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INSTRUCTION AND RECIPE BOOKLET Flavor Duo ™ Frozen Yogurt-Ice Cream & Sorbet Maker ICE-40 Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
Return the appliance to the nearest Cuisinart Repair Center for examination, repair, electrical or mechanical adjustment. The use of attachments not recommended by Cuisinart may cause fire, electric shock or risk of injuries. Do not use outdoors.
INTRODUCTION Congratulations on your purchase of the Cuisinart Yogurt–Ice Cream & Sorbet Maker. Now you can delight big groups of family and friends with decadently rich homemade ice creams, light fruit sorbets, creamy sherbets and deliciously healthy frozen yogurt. The dual-bowl design...
MAKING FROZEN DESSERTS OR DRINKS 1. Prepare recipe ingredients from pages that follow or from your own recipe. Cuisinart recipes begin on page 4. If you use your own recipe, be sure it yields 1 quart or less. For best results, prepare ingredients in a container that is easy to pour from.
If the fruit is very ripe or sweet, reduce the amount of sugar in the recipe. • The Cuisinart recipes listed below will yield up to 1 quart of dessert or drink. When pouring ingredients in through the ingredient spout, DO NOT fill the freezer bowl higher than 1/4"...
Heat the whole milk until it is just bubbling around the edges (this may be done on the stovetop or in a microwave). In a blender, or food processor fitted with the metal blade, pulse to process the sugar with the chocolate until the chocolate is very finely chopped.
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Note: This ice cream will have a “natural” appearance of very pale pink. If a deeper pink is desired, sparingly add red food coloring by drops until desired color is achieved. Nutritional information per serving: Calories 238 (64% from fat) • carb. 20 g • pro. 2g • fat 17g sat.
Nutritional information per serving: Calories 207 (60% from fat) • carb. 18g • pro 4g • fat. 14g sat. fat 8g • chol. 125mg • sod. 48mg • calc. 84mg • fiber 1g PEPPERMINT STICK ICE CREAM Serve peppermint stick ice cream alone, or top with your favorite hot fudge or chocolate sauce.
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Combine the mango cubes, sugar, corn syrup and lemon juice in a blender or food processor that has been fitted with the metal blade. Pulse to chop, then process until thick and smooth, scraping jar or work bowl as necessary with a spatula. The mango purée may be made up to one day ahead;...
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Drain peaches, reserving 1/4 cup of the juice. In a blender or food processor fitted with the metal blade, pulse to chop the peaches. Add the vanilla yogurt, sugar, and reserved peach juice. Process until smooth and the sugar is dissolved, about 1 minute.
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1-1/4 cups whole milk 1-1/4 cups heavy cream vanilla bean (about 6 inches in length) large eggs large egg yolks cup sugar teaspoons vanilla extract Combine the milk and cream in a medium saucepan. Use a sharp knife to split the vanilla bean in half lengthwise. Use the blunt edge to scrape out the “seeds”.
a soft, creamy texture. If desired, transfer the ice cream to an airtight container and place in freezer until firm, about 2 hours to “ripen”. Nutritional information per serving: Calories 235 (65% from fat) • carb. 19g • pro. 2g • fat 17g sat.
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Thin lime slices for garnish Combine raspberries and liquid margarita mix in a blender or food processor fitted with the metal blade. Process until smooth. Turn machine ON. Pour the juice mixture into the freezer bowl and mix until thickened, about 20 minutes.
California residents may also, at their preference, return nonconforming products directly to Cuisinart for repair or, if necessary, replacement by call- ing our Consumer Service Center toll-free at 800-726-0190. Cuisinart will be responsible for the cost of the repair, replacement, and shipping and han- dling for such nonconforming products under warranty.
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