Cuisinart ICE-48 User Manual - Page 16

Coconut Almond Chip Dairy-Free Ice Cream Inspired by a favorite candy bar, this ice cream can be finished with a hard-shell chocolate coating, to complete the nostalgic taste, or topped with warm chocolate syrup if preferred. Makes about 4 cups (eight ½-cup servings) 2 cans (13.5 oz. each) full-fat coconut milk (do not use "lite") ¾ cup granulated sugar Pinch salt ¼ teaspoon pure almond extract ¼ cup toasted, finely chopped almonds Hard Chocolate Coating (page 18) or a simple Chocolate Sauce, for serving 1. In a medium bowl, whisk the coconut milk, sugar, salt, and almond extract until there are no clumps. (You can also use a blender on low speed or a hand blender.) Chill for at least 2 hours, preferably overnight. Whisk mixture again before pouring into the ice cream maker. 2. Assemble the Mix It In™ Soft Serve Ice Cream Maker with the paddle secured and dispenser handle in its upright position. Add the chopped almonds to one of the topping containers for dispensing. 3. Turn on and pour in the chilled base. Churn until the desired serving consistency is achieved, 20 to 25 minutes. 4. Serve in cups or cones, adding chopped almonds while dispensing the ice cream. 5. Finish with the Hard Chocolate Coating or Chocolate Sauce. Nutritional information per serving (based on ½ cup): Calories 231 (66% from fat) • carb. 19g • pro. 2g • fat 18g • sat. fat 15g chol. 3mg • sod. 36mg • calc. 10mg • fiber 1g Mango-Lime Sorbet Tropical sunshine in a cup - or cone! Makes about 4 cups (eight ½-cup servings): 3 ripe mangos, peeled and cut into large dice (cubes), about 4 cups of cubes ¾ cup Simple Syrup (page 17) ¼ cup fresh lime juice (about 2 limes) Pinch salt 1. Put the mango pieces into a blender jar and blend on High until completely puréed. 2. While blender is running on Low, add the Simple Syrup, lime juice, and salt. Cover and refrigerate until well chilled before using, preferably overnight. 3. Assemble the Mix It In™ Soft Serve Ice Cream Maker with the paddle secured and dispenser handle in its upright position. Turn on and pour in the chilled base. Churn until the desired serving consistency is reached, 15 to 25 minutes. If sorbet is not thick enough, pour back into the freezer bowl and continue mixing until the desired consistency is achieved, checking every few minutes. The sorbet will have a smooth and creamy texture. 4. Serve in cups or cones, adding toppings while dispensing the sorbet. Nutritional information per serving (based on ½-cup): Calories 153 (3% from fat) • Carb. 39g • Pro. 1g • Fat 1g Sat. fat 0g • Chol. 0mg • Sod. 2mg • Calc. 21mg • Fiber 3g Raspberry Sorbet Using frozen raspberries allows you to make this vibrant sorbet any time of year. Makes about 5 cups (ten ½-cup servings) 4 cups frozen raspberries, thawed 1½ cups Simple Syrup (page 17) Pinch salt 1. Put the thawed raspberries in a blender jar. Blend on High until completely puréed. To remove the seeds, strain the purée through a fine-mesh strainer. 2. W hisk in the Simple Syrup and salt. Cover and refrigerate until well chilled before using, preferably overnight. 3. A ssemble the Mix It In™ Soft Serve Ice Cream Maker with the paddle secured and dispenser handle in its upright position. Turn on and pour in the chilled base. Churn until the desired serving consistency is reached, 15 to 25 minutes. If sorbet is not thick enough, pour back into the freezer bowl and continue mixing until the desired consistency is achieved, checking every few minutes. The sorbet will have a smooth, creamy texture. 4. Serve in cups or cones, adding toppings while dispensing the sorbet. Nutritional information per serving (based on ½ cup): Calories 140 (0% from fat) • carb. 37g • pro. 0g • fat 0g sat. fat 0g • chol. 0mg • sod. 14mg • calc. 9mg • fiber 2g 16