7
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 they yield no more than 1½ quarts.
• Frozen desserts from the Cuisinart
®
Fruit Scoop
™
Frozen
Dessert Maker Attachment use pure, fresh ingredients.
Because of this, the desserts and drinks do not have the
same characteristics as commercially prepared frozen
desserts and drinks. Most store-bought versions use
gums and preservatives to make them firmer. If you
desire a firmer 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, fill a large container with ice and
water. Place saucepan or other container into the ice
bath. Cool precooked ingredients completely.
• Prior to freezing, most recipes may be stored in the
refrigerator for up to 3 days.
• You may substitute lower-fat creams (e.g., half and half),
milk (reduced fat or lowfat) as well as non-dairy milks
(soy, rice) 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, 1 cup whole milk).
• You may substitute artificial sweeteners for sugar. If the
recipe is to be precooked, add the sweetener after the
heating process is complete and ingredients have cooked.
Stir the mixture thoroughly to dissolve the sweetener.
• In recipes that use alcohol, add the alcohol during the last
2 minutes of the freezing process. Otherwise, the alcohol
may impede the freezing process.
• 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 sugar to the recipe. If the fruit is very ripe or
sweet, reduce the amount of sugar in the recipe.
• The following Cuisinart recipes will yield up to 1½ quarts
of dessert. When pouring ingredients in through the
ingredient spout, DO NOT fill the freezer bowl higher than
¼ inch from the top of the freezer bowl. The ingredients
will increase in volume during the freezing process.
• When making more than one recipe at a time, be sure the
freezer bowl is completely frozen before each use.
Additional freezer bowls may be purchased on the
Cuisinart website (www.cuisinart.com).
• Make sure paddle and splash guard are in place before
turning on machine.
• For fresh fruit frozen dessert tips, see page 5.
Fruit Extras Preparation Yield
Apple Spices such as cinnamon, nutmeg,
cloves, allspice. Simple syrup. Maple
syrup.
Peeled, cored and cut into 2-inch pieces. Apples
must be cooked with other avorings rst. Cool
completely and then prepare frozen dessert
6 medium apples =
3 cups
Apricot Extracts (vanilla, almond); toasted nuts;
simple syrup; honey
Pitted and cut into 1-inch pieces 2 pounds apricots
= 3½ cups
Banana Other fruits (berries, mango, etc.); melted
chocolate, cinnamon; coconut; honey
Cut into 1-inch pieces 6 medium-large
bananas = 4 cups
Berries
(blackberry,
blueberry,
raspberry)
Banana; mango; granulated sugar; citrus
zest (such as orange or lime)
Berries can be churned either fresh or cooked
(and cooled)
6 cups mixed
berries = 4 cups
Cranberry Warm spices such as cinnamon, star
anise, cloves, nutmeg; sugar (cranberries
are very tart!)
Must cook cranberries with sugar. Cool
completely and then prepare frozen dessert
5 cups = 3½ cups
Kiwi Fresh Mint; Citrus juice and zest (lime or
orange); simple syrup
Peel and cut into 1-inch pieces 8 medium kiwi =
3½ cups
Mango Ginger; vanilla extract; coconut; berries;
cherries; bananas; melted chocolate;
fresh mint
Peeled, pitted and cut into 2-inch pieces 2 large mangoes =
3½ cups
Peach Spices such as cinnamon and nutmeg;
oats; nuts; brown or granulated sugar;
honey; extracts (vanilla or almond)
Peeled, pitted and cut into 1-inch pieces. Cook
with sweeteners and spices. Cool completely and
then prepare frozen dessert
6 medium peaches
= 3½ cups
Pear Honey; extracts (vanilla or almond); nuts Peeled, cored and cut into 2-inch pieces. Hard
pears should be cooked with any avorings and
then cooled completely before preparing frozen
dessert. Soft pears can be frozen without cooking
6 medium pears =
3½ cups
Strawberry Mango; banana; other berries; fresh basil;
simple syrup
Hulled and halved 6 cups = 3 cups