Cuisinart ICE-70P1 Instruction and Recipe Booklet PDF

Pages 52

Year 2014

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Summary of Content for Cuisinart ICE-70P1 Instruction and Recipe Booklet PDF

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ICE-70 Series Gelateria Frozen Yogurt, Ice Cream, Gelato & Sorbet Maker

INSTRUCTION AND RECIPE BOOKLET

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

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IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be

followed to reduce the risk of fire, electric shock, and/or injury, including the following:

1. READ ALL INSTRUCTIONS BEFORE USING.

2. To protect against risk of electric shock, do not place cord, plug, or base of appliance in

water or any other liquid.

3. Close supervision is necessary when any appliance is used by or near children.

4. Always unplug from outlet when not in use, before putting on or taking off parts, and

before cleaning.

5. Avoid contact with moving parts. Keep hands, hair, clothing, as well as spatulas and other

utensils away during operation to reduce the risk of injury and/or damage to the appliance.

6. Do not operate any appliance with a damaged cord or plug, or after the appliance mal-

functions, or is dropped or damaged in any manner. Return the appliance to the nearest

Cuisinart Repair Center for examination, repair, electrical or mechanical adjustment.

7. The use of attachments not recommended by Cuisinart may cause fire, electric shock or

risk of injuries.

8. Do not use outdoors.

9. Do not let cord hang over edge of table or counter, or touch hot surfaces.

10. Keep hands and utensils out of freezer bowl while in use to reduce the risk of injury to per-

sons or to the appliance itself. DO NOT USE SHARP OBJECTS OR UTENSILS INSIDE THE

FREEZER BOWL! Sharp objects will scratch and damage the inside of the freezer bowl. A

rubber spatula or wooden spoon may be used when the appliance is in the OFF position.

11. This appliance is for household use. Any servicing other than cleaning and user mainte-

nance should be done only by authorized Cuisinart Repair Personnel.

12. Do not use the freezer bowl on flames, hot plates or stoves. Do not expose to heat source.

Do not wash in dishwasher; doing so may cause risk of fire, electric shock or injury.

13. Do not operate your appliance in an appliance garage or under a wall cabinet. When storing in an appliance garage always unplug the unit from the electrical outlet. Not

doing so could create a risk of fire, especially if the appliance touches the walls of the

garage or the door touches the unit as it closes.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY NOTICE This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of

electric shock, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in

the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt

to defeat this safety feature.

CAUTION This appliance is for household use. Any servicing other than cleaning and user maintenance

should be performed by an authorized service representative.

does not contain any user-serviceable parts.

voltage.

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FEATURES AND BENEFITS 1. Cap With Measurement Cup Pour recipe ingredients through the spout. Also use to add ingredients, like chips or nuts, without interrupting the freezing cycle.

2. Easy-Lock Lid with Ingredient Spout Transparent to let you watch the freezing process as it progresses. Lid is designed to easily lock to the base.

3. Mixing Arm Mixes and aerates ingredients in freezer bowl to create frozen desserts.

4. Freezer Bowl Contains cooling liquid within a double insulated wall to create fast and even freezing. Double wall keeps the bowl cool and at an even temperature.

5. Control Panel with Timer Select function and preset program time will appear.

6. Base Contains heavy-duty motor system strong enough to handle ice cream, gelato, frozen yogurt, and sorbet.

7. Rubber Feet (not shown) Nonslip feet keep base stationary during use.

8. Cord Storage (not shown) Unused cord is easily pushed into the bottom of 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 manufac-

turing and shipping process. DO NOT clean any of the parts with abrasive cleaners or hard

implements.

FREEZING TIME AND BOWL PREPARATION The freezer bowl must be completely frozen before you begin your recipe. For the most con-

venient frozen desserts, leave your freezer bowl in the freezer at all times. You can take it out

any time for immediate use. In general, freezing time is between 12 hours and 24 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. We recommend that you

place the freezer bowl in the back of your freezer where it is coldest.

Reminder: Your freezer should be set to 0F to ensure proper freezing of all foods.

MAKING FROZEN DESSERTS 1. Use Cuisinarts recipes from the pages that follow, or use your own recipe, making sure it

yields 2 quarts or less. Do not fill the freezer bowl higher than " from the top. The ingredi-

ents will increase in volume during the freezing process. For best results, prepare ingredi-

ents in a container from which it is easy to pour.

2. Remove the freezer bowl from the freezer. 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.

3. Place mixing arm in freezer bowl. Arm does not fit tightly. It rests in the center of the bowl,

with the circle side facing up.

4. Place lid on base, oriented to the right of center, and turn clockwise to lock. Easy-lock lid

mechanism allows lid to rest on base.

5. Once the unit is plugged in, all function buttons should be lit. Using the control panel, select

the desired function: ICE CREAM, GELATO or SORBET. You will hear a beep indicating

ready mode. Note: Use the ICE CREAM function when preparing frozen yogurt. The function

cannot be changed after the preparation cycle begins. If necessary, press Start/Stop twice

to reset the unit.

6. Adjust the preset time by using the arrows, if necessary. Max time is 60 minutes. (Time can-

not be adjusted after the process begins.) Select Start/Stop. The freezer bowl will start turn-

ing, and the pre-programmed time will appear on the LCD screen.

7. Immediately pour ingredients through ingredient spout. Place measurement cup on lid.

8. Frozen desserts will be done in 15 to 40 minutes. The time will depend on the recipe and vol-

ume of the dessert you are making. When the mixture has thickened to your liking, it is done.

If you desire a firmer consistency, transfer the dessert to an airtight container and store in the

freezer for two or more hours.

Once the time expires, the timer will begin counting negative to keep the unit cool for an

additional maximum time of 30 minutes. The unit will beep for 5 seconds every 5 minutes

during the keep-cool feature to remind you that your dessert is ready to serve or store.

NOTE: There are many variables to the final consistency room temperature, bowl

temperature, ingredient temperature, etc. If the recipe is done sooner, press Start/Stop.

NOTE: Do not store frozen desserts in the freezer bowl. Desserts will stick to the side of the

freezer bowl and may damage the bowl. Store only in a plastic airtight container.

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ADDING INGREDIENTS In general, ingredients such as chips and nuts should be added about 5 minutes before the recipe

is complete. Once the dessert has begun to thicken, add the ingredients through the ingredient

spout.

To add a chocolate swirl to ice cream, gelato or frozen yogurt, drizzle in hot fudge or melted

chocolate. The melted chocolate will harden once it makes contact with the freezing ingredients

so add it in a slow drizzle to ensure that it does not clump.

SAFETY FEATURE Cuisinart Gelateria Frozen Yogurt, Ice Cream, Gelato & Sorbet Maker is equipped with

a safety feature that automatically stops the unit if the system overheats. This may occur if the

dessert 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. Remove ingredients to serve or store,

press the Start/Stop, begin the process again, if making another cycle.

CLEANING, STORAGE AND MAINTENANCE 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.

Storage

DO NOT put freezer bowl in freezer if bowl is wet. DO NOT store lid, mixing arm, or base in

freezer.

Maintenance

Any other servicing should be performed by an authorized service representative.

WARRANTY LIMITED THREE-YEAR WARRANTY This warranty is available to consumers only. You are a consumer if you own a Cuisinart

Gelateria Frozen Yogurt, Ice Cream, Gelato & Sorbet Maker that was purchased at retail

for personal, family or household use. Except as otherwise required under applicable law,

this warranty is not available to retailers or other commercial purchasers or owners.

We warrant that your Cuisinart Gelateria Frozen Yogurt, Ice Cream, Gelato & Sorbet

Maker will be free of defects in materials and workmanship under normal home use for 3

years from the date of original purchase.

We recommend that you visit our website, www.cuisinart.com, for a fast, efficient way to

complete your product registration. However, product registration does not eliminate the

need for the consumer to maintain the original proof of purchase in order to obtain the

warranty benefits. In the event that you do not have proof of purchase date, the purchase

date for purposes of this warranty will be the date of manufacture.

If your Cuisinart Gelateria Frozen Yogurt, Ice Cream, Gelato & Sorbet Maker should prove

to be defective within the warranty period, we will repair it, or if we think necessary, replace

it. To obtain warranty service, simply call our toll-free number 1-800-726-0190 for additional

information from our Customer Service Representatives, or send the defective product to

Customer Service at Cuisinart, 7475 North Glen Harbor Blvd., Glendale, AZ 85307.

To facilitate the speed and accuracy of your return, please enclose $10.00 for shipping and

handling of the product.

Please pay by check or money order (California residents need only supply proof of pur-

chase and should call 1-800-726-0190 for shipping instructions).

NOTE: For added protection and secure handling of any Cuisinart product that is being

returned, we recommend you use a traceable, insured delivery service. Cuisinart cannot be

held responsible for in-transit damage or for packages that are not delivered to us. Lost and/

or damaged products are not covered under warranty. Please be sure to include your return

address, daytime phone number, description of the product defect, product model number

(located on bottom of product), original date of purchase, and any other information perti-

nent to the products return.

CALIFORNIA RESIDENTS ONLY: California law provides that for In-Warranty Service, California residents have the option of

returning a nonconforming product (A) to the store where it was purchased or (B) to another

retail store which sells Cuisinart products of the same type.

The retail store shall then, at its discretion, either repair the product, refer the consumer to

an independent repair facility, replace the product, or refund the purchase price less the

amount directly attributable to the consumers prior usage of the product. If the above two

options do not result in the appropriate relief to the consumer, the consumer may then take

the product to an independent repair facility if service or repair can be economically accom-

plished. Cuisinart and not the consumer will be responsible for the reasonable cost of such

service, repair, replacement, or refund for nonconforming products under warranty.

California residents may also, according to their preference, return nonconforming products

directly to Cuisinart for repair, or if necessary, replacement, by calling our Consumer Service

Center toll-free at 1-800-726-0190.

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N IB-12756-ESP

2014 Cuisinart 150 Milford Road

East Windsor, NJ 08520

Printed in China www.cuisinart.com

14CE002800

Cuisinart will be responsible for the cost of the repair, replacement, and shipping and han-

dling for such products under warranty.

BEFORE RETURNING YOUR CUISINART PRODUCT If you are experiencing problems with your Cuisinart product, we suggest that you call our

Cuisinart Service Center at 1-800-726-0190 before returning the product for service. If ser-

vicing is needed, a representative can confirm whether the product is under warranty and

direct you to the nearest service location.

Your Cuisinart Gelateria Frozen Yogurt, Ice Cream, Gelato & Sorbet Maker has been

manufactured to the strictest specifications and has been designed for use only in 120-volt

outlets and only with authorized accessories and replacement parts. This warranty expressly

excludes any defects or damages caused by attempted use of this unit with a converter, as

well as by use with accessories, replacement parts or repair service other than those autho-

rized by Cuisinart. This warranty does not cover any damage caused by accident, misuse,

shipment or other than ordinary household use. This warranty excludes all incidental or con-

sequential damages. Some states do not allow the exclusion or limitation of these damages,

so these exclusions may not apply to you. You may also have other rights, which vary from

state to state.

Important: If the nonconforming product is to be serviced by someone other than Cuisinarts

Authorized Service Center, please remind the servicer to call our Consumer Service Center

at 1-800-726-0190 to ensure that the product is serviced with the correct parts, and to

ensure the product is still under warranty.

Troubleshooting Problem: The incorrect function was selected.

Solution: Reset the unit by pressing the Start/Stop button twice.

Problem: The unit is beeping every few minutes.

Solution: Press the Start/Stop button, the process has completed.

Problem: The time will not adjust by pressing the arrows.

Solution: Once the Start/Stop button is selected and the processing begins,

time cannot be adjusted. To reset the unit, press Start/Stop.

Problem: The unit stopped running.

Solution: Recipe is either complete, or load was too heavy. Press Start/Stop

and let unit cool.

Problem: Finished recipe is too thin.

Solution: Place freezer bowl back in the freezer. (Re-evaluate ingredients

and/or bowl temperature.)

Problem: Cannot select desired settings. (e.g. cannot adjust timer while

running)

Solution: Unplug the unit, and start over.

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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 bases yield 2 quarts or less.

Recipe Tips

days. Always re-whisk the mixture after chilling to be sure all ingredients are well

combined. While chilling the mixture is not required, resting it in a chilled environ-

ment helps bind the ingredients together, and prevents any ice or fat crystals from

forming during the freezing process.

should be chilled overnight or chilled over an ice bath 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.

or low fat) 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 of cream,

use a total of 2 cups of the substitute (such as 1 cup cream, plus 1 cup whole

milk).

dissolve the sweetener. See our recipe suggestions on page 14 for a guide.

and place in freezer for about 2 hours. Remove from freezer about 15 minutes

before serving.

you use it. The freezing process reduces the sweetness of the fruit so that it will

taste less sweet than the recipe mixture before churning. If the fruit tastes tart, add

additional sugar to the recipe. If the fruit is very ripe or sweet, reduce the amount

of sugar in the recipe. Use our sorbet recipes beginning on page 22 as a guide.

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RECIPES Ice Cream:

Simple Vanilla ........................................................................................ 8

Simple Chocolate .................................................................................. 8

Peanut Butter Cup ................................................................................. 8

Banana Walnut Chip .............................................................................. 9

Butter Pecan .......................................................................................... 9

Fresh Strawberry ................................................................................. 10

Rich Vanilla Bean ................................................................................ 10

Fresh Mint with Chocolate Cookies ..................................................... 11

Mexican-Style Chocolate ..................................................................... 11

Pistachio .............................................................................................. 12

Orange Liqueur .................................................................................... 13

Alternative Ice Cream:

Dairy-Free Vanilla ................................................................................ 13

Agave-Vanilla ....................................................................................... 14

Vanilla with Stevia ............................................................................... 14

Chocolate-Coconut .............................................................................. 14

Cherry-Chocolate ................................................................................ 15

Gelati:

Basic Vanilla ........................................................................................ 15

Chocolate-Hazelnut ............................................................................. 16

Custard ................................................................................................ 16

Lemon .................................................................................................. 17

Mascarpone and Fig ............................................................................ 17

Mixed Berry ......................................................................................... 18

Olive Oil-Thyme ................................................................................... 19

Frozen Yogurts:

Rich Vanilla .......................................................................................... 19

Mango .................................................................................................. 20

Chocolate Pretzel ................................................................................ 20

Blueberry ............................................................................................. 21

Honey-Almond ..................................................................................... 21

Sorbet:

Dark Chocolate .................................................................................... 22

Lemon-Basil ........................................................................................ 22

Raspberry-Mint .................................................................................... 23

Prosecco-Grapefruit ............................................................................ 23

Pineapple ............................................................................................. 24

Frozen Desserts:

Chocolate Cocoa Nib and Pecan Sandwich Cookies .......................... 24

Pistachio Birthday Cake ...................................................................... 25

Sauces:

Caramel ............................................................................................... 25

Hot Fudge ............................................................................................ 26

Raspberry ............................................................................................ 26

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Simple Vanilla Ice Cream This ice cream can easily be dressed up by adding your favorite chopped candies

or sprinkles at the end of churning.

Makes about 7 cups (fourteen -cup servings)

1 cups whole milk 1 cup plus 2 tablespoons granulated sugar Pinch kosher salt 3 cups heavy cream 1 tablespoons 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, or overnight.

2. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. 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 (based on cup):

Simple Chocolate Ice Cream For a real treat, serve this with our Hot Fudge Sauce on page 26.

Makes about 7 cups (fourteen -cup servings)

23 cup cocoa powder, sifted cup granulated sugar 13 cup packed brown sugar Pinch kosher salt 1 cups whole milk 3 cups heavy cream 2 teaspoons pure vanilla extract

1. Put the cocoa, sugars and salt in a medium bowl; whisk to combine, breaking up any larger pieces with your fingers. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the dry ingredients are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight.

2. Press Ice Cream and then START/STOP. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. 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 (based on cup):

Peanut Butter Cup Ice Cream One of the easiest ice creams to make, the rich peanut butter avor in this

ice cream will have your friends and family in awe.

Makes about 6 cups (twelve -cup servings)

1 cup good quality peanut butter 23 cup granulated sugar 1 cup whole milk 2 cups heavy cream 1 teaspoon pure vanilla extract 1 cup chopped chocolate peanut butter cup candies (about 15 miniature peanut butter cups)

1. In a medium mixing bowl, use a hand mixer on low speed to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight.

2. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. When the ice cream is almost fully churned, gradually add the chopped candy into the churning ice cream. Allow to mix thoroughly. The ice cream

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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 (based on cup):

Banana Walnut Chip Ice Cream Do not be intimidated by the multiple steps in this ice cream. The end result of frozen

banana, toasted walnuts and ecks of chocolate makes it worth every minute.

Makes about 6 cups (twelve -cup servings)

cup whole milk 2 cups heavy cream 1 whole vanilla bean, halved and seeds scraped teaspoon pure vanilla extract teaspoon kosher salt cup packed dark brown sugar 1 tablespoon water 3 tablespoons unsalted butter 3 large bananas, cut into 1-inch pieces 2 tablespoons rum teaspoon fresh lemon juice cup toasted walnuts, roughly chopped 6 ounces bittersweet chocolate, roughly chopped

1. In a medium saucepan set over medium-low heat, bring the milk, cream, scraped vanilla bean (including the pod), vanilla extract and the salt just to a boil. Remove from heat; let mixture steep for 30 minutes.

2. While the milk/cream mixture is steeping, heat the sugar with water in a large skillet until it begins to sizzle. Stir in the butter and heat until melted. Add the bananas; cook for about 2 minutes, or until fragrant and softened. Carefully stir in the rum and cook for an additional 2 minutes, or until slightly thickened. Remove from heat. Stir the lemon juice into the bananas and then mix into the steeped milk/cream. Cover and refrigerate at least 2 hours, or overnight.

3. Right before churning ice cream, melt the bittersweet chocolate in a bowl set over a pot of simmering water. Keep chocolate at room temperature (it should remain fluid, but not hot).

4. Remove the vanilla pod from the steeped milk/cream mixture; discard pod. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened.

5. When the ice cream is almost fully churned, add the walnuts; let mix until combined. Right before the ice cream is done, drizzle the melted chocolate into the churning ice cream. 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 (based on cup):

Butter Pecan Ice Cream The butter used to toast the pecans can be saved and used over pancakes or wafes.

Makes about 6 cups (thirteen -cup servings)

4 tablespoons unsalted butter 1 cup pecan halves 1 teaspoon kosher salt, plus pinch 1 cups whole milk 1 cup granulated sugar 2 cups heavy cream 2 teaspoons pure vanilla extract

1. Melt the butter in a medium skillet. Add the pecans and 1 teaspoon of salt. Cook over medium-low heat until pecans are toasted and golden, stirring frequently, about 6 to 8 minutes. Remove from the heat, strain and reserve the pecans, allowing them to chill.

2. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and pinch of salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.

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3. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. When the ice cream is almost fully churned, gradually add the pecans. Allow to mix thoroughly. 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 (based on cup):

Fresh Strawberry Ice Cream Best made when strawberries are at their peak, this ice cream is light, sweet and fruity.

Makes about 5 cups (eleven -cup servings)

1 cups fresh strawberries, hulled* cup whole milk 23 cup granulated sugar Pinch kosher salt 1 cups heavy cream 1 teaspoons pure vanilla extract

1. Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/fine chopped (depending on preference).

2. 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. Stir in reserved strawberries with all juices. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.

3. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. 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.

*Thawed frozen strawberries may be substituted if fresh strawberries are not available.

Nutritional information per serving (based on cup):

Rich Vanilla Bean Ice Cream For the true vanilla lover, be sure to use fresh vanilla beans to

capture the intense avor.

Makes about 6 cups (twelve -cup servings)

213 cups whole milk 2 cups heavy cream 1 cups granulated sugar, divided Pinch kosher salt 1 whole vanilla bean, halved and seeds scraped 7 large egg yolks

1. In a medium saucepan set over medium-low heat, add the milk, cream, half of the sugar, salt and the scraped vanilla bean (including the pod). Whisk to combine and bring the mixture just to a boil.

2. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or whisk, beat until mixture is pale and thick.

3. Once the milk/cream mixture has come to a slight boil, whisk about 13 of the hot mixture into the yolk/sugar mixture. Add another 13 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook the process should only take a few minutes.

4. Let ice cream base come to room temperature. Then cover and refrigerate at least 2 hours, or overnight. Before churning, pour the mixture through a fine mesh strainer and discard the vanilla pod.

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5. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. 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 (based on cup):

Fresh Mint with Chocolate Cookies Ice Cream Always a winning combination, fresh mint and chocolate take the forefront

in this rich and creamy ice cream.

Makes about 7 cups (fourteen -cup servings)

213 cups whole milk 213 cups heavy cream 1 cups granulated sugar, divided teaspoon kosher salt 2 teaspoons pure vanilla extract 3 cups fresh mint leaves 7 large egg yolks 1 cups crushed chocolate sandwich cookies (about 12 cookies)

1. In a medium saucepan set over medium-low heat, add the milk, cream, half of the granulated sugar, salt, vanilla and mint leaves. Whisk to combine and bring the mixture just to a boil.

2. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick.

3. Once the milk/cream mixture has just come to a boil, slowly whisk about 13 of the hot mixture into the yolk/sugar mixture. Whisk in another 13 of the mixture and return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This

mixture must NOT boil or the yolks will overcook the process should only take a few minutes.

4. Bring the ice cream base to room temperature. Then cover and refrigerate at least 2 hours, or overnight. Before churning, pour the custard through a fine mesh strainer.

5. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. When the ice cream is almost fully churned, gradually add the crushed cookies. Allow to mix thoroughly. 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 (based on cup):

Mexican-Style Chocolate Ice Cream This ice cream can be spicy for some, so adjust the cayenne to your personal taste.

Makes about 6 cups (about twelve -cup servings)

2 cups whole milk 2 cups heavy cream 2 teaspoons pure vanilla extract 1 teaspoons ground cinnamon teaspoon cayenne teaspoon kosher salt 1 cup granulated sugar, divided 8 large egg yolks 8 ounces bittersweet chocolate, roughly chopped

1. In a medium saucepan set over medium-low heat, add the milk, cream, vanilla, spices, salt and half of the sugar. Whisk to combine and bring the mixture just to a boil.

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2. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick.

3. Place the chopped chocolate in a separate mixing bowl; reserve.

4. Once the milk/cream mixture has come to a slight boil, whisk about 13 of the hot mixture into the yolk/sugar mixture. Add another 13 of the mixture and return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over the low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook the process should only take a few minutes.

5. Pour the hot mixture through a fine mesh strainer into the bowl of the reserved chocolate; let stand for about 1 minute then whisk to combine, making sure the chocolate is melted and custard is smooth. Let the base come to room temperature. Then cover and refrigerate at least 2 hours, or overnight.

6. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. 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 (based on cup):

Pistachio Ice Cream An old standby takes center stage in the Cuisinart Gelateria Frozen Yogurt, Ice

just scoop into your favorite cone.

Makes about 7 cups (about fourteen -cup servings)

2 cups whole milk 2 cups heavy cream 1 cup granulated sugar, divided Pinch kosher salt 5 large egg yolks 1 cups shelled, roasted, unsalted pistachios teaspoon almond extract

1. In a medium saucepan set over medium-low heat, combine the milk,

cream, 13 cup of the sugar, and salt. Whisk to combine and bring the mixture just to a boil.

2. While the milk/cream mixture is heating, combine the yolks and 13 cup of the sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick.

3. In the bowl of a food processor fitted with the chopping blade, combine the pistachios with the remaining sugar. Pulse to roughly chop the nuts and set aside.

4. Once the milk/cream mixture has just come to a boil, whisk about 13 of the hot mixture into the yolk/sugar mixture. Add another 13 of the mixture and return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook the process should only take a few minutes.

5. Pour the mixture through a fine mesh strainer into a medium bowl. Stir in the chopped pistachios and the almond extract. Let the base come to room temperature. Then cover and refrigerate at least 2 hours, or overnight.

6. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened.

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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 analysis per serving (based on cup):

Orange Liqueur Ice Cream A luxurious treat intended for the adult crowd.

Makes about 5 cups (about ten -cup servings)

2 cups whole milk 2 cups heavy cream Zest of one medium-large orange 1 cup granulated sugar, divided Pinch kosher salt 5 large egg yolks 1 teaspoon pure vanilla extract 3 tablespoons orange liqueur

1. In a medium saucepan set over medium-low heat, stir together the milk and heavy cream. Bring the mixture just to a boil. Turn heat off and add the orange zest; let mixture steep for 30 to 60 minutes. After steeping, add half of the sugar and salt and gradually return the mixture just to a boil over medium-low heat.

2. While the milk/cream mixture is reheating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick.

3. Once the milk/cream mixture has come to a slight boil, whisk about 13 of the hot mixture into the yolk/sugar mixture. Add another 13 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over the low heat until it thickens slightly and coats the back of the spoon. This mixture must

NOT boil or the yolks will overcook the process should only take a few minutes.

4. Stir in the vanilla and orange liqueur and pour the mixture through a fine mesh strainer (discard the orange zest); bring to room temperature. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture again before pouring into the ice cream maker.

5. Press Ice Cream and then START/STOP. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. 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 (based on cup):

Dairy-Free Vanilla Ice Cream You will not miss anything in this alternative sweet treat.

Makes about 6 cups (twelve -cup servings)

4 cups unsweetened dairy-free milk (soy, hemp, almond, rice) 2 tablespoons tapioca starch 1 cup granulated sugar Pinch kosher salt 1 teaspoons pure vanilla extract

1. In a medium bowl, use a hand mixer on low speed or whisk to combine all of the ingredients. Cover, refrigerate at least 2 hours, or overnight. Whisk mixture again before pouring into the ice cream maker.

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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 (based on cup):

Agave-Vanilla Ice Cream The agave nectar gives this vanilla ice cream a honey-like taste.

Makes about 6 cups (twelve -cup servings)

1 cups whole milk 23 cup agave nectar Pinch kosher salt 3 cups heavy cream 1 teaspoons pure vanilla extract 1. In a medium bowl, use a hand mixer on low speed or whisk to

combine the milk, agave and salt until homogenous. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight.

2. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the measuring cup. Let mix until thickened. 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 (based on cup):

Vanilla Ice Cream with Stevia

the stevia powder, but if the ice cream is not sweet enough, try adding some blended

frozen fruit as well.

Makes about 5 cups (ten -cup servings)

1 cups whole milk 4 teaspoons stevia powder Pinch kosher salt 3 cups heavy cream 2 teaspoons pure vanilla extract

1. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, stevia and salt until the stevia is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight.

2. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened, adding additional time as necessary. 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 (based on cup):

Chocolate-Coconut Ice Cream A delicious and creamy non-dairy frozen treat. Be sure to mix the batter very well

before freezing to avoid any clumps in the nal product.

Makes about 4 cups (eight -cup servings)

cup cocoa powder, sifted 23 cup granulated sugar 13 cup packed light brown sugar Pinch kosher salt 2 cans (13.5 ounces each) coconut milk (do not use lite) 1 teaspoons pure vanilla extract

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1. Using a blender or in a bowl with an immersion blender on low speed, mix all ingredients together until very smooth with no clumps.

2. Cover and refrigerate 2 hours, or overnight. Whisk mixture before pouring into the ice cream maker.

Nutritional information per serving (based on cup):

Cherry-Chocolate Ice Cream Chocolate-covered cherries in ice cream form. This dairy-free dessert is

sure to please all.

Makes about 6 cups (twelve -cup servings)

2 cans (13.5 ounces each) coconut milk (do not use lite) cup granulated sugar teaspoon kosher salt 1 teaspoon pure vanilla extract 1 cup frozen cherries, thawed 4 ounces semisweet chocolate (about cup), melted and kept warm (or use dairy-free or carob chips)

1. Using a blender or in a bowl with an immersion blender on low speed, mix the coconut milk, sugar, salt and vanilla until very smooth with no clumps. Add the thawed cherries and pulse to combine (they can be fully pured, or left in pieces, depending on personal preference).

2. Chill for at least 2 hours, or overnight. Whisk mixture before pouring into the ice cream maker.

3. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. When the ice cream is almost fully churned, drizzle in the melted chocolate. 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 (based on cup):

Basic Vanilla Gelato Drizzle in melted chocolate for a decadent stracciatela gelato.

Makes about 5 cups (ten -cup servings)

1 cup heavy cream 3 cups whole milk, divided 1 cup granulated sugar 2 tablespoons cornstarch Pinch kosher salt teaspoon pure vanilla extract 1 tablespoon liquid pectin

1. In a medium saucepan, combine cream and 2 cups of the milk. Set over medium/medium-low heat and bring to a simmer.

2. While cream/milk mixture is heating, put the remaining milk, sugar, cornstarch, salt and vanilla into a small-medium mixing bowl. Whisk to combine.

3. Once cream/milk mixture comes to a simmer, add the milk/sugar mixture and stir until fully combined. While still set over medium/ medium-low heat, continuously stir until mixture comes to a strong simmer and thickens slightly, so it just coats the back of a spoon (this will take no more than 20 minutes, depending on the stove being used).

4. Remove pan from heat, stir in pectin, strain and cool to room temperature. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.

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5. Press Gelato and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on cup):

Chocolate-Hazelnut Gelato A standard in many gelateria, bring the avors of Italy to your kitchen with this recipe.

Makes about 5 cups (ten -cup servings)

1 cups heavy cream 2 cups whole milk, divided cup granulated sugar 2 tablespoons cornstarch Pinch kosher salt 1 cup chocolate-hazelnut spread cup chopped hazelnuts

1. In a medium saucepan, combine the cream and 1 cups of the milk. Set over medium/medium-low heat and bring to a simmer.

2. While cream/milk mixture is heating, put the remaining milk, sugar, cornstarch and salt into a small-medium mixing bowl. Whisk to combine.

3. Once cream/milk mixture comes to a simmer, add the milk/sugar mixture and stir until fully combined. Slowly whisk in the chocolate- hazelnut spread. While still set over medium/medium-low heat, continuously stir until mixture comes to a strong simmer and thickens slightly so it just coats the back of a spoon (this will take no more than 20 minutes, depending on the stove being used).

4. Remove pan from heat, strain and cool to room temperature. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.

5. Press Gelato and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. When the gelato is almost fully churned, gradually add the hazelnuts. Allow to mix thoroughly. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on cup):

Custard Gelato This recipe uses egg yolks to create an extra creamy and custard-like avor.

Makes about 4 cups (eight -cup servings)

1 cup heavy cream 2 cups whole milk, divided 2 teaspoons pure vanilla extract teaspoon kosher salt 2 tablespoons cornstarch 6 large egg yolks cup granulated sugar

1. Put the cream and 1 cups milk together with the vanilla and salt into a saucepan over medium heat and bring just to a simmer. In a small bowl, mix together the remaining milk with the cornstarch and reserve.

2. While the cream/milk mixture is heating, combine the yolks and sugar in a medium bowl. Using a hand mixer on low speed or whisk, beat well until mixture is pale and thick.

3. Once the cream/milk mixture has come to a simmer, stir in the milk/ cornstarch mixture and continue to stir over heat for an additional 5 minutes, being sure mixture does not come to a boil.

4. Whisking continuously at the same time, whisk about 13 of the hot mixture into the yolk/sugar mixture. Add another 13 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil

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or the yolks will overcook. The process should only take a few minutes.

5. Let gelato base come to room temperature. Then cover and refrigerate at least 2 hours, or overnight. Before churning, strain the base through a fine mesh sieve.

6. Press Gelato and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on cup):

Lemon Gelato The perfect amount of sweet and tart for this classic gelato avor.

Makes about 5 cups (ten -cup servings)

1 cup heavy cream 2 cups whole milk, divided cup lemon zest (from about 46 medium lemons) 1 cups granulated sugar 2 tablespoons cornstarch Pinch kosher salt 1 teaspoon pure vanilla extract 1 tablespoon liquid pectin 1 cup lemon juice (from about 46 medium lemons)

1. In a medium saucepan, combine the cream and 1 cup of the milk. Set over medium/medium-low heat and bring to a simmer.

2. While cream/milk mixture is heating, put the remaining milk, lemon zest, sugar, cornstarch, salt and vanilla into a small-medium mixing bowl. Whisk to combine.

3. Once cream/milk mixture comes to a simmer, add the milk/sugar mixture and stir until fully combined. While still set over medium/

medium-low heat, continuously stir until mixture comes to a strong simmer and thickens slightly so it just coats the back of a spoon (this will take no more than 20 minutes, depending on the stove being used).

4. Remove pan from heat, stir in pectin, strain and cool to room temperature. Stir in the lemon juice, cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.

Nutritional information serving (based on cup):

Mascarpone and Fig Gelato Mascarpone and g combine deliciously together in this grown-up gelato avor.

Makes about 6 cups (thirteen -cup servings)

Fig pure: (or, you can substitute 1 cup fig jam for the homemade pure) 1 cup dried, sulfate-free figs, about 10 to 12 figs 1 cups water, plus more as needed 2 tablespoons honey

Mascarpone base: 1 cups heavy cream 3 cups whole milk, divided 123 cups granulated sugar 3 tablespoons cornstarch Pinch kosher salt 2 teaspoons pure vanilla extract 1 cups mascarpone 1 tablespoons liquid pectin 1 recipe Fig Pure (entire yield from recipe above)

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Make the pure:

1. Put the figs, water and honey in a small saucepan. Bring mixture to a boil and then immediately reduce the heat to maintain a slight simmer.

2. Continue simmering for at least 3 hours, adding water as necessary to keep the figs covered while they are simmering.

3. When figs are really soft and there is only cup of liquid remaining, pure mixture with a hand blender until smooth. Refrigerate until ready to use.

While the figs are simmering, prepare the base:

1. In a medium saucepan, combine the cream and 112 cups of the milk. Set over medium/medium-low heat and bring to a simmer.

2. While cream/milk mixture is heating, put the remaining milk, sugar, cornstarch, salt and vanilla into a medium mixing bowl. Whisk to combine.

3. Once cream/milk mixture comes to a simmer, add the milk/sugar mixture and stir until fully combined; reserve the mixing bowl for the mascarpone. Add the mascarpone to the reserved bowl and whisk to loosen slightly.

4. While still set over medium/medium-low heat, continuously stir until mixture comes to a strong simmer and thickens slightly so it just coats the back of a spoon (this will take no more than 20 minutes, depending on the stove being used).

5. Remove pan from heat. Slowly pour the hot liquid into the mascarpone, mixing with a hand mixer or whisk until mixture is completely homogenous. Once mixture is homogenous, stir in pectin, strain and cool to room temperature. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker. Mixture will be very thick.

6. Press Gelato and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. When the gelato is almost fully churned, gradually add the fig pure, a dollop at a time. Allow to mix thoroughly. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an

airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on cup):

Mixed Berry Gelato The richness of the cream and the sweetness of the berries are reminiscent of

pie la mode.

Makes about 7 cups (fourteen -cup servings)

2 cups heavy cream 4 cups whole milk, divided 1 cups granulated sugar 3 tablespoons cornstarch teaspoon kosher salt 2 cups mixed fresh or frozen (thawed) berries 1 teaspoon pure vanilla extract 2 tablespoons mixed berry jam

1. In a medium saucepan, combine the cream and 3 cups of the milk. Set over medium/medium-low heat and bring to a simmer.

2. While cream/milk mixture is heating, put the remaining milk, sugar, cornstarch and salt into a small-medium mixing bowl. Whisk to combine. Using a blender, food processor or hand blender, pure the berries until mostly smooth; reserve.

4. Remove pan from heat, stir in the pured berries, vanilla and jam; strain and cool to room temperature. Cover and refrigerate a minimum of 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.

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Nutritional information per serving (based on cup):

Olive Oil-Thyme Gelato A savory treat, this fragrant gelato is perfect with a simple cookie on the side.

Makes about 4 cups (nine -cup servings)

1 cup heavy cream 3 cups whole milk, divided 2 sprigs fresh thyme 1 cup granulated sugar 2 tablespoons cornstarch Pinch kosher salt cup extra virgin olive oil 1 tablespoon liquid pectin

1. In a medium saucepan, combine the cream, 2 cups of the milk, and the thyme. Set over medium/medium-low heat and bring to a simmer. Remove from heat and allow thyme to steep in the cream/milk mixture for about 30 minutes. After steeping, remove and discard thyme and then return to the heat and bring back to a simmer.

2. While cream/milk mixture is re-heating, put the remaining milk, sugar, cornstarch and salt into a small-medium mixing bowl. Whisk to combine. Slowly whisk in the olive oil.

3. Once cream/milk mixture comes to its second simmer, add the milk/ sugar mixture and stir until fully combined. While still set over medium/ medium-low heat, continuously stir until mixture comes to a strong simmer and thickens slightly, so it just coats the back of a spoon (this will take no more than 20 minutes, depending on the stove being used).

Nutritional information per serving (based on cup):

Rich Vanilla Frozen Yogurt While part-skim or fat-free yogurt can be substituted, to get the real avor and

richness of this frozen yogurt it is best to use the whole-milk variety.

Makes about 4 cups (eight -cup servings)

2 tablespoons light corn syrup 2 tablespoons honey cup water 1 vanilla bean, split and seeds scraped 4 cups whole milk, plain Greek yogurt 1 teaspoons pure vanilla extract 1 cups granulated sugar Pinch kosher salt

1. Add the corn syrup, honey, water and scraped vanilla pod to a medium saucepan. Bring mixture to a boil and then simmer until reduced by half; cool and reserve.

2. In a large mixing bowl, whisk the yogurt, vanilla seeds, reserved honey- vanilla reduction, vanilla extract, sugar and salt together. Whisk until the sugar has dissolved. Cover and refrigerate for 2 to 3 hours, or overnight.

3. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on cup):

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Mango Frozen Yogurt We use frozen mango to make this a quick, simple dessert, but for a more intense

avor, use ripe, fresh mango.

Makes about 6 cups (twelve -cup servings)

2 cups whole milk, plain Greek yogurt cup granulated sugar 4 cups frozen mango pieces, thawed 1 teaspoon fresh lime juice Pinch kosher salt

1. Put all of the ingredients into a Cuisinart food processor. Pure until completely smooth, stopping to scrape down the sides of the bowl as needed. Strain mixture into a medium mixing bowl, cover and refrigerate at least 2 hours, or overnight.

2. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on cup):

Chocolate Pretzel Frozen Yogurt The combination of the chocolate and the salt from the pretzel is a standout in this

tangy and sweet dessert.

Makes about 6 cups (thirteen -cup servings)

4 cups whole milk, plain Greek yogurt cup granulated sugar 13 cup cocoa powder, sifted Pinch kosher salt 1 cup whole milk teaspoon pure vanilla extract 1 cup chopped chocolate-or yogurt-covered pretzels

1. In a large mixing bowl, whisk together all ingredients except the pretzels, until the dry ingredients have dissolved. Cover and refrigerate at least 2 hours, or overnight.

2. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. When the frozen yogurt is almost fully churned, gradually add the chopped pretzels. Allow to mix thoroughly. The frozen yogurt will have a soft texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on cup):

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Blueberry Frozen Yogurt The tanginess of the yogurt comes through in this low-fat dessert.

Makes about 7 cups (fourteen -cup servings)

2 cups whole milk, plain Greek yogurt cup granulated sugar Pinch kosher salt 1 teaspoon pure vanilla extract 4 cups blueberries fresh or frozen (thawed) 1 teaspoon fresh lemon juice

1. Put all ingredients into a Cuisinart food processor. Pure until completely smooth, stopping to scrape down the sides of the bowl as needed. Strain into a large mixing bowl, cover and refrigerate at least 2 hours, or overnight.

Nutritional information per serving (based on cup):

Honey-Almond Frozen Yogurt The avors of this are like eating a bowl of Greek yogurt topped with honey.

Makes about 5 cups (ten -cup servings)

3 cups heavy cream 13 cup honey 13 cup granulated sugar Pinch kosher salt 2 cups whole milk, plain Greek yogurt 1 teaspoons pure almond extract cup sliced almonds

1. In a small to medium saucepan, combine the cream, honey, sugar and salt. Bring to a simmer, whisking occasionally to combine ingredients. Cool to room temperature.

2. In a medium mixing bowl, whisk the yogurt and almond extract together until combined. Slowly whisk in the cooled cream/honey mixture and continue to whisk until combined. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture again before pouring into the ice cream maker.

Nutritional information per serving (based on cup):

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Dark Chocolate Sorbet A step away from ordinary sorbets, our Dark Chocolate Sorbet is a decadent treat.

Makes about 8 cups (sixteen -cup servings)

4 cups water 2 cups granulated sugar teaspoon kosher salt 4 ounces semisweet chocolate, chopped (or about 34 cup chocolate chips) 2 cups cocoa powder, sifted 1 teaspoons pure vanilla extract

1. Prepare simple syrup with the water, sugar and salt by adding all three to a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved.

2. While syrup is cooking, put the chocolate in a medium bowl; reserve.

3. In a medium bowl, gradually add the hot simple syrup to the cocoa powder by whisking constantly until smooth. Pour mixture over the chopped chocolate. Let sit for 5 minutes to melt the chocolate; add the vanilla and stir to combine. Cool to room temperature. Cover, and refrigerate at least 2 hours, or overnight.

4. Press Sorbet and then Start/Stop. Pour the mixture through the spout and then cover with the measuring cap. Let mix until thickened. The sorbet will have a soft texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on cup):

Lemon-Basil Sorbet The basil adds a nice undertone to the sorbet, but any one of your favorite

herbs could be substituted.

Makes about 7 cups (fourteen -cup servings)

314 cups water 214 cups granulated sugar 2 tablespoons lemon zest, divided 1 cups packed fresh basil Pinch kosher salt 314 cups fresh lemon juice

1. Prepare lemon simple syrup with the water, sugar and 1 tablespoon of the lemon zest by adding all three to a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved. Remove from heat.

2. Once the simple syrup is ready, add the basil and salt. Let the mixture steep for 30 minutes. Stir in the lemon juice. Cool to room temperature, cover and refrigerate at least 2 hours, or overnight.

3. Strain the chilled mixture through a fine mesh strainer, discarding the zest and basil. Press Sorbet and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The sorbet will have a soft texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on cup):

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Raspberry-Mint Sorbet The perfect pairing of avors for a light dessert.

Makes about 8 cups (sixteen -cup servings)

3 cups water 2 cups granulated sugar 1 cup packed mint leaves Pinch kosher salt 6 cups frozen raspberries, thawed

1. Prepare simple syrup with the water and sugar by adding both to a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved.

2. Once the simple syrup is ready, remove from heat and add the mint leaves and salt. Let the mixture steep for 15 to 20 minutes. If you desire a milder mint flavor, remove and discard the mint leaves after steeping, but for a more intense sorbet, blend the sugar/mint mixture using a Cuisinart Immersion Blender.

3. Add the raspberries and, using a Cuisinart Immersion Blender, blend the mixture until smooth. Strain through a fine mesh strainer, cool to room temperature, cover and refrigerate at least 2 hours, or overnight.

4. Press Sorbet and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The sorbet will have a soft texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on cup):

Prosecco-Grapefruit Sorbet

This refreshing dessert could also double as a frozen cocktail.

Makes about 4 cups (eight -cup servings)

cup water cup granulated sugar 1 tablespoon grapefruit zest Pinch kosher salt 2 cups fresh grapefruit juice cup prosecco (Italian sparkling wine)

1. Combine the water, sugar, zest and salt in a small to medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved.

2. Pour the grapefruit juice into the sugar/zest mixture and whisk together. Cool to room temperature, cover and refrigerate at least 2 hours, or overnight. Strain mixture, and then whisk in prosecco prior to pouring into the ice cream maker.

3. Press Sorbet and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The sorbet will have a soft texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on cup):

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Pineapple Sorbet For a taste of the tropics, prepare this sorbet for your family and friends.

Makes about 7 cups (fourteen -cup servings)

2 cups water 1 cup granulated sugar Pinch kosher salt 4 cups cubed pineapple (fresh or frozen, thawed, not canned)

1. Prepare simple syrup by adding the water, sugar and salt (if using fresh pineapple, the core can be added to the pot as well) to a medium saucepan set over medium-low heat. Cook until the sugar is fully dissolved. Discard the core and remove from heat and bring to room temperature.

2. In a blender, combine the simple syrup and the cubed pineapple and blend until smooth. Strain through a fine mesh strainer. Cover and refrigerate at least 2 hours, or overnight.

Nutritional information per serving (based on cup):

Chocolate Cocoa Nib and Pecan Sandwich Cookies A step above the traditional ice cream sandwich cookies. If you cannot nd

cocoa nibs, miniature chocolate chips can be substituted, or you can double

the amount of pecans.

Makes 24 cookies (for 12 ice cream sandwiches)

13 cup cocoa powder, sifted 113 cups bread flour teaspoon baking powder teaspoon kosher salt

1 tablespoon instant espresso powder cup (1 stick) unsalted butter, room temperature and cubed 1 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 3 tablespoons cocoa nibs (can be found in most gourmet or specialty stores) cup chopped pecans, toasted

1. Preheat oven to 350F.

2. Combine the cocoa powder, flour, baking powder, salt and espresso powder in a small bowl. Whisk to blend; reserve.

3. Place the butter in the bowl of a Cuisinart Stand Mixer, fitted with the mixing paddle. Using medium speed (4 to 5), cream until smooth. Gradually add the sugar and mix until creamy. Add the egg and vanilla and mix until combined. Add the reserved dry ingredients and using a low speed (2 to 3), mix until fully incorporated. Add the cocoa nibs and pecans and mix on low until just combined.

4. Using a small ice cream scoop (about 1 inches in diameter), scoop the dough onto a parchment-lined cookie sheet (each round should be about 2 tablespoons). Use a cup to flatten each cookie mound down.

5. Bake in the preheated oven for about 20 minutes, or until the cookie looks dry, but not firm. Let cookies fully cool before assembling.

6. To assemble: Using a small ice cream scoop, scoop about 2 tablespoons of your favorite ice cream onto the flat part of one cookie. Place another cookie on top of the ice cream and press down until the ice cream just reaches the edge of the cookies. Continue with each set of cookies. Wrap each ice cream sandwich in plastic wrap and chill in the freezer until firm (about 20 minutes).

Nutritional information per serving (2 cookies, not including ice cream):

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Pistachio Birthday Cake We love the avor combination of the pistachio ice cream with a chocolate crust,

but any avor can be substituted.

Makes 16 servings

cup (1 stick) unsalted butter, cubed 6 ounces semisweet chocolate, chopped 60 chocolate wafer cookies 1 recipe Pistachio Ice Cream (page 12), softened cup chopped pistachios, toasted 1. In a heat-proof bowl set over a pot of simmering water, combine the

butter and chocolate. Stirring occasionally, let sit until just melted. Reserve.

2. In the bowl of a Cuisinart Food Processor fitted with the chopping blade, add the chocolate wafer cookies. Pulse until finely chopped. Add the melted butter/chocolate mixture through the feed tube of the processor and pulse until completely combined. Press 23 of the chocolate crumb mixture into the bottom of a 10-inch springform pan. Place in freezer; chill 10 to 15 minutes to let crust harden.

3. Remove from freezer and spread half of the ice cream over the chilled chocolate crust. Cover with plastic and return to freezer for about 30 minutes, or until just firm. Sprinkle the reserved chocolate crumb mixture over the chilled ice cream and return to freezer again to chill, for about 30 minutes. Spread the remaining ice cream evenly over the top and smooth completely with an offset spatula. Cover and chill in the freezer for a minimum of 4 hours, or overnight to completely firm the cake.

4. Before serving, remove the ice cream cake from the pan and press the chopped pistachios around the sides of the cake. Serve on chilled plates.

Nutritional information per serving:

Caramel Sauce While we love this sauce on ice cream, it can also be used as a

dipping sauce for fruit and cake.

Makes about cup

cup granulated sugar teaspoon kosher salt cup water (enough so that the consistency when mixed with the sugar and salt is similar to wet sand) 1 tablespoon light corn syrup 13 cup heavy cream 3 tablespoons unsalted butter, cut into -inch cubes

1. In a medium, heavy-bottomed saucepan, stir together the sugar, salt, water and corn syrup. Be sure to clean the inside walls of the pan if there is any sugar on the sides (a clean, wet pastry brush works best). Set over medium-low heat, to keep the mixture at a low simmer, and cook until the sugar mixture turns a very light amber color (about 15 to 20 minutes). Keep a close eye on the caramel sauce as it can burn easily.

2. Once the sugar mixture has a light amber color, take it off the stove and slowly and carefully stir in the cream. After the cream has been incorporated, slowly whisk in the butter, one piece at a time, continually whisking to emulsify until all the butter has been added. Use immediately, or keep warm over a pot of warm water.

Nutritional information per serving (2 tablespoons):

Page 26

Hot Fudge Sauce No sundae bar is complete without homemade hot fudge.

Makes about 2 cups

23 cup heavy cream 13 cup light corn syrup 13 cup packed light brown sugar cup cocoa powder, sifted teaspoon kosher salt 2 tablespoons unsalted butter 1 teaspoon pure vanilla extract 6 ounces semisweet chocolate, chopped

1. In a heavy-bottomed saucepan, combine all ingredients except for semisweet chocolate. Set over medium-low heat and bring to a slight

boil. Add chocolate and whisk to combine.

Nutritional information per serving (2 tablespoons):

Raspberry Sauce This works well with more than just frozen desserts. Serve over pancakes or

crpes for your loved ones.

Makes about 1 cup

1 12-ounce bag frozen raspberries, thawed (about 2 cups) 1 to 2 tablespoons granulated sugar

Pinch kosher salt Pinch orange zest

1. Put all of the ingredients into a Cuisinart Food Processor fitted with the chopping blade. Process until completely smooth. Strain through a fine mesh strainer and discard the seeds. Taste and adjust sugar amount to personal preference.

Nutritional analysis per serving (2 tablespoons):

Page 27

Serie ICE-70 Gelateria Mquina para hacer helados, helados de yogur, gelato y sorbetes

INSTRUCCIONES & LIBRO DE RECETAS

Para su seguridad y para disfrutar plenamente de este producto, siempre lea las instrucciones cuidadosamente antes de usarlo.

Page 28

MEDIDAS DE SEGURIDAD IMPORTANTES Siempre que use aparatos elctricos, debe tomar precauciones bsicas de seguridad para

reducir el riesgo de incendio, electrocucin o heridas, incluso las siguientes:

1. LEA TODAS LAS INSTRUCCIONES ANTES DE USARLO.

2. Para reducir el riesgo de electrocucin, no sumerja el cable, la clavija o el cuerpo del

aparato en agua u otro lquido.

3. Supervise el uso de este aparato cuidadosamente cuando est usado por o cerca de

nios.

4. Desconecte el aparato cuando no est en uso, antes de instalar o remover piezas y antes

de limpiarlo.

5. Evite el contacto con las piezas mviles. Para evitar el riesgo de heridas y/o daos a

la mquina, mantenga los dedos, cabello, ropa, esptulas y otros utensilios fuera del

aparato durante el funcionamiento.

6. No utilice este aparato si el cable o la clavija estuviesen daados, despus de que

hubiese funcionado mal o que se hubiese cado o si estuviese daado. Regrese el

aparato a un centro de servicio autorizado para su revisin, reparacin o ajuste.

7. El uso de accesorios no recomendados por Cuisinart presenta un riesgo de incendio,

electrocucin o herida.

8. No lo utilice en exteriores.

9. No permita que el cable cuelgue del borde de la encimera o de la mesa, ni que haga

contacto con superficies calientes.

10. Para reducir el riesgo de heridas o daos a la mquina, mantenga las manos y utensilios

lejos del tazn congelador durante el funcionamiento. NO INTRODUZCA OBJETOS O

UTENSILIOS PUNZANTES EN EL TAZN CONGELADOR. Puede utilizar una esptula de

goma o una cuchara de palo, siempre que la mquina est apagada.

11. Para uso domstico solamente. Toda reparacin, excepto la limpieza y el mantenimiento

por parte del usuario, debe ser llevada a cabo por personal de servicio autorizado.

12. No coloque el tazn congelador sobre un quemador a gas o elctrico caliente, ni en un

horno caliente. No lo exponga a ninguna fuente de calor.

No lo lave en el lavavajillas; hacerlo, podra provocar un incendio, descarga elctrica o

heridas.

13. No haga funcionar el aparato bajo o adentro de un armario. Siempre desconecte el aparato antes de guardarlo en un armario. Dejar el aparato conectado presenta un

riesgo de incendio, especialmente si ste toca las paredes o la puerta del armario cuando

cierra.

GUARDE ESTAS INSTRUCCIONES

PARA USO DOMSTICO SOLAMENTE AVISO El cable de este aparato est dotado de una clavija polarizada (una pata es ms ancha

que otra). Como medida de seguridad, se podr enchufar de una sola manera en la toma

de corriente polarizada. Si no entrara en la toma de corriente, invirtela. Si an no entrara

completamente, comunquese con un electricista. No intente ir en contra de esta funcin de

seguridad.

PRECAUCIN Para uso domstico solamente. Toda reparacin, excepto la limpieza y el mantenimiento por

parte del usuario, debe ser llevada a cabo por personal de servicio autorizado.

no contiene piezas que puedan ser reparadas por el usuario.

coincida con el voltaje de su casa.

Page 29

PIEZAS Y CARACTERSTICAS 1. Tapn/Tapa medidora Retirar para medir y agregar los ingredientes o agregar ingredientes secos, como chispas de chocolate o frutas secas, sin interrumpir el ciclo de preparacin.

2. Tapa fcil de cerrar con boca de llenado Transparente, para vigilar el proceso de preparacin. Especialmente diseada para fijarse fcilmente a la base.

3. Paleta mezcladora Mezcla los ingredientes e incorpora aire para preparar postres helados.

4. Tazn congelador Contiene un lquido congelante en una pared con doble aislamiento, para un congelamiento uniforme y rpido. El aislamiento doble mantiene la temperatura del tazn constante.

5. Panel de control con temporizador El tiempo pre-programado aparece al elegir la funcin.

6. Base Equipada con un resistente motor, lo suficientemente fuerte como para preparar helados, helados de yogur, sorbetes y bebidas heladas.

7. Pies de goma (no ilustrados) Pies antideslizantes, para mantener el aparato estable durante el uso.

8. Espacio para guardar el cable (no ilustrado) El cable se hunde en la base para guardarlo y as mantener la encimera limpia y segura.

ANTES DEL PRIMER USO Lmpiela con un pao ligeramente humedecido. Lave la tapa, el tazn congelador y la paleta

mezcladora en agua jabonosa tibia para quitar el polvo o cualquier residuo que se haya

acumulado durante el proceso de fabricacin y envo. NO limpie ninguna de las piezas de la

mquina con limpiadores o materiales abrasivos.

PREPARACIN/CONGELAMIENTO DEL TAZN El tazn debe estar completamente congelado antes de preparar una receta. Para mayor

conveniencia, deje siempre el tazn en el congelador; as podr usarlo inmediatamente en

cualquier momento. Por lo general, el tiempo de congelacin es entre 12 y 24 horas. Para

saber si el tazn est completamente congelado, agtelo. Si no escucha ningn movimiento

de lquido, entonces el tazn est congelado. Lave y seque el tazn antes de congelarlo. Le

recomendamos que coloque el tazn en el fondo del congelador, donde es ms fro.

Importante: su congelador debe estar a una temperatura de 0 F (-18 C) para asegurar el

congelamiento adecuado de toda comida.

PREPARACIN DE POSTRES HELADOS 1. Prepare los ingredientes de las recetas que se encuentran ms adelante o de sus propias

recetas. Si usa sus propias recetas, asegrese de que no rindan ms de 2 cuartos de

galn (1.9 L). No llene el tazn hasta ms de pulgada (1.5 cm) de la orilla, ya que los

ingredientes se expanden durante el congelamiento. Para obtener resultados ptimos,

prepare los ingredientes en un recipiente del que sea fcil verter.

2. Retire el tazn congelador del congelador. Coloque el tazn en la base de la mquina.

NOTA: el tazn comenzar a descongelarse rpidamente despus de haberlo sacado del

congelador. selo inmediatamente despus de sacarlo del congelador.

3. Coloque la paleta mezcladora en el tazn. La paleta no debe fijarse de forma ajustada;

slo debe descansar sobre el centro del tazn, con la parte circular hacia arriba.

4. Coloque la tapa sobre la base, a la derecha del centro, y gire en sentido horario para

sujetar. El mecanismo de cierre de la tapa permite sujetar fcilmente la tapa sobre la base.

5. Conecte el cable a una toma de corriente; todas las funciones se encendern. Elija la

funcin deseada: ICE CREAM (helado/helado de yogur), GELATO (gelato) o SORBET

(sorbete). La unidad emitir un pitido, para indicar que est lista. Nota: utilice la funcin ICE

CREAM para preparar helado de yogur. No podr cambiar la funcin despus de empezar

la preparacin. Si necesita reiniciar la unidad, presione el botn START/STOP dos veces.

6. Si es necesario, ajuste el tiempo pre-programado, usando las flechas. El tiempo

mximo es de 60 minutos. Importante: no podr ajustar el tiempo despus de empezar

la preparacin. Presione el botn START/STOP para empezar la preparacin. El tazn

congelador empezar a girar y el tiempo pre-programado aparecer en la pantalla LCD.

7. Eche los ingredientes inmediatamente por la boca de llenado. Cierre el tapn/tapa

medidora.

8. Sus postres helados estarn listos en tan slo 1540 minutos. El tiempo de preparacin

depender de la receta y de la cantidad que est preparando. Apague el aparato cuando

la mezcla se haya espesado a su gusto. Si desea una consistencia ms firme, coloque

la preparacin en un recipiente hermtico y pngala en el congelador durante dos o ms

horas.

Al final del tiempo, la unidad mantendr el tazn fro durante 30 minutos adicionales

(el tiempo remanente aparecer en la pantalla). La unidad emitir un pitido durante 5

segundos cada 5 minutos, para recordarle que su postre helado est listo.

NOTA: la consistencia final del postre helado puede variar dependiendo de varios factores,

por ej. la temperatura ambiente, de la temperatura del tazn congelador, y la temperatura de

los ingredientes. Si el postre helado est listo antes del final del tiempo, presione el botn

START/STOP para apagar la unidad.

Page 30

NOTA: no guarde los postres helados en el tazn congelador. Los

ingredientes pegarn a las paredes del tazn,lo que puede daarlo.

Guarde las preparaciones nicamente en recipientes hermticos.

INGREDIENTES SECOS Por lo general, los ingredientes secos tales como las chispas o frutas secas deben ser

agregados en los ltimos 5 minutos del mezclado. Una vez que la bebida o el postre helado

hayan empezado a espesarse, eche los ingredientes por la boca de llenado.

gelato o helado de yogur, roce salsa de

chocolate caliente o chocolate derretido. El chocolate derretido se endurecer al entrar

en contacto con los ingredientes fros. Por lo tanto, rocelo lentamente para evitar que se

aglomere.

MECANISMO DE SEGURIDAD La mquina para hacer helados, helados de yogur, gelato y sorbetes Gelateria de

Cuisinart est equipada con un sistema de seguridad que apaga automticamente

la mquina en caso de recalentamiento del motor. Esto puede ocurrir si la preparacin

es demasiado espesa, si la mquina ha estado en funcionamiento durante un tiempo

excesivamente prolongado o si el tamao de los ingredientes que se agregan (frutas secas,

etc.) es demasiado grande. Si esto ocurriera, vace parcialmente el tazn, presione el botn

START/STOP y empiece otro ciclo.

LIMPIEZA, MANTENIMIENTO Y ALMACENAJE Limpieza

Limpie el tazn congelador, la paleta mezcladora y la tapa en agua jabonosa tibia. NO

LAVE EL TAZN CONGELADOR EN EL LAVAVAJILLAS. NO UTILICE LIMPIADORES O

MATERIALES ABRASIVOS. Limpie la base del motor con un pao ligeramente humedecido.

Seque todas las piezas de la mquina cuidadosamente.

Almacenaje

NO guarde el tazn congelador en el congelador si est mojado. NO guarde la tapa, la paleta

mezcladora o la base en el congelador.

Mantenimiento

Cualquier otro servicio debe ser realizado por un tcnico autorizado.

GARANTA GARANTA LIMITADA DE TRES AOS Esta garanta es para los consumidores solamente. Usted es un consumidor si ha

comprado su aparato Cuisinart en una tienda, para uso personal o casero. A excepcin

de los estados donde la ley lo permita, esta garanta no es para los detallistas u otros

comerciantes.

Cuisinart garantiza leste aparato contra todo defecto de materiales o fabricacin durante

3 aos despus de la fecha de compra original, siempre que el aparato haya sido utilizado

para uso domstico y segn las instrucciones.

Le aconsejamos que llene el formulario de registro disponible en www.cuisinart.com a fin de

facilitar la verificacin de la fecha de compra original. Sin embargo, registrar el producto no

es necesario para recibir servicio bajo esta garanta. En ausencia del recibo de compra, el

perodo de garanta ser calculado a partir de la fecha de fabricacin.

Si este aparato presentara algn defecto de materiales o fabricacin durante el perodo de

garanta, la reparemos o reemplazaremos (a nuestra opcin). Para obtener servicio bajo

esta garanta, llame a nuestra lnea directa gratuita al 1-800-726-0190 o regrese el aparato

defectuoso a: Cuisinart, Service Department, 7475 North Glen Harbor Blvd.

Regrese el aparato defectuoso, junto con su recibo de compra y un cheque o giro postal de

US$10.00 por gastos de manejo y envo.

Los residentes de California slo necesitan dar una prueba de compra y deben llamar al

1-800-726-0190 para recibir instrucciones de envo.

NOTA: para ms seguridad, le aconsejamos que mande su paquete por un mtodo de

entrega con seguro y seguimiento. Cuisinart no ser responsable por los daos ocurridos

durante el transporte o por los paquetes mandados a una direccin equivocada. Los

productos perdidos y/o lastimados durante el envo no sern cubiertos bajo esta garanta.

Recuerde incluir su nombre, direccin y telfono, la descripcin del problema, as como

cualquier informacin pertinente.

RESIDENTES DE CALIFORNIA SOLAMENTE La ley del estado de California ofrece dos opciones bajo el perodo de garanta. Los

residentes del estado de California pueden (A) regresar el producto defectuoso a la tienda

donde lo compraron o (B) a otra tienda que venda productos Cuisinart de este tipo.

La tienda, a su opcin, reparar el producto, referir el consumidor a un centro de servicio

independiente, cambiar el producto o reembolsar el consumidor por el precio original del

producto, menos la cantidad imputable al uso del producto por el consumidor hasta que

ste se dae. Si estas dos opciones no satisfacen al consumidor, podr llevar el producto

a un centro de servicio independiente, siempre que se pueda ajustar o reparar el producto

de manera econmica. Cuisinart ser responsable por los gastos de servicio, reparacin,

reemplazo o reembolso de los productos defectuosos durante el perodo de garanta.

Page 31

N IB-12756-ESP

2014 Cuisinart 150 Milford Road

East Windsor, NJ 08520

Impreso en China www.cuisinart.com

14CE002800

Los residentes de California tambin pueden, si lo desean, mandar el aparato defectuoso

directamente a Cuisinart para que lo reparen o lo cambien. Para esto, se debe llamar a

nuestro servicio posventa al 1-800-726-0190.

Cuisinart ser responsable por los gastos de reparacin, reemplazo, manejo y envo de los

productos defectuosos durante el perodo de garanta.

ANTES DE HACER REPARAR SU APARATO Si su aparato tiene algn problema, le recomendamos que llame a nuestro servicio posventa

al 1-800-726-0190 antes de regresar el aparato a Cuisinart. Un representante le confirmar

si su aparato sigue bajo garanta y le indicar la direccin del centro de servicio ms

cercano.

Este aparato satisface las ms altas exigencias de fabricacin y ha sido diseado para uso

sobre corriente de 120V, usando accesorios y piezas de repuesto autorizados solamente.

Esta garanta excluye expresamente los daos causados por accesorios, piezas o

reparaciones no autorizados por Cuisinart, as como los daos causados por el uso de un

convertidor de voltaje. Esta garanta no cubre el uso institucional o comercial del producto, y

no es vlida en caso de daos causados por mal uso, negligencia o accidente. Esta garanta

excluye expresamente todos los daos incidentales o consecuentes. Algunos Estados no

permiten la exclusin o limitacin de daos incidentales o consecuentes, de modo que las

limitaciones mencionadas pueden no regir para usted. Usted puede tener otros derechos

que varan de un Estado a otro.

Importante: Si debe llevar el aparato defectuoso a un centro de servicio no autorizado, por

favor informe al personal del centro de servicio que deberan llamar al servicio posventa de

Cuisinart al 1-800-726-0190 para asegurarse de que el producto est bajo garanta y de que

se usen las piezas adecuadas para repararlo.

Resolucin de problemas Problema: He elegido la funcin incorrecta.

Solucin: Presione el botn START/STOP dos veces para reiniciar la

unidad.

Problema: La unidad est emitiendo pitidos cada cuantos minutos.

Solucin: El ciclo de preparacin ha terminado. Presione el botn

START/STOP para apagar la unidad.

Problema: No puedo ajustar el tiempo.

Solucin: El tiempo no puede ajustarse despus de presionar el botn

START/STOP. Presione el botn START/STOP dos veces para reiniciar la

unidad.

Problema: La mquina se apaga durante el uso.

Solucin: El ciclo de preparacin ha terminado, o el motor ha

sobrecalentado. Presione el botn START/STOP y deje que se enfre.

Problema: El postre helado es demasiado lquido.

Solucin: Coloque el tazn en el congelador. Re-evale los ingredientes

y/o la temperatura del tazn.

Problema: No puedo elegir la funcin deseada. (por ej. no se puede ajustar

el tiempo)

Solucin: Desconecte el cable de la toma de corriente y vuelva a empezar.

Page 32

CONSEJOS Las recetas ofrecidas ms adelante le brindan una variedad de opciones para

preparar deliciosos postres helados. Usted puede crear o usar sus propias recetas,

siempre y cuando no rindan ms de 2 cuartos de galn (1.9 L).

Consejos:

(hasta 3 das) antes de empezar la preparacin. Siempre revuelva la mezcla antes

de empezar para combinar los ingredientes. Aunque congelar los ingredientes

durante el proceso de enfriamiento, ya que dejar reposar los ingredientes en un

ambiente fro ayuda a mantenerlos unidos.

refrigere los ingredientes precocidos durante 12 horas o ms, en un bao de

hielo. Para hacer el bao de hielo, llene un recipiente grande con hielo y agua.

Coloque una olla u otro recipiente en el bao de hielo. Enfre completamente los

ingredientes precocidos.

(semidescremada o descremada). Sin embargo, tenga presente que mientras

ms alto sea el contenido de grasa, ms rico y cremoso ser el resultado. El

usar sustitutos bajos en grasa puede alterar el sabor, la consistencia y textura

de la preparacin final. Cuando haga la sustitucin, asegrese de usar el mismo

volumen de producto sustituto que hubiera usado para el producto original. Por

ejemplo, si la receta indica 2 tazas (475 ml) de crema, use tambin un total de 2

tazas (475 ml) de producto sustituto (por ej. 1 taza/235 ml de crema y 1 taza/235

ml de leche entera).

que el edulcorante se disuelva. Vase nuestras recetas para ms consejos tiles.

durante aproximadamente 2 horas. Sacar del congelador 15 minutos antes de servir.

fruta antes de usarla. El proceso de congelacin reduce la dulzura de la fruta; por

eso el helado sabr menos dulce que la mezcla. Si la fruta sabe cida, agregue

azcar; si la fruta est bien madura o dulce, utilice menos azcar de lo indicado en

la receta. Utilice nuestras recetas de sorbete como pauta.

antes de encender el aparato.

Page 33

RECETAS Helados:

Helado de vainilla simple ............................................................................ 8

Helado de chocolate simple ........................................................................ 8

Helado de bombones de man .................................................................... 8

Helado de banano, nueces y chispas de chocolate ................................... 9

Helado de mantequilla de pacanas ............................................................. 9

Helado de fresa fresca .............................................................................. 10

Helado de vainilla natural .......................................................................... 10

Helado de menta fresca con galletas de chocolate .................................. 11

Helado de chocolate al estilo mexicano .................................................... 11

Helado de pistacho .................................................................................... 12

Helado de licor de naranja ........................................................................ 13

Helados "alternativos":

Helado de vainilla sin lcteo ...................................................................... 13

Helado de agave y vainilla ........................................................................ 14

Helado de vainilla con stevia ..................................................................... 14

Helado de chocolate y coco ...................................................................... 14

Helado de cereza con chocolate ............................................................... 15

Gelati:

Gelato de vainilla bsico ........................................................................... 15

Gelato de chocolate y avellana ................................................................. 16

Natilla ......................................................................................................... 16

Gelato de limn ......................................................................................... 17

Gelato de queso Mascarpone e higos ...................................................... 17

Gelato de frutas del bosque ...................................................................... 18

Gelato de aceite de oliva y tomillo ............................................................ 19

Helados de yogur:

Helado de yogur de vainilla ....................................................................... 19

Helado de yogur de mango ....................................................................... 20

Helado de yogur de chocolate con "pretzels" ........................................... 20

Helado de yogur de arndanos azules ..................................................... 21

Helado de yogur de miel y almendras ...................................................... 21

Sorbetes:

Sorbete de chocolate amargo ................................................................... 22

Sorbete de limn con albahaca ................................................................. 22

Sorbete de frambuesa con menta ............................................................. 23

Sorbete de toronja con Prosecco .............................................................. 23

Sorbete de pia ......................................................................................... 24

Postres helados:

Sndwich de helado de chocolate y pacanas ........................................... 24

Pastel de cumpleaos helado de pistacho ............................................... 25

Salsas:

Salsa de caramelo ..................................................................................... 25

Salsa de chocolate caliente ...................................................................... 26

Salsa de frambuesa .................................................................................. 26

Page 34

Helado de vainilla simple Para "personalizar" este helado clsico, aada bombones picados

o chispas en los ltimos minutos del mezclado.

Rinde aproximadamente 14 porciones de taza (120 ml)

1 taza (355 ml) de leche entera 1 taza + 2 cucharadas (210 g) de azcar granulado 1 pizca de sal kosher 3 tazas (710 ml) de crema lquida para batir ("heavy cream") 1 cucharadita de extracto natural de vainilla

1. En un tazn mediano, con una batidora de mano a velocidad baja, combinar la leche, el azcar y la sal hasta que el azcar est disuelto. Agregar la crema lquida para batir y la vainilla. Cubrir y refrigerar durante 212 horas.

2. Elegir la funcin ICE CREAM y presionar el botn START/STOP. Echar la mezcla por la boca de llenado y tapar. Dejar que se mezcle hasta que espese. Nota: el helado tendr una consistencia cremosa. Si desea que sea ms firme, ponerlo en un recipiente hermtico y congelarlo durante aproximadamente 2 horas. Retirar del congelador 15 minutos antes de servir.

Informacin nutricional por porcin de taza (120 ml):

Helado de chocolate simple

Rinde aproximadamente 14 porciones de taza (120 ml)

23 taza (80 g) de cacao en polvo, tamizado taza (100 g) de azcar granulado 13 taza llena (50 g) de azcar moreno 1 pizca de sal kosher 1 taza (355 ml) de leche entera 3 tazas (830 ml) de crema lquida para batir ("heavy cream") 2 cucharaditas de extracto natural de vainilla

1. Colocar el cacao, el azcar y la sal en un tazn mediano; batir para combinar, rompiendo los pedazos grandes entre sus dedos. Agregar la leche y combinar, con una batidora de mano a velocidad baja, hasta que los ingredientes secos estn disueltos. Agregar la crema lquida para batir y la vainilla. Cubrir y refrigerar durante 212 horas.

Informacin nutricional por porcin de taza (120 ml):

Helado de mantequilla de man Muy fcil de preparar, este helado dejar a todo el mundo con la boca abierta.

Rinde aproximadamente 12 porciones de taza (120 ml)

1 taza (230 g) de mantequilla de man de buena calidad 23 taza (135 g) de azcar granulado 1 taza (235 ml) de leche entera 2 tazas (475 ml) de crema lquida para batir ("heavy cream") 1 cucharadita de extracto natural de vainilla 1 taza (150 g) de bombones de chocolate y mantequilla de man picados (aproximadamente 15 bombones) 1. Colocar la mantequilla de man y el azcar un tazn mediano. Batir a

velocidad baja, usando una batidora de mano, hasta obtener una mezcla homognea. Aadir la leche y mezclar a velocidad baja durante 12 minutos, hasta que la mezcla est suave y el azcar se haya disuelto. Agregar la crema lquida para batir y la vainilla. Cubrir y refrigerar durante 212 horas.

2. Elegir la funcin ICE CREAM y presionar el botn START/STOP. Echar la mezcla por la boca de llenado y tapar. Dejar que se mezcle hasta que espese. Unos minutos antes del final del mezclado, agregar los bombones. Dejar que se combine todo. Nota: el helado tendr una consistencia cremosa. Si desea que sea ms firme, ponerlo en un

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recipiente hermtico y congelarlo durante aproximadamente 2 horas. Retirar del congelador 15 minutos antes de servir.

Informacin nutricional por porcin de taza (120 ml):

Helado de banano, nueces y chispas de chocolate

Rinde aproximadamente 12 porciones de taza (120 ml)

taza (175 ml) de leche entera 2 tazas (590 ml) de crema lquida para batir ("heavy cream") 1 vaina de vainilla, abierta cucharadita de extracto natural de vainilla cucharadita de sal kosher taza (100 g) de azcar moreno 1 cucharada de agua 3 cucharadas (45 g) de mantequilla sin sal 3 bananos grandes, en trozos 2 cucharadas de ron cucharadita de jugo de limn fresco taza (90 g) de nueces tostadas, picadas gruesas 6 onzas (175 g) de chocolate semi-amargo ("bittersweet"), picado grueso

1. Colocar la leche, la crema, la vaina de vainilla, el extracto de vainilla y la sal en una cacerola mediana; calentar a fuego medio-lento, justo hasta que la mezcla empiece a hervir. Retirar del fuego y dejar enfriar por 30 minutos.

2. Mientras tanto, poner a calentar el azcar y el agua en un sartn grande. Agregar la mantequilla y seguir calentando hasta que est derretida. Agregar los bananos y cocerlos durante 2 minutos, hasta que estn suaves y fragantes. Echar lentamente el ron y cocer durante 2 minutos adicionales, o hasta que la mezcla espese. Retirar del fuego. Agregar el jugo de limn y los bananos y mezclar para combinar. Cubrir y refrigerar durante 212 horas.

3. Justo antes de empezar a congelar el helado, derretir el chocolate semi- amargo a bao Mara. Mantener el chocolate derretido a temperatura ambiente.

4. Retirar la vaina de la mezcla de leche/crema. Elegir la funcin ICE CREAM y presionar el botn START/STOP. Echar la mezcla por la boca de llenado y tapar. Dejar que se mezcle hasta que espese.

5. Unos minutos antes del final del mezclado, agregar las nueces. Justo antes del final del mezclado, agregar el chocolate derretido. Nota: el helado tendr una consistencia cremosa. Si desea que sea ms firme, ponerlo en un recipiente hermtico y congelarlo durante aproximadamente 2 horas. Retirar del congelador 15 minutos antes de servir.

Informacin nutricional por porcin de taza (120 ml):

Helado de pacana La mantequilla usada para tostar las pacanas es perfecta para acompaar

panqueques o wafles/gofres.

Rinde aproximadamente 13 porciones de taza (120 ml)

4 cucharadas (55 g) de mantequilla sin sal 1 taza (100 g) de mitades de pacana 1 cucharadita + 1 pizca de sal kosher 1 taza (295 ml) de leche entera 1 taza (200 g) de azcar granulado 2 tazas (590 ml) de crema lquida para batir ("heavy cream") 2 cucharaditas de extracto natural de vainilla

1. Derretir la mantequilla en un sartn mediano. Agregar las pacanas y una cucharadita de sal. Cocer a fuego medio-lento durante 68 minutos, hasta que las pacanas estn doradas y tostadas. Retirar del fuego, escurrir y dejar enfriar.

2. Poner la leche, el azcar y una pizca de sal en un tazn mediano; batir a velocidad baja, usando una batidora de mano, hasta que el azcar est disuelto. Agregar la crema lquida para batir y la vainilla. Cubrir y refrigerar durante 212 horas. Batir la mezcla antes de echarla en el tazn congelador.

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3. Elegir la funcin ICE CREAM y presionar el botn START/STOP. Echar la mezcla por la boca de llenado y tapar. Dejar que se mezcle hasta que espese. Unos minutos antes del final del mezclado, agregar las pacanas. Dejar que se combine todo. Nota: el helado tendr una consistencia cremosa. Si desea que sea ms firme, ponerlo en un recipiente hermtico y congelarlo durante aproximadamente 2 horas. Retirar del congelador 15 minutos antes de servir.

Informacin nutricional por porcin de taza (120 ml):

Helado de fresas frescas Helado ligero y dulce con delicioso sabor a fresas; aun mejor cuando las fresas estn

en temporada.

Rinde aproximadamente 11 porciones de taza (120 ml)

1 taza (300 g) de fresas frescas* taza (175 ml) de leche entera 23 taza (135 g) de azcar granulado 1 pizca de sal kosher 1 taza (355 ml) de crema lquida para batir ("heavy cream") 1 cucharadita de extracto natural de vainilla

1. Poner las fresas en el bol de una procesadora de alimentos equipada con cuchilla de metal. Pulsar hasta obtener la textura deseada (fina o gruesa, al gusto).

2. Poner la leche, el azcar y la sal en un tazn mediano; batir a velocidad baja, usando una batidora de mano, hasta que el azcar est disuelto. Agregar la crema lquida y la vainilla. Aadir las fresas con su jugo. Cubrir y refrigerar durante 212 horas. Batir la mezcla antes de echarla en el tazn congelador.

3. Elegir la funcin ICE CREAM y presionar el botn START/STOP. Echar la mezcla por la boca de llenado y tapar. Dejar que se mezcle hasta que espese. Nota: el helado tendr una consistencia cremosa. Si desea que sea ms firme, ponerlo en un recipiente hermtico y congelarlo durante aproximadamente 2 horas. Retirar del congelador 15 minutos antes de servir.

* Si fresas frescas no estn disponibles, puede usar fresas descongeladas a temperatura ambiente.

Informacin nutricional por porcin de taza (120 ml):

Helado de vainilla tradicional

Rinde aproximadamente 12 porciones de taza (120 ml)

213 tazas (555 ml) de leche entera 2 tazas (590 ml) de crema lquida para batir ("heavy cream") 1 tazas (250 g) de azcar granulado 1 pizca de sal kosher 1 vaina de vainilla, abierta 7 yemas de huevo grande

1. Colocar la leche, la crema, la mitad del azcar, la sal y la vaina de vainilla (incluso las semillas) en una cacerola mediana; poner a calentar a fuego medio-lento. Batir para combinar y seguir calentando justo hasta que la mezcla empiece a hervir.

2. En un tazn mediano, combinar las yemas y el resto del azcar. Batir a velocidad baja, usando una batidora de mano, hasta obtener una mezcla espesa y clara.

3. Agregar aproximadamente 13 de la leche caliente a la mezcla de azcar/ yema, batiendo. Agregar otro 13 de la leche, y luego regresar toda la mezcla en la olla. Cocer a fuego lento, revolviendo continuamente con un cucharn de madera, hasta que la mezcla espese. NO permitir que la mezcla hierva; esto cocinara demasiado las yemas. El proceso debera demorar solamente unos minutos.

4. Dejar enfriar a temperatura ambiente. Cubrir y refrigerar durante 212 horas. Antes de congelar, colar la mezcla con colador de malla fina y tirar la vaina.

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5. Elegir la funcin ICE CREAM y presionar el botn START/STOP. Echar la mezcla por la boca de llenado y tapar. Dejar que se mezcle hasta que espese. Nota: el helado tendr una consistencia cremosa. Si desea que sea ms firme, ponerlo en un recipiente hermtico y congelarlo durante aproximadamente 2 horas. Retirar del congelador 15 minutos antes de servir.

Informacin nutricional por porcin de taza (120 ml):

Helado de menta fresca con galletas de chocolate La mezcla de la menta fresca con chocolate siempre es una combinacin ganadera.

Este helado rico y cremoso no es una excepcin.

Rinde aproximadamente 14 porciones de taza (120 ml)

213 tazas (555 ml) de leche entera 213 tazas (555 ml) de crema lquida para batir ("heavy cream") 1 taza (250 g) de azcar granulado cucharadita de sal kosher 2 cucharaditas de extracto natural de vainilla 3 tazas (150 g) de menta fresca 7 yemas de huevo grande 1 taza (150 g) de sndwiches de chocolate picados (aproximadamente 12 galletas) 1. Colocar la leche, la crema, la mitad del azcar, la sal, la vainilla y la menta

en una cacerola mediana; poner a calentar fuego medio-lento. Batir para combinar y seguir calentando justo hasta que la mezcla empiece a hervir.

2. En un tazn mediano, combinar las yemas y el resto del azcar. Batir a velocidad baja, usando una batidora de mano, hasta obtener una mezcla espesa y clara.

4. Dejar enfriar a temperatura ambiente. Cubrir y refrigerar durante 212 horas. Antes de congelar, colar la mezcla con un colador de malla fina.

5. Elegir la funcin ICE CREAM y presionar el botn START/STOP. Echar la mezcla por la boca de llenado y tapar. Dejar que se mezcle hasta que espese. Unos minutos antes del final del mezclado, agregar las galletas picadas. Dejar que se combine todo. Nota: el helado tendr una consistencia cremosa. Si desea que sea ms firme, ponerlo en un recipiente hermtico y congelarlo durante aproximadamente 2 horas. Retirar del congelador 15 minutos antes de servir.

Informacin nutricional por porcin de taza (120 ml):

Helado de chocolate al estilo mexicano Este helado es un poco picante; ajuste la sazn al gusto.

Rinde aproximadamente 12 porciones de taza (120 ml)

2 tazas (590 ml) de leche entera 2 tazas (590 ml) de crema lquida para batir ("heavy cream") 2 cucharaditas de extracto natural de vainilla 1 cucharadita de canela en polvo cucharadita de pimienta de Cayena cucharadita de sal kosher 1 taza (200 g) de azcar granulado 8 yemas de huevo grande 8 onzas (230 g) de chocolate semi-amargo ("bittersweet"), picado grueso

1. Colocar la leche, la crema, la vainilla, las especias, la sal y la mitad del azcar en una cacerola mediana; poner a calentar a fuego medio-lento. Batir para combinar y seguir calentando justo hasta que la mezcla empiece a hervir.

2. En un tazn mediano, combinar las yemas y el resto del azcar. Batir a velocidad baja, usando una batidora de mano, hasta obtener una mezcla espesa y clara.

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3. Poner el chocolate picado en un tazn; reservar.

4. Agregar aproximadamente 13 de la leche caliente a la mezcla de azcar/ yema, batiendo. Agregar otro 13 de la leche, y luego regresar toda la mezcla en la olla. Cocer a fuego lento, revolviendo continuamente con un cucharn de madera, hasta que la mezcla espese. NO permitir que la mezcla hierva; esto cocinara demasiado las yemas. El proceso debera demorar solamente unos minutos.

5. Colar la mezcla con colador de malla fina y echarla sobre el chocolate; dejar reposar durante aproximadamente 1 minuto, y luego batir para combinar, cerciorndose que el chocolate est completamente derretido y que la natilla est suave. Dejar enfriar a temperatura ambiente. Cubrir y refrigerar durante 212 horas.

6. Elegir la funcin ICE CREAM y presionar el botn START/STOP. Echar la mezcla por la boca de llenado y tapar. Dejar que se mezcle hasta que espese. Nota: el helado tendr una consistencia cremosa. Si desea que sea ms firme, ponerlo en un recipiente hermtico y congelarlo durante aproximadamente 2 horas. Retirar del congelador 15 minutos antes de servir.

Informacin nutricional por porcin de taza (120 ml):

Helado de pistacho Este helado clsico ser el centro de atencin cuando lo prepara con la mquina para

hacer helados Cuisinart.

Rinde aproximadamente 14 porciones de taza (120 ml)

2 tazas (475 ml) de leche entera 2 tazas (475 ml) de crema lquida para batir ("heavy cream") 1 taza (200 g) de azcar granulado 1 pizca de sal kosher 5 yemas de huevo grande 1 taza (300 g) de pistachos asados sin sal cucharadita de extracto de almendra

1. Colocar la leche, la crema, 13 taza (65 g) del azcar y la sal en una cacerola mediana; poner a calentar a fuego medio-lento. Batir para combinar y seguir calentando justo hasta que la mezcla empiece a hervir.

2. Durante este tiempo, combinar en un tazn mediano las yemas y 13 taza (65 g) del azcar. Batir a velocidad baja, usando una batidora de mano, hasta obtener una mezcla espesa y clara.

3. Colocar los pistachos y el azcar remanente en una procesadora de alimentos Cuisinart equipada con cuchilla de metal. Pulsar para picar grueso; reservar.

5. Colar la mezcla con un colador de malla fina y colocar en un tazn mediano. Agregar los pistachos picados y el extracto de almendra. Dejar enfriar a temperatura ambiente. Cubrir y refrigerar durante 212 horas.

6. Elegir la funcin ICE CREAM y presionar el botn START/STOP. Echar la mezcla por la boca de llenado y tapar. Dejar que se mezcle hasta que espese.

Nota: el helado tendr una consistencia cremosa. Si desea que sea ms firme, ponerlo en un recipiente hermtico y congelarlo durante aproximadamente 2 horas. Retirar del congelador 15 minutos antes de servir.

Informacin nutricional por porcin:

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Helado de licor de naranja Una sorpresa de lujo para los adultos.

Rinde aproximadamente 10 porciones de taza (120 ml)

2 tazas (475 ml) de leche entera 2 tazas (475 ml) de crema lquida para batir ("heavy cream") ralladura de una naranja mediana a grande 1 taza (200 g) de azcar granulado 1 pizca de sal kosher 5 yemas de huevo grande 1 cucharadita de extracto natural de vainilla 3 cucharadas de licor de naranja

1. Colocar la leche y la crema en una cacerola mediana; poner a calentar a fuego medio-lento. Calentar justo hasta que empiece a hervir. Retirar del fuego, agregar la ralladura de naranja y remojar durante 3060 minutos. Agregar la mitad del azcar y la sal, y volver a calentar la mezcla a fuego medio-lento, justo hasta que empiece a hervir.

2. En un tazn mediano, combinar las yemas y el resto del azcar. Batir a velocidad baja, usando una batidora de mano, hasta obtener una mezcla espesa y clara.

3. Agregar aproximadamente13 de la leche caliente a la mezcla de azcar/ yema, batiendo. Agregar otro 13 de la leche, y luego regresar toda la mezcla en la olla. Cocer a fuego lento, revolviendo continuamente con un cucharn de madera, hasta que la mezcla espese. NO permitir que la mezcla hierva; esto cocinara demasiado las yemas. El proceso debera demorar solamente unos minutos.

4. Agregar la vainilla y el licor de naranja, colar la mezcla con un colador de malla fina y dejar enfriar a temperatura ambiente. Cubrir y refrigerar durante 212 horas. Batir la mezcla antes de echarla en el tazn congelador.

Informacin nutricional por porcin de taza (120 ml):

Helado de vainilla sin lcteo

Rinde aproximadamente 12 porciones de taza (120 ml)

4 tazas (945 ml) de leche de soya, camo, almendra o arroz 2 cucharadas de almidn de tapioca 1 taza (200 g) de azcar granulado 1 pizca de sal kosher 1 cucharadita de extracto natural de vainilla

1. Colocar todos los ingredientes en un tazn mediano; batir a velocidad baja, usando una batidora de mano. Cubrir y refrigerar durante 212 horas. Batir la mezcla antes de echarla en el tazn congelador.

Informacin nutricional por porcin de taza (120 ml):

Helado de agave y vainilla

Rinde aproximadamente 12 porciones de taza (120 ml)

1 taza (355 ml) de leche entera 23 taza (160 ml) de nctar de agave 1 pizca de sal kosher

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3 tazas (710 ml) de crema lquida para batir ("heavy cream") 1 cucharadita de extracto natural de vainilla 1. Colocar la leche, el nctar de agave y la sal en un tazn mediano; batir a

velocidad baja, usando una batidora de mano, hasta obtener una mezcla homognea Agregar la crema lquida y la vainilla. Cubrir y refrigerar durante 212 horas.

Informacin nutricional por porcin de taza (120 ml):

Helado de vainilla con stevia

congeladas.

Rinde aproximadamente 10 porciones de taza (120 ml)

1 taza (355 ml) de leche entera 4 cucharaditas de stevia en polvo 1 pizca de sal kosher 3 tazas (710 ml) de crema lquida para batir ("heavy cream") 2 cucharaditas de extracto natural de vainilla

1. Colocar la leche, la stevia y la sal en un tazn mediano. Batir a velocidad baja, usando una batidora de mano, hasta que la stevia est disuelta. Agregar la crema lquida y la vainilla. Cubrir y refrigerar durante 212 horas.

aproximadamente 2 horas. Retirar del congelador 15 minutos antes de servir.

Informacin nutricional por porcin de taza (120 ml):

Helado de chocolate con coco Un delicioso postre helado cremoso, sin lcteo. Cercirese de bien mezclar los

Rinde aproximadamente 8 porciones de taza (120 ml)

taza (90 g) de cacao en polvo, tamizado 23 taza (135 g) de azcar granulado 13 taza llena (65 g) de azcar rubio 1 pizca de sal kosher 2 latas de 13.5 onzas (405 ml) de leche de coco regular 1 cucharadita de extracto natural de vainilla 1. Licuar todos los ingredientes, usando una licuadora o una licuadora de

mano.

2. Cubrir y refrigerar durante 212 horas. Batir la mezcla antes de echarla en el tazn congelador.

Informacin nutricional por porcin de taza (120 ml):

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Helado de cereza con chocolate Este helado sabe a cerezas cubiertas con chocolate. Es un postre sin lcteo que le

encantar a todo el mundo.

Rinde aproximadamente 12 porciones de taza (120 ml)

2 latas de 13.5 onzas (405 ml) de leche de coco regular taza (150 g) de azcar granulado cucharadita de sal kosher 1 cucharadita de extracto natural de vainilla 1 taza (150 g) de cerezas congeladas, descongeladas a temperatura ambiente 4 onzas (115 g) de chocolate semi-dulce ("semisweet"), derretido, tibio

1. Colocar la leche de coco, el azcar, la sal y la vainilla en la jarra de una licuadora. Licuar a velocidad baja hasta obtener una mezcla muy suave. Agregar las cerezas y pulsar hasta obtener la consistencia deseada (pur o pedazos).

2. Refrigerar durante 212 horas. Batir la mezcla antes de echarla en el tazn congelador.

3. Elegir la funcin ICE CREAM y presionar el botn START/STOP. Echar la mezcla por la boca de llenado y tapar. Dejar que se mezcle hasta que espese. Unos minutos antes del final del mezclado, agregar el chocolate derretido. Nota: el helado tendr una consistencia cremosa. Si desea que sea ms firme, ponerlo en un recipiente hermtico y congelarlo durante aproximadamente 2 horas. Retirar del congelador 15 minutos antes de servir.

Informacin nutricional por porcin de taza (120 ml):

Gelato de vainilla bsico Aada chocolate derretido para preparar un gelato stracciatella exquisito.

Rinde aproximadamente 10 porciones de taza (120 ml)

1 taza (235 ml) de crema lquida para batir ("heavy cream") 3 tazas (710 ml) de leche entera 1 taza (200 g) de azcar granulado 2 cucharadas de maicena 1 pizca de sal kosher cucharadita de extracto natural de vainilla 1 cucharada de pectina lquida

1. Colocar la crema y 2 tazas (475 ml) de la leche en una cacerola mediana. Calentar a fuego medio/medio-lento, justo hasta que empiece a hervir.

2. Colocar la leche remanente, el azcar, la maicena, la sal y la vainilla en un tazn mediano. Combinar, batiendo.

3. Cuando la mezcla de crema/leche empiece a hervir, agregar la mezcla de leche/azcar y revolver para combinar. Seguir cociendo a fuego medio/ medio-lento durante aproximadamente 20 minutos, revolviendo continuamente, hasta que la mezcla hierva y se espese ligeramente.

4. Retirar del fuego, agregar la pectina y revolver; colar y dejar enfriar a temperatura ambiente. Cubrir y refrigerar durante 212 horas. Batir la mezcla antes de echarla en el tazn congelador.

5. Elegir la funcin GELATO y presionar el botn START/STOP. Echar la mezcla por la boca de llenado y tapar. Dejar que se mezcle hasta que espese. Nota: el gelato tendr una consistencia suave y cremosa. Si desea que sea ms firme, ponerlo en un recipiente hermtico y congelarlo durante aproximadamente 2 horas. Retirar del congelador 15 minutos antes de servir.

Informacin nutricional por porcin de taza (120 ml):

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Gelato de chocolate con avellanas Esta receta clsica trae sabores italianos a su cocina.

Rinde aproximadamente 10 porciones de taza (120 ml)

1 taza (415 ml) de crema lquida para batir ("heavy cream") 2 tazas (500 ml) de leche entera taza (100 g) de azcar granulado 2 cucharadas de maicena 1 pizca de sal kosher 1 taza (235 ml) de crema para untar de chocolate y avellanas taza (60 g) de avellanas picadas

1. Colocar la crema y 1 taza (355 ml) de la leche en una cacerola mediana. Calentar a fuego medio/medio-lento, justo hasta que empiece a hervir.

2. Colocar la leche remanente, el azcar, la maicena y la sal en un tazn mediano. Combinar, batiendo.

3. Cuando la mezcla de crema/leche empiece a hervir, agregar la mezcla de leche/azcar y revolver para combinar. Agregar progresivamente la crema de cacao y avellanas, batiendo. Seguir cociendo a fuego medio/medio- lento durante aproximadamente 20 minutos, revolviendo continuamente, hasta que la mezcla hierva y se espese ligeramente.

4. Retirar del fuego, colar y dejar enfriar a temperatura ambiente. Cubrir y refrigerar durante 212 horas. Batir la mezcla antes de echarla en el tazn congelador.

5. Elegir la funcin GELATO y presionar el botn START/STOP. Echar la mezcla por la boca de llenado y tapar. Dejar que se mezcle hasta que espese. Unos minutos antes del final del mezclado, agregar las avellanas. Dejar que se combine todo. Nota: el gelato tendr una consistencia suave y cremosa. Si desea que sea ms firme, ponerlo en un recipiente hermtico y congelarlo durante aproximadamente 2 horas. Retirar del congelador 15 minutos antes de servir.

Informacin nutricional por porcin de taza (120 ml):

Gelato de natilla

sabor a natilla.

Rinde aproximadamente 8 porciones de taza (120 ml)

1 taza (235 ml) de crema lquida para batir ("heavy cream") 2 tazas (475 ml) de leche entera 2 cucharaditas de extracto natural de vainilla cucharadita de sal kosher 2 cucharadas de maicena 6 yemas de huevo grande taza (150 g) de azcar granulado

1. Colocar la crema, 1 taza (415 ml) de la leche, la vainilla y la sal en un tazn mediano; poner a calentar a fuego medio hasta que empiece a hervir. Combinar la leche remanente y la maicena en un tazn pequeo; reservar.

2. Colocar las yemas y el azcar en un tazn mediano. Batir a velocidad baja, usando una batidora de mano, hasta obtener una mezcla espesa y clara.

3. Cuando la mezcla de crema/leche empiece a hervir, agregar la mezcla de leche/maicena y seguir cociendo, revolviendo, durante cinco minutos, sin permitir que hierva.

4. Agregar 13 del lquido caliente a la mezcla de yemas/azcar, batiendo continuamente. Agregar otro 13 de la leche, y luego regresar toda la mezcla en la olla. Cocer a fuego lento, revolviendo continuamente con un cucharn de madera, hasta que la mezcla espese. NO permitir que la mezcla hierva, o los huevos se coceran demasiado. Esto debera demorar solamente unos minutos.

5. Dejar enfriar a temperatura ambiente. Cubrir y refrigerar durante 212 horas. Antes de congelar, colar la mezcla con un colador de malla fina.

6. Elegir la funcin GELATO y presionar el botn START/STOP. Echar la mezcla por la boca de llenado y tapar. Dejar que se mezcle hasta que espese. Nota: el gelato tendr una consistencia suave y cremosa. Si desea que sea ms firme, ponerlo en un recipiente hermtico y congelarlo durante aproximadamente 2 horas. Retirar del congelador 15 minutos antes de servir.

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Informacin nutricional por porcin de taza (120 ml):

Gelato de limn Este gelato clsico es la mezcla perfecta de sabores dulces y agrios.

Rinde aproximadamente 10 porciones de taza (120 ml)

1 taza (235 ml) de crema lquida para batir ("heavy cream") 2 tazas (475 ml) de leche entera taza (30 g) de ralladura (de 46 limones medianos) 1 taza (250 g) de azcar granulado 2 cucharadas de maicena 1 pizca de sal kosher 1 cucharadita de extracto natural de vainilla 1 cucharada de pectina lquida 1 taza (235 ml) de jugo de limn (de 46 limones medianos)

1. Colocar la crema y 1 taza (235 ml) de la leche en una cacerola mediana. Calentar a fuego medio/medio-lento, justo hasta que empiece a hervir.

2. Colocar la leche remanente, la ralladura, el azcar, la maicena, la sal y la vainilla en un tazn mediano. Combinar, batiendo.

3. Cuando la mezcla de crema/leche empiece a hervir, agregar la mezcla de leche/azcar y revolver para combinar. Seguir cociendo a fuego medio/

medio-lento durante aproximadamente 20 minutos, revolviendo continuamente, hasta que la mezcla hierva y se espese ligeramente.

4. Retirar del fuego, agregar la pectina y revolver; colar y dejar enfriar a temperatura ambiente. Agregar el jugo de limn y revolver; cubrir y refrigerar durante 212 horas. Batir la mezcla antes de echarla en el tazn congelador.

Informacin nutricional por porcin de taza (120 ml):

Gelato de queso Mascarpone e higos El queso Mascarpone y los higos se combinan deliciosamente en este gelato para

adultos.

Rinde aproximadamente 13 porciones de taza (120 ml)

Pur de higos: (si prefiere, puede usar 1 taza/235 ml de mermelada de higo en vez de pur) 1012 higos secos sin sulfato 1 taza (355 ml) de agua (usar ms si es necesario) 2 cucharadas de miel

Base de queso Mascarpone: 1 taza (355 ml) de crema lquida para batir ("heavy cream") 3 tazas (710 ml) de leche entera 123 taza (335 g) de azcar granulado 3 cucharadas de maicena 1 pizca de sal kosher 2 cucharaditas de extracto natural de vainilla 1 taza (330 g) de queso Mascarpone 1 cucharada de pectina lquida 1 receta de pur de higos

Preparacin del pur:

1. Colocar los higos, el agua y la miel en una cacerola pequea. Calentar hasta que empiece a hervir, y luego reducir el fuego y seguir cociendo a fuego lento.

2. Cocer a fuego lento durante 3 horas o ms, agregando agua si es necesario para cubrir los higos.

3. Cuando los higos estn suaves y que sobre solamente taza (120 ml) de lquido, licuar con una batidora de mano hasta obtener una mezcla suave. Refrigerar hasta el momento de usar.

Page 44

Preparacin de la base:

1. Colocar la crema y 112 taza (355 ml) de la leche en una cacerola mediana. Calentar a fuego medio/medio-lento, justo hasta que empiece a hervir.

2. Colocar la leche remanente, el azcar, la maicena, la sal y la vainilla en un tazn mediano. Combinar, batiendo.

3. Cuando la mezcla de crema/leche empiece a hervir, agregar la mezcla de leche/azcar y revolver para combinar; reservar el tazn para el queso Mascarpone. Agregar el queso Mascarpone al tazn y batir para suavizar ligeramente.

4. Seguir cociendo a fuego medio/medio-lento durante aproximadamente 20 minutos, revolviendo continuamente, hasta que la mezcla hierva y se espese ligeramente.

5. Retirar la cacerola del fuego. Agregar lentamente el lquido caliente al queso Mascarpone, mezclando con una batidora de mano hasta obtener una mezcla suave y homognea. Agregar la pectina, colar y dejar enfriar a temperatura ambiente. Cubrir y refrigerar durante 212 horas. Batir la mezcla antes de echarla en el tazn congelador. La mezcla estar muy espesa.

6. Elegir la funcin GELATO y presionar el botn START/STOP. Echar la mezcla por la boca de llenado y tapar. Dejar que se mezcle hasta que espese. Unos minutos antes del final del mezclado, agregar el pur de higo, una cucharada a la vez. Dejar que se combine todo. Nota: el gelato tendr una consistencia suave y cremosa. Si desea que sea ms firme, pngalo en

un recipiente hermtico y conglelo durante aproximadamente 2 horas. Retirar del congelador 15 minutos antes de servir.

Informacin nutricional por porcin de taza (120 ml):

Gelato de frutas del bosque La exquisitez de la crema y la dulzura de las frutas del bosque

Rinde aproximadamente 14 porciones de taza (120 ml)

2 tazas (475 ml) de crema lquida para batir ("heavy cream") 4 tazas (945 ml) de leche entera 1 taza (300 g) de azcar granulado 3 cucharadas de maicena cucharadita de sal kosher 2 tazas (250 g) de frutas del bosque frescas o descongeladas 1 cucharadita de extracto natural de vainilla 2 cucharadas de mermelada de frutas del bosque

1. Colocar la crema y 3 tazas (710 ml) de la leche en una cacerola mediana. Calentar a fuego medio/medio-lento, justo hasta que empiece a hervir.

2. Colocar la leche remanente, el azcar, la maicena y la sal en un tazn mediano. Combinar, batiendo. Licuar las frutas del bosque, usando una licuadora, una procesadora de alimentos o una licuadora de mano, hasta obtener una mezcla casi suave; reservar.

4. Retirar del fuego y agregar el pur de frutas del bosque, la vainilla y la mermelada; colar y dejar enfriar a temperatura ambiente. Cubrir y refrigerar durante 212 horas. Batir la mezcla antes de echarla en el tazn congelador.

Informacin nutricional por porcin de taza (120 ml):

Page 45

Gelato de aceite de oliva y tomillo

Rinde aproximadamente 9 porciones de taza (120 ml)

1 taza (235 ml) de crema lquida para batir ("heavy cream") 3 tazas (710 ml) de leche entera 2 ramitas de tomillo fresco (hojas solamente) 1 taza (200 g) de azcar granulado 2 cucharadas de maicena 1 pizca de sal kosher taza (175 ml) de aceite de oliva virgen extra 1 cucharada de pectina lquida

1. Colocar la crema, 2 tazas (475 ml) de la leche y el tomillo en una cacerola mediana. Calentar a fuego medio/medio-lento, justo hasta que empiece a hervir. Retirar del fuego de dejar remojar durante 30 minutos. Despus de este tiempo, retirar el tomillo y volver a calentar la mezcla hasta que empiece a hervir a fuego lento.

2. Colocar la leche remanente, el azcar, la maicena y la sal en un tazn mediano. Combinar, batiendo. Agregar progresivamente el aceite de oliva, batiendo.

4. Retirar del fuego, agregar la pectina y revolver; colar y dejar enfriar a temperatura ambiente. Cubrir y refrigerar durante 212 horas. Batir la mezcla antes de echarla en el tazn congelador.

Informacin nutricional por porcin de taza (120 ml):

Helado de yogur de vainilla Este helado de yogur es ms rico cuando se prepara con yogur entero, pero puede

usar yogur bajo en grasa si desea.

Rinde aproximadamente 8 porciones de taza (120 ml)

2 cucharadas de jarabe de maz ligero 2 cucharadas de miel taza (60 ml) de agua 1 vaina de vainilla, abierta 4 tazas (945 ml) de yogur de vainilla de leche entera 1 cucharadita de extracto natural de vainilla 1 taza (250 g) de azcar granulado 1 pizca de sal kosher

1. Colocar el jarabe de maz, la miel, el agua y la vaina de vainilla en una cacerola mediana; poner a calentar a fuego medio. Cuando la mezcla empiece a hervir, bajar el fuego y cocer a fuego lento hasta reducir la mezcla a la mitad; dejar enfriar y reservar.

2. En un tazn grande, combinar el yogur, las semillas de vainilla, la mezcla de miel/vainilla, el extracto de vainilla, el azcar y la sal. Revolver hasta que el azcar est disuelto. Cubrir y refrigerar durante 23 horas, o durante una noche.

3. Elegir la funcin ICE CREAM y presionar el botn START/STOP. Echar la mezcla por la boca de llenado y tapar. Dejar que se mezcle hasta que espese. Nota: el helado de yogur tendr una consistencia cremosa. Si desea que sea ms firme, ponerlo en un recipiente hermtico y congelarlo durante aproximadamente 2 horas. Retirar del congelador 15 minutos antes de servir.

Informacin nutricional por porcin de taza (120 ml):

Page 46

Helado de yogur de mango Usamos mango congelado para hacer de este helado de yogur un postre simple y

rpido, pero puede usar mango fresco para un sabor ms intenso.

Rinde aproximadamente 12 porciones de taza (120 ml)

2 tazas (475 ml) de yogur de vainilla de leche entera taza (100 g) de azcar granulado 4 tazas (600 g) de cubos de mango congelados, descongelados 1 cucharadita de jugo de lima/limn verde fresco 1 pizca de sal kosher

1. Colocar todos los ingredientes en una procesadora de alimentos Cuisinart. Procesar hasta obtener una mezcla suave, raspando el tazn de vez en cuando. Colar la mezcla, poner en un recipiente mediano, cubrir y refrigerar durante 212 horas.

2. Elegir la funcin ICE CREAM y presionar el botn START/STOP. Echar la mezcla por la boca de llenado y tapar. Dejar que se mezcle hasta que espese. Nota: el helado de yogur tendr una consistencia cremosa. Si desea que sea ms firme, ponerlo en un recipiente hermtico y congelarlo durante aproximadamente 2 horas. Retirar del congelador 15 minutos antes de servir.

Informacin nutricional por porcin de taza (120 ml):

Helado de yogur de chocolate con "pretzels" La combinacin del chocolate y de los "pretzels" es perfecta.

Rinde aproximadamente 13 porciones de taza (120 ml)

4 tazas (945 ml) de yogur griego de leche entera taza (150 g) de azcar granulado 13 taza (50 g) de cacao en polvo, tamizado 1 pizca de sal kosher 1 taza (235 ml) de leche entera cucharadita de extracto natural de vainilla 1 taza (70 g) de "pretzels" cubiertos con chocolate o yogur, picados

grande; batir hasta que los ingredientes secos estn disueltos. Cubrir y refrigerar durante 212 horas.

2. Elegir la funcin ICE CREAM y presionar el botn START/STOP. Echar la mezcla por la boca de llenado y tapar. Dejar que se mezcle hasta que

picados. Dejar que se combine todo. Nota: el helado de yogur tendr una consistencia suave. Si desea que sea ms firme, ponerlo en un recipiente hermtico y congelarlo durante aproximadamente 2 horas. Retirar del congelador 15 minutos antes de servir.

Informacin nutricional por porcin de taza (120 ml):

Page 47

Helado de yogur de arndanos azules El sabor agridulce del yogur es perfecto para esta receta baja en grasa.

Rinde aproximadamente 14 porciones de taza (120 ml)

2 tazas (475 ml) de yogur griego de leche entera taza (100 g) de azcar granulado 1 pizca de sal kosher 1 cucharadita de extracto natural de vainilla 4 tazas (560 g) de arndanos azules, frescos o descongelados 1 cucharadita de jugo de limn fresco

Informacin nutricional por porcin de taza (120 ml):

Helado de yogur de miel con almendras Este helado de yogur tiene el mismo sabor que yogur griego con miel.

Rinde aproximadamente 10 porciones de taza (120 ml)

3 tazas (710 ml) de crema lquida para batir ("heavy cream") 13 taza (115 g) de miel 13 taza (65 g) de azcar granulado 1 pizca de sal kosher 2 tazas (475 ml) de yogur griego de leche entera 1 cucharadita de extracto natural de almendra taza (70 g) de almendras en lminas

1. Colocar la crema, la miel, el azcar y la sal en una cacerola pequea a mediana; poner a calentar a fuego medio. Cocer justo hasta que empiece a hervir, batiendo de vez en cuando. Dejar enfriar a temperatura ambiente.

2. Combinar el yogur y el extracto de almendra en un tazn pequeo. Agregar lentamente la mezcla enfriada de crema/miel, batiendo continuamente. Cubrir y refrigerar durante 212 horas. Batir la mezcla antes de echarla en el tazn congelador.

Informacin nutricional por porcin de taza (120 ml):

Page 48

Sorbete de chocolate oscuro Nuestro sorbete de chocolate oscuro es algo exquisito.

Rinde aproximadamente 16 porciones de taza (120 ml)

4 tazas (945 ml) de agua 2 tazas (400 g) de azcar granulado cucharadita de sal kosher 4 onzas (90 g) de chocolate semi-dulce ("semisweet"), picado o de chispas de chocolate 2 tazas (240 g) de cacao en polvo, tamizado 1 cucharadita de extracto natural de vainilla

1. Poner a calentar el agua, el azcar y la sal a fuego medio-lento, para preparar un jarabe simple. Cocer hasta que el azcar est disuelto.

2. Poner el chocolate picado en un tazn mediano; reservar.

3. Colocar el cacao en un tazn mediano y agregar el jarabe simple poco a poco, batiendo constantemente, hasta obtener una mezcla suave. Echar la mezcla sobre el chocolate picado. Dejar reposar durante 5 minutos para derretir el chocolate, y luego agregar la vainilla y mezclar para combinar. Dejar enfriar a temperatura ambiente. Cubrir y refrigerar durante 212 horas.

4. Elegir la funcin SORBET y presionar el botn START/STOP. Echar la mezcla por la boca de llenado y tapar. Dejar que se mezcle hasta que espese. Nota: el sorbete tendr una consistencia cremosa. Si desea que sea ms firme, ponerlo en un recipiente hermtico y congelarlo durante aproximadamente 2 horas. Retirar del congelador 15 minutos antes de servir.

Informacin nutricional por porcin de taza (120 ml):

Sorbete de limn con albahaca La albahaca da a este sorbete un sabor muy especial, pero puede usar su hierba

Rinde aproximadamente 14 porciones de taza (120 ml)

314 tazas (770 ml) de agua 214 taza (450 g) de azcar granulado 2 cucharadas de ralladura de limn 1 taza llena (90 g) de hojas de albahaca fresca 1 pizca de sal kosher 314 tazas (770 ml) de jugo de limn fresco

1. Poner a calentar a fuego medio-lento el agua, el azcar y 1 cucharada de la ralladura, para preparar un jarabe simple de limn. Cocer hasta que el azcar est disuelto. Retirar del fuego.

2. Agregar la albahaca y la sal al jarabe simple. Dejar enfriar por 30 minutos. Agregar el jugo de limn. Dejar enfriar a temperatura ambiente, y luego cubrir y refrigerar durante 212 horas.

3. Antes de congelar, colar la mezcla con colador de malla fina (tirar la ralladura y la albahaca). Elegir la funcin SORBET y presionar el botn START/STOP. Echar la mezcla por la boca de llenado y tapar. Dejar que se mezcle hasta que espese. Nota: el sorbete tendr una consistencia cremosa. Si desea que sea ms firme, ponerlo en un recipiente hermtico y congelarlo durante aproximadamente 2 horas. Retirar del congelador 15 minutos antes de servir.

Informacin nutricional por porcin de taza (120 ml):

Page 49

Sorbete de frambuesa con menta Este postre ligero logra la combinacin perfecta de sabores.

Rinde aproximadamente 16 porciones de taza (120 ml)

3 tazas (710 ml) de agua 2 tazas (400 g) de azcar granulado 1 taza llena (30 g) de hojas de menta 1 pizca de sal 6 tazas (750 g) de frambuesas congeladas, descongeladas

1. Poner a calentar a fuego medio-lento el agua y el azcar para preparar un jarabe simple. Cocer hasta que el azcar est disuelto.

2. Agregar la menta y la sal al jarabe simple. Dejar enfriar por 1520 minutos. Colar, o, si desea que el sorbete tenga un sabor a menta ms intenso, licuar la mezcla con una licuadora de mano Cuisinart.

3. Agregar las frambuesas y seguir licuando hasta conseguir una mezcla suave. Colar con colador de malla fina, dejar enfriar a temperatura ambiente, y luego cubrir y refrigerar durante 212 horas.

Informacin nutricional por porcin de taza (120 ml):

Sorbete de Prosecco y toronja Este postre refrescante tambin puede tomarse con cctel helado.

Rinde aproximadamente 8 porciones de taza (120 ml)

taza (175 ml) de agua taza (150 g) de azcar granulado 1 cucharada de ralladura de toronja 1 pizca de sal kosher 2 tazas (475 ml) de jugo de toronja fresco taza (175 ml) de Prosecco (vino italiano espumante)

1. Colocar el agua, el azcar, la ralladura y la sal en una cacerola mediana; poner a calentar a fuego medio-lento. Cocer hasta que el azcar est disuelto.

2. Combinar el jugo de toronja a la mezcla de azcar/ralladura, batiendo. Dejar enfriar a temperatura ambiente, y luego cubrir y refrigerar durante 212 horas. Colar la mezcla, y luego agregar el Prosecco, batiendo.

3. Elegir la funcin SORBET y presionar el botn START/STOP. Echar la mezcla por la boca de llenado y tapar. Dejar que se mezcle hasta que espese. Nota: el sorbete tendr una consistencia cremosa. Si desea que sea ms firme, ponerlo en un recipiente hermtico y congelarlo durante aproximadamente 2 horas. Retirar del congelador 15 minutos antes de servir.

Informacin nutricional por porcin de taza (120 ml):

Page 50

Sorbete de pia Este refrescante sorbete con sabor tropical les encantar a su familia y a sus amigos.

Rinde aproximadamente 14 porciones de taza (120 ml)

2 tazas (475 ml) de agua 1 taza (200 g) de azcar granulado 1 pizca de sal kosher 4 tazas (900 g) de cubos de pia (fresca o descongelada; no usar pia enlatada)

1. Poner a calentar el agua, el azcar y la sal a fuego medio-lento para preparar un jarabe simple (si usa pia fresca, incluir el corazn tambin). Cocer hasta que el azcar est disuelto. Retirar el corazn de pia y dejar enfriar a temperatura ambiente.

2. Licuar el jarabe simple y los cubos de pia hasta obtener una mezcla suave. Colar con colador de malla fina. Cubrir y refrigerar durante 212 horas.

Informacin nutricional por porcin de taza (120 ml):

Sndwich de helado de chocolate y pacanas

y picados ("nibs"), puede utilizar chispas de chocolate o pacanas.

Cantidad: 24 galletas (12 sndwiches de helado)

13 taza (80 g) de cacao en polvo, tamizado 113 taza (165 g) de harina para hacer pan cucharadita de polvo de hornear cucharadita de sal kosher

1 cucharada de caf expreso instantneo taza (115 g) de mantequilla sin sal fra, en pedacitos 1 taza (200 g) de azcar granulado 1 huevo grande 1 cucharadita de extracto natural de vainilla 3 cucharadas de granos de cacao asados y picados ("nibs") (disponibles en la mayora de las tiendas gourmet. taza (30 g) de pacanas picadas, tostadas

1. Precalentar el horno a 350 F (160 C).

2. Combinar el cacao en polvo, la harina, el polvo de hornear, la sal y el caf expreso en un tazn pequeo. Reservar la mezcla.

3. Colocar la mantequilla en el bol de una batidora de pie Cuisinart equipada con un batidor plano. Batir a velocidad media (45) hasta conseguir una mezcla suave. Agregar el azcar poco a poco y seguir mezclando hasta que la mezcla adquiera una consistencia cremosa. Agregar el huevo y la vainilla. Combinar. Agregar los ingredientes secos; mezclar a velocidad lenta (23) para combinar. Agregar los granos de cacao y las pacanas; seguir mezclando justo hasta combinar los ingredientes.

4. Formar bolas de masa de aproximadamente 2 cucharadas, usando una cuchara para servir helado de 1 pulgada (4 cm) de dimetro. Colocarlas sobre una bandeja para hornear forrada con papel sulfurizado. Aplastar ligeramente cada galleta con el fondo de un vaso.

5. Meter al horno durante aproximadamente 20 minutos, hasta que las galletas parezcan secas, pero no firmes. Dejar enfriar.

6. Para armar: Colocar aproximadamente 2 cucharadas de su helado favorito sobre el lado plano de una galleta. Colocar otra galleta encima y oprimir hasta que el helado llegue hasta la orilla de las galletas. Preparar los dems sndwiches, usando la misma tcnica. Envolver cada sndwich en una pelcula de plstico y congelar durante aproximadamente 20 minutos, hasta que estn firmen.

Informacin nutricional por porcin (2 galletas, sin el helado):

Page 51

Pastel de cumpleaos helado de pistacho Nos encanta la combinacin del helado de pistacho con la corteza de chocolate, pero

puede sustituirle cualquier sabor.

Rinde 16 porciones

taza (115 g) de mantequilla sin sal, en pedazos 6 onzas (175 g) de chocolate semi-dulce ("semisweet"), picado 60 barquillos de chocolate 1 receta de helado de pistacho (pgina 12), suave taza (100 g) de pistachos picados, tostados 1. Derretir la mantequilla y el chocolate a bao Mara, revolviendo de vez en

cuando. Retirar del fuego cuando est justo derretido. Reservar.

2. Poner las galletas en el bol de una procesadora de alimentos Cuisinart equipada con cuchilla de metal. Pulsar para picar finamente. Agregar el chocolate derretido por la boca de llenado y pulsar varias veces para combinar. Comprimir 23 de la mezcla en el fondo y los costados (hasta la mitad) de un molde desmontable de 10 pulgadas (20 cm) de dimetro. Congelar durante 1015 minutos, hasta que endurezca.

3. Retirar del congelador y esparcir la mitad del helado sobre el fondo de torta. Cubrir con una pelcula de plstico y congelar durante aproximadamente 30 minutos, o justo hasta que est firme. Esparcir el resto de la mezcla de galletas picadas sobre el helado y congelar de nuevo durante aproximadamente 30 minutos. Esparcir el resto del helado sobre la torta, usando una esptula larga. Cubrir y refrigerar durante 4 horas o ms. Si desea que el pastel sea muy firme, dejar en el congelador durante 12 horas.

4. Antes de servir, retirar el pastel del molde y esparcir los pistachos picados en los costados. Servir sobre platos refrigerados.

Informacin nutricional por porcin:

Salsa de caramelo

Rinde aproximadamente taza (175 ml)

taza (150 g) de azcar granulado cucharadita de sal kosher taza (60 ml) de agua 1 cucharada de jarabe de maz claro 13 taza (80 ml) de crema lquida para batir ("heavy cream") 3 cucharadas (45 g) de mantequilla sin sal, en pedacitos

1. Combinar, en una cacerola mediana de fondo pesado, el azcar, la sal, el agua y el jarabe de maz. Limpiar los costados con una brocha hmeda para que el azcar no adhiera a ellos. Cocer a fuego medio-lento durante 1520 minutos, hasta que la mezcla adquiera un color ambarino muy claro. Vigilar la coccin para que el caramelo no se queme.

2. Despus de que la mezcla haya adquirido un color ambarina claro, retirar del fuego y aadir lentamente la crema. Despus de haber incorporado la crema, agregar la mantequilla, pedazo por pedazo, batiendo constantemente. Usar inmediatamente o mantener caliente a bao Mara.

Informacin nutricional por porcin (2 cucharadas):

Page 52

Salsa de chocolate caliente La salsa de chocolate caliente casera completa cualquier copa helada.

Rinde aproximadamente 2 tazas (475 ml)

23 taza (160 ml) de crema lquida para batir ("heavy cream") 13 taza (80 ml) de jarabe de maz claro 13 taza (65 g) de azcar rubio taza (30 g) de cacao en polvo, tamizado cucharadita de sal kosher 2 cucharadas (30 g) de mantequilla sin sal 1 cucharadita de extracto natural de vainilla 6 onzas (175 g) de chocolate semi-dulce ("semisweet"), picado

1. Combinar todos los ingredientes, excepto el chocolate semi-dulce, en una cacerola mediana de fondo pesado. Calentar a fuego medio-lento, justo

hasta que empiece a hervir. Agregar el chocolate y batir para combinar.

Informacin nutricional por porcin (2 cucharadas):

Salsa de frambuesa Esta sabrosa salsa es ideal para acompaar no slo postres helados sino tambin

panqueques o "crpes".

Rinde aproximadamente 1 taza (235 ml)

12 onzas (350 g) de frambuesas congeladas, descon

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