Cuisinart ICE-30BCFR Instruction and Recipe Booklet

Cuisinart ICE-30BCFR Manual

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  • Cuisinart ICE-30BCFR | Instruction and Recipe Booklet - Page 1
    INSTRUCTION AND RECIPE BOOKLET Pure Indulgence™ Frozen Yogurt-Ice Cream & Sorbet Maker ICE-30BCC Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using. IB-5611-CAN
  • Cuisinart ICE-30BCFR | Instruction and Recipe Booklet - Page 2
    This appliance is for household use. Any servicing other than cleaning and user maintenance should be done only by authorized Cuisinart Repair Personnel. 12. Do not use and Storage 4 Recipe Tips 4 Ice Cream Serving Suggestions 4 Recipes 5 Warranty 15 SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE
  • Cuisinart ICE-30BCFR | Instruction and Recipe Booklet - Page 3
    . 5. Base Contains heavy-duty motor strong enough 4 to handle ice cream, frozen yogurt, sherbet, sorbet, and frozen drinks. 6. On/ 6 7 MAKING FROZEN DESSERTS OR DRINKS 1. Use Cuisinart's recipes from the pages that follow, or use your own recipe, making sure it yields 2 quarts or less.
  • Cuisinart ICE-30BCFR | Instruction and Recipe Booklet - Page 4
    recipe. • When making more than one recipe at a time, be sure the freezer bowl is completely frozen before each use. • Make sure mixing arm and lid are in place before turning on machine. Mix-Ins for Ice Cream Turn any of the "plain" flavours of ice cream from the Cuisinart ICE-30BCC into the
  • Cuisinart ICE-30BCFR | Instruction and Recipe Booklet - Page 5
    until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the
  • Cuisinart ICE-30BCFR | Instruction and Recipe Booklet - Page 6
    . Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add the chopped nuts to the mixture during the last 5 minutes of freezing. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an
  • Cuisinart ICE-30BCFR | Instruction and Recipe Booklet - Page 7
    purée, cinnamon, ginger, and nutmeg. Add heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add the crumbled cookies during the last 5 minutes of mixing. The ice cream will have a soft, creamy texture. If a firmer
  • Cuisinart ICE-30BCFR | Instruction and Recipe Booklet - Page 8
    45 ml) espresso powder along with the cocoa. Chop 6 ounces (168 g) bittersweet or semisweet chocolate bar into tiny uneven pieces. Add the chopped chocolate during the last 5 minutes of mixing. DEEP DARK CHOCOLATE ICE CREAM Makes about fourteen 1⁄2-cup (125 ml) servings 21 cream in a Cuisinart®
  • Cuisinart ICE-30BCFR | Instruction and Recipe Booklet - Page 9
    machine on and let mix until thickened, about 25 to 30 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream machine on; pour mixture into freezer bowl, and let mix until thickened, about 20 -half in a 21⁄2 quart (2.4 L) tablespoons (45 ml
  • Cuisinart ICE-30BCFR | Instruction and Recipe Booklet - Page 10
    - you will have about 21⁄2 cups (625 ml) mango purée. Stir in mango nectar and refrigerate while continuing with recipe. Place the milk, sugar cream, cover and refrigerate at least 6 hours before continuing. Turn the machine on; pour mixture into freezer bowl, and let mix until thickened, about 20
  • Cuisinart ICE-30BCFR | Instruction and Recipe Booklet - Page 11
    yogurt, heavy cream, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes 1 packet plain gelatin ⁄1 2 cup (125 ml) granulated sugar 3 tablespoons (45 ml) instant espresso powder 1 quart (900 ml) about 31⁄2 cups lowfat vanilla
  • Cuisinart ICE-30BCFR | Instruction and Recipe Booklet - Page 12
    21⁄4 cups (550 ml) granulated sugar 21⁄4 cups (550 ml) white cranberry juice 11⁄2 cups (375 ml) water ⁄1 4 teaspoon (1 ml) salt 3 tablespoons (45 . Turn the machine on. Pour the scooped Italian ice. If a 21⁄4 cups (550 ml) freshly squeezed lime juice for the lemon juice and 11⁄4 tablespoons (20
  • Cuisinart ICE-30BCFR | Instruction and Recipe Booklet - Page 13
    ml) granulated sugar ⁄3 4 cup (180 ml) water 21⁄2 pounds (1.1 kg) cantaloupe cubes ⁄2 3 cup (160 the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The sorbet will have a soft, slushy texture, similar to a freshly scooped Italian ice
  • Cuisinart ICE-30BCFR | Instruction and Recipe Booklet - Page 14
    * Pour into freezer bowl, turn the machine on and let mix until thick and slushy, about 15 to 20 minutes. Serve immediately, or if desired, 80 ml) granulated sugar 12 ounces (340 g) frozen orange juice concentrate, thawed 21⁄2 cups (625 ml) milk or coconut milk (unsweetened, can use lowfat) 2
  • Cuisinart ICE-30BCFR | Instruction and Recipe Booklet - Page 15
    and has been designed for use with the Cuisinart® Pure Indulgence™ Frozen Yogurt-Ice Cream & Sorbet Maker accessories and replacement parts. These warranties expressly exclude any defects or damages caused by accessories, replacement parts or repair service other than those that have been authorized
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ICE-30BCC Series
Pure Indulgence
™
Frozen Yogurt-Ice Cream & Sorbet Maker
INSTRUCTION AND
RECIPE BOOKLET
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IB-5611-CAN