” texture. If desired, transfer the straw-  
berry sorbet to an airtight container and place in freezer until it has  
reached desired firmness.  
Nutritional information per serving (Pineapple Sherbet):  
Calories 126 (14% from fat) • carb. 24g • pro. 3g • fat 2g  
sat. fat 1g • chol. 8mg • sod. 41mg • calc. 116mg • fibre 0g  
Nutritional information per serving:  
Calories 104 (2% from fat) • carb. 30g • pro. 0g • fat 0g  
sat. fat 0g • chol. 0mg • sod. 12mg • calc. 8mg • fibre 1g  
FROZEN YOGhURTS  
LIME ShERBET  
ChOCOLATE FROZEN YOGhURT  
Cool and refreshing, sherbets have long been favourite dessert treats.  
A lower-fat treat with rich, satisfying chocolate flavour.  
Preparation: about 5 to 10 minutes; 20 to 25 minutes chilling time,  
plus additional time, for firmer consistency.  
Preparation: 5 minutes, plus 20 to 25 minutes chilling time, plus addi-  
tional time, for firmer consistency.  
Makes eight servings  
Makes eight servings.  
1
cup whole milk  
grams bittersweet or semisweet chocolate, chopped  
cup sugar  
2¼  
1
2
cups whole milk  
cup frozen limeade concentrate, thawed  
tablespoons sugar  
180  
¼
2
cups lowfat vanilla yoghurt  
1
teaspoon grated lime zest  
 
7
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.  
1
2
¹∕  
can (450 grams) peaches packed in juice  
cups lowfat vanilla yoghurt  
cup sugar  
³
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 194 (43% from fat) • carb. 25g • pro. 5g • fat 10g  
sat. fat 6g • chol. 7mg • sod. 53mg • calc. 146mg • fibre 1g  
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  
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.  
PREMIUM ICE CREAMS &  
GOURMET FLAVOURS  
Makes about eight servings  
2
½
cups lowfat vanilla yoghurt  
cup whole milk  
VANILLA BEAN  
Rich and creamy, vanilla bean ice cream is a traditional French custard  
style ice cream.  
¼
360  
cup sugar  
grams frozen mixed berries, puréed and strained to  
remove seeds  
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.  
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.  
Makes eight servings  
1¼  
1¼  
1
cups whole milk  
cups heavy cream  
vanilla bean (about 15cm in length)  
large eggs  
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  
2
2
½
2
large egg yolks  
cup sugar  
teaspoons vanilla extract  
PEACh FROZEN YOGhURT  
The creamy consistency of our peach frozen yoghurt makes it hard to  
believe that it is so low in fat.  
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.  
Preparation: 5 to 10 minutes; 20 to 25 minutes chilling time, plus addi-  
tional time, for firmer consistency.  
Makes eight servings.  
Combine the eggs, egg yolks, and sugar in a medium bowl. Use a hand  
 
8
mixer on medium speed to beat until the mixture is thick, smooth, and  
pale yellow in colour, about 1½ to 2 minutes.  
2∕  
2∕  
2
1
1
cup sugar  
cup Dutch process cocoa  
large eggs  
large egg yolk  
teaspoon vanilla  
3
3
Remove the vanilla bean pod from the milk/cream mixture. Pour out 1  
cup of the hot liquid. With the mixer on low speed, add the cup of hot  
milk/cream to the egg mixture in a slow steady stream. When thoroughly  
combined, pour the egg mixture back into the saucepan and stir to  
combine. Cook, stirring constantly, over medium low heat until mixture is  
thick enough to coat the back of a spoon. Stir in vanilla extract. Transfer  
to a bowl, cover with a sheet of plastic wrap placed directly on the  
custard, and chill completely.  
180  
grams bittersweet chocolate, chopped  
In a medium saucepan, combine the whole milk and heavy cream over  
medium low heat. With a sharp knife, split the vanilla bean lengthwise;  
use the blunt edge of the knife to scrape out the seeds of the vanilla  
bean. Stir the seeds and bean pod into the milk/cream mixture. Simmer  
the milk/cream mixture over low heat for 30 minutes. After 30 minutes,  
remove the vanilla bean pod and discard or rinse and reserve for  
another use.  
Turn the machine on, pour the chilled custard 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.  
Combine the sugar, cocoa, eggs, and egg yolk in a medium bowl; use a  
hand mixer on medium speed to beat until the mixture has thickened like  
mayonnaise. Measure out 1 cup of the hot milk/cream mixture. With the  
mixer on low speed, add the hot milk/cream in a slow, steady stream and  
mix until completely incorporated. Stir the chopped chocolate into the  
saucepan with the hot milk/cream, then stir the egg mixture into the hot  
milk/cream. Cook over low heat, stirring constantly, until the mixture thick-  
ens and begins to resemble a chocolate pudding. Transfer the chocolate  
mixture to a bowl. Cover with plastic wrap placed directly on the surface  
of the chocolate mixture, and refrigerate until completely cooled.  
Nutritional information per serving:  
Calories 234 (67% from fat) • carb. 15g • pro. 4g • fat 18g  
sat. fat 10g • chol. 163mg • sod. 50mg • calc. 81mg • fibre 0g  
VARIATIONS  
Use any of the variations listed for basic vanilla ice cream or basic choc-  
olate ice cream, pages 4 and 5.  
Fresh Peaches & Cream: Combine 2∕ cup chopped ripe peaches with  
3
3 tablespoons sugar and 1 tablespoon freshly squeezed lemon juice and  
let macerate for 2 hours. Drain and stir the accumulated juices into the  
chilled cream base. Chill the custard as directed, adding the reserved  
chopped peaches during the last 5 minutes of chilling.  
Pour the chilled custard into the freezer bowl, turn the machine on 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.  
Fresh Strawberries & Cream: Combine 2∕ cup thinly sliced, hulled fresh  
3
strawberries with 2 tablespoons sugar and 1 tablespoon freshly squeezed  
lemon juice and let macerate for 2 hours. Drain and stir the accumulated  
juices into the chilled cream base. Chill the custard as directed, adding  
the reserved sliced strawberries during the last 5 minutes of chilling.  
Nutritional information per serving:  
Calories 359 (60% from fat) • carb. 33g • pro. 7g • fat 26g  
sat. fat 15g • chol. 136mg • sod. 51mg • calc. 99mg • fibre 3g  
DECADENT ChOCOLATE ICE CREAM  
A chocoholic’s delight, decadent chocolate ice cream is like eating a fro-  
zen truffle.  
whITE ChOCOLATE ICE CREAM  
Delicious with raspberry sauce.  
Preparation: about 5 to 10 minutes; 20 to 25 minutes chilling time, plus  
additional time, for firmer consistency.  
Preparation: about 30 minutes + cooling time, 25 to 30 minutes, plus  
additional time, for firmer consistency.  
Makes eight servings  
Makes eight servings  
1
1
½
1
cup whole milk  
cup heavy cream  
cup sugar  
1¼  
1¼  
1
cups whole milk  
cups heavy cream  
vanilla bean  
large egg  
 
9
1
180  
1
large egg yolk  
Nutritional information per serving:  
Calories 235 (65% from fat) • carb. 19g • pro. 2g • fat 17g  
sat. fat 11g • chol. 64mg • sod. 27mg • calc. 58mg • fibre 0g  
grams white chocolate, chopped  
tablespoon white crême de cacao  
teaspoon vanilla extract  
1
VARIATION  
Combine milk and cream in a heavy bottomed saucepan and bring to a  
simmer over medium low heat. In a medium bowl, beat the sugar, egg,  
and egg yolk until thick and light. Measure out one cup of the hot milk  
mixture. With the mixer on low speed, add the hot milk to the egg  
mixture in a steady stream. Stir the egg mixture into the saucepan.  
Cook over low heat, stirring constantly, until the mixture reaches 70°C  
when checked with an instant read or candy thermometer. Add the  
chopped white chocolate, and stir until it is completely melted. Transfer  
to a bowl. Cover with plastic wrap placed directly on the surface of the  
custard and refrigerate until completely cooled.  
Mocha Chip Ice Cream: Use 1 tablespoon each instant espresso pow-  
der and Dutch process cocoa instead of just espresso powder. Chop 90  
grams of your favourite bittersweet or semisweet chocolate bar into tiny  
uneven pieces. Add the chopped chocolate during the last 5 minutes of  
mixing.  
PISTAChIO ICE CREAM  
Chopped pistachios and a touch of almond extract add rich flavour to  
this delicious ice cream.  
Preparation: 5 minutes, plus 20 to 25 minutes chilling time, plus addi-  
tional time, for firmer consistency.  
Turn the machine on, pour the chilled custard 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.  
Makes eight servings  
¾
cup whole milk, well chilled  
cup granulated sugar  
cups heavy cream, well chilled  
teaspoon pure vanilla extract  
teaspoon pure almond extract  
cup shelled pistachios, roughly chopped (may use plain or  
lightly salted)  
Nutritional information per serving:  
Calories 315 (59% from fat) • carb. 28g • pro. 4g • fat 21g  
sat. fat 12g • chol. 106mg • sod. 57mg • calc. 121mg • fibre 0g  
²∕  
1½  
½
³
¼
²∕  
COFFEE ICE CREAM  
For a richer coffee flavour, use instant espresso.  
³
Preparation: 5 minutes, plus 20 to 25 minutes chilling time, plus addi-  
tional time, for firmer consistency.  
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 almond extract. Turn the  
machine on; pour mixture into freezer bowl, and let mix until thickened,  
about 25 to 30 minutes. During the last 5 minutes of freezing, add the  
pistachios. The ice cream will have a soft, creamy texture. If desired,  
transfer the ice cream to an airtight container and place in freezer until it  
has reached desired firmness.  
Makes eight servings.  
¾
cup whole milk, well chilled  
cup granulated sugar  
teaspoons instant espresso or coffee, to taste  
cups heavy cream, well chilled  
teaspoon pure vanilla extract  
²∕  
³
4 – 6  
1½  
1
Nutritional information per serving:  
Calories 297 (67% from fat) • carb. 21g • pro. 3g • fat 23g  
sat. fat 12g • chol. 64mg • sod. 111mg • calc. 62mg • fibre 1g  
In a medium bowl, use a hand mixer or a whisk to combine the milk,  
granulated sugar, and espresso powder until the sugar and espresso are  
dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cream  
and vanilla. Turn the machine on; pour mixture into freezer bowl, and  
let mix until thickened, about 25 to 30 minutes. The ice cream will have  
a soft, creamy texture. If desired, transfer the ice cream to an airtight  
container and place in freezer until it has reached desired firmness.  
 
10  
solved, about 2 to 3 minutes. Remove from heat and add cinnamon stick;  
allow cinnamon stick to remain in hot syrup for 5 minutes (longer if you  
prefer a more pronounced cinnamon flavour); remove cinnamon stick and  
discard. Cool syrup completely.  
FROZEN DRINKS  
SLUShIES  
Prepare slushies in just minutes with juices or your favourite flavour  
of soda.  
Place cherries in a food processor fitted with the metal blade. Pulse to  
chop, then process until completely puréed, 2 to 3 minutes. Add cooled  
syrup. Refrigerate mixture if not chilling immediately.  
Preparation: 5 minutes or less; 15 to 20 minutes plus 15 to 20 minutes  
chilling time.  
Makes 4 servings  
Nutritional information per serving:  
Calories 202 (1% from fat) • carb. 30g • pro. 1g • fat 0g  
sat. fat 0g • chol. 0mg • sod. 1mg • calc. 13mg • fibre 2g  
3¼  
cups cola or other soda, lemonade, cranberry juice, white  
grape juice, chilled*  
Pour into freezer bowl, turn the machine on and let mix until thick and  
slushy, about 15 to 20 minutes. Serve immediately, or if desired, transfer  
to an airtight container and store in the freezer. Remove from freezer at  
least 20 minutes before serving.  
FROZEN TOLSTOY  
Based on a martini‑type cocktail, this refreshing drink combines citrus  
and mint. Omit the vodka for a refreshing sorbet.  
*Do not use sugar-free products to make slushies.  
Preparation: 10 minutes or less, plus about 20 minutes chilling time.  
Makes six servings  
Nutritional information per serving:  
Calories 103 (0% from fat) • carbo. 27g • pro. 0g • fat 0g  
sat. fat 0g • chol. 0mg • sod. 5mg  
½
½
cup sugar  
cup water  
zest of 1 lemon  
zest of 1 lime  
For best results, add alcohol during the last few minutes of mixing.  
Drinks may be made ahead, transferred to a resealable container and fro‑  
zen until ready to serve.  
1¾  
¼
¼
cups chilled white or golden grapefruit juice  
cup fresh lemon juice  
cup fresh lime juice  
mint leaves, finely chopped  
cup chilled vodka  
All frozen drinks may be made without alcohol to turn them into family  
treats.  
²∕  
³
ChERRY BOUNCE  
thin lime or lime slices and fresh mint leaves for garnish  
Cherry bounce has been a favourite since colonial times. Try serving as a  
frosty ending to a summer meal.  
Combine the sugar and water in a 1½‑litre saucepan and bring to a boil  
over medium heat. Cook without stirring until the sugar is completely dis‑  
solved, about 2 to 3 minutes. Remove from heat and add the lemon and  
lime zests; allow zest to remain in hot syrup for 5 minutes (longer if you  
prefer a more pronounced citrus flavour); strain and discard zest. Cool  
syrup completely.  
Preparation: 10 minutes or less, plus about 20 minutes chilling time.  
Makes six servings  
½
cup sugar  
½
cup water  
1
540  
18  
inch piece cinnamon stick  
grams fresh or frozen, thawed pitted sweet cherries  
grams chilled brandy  
Combine the cooled syrup with the juices and mint leaves. Turn machine  
on. Pour the juice mixture into the freezer bowl and mix until thickened,  
about 20 minutes. Add chilled vodka during the last 2 to 3 minutes of  
mixing. Serve immediately in stemmed glasses with straws, or freeze until  
ready to serve. Garnish with a thin slice of lemon or lime and a fresh  
mint leaf.  
Combine the sugar and water in a 1½‑litre saucepan and bring to a boil  
over medium heat. Cook without stirring until the sugar is completely dis‑  
 
11  
Nutritional information per serving:  
Calories 154 (0% from fat) • carb. 25g • pro. 0g • fat 0g  
sat. fat 0g • chol. 0mg • sod. 2mg • calc. 10mg • fibre 0g  
have proof of purchase date, the purchase date for purposes of this warranty will be  
the date of manufacture.  
To obtain warranty service, please register your warranty online at  
or  
RASPBERR-RITAS  
Call toll-free  
1800 808 971 (AUST), 0800 435 000 (NZ),  
Raspberries and lime are paired in a new spin on a tried and true favou‑  
rite.  
or  
Preparation: 10 minutes or less, plus about 20 minutes chilling time.  
Makes six servings  
Send to  
Cuisinart Australia  
Reply Paid 1115  
Pymble BC NSW 2073  
360  
1
45  
grams chilled fresh or frozen, partially thawed raspberries  
cup liquid margarita mix  
millilitres chilled Triple Sec  
120  
millilitres chilled tequila  
or  
thin lime slices for garnish  
Cuisinart New Zealand  
44 Apollo Drive Mairangi Bay  
Auckland New Zealand  
Combine raspberries and liquid margarita mix in a blender or food pro‑  
cessor fitted with the metal blade. Process until smooth. Turn machine  
on. Pour the juice mixture into the freezer bowl and mix until thickened,  
about 20 minutes. Add chilled Triple Sec and tequila during the last 2 to  
3 minutes of mixing. Serve immediately in stemmed glasses with straws,  
or freeze until ready to serve. Garnish with a thin slice of lime.  
This warranty expressly excludes any defects or damages caused by accessories,  
replacement parts, or repair service other than those that have been authorized by  
Cuisinart.  
This warranty does not cover any damage caused by accident, misuse, shipment or  
other than ordinary household use.  
wARRANTY  
LIMITED ThREE-YEAR wARRANTY  
This warranty is available to consumers only. You are a consumer if you own a  
Cuisinart® Flavour Duo Frozen Yoghurt-Ice Cream & Sorbet Maker that was purchased  
at retail for personal, family or household use. Except as otherwise required under  
applicable law, this warranty is not available to retailers or other commercial purchas-  
ers or owners.  
We warrant that your Cuisinart® Flavour Duo Frozen Yoghurt-Ice Cream & Sorbet  
Maker will be free of defects in materials and workmanship under normal home use  
for 3 years from the date of original purchase.  
We suggest you complete and return the enclosed product registration card promptly  
to facilitate verification of the date of original purchase. However, return of the product  
registration card does not eliminate the need for the consumer to maintain the original  
proof of purchase in order to obtain the warranty benefits. In the event that you do not  
 
12  
 
 
S A V O R  
T H E  
G O O D  
L I F E  
Ice Cream  
Makers  
Cookware  
Toaster Ovens  
Blenders  
Coffeemakers  
Food  
Processors  
Cuisinart offers an extensive assortment of top quality products to make life in the  
kitchen easier than ever. Try some of our other countertop appliances and  
cookware, and Savor the Good Life.  
©2009 Cuisinart  
Cuisinart® is a registered trademark of Cuisinart  
150 Milford Road  
East Windsor, NJ 0850  
1‑800‑726‑0190  
Cuisinart Australia  
24 Salisbury Road  
Asquith NSW 2077  
Cuisinart New Zealand  
44 Apollo Drive Mairangi Bay  
Auckland, New Zealand  
Any other trademarks or service marks of third parties  
referred to herein are the trademarks or service marks  
of their respective owners.  
Printed in China  
IB-9/184  
 

Craftsman Saw 57224700 User Manual
Crate Amplifiers Stereo Amplifier GT65 212 User Manual
Cub Cadet Oven 1450 User Manual
Cuisinart Blender 11 Cup Series User Manual
Dimplex Heat Pump SI 24TE SI 37TE User Manual
Duracraft Humidifier DH 711 User Manual
Durst Printer Rho 800 User Manual
Dynex Flat Panel Television DX LCD19 User Manual
Freecom Technologies Computer Drive Hard Drive Dock Duplicator User Manual
Global Machinery Company Soldering Gun DEC006PSI User Manual