Bedienungsanleitung Cuisinart ICE-100 (Seite 8 von 24) (Englisch)

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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

the bases do not go over the top dasher on mixing paddle.

(refer to image of dasher on page 3)

Recipe Tips

•

Gelato and Sorbet bases should be no more than 1 quart (should not

go above the highest dasher on the paddle).

•

Ice Cream bases should be no more than 5 cups (should not go above

the highest dasher on the paddle).

•

For optimum consistency, chill all mixtures for a minimum of 2 hours, or

up to 3 days. Always re-whisk the mixture after chilling to be sure all in-

gredients are well combined. While chilling the mixture is not required,

this step will prevent any “ice” or “fat” crystals from forming during the

freezing process for resting it in a chilled environment helps bind the

ingredients together.

•

Frozen desserts from the Cuisinart® Ice Cream & Gelato Maker use

pure, fresh ingredients. Because of this, the desserts do not have the

same characteristics as commercially prepared frozen desserts. Most

store-bought versions use gums and preservatives to make them

rmer. If you desire a rmer consistency, transfer the dessert to an

airtight container and store in the freezer until desired consistency is

reached, usually two or more hours.

•

Some recipes use precooked ingredients. For best results, the mixture

should be chilled overnight before using. Or, chill the recipe over an ice

bath, until it is completely cooled, before using. To make an ice bath, ll

a large container with ice and water. Place saucepan or other container

into the ice bath. Cool precooked ingredients completely.

•

You may substitute lower fat creams (e.g., half and half) and/or milk

(reduced fat 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 two cups of

cream, use a total of two cups of the substitute (such as 1 cup cream,

1 cup whole milk). See our recipes starting on page 9 for more tips.

•

You may substitute articial sweeteners for sugar. Stir the mixture

thoroughly to dissolve the sweetener. See our recipe using Splenda on

page 15 for a guide.

•

If a rmer consistency is desired, transfer to an airtight container

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

15 minutes before serving.

•

When making sorbet, be sure to test the ripeness and sweetness of

the fruit before you use it. The freezing process reduces the sweetness

of the fruit so that it will taste less sweet than the recipe mixture. If the

fruit tastes tart, add 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 on page 23 as a guide.

•

Make sure the mixing paddle and lid are in place before turning on

machine.

ADDING INGREDIENTS

•

Ingredients such as chips and nuts should be added about 5 minutes

before the freezing process is complete. You want it to still be soft

enough to be able to fully incorporate into the frozen mixture.

•

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.

* Our basic gelato recipe uses both cornstarch and liquid pectin for the

creamiest consistency. Pectin is found in most grocery stores commonly

near the gelatin and pudding section.

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