Cuisinart IC-50C, Instruction And Recipe Booklet

6

7

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 they yield no more 
than 1½ quarts (1.4 L).

•  Frozen desserts from the Cuisinart

®

 Fruit Scoop

TM

Frozen Dessert Maker Attachment 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 to an 
airtight container and store in the freezer until 
desired consistency is reached, usually two or 
more hours.

•  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), milk (reduced fat or lowfat) as well as non-
dairy milks (soy, rice) 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 (500 ml) of cream, use a total of  
2 cups (500 ml) of the substitute [such as 1 cup 
(250 ml) cream, 1 cup (250 ml) whole milk].

•  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.

•  In recipes that use alcohol, add the alcohol during 

the last 2 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.

•  The following Cuisinart recipes will yield up to 1½ 

quarts (1.4 L) of dessert. When pouring ingredients 
in through the ingredient spout, DO NOT fill the 
freezer bowl higher than 1/4 inch (0.6 cm) from the 
top of the freezer bowl. The ingredients will 
increase in volume during the freezing process.

•  When making more than one recipe at a time, be 

sure the freezer bowl is completely frozen before 
each use. Additional freezer bowls may be 
purchased on the Cuisinart website (www.cuisinart.
ca).

•  Make sure paddle and splash guard are in place 

before turning on machine.

•  For fresh fruit frozen dessert tips, see page 5.

Fruit

Extras

Preparation

Yield

Apple

Spices such as cinnamon, 
nutmeg, cloves, allspice. Simple 
syrup. Maple syrup. 

Peeled, cored and cut into 2-inch (5 
cm) pieces. Apples must be cooked 
with other flavourings first. Cool 
completely and then prepare frozen 
dessert

6 medium apples 
= 3 cups (750 ml)

Apricot

Extracts (vanilla, almond); toasted 
nuts; simple syrup; honey

Pitted and cut into 1-inch (2.5 cm) 
pieces

2 pounds  
(907 g) apricots 
= 3½ cups  
(875 ml)

Banana

Other fruits (berries, mango, etc.); 
melted chocolate, cinnamon; 
coconut; honey

Cut into 1-inch (2.5 cm) pieces 

6 medium-large 
bananas = 4 
cups (1 L)

Berries 
(blackberry, 
blueberry, 
raspberry)

Banana; mango; granulated 
sugar; citrus zest (such as orange 
or lime)

Berries can be churned either fresh or 
cooked (and cooled)

6 cups (1.5 L) 
mixed berries =  
4 cups (1 L)

Cranberry

Warm spices such as cinnamon, 
star anise, cloves, nutmeg; sugar 
(cranberries are very tart!)

Must cook cranberries with sugar. 
Cool completely and then prepare 
frozen dessert

5 cups (1.25 L) = 
3½ cups (875 ml)

Kiwi

Fresh Mint; Citrus juice and zest 
(lime or orange); simple syrup

Peel and cut into 1-inch (2.5 cm) 
pieces

8 medium kiwi = 
3½ cups (875 ml)

Mango

Ginger; vanilla extract; coconut; 
berries; cherries; bananas; melted 
chocolate; fresh mint

Peeled, pitted and cut into 2-inch (5 
cm) pieces

2 large  
mangoes =  
3½ cups  
(875 ml)

Peach

Spices such as cinnamon and 
nutmeg; oats; nuts; brown or 
granulated sugar; honey; extracts 
(vanilla or almond)

Peeled, pitted and cut into 1-inch (2.5 
cm) pieces. Cook with sweeteners 
and spices. Cool completely and then 
prepare frozen dessert

6 medium 
peaches =  
3½ cups (875 ml)

Pear

Honey; extracts (vanilla or 
almond); nuts

Peeled, cored and cut into 2-inch (5 
cm) pieces. Hard pears should be 
cooked with any flavourings and then 
cooled completely before preparing 
frozen dessert. Soft pears can be 
frozen without cooking

6 medium  
pears = 3½ cups 
(875 ml)

Strawberry

Mango; banana; other berries; 
fresh basil; simple syrup

Hulled and halved

6 cups (1.5 L) =  
3 cups (750 ml)