Cuisinart Coffeemaker ICE 20 Series User Manual

INSTRUCTION AND  
RECIPE BOOKLET  
Automatic Frozen Yogurt-Ice Cream & Sorbet Maker  
ICE-20 Series  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
 
FEATURES AND BENEFITS  
FREEZING TIME AND BOWL PREPARATION  
The freezer bowl must be completely frozen before you begin your recipe.  
The length of time needed to reach the frozen state depends on how cold  
your freezer is. For the most convenient frozen desserts and drinks, leave  
your freezer bowl in the freezer at all times. You can take it out any time for  
immediate use.  
1. Ingredient Spout  
Pour recipe ingredients through the spout. Also use to add ingre-  
dients, like chips or nuts, without interrupting the freezing cycle.  
2. Easy-lock Lid  
Transparent to let you watch the  
freezing process as it progresses. 1  
Lid is designed to easily lock to  
the base.  
In general, freezing time is between 6 hours and 22 hours. To determine  
whether the bowl is completely frozen, shake it. If you do not hear liquid  
moving, the cooling liquid is frozen. Before freezing, wash and dry the bowl.  
Wrap it in a plastic bag to prevent freezer burn. We recommend that you  
place the freezer bowl in the back of your freezer where it is coldest.  
3. Mixing Arm  
Mixes and aerates ingredients  
in freezer bowl to create frozen  
dessert or drink.  
Reminder: Your freezer should be set to 0°F to ensure proper freezing  
of all foods.  
2
4. Freezer Bowl  
MAKING FROZEN DESSERTS OR DRINKS  
Contains cooling liquid between  
a double insulated wall to create  
fast and even freezing. Double  
wall keeps the bowl cool and  
at an even temperature.  
3
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 1-1⁄2 quarts or less. For best results, prepare  
ingredients in a container that is easy to pour from.  
4
5. Base  
2. Remove the freezer bowl from the freezer. (Remove plastic bag if  
you have wrapped freezer bowl.) Place freezer bowl on the center of  
the base.  
NOTE: Bowl will begin to defrost quickly once it has been removed from  
freezer. Use it immediately after removing from freezer.  
Contains heavy-duty motor  
strong enough to handle ice  
cream, frozen yogurt, sherbet,  
sorbet, and frozen drinks.  
5
6. On/Off Switch  
3. Place mixing arm in freezer bowl. Arm does not fit tightly. It just rests  
8
6
7
7. Rubber Feet  
in the center of the bowl, with the circle side facing up.  
Non-slip feet keep base  
stationary during use.  
4. Place lid on base. Easy-lock lid mechanism allows lid to rest on base in  
multiple positions. The raised circle on the lid should line up with the  
raised area on the base (see diagram).  
8. Cord Storage (not shown)  
Unused cord is easily pushed into  
the base to keep counters neat and safe.  
BEFORE USING FOR THE FIRST TIME  
DO NOT immerse the motor base in water. Wipe it with a moist cloth. Wash  
the lid, freezer bowl and mixing arm in warm soapy water to remove any  
dust or residue from the manufacturing and shipping process. DO NOT  
clean any of the parts with abrasive cleaners or hard implements.  
5. Press On/Off switch to ON position. Freezer bowl will begin to turn.  
6. Immediately pour ingredients through ingredient spout.  
7. Frozen desserts or drinks will be done in 20-30 minutes. The time  
will depend on the recipe and volume of the dessert or drink you are  
 
2
making. When the mixture has thickened to your liking, it is done. If you  
desire a firmer consistency, transfer the dessert or drink to an airtight  
container and store in the freezer for two or more hours.  
NOTE: Do not store frozen desserts or drinks in the freezer bowl.  
Desserts and drinks will stick to the side of the freezer bowl and  
may damage the bowl. Store only in a plastic airtight container.  
Recipe Tips:  
• Frozen desserts from the Cuisinart® Automatic Frozen Yogurt–Ice Cream &  
Sorbet Maker 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 or drink to an airtight container and store in the  
freezer until desired consistency is reached, usually two or more  
hours.  
ADDING INGREDIENTS  
Ingredients such as chips and nuts should be added about 5 minutes before  
the recipe is complete. Once the dessert or drink has begun to thicken, add  
the ingredients through the ingredient spout. Nuts and other ingredients  
should be no larger than a chocolate chip.  
• 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.  
SAFETY FEATURE  
The Cuisinart® Automatic Frozen Yogurt–Ice Cream & Sorbet Maker is  
equipped with a safety feature that automatically stops the unit if the motor  
overheats. This may occur if the dessert or drink is extremely thick, if the  
unit has been running for an excessively long period of time, or if added  
ingredients (nuts, etc.) are in extremely large pieces. To reset the unit, put  
the ON/OFF switch in the OFF position. Let the unit cool off. After a few min-  
utes, you may turn the unit on again and continue making the dessert  
or drink.  
• 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) and milk (reduced  
fat or lowfat) 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, con-  
sistency 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 two cups of cream, use a total of two  
cups of the substitute (such as 1 cup cream, 1 cup whole milk).  
CLEANING AND STORAGE  
Cleaning  
Clean the freezer bowl, mixing arm and lid in warm soapy water.  
DO NOT PUT FREEZER BOWL IN THE DISHWASHER. DO NOT CLEAN  
WITH ABRASIVE CLEANSERS OR IMPLEMENTS.  
Wipe motor base clean with damp cloth.  
Dry all parts thoroughly.  
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 two minutes  
of the freezing process. Otherwise, the alcohol may impede the  
freezing process.  
Storage  
DO NOT put freezer bowl in freezer if bowl is wet.  
DO NOT store lid, mixing arm, or base in freezer.  
You may store the freezer bowl in the freezer for convenient,  
immediate use. Before freezing, wrap the bowl in a plastic bag to prevent  
freezer burn.  
Do not store frozen desserts or drinks in the freezer bowl in the freezer for  
more than 30 minutes at a time.  
Transfer frozen desserts or drinks to an airtight container for longer storage  
in the freezer.  
• 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 Cuisinart recipes listed below will yield up to 1-1⁄2 quarts of dessert or  
drink. When pouring ingredients in through the ingredient spout, DO NOT  
fill the freezer bowl higher than 1/4" from the top of the freezer bowl. The  
ingredients will increase in volume during the freezing process.  
RECIPE TIPS  
• When making more than one recipe at a time, be sure the freezer bowl is  
completely frozen before each use.  
The recipes that follow offer you a variety of options for delicious frozen  
drinks and desserts. You may create or use recipes of your own, as long as  
they yield no more than 1-1⁄2 quarts.  
• Make sure mixing arm and lid are in place before turning on machine.  
 
3
8
ounces bittersweet or semi-sweet chocolate (your favorite),  
broken into 1/2-inch pieces  
cups heavy cream, well chilled  
BASIC ICE CREAMS  
2
1
teaspoon pure vanilla extract  
VANILLA ICE CREAM  
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 proces-  
sor fitted with the metal blade, pulse to process the sugar with the  
chocolate until the chocolate is very finely chopped. Add the hot milk,  
process until well blended and smooth. Transfer to a medium bowl and  
let the chocolate mixture cool completely. Stir in the heavy cream and  
vanilla to taste. Chill for 30 minutes or longer.  
Preparation: 5 minutes, plus 20 – 25 minutes chilling time; optional 2 hours to ripen.  
Makes ten 1/2-cup servings.  
1
3/4  
2
cup whole milk, well chilled  
cup granulated sugar  
cups heavy cream, well chilled  
1 – 2 teaspoons pure vanilla extract, to taste  
Turn the machine ON, pour chilled mixture into freezer bowl through  
ingredient spout and let mix until thickened, about 25 – 30 minutes.  
In a medium bowl, use a hand mixer or a whisk to combine the milk and  
granulated sugar until the sugar is dissolved, about 1 – 2 minutes on low  
speed. Stir in the heavy cream and vanilla to taste. Turn machine on,  
pour mixture into freezer bowl through ingredient spout and let mix until  
thickened, about 25 – 30 minutes.  
Nutritional analysis per serving:  
Calories 370 (60% from fat) • carbo. 34g • pro 3g • fat 25g •  
sat. fat 11g • chol. 65mg • sod. 31mg  
VARIATIONS:  
Chocolate Almond: Add 1/2 teaspoon pure almond extract along with  
the vanilla. Add 1/2 - 3/4 cup chopped toasted almonds or chopped  
chocolate-coated almonds during the last 5 – 10 minutes of freezing.  
Nutritional analysis per serving:  
Calories 239 (68% from fat) • carbo. 17g • pro 2g • fat 18g •  
sat. fat 11g • chol. 69mg • sod. 30mg  
VARIATIONS:  
Chocolate Cookie: Add 1/2 - 1 cup chopped cookies during the last  
5 minutes of freezing.  
Mint Chip: Omit the vanilla and replace with 1 to 1-1/2 teaspoons pure  
peppermint extract (to taste). Chop your favorite 4-ounce bittersweet or  
semi-sweet chocolate bar into tiny uneven pieces. Add the chopped  
chocolate during the last 5 minutes of mixing.  
Chocolate Fudge Brownie: Add 1/2 - 1 cup chopped day old brownies  
during the last 5 minutes of freezing.  
Chocolate Marshmallow Swirl: When removing the ice cream to a con-  
tainer for freezing, layer it with dollops of your favorite chocolate sauce  
and scoops of marshmallow crème (fluff). Freeze at least 2 hours before  
serving.  
Butter Pecan: Melt 1 stick unsalted butter in a 10-inch skillet. Add 1 cup  
roughly chopped pecans and 1 teaspoon kosher salt. Cook over medi-  
um-low heat, stirring frequently until the pecans are lightly browned.  
Remove from the heat, strain (the butter will have a pecan flavor and may  
be reserved for another use). Allow the pecans to cool completely. Add  
the toasted buttered pecans during the last 5 minutes of mixing.  
FRESH STRAWBERRY ICE CREAM  
Cookies & Cream: Add 3/4 cup coarsely chopped cookies or your  
favorite candy (chocolate chip, Oreos®, Mint Oreos®, etc.) during the last  
5 minutes of mixing.  
Preparation: 5 – 10 minutes, plus 2 hours for the strawberries to macerate,  
20 – 25 minutes chilling time; optional 2 hours to ripen.  
Makes twelve 1/2-cup servings.  
1
3
1
1
2
1
pint fresh ripe strawberries, stemmed and sliced  
tablespoons freshly squeezed lemon juice  
cup sugar, divided  
cup whole milk  
cups heavy cream  
BASIC CHOCOLATE ICE CREAM  
Preparation: about 1 hour (active time about 5- 10 minutes), plus 25 - 30 minutes  
chilling time; optional 2 hours to ripen.  
Makes ten 1/2-cup servings.  
teaspoon pure vanilla extract  
In a small bowl, combine the strawberries with the lemon juice and 1/3  
cup of the sugar; stir gently and allow to the strawberries to macerate in  
the juices for 2 hours.  
1
1/2  
cup whole milk  
cup granulated sugar  
 
4
In a medium bowl, use a hand mixer or a whisk to combine the milk and  
granulated sugar until the sugar is dissolved, about 1 – 2 minutes on low  
speed. Stir in the heavy cream plus any accumulated juices from the  
strawberries and vanilla. Turn the machine ON, pour mixture into freezer  
bowl through ingredient spout and let mix until thickened, about 25 – 30  
minutes. Add the sliced strawberries during the last 5 minutes of freezing.  
Note: this ice cream will have a “natural” appearance of very pale pink; if  
a deeper pink is desired, sparingly add drops of red food coloring until  
desired color is achieved.  
PEPPERMINT STICK ICE CREAM  
Preparation: 5 – 10 minutes, 25 – 30 minutes chilling time; optional 2 hours to  
ripen” in freezer.  
Makes about ten 1/2-cup servings.  
1
3/4  
2
1/2  
1
3/4  
cup whole milk, well chilled  
cup granulated sugar  
cups heavy cream, well chilled  
teaspoons pure vanilla extract  
teaspoon peppermint extract  
cup crushed hard peppermint candies  
Nutritional analysis per serving:  
Calories 222 (61% from fat) • carbo. 20g • pro 2g • fat 15g • sat. fat 10g • chol.  
57mg • sod.26mg  
In a medium bowl, use a hand mixer or a whisk to combine the milk and  
granulated sugar until the sugar is dissolved, about 1 – 2 minutes on low  
speed. Stir in the heavy cream, vanilla and peppermint extract. Turn the  
machine ON, pour mixture into freezer bowl through ingredient spout and  
let mix until thickened, about 25 – 30 minutes. Add the crushed pepper-  
mint candies during the last 5 minutes of mixing.  
HOLIDAY RECIPES  
EGGNOG ICE CREAM  
Preparation: 5 – 10 minutes, 25 – 30 minutes chilling time; optional 2 hours to  
ripen” in freezer.  
Makes about ten 1/2-cup servings.  
Nutritional analysis per serving:  
Calories 282 (58% from fat) • carbo. 28g • pro 2g  
• fat 18g • sat. fat 11g • chol. 69mg • sod. 36mg • fib 0g  
1/2  
3/4  
1
cup pasteurized egg product, such as EggBeaters®  
cup sugar  
cup whole milk  
SORBETS & SHERBETS  
2
cups heavy cream  
1
1
1/2  
teaspoon rum extract  
teaspoon brandy extract  
teaspoon pure vanilla extract  
FRESH LEMON SORBET  
Preparation: 10 minutes + cooling time, 25 – 30 minutes chilling time; optional 2  
hours to “ripen” in freezer.  
1/8-1/4 teaspoon freshly grated nutmeg, to taste  
Makes eight 1/2-cup servings.  
Combine the pasteurized egg product and sugar in a medium bowl and  
beat on medium speed with a hand mixer until thickened and pale yellow  
in appearance, about 1-1/2 to 2 minutes. Use low speed to stir in the  
whole milk, heavy cream, rum extract, brandy extract, and vanilla extract.  
Stir in the nutmeg to taste.  
2
2
cups sugar  
cups water  
1-1/2 cups freshly squeezed lemon juice  
tablespoon finely chopped lemon zest *  
1
Turn the machine ON, pour mixture into freezer bowl through ingredient  
spout and let mix until thickened, about 25 – 30 minutes. The ice cream  
will have 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.”  
Combine the sugar and water in a medium saucepan and bring to a boil  
over medium-high heat. Reduce heat to low and simmer without stirring  
until the sugar dissolves, about 3 – 5 minutes. Cool completely. This is  
called a simple syrup, and may be made ahead in larger quantities to  
have on hand for making fresh lemon sorbet. Keep refrigerated until  
ready to use.  
Nutritional analysis per serving:  
Calories 244 (67% from fat) • carbo. 17g • pro 3g • fat 17g • sat. fat 11g • chol.  
69mg • sod. 46  
 
5
When cool, add the lemon juice and zest; stir to combine. Turn the  
machine ON, pour the lemon mixture into freezer bowl through ingredient  
spout and mix until thickened, about 25 – 30 minutes.  
FRESH STRAWBERRY SORBET  
Preparation: 1-1/2 hours (active, about 15 – 20 minutes), 25 – 30 minutes chilling  
time; optional 2 hours to “ripen” in freezer.  
Makes about ten 1/2-cup servings.  
*When zesting a lemon or lime use a vegetable peeler to remove the  
colored part of the citrus rind.  
1
1
1/4  
1
4
cup sugar  
cup water  
Nutritional analysis per serving:  
Calories 204 (0% from fat) • carbo. 52g • pro .19g • fat 0g •  
sat. fat 0g • chol. 0mg • sod. 2mg  
cup corn syrup  
quart fresh strawberries, stems removed, quartered  
tablespoons fresh lemon or lime juice  
VARIATION:  
Fresh Pink Grapefruit Sorbet: Substitute 1-1/2 cups freshly squeezed  
pink grapefruit juice for the lemon juice, and 1 tablespoon finely chopped  
grapefruit zest for the lemon zest. Add 1/4 cup Orgeat Syrup to the mix-  
ture (Orgeat Syrup is used for cocktails such as a MaiTai or Scorpion and  
can be found with the drink mixers in most grocery stores).  
Bring the sugar and water to a boil in a medium saucepan. Reduce the  
heat and simmer without stirring until the sugar is completely dissolved.  
Transfer to a bowl and let cool completely.  
Combine the strawberries and lemon juice in a food processor fitted with  
the metal blade. Pulse to chop the strawberries, about 15 – 20 times,  
then process until the strawberries are completely puréed, 1 – 2 minutes.  
Press the strawberry purée through a fine mesh strainer (chinois) to  
remove seeds. Combine the seedless strawberry purée with the cooled  
sugar syrup and corn syrup. Chill for 1 hour.  
FRESH MANGO SORBET  
Turn the machine ON, pour strawberry purée mixture into freezer bowl  
through ingredient spout and mix until thickened, about 25 – 30 minutes.  
The sorbet will have a soft serve” texture. If desired, transfer the  
strawberry sorbet to an airtight container and place in freezer until firm,  
about 2 hours to “ripen.”  
Preparation: 10 – 15 minutes, 25 – 30 minutes chilling time; optional 2 hours to  
ripen” in freezer.  
Makes about ten 1/2-cup servings.  
4
ripe but firm mangoes, about 12 ounces each, peeled, pitted  
and cubed  
cup sugar  
cup corn syrup  
Nutritional analysis per serving:  
Calories 96 (2% from fat) • carbo. 24g • pro 0g • fat 0g •  
sat. fat 0g • chol. 0mg • sod. 1mg  
2/3  
1/2  
6
tablespoons fresh lemon or lime juice  
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; cover and refrigerate until ready to use.  
LIME SHERBET  
Preparation: 5 minutes, plus 20 – 25 minutes chilling time; optional 2 hours to ripen.  
Makes ten 1/2-cup servings.  
Turn the machine ON, pour mango purée into freezer bowl through ingre-  
dient spout and mix until thickened, about 25 – 30 minutes.  
3
1
3
cups whole milk  
cup frozen limeade concentrate, thawed  
tablespoons sugar  
Nutritional analysis per serving:  
Calories 190 (2% from fat) • carbo. 49g • pro 1 g • fat .0g •  
sat. fat 0g • chol. 0mg • sod. 27mg  
drops green food coloring, optional  
Combine the milk, limeade concentrate and sugar in a blender or food  
processor fitted with the metal blade. Add green food coloring if desired.  
 
6
Turn the machine ON, pour mixture into freezer bowl through ingredient  
spout and let mix until thickened, about 25 – 30 minutes.  
VERY BERRY FROZEN YOGURT  
Preparation: about 15 – 20 minutes; 25 – 30 minutes chilling time; optional 2 hours  
to “ripen” in freezer.  
Makes about eight 1/2-cup servings.  
Nutritional information per serving:  
Calories 69 (31% from fat) • carbo. 10g • pro. 2g • fat 2g •  
sat. fat. • chol. 10mg • sod. 37mg  
2
cups lowfat vanilla yogurt  
cup whole milk  
cup sugar  
12-ounce bag frozen mixed berries, puréed and strained to  
remove seeds  
1/2  
1/4  
1
VARIATIONS:  
Orange Sherbet: Combine 3 cups whole milk with 1-1/4 cups orange  
juice concentrate (thawed), and 2 tablespoons sugar in a blender or food  
processor until smooth. Freeze as directed.  
Combine the yogurt, milk, and sugar in a medium mixing bowl; using a  
hand mixer on medium speed, mix until sugar is dissolved, about 1-1/2  
to 2 minutes. With the mixer on low speed, add the berry purée and mix  
until combined, about 30 – 40 seconds. Turn the machine ON, pour  
mixture into freezer bowl through ingredient spout and let mix until  
thickened, about 25 – 30 minutes.  
Pineapple Sherbet: Combine 1 cup fat free vanilla yogurt, 2 cups whole  
milk, 1 cup pineapple juice concentrate (thawed), and 3 tablespoons  
sugar in a blender or food processor until smooth. Freeze as directed.  
Nutritional analysis per serving:  
Calories 128 (13% from fat) • carbo. 25g • pro 4g • fat 1g •  
sat. fat 1g • chol. 9mg • sod. 54mg  
FROZEN YOGURTS:  
CHOCOLATE FROZEN YOGURT  
LOW FAT PEACH FROZEN YOGURT  
Preparation: about 5 – 10 minutes, 25 – 30 minutes chilling time; optional 2 hours to  
ripen” in freezer.  
Makes eight 1/2-cup servings.  
Preparation: 5 – 10 minutes, 25 – 30 minutes chilling time; optional 2 hours to  
ripen” in freezer.  
Makes eight 1/2-cup servings.  
1
cup whole milk  
6
2
1/4  
ounces bittersweet or semisweet chocolate, chopped  
cups low-fat vanilla yogurt  
cup sugar  
1
2
1/3  
can (14 ounces) peaches packed in juice  
cups lowfat vanilla yogurt  
cup sugar  
Combine the milk and chocolate in a blender or food processor fitted  
with the metal blade and process until well blended and smooth, 20 – 30  
seconds. Add the yogurt and sugar; process until smooth, about 15 sec-  
onds. Turn the machine ON, pour mixture into freezer bowl through ingre-  
dient spout and let mix until thickened, about 25 – 30 minutes.  
Drain peaches, reserving 1/2 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. Turn the machine ON, pour  
peach/yogurt mixture into freezer bowl through ingredient spout and let  
mix until thickened, about 25 – 30 minutes.  
Nutritional analysis per serving:  
Calories 222 (31% from fat) • carbo. 36g • pro 3g • fat 8g •  
sat. fat .64g • chol. 4mg • sod. 46mg  
Nutritional analysis per serving:  
Calories 111 (6% from fat) • carbo. 24g • pro 3g • fat 1g •  
sat. fat 0g • chol. 5mg • sod. 39mg  
 
7
Fresh Strawberries & Cream: Combine 2 cups thinly sliced, hulled fresh  
strawberries with 1/3 cup sugar and 3 tablespoons freshly squeezed  
lemon juice and let macerate for 2 hours. Drain and stir the accumulated  
juices into the chilled cream base. Chill the custard as directed, adding  
the reserved sliced strawberries during the last 5 minutes of chilling.  
PREMIUM ICE CREAMS  
:
VANILLA BEAN  
Preparation: about 40 - 45 minutes active time (must allow time to cool completely),  
25 – 30 minutes chilling time; optional 2 hours to “ripen” in freezer.  
Makes about ten 1/2-cup servings.  
DECADENT CHOCOLATE ICE CREAM  
1-1/2 cups whole milk  
1-1/2 cups heavy cream  
Preparation: about 30 minutes + cooling time; 25 – 30 minutes.  
Makes eight 1/2-cup servings.  
1
whole vanilla bean (about 6 inches in length)  
2
3
3/4  
large eggs  
large egg yolks  
cup sugar  
1-1/2 cups whole milk  
1-1/3 cups heavy cream  
1
vanilla bean  
3/4  
3/4  
2
1
1
cup sugar  
cup Dutch process cocoa  
large eggs  
large egg yolk  
teaspoon vanilla  
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”. Stir the seeds and bean pod into the milk/cream mix-  
ture. Bring the mixture to a slow boil over medium heat, reduce the heat  
to low, and simmer for 30 minutes, stirring occasionally.  
8
ounces bittersweet chocolate, chopped  
Combine the eggs, egg yolks, and sugar in a medium bowl. Use a hand  
mixer on medium speed to beat until the mixture is thick, smooth, and  
pale yellow in color, about 1-1/2 to 2 minutes.  
In a medium saucepan, combine the whole milk and heavy cream over  
medium low heat. with a sharp knife, split the vanilla bean lengthwise;  
use the blunt edge of the knife to scrape out the “seeds” of the vanilla  
bean. Stir the seeds and bean pod into the milk/cream mixture. Simmer  
the milk/cream mixture over low heat for 30 minutes. After 30 minutes,  
remove the vanilla bean pod and discard or rinse and reserve for another  
use.  
Remove the vanilla bean pod from the milk/cream mixture. Pour out 1  
cup of the hot liquid. With the mixer on low speed, add the cup of hot  
milk/cream to the egg mixture in a slow steady stream. When thoroughly  
combined, pour the egg mixture back into the saucepan and stir to  
combine. Cook, stirring constantly, over medium low heat until the mix-  
ture is thick enough to coat the back of a spoon. Transfer to a bowl,  
cover with a sheet of plastic wrap placed directly on the custard, and  
chill completely.  
Combine the sugar, cocoa, eggs, and egg yolk in a medium bowl; use a  
hand mixer on medium speed to beat the sugar, cocoa, and eggs until  
thickened like mayonnaise. Measure out 1 cup of the hot milk/cream mix-  
ture. With the mixer on low speed, add the hot milk/cream in a slow,  
steady stream and mix until completely incorporated. Stir the chopped  
chocolate into the saucepan with the hot milk/cream, then stir the egg  
mixture into the hot milk/cream. Cook over low heat, stirring constantly,  
until the mixture thickens and begins to resemble a chocolate pudding.  
Transfer the chocolate mixture to a bowl. Cover with plastic wrap placed  
directly on the surface of the chocolate mixture, and refrigerate until  
completely cooled.  
Turn the machine ON, pour the chilled custard into the freezer bowl and  
let mix until thickened, about 25 – 30 minutes.  
Nutritional analysis per serving:  
Calories 236 (64% from fat) • carbo. 18g • pro 4g • fat 17g •  
sat. fat 10g • chol. 161mg • sod. 47mg  
VARIATIONS:  
Use any of the variations listed for basic vanilla ice cream, or basic  
chocolate ice cream, p. 4.  
Turn the machine ON, pour the chilled custard into the freezer bowl and  
let mix until thickened, about 25 – 30 minutes.  
Fresh Peaches & Cream: Combine 2 cups chopped ripe peaches with  
1/2 cup sugar and 3 tablespoons freshly squeezed lemon juice and let  
macerate for 2 hours. Drain and stir the accumulated juices into the  
chilled cream base. Chill the custard as directed, adding the reserved  
chopped peaches during the last 5 minutes of chilling.  
Nutritional analysis per serving:  
Calories 438 (57% from fat) • carbo. 42g • pro 7g • fat 29g •  
sat. fat 12g • chol. 148mg • sod. 59mg  
 
8
COFFEE ICE CREAM  
CHOCOLATE FUDGESICLE ICE CREAM  
Preparation: 5 minutes or less; 15 – 20 minutes; plus 15 - 20 minutes chilling time.  
Makes ten 1/2-cup servings.  
Preparation: 5 minutes, plus 20 – 25 minutes chilling time; optional 2 hours to ripen.  
Makes ten 1/2-cup servings.  
2
3
packages (3.4 – 3.9 ounce) instant chocolate pudding  
cups reduced fat or lowfat milk, chilled  
1
3/4  
cup whole milk, well chilled  
cup granulated sugar  
2 – 3 tablespoons instant espresso or coffee, to taste  
2
1
cups heavy cream, well chilled  
teaspoon pure vanilla extract  
Place the ingredients in a medium mixing bowl and combine until well  
blended. Turn machine ON, pour the mixture into freezer bowl, and let  
mix until mixture thickens, about 20 – 25 minutes. Serve immediately, or  
if desired, transfer to an airtight container and store in the freezer.  
In a medium bowl, use a hand mixer or a whisk to combine the milk,  
granulated sugar, and espresso powder until the sugar and espresso are  
dissolved, about 1 – 2 minutes on low speed. Stir in the heavy cream and  
vanilla. Turn the machine ON, pour the mixture into freezer bowl and let  
mix until thickened, about 25 – 30 minutes.  
VARIATION:  
Use your favorite flavor of instant pudding; white chocolate was a  
particular hit.  
Nutritional analysis per serving:  
Calories 241 (67% from fat) • carbo. 18g • pro 3g • fat 18g • sat. fat 11g  
• chol. 69mg • sod. 30mg  
Nutritional analysis per serving  
(made with lowfat milk):  
Calories 53 (15% from fat) • carbo. 9g • pro 3g • fat 1g •  
sat. fat 0g • chol. 4mg • sod.115mg  
VARIATION:  
Mocha Chip Ice Cream: Use 1-1/2 tablespoons each instant espresso  
powder and Dutch process cocoa instead of just espresso powder. Chop  
your favorite 4-ounce bittersweet or semi-sweet chocolate bar into tiny  
uneven pieces. Add the chopped chocolate during the last 5 minutes  
of mixing.  
Nutritional analysis per serving  
(made with reduced fat milk):  
Calories 59 (25% from fat) • carbo. 9g • pro 3g • fat 2g •  
sat. fat 1g • chol. 6mg • sod.113mg  
FROZEN DRINKS:  
KIDS' FAVORITES:  
SLUSHIES  
THICK AND FROSTY PIÑA COLADAS  
Preparation: 5 minutes or less; 15 – 20 minutes; plus 15 - 20 minutes chilling time.  
Makes twelve 1/2-cup servings.  
Preparation: 5 minutes or less; 15 – 20 minutes; plus 15 - 20 minutes chilling time.  
4
cups cola or other soda, lemonade, cranberry juice, white grape  
juice, Kool-Aid®, chilled *  
3
1
1
cups whole milk  
can (10-ounce) frozen piña colada concentrate, thawed  
teaspoon rum extract  
Turn the machine ON, pour soda into freezer bowl and let mix until thick  
and slushy, about 15 to 20 minutes. Serve immediately, or if desired,  
transfer to an airtight container and store in the freezer. Remove from  
freezer at least 20 minutes before serving.  
Combine the milk, piña colada concentrate, and rum extract in a blender  
or food processor fitted with the metal blade. Process to combine, about  
15 seconds. Turn machine ON, pour into freezer bowl through ingredient  
spout and let mix until mixture becomes slushy, about 20 – 25 minutes.  
Serve immediately for frozen drinks.  
* Do not use sugar free products to make slushies.  
Nutritional analysis per serving:  
Calories 103 (0% from fat) • carbo. 27g • pro 0g • fat 0g •  
sat. fat 0g • chol. 0mg • sod. 5mg  
Nutritional information per serving:  
Calories 115 (76% from fat) • carbo. 4g • pro. 3g • fat 10g •  
sat. fat 8g • chol. 8mg • sod. 34mg  
 
9
If your Automatic Frozen Yogurt–Ice Cream & Sorbet Maker should prove  
to be defective within the warranty period, we will repair it (or if we think nec-  
essary, replace it) without charge to you. To obtain warranty service, please  
call our Consumer Service Center toll-free at 1-800-726-0190 or write to:  
FROZEN STRAWBERRY DAIQUIRIS  
Preparation: 5 minutes or less; 15 – 20 minutes; plus 15 - 20 minutes chilling time.  
Makes ten 1/2-cup servings.  
Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
1
cup fresh strawberries, washed and hulled (may also use frozen  
thawed, no sugar added)  
2-1/2 cups water  
2/3  
1/2  
1/2  
cup granulated sugar  
cup lime juice  
cup light rum  
To facilitate the speed and accuracy of your return, please also enclose  
$10.00 for shipping and handling of the product (California residents need  
only supply proof of purchase and should call 1-800-726-0190 for shipping  
instructions). Please also be sure to include a return address, description of  
the product defect, product serial number, and any other information perti-  
nent to the product’s return. Please pay by check or money order.  
Place the strawberries in a blender or food processor fitted with the  
metal blade; pulse to chop, then process to purée, about 20 – 30 sec-  
onds. Add the remaining ingredients and process until smooth. Turn the  
machine ON, pour pureéd strawberry mixture into freezer bowl through  
ingredient spout and mix until the mixture becomes slushy, about 20 – 25  
minutes. Serve immediately.  
Your Cuisinart® Automatic Frozen Yogurt–Ice Cream & Sorbet Maker has  
been manufactured to strict specifications and has been designed for use  
with the Cuisinart® Automatic Frozen Yogurt–Ice Cream & Sorbet Maker  
accessories and replacement parts. These warranties expressly exclude any  
defects or damages caused by accessories, replacement parts or repair  
service other than those that have been authorized by Cuisinart.  
Nutritional information per serving:  
Calories 83 (0% from fat) • carbo 14g • pro. 0g • fat 0g •  
sat. fat 0g • chol. 0mg• sod. 1mg  
These warranties do not cover any damage caused by accident, misuse,  
shipment or other than ordinary household use.  
WARRANTY  
These warranties exclude all incidental or consequential damages.  
Some states do not allow the exclusion of or limitation of incidental or  
consequential damages, so the foregoing limitation may not apply to you.  
THREE-YEAR LIMITED WARRANTY  
This warranty supersedes all previous warranties on the Cuisinart®  
Automatic Frozen Yogurt–Ice Cream & Sorbet Maker.  
This warranty is available to consumers only. You are a consumer if you own  
a Cuisinart® Automatic Frozen Yogurt–Ice Cream & Sorbet Maker that was  
purchased at retail for personal, family or household use. Except as other-  
wise required under applicable state law, this warranty is not available to  
retailers or other commercial purchasers or owners.  
We warrant that your Cuisinart® Automatic Frozen Yogurt–Ice Cream &  
Sorbet Maker will be free of defects in material or workmanship under  
normal home use for three years from the date of original purchase.  
We suggest that you complete and return the enclosed warranty  
registration card promptly to facilitate verification of the date of original  
purchase. However, return of the warranty registration is not a condition of  
these warranties.  
 
10  
Ice Cream  
Makers  
Cookware  
Toaster Ovens  
Blenders  
Coffeemakers  
Food  
Processors  
Cuisinart offers an extensive assortment of top quality products to make life in the  
kitchen easier than ever. Try some of our other countertop appliances and  
TM  
cookware, and Savor the Good Life .  
© 2001 Cuisinart  
Cuisinart® is a registered trademark of  
Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
01CU13016  
IB-2750G  
 

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