Recipe Booklet

ICE CREAMS, SORBETS, SHERBETS & MORE!

Instruction
Booklet
Reverse Side

THE CUISINART CLASSIC™ FROZEN YOGURT- ICE CREAM & SORBET MAKER

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 RECIPE TIPS tart, add sugar to the recipe. If the fruit is very ripe or sweet, reduce the
amount of sugar in the recipe.
The recipes that follow offer you a variety of options for delicious frozen • Well-chilled mixtures may require shorter mixing times.
drinks and desserts. You may create or use recipes of your own, as long • Mixing time suggestions can vary due to ingredients and type of recipe.
as they yield no more than 11⁄2 quarts.

Note: You should start with no more than 41⁄2 cups of liquid, as it will
expand in volume.
ICE CREAM SERVING SUGGESTIONS
Ice Cream Pies
Recipe Tips: You can easily make an ice cream pie using any flavor of ice cream, frozen
• Frozen desserts from the Cuisinart Classic™ Frozen Yogurt-Ice Cream & yogurt, or even sorbet. Begin with a cooled crust – traditional pastry or
Sorbet Maker use pure, fresh ingredients. Because of this, the desserts crumb (it may be placed in the freezer while you are mixing your filling). You
and drinks do not have the same characteristics as commercially prepared may fill the crust directly or add a layer of syrup or chocolate, or sprinkle the
frozen desserts and drinks. Most store-bought versions use gums and hot crust with chopped chocolate, chocolate chips or nuts. Spoon your
preservatives to make them firmer. If you desire a firmer consistency, frozen mixture directly from the Cuisinart Classic™ Frozen Yogurt-Ice Cream
transfer the dessert or drink to an airtight container and store in & Sorbet Maker into the chilled crust. Freeze for 1 hour until the top is firm,
the freezer until desired consistency is reached, usually two or then cover and freeze until needed. Thirty minutes before serving, remove
more hours. from the freezer and place in the refrigerator. Serve plain, or with additional
• Some recipes use precooked ingredients. For best results, these ingredi- toppings. Freshly whipped cream makes a nice garnish.
ents should be chilled overnight before being incorporated into the ice Ice Cream Sodas
cream recipe. Or, chill them over an ice bath until they are completely Ice cream sodas are made with a flavoring/syrup, soda, a scoop of your
cooled, before incorporating them into the ice cream recipe. favorite ice cream, frozen yogurt or sorbet. Place 2 tablespoons syrup in the
• To make an ice bath, fill a large container with ice and water. Place bottom of a large glass. Add chilled soda or seltzer to within 3 inches of the
saucepan or other container into the ice bath. Cool precooked ingredients lip of the glass. Top with 1 large scoop of very firm ice cream, frozen yogurt
completely. or sorbet. The ice cream soda may be topped off with a dollop of whipped
• Prior to freezing, most mixed recipes may be stored in the refrigerator for cream. You may do a traditional soda such as a Black & White (chocolate
up to 3 days. syrup, seltzer, vanilla ice cream) or something more exotic like ginger ale
with a scoop of fruit flavored sorbet.
• You may substitute lower fat creams (e.g. half-and-half) and milk (reduced
fat or lowfat) for heavy cream and whole milk used in many recipes. Small plastic or paper cups work wonderfully for making popsicles. Add
whatever kind of food-safe wooden or plastic craft stick you’d like for the
However, keep in mind that the higher the fat content, the richer and
popsicle stick.
creamier the result. Using lower fat substitutes may change the taste,
consistency and texture of the dessert. When substituting, be sure to use Frozen Ice Cream/Yogurt/Sorbet Popsicles
the same volume of the substitute as you would have used of the original Use a cup/container that is 4 to 6 ounces in size. Your frozen mixture should
item. For example, if the recipe calls for two cups of cream, use a total of be thick enough to hold the popsicle stick upright, but not frozen solid. Use
two cups of the substitute (such as 1 cup cream, 1 cup whole milk). one, two, or more flavors in layers to create the combination you prefer. You
may fold fruit or candy into the ice cream, frozen yogurt or sorbet to before
• You may substitute artificial sweeteners for sugar. If the recipe is to be
creating your layers. You may also add crunch with layers of chopped nuts,
precooked, add the sweetener after the heating process is complete
candies, or mini chocolate morsels. For best results, freeze each layer for an
and ingredients have cooked. Stir the mixture thoroughly to dissolve
hour before adding the next layer. Then freeze until completely solid and
the sweetener.
frozen. After from the mold, the ice cream may be dipped in a chocolate
• When making sorbet, be sure to test the ripeness and sweetness of the sauce or covered in one of the readily available liquid “shell” coatings that
fruit before you use it. The freezing process reduces the sweetness of the freeze solid when used to top frozen treats.
fruit so that it will not taste as sweet as the recipe mixture. If the fruit tastes

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 ADDING INGREDIENTS Pistachio: Add 1⁄2 teaspoon almond extract to the base mixture.
Add 1 cup shelled, roughly chopped pistachios (salted or unsalted)
Ingredients such as chips and nuts should be added about 5 minutes before during the last 5 minutes of mixing.
the recipe is complete. Once the dessert or drink has begun to thicken, add Cookies & Cream or Candy & Cream: Add 3⁄4 cup coarsely chopped
cookies (chocolate chip, Oreo®, Mint Oreo®, chocolate-covered
the ingredients through the ingredient spout. Nuts and other ingredients graham crackers, etc.) or candy bar during the last 5 minutes of mixing.
should be no larger than a chocolate chip.
Cuisinart is the registered trademark of Cuisinart. Any trademarks or service
makes of third parties used herein are the trademarks or service marks of
their respective owners. CHOCOLATE ICE CREAM
Makes ten 1⁄2-cup servings

QUICK & EASY 1

⁄2
1
cup whole milk
cup granulated sugar
8 ounces bittersweet or semisweet chocolate (your favorite),
broken into 1⁄2-inch pieces
VANILLA ICE CREAM 2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
Makes ten ⁄2-cup servings
1

Heat the whole milk until it is just bubbling around the edges (this may
1 cup whole milk, well chilled be done on the stovetop or in a microwave). In a blender or food proces-
3
⁄4 cup granulated sugar sor fitted with the metal blade, pulse to process the sugar with the
2 cups heavy cream, well chilled chocolate until the chocolate is very finely chopped. Add the hot milk;
1–2 teaspoons pure vanilla extract, to taste process until well blended and smooth. Transfer to a medium bowl and
In a medium bowl, use a hand mixer or a whisk to combine let the chocolate mixture cool completely. Stir in the heavy cream and
the milk and granulated sugar until the sugar is dissolved, about vanilla to taste. Cover, refrigerate, and chill for 2 hours or longer.
1–2 minutes on low speed. Stir in the heavy cream and vanilla to Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker
taste. Cover, refrigerate, and chill if time allows. on; pour the mixture into freezer bowl and let mix until thicken, about
Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker 20-25 minutes. The ice cream will have a soft, creamy texture. If a firmer
on; pour the mixture into freezer bowl and let mix until thicken, about consistency is desired, transfer the ice cream to an airtight container
20-25 minutes. The ice cream will have a soft, creamy texture. If a firmer and place in freezer for about two hours. Remove from freezer about
consistency is desired, transfer the ice cream to an airtight container 10 minutes before serving.
and place in freezer for about two hours. Remove from freezer about Nutritional information per serving:
10 minutes before serving. Calories 370 (60% from fat) • carb. 34g • pro. 3g • fat 25g
Nutritional information per serving: • sat. fat 11g • chol. 65mg • sod. 31mg • calc. 80mg • fiber 0g
Calories 242 (67% from fat) • carb. 19g • pro. 2g • fat 18g Variations:
• sat. fat 11g • chol. 69mg • sod. 35mg • calc. 80mg • fiber 0g
Chocolate Almond: Add 1⁄2 teaspoon pure almond extract along with the
Variations: vanilla. Add 1⁄2 – 3⁄4 cup chopped toasted almonds or chopped chocolate-
Mint Chip: Omit the vanilla and replace with 1 to 11⁄2 teaspoons pure coated almonds during the last 5–10 minutes of freezing.
peppermint extract (to taste). Chop your favorite 4-ounce bittersweet or Chocolate Cookie: Add 1⁄2 –1 cup chopped cookies (chocolate chip
semisweet chocolate bar into tiny, uneven pieces. Add the chopped or chocolate sandwich, chocolate mint, chocolate-covered graham
chocolate during the last 5 minutes of mixing. crackers, etc.) during the last 5 minutes of freezing. Transfer to a
Butter Pecan (or Almond): Melt 1 stick unsalted butter in a 10-inch skillet. container and freeze for 2 hours before serving.
Add 1 cup roughly chopped pecans (or almonds) and 1 teaspoon kosher salt. Chocolate Fudge Brownie: Add 1⁄2 –1 cup chopped day-old brownies
Cook over medium-low heat, stirring frequently, until the nuts are lightly during the last 5 minutes of freezing. Transfer to a container and freeze
browned. Remove from the heat; strain (the butter will have a nut flavor and for 2 hours before serving.
may be reserved for another use). Allow the nuts to cool completely. Add the
them to ice cream mixture during the last 5 minutes of mixing.

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 Chocolate Marshmallow Swirl: When removing the ice cream to a container COFFEE ICE CREAM
for freezing, layer it with dollops of your favorite chocolate sauce and
scoops of marshmallow crème (fluff). Freeze at least 2 hours before serving. Makes ten 1⁄2-cup servings
1 cup whole milk, well chilled
⁄4
3
cup granulated sugar
2–3 tablespoons instant espresso or coffee, to taste
FRESH STRAWBERRY ICE CREAM 2 cups heavy cream, well chilled
Makes ten 1⁄2-cup servings 1 teaspoon pure vanilla extract
1 pint fresh ripe strawberries, stemmed and sliced In a medium bowl, use a hand mixer (or a whisk) to combine the milk,
3 tablespoons freshly squeezed lemon juice granulated sugar, and espresso powder until the sugar and espresso are
1 cup sugar, divided dissolved, about 1–2 minutes on low speed. Stir in the heavy cream and
1 cup whole milk vanilla. Cover, refrigerate, and chill if time allows.
2 cups heavy cream
1 teaspoon pure vanilla extract Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker
on; pour the mixture into freezer bowl and let mix until thicken, about
In a small bowl, combine the strawberries with the lemon juice and 1⁄2 cup 20-25 minutes. The ice cream will have a soft, creamy texture. If a firmer
of the sugar. Stir gently and allow the strawberries to macerate in the consistency is desired, transfer the ice cream to an airtight container
juices for 2 hours. Strain the berries, reserving juices. Mash or purée and place in freezer for about two hours. Remove from freezer about
half the berries. 10 minutes before serving.

In a medium mixing bowl, use a hand mixer on low speed to combine the Nutritional information per serving:
milk and remaining granulated sugar until the sugar is dissolved, about 1 Calories 241 (67% from fat) • carb. 18g • pro. 3g • fat 18g
to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed • sat. fat 11g • chol. 69mg • sod. 30mg • calc. 77mg • fiber 0g
strawberries, and vanilla.
Turn the Cuisinart Classic™ Frozen Yogurt-Ice Cream & Sorbet Maker on;
pour the mixture into freezer bowl, and let mix until thickened, about PEANUT BUTTER CUP ICE CREAM
20–25 minutes. Five minutes before mixing is completed, add the Makes ten 1⁄2-cup servings
reserved sliced strawberries and let mix in completely. The ice cream will
have a soft, creamy texture. If a firmer consistency is desired, transfer 1 cup creamy peanut butter
the ice cream to an airtight container and place in freezer for about 2
2
⁄3 cup granulated sugar
hours. Remove from freezer about 10 minutes before serving. 1 cup whole milk, well chilled
2 cup heavy cream, well chilled
Note: This ice cream will have a natural appearance of very pale pink. 11⁄2 teaspoons vanilla extract
If a deeper pink is desired, add red food coloring sparingly by drops
3
⁄4 cup roughly chopped Reese’s® Peanut Butter Cups or
until desired color is achieved. Reese’s Pieces® candies
⁄3
2
cup chopped toasted peanuts
Nutritional information per serving:
Calories 275 (58% from fat) • carb. 28g • pro. 2g • fat 18g In a medium bowl, using a hand mixer on low speed, combine peanut
• sat. fat 11g • chol. 67mg • sod. 29mg • calc. 64mg • fiber 1g
butter and sugar until smooth. Add the milk and blend on low speed
For Fresh Peach Ice Cream: Substitute 3 cups sliced fresh peaches for until smooth and sugar is dissolved, about 2 minutes. Stir in heavy cream
the strawberries. and vanilla. Turn Cuisinart Classic™ Frozen Yogurt-Ice Cream & Sorbet
Maker on, pour into freezer bowl and let mix until thickened, about 25–30
minutes. Add the chopped candy and peanuts during the last 5 minutes
of mixing.

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 The ice cream will have a soft, creamy texture. Transfer the ice cream In a medium mixing bowl, use a hand mixer or whisk to combine the milk
to an airtight container and freeze. Remove ice cream from freezer and granulated sugar until the sugar is completely dissolved, about 1 to
10 minutes before serving. 2 minutes on low speed. Stir in the heavy cream, vanilla and almond
extracts. Turn the Cuisinart Classic™ Frozen Yogurt-Ice Cream & Sorbet
Nutritional information per serving:
Maker on; pour the mixture into freezer bowl, and let mix until thickened,
Calories 431 (67% from fat) • carb. 25g • pro. 10g • fat 33g about 20 to 25 minutes. During the last 5 minutes of freezing, add the
• sat. fat 15g • chol. 59mg • sod. 164mg • calc. 73mg • fiber 1g
pistachios. The ice cream will have a soft, creamy texture. If desired,
transfer the ice cream to an airtight container freeze. Remove ice cream
from freezer 10 minutes before serving.
MINT CHIP ICE CREAM Nutritional information per serving (1⁄2 cup):
Makes ten 1⁄2-cup servings Calories 316 (70% from fat) • carb. 21g • pro. 4g • fat 15g
• sat. fat 12g • chol. 69mg • sod. 130mg • calc. 69mg • fiber 1g
1 cup whole milk, well chilled
⁄4
3
cup granulated sugar
2 cups heavy cream, well chilled
11⁄2 teaspoons pure peppermint extract CHEESECAKE ICE CREAM
4 ounces bittersweet chocolate candy bar, chopped into small, Makes ten 1⁄2-cup servings
uneven pieces
green or red food color – a few drops to color ice cream 12 ounces lowfat cream cheese cut in 1-inch pieces,
if desired at room temperature
1 can (14 ounces) fat free sweetened condensed milk
In a medium bowl, use a hand mixer or a whisk to combine the milk 2 cups fat free half-&-half (Land-o-Lakes)
and granulated sugar until the sugar is completely dissolved, about 1–2 2 teaspoons pure vanilla extract
minutes on low speed. Stir in the heavy cream and peppermint extract. 1 teaspoon pure lemon extract
Turn the Cuisinart Classic™ Frozen Yogurt-Ice Cream & Sorbet Maker on,
1
⁄2 teaspoon pure almond extract
add liquid mixture and let mix until thickened, about 20–25 minutes. Five Place cream cheese and sweetened condensed milk in a medium bowl.
minutes before mixing is complete, add the chopped chocolate and the Blend using a hand mixer on medium speed until smooth and creamy
food coloring, if using. The ice cream will have a soft, creamy texture. with no visible lumps. With the mixer on low speed, stir in half-&-half,
If desired, transfer the ice cream to an airtight container and freeze. vanilla, lemon and almond extracts. Stir until smooth. (For best results,
Remove from freezer 10 minutes before serving. refrigerate for 2 hours or longer.)
Turn the Cuisinart Classic™ Frozen Yogurt-Ice Cream & Sorbet Maker on,
Nutritional information per serving:
add liquid mixture and let mix until thickened, about 20–25 minutes. Five
Calories 291 (67% from fat) • carb. 23g • pro. 3g • fat 23g minutes before mixing is complete, add the chopped chocolate and the
• sat. fat 14g • chol. 69mg • sod. 30mg • calc. 66mg • fiber 0g food coloring, if using. The ice cream will have a soft, creamy texture.
If desired, transfer the ice cream to an airtight container and freeze.
Remove from freezer 10 minutes before serving.
PISTACHIO ICE CREAM Nutritional information per serving:
Makes ten 1⁄2-cup servings Calories 228 (33% from fat) • carb. 29g • pro. 8g • fat 8g
• sat. fat 5g • chol. 19mg • sod. 317mg • calc. 189mg • fiber 0g
1 cup whole milk, well chilled
⁄4
3
cups granulated sugar
2 cups heavy cream, well chilled Variations:
11⁄4 teaspoons pure vanilla extract Cherry Cheesecake Ice Cream: Strain 1 can (21 ounce) Cherry Pie
1 teaspoon pure almond extract filling, reserving the sauce and cherries separately. Prepare Cheesecake
1 cup shelled pistachios, roughly chopped Ice Cream, reducing the half-&-half to 11⁄2 cups. Stir the reserved sauce
(may use plain or lightly salted – do not use red pistachios) into the ice cream mixture and mix/chill as directed. Five minutes before
the ice cream is ready, add 1⁄2 cup of the cherries through the opening in

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 the lid. When ice cream is mixed, transfer to a resealable Variations:
container, layering the remaining cherries in dollops as the ice cream is Fresh Peaches & Cream: Combine 2 cups chopped ripe peaches with
placed in the container. Stir gently to swirl in and distribute. Freeze for 1
⁄2 cup sugar and 3 tablespoons freshly squeezed lemon juice and let
2 hours or longer before serving. Remove from freezer 10 minutes macerate for 2 hours. Drain and stir the accumulated juices into the
before serving. chilled cream base. Chill the custard as directed, adding the reserved
chopped peaches during the last 5 minutes of chilling.
Fresh Strawberries & Cream: Purée 1 pound fresh or frozen thawed
strawberries in a food processor or blender. Strain through a fine mesh
GOURMET FLAVORS sieve and discard seeds. You will have about 8-10 ounces strawberry
purée. Prepare Vanilla Bean Ice Cream, reducing amount of milk by
1
⁄2 cup. Stir in strawberry purée. Mix/chill ice cream as directed.
Five minutes before ice cream is ready, add 1⁄2 cup sliced or quartered
VANILLA BEAN fresh strawberries.
Makes about ten 1⁄2 cup servings

13⁄4 cups whole milk DECADENT DOUBLE CHOCOLATE ICE CREAM

13⁄4 cups heavy cream Makes ten 1⁄2 cup servings
1 whole vanilla bean (about 6 inches in length)
4 large egg yolks 11⁄3 cups whole milk
3
⁄4 cup granulated sugar 11⁄2 cups heavy cream
11⁄2 teaspoons pure vanilla extract 1
⁄2 cup granulated sugar
1
⁄4 cup packed brown sugar
Combine the milk and cream in a medium saucepan with a heavy 3
⁄4 cup Dutch process cocoa
bottom. Use a sharp knife to split the vanilla bean in half lengthwise. 4 large eggs
Use the blunt edge to scrape out the “seeds”. Stir the seeds and bean 6 ounces bittersweet chocolate, chopped
pod into the milk/cream mixture. Bring the mixture to a slow boil over 11⁄2 teaspoons pure vanilla extract
medium heat, reduce the heat to low, and simmer for 30 minutes, 11⁄2 teaspoons pure chocolate extract
stirring occasionally. 4 ounces good quality white chocolate or bittersweet
Combine egg yolks and sugar in a medium bowl. Use a hand mixer on chocolate, chopped
medium speed to beat until the mixture is thick, smooth, and pale yellow
in color (similar to mayonnaise), about 2 minutes. In a medium saucepan with a heavy bottom, combine the whole milk and
heavy cream over medium low heat and bring to a simmer.
Remove the vanilla bean pod from the milk/cream mixture and discard.
Pour out 1 cup of the hot liquid. With the mixer on low speed, add the Combine the sugars, cocoa, and eggs in a medium bowl; use a hand
cup of hot milk/cream to the egg mixture in a slow steady stream. When mixer on medium speed to beat until thickened like mayonnaise.
thoroughly combined, pour the egg mixture back into the saucepan and Measure 1 cup of the hot milk/cream mixture. With the mixer on low
stir to combine. Cook, stirring constantly, over medium low heat until the speed, add the hot milk/cream in a slow, steady stream to the thickened
mixture is thick enough to coat the back of a spoon. Transfer to a bowl, egg mixture and mix until completely incorporated. Stir the chopped
cover with a sheet of plastic wrap placed directly on the custard, and chocolate into the saucepan with the hot milk/cream; stir until chocolate
chill completely. is melted. Stir the egg mixture into the hot milk/cream. Cook over low
heat, stirring constantly, until the mixture thickens and begins to
Pour the chilled custard into the freezer bowl, turn the machine ON and resemble a chocolate pudding. Transfer the chocolate mixture to a bowl.
let mix until thickened, about 25 - 30 minutes. Stir in the vanilla and chocolate extracts. Cover with plastic wrap placed
Nutritional analysis per serving: directly on the surface of the chocolate mixture, and refrigerate until
completely cooled (8 hours or overnight).
Calories 314 (72% form fat) • carb. 18g • pro. 4g• fat 26g • sat. fat 15g
• chol. 201mg• sod. 103mg • calc. 87mg • fiber 0g Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker
on; pour the mixture into freezer bowl and let mix until thicken, about

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 20-25 minutes. The ice cream will have a soft, creamy texture. If a firmer WHITE CHOCOLATE ICE CREAM WITH
consistency is desired, transfer the ice cream to an airtight container CHOCOLATE CHUNKS AND MACADAMIA NUTS
and place in freezer for about two hours. Remove from freezer about
10 minutes before serving. Makes ten 1⁄2-cup servings
Nutritional information per serving: 11⁄4 cups whole milk
Calories 359 (60% from fat) • carb. 33g • pro. 7g • fat 26g • 11⁄3 cups heavy cream
sat. fat 15g • chol. 136mg • sod. 51mg • calc. 99mg • fiber 3g 2
⁄3 cup sugar
4 large eggs
8 ounces white chocolate, chopped (not summer coating)
1 tablespoon brandy or Kirschwasser
GREEN TEA ICE CREAM 1 teaspoon vanilla extract
Makes ten 1⁄2-cup servings 1 teaspoon almond extract
2 ounces bittersweet chocolate, chopped in 1⁄4–1⁄2-inch chunks
2 cups whole milk
1
⁄3 cup toasted macadamia nuts, chopped
11⁄4 cups heavy cream Combine milk and cream in a heavy bottomed saucepan and bring to
3 tablespoons green tea powder (matcha – available in a simmer over medium low heat. In a medium bowl, beat the sugar and
Asian markets) eggs until thick and light. Measure out one cup of the hot milk mixture.
5 egg yolks With the mixer on low speed, add the hot milk to the egg mixture in a
3
⁄4 cup granulated sugar steady stream. Stir the egg mixture into the saucepan. Cook over low
heat, stirring constantly, until the mixture reaches 160°F when checked
Bring milk, cream and green tea to a low simmer. Remove from heat and with an instant read or candy thermometer. Add the chopped white
let steep for 15 minutes. chocolate, and stir until it is completely melted. Transfer to a bowl.
Cover with plastic wrap placed directly on the surface of the custard
Beat egg yolks with sugar using a hand mixer on medium speed until
and refrigerate until completely cooled (at least 8 hours).
thick and pale – mixture should resemble mayonnaise. On low speed,
gradually beat 1 cup of the warm milk into the egg yolk mixture. Stir the Turn on the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet
egg mixture into the rest of the milk mixture. Place over medium heat Maker on; pour the mixture into freezer bowl and let mix until thicken,
and stir until thick, and temperature reaches 160°F – do not boil. Pour about 20-25 minutes. Five minutes before mixing ends, (mixture will be
through a strainer. Stir in vanilla and a drop or two of green food coloring thick and creamy with the appearance of a soft serve ice cream) add the
if desired. Cover with a sheet of plastic wrap placed directly on the cus- chopped chocolate and nuts – continue to mix for 5 minutes. If desired,
tard. Refrigerate 8 hours or overnight. transfer the ice to an airtight container and place in freezer until firm.
Remove from freezer 10 minutes before serving.
Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Maker
on; pour the mixture into freezer bowl and let mix until thicken, about Nutritional information per serving:
20-25 minutes. The ice cream will have a soft, creamy texture. If a firmer Calories 402 (62% from fat) • carb. 32g • pro. 6g • fat 29g
consistency is desired, transfer the ice cream to an airtight container • sat. fat 15g • chol. 141mg • sod. 78mg • calc. 137mg • fiber 1g
and place in freezer for about two hours. Remove from freezer about
10 minutes before serving.
Nutritional information per serving:
Calories 214 (59% from fat) • carb. 19g • pro. 3g • fat 14g
• sat. fat 8g • chol. 113mg • sod. 40mg • calc. 85mg • fiber 0g

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 FROZEN YOGURTS RASPBERRY FROZEN YOGURT
Makes ten 1⁄2-cup servings

VANILLA FROZEN YOGURT 16 ounces raspberries (can use frozen, thawed)

1 cup granulated sugar
Makes ten ⁄2-cup servings
1
1
⁄3 cup fresh lime juice
1 ⁄41
cups whole milk 3 cups fat-free vanilla yogurt
3
⁄4 cup granulated sugar Place raspberries, sugar and lime juice in a medium bowl. Stir to blend.
21⁄2 cups plain fat-free yogurt Cover and allow to macerate for 2–3 hours in the refrigerator. Place the
1
⁄4 cup heavy cream raspberry mixture in a blender and blend for 15–20 seconds to purée.
1 tablespoon pure vanilla extract
Strain the mixture using a fine mesh strainer (chinois), pressing through
Place milk and sugar in a medium bowl; combine, using a whisk or hand the solids to remove all the seeds; discard seeds.
mixer on low speed, until sugar is completely dissolved. Stir in yogurt,
heavy cream and vanilla. Combine the raspberry purée with the yogurt. Stir to blend until smooth.

Turn the Cuisinart Classic Frozen Yogurt-Ice Cream and Sorbet

TM Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet
Maker on; pour the mixture into freezer bowl and let mix until thicken, Maker on; pour the mixture into freezer bowl and let mix until thicken,
about 20-25 minutes. The yogurt will have a soft, creamy texture. If a about 20-25 minutes. The yogurt will have a soft, creamy texture. If a
firmer consistency is desired, transfer the yogurt to an airtight container firmer consistency is desired, transfer the yogurt to an airtight container
and place in freezer for about two hours. Remove from freezer about and place in freezer for about two hours. Remove from freezer about
10 minutes before serving. 10 minutes before serving.
Nutritional information per serving:
Nutritional information per serving:
Calories 157 (0% from fat) • carb. 36g • pro. 3g • fat 0g
Calories 130 (22% from fat) • carb. 21g • pro. 5g • fat 3g
• sat. fat 0g • chol. 1mg • sod. 40mg • calc. 116mg • fiber 2g
• sat. fat 2g • chol. 14mg • sod. 62mg • calc. 145mg • fiber 0g

CHOCOLATE FROZEN YOGURT QUICK PEACH FROZEN YOGURT

Makes ten 1⁄2-cup servings
Makes ten 1⁄2-cup servings
11⁄2 cups whole milk or fat-free half-and-half
9 ounces bittersweet or semisweet chocolate, chopped 1 can (14 ounces) peaches packed in juice
1
⁄3 cup sugar 3 cups lowfat vanilla yogurt
21⁄2 cups lowfat or fat-free vanilla yogurt
1
⁄3 cup sugar
Drain peaches, reserving 1⁄2 cup of the juice. Place peaches in a
Combine the milk, chocolate and sugar in a 2-quart saucepan. Cook Cuisinart® blender or food processor fitted with the metal blade, and
over medium heat, stirring constantly, until the chocolate is completely pulse to chop the peaches. Add the vanilla yogurt, sugar, and reserved
melted and sugar is dissolved. Cool completely in refrigerator. Stir in peach juice. Process until smooth and the sugar is dissolved, about
vanilla yogurt. 1 minute.
Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet
Maker on; pour the mixture into freezer bowl and let mix until thicken, Maker on; pour the mixture into freezer bowl and let mix until thicken,
about 20-25 minutes. The yogurt will have a soft, creamy texture. If a about 20-25 minutes. The yogurt will have a soft, creamy texture. If a
firmer consistency is desired, transfer the yogurt to an airtight container firmer consistency is desired, transfer the yogurt to an airtight container
and place in freezer for about two hours. Remove from freezer about and place in freezer for about two hours. Remove from freezer about
10 minutes before serving. 10 minutes before serving.

Nutritional information per serving (made with whole milk): Nutritional information per serving:
Calories 219 (45% from fat) • carb. 28g • pro. 6g • fat 12g Calories 111 (6% from fat) • carb. 24g • pro. 3g • fat 1g
• sat. fat 7g • chol. 8mg • sod. 56mg • calc. 157mg • fiber 1g • sat. fat 0g • chol. 5mg • sod. 59mg • calc. 140mg • fiber 1g

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 SORBETS & SHERBETS BLUEBERRY SORBET
Makes ten 1⁄2-cup servings

11⁄3 cups granulated sugar

FRESH LEMON SORBET ⁄3
2
cup water
Makes ten ⁄2-cup servings
1
21⁄2 pounds fresh or frozen blueberries (wild if possible)
2 cups sugar 3 tablespoons fresh lime juice
2 cups water 2 tablespoons light corn syrup
11⁄2 cups freshly squeezed lemon juice
1 tablespoon finely chopped lemon zest * Place sugar and water in a 11⁄2-quart saucepan and bring to a boil over
high heat. Reduce heat to medium and cook, undisturbed, until sugar is
dissolved. Allow to cool completely. Thaw blueberries if frozen.
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 Place blueberries and lime juice in a blender or food processor fitted
until the sugar dissolves, about 3–5 minutes. Cool completely. This is with the metal blade. Purée until smooth – this may require two batches,
called simple syrup, and may be made ahead in larger quantities to have depending upon the size of the blender or processor. Press through a
on hand for making Fresh Lemon Sorbet. Keep refrigerated until ready fine mesh sieve to remove seeds; discard seeds. Combine the strained
to use. blueberry purée with the cooled sugar syrup and corn syrup. Refrigerate
2 hours or longer for best results. Remove from freezer 10 minutes
When cool, add the lemon juice and zest; stir to combine. before serving.
Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet
Maker on; pour the mixture into freezer bowl and let mix until thicken, Maker on; pour the mixture into freezer bowl and let mix until thicken,
about 20-25 minutes. The sorbet will have a soft texture. If a firmer about 20-25 minutes. The sorbet will have a soft texture. If a firmer
consistency is desired, transfer the sorbet to an airtight container and consistency is desired, transfer the sorbet to an airtight container and
place in freezer for about two hours. Remove from freezer about place in freezer for about two hours. Remove from freezer about
10 minutes before serving. 10 minutes before serving.
Nutritional information per serving: Nutritional information per serving:
Calories 204 (0% from fat) • carb. 52g • pro. 19g • fat 0g Calories 173 (4% from fat) • carb. 48g • pro. 1g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 2mg • sat. fat 0g • chol. 0mg • sod. 5mg • calc. 12mg • fiber 3g
Variations:
Fresh Lime Sorbet: Substitute 11⁄2 cups freshly squeezed lime juice
for the lemon juice and 1 tablespoon finely chopped lime zest for the MANGO TANGO SORBET
lemon zest. Makes ten 1⁄2-cup servings
Fresh Lemon-Lime Sorbet: Use half lemon juice and half lime juice and 2 cups mango cubes (1⁄2 inch) – fresh or frozen, thawed
1
⁄2 tablespoon each of finely chopped lemon and lime zest. 1 cup granulated sugar
*When zesting a lemon or lime, use a vegetable peeler to remove the
1
⁄4 cup fresh lemon juice
colored part of the citrus rind. zest of 1 tangerine or orange
21⁄4 cups unsweetened tangerine juice
Place mango cubes, sugar, lemon juice and tangerine zest in a medium
bowl and stir. Allow to macerate for 1 hour or longer. Stir. Place in a
blender or food processor and blend/process until completely puréed
and smooth. Stir in tangerine juice. Refrigerate for 1 hour or longer.
Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet
Maker on; pour the mixture into freezer bowl and let mix until thicken,
about 20-25 minutes. The sorbet will have a soft texture. If a firmer

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 consistency is desired, transfer the sorbet to an airtight container and DARK CHOCOLATE CHERRY SORBET
place in freezer for about two hours. Remove from freezer about
10 minutes before serving. Makes ten 1⁄2-cup serving
Nutritional information per serving: 11⁄2 cups water
Calories 124 (1% from fat) • carb. 32g • pro. 0g • fat 0g 11⁄2 cups granulated sugar
• sat. fat 0g • chol. 0mg • sod. 1mg • calc. 14mg • fiber 1g 11⁄2 cups unsweetened cocoa powder
1
⁄2 cup maraschino cherry juice
1 teaspoon pure vanilla extract
3
⁄4 cup halved maraschino cherries

CRANBERRY/CRANBERRY GINGER SORBET Combine the water and sugar in a 33⁄4 quart saucepan and place over
Makes ten ⁄2-cup servings
1 medium heat. Stir until the sugar dissolves. Whisk in the cocoa;
bring mixture to a simmer. Simmer for 3 minutes, stirring constantly.
3 cups fresh cranberries, washed and drained, Remove from heat and pour through a fine strainer into a bowl. Stir in
stems removed and discarded the maraschino cherry juice and vanilla. Cover and chill in the refrigerator
1 ⁄2
1
cups granulated sugar for 8 hours.
11⁄2 cups white grape juice
Stir the chilled mixture.
1 cup water
1 tablespoon chopped fresh ginger* Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet
1
⁄4 teaspoon salt Maker on; pour the mixture into freezer bowl and let mix until thicken,
2 tablespoons light corn syrup about 20-25 minutes. The sorbet will have a soft texture. If a firmer
Place cranberries, sugar, white grape juice, water, ginger and salt in a consistency is desired, transfer the sorbet to an airtight container and
3 3⁄4 quart saucepan. Bring to a boil over high heat. Reduce heat to medi- place in freezer for about two hours. Remove from freezer about
um low and simmer for 15 minutes, until berries have popped and sugar 10 minutes before serving.
has dissolved. Cool 10 to 15 minutes. Drain cranberries (reserve cooking Nutritional information per serving:
liquid) and place in work bowl of food processor or in a blender. Add 1 Calories 158 (8% from fat) • carb. 40g • pro. 2g • fat 2g
cup cooking liquid. Cover and process until completely puréed and • sat. fat 1g • chol. 0mg • sod. 86mg • calc. 22mg • fiber 5g
smooth. Press through a fine mesh strainer to remove seeds and pulp;
discard seeds and pulp. Stir in remaining cooking liquid and corn syrup.
Cover and refrigerate until totally chilled – 6 hours or longer. For Dark Chocolate Sorbet: Increase water to 2 cups. Use 3⁄4 cup
granulated sugar and 3⁄4 cup packed brown sugar in place of 11⁄2 cups
Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet granulated sugar. Omit the maraschino cherries and juice. Add 2
Maker on; pour the mixture into freezer bowl and let mix until thicken, teaspoons pure vanilla extract and 1 teaspoon ground cinnamon.
about 20-25 minutes. The sorbet will have a soft texture. If a firmer
consistency is desired, transfer the sorbet to an airtight container and
place in freezer for about two hours. Remove from freezer about
10 minutes before serving.
*For Cranberry Sorbet, omit ginger. May add zest of 1 orange EARL GREY SORBET
or lime. Makes ten 1⁄2-cup servings
Nutritional information per serving: 41⁄4 cups water
Calories 164 (0% from fat) • carb. 42g • pro. 0g • fat 0g 2 cups granulated sugar
• sat. fat 0g • chol. 0mg • sod. 69mg • calc. 5mg • fiber 1g 12 Earl Grey tea bags
1
⁄3 cup fresh lemon juice
Combine water and sugar in a medium saucepan and bring to a boil.
Reduce heat to simmer and let cook until sugar is dissolved – do not
stir. Add tea bags and let steep for 15 minutes. Remove, squeeze and

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 discard tea bags. Allow liquid to come to room temperature; stir in Place berries, sugar and lemon juice in a medium bowl. Stir to combine.
lemon juice. Chill for 6 hours or longer. Allow to macerate for 2 hours or longer. Berries will release natural
juices. Place berry mixture in blender or food processor (may need to
Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet do this in two batches). Process until completely puréed. Strain through
Maker on; pour the mixture into freezer bowl and let mix until thicken, a fine-mesh sieve, pressing out seeds. Discard seeds. Stir in half-and-half.
about 20-25 minutes. The sorbet will have a soft texture. If a firmer
consistency is desired, transfer the sorbet to an airtight container Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet
and place in freezer for about two hours. Remove from freezer about Maker on; pour the mixture into freezer bowl and let mix until thicken,
10 minutes before serving. about 20-25 minutes. The sherbet will have a soft texture. If a firmer
consistency is desired, transfer the sherbet to an airtight container
Earl Grey Sorbet is very good as a summer treat with fresh berries or and place in freezer for about two hours. Remove from freezer about
sliced fresh peaches. 10 minutes before serving.
Nutritional information per serving:
Nutritional information per serving:
Calories 157 (0% from fat) • carb. 41g • pro. 0g • fat 0g
Calories 122 (8% from fat) • carb. 26g • pro. 2g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 3mg • calc. 1mg • fiber 1g
• sat. fat 1g • chol. 4mg • sod. 104mg • calc. 77mg • fiber 1g

ORANGE CREAMSICLE SHERBET

Makes ten 1⁄2-cup servings DRINKS
1 ⁄21
cups frozen orange juice concentrate, thawed
3 tablespoons granulated sugar FROZEN STRAWBERRY DAIQUIRIS
3 cups fat-free half-and-half or reduced-fat milk Makes ten 1⁄2-cup servings
2 teaspoons vanilla extract
Combine orange juice concentrate, sugar and 1 cup half-and-half in a 1 cup fresh strawberries, washed and hulled (may also use
blender and blend until smooth. Stir in remaining half-and-half and vanilla. frozen, thawed, no sugar added)
21⁄2 cups water
Turn the Cuisinart ClassicTM Frozen Yogurt-Ice Cream and Sorbet 2
⁄3 cup granulated sugar
Maker on; pour the mixture into freezer bowl and let mix until thicken, 1
⁄2 cup lime juice
about 20-25 minutes. The sherbet will have a soft texture. If a firmer 1
⁄2 cup light rum
consistency is desired, transfer the sherbet to an airtight container
and place in freezer for about two hours. Remove from freezer about Place the strawberries in a blender or food processor fitted with the
10 minutes before serving. metal blade; pulse to chop, then process to purée, about 20–30 seconds.
Nutritional information per serving: Add the remaining ingredients and process until smooth. Turn the
Calories 125 (8% from fat) • carb. 26g • pro. 3g • fat 1g Cuisinart Classic™ Frozen Yogurt-Ice Cream & Sorbet Maker on, pour
• sat. fat 1g • chol. 4mg • sod. 105mg • calc. 82mg • fiber 0g pureéd strawberry mixture into freezer bowl through ingredient spout
and mix until the mixture becomes slushy, about 20–25 minutes.
Serve immediately.

VERY BERRY SHERBET Nutritional information per serving:

Makes ten 1⁄2-cup servings Calories 83 (0% from fat) • carb. 14g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 1mg
1 12-ounce bag frozen mixed berries, puréed and strained to
remove seeds, or fresh berries in season
⁄2
1
cup granulated sugar
3 tablespoons fresh lemon juice
2 1⁄4 cups fat-free half-and-half or whole milk

10

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 BROWN COW SLUSHY
Makes 3 to 4 servings
11⁄4 cups fat-free half-and-half
1
⁄3 cup granulated sugar
31⁄2 cups best-quality root beer

In a medium mixing bowl, use a hand mixer to combine the half-and-half

and granulated sugar until the sugar is dissolved, about 1–2 minutes on
low speed. Stir in root beer. Turn the Cuisinart Classic™ Frozen Yogurt-Ice
Cream & Sorbet Maker on; pour the mixture into freezer bowl, and let mix
until thickened and slushy, about 12–20 minutes, depending on thickness
preferred. Transfer to tall glasses and serve with straws and a maraschi-
no cherry garnish.

Nutritional information per serving:

Calories 218 (28% from fat) • carb. 39g • pro. 2g • fat 7g
• sat. fat 4g • chol. 22mg • sod. 49mg • calc. 73mg • fiber 0g

SLUSHY JULIUS
Makes 3 to 4 servings
11⁄2 cups water
⁄4
1
cup granulated sugar
9 ounces frozen orange juice concentrate, thawed
13⁄4 cups milk or coconut milk (unsweetened, can use lowfat)
11⁄2 teaspoons pure vanilla extract

Combine water and sugar and stir until sugar is completely dissolved.
Stir in remaining ingredients. Turn the Cuisinart Classic™ Frozen Yogurt-Ice
Cream & Sorbet Maker on; pour the mixture into freezer bowl, and let mix
until thickened and slushy, about 12–20 minutes, depending on thickness
preferred. Transfer to tall glasses and serve with straws and a maraschi-
no cherry garnish.

Nutritional information per serving:

Calories 195 (16% from fat) • carb. 37g • pro. 5g • fat 4g
• sat. fat 2g • chol. 14mg • sod. 54mg • calc. 141mg • fiber 0g

For an “adult” drink, use the coconut milk version and add 1⁄3–1⁄2 cup rum.

11

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