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RECIPE TIPS
The recipes that follow offer you a variety of options for delicious frozen desserts.
You may create or use recipes of your own, as long as bases do not go over the top
dasher on mixing paddle.
Recipe Tips
• Gelato and sorbet bases should be no more than 1 quart (should not go above the
highest dasher on the paddle).
• Ice cream bases should be no more than 5 cups (should not go above the highest
dasher on the paddle).
• For optimum consistency, chill all mixtures for a minimum of 2 hours, or up to 3
days. Always rewhisk the mixture after chilling to be sure all ingredients are well
combined. While chilling the mixture is not required, this step will prevent any "ice"
or "fat" crystals from forming during the freezing process as resting it in a chilled
environment helps bind the ingredients together.
• Frozen desserts from the Cuisinart
gredients. Because of this, the desserts do not have the same characteristics as
commercially prepared frozen desserts. Most store-bought versions use gums and
preservatives to make them firmer. If you desire a firmer consistency, transfer the
dessert to an airtight container and store in the freezer until desired consistency is
reached, usually two or more hours.
• Some recipes use cooked ingredients. For best results, the mixture should be
chilled overnight before using. Or chill the recipe over an ice bath, until it is com-
pletely 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 the cooked
ingredients completely.
• You may substitute lower-fat creams (e.g., half and half) and/or milk (reduced fat
or low fat) 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 2 cups of cream,
use a total of 2 cups of the substitute (such as 1 cup cream, 1 cup whole milk).
See our recipes starting on page 8 for more tips.
• You may substitute other sweeteners for sugar. Stir the mixture thoroughly to dis-
solve the sweetener. See our Sugar-Free Vanilla Ice Cream recipe on page 14
as a guide.
Frozen Dessert Maker use pure, fresh in-
®
• If a firmer consistency is desired, transfer to an airtight container and place in freezer
for about 2 hours. Remove from freezer about 15 minutes before serving.
• 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 additional sugar
to the recipe. If the fruit is very ripe or sweet, reduce the amount of sugar in the
recipe. Use our sorbet recipes on page 22 as a guide.
• Make sure the mixing paddle and lid are in place before turning on machine.
ADDING INGREDIENTS
• Ingredients such as chips and nuts should be added about 5 minutes before the
freezing process is complete. You want it to still be soft enough to be able to fully
incorporate into the frozen mixture.
• To add a chocolate swirl to ice cream, gelato, or frozen yogurt, drizzle in hot fudge
or melted chocolate. The melted chocolate will harden once it makes contact with
the freezing ingredients so add it in a slow drizzle to ensure that it does not clump.
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