Cuisinart Pure Indulgence ICE-30B Handleiding

Cuisinart Ijsmachine Pure Indulgence ICE-30B

Lees hieronder de 📖 handleiding in het Nederlandse voor Cuisinart Pure Indulgence ICE-30B (12 pagina's) in de categorie Ijsmachine. Deze handleiding was nuttig voor 9 personen en werd door 2 gebruikers gemiddeld met 4.5 sterren beoordeeld

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Instruction

Booklet

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ICE CrEams, sorbEts, shErbEts & morE!

Recipe Booklet

Pure Indulgence™ Ice Cream-Frozen Yogurt & Sorbet Maker

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.

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, ll 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 of cream, use a

total of two cups of the substitute (such as 1 cup cream,

1 cup 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” avors of ice cream into something fun by adding up

to 1 cup of any of the following (or a mixture of 2 or more totaling 1 cup):

chopped cookies, favorite 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 ¼- to ½- 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 avor 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 lling).

You can ll the crust directly or add a layer of syrup, chocolate (you can

sprinkle the hot crust with chopped chocolate or chocolate chips – they will

then melt and form a layer of chocolate candy) or nuts. Spoon your frozen

mixture directly from the ice cream maker into the chilled crust. Freeze for

1 hour until the top is rm, then cover and freeze until needed. Remove

from the freezer and place in the refrigerator 30 minutes before serving so

that it will become soft enough to slice but will still hold its shape. Serve

plain, or with additional toppings such as fresh fruit, fruit syrup, chocolate

or caramel sauce, nuts, cherries, etc. Top with freshly whipped cream.

Ice Cream Sodas

Ice cream sodas are made with a avoring syrup, soda, and 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 2

inches of the rim of the glass.

Top with 1 large scoop of very rm ice cream, frozen yogurt or sorbet –

trying to get the scoop to straddle the rim of the glass but also be partly

submerged in the soda. If the ice cream is too deep into the soda it will

cause it to overow, and if it doesn’t touch, it is not an ice cream soda. The

ice cream soda can be topped off with a squirt of whipped cream. The

possibilities are endless. You can do a traditional soda such as a Black-

and-White (chocolate syrup, seltzer, vanilla ice cream) or use ginger ale

with a scoop of fruit-avored sorbet – or a more exotic combination.

Medleys or Parfaits

Choose avors and colors that complement each other, and layer in

parfaits or arrange on plates using small scoops. For instance, a bowl of

small scoops of Red Raspberry Gelato, Blueberry Cassis Gelato, Mango

Gelato, and Green Tea Gelato will make a dramatic presentation. Or try a

medley of jewel-toned sorbets, such as Pink Grapefruit, Blueberry, and

Sweet Dark Cherry.

BASIC ICE CREAMS

SIMPLE VANILLA ICE CREAM

Makes about fourteen ½-cup servings

1½ cups whole milk

11⁄8 cups granulated sugar

3 cups heavy cream

1½ tablespoons pure vanilla extract

In a medium mixing bowl, use a hand mixer on low speed to combine

the milk and granulated sugar until the sugar is dissolved, about 1 to 2

minutes. Stir in the heavy cream and vanilla. Turn the machine on; pour

the mixture into freezer bowl, and let mix until thickened, about 20 to 25

minutes. The ice cream will have a soft, creamy texture. If a rmer

consistency is desired, transfer the ice cream to an airtight container

and place in freezer for about 2 hours. Remove from freezer about 15

minutes before serving.

Nutritional information per serving:

Calories 255 (68% from fat) • carb. 19g • pro. 2g • fat 20g

• sat. fat 12g • chol. 73mg • sod. 32mg • calc. 64mg • ber 0g

FRESH STRAWBERRY ICE CREAM

Makes about fourteen ½-cup servings

3 cups fresh ripe strawberries, stemmed and sliced

4 tablespoons freshly squeezed lemon juice

1½ cups sugar, divided

1½ cups whole milk

2¾ cups heavy cream

1½ teaspoons pure vanilla extract

In a small bowl, combine the strawberries with the lemon juice and ½

cup of the sugar. Stir gently and allow the strawberries to macerate in

the juices for 2 hours. Strain the berries, reserving juices. Mash or purée

half the berries.

In a medium mixing bowl, use a hand mixer on low speed to combine

the milk and remaining granulated sugar until the sugar is dissolved,

about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice,

mashed strawberries, and vanilla. Turn the machine on; pour the mixture

into freezer bowl, and let mix until thickened, about 20 to 25 minutes.

Five minutes before mixing is completed, add the reserved sliced

strawberries and let mix in completely. The ice cream will have a soft,

creamy texture. If a rmer consistency is desired, transfer the ice cream

to an airtight container and place in freezer for about 2 hours. Remove

from freezer about 15 minutes before serving.

Note: This ice cream will have a “natural” appearance of very pale pink.

If a deeper pink is desired, add red food coloring sparingly by drops until

desired color is achieved.

Nutritional information per serving:

Calories 275 (58% from fat) • carb. 28g • pro. 2g • fat 18g

• sat. fat 11g • chol. 67mg • sod. 29mg • calc. 64mg • ber 1g

For Fresh Peach Ice Cream: Substitute 3 cups sliced fresh peaches for

the strawberries.

SIMPLE CHOCOLATE ICE CREAM

Makes about fourteen ½-cup servings

1 cup unsweetened cocoa powder (Dutch process preferred)

2⁄3 cup granulated sugar

½ cup rmly packed brown sugar

1½ cups whole milk

3¼ cups heavy cream

1 tablespoon pure vanilla extract

Place the cocoa and sugars in a medium bowl; stir to combine. Add the

whole milk and use a hand mixer on low speed or whisk to combine until

the cocoa and sugars are dissolved, about 1 to 2 minutes. Stir in the

heavy cream and vanilla. If not freezing immediately, cover and

refrigerate until ready to use.

Turn machine on; pour mixture into freezer bowl, and let mix until

thickened, about 25 to 35 minutes. The ice cream will have a soft,

creamy texture. If a rmer consistency is desired, transfer the ice cream

to an airtight container and place in freezer for about 2 hours. Remove

from freezer about 15 minutes before serving.

Nutritional information per serving:

Calories 286 (66% from fat) • carb. 23g • pro. 3g • fat 22g

• sat. fat 14g • chol. 79mg • sod. 37mg • calc. 81mg • ber 2g

PEANUT BUTTER CUP ICE CREAM

Makes about fourteen ½-cup servings

11⁄8 cups good quality peanut butter (not natural)

¾ cup granulated sugar

1¼ cups whole milk

2 cups heavy cream

1½ teaspoons pure vanilla extract

1 cup chopped chocolate peanut butter cup candies

In a medium mixing bowl, use a hand mixer or whisk to combine the

peanut butter and sugar until smooth. Add the milk and mix on low

speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the

Product specificaties

Merk:	Cuisinart
Categorie:	Ijsmachine
Model:	Pure Indulgence ICE-30B

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