8
9
RECIPES
FRESH FRUIT
Kiwi-Lime Pucker .............................................. 8
Riesling Pear Sorbet .......................................... 8
Simple Fruit "Sorbet" ........................................ 8
Simple Syrup ..................................................... 9
ICE CREAMS
Simple Vanilla Ice Cream ................................... 9
Double Chocolate Ice Cream ............................ 9
Salted Caramel Ice Cream ................................ 9
Coconut Ice Cream with Chocolate Chunks ... 10
Hot Fudge Sauce ............................................ 11
Kiwi-Lime Pucker
Sweet and sour, this kiwi sorbet is a refreshing,
low-calorie dessert.
Makes about 2½ cups (625 ml)
¼
cup (60 ml) Simple Syrup
(see recipe on next page)
1
teaspoon (5 ml) fresh lime juice
1
teaspoon (5 ml) grated lime zest
8
medium, ripe kiwis, peeled and cut into
1-Inch (2.5 cm) pieces [about 2 cups
(500 ml])
1. Mix the simple syrup, lime juice and zest together
in a small measuring cup or bowl. Set aside
2. Fit the Freezer Bowl to the base of the Cuisinart
®
Stand Mixer. Be sure that it is securely locked
into place. Insert the assembled fresh fruit
paddle, cover and lower head. Set to Speed 2.
While the mixer is running, put the kiwis into the
frozen freezer bowl and then follow with the
combined syrup mixture.
3. Allow to churn until desired consistency,
about 15 to 20 minutes.
Nutritional information per serving [½ cup (125 ml)]:
Calories 100 (6% from fat) • carb. 25g • pro. 2g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 4mg
• calc. 28mg • fiber 3g
Riesling Pear Sorbet
Pears and Riesling, a quintessential flavour combination
for autumn, are delicious together in this guilt-free,
creamy sorbet.
Makes about 6 cups (1.5 L)
6
medium pears, peeled, cored and
cut into 2-inch (5 cm) pieces
1
cup (250 ml) sweet Riesling wine
2
tablespoons (30 ml) honey
1
teaspoon (5 ml) pure vanilla extract
1. Put all ingredients into a medium saucepan set
over medium heat. Bring mixture to a boil and
then reduce heat to maintain a simmer. Allow to
simmer until pears are very soft and Riesling has
slightly thickened, about 20 to 25 minutes,
depending on the firmness of the pears. Cool
completely.
2. Once the pear mixture is fully cooled, fit the
Freezer Bowl to the base of the Cuisinart
®
Stand
Mixer. Be sure that it is securely locked into
place. Insert the assembled fresh fruit paddle,
cover and lower head. Set to Speed 2. While the
mixer is running, pour the mixture into the frozen
freezer bowl.
3. Allow to churn until desired consistency,
about 15 to 20 minutes.
Nutritional information per serving [½ cup (125 ml)]:
Calories 63 (1% from fat) • carb. 13g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 3mg • calc. 3mg • fiber 1g
Simple Fruit “Sorbet”
Keep the bananas, but use any other favourite fruit
to come up with your own blend.
Bananas are a good base and lend a
creaminess to almost any combination.
Makes about 4 cups (1 L)
2
cups (500 ml) ripe bananas (about 2 large
bananas), cut into 1-inch (2.5 cm) pieces
2
cups (500 ml) mango (about 1 medium
mango), cut into 1-inch (2.5 cm) pieces
1
cup (250 ml) strawberries, hulled and
halved
1. Fit the Freezer Bowl to the base of the Cuisinart
®
Stand Mixer. Be sure that it is securely locked
into place. Insert the assembled fresh fruit
paddle, cover and lower head. Set to Speed 2.
While the unit is running, put all of the fruit into
the frozen freezer bowl.
2. Allow to churn until desired consistency,
about 15 to 20 minutes.
Nutritional information per serving [½ cup (125 ml)]:
Calories 49 (5% from fat) • carb. 12g • pro. 1g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 1mg • calc. 8mg • fiber 1g
Simple Syrup
Simple syrup is a great ingredient to have on hand.
It can be stored in an airtight container in the refrigerator
for up to one week. Use in cocktails, homemade
lemonade, or stir into seltzer water.
Makes 1½ cups (375 ml)
1
cup (250 ml) water
1
cup (250 ml) granulated sugar
1. Put water and sugar into a small saucepan and
place over medium-high heat. Once mixture
comes to a boil, stir to make sure all sugar is
dissolved and then remove from heat.
2. Cool completely before using.
Nutritional information per serving [¼ cup (60 ml)]:
Calories 80 (0% from fat) • carb. 24g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 1mg • calc. 0mg • fiber 0g
Simple Vanilla Ice Cream
This ice cream can easily be dressed up by adding
your favourite chopped candies or sprinkles
at the end of churning.
Makes about 6 cups (1.5 L)
1
cup (250 ml) whole milk
3/4
cup (175 ml) granulated sugar
Pinch kosher salt
2
cups (500 ml) heavy cream
2
teaspoons (10 ml) pure vanilla extract
1. In a medium bowl, use a hand mixer on low
speed or whisk to combine the milk, sugar and
salt until the sugar is dissolved. Stir in the heavy
cream and vanilla. Cover and refrigerate at least
2 hours, preferably overnight. Whisk mixture
together again before continuing.
2. Fit the Freezer Bowl to the base of the Cuisinart
®
Stand Mixer. Be sure that it is securely locked
into place. Insert the assembled ice cream
paddle, cover and lower head. Set to Speed 3.
While the unit is running, pour the mixture into
the frozen freezer bowl.
3. Allow to churn until thickened, about 15 to
20 minutes. The ice cream will have a soft,
creamy texture. If a firmer 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 [½ cup (125 ml)]:
Calories 200 (67% from fat) • carb. 18g • pro. 1g • fat 15g
• sat. fat 10g • chol. 57mg • sod. 37mg • calc. 51mg • fiber 0g
Double Chocolate Ice Cream
For the chocolate lover.
Makes about 6 cups (1.5 L)
3/4
cup (175 ml) cocoa powder, sifted
½
cup (125 ml) granulated sugar
1
⁄
3
cup (75 ml) packed light or dark
brown sugar
Pinch kosher salt
1
cup (250 ml) whole milk
2
cups (500 ml) heavy cream
1½
teaspoons (7.5 ml) pure vanilla extract
½
cup (125 ml) Hot Fudge Sauce,
warm (see recipe, page 10)
1. In a medium bowl, whisk together the cocoa,
sugars and salt. Add the milk and, using a hand
mixer on low speed or a whisk, beat to combine
until the cocoa, sugars and salt are dissolved.
Stir in the heavy cream and vanilla extract. Cover
and refrigerate at least 2 hours, preferably
overnight. Whisk mixture together again before
continuing.
2. Fit the Freezer Bowl to the base of the Cuisinart
®
Stand Mixer. Be sure that it is securely locked
into place. Insert the assembled ice cream
paddle, cover and lower head. Set to Speed 3.
While the unit is running, pour the mixture into
the frozen freezer bowl.
3. Allow to churn until thick, about 15 to 20 minutes.
Just before finishing, add the Hot Fudge Sauce
and allow it to mix into the churning ice cream for
about 1 minute. The ice cream will have a soft,
creamy texture. If a firmer 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.
Summary of Contents for IC-50C
Page 8: ...14 14 NOTES NOTES ...
