Cuisinart ICE-70 Instructions and Recipes - Page 6
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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 • 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 ingredients are well combined. While chilling the mixture is not required, resting it in a chilled environment helps bind the ingredients together, and prevents any ice or fat crystals from forming during the freezing process. • Some recipes use precooked ingredients. For best results, the precooked mixture 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. • 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 2 cups of cream, use a total of 2 cups of the substitute (such as 1 cup cream, plus 1 cup whole milk). • You may substitute artificial sweeteners for sugar. Stir the mixture thoroughly to dissolve the sweetener. See our recipe suggestions on page 14 for a guide. • If a firmer consistency is desired, after churning 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 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. • Make sure the mixing arm and lid are in place before turning on machine. 6