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Summary of Contents for Cuisinart ICE100BCU
- Page 1 Gelato & Ice Cream Professional ICE100BCU CPT445U...
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Page 2: Important Safeguards
Do not use this appliance if the lead is damaged. In the event of damage, or if the appliance develops a fault, contact the Cuisinart Customer Care Line (refer to “UK After Sales Service section“ for further... - Page 3 Congratulations on your purchase of the Cuisinart Gelato & Ice Cream Professional. For over 30 years Cuisinart’s aim has been to produce the very finest kitchen equipment. All Cuisinart products are engineered for exceptionally long life, and designed to be easy to use as well as to give excellent performance day after day.
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Page 4: Table Of Contents
Contents Product Description ......................5 Safety Cautions........................6 Using the Ice Cream Maker ....................9 Cleaning & Maintenance ....................11 UK Guarantee & After Sales Service ................12 Recipes ..........................13... -
Page 5: Product Description
Product Description Easy Lock Lid Ice Cream Paddle Gelato Paddle 1.5L Bowl Housing Base... -
Page 6: Safety Cautions
Safety Cautions Carefully read all the instructions before using the appliance and keep in a safe place for future reference Always follow these safety cautions when using this appliance to avoid personal injury or damage to the appliance. This appliance should be used only as described within this instruction book. - Page 7 24 hours before using. n Do not use any attachments other than those recommended or sold by Cuisinart. n This appliance complies with the basic requirements of Directives 2004/108/EC (Electromagnetic Compatibility) and 2006/95/EC (Safety of domestic electrical appliances).
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Page 8: Uk Wiring Instructions
UK Wiring Instructions The wires in the mains lead are coloured in accordance with the following code: n BLUE = NEUTRAL n BROWN = LIVE n YELLOW & GREEN = EARTH As the colours of the wire in the mains lead of this appliance may not correspond with the colour marking identifying the terminals on your plug, proceed as follows: The wire which is coloured BLUE must be connected to the terminal which is marked with the letter N... -
Page 9: Using The Ice Cream Maker
Using the Ice Cream Maker Before first use, clean the lid, mixing bowl and mixing paddles in warm soapy water. N.B. Do not clean any of the parts with abrasive cleaners, hard implements or in the dishwasher. n Plug the unit into a suitable mains socket. The red LED light will illuminate and flash to indicate the unit is in standby mode. - Page 10 To Pause n You can press the Start/Stop button at any stage during the freezing to pause. To restart, press the Start/Stop button again and the process will continue. To Add Time n You can add time at any stage during the freezing process. Press the Start/Stop button to pause then press the timer button to increase the time remaining.
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Page 11: Cleaning & Maintenance
dissolve the sweetener. When making sorbet, test the ripeness and sweetness of the fruit before you begin. The freezing process reduces the sweetness of the fruit so that it will not taste as sweet as the recipe mixture. If the fruit tastes tart, add sugar to the recipe. -
Page 12: Uk Guarantee & After Sales Service
UK Guarantee This Cuisinart appliance is guaranteed for consumer use for 5 years. This guarantee covers defects under normal use from date of purchase and ceases to be valid in the event of alteration or repairs by unauthorised persons. If the appliance does not perform satisfactorily due to defects in materials or manufacture, it will be repaired or replaced through Conair UK After Sales Service. -
Page 13: Recipes
To help you get started with your new Ice Cream & Gelato Professional, we have included a few recipe ideas in this instruction manual. For further recipe ideas and inspiration please visit our website www.cuisinart.co.uk. You can also share some of your own recipe ideas on our Facebook page Cuisinart UK. -
Page 14: Simple Vanilla Ice Cream
Simple Vanilla Ice Cream 220ml full fat milk 150g granulated sugar 450ml double cream 1 tsp vanilla extract Pour the milk and sugar into a medium bowl and whisk until the sugar has dissolved. Stir in the cream and vanilla, cover and refrigerate for at least 2 hours, preferably overnight. -
Page 15: Chocolate Ice Cream
Chocolate Ice Cream 225ml full fat milk 100g granulated sugar 200g milk chocolate, broken into 1cm pieces 450ml double cream 1 tsp vanilla extract Heat the milk, cream and vanilla in a medium pan over a medium heat until just bubbling around the edges. -
Page 16: Strawberry Ice Cream
Strawberry Ice Cream 300g fresh strawberries, stemmed & sliced 1 tbsp lemon juice 160ml full fat milk 150g granulated sugar 300ml double cream 1 tsp vanilla extract In a small bowl combine the strawberries, lemon juice and 50g of the sugar. Stir gently and leave to stand in the fridge for 2 hours. -
Page 17: Berry Ripple Ice Cream
Berry Ripple Ice Cream 300g mixed berries 200g caster sugar 2 tbsp water 1 tbsp lemon juice 500ml whole milk 400ml double cream 1 vanilla pod (split down the middle and seeds scraped out) 5 egg yolks pinch of salt In a medium saucepan, combine the berries, 30g of the sugar and two tablespoons of water. -
Page 18: Chocolate Coconut Ice Cream
Coconut & Chocolate Ice Cream 60g cocoa powder 140g of granulated sugar 70g light brown sugar 400ml tin of full fat coconut milk 400ml almond milk pinch of salt 30g unsweetened desiccated coconut (optional) In a bowl combine all the ingredients (except for the desiccated coconut) and whisk until smooth. -
Page 19: Vanilla Custard Ice Cream
Vanilla Custard Ice Cream 400ml whole milk 400ml double cream 200g granulated sugar 1 vanilla pod, split down the middle 5 large egg yolks pinch of salt In a medium saucepan over a medium-low heat whisk together the milk, cream, half of the sugar, salt and the scraped vanilla bean (including the pod). -
Page 20: Vanilla Gelato
Vanilla Gelato 250ml double cream 750ml full fat milk 175g granulated sugar 2 tbsp cornstarch pinch of salt 1/2 tbsp vanilla extract 1 tbsp liquid pectin In a medium saucepan over a medium heat combine the cream and 500ml of the milk. Bring to a simmer. -
Page 21: Lemon Gelato
Lemon Gelato 250ml double cream 500ml full fat milk 1/2 cup of lemon zest 6 lemons juiced 200g granulated sugar 2 tbsp cornstarch pinch of salt 1 tbsp vanilla extract 1 tbsp liquid pectin In a medium saucepan, combine the cream and 250ml of the milk. Set over a medium heat and bring to a simmer. -
Page 22: Espresso Gelato
Espresso Gelato 250ml double cream 500ml full fat milk 250ml freshly brewed espresso 175g granulated sugar 2 tbsp cornstarch pinch of salt 1 tbsp liquid pectin In a medium saucepan, combine the cream and 375ml of the milk. Set over a medium heat and bring to a simmer. -
Page 23: Orange, Mango & Passion Fruit Sorbet
Orange, Mango & Passion Fruit Sorbet 300g mango cubes 180g granulated sugar 4 tbsp lemon juice zest of 1 orange 500ml unsweetened orange Juice 2 passion fruit Combine the mango, sugar, lemon juice and orange zest in a medium bowl. Leave to stand for 1 hour. -
Page 24: Prosecco & Grapefruit Sorbet
Prosecco & Grapefruit Sorbet 180ml water 180g sugar zest of 2 grapefruit juice of 4 grapefruit pinch of salt 150ml Prosecco (Italian sparkling wine) Combine the water, sugar, grapefruit zest and salt in a small to medium saucepan set over a medium-low heat. Cook the mixture until the sugar is dissolved. Pour the grapefruit juice into the sugar/zest mixture and whisk together. -
Page 25: Peach Frozen Yoghurt
Peach Frozen Yoghurt 415g tin of peach slices in juice 450g Greek yoghurt 150ml full fat milk 75g granulated sugar Drain the peaches and reserve 100ml of the juice. Place the peaches in a blender. Add the Greek yoghurt, milk, sugar and reserved peach juice. Process in a Blender until smooth and the sugar has dissolved. -
Page 26: Honey Frozen Yoghurt
Honey Frozen Yoghurt 750g Greek yoghurt 250ml full fat milk 150g runny honey Combine the Greek yoghurt, milk and honey. Mix until smooth. Cover and refrigerate for at least 2 hours, preferably overnight. Once chilled, whisk the mixture again and pour into the ice cream/gelato maker with the ice cream paddle already fitted. -
Page 27: Refreshing Pineapple & Coconut Ice Drink
Refreshing Pineapple & Coconut Ice Drink 350ml light coconut milk 250ml fresh orange juice 300g pineapple - cut into chunks 1 ripe banana 3 tsp runny honey Place all the ingredients into a blender or food processor and blend for 1-2 minutes until smooth. -
Page 28: Icy Homemade Lemonade
Icy Homemade Lemonade 2 unwaxed lemons 140g sugar 1L cold water fresh mint Place the sugar into a blender and pulse 3 to 4 times on the high setting. Remove the top and bottom of the two lemons then chop the lemons into quarters and place into the blender with the sugar and half the cold water. - Page 32 IB-12/481B...
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