Cuisinart Frozen Dessert Maker ICE 45A User Manual

Instruction  
Recipe Booklet  
Booklet  
Reverse Side  
Mix It In Soft Serve Ice Cream Maker  
ICE-45A  
26070 ICE-45A Ice Cream Maker Recipe Book.indd 1  
3/3/08 4:03:33 PM  
 
Simple Vanilla  
Ice Cream  
Simple Chocolate  
Ice Cream  
Makes about ten ½-cup servings  
Makes about ten ½-cup servings  
1
¾
2
cup whole milk, well chilled  
cup granulated sugar  
cups heavy cream, well chilled  
²∕  
cup unsweetened cocoa powder  
(Dutch process preferred)  
cup granulated sugar  
cup firmly packed brown sugar  
cup whole milk  
³
½
¹∕  
1
2
1
1 to 2 teaspoons pure vanilla extract,  
to taste  
³
cups heavy cream  
teaspoon pure vanilla extract  
Place milk and sugar in a medium bowl.  
Use a hand mixer (about 1 to 2 minutes on  
low speed) or a whisk to mix until the sugar  
is dissolved. Stir in the heavy cream and  
vanilla to taste. If not making ice cream  
immediately, cover and refrigerate until ready  
to use.  
Place the cocoa and sugars in a medium  
bowl; stir with a whisk to combine and  
remove any lumps. Add the whole milk and  
use a hand mixer (about 1 to 2 minutes on  
low speed) or whisk to combine the milk  
with the cocoa powder and sugars until they  
are dissolved. Stir in the heavy cream and  
vanilla. If not freezing immediately, cover  
and refrigerate until ready to use.  
Turn on ice cream maker and pour in  
ingredients. Allow to mix and freeze until  
desired serving consistency is reached.  
Begin checking consistency after 12 to 15  
minutes of freezing. If ice cream is not thick  
enough, pour back into the freezer bowl  
and continue mixing/freezing until desired  
consistency is reached, checking every  
few minutes.  
Turn on ice cream maker and pour in  
ingredients. Allow to mix and freeze until  
desired serving consistency is reached.  
Begin checking consistency after 12 to 15  
minutes of freezing. If ice cream is not thick  
enough, pour back into the freezer bowl  
and continue mixing/freezing until desired  
consistency is reached, checking every  
few minutes.  
Serve in cups or cones, adding mix-ins while  
dispensing ice cream.  
Nutritional information per serving:  
Calories 238 (68% from fat) • carb. 17g • pro. 2g  
• fat 19g • sat. fat 12g • chol. 69mg • sod. 30mg  
• calc. 60mg • fibre 0g  
Serve in cups or cones, adding mix-ins while  
dispensing ice cream.  
Lower Fat Variation:  
Nutritional information per serving:  
Calories 255 (62% from fat) • carb. 23g • pro. 3g  
• fat 18g • sat. fat 12g • chol. 69mg • sod. 33mg  
• calc. 75mg • fibre 3g  
1
¾
2
cup reduced fat milk (2%)  
cup granulated sugar  
cups half-and-half*, well chilled  
1 to 2 teaspoons pure vanilla extract,  
to taste  
Mix and freeze as above.  
Nutritional information per serving:  
Calories 132 (40% from fat) • carb. 18g • pro. 2g  
• fat 6g • sat. fat 4g • chol. 29mg • sod. 32mg  
• calc. 81mg • fibre 0g  
*Half-and-half is a term used for half full cream and  
half whole milk mixed together.  
3
26070 ICE-45A Ice Cream Maker Recipe Book.indd 3  
3/3/08 4:03:35 PM  
 
Strawberry Ice Cream  
Mint Ice Cream  
Makes about ten ½-cup servings  
Makes about ten ½-cup servings  
1
²∕  
230g very red, ripe strawberries –  
fresh summer berries or frozen  
berries, thawed  
cup granulated sugar  
teaspoon pure vanilla extract  
cup whole milk  
1
¾
2
cup whole milk, well chilled  
cup granulated sugar  
cups heavy cream, well chilled  
teaspoon mint extract (may use  
peppermint or spearmint)  
1
³
¼
²∕  
4-5  
drops green or pink food colouring  
³
1¹∕  
cups heavy cream  
³
Place milk and sugar in a medium bowl. Use  
a hand mixer (about 1 to 2 minutes on low  
speed) or a whisk to mix until the sugar is  
dissolved. Stir in the heavy cream and mint  
extract. Add food colouring in drops to reach  
desired colour. If not freezing immediately,  
cover and refrigerate until ready to use.  
Place strawberries, granulated sugar, vanilla,  
and whole milk in a blender jar or food  
processor fitted with the metal “s” blade,  
and blend on high speed until completely  
smooth and homogenous, about 40 to 50  
seconds. Pour into a bowl and stir in heavy  
cream. If not making ice cream immediately,  
cover and refrigerate until ready to use.  
Turn on ice cream maker and pour in  
ingredients. Allow to mix and freeze until  
desired serving consistency is reached.  
Begin checking consistency after 12 to 15  
minutes of freezing. If ice cream is not thick  
enough, pour back into the freezer bowl  
and continue mixing/freezing until desired  
consistency is reached, checking every  
few minutes.  
Turn on ice cream maker and pour in  
ingredients. Allow to mix and freeze until  
desired serving consistency is reached.  
Begin checking consistency after 12 to 15  
minutes of freezing. If ice cream is not thick  
enough, pour back into the freezer bowl  
and continue mixing/freezing until desired  
consistency is reached, checking every  
few minutes.  
Serve in cups or cones, adding mix-ins while  
dispensing ice cream.  
Serve in cups or cones, adding mix-ins while  
dispensing ice cream.  
For mint chip ice cream: add mini  
chocolate morsels.  
Nutritional information per serving:  
Nutritional information per serving:  
Calories 178 (60% from fat) • carb. 17g • pro. 1g  
• fat 12g • sat. fat 8g • chol. 46mg • sod. 20mg  
• calc. 43mg • fibre 1g  
Calories 238 (68% from fat) • carb. 17g • pro. 2g  
• fat 19g • sat. fat 12g • chol. 69mg • sod. 30mg  
• calc. 60mg • fibre 0g  
4
26070 ICE-45A Ice Cream Maker Recipe Book.indd 4  
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Coffee Ice Cream  
Makes about ten ½-cup servings  
Cheesecake Ice Cream  
Makes about ten ½-cup servings  
1
½
¼
cup whole milk, well chilled  
cup granulated sugar  
cup packed brown sugar  
1
1
450g lowfat cream cheese,  
cut into 2.5cm pieces,  
at room temperature  
can (420ml) fat free sweetened  
condensed milk  
1-1½ tablespoons instant espresso  
or coffee, to taste  
2
1
cups heavy cream, well chilled  
teaspoon pure vanilla extract  
1
1
½
½
cup fat free half-and-half*  
teaspoon pure vanilla extract  
teaspoon pure lemon extract  
teaspoon pure almond extract  
Place milk, both sugars, and espresso  
powder in a medium bowl. Use a hand mixer  
(about 1 to 2 minutes on low speed) or a  
whisk to mix until the sugar is dissolved,  
about 1 to 2 minutes on low speed. Stir in  
the heavy cream and vanilla to taste. If not  
making ice cream immediately, cover and  
refrigerate until ready to use.  
Place cream cheese and sweetened  
condensed milk in a medium bowl. Use  
a hand mixer (about 1 to 2 minutes on  
low speed) or a whisk to mix until smooth.  
Stir in the half-and-half* and extracts.  
If not freezing immediately, cover and  
refrigerate until ready to use.  
Turn on ice cream maker and pour in  
ingredients. Allow to mix and freeze until  
desired serving consistency is reached.  
Begin checking consistency after 12 to 15  
minutes of freezing. If ice cream is not thick  
enough, pour back into the freezer bowl  
and continue mixing/freezing until desired  
consistency is reached, checking every  
few minutes.  
Turn on ice cream maker and pour in  
ingredients. Allow to mix and freeze until  
desired serving consistency is reached.  
Begin checking consistency after 12 to 15  
minutes of freezing. If ice cream is not thick  
enough, pour back into the freezer bowl  
and continue mixing/freezing until desired  
consistency is reached, checking every  
few minutes.  
Serve in cups or cones, adding mix-ins while  
dispensing ice cream.  
Serve in cups or cones, adding mix-ins while  
dispensing ice cream.  
Nutritional information per serving:  
Calories 257 (67% from fat) • carb. 19g • pro. 3g  
• fat 19g • sat. fat 12g • chol. 72mg • sod. 44mg  
• calc. 95mg • fibre 0g  
Nutritional information per serving:  
Calories 228 (33% from fat) • carb. 29g • pro. 8g  
• fat 8g • sat. fat 5g • chol. 19mg • sod. 317mg  
• calc. 189mg • fibre 0g  
*Half-and-half is a term used for half full cream and  
half whole milk mixed together.  
5
26070 ICE-45A Ice Cream Maker Recipe Book.indd 5  
3/3/08 4:03:35 PM  
 
Peanut Butter Ice Cream  
Creamy peanut butter ice cream is a favourite of  
kids of all ages.  
Tropical Fruit Ice Cream  
Citrus is blended with mango and papaya for  
a tropical flavour that everyone will love.  
Makes about ten ½-cup servings  
Makes about ten ½-cup servings  
1
²∕  
1
1½  
1
cup creamy peanut butter  
cup granulated sugar  
cup whole milk  
cups half-and-half*  
teaspoon pure vanilla extract  
²∕  
²∕  
cup orange or tangerine juice  
³
concentrate, thawed  
³
¤
cup mango purée  
³
¤
²∕  
cup papaya purée  
³
³
²∕  
cup granulated sugar  
tablespoon fresh lemon juice  
teaspoon pure vanilla extract  
cup whole milk  
½
½
Place peanut butter and sugar in a medium  
bowl. Stir with a whisk until smooth. Add  
milk and stir until smooth and sugar is  
dissolved. Stir in half-and-half* and vanilla. If  
not freezing immediately, cover and place in  
refrigerator until ready to use.  
²∕  
³
²∕  
³
cup heavy cream  
Place the orange juice concentrate, mango  
purée, papaya purée, sugar, lemon juice,  
vanilla, and milk in a blender jar. Blend on  
high speed until smooth and homogenous,  
about 1 minute. Transfer to a bowl and stir in  
heavy cream. If not freezing immediately,  
cover and refrigerate until ready to use.  
Turn on ice cream maker and pour in  
ingredients. Allow to mix and freeze until  
desired serving consistency is reached.  
Begin checking consistency after 12 to 15  
minutes of freezing. If ice cream is not thick  
enough, pour back into the freezer bowl  
and continue mixing/freezing until desired  
consistency is reached, checking every  
few minutes.  
Turn on ice cream maker and pour in  
ingredients. Allow to mix and freeze until  
desired serving consistency is reached.  
Begin checking consistency after 12 to 15  
minutes of freezing. If ice cream is not thick  
enough, pour back into the freezer bowl  
and continue mixing/freezing until desired  
consistency is reached, checking every  
few minutes.  
Serve in cups or cones, adding mix-ins while  
dispensing ice cream.  
Nutritional information per serving:  
Calories 265 (58% from fat) • carb. 21g • pro. 8g  
• fat 18g • sat. fat 6g • chol. 17mg • sod. 150mg  
• calc. 76mg • fibre 2g  
Serve in cups or cones, adding mix-ins while  
dispensing ice cream.  
*Half-and-half is a term used for half full cream and  
half whole milk mixed together.  
¤
Available in the frozen food section of  
well-stocked grocery stores. Fruit purées  
can also be made by puréeing fresh or  
frozen thawed fruit.  
Nutritional information per serving:  
Calories 159 (35% from fat) • carb. 25g • pro. 1g  
• fat 6g • sat. fat 4g • chol. 24mg • sod. 17mg  
• calc. 39mg • fibre 1g  
6
26070 ICE-45A Ice Cream Maker Recipe Book.indd 6  
3/3/08 4:03:35 PM  
 
Banana Ice Cream  
Makes about ten ½-cup servings  
Coconut Ice Cream  
Makes about ten ½-cup servings  
2
²∕  
medium bananas, ripe but not  
overripe, cut into 2.5cm pieces  
cup granulated sugar  
tablespoon fresh lemon juice  
cup whole milk  
²∕  
cup sweetened coconut flakes  
cup granulated sugar  
cup lite coconut milk  
(do not use regular)  
teaspoon coconut extract  
teaspoon pure vanilla extract  
cup whole milk  
³
²∕  
³
1
³
1
¾
½
1¹∕  
½
½
1
teaspoon pure vanilla extract  
cups heavy cream  
³
1 to 2 drops yellow food colouring to give  
the yellow banana colour, optional  
1¼  
cups heavy cream  
Place the coconut flakes, granulated sugar,  
lite coconut milk, and both extracts in jar of  
a blender in that order. Blend on high speed  
until smooth and homogenous, about 40 to  
50 seconds. Transfer to a bowl and stir in  
the milk and cream. If not making ice cream  
immediately, cover and refrigerate until ready  
to use.  
Place the bananas, granulated sugar, lemon  
juice, whole milk, and vanilla in a blender jar  
and blend on high speed for 40 to 50  
seconds until smooth, creamy and  
completely homogenous. Transfer to a bowl  
and stir in the heavy cream. Add yellow food  
colouring if using. If not freezing immediately,  
cover and refrigerate until ready to use.  
Turn on ice cream maker and pour in  
ingredients. Allow to mix and freeze until  
desired serving consistency is reached.  
Begin checking consistency after 12 to 15  
minutes of freezing. If ice cream is not thick  
enough, pour back into the freezer bowl  
and continue mixing/freezing until desired  
consistency is reached, checking every  
few minutes.  
Turn on ice cream maker and pour in  
ingredients. Allow to mix and freeze until  
desired serving consistency is reached.  
Begin checking consistency after 12 to 15  
minutes of freezing. If ice cream is not thick  
enough, pour back into the freezer bowl  
and continue mixing/freezing until desired  
consistency is reached, checking every  
few minutes.  
Serve in cups or cones, adding mix-ins while  
dispensing ice cream.  
Serve in cups or cones, adding mix-ins while  
dispensing ice cream.  
Nutritional information per serving:  
Nutritional information per serving:  
Calories 206 (62% from fat) • carb. 18g • pro. 2g  
• fat 15g • sat. fat 10g • chol. 44mg • sod. 37mg  
• calc. 49mg • fibre 0g  
Calories 193 (56% from fat) • carb. 20g • pro. 1g  
• fat 12g • sat. fat 7g • chol. 46mg • sod. 21mg  
• calc. 44mg • fibre 0g  
For Chocolate Banana Ice Cream: Add ¼  
cup unsweetened cocoa powder and ¼ cup  
chocolate syrup to the blender along with  
the first 5 ingredients and blend as directed.  
7
26070 ICE-45A Ice Cream Maker Recipe Book.indd 7  
3/3/08 4:03:35 PM  
 
Pumpkin Sp’Ice Cream  
Vanilla Frozen Yoghurt  
Makes about ten ½-cup servings  
cups whole milk  
Makes about ten ½-cup servings  
1¼  
¾
cups whole milk  
cup packed light or  
dark brown sugar  
1¹∕  
³
²∕  
cup granulated sugar  
cups fat free or lowfat vanilla  
yoghurt  
³
2½  
1
1½  
1¹∕  
tablespoons molasses or  
dark corn syrup  
cups pumpkin purée  
(solid pack pumpkin)  
teaspoon cinnamon  
teaspoon ginger  
teaspoon freshly ground nutmeg  
cups heavy cream  
teaspoon pure vanilla extract  
teaspoon pure vanilla extract  
³
Place whole milk and sugar in a medium  
bowl. Use a hand mixer (about 1 to 2  
minutes on low speed) or a whisk to mix  
until sugar is dissolved. Stir in the yoghurt  
and vanilla. If not freezing immediately, cover  
and refrigerate until ready to use.  
1
¾
¹∕8  
1½  
1
Turn on ice cream maker and pour in  
ingredients. Allow to mix and freeze until  
desired serving consistency is reached.  
Begin checking consistency after 12 to 15  
minutes of freezing. If frozen yoghurt is not  
thick enough, pour back into the freezer  
bowl and continue mixing/freezing until  
desired consistency is reached, checking  
every few minutes.  
Place 1 cup of the milk in jar of a blender  
with the brown sugar, molasses, pumpkin  
purée, cinnamon, ginger, and nutmeg. Blend  
on high speed until smooth and homogenous,  
about 30 seconds. Transfer to a bowl and  
stir in the remaining cold milk and cream. If  
not making ice cream immediately, cover  
and refrigerate until ready to use.  
Turn on ice cream maker and pour in  
ingredients. Allow to mix and freeze until  
desired serving consistency is reached.  
Begin checking consistency after 12 to 15  
minutes of freezing. If ice cream is not thick  
enough, pour back into the freezer bowl and  
continue mixing/freezing until desired  
consistency is reached, checking every few  
minutes.  
Serve in cups or cones, adding mix-ins while  
dispensing frozen yoghurt.  
Nutritional information per serving:  
Calories 99 (10% from fat) • carb. 19g • pro. 4g  
• fat 1g • sat. fat 1g • chol. 6mg • sod. 54mg  
• calc. 126mg • fibre 0g  
Serve in cups or cones, adding mix-ins while  
dispensing.  
Nutritional information per serving:  
Calories 217 (58% from fat) • carb. 21g • pro. 2g • fat 14g  
• sat. fat 9g • chol. 53mg • sod. 35mg  
• calc. 85mg • fibre 1g  
8
26070 ICE-45A Ice Cream Maker Recipe Book.indd 8  
3/3/08 4:03:36 PM  
 
Chocolate Frozen Yoghurt  
Mocha Latte  
Frozen Yoghurt  
Makes about ten ½-cup servings  
A frozen yoghurt with coffeehouse flavours.  
1
1
cup whole milk, warmed to  
a simmer  
230g semisweet chocolate,  
chopped (may use semisweet  
chocolate morsels)  
Makes about ten ½-cup servings  
¾
¹∕  
2
cup whole milk  
cup packed brown sugar  
tablespoons granulated sugar  
³
¼
2
1
cup granulated sugar  
cups fat free or lowfat yoghurt  
teaspoon pure vanilla extract  
1½-2 tablespoons unsweetened cocoa  
powder, to taste  
1½-2 tablespoons instant espresso  
powder, to taste  
Stir the chocolate and sugar into the warmed  
milk. Stir until chocolate is completely  
melted and sugar is dissolved. Let come to  
room temperature. Add the yoghurt and  
vanilla and stir with a whisk until completely  
combined. If not freezing immediately, cover  
and refrigerate until ready to use.  
2
cups fat free or lowfat vanilla  
yoghurt  
¹∕  
1
cup half-and-half*  
teaspoon pure vanilla extract  
³
Place milk, both sugars, cocoa powder, and  
espresso powder in a medium bowl. Use a  
hand mixer (about 1 to 2 minutes on low  
speed) or a whisk to mix until the sugar is  
dissolved. Stir in the yoghurt, half-and-half*,  
and vanilla until well blended. If not freezing  
immediately, cover and refrigerate until ready  
to use.  
Turn on ice cream maker and pour in  
ingredients. Allow to mix and freeze until  
desired serving consistency is reached.  
Begin checking consistency after 12 to 15  
minutes of freezing. If frozen yoghurt is not  
thick enough, pour back into the freezer  
bowl and continue mixing/freezing until  
desired consistency is reached, checking  
every few minutes.  
Turn on ice cream maker and pour in  
ingredients. Allow to mix and freeze until  
desired serving consistency is reached.  
Begin checking consistency after 12 to 15  
minutes of freezing. If frozen yoghurt is not  
thick enough, pour back into the freezer  
bowl and continue mixing/freezing until  
desired consistency is reached, checking  
every few minutes.  
Serve in cups or cones, adding mix-ins while  
dispensing frozen yoghurt.  
Nutritional information per serving:  
Calories 179 (44% from fat) • carb. 23g • pro. 5g  
• fat 10g • sat. fat 6g • chol. 4mg • sod. 41mg  
• calc. 121mg • fibre 1g  
Serve in cups or cones, adding mix-ins while  
dispensing frozen yoghurt.  
Nutritional information per serving:  
Calories 99 (15% from fat) • carb. 18g • pro. 3g  
• fat 2g • sat. fat 1g • chol. 6mg • sod. 43mg  
• calc. 118mg • fibre 0g  
*Half-and-half is a term used for half full cream and  
half whole milk mixed together.  
9
26070 ICE-45A Ice Cream Maker Recipe Book.indd 9  
3/3/08 4:03:36 PM  
 
Red Raspberry  
Frozen Yoghurt  
Makes about ten ½-cup servings  
Strawberry Banana  
Frozen Yoghurt  
Makes about ten ½-cup servings  
1
1
large banana, peeled and cut  
into 2.5cm pieces  
230g fresh (hulled) or frozen,  
thawed strawberries  
cup granulated sugar  
cup whole milk  
1
340g fresh red raspberries  
(or frozen, thawed)  
cup granulated sugar  
cup fresh lime juice  
cup whole milk  
¾
¼
½
1¹∕  
½
½
¼
cups fat free or lowfat vanilla  
yoghurt  
³
cup orange juice concentrate,  
thawed  
½
1½  
teaspoon pure vanilla extract  
cups fat free or lowfat vanilla  
yoghurt  
Place the raspberries, sugar, and lime juice  
in a blender jar (or food processor fitted with  
the metal “s” blade) and blend on high until  
smooth and homogenous. If desired pour  
through a fine mesh sieve to strain out the  
seeds (press with the back of a wooden  
spoon or spatula). Transfer raspberry liquid  
to a medium bowl. Stir in milk and yoghurt  
with a whisk. If not freezing immediately,  
cover and refrigerate until ready to use.  
Place the banana, strawberries, sugar, milk,  
orange juice concentrate, and vanilla in  
a blender jar (or food processor fitted with  
the metal “s” blade) and blend on high until  
smooth and homogenous. Transfer to  
a medium bowl and stir in yoghurt with  
a whisk. If not freezing immediately,  
Turn on ice cream maker and pour in  
ingredients. Allow to mix and freeze until  
desired serving consistency is reached.  
Begin checking consistency after 12 to15  
minutes of freezing. If frozen yoghurt is not  
thick enough, pour back into the freezer  
bowl and continue mixing/freezing until  
desired consistency is reached, checking  
every few minutes.  
cover and refrigerate until ready to use.  
Turn on ice cream maker and pour in  
ingredients. Allow to mix and freeze until  
desired serving consistency is reached.  
Begin checking consistency after 12 to 15  
minutes of freezing. If frozen yoghurt is not  
thick enough, pour back into the freezer  
bowl and continue mixing/freezing until  
desired consistency is reached, checking  
every few minutes.  
Serve in cups or cones, adding mix-ins while  
dispensing frozen yoghurt.  
Nutritional information per serving:  
Serve in cups or cones, adding mix-ins while  
dispensing frozen yoghurt.  
Calories 113 (3% from fat) • carb. 26g • pro. 2g  
• fat 0g • sat. fat 0g • chol. 2g • sod. 27mg  
• calc. 75mg • fibre 1g  
Nutritional information per serving:  
Calories 113 (7% from fat) • carb. 24g • pro. 4g  
• fat 1g • sat. fat 1g • chol. 4mg • sod. 33mg  
• calc. 89mg • fibre 1g  
10  
26070 ICE-45A Ice Cream Maker Recipe Book.indd 10  
3/3/08 4:03:36 PM  
 
Cherry Vanilla  
Frozen Yoghurt  
Makes about ten ½-cup servings  
Blueberry Sorbet  
Makes about ten ½-cup servings  
1¹∕  
cups granulated sugar  
cup water  
900g fresh or frozen blueberries  
(wild if possible)  
tablespoons fresh lime juice  
tablespoons light corn syrup  
³
²∕  
³
1
340g pitted sweet cherries,  
fresh, canned and drained  
(measure after draining),  
or frozen, thawed  
1
3
2
1
cup whole milk  
¼
1
1½  
cup granulated sugar  
teaspoon pure vanilla extract  
cups lowfat or fat free vanilla  
yoghurt  
Combine the sugar and water in a medium  
saucepan and bring to a boil over medium-  
high heat. Reduce heat to low and simmer  
without stirring until the sugar dissolves,  
about 3 to 5 minutes. Stir in blueberries and  
cook until they pop open. Allow to cool for  
10 to 15 minutes. When cool, transfer the  
blueberry mixture to a blender and add the  
lemon juice; blend on high speed until  
smooth and homogenous; stir in corn syrup.  
Pour mixture through a fine mesh strainer to  
remove seeds. Cover and chill for at least 4  
hours before freezing.  
Place the cherries, whole milk, granulated  
sugar, and vanilla in a blender jar and  
blend on high speed for 40 to 50 seconds  
until smooth, creamy and completely  
homogenous. Transfer to a bowl and stir in  
the yoghurt. If not freezing immediately,  
cover and refrigerate until ready to use.  
Turn on ice cream maker and pour in  
ingredients. Allow to mix and freeze until  
desired serving consistency is reached.  
Begin checking consistency after 12 to 15  
minutes of freezing. If frozen yoghurt is not  
thick enough, pour back into the freezer  
bowl and continue mixing/freezing until  
desired consistency is reached, checking  
every few minutes.  
Turn on ice cream maker and pour in  
ingredients. Allow to mix and freeze until  
desired serving consistency is reached.  
Begin checking consistency after 12 to 15  
minutes of freezing. If sorbet is not thick  
enough, pour back into the freezer bowl and  
continue mixing/freezing until desired  
consistency is reached, checking every few  
minutes.  
Serve in cups or cones, adding mix-ins while  
dispensing frozen yoghurt.  
Serve in cups, adding mix-ins while  
dispensing sorbet.  
Nutritional information per serving:  
Calories 84 (10% from fat) • carb. 17g • pro. 3g  
• fat 1g • sat. fat 1g • chol. 4mg • sod. 34mg  
• calc. 95mg • fibre 1g  
Nutritional information per serving:  
Calories 139 (2% from fat) • carb. 35g • pro. 0g  
• fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg  
• calc. 6mg • fibre 1g  
11  
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Fresh Pink Grapefruit Sorbet: Substitute  
1½ cups freshly squeezed pink grapefruit  
juice for the lemon juice, and 1 tablespoon  
finely chopped grapefruit zest for the lemon  
zest. Add ¼ cup orgeat syrup to the mixture  
(orgeat syrup is used for cocktails such as a  
mai tai or scorpion and can be found with  
the drink mixers in most grocery stores).  
Fresh Lemon Sorbet  
Bits of fresh citrus zest add a burst of flavour to  
these refreshing sorbets.  
Makes about eight ½-cup servings  
2
2
cups sugar  
cups water  
1½  
1
cups freshly squeezed lemon juice  
tablespoon finely chopped lemon  
zest*  
*When zesting a lemon or lime use a  
vegetable peeler to remove the coloured part  
of the citrus rind.  
Combine the sugar and water in a medium  
saucepan and bring to a boil over medium-  
high heat. Reduce heat to low and simmer  
without stirring until the sugar dissolves,  
about 3 to 5 minutes. Cool completely. This  
is called a simple syrup, and may be made  
ahead in larger quantities to have on hand  
for making citrus sorbets. Allow to cool  
completely. When cool, add the lemon juice  
and zest; stir to combine. If not freezing  
immediately, cover and refrigerate until ready  
to use.  
Dark Chocolate Sorbet  
Makes about ten ½-cup servings  
2½  
1½  
1½  
1
cups water  
cups brown sugar, packed  
cups unsweetened cocoa powder  
teaspoon cinnamon  
1
tablespoon pure vanilla extract  
Combine the water and sugar in a 3½ litres  
saucepan and place over medium heat. Stir  
until the sugar dissolves. Whisk in the cocoa  
and cinnamon; bring mixture to a simmer.  
Simmer for 3 minutes, stirring constantly.  
Remove from heat and pour through a fine  
strainer into a bowl. Stir in the vanilla. Cover  
and chill in the refrigerator for 8 hours.  
Turn on ice cream maker and pour in  
ingredients. Allow to mix and freeze until  
desired serving consistency is reached.  
Begin checking consistency after 12 to 15  
minutes of freezing. If sorbet is not thick  
enough, pour back into the freezer bowl  
and continue mixing/freezing until desired  
consistency is reached, checking every  
few minutes.  
Stir the chilled mixture. Turn on ice cream  
maker and pour in ingredients. Allow to mix  
and freeze until desired serving consistency  
is reached. Begin checking consistency after  
12 to 15 minutes of freezing. If sorbet is not  
thick enough, pour back into the freezer  
bowl and continue mixing/freezing until  
desired consistency is reached, checking  
every few minutes.  
Serve in cups, adding mix-ins while  
dispensing sorbet.  
Nutritional analysis per serving:  
Calories 204 (0% from fat) • carb. 54g • pro. 0g  
• fat 0g • sat. fat 0g • chol. 0mg • sod. 3mg  
• calc. 5mg • fibre 0g  
Serve in cups, adding mix-ins while  
dispensing sorbet.  
Fresh Lime Sorbet: Substitute 1½ cups  
freshly squeezed lime juice for the lemon  
juice and 1 tablespoon finely chopped lime  
zest for the lemon zest.  
Nutritional information per serving:  
Calories 151 (11% from fat) • carb. 37g • pro. 2g  
• fat 2g • sat. fat 1g • chol. 0mg • sod. 89mg  
• calc. 44mg • fibre 4g  
Fresh Lemon-Lime Sorbet: Use half lemon  
juice and half lime juice and ½ tablespoon  
each of finely chopped lemon and lime zest.  
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Orange Creamsicle  
Sherbet  
Peaches & Cream Sherbet  
Makes about eight ½-cup servings  
Makes about eight ½-cup servings  
1
450g peach slices  
(fresh or frozen, thawed)  
cup granulated sugar  
cup peach nectar or juice  
tablespoons fresh lemon juice  
cup whole milk  
cup fat free or regular  
half-and-half*  
teaspoon pure almond extract,  
optional  
1¾  
cups frozen orange juice  
concentrate, thawed  
cup granulated sugar  
cups whole milk  
teaspoons pure vanilla extract  
cup fat free or regular  
half-and-half*  
²∕  
½
1½  
¾
¾
³
¼
1½  
2
½
¼
Place the orange juice concentrate, sugar,  
milk, and vanilla in a blender jar (or food  
processor fitted with the metal “s” blade)  
and blend on high until smooth and  
homogenous. Transfer to a medium bowl  
and stir in half-and-half* with a whisk. If not  
freezing immediately, cover and refrigerate  
until ready to use.  
Place the peaches, sugar, peach nectar, and  
lemon juice in a blender jar (or food  
processor fitted with the metal “s” blade)  
and blend on high until smooth and  
homogenous. Add milk and blend until  
homogenous. Add almond extract if using.  
Transfer to a bowl and stir in half-and-half*.  
If not freezing immediately, cover and  
refrigerate until ready to use.  
Turn on ice cream maker and pour in  
ingredients. Allow to mix and freeze until  
desired serving consistency is reached.  
Begin checking consistency after 12 to 15  
minutes of freezing. If sherbet is not thick  
enough, pour back into the freezer bowl  
and continue mixing/freezing until desired  
consistency is reached, checking every  
few minutes.  
Turn on ice cream maker and pour in  
ingredients. Allow to mix and freeze until  
desired serving consistency is reached.  
Begin checking consistency after 12 to 15  
minutes of freezing. If sherbet is not thick  
enough, pour back into the freezer bowl  
and continue mixing/freezing until desired  
consistency is reached, checking every  
few minutes.  
Serve in cups or cones, adding mix-ins while  
dispensing sherbet.  
Nutritional information per serving:  
Serve in cups or cones, adding mix-ins while  
dispensing frozen sherbet.  
Calories 142 (11% from fat) • carb. 29g • pro. 2g  
• fat 2g • sat. fat 1g • chol. 7mg • sod. 46mg  
• calc. 85mg • fibre 0g  
Nutritional information per serving:  
Calories 122 (8% from fat) • carb. 27g • pro. 2g  
• fat 1g • sat. fat 1g • chol. 4mg • sod. 51mg  
• calc. 50mg • fibre 1g  
*Half-and-half is a term used for half full cream and  
half whole milk mixed together.  
*Half-and-half is a term used for half full cream and  
half whole milk mixed together.  
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Piña Colada Sherbet  
Root Beer Float Sherbet  
Tastes just like the soda shop favourite.  
Makes about ten ½-cup servings  
1
¹∕  
560g can pineapple tidbits or  
chunks, packed in juice,  
not drained  
cup (medium pack) sweetened  
coconut flakes  
cup granulated sugar  
tablespoon fresh lime juice  
cup whole milk  
cup lite coconut milk  
teaspoon pure vanilla or rum  
extract  
Makes about ten ½-cup servings  
1
350ml bottles root beer, allowed  
to go flat or somewhat flat  
cup lowfat sweetened  
condensed milk  
cup lowfat or regular half-and-half*  
³
³
½
½
²∕  
1
¾
1
Place all ingredients in a medium bowl and  
stir to blend. If not freezing immediately,  
cover and refrigerate until ready to use.  
1
Turn on ice cream maker and pour in  
ingredients. Allow to mix and freeze until  
desired serving consistency is reached.  
Begin checking consistency after 12 to 15  
minutes of freezing. If sherbet is not thick  
enough, pour back into the freezer bowl  
and continue mixing/freezing until desired  
consistency is reached, checking every  
few minutes.  
Place the pineapple, coconut, sugar,  
coconut milk and lime juice in a blender jar  
(or food processor fitted with the metal “s”  
blade) and blend on high until smooth and  
homogenous. Stir in milk with a whisk.  
If not freezing immediately, cover and  
refrigerate until ready to use.  
Turn on ice cream maker and pour in  
ingredients. Allow to mix and freeze until  
desired serving consistency is reached.  
Begin checking consistency after 12 to 15  
minutes of freezing. If frozen yoghurt is not  
thick enough, pour back into the freezer  
bowl and continue mixing/freezing until  
desired consistency is reached, checking  
every few minutes.  
Serve in cups or cones, adding mix-ins while  
dispensing sherbet.  
Nutritional information per serving:  
Calories 86 (8% from fat) • carb. 18g • pro. 2g  
• fat 1g • sat. fat 1g • sod. 43mg  
• calc. 55mg • fibre 0g  
*Half-and-half is a term used for half full cream and  
half whole milk mixed together.  
Serve in cups or cones, adding mix-ins while  
dispensing frozen yoghurt.  
Nutritional information per serving:  
Calories 157 (20% from fat) • carb. 31g • pro. 2g  
• fat 4g • sat. fat 3g • chol. 4mg • sod. 26mg  
• calc. 47mg • fibre 1g  
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Banana Maple Tofu  
Frozen Dessert  
Chocolate Velvet Tofu  
Frozen Dessert  
A chocolaty treat for those who cannot have  
milk/dairy-based desserts.  
Makes about eight ½-cup servings  
1
²∕  
cup vanilla soy milk (calcium-  
enriched suggested)  
Makes about eight ½-cup servings  
cup pure maple syrup  
medium banana, peeled,  
cut into 2.5cm pieces  
teaspoons pure vanilla extract  
pound silken tofu, drained,  
cut into 5cm pieces  
³
1
cup vanilla soy milk (calcium -  
enriched suggested)  
cup packed brown sugar  
cup granulated sugar  
1
½
½
½
1½  
1
1½  
1
cup unsweetened cocoa powder  
teaspoons pure vanilla extract  
pound silken tofu, drained,  
cut into 5cm pieces  
Place all ingredients in a blender jar in the  
order listed. Blend on high speed until  
completely smooth and homogenous, about  
40 to 50 seconds. If not making frozen  
dessert immediately, cover and refrigerate  
until ready to use.  
Place all ingredients in a blender jar in the  
order listed. Blend on high speed until  
completely smooth and homogenous, about  
40 to 50 seconds. If not making frozen  
dessert immediately, cover and refrigerate.  
Turn on ice cream maker and pour in  
ingredients. Allow to mix and freeze until  
desired serving consistency is reached.  
Begin checking consistency after 12 to 15  
minutes of freezing. If frozen dessert is not  
thick enough, pour back into the freezer  
bowl and continue mixing/freezing until  
desired consistency is reached, checking  
every few minutes.  
Turn on ice cream maker and pour in  
ingredients. Allow to mix and freeze until  
desired serving consistency is reached.  
Begin checking consistency after 12 to 15  
minutes of freezing. If frozen dessert is not  
thick enough, pour back into the freezer  
bowl and continue mixing/freezing until  
desired consistency is reached, checking  
every few minutes.  
Serve in cups or cones, adding mix-ins while  
dispensing frozen dessert.  
Serve in cups or cones, adding mix-ins while  
dispensing frozen dessert.  
Nutritional information per serving:  
Calories 171 (19% from fat) • carb. 29g • pro. 6g  
• fat 4g • sat. fat 0g • chol. 0mg • sod. 32mg  
• calc. 111mg • fibre 1g  
Nutritional information per serving:  
Calories 185 (17% from fat) • carb. 33g • pro. 5g  
• fat 4g • sat. fat 0g • chol. 0mg • sod. 34mg  
• calc. 94mg • fibre 1g  
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