[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"top-categories":3,"$f3VUkbH0gfekd8Y3m-ZcK9y1gmesbiJhYz-h_Cbz1XUM":106,"$fQxdK5JhTGF-cJ5xUxhn5ES2znJxNT1NehrHJX76Qx9c":207},{"statusCode":4,"message":5,"data":6},200,"Found top categories!",[7,11,15,20,24,28,32,37,41,46,50,54,58,62,66,70,74,78,82,86,90,94,97,101],{"_id":8,"name":9,"slug":9,"posts_count":10},"65b98e6b00650ab0139663cb","philips",284,{"_id":12,"name":13,"slug":13,"posts_count":14},"65f193f50b38412280a12a8b","remington",224,{"_id":16,"name":17,"slug":18,"posts_count":19},"65b98303fb1e5a098bef4288","hamilton beach","hamilton-beach",215,{"_id":21,"name":22,"slug":22,"posts_count":23},"6603f189559bb40f61d73dc8","beurer",180,{"_id":25,"name":26,"slug":26,"posts_count":27},"66a23a3fe0221e50e61db0cb","midea",153,{"_id":29,"name":30,"slug":30,"posts_count":31},"660804c989b73d8967d265f8","eufy",145,{"_id":33,"name":34,"slug":35,"posts_count":36},"6a9fb99d5c45270d9f9c206c","fisher&paykel","fisherpaykel",138,{"_id":38,"name":39,"slug":39,"posts_count":40},"65b97c51fb1e5a098bef4260","hp",135,{"_id":42,"name":43,"slug":44,"posts_count":45},"6a7b3040d0a08570392cf78c","ge appliances","ge-appliances",131,{"_id":47,"name":48,"slug":48,"posts_count":49},"65b998aad7d1d87020daef72","cuisinart",126,{"_id":51,"name":52,"slug":52,"posts_count":53},"65b9640247dc48a130b9ba12","jbl",124,{"_id":55,"name":56,"slug":56,"posts_count":57},"65b98fa1d7d1d87020daed54","tp-link",116,{"_id":59,"name":60,"slug":60,"posts_count":61},"6a7edd76a4ec6f30ae365cfd","carrier",102,{"_id":63,"name":64,"slug":64,"posts_count":65},"6a38da0635740ca1a7be5a67","neomounts",100,{"_id":67,"name":68,"slug":68,"posts_count":69},"65f9637e55041d5cae9e88db","garmin",99,{"_id":71,"name":72,"slug":72,"posts_count":73},"65b99806fb1e5a098bef4423","netgear",96,{"_id":75,"name":76,"slug":76,"posts_count":77},"6901d6bc1c83bca499ec173a","aiwa",93,{"_id":79,"name":80,"slug":80,"posts_count":81},"6a4debda47666dc6def30a08","miele",86,{"_id":83,"name":84,"slug":84,"posts_count":85},"6608037d6af97e2169c54699","breville",84,{"_id":87,"name":88,"slug":88,"posts_count":89},"660153a35f81e3a1279b2c70","vornado",82,{"_id":91,"name":92,"slug":92,"posts_count":93},"6606e00391396ca9bc11cbac","panasonic",80,{"_id":95,"name":96,"slug":96,"posts_count":93},"65b11034a11348dfd8d98a09","samsung",{"_id":98,"name":99,"slug":99,"posts_count":100},"697d02bfd416cb090162e21c","suunto",77,{"_id":102,"name":103,"slug":104,"posts_count":105},"661e7a4289b73d8967d63cfc","instant pot","instant-pot",76,{"statusCode":4,"message":107,"data":108},"Post found!",{"post":109,"relatedPosts":179,"linkTags":204},{"_id":110,"title":111,"full_title":112,"content":113,"status":114,"category":115,"category_name":48,"tags":117,"published_at":138,"pdf_type":139,"doc_type":140,"faqs":141,"show_pdf":172,"createdAt":173,"updatedAt":174,"firebase_pdf_path":175,"meta_description":176,"feature_image":116,"firebase_pdf_url":177,"permalink":116,"feature_image_url":116,"category_title":178,"id":110},"662cf22d48f1b6bc962df059","Frozen Yogurt & Ice Cream Maker ICE-70C","Cuisinart Frozen Yogurt & Ice Cream Maker ICE-70C User Guide","\u003Chtml>\u003Chead>\u003C\u002Fhead>\u003Cbody>\u003Ch2>Cuisinart \u003Cstrong>Gelateria Gelato & Sorbet Maker ICE-70C\u003C\u002Fstrong>\u003C\u002Fh2>\u003Cfigure class=\"image\">\u003Cimg style=\"aspect-ratio:1254\u002F1254;\" src=\"https:\u002F\u002Fmanualsfact.com\u002Fmedia\u002Fposts\u002F662cf22d48f1b6bc962df059\u002Fcuisinart_gelateria_gelato_&_sorbet_maker_ice-70c.png\" width=\"1254\" height=\"1254\" alt=\"cuisinart_gelateria_gelato_&_sorbet_maker_ice-70c.png\" loading=\"lazy\">\u003C\u002Ffigure>\u003Cp>The Cuisinart Gelateria Frozen Yogurt is a high-quality ice cream maker that allows you to create your favorite frozen yogurt, gelato, and sorbet at home. With a sleek and stylish design, this machine is not only functional but also a great addition to your kitchen appliances. The estimated price of the Cuisinart Gelateria Frozen Yogurt is around $200 to $250, and it is now available in the market.\u003C\u002Fp>\u003Ch2>Detailed Specifications\u003C\u002Fh2>\u003Cp>The Cuisinart Gelateria Frozen Yogurt has the following key features:\u003C\u002Fp>\u003Cul>\u003Cli>1.5-quart capacity\u003C\u002Fli>\u003Cli>Stainless steel housing\u003C\u002Fli>\u003Cli>Easy-lock lid with a large spout\u003C\u002Fli>\u003Cli>Includes double-insulated freezer bowl\u003C\u002Fli>\u003Cli>Instant-stop function\u003C\u002Fli>\u003Cli>3 preset settings: frozen yogurt, gelato, and sorbet\u003C\u002Fli>\u003Cli>60-minute countdown timer\u003C\u002Fli>\u003Cli>Removable mixing paddle\u003C\u002Fli>\u003Cli>Non-slip rubber feet\u003C\u002Fli>\u003Cli>cord storage\u003C\u002Fli>\u003C\u002Ful>\u003Ch2 style=\"margin-left:0px;\">\u003Cstrong>FEATURES AND BENEFITS\u003C\u002Fstrong>\u003C\u002Fh2>\u003Cfigure class=\"image\">\u003Cimg style=\"aspect-ratio:178\u002F470;\" src=\"https:\u002F\u002Fmanualsfact.com\u002Fmedia\u002Fposts\u002F662cf22d48f1b6bc962df059\u002F1.png\" alt=\"1.png\" width=\"178\" height=\"470\" loading=\"lazy\">\u003C\u002Ffigure>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Cap With Measurement Cup\u003C\u002Fstrong>\u003Cbr>Pour recipe ingredients through the spout. Also use to add ingredients, like chips or nuts, without interrupting the freezing cycle.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Easy-Lock Lid with Ingredient Spout\u003C\u002Fstrong>\u003Cbr>Transparent to let you watch the freezing process as it progresses. Lid is designed to easily lock to the base.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Mixing Arm\u003C\u002Fstrong>\u003Cbr>Mixes and aerates ingredients in freezer bowl to create frozen desserts.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Freezer Bowl\u003C\u002Fstrong>\u003Cbr>Contains cooling liquid within a double insulated wall to create fast and even freezing. Double wall keeps the bowl cool and at an even temperature.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Control Panel with Timer\u003C\u002Fstrong>\u003Cbr>Select function and preset program time will appear.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Base\u003C\u002Fstrong>\u003Cbr>Contains heavy-duty motor system strong enough to handle ice cream, gelato, frozen yogurt, and sorbet.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Rubber Feet (not shown)\u003C\u002Fstrong>\u003Cbr>Nonslip feet keep base stationary during use.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Cord Storage (not shown)\u003C\u002Fstrong>\u003Cbr>Unused cord is easily pushed into the bottom of base to keep counters neat and safe.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>BEFORE USING FOR THE FIRST TIME\u003C\u002Fstrong> \u003C\u002Fp>\u003Cp style=\"margin-left:0px;\">DO NOT immerse the motor base in water. Wipe it with a moist cloth. Wash the lid, freezer bowl and mixing arm in warm soapy water to remove any dust or residue from the manufacturing and shipping process. DO NOT clean any of the parts with abrasive cleaners or hard implements.\u003C\u002Fp>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>FREEZING TIME AND BOWL PREPARATION\u003C\u002Fstrong> \u003C\u002Fp>\u003Cp style=\"margin-left:0px;\">The freezer bowl must be completely frozen before you begin your recipe. For the most convenient frozen desserts, leave your freezer bowl in the freezer at all times. You can take it out any time for immediate use. In general, freezing time is between 12 hours and 24 hours. To determine whether the bowl is completely frozen, shake it. If you do not hear liquid moving, the cooling liquid is frozen. Before freezing, wash and dry the bowl. We recommend that you place the freezer bowl in the back of your freezer where it is coldest. Reminder: Your freezer should be set to 0°F (-18°C) to ensure proper freezing of all foods.\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>MAKING FROZEN DESSERTS\u003C\u002Fstrong>\u003C\u002Fh3>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">Use Cuisinart recipes from the pages that follow, or use your own recipe, making sure it yields 2 quarts (1.89 L) or less. Do not fill the freezer bowl higher than 1\u002F2 inch (1.25 cm) from the top. The ingredients will increase in volume during the freezing process. For best results, prepare ingredients in a container from which it is easy to pour.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Remove the freezer bowl from the freezer. Place freezer bowl on the center of the base.\u003C\u002Fp>\u003Cul>\u003Cli>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>NOTE\u003C\u002Fstrong>: Bowl will begin to defrost quickly once it has been removed from the freezer. Use it immediately after removing from the freezer.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Ful>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Place mixing arm in the freezer bowl. The arm does not fit tightly. It rests in the center of the bowl, with the circle side facing up.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Place lid on base, oriented to the right of center, and turn clockwise to lock. Easy-lock lid mechanism allows the lid to rest on the base.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Once the unit is plugged in, all function buttons should be lit. Using the control panel, select the desired function: ICE CREAM, GELATO or SORBET. You will hear a beep indicating ready mode.\u003C\u002Fp>\u003Cul>\u003Cli>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Note\u003C\u002Fstrong>: Use the ICE CREAM function when preparing frozen yogurt. The function cannot be changed after the preparation cycle begins. If necessary, press Start\u002FStop twice to reset the unit.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Ful>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Adjust the preset time by using the arrows, if necessary. Max time is 60 minutes. (Time cannot be adjusted after the process begins.) Select Start\u002FStop. The freezer bowl will start turning, and the pre-programmed time will appear on the LCD screen.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Immediately pour ingredients through the ingredient spout. Place the measurement cup on the lid.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Frozen desserts will be done in 15 to 40 minutes. The time will depend on the recipe and volume of the dessert you are making. When the mixture has thickened to your liking, it is done. If you desire a firmer consistency, transfer the dessert to an airtight container and store in the freezer for two or more hours.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">Once the time expires, the timer will begin counting negative to keep the unit cool for an additional maximum time of 30 minutes. The unit will beep for 5 seconds every 5 minutes during the keep-cool feature to remind you that your dessert is ready to serve or store.\u003C\u002Fp>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>NOTE\u003C\u002Fstrong>: There are many variables to the final consistency — room temperature, bowl temperature, ingredient temperature, etc. If the recipe is done sooner, press Start\u002FStop.\u003C\u002Fp>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>NOTE\u003C\u002Fstrong>: Do not store frozen desserts in the freezer bowl. Desserts will stick to the side of the freezer bowl and may damage the bowl. Store only in a plastic airtight container.\u003C\u002Fp>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>ADDING INGREDIENTS\u003C\u002Fstrong>\u003C\u002Fp>\u003Cp style=\"margin-left:0px;\">In general, ingredients such as chips and nuts should be added about 5 minutes before the recipe is complete. Once the dessert has begun to thicken, add the ingredients through the ingredient spout. To add a chocolate swirl to ice cream, gelato or frozen yogurt, drizzle in hot fudge or melted chocolate. The melted chocolate will harden once it makes contact with the freezing ingredients so add it in a slow drizzle to ensure that it does not clump.\u003C\u002Fp>\u003Ch2 style=\"margin-left:0px;\">\u003Cstrong>SAFETY FEATURE\u003C\u002Fstrong>\u003C\u002Fh2>\u003Cp style=\"margin-left:0px;\">Cuisinart Gelateria Frozen Yogurt, Ice Cream, Gelato & Sorbet Maker is equipped with a safety feature that automatically stops the unit if the system overheats. This may occur if the dessert is extremely thick, if the unit has been running for an excessively long period of time, or if added ingredients (nuts, etc.) are in extremely large pieces. Remove ingredients to serve or store, press the Start\u002FStop, begin the process again, if making another cycle.\u003C\u002Fp>\u003Ch2>Detailed Description\u003C\u002Fh2>\u003Cp>The Cuisinart Gelateria Frozen Yogurt is a versatile and easy-to-use ice cream maker that can help you create delicious and healthy treats at home. Its 1.5-quart capacity is perfect for making desserts for the whole family or a small group of friends. The stainless steel housing is not only durable but also adds a modern and stylish touch to your kitchen. The easy-lock lid with a large spout ensures that the mixture stays inside the bowl while mixing, and the removable mixing paddle makes cleaning a breeze.\u003C\u002Fp>\u003Cp>One of the unique features of the Cuisinart Gelateria Frozen Yogurt is its double-insulated freezer bowl, which eliminates the need for ice and salt. The instant-stop function allows you to stop the machine at any time, giving you full control over the consistency of your frozen dessert. The 60-minute countdown timer is also a convenient feature, ensuring that your dessert is ready at the perfect time.\u003C\u002Fp>\u003Ch2 style=\"margin-left:0px;\">\u003Cstrong>RECIPES\u003C\u002Fstrong>\u003C\u002Fh2>\u003Cp style=\"margin-left:0px;\">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 (1.89 L) or less.\u003C\u002Fp>\u003Cul>\u003Cli>\u003Cp style=\"margin-left:0px;\">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.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">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.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">You may substitute lower-fat creams (e.g., half and half) and\u002For 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).\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">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.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Ful>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Simple Vanilla Ice Cream\u003C\u002Fstrong> \u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">This ice cream can easily be dressed up by adding your favorite chopped candies or sprinkles at the end of churning.\u003Cbr>Makes about 7 cups (1.75 L) [fourteen ½-cup (125 ml) servings]\u003Cbr>1½ cups (375 ml) whole milk\u003Cbr>1 cup (250 ml) plus 2 tablespoons (30 ml) granulated sugar\u003Cbr>Pinch kosher salt\u003Cbr>3 cups (750 ml) heavy cream\u003Cbr>1½ tablespoons (25 ml) pure vanilla extract\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar, and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Ice Cream and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]:\u003C\u002Fstrong> Calories 260 (67% from fat) • carb. 19g • pro. 2g • fat 20g • sat. fat 12g • chol. 75mg • sod. 45mg • calc. 66mg • fiber 0g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Simple Chocolate Ice Cream\u003C\u002Fstrong>\u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">For a real treat, serve this with our Hot Fudge Sauce on page 26.\u003Cbr>Makes about 7 cups (1.75 L) [fourteen ½-cup (125 ml) servings]\u003Cbr>2⁄3 cup (150 ml) cocoa powder, sifted\u003Cbr>½ cup (125 ml) granulated sugar\u003Cbr>1⁄3 cup (75 ml) packed brown sugar\u003Cbr>Pinch kosher salt\u003Cbr>1½ cups (375 ml) whole milk\u003Cbr>3½ cups (875 ml) heavy cream\u003Cbr>2 teaspoons (10 ml) pure vanilla extract\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">Put the cocoa, sugars, and salt in a medium bowl; whisk to combine, breaking up any larger pieces with your fingers. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the dry ingredients are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Ice Cream and then START\u002FSTOP. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]:\u003C\u002Fstrong> Calories 283 (72% from fat) • carb. 17g • pro. 3g • fat 23g • sat. fat 14g • chol. 85mg • sod. 46mg • calc. 71mg • fiber 1g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Peanut Butter Cup Ice Cream\u003C\u002Fstrong> \u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">One of the easiest ice creams to make, the rich peanut butter flavor in this ice cream will have your friends and family in awe.\u003Cbr>Makes about 6 cups (1.5 L) [twelve ½-cup (125 ml) servings]\u003Cbr>1 cup (250 ml) good quality peanut butter\u003Cbr>2⁄3 cup (150 ml) granulated sugar\u003Cbr>1 cup (250 ml) whole milk\u003Cbr>2 cups (500 ml) heavy cream\u003Cbr>1 teaspoon (5 ml) pure vanilla extract\u003Cbr>1 cup (250 ml) chopped chocolate peanut butter cup candies\u003Cbr>(about 15 miniature peanut butter cups)\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">In a medium mixing bowl, use a hand mixer on low speed to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Ice Cream and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. When the ice cream is almost fully churned, gradually add the chopped candy. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]: \u003C\u002Fstrong>Calories 365 (68% from fat) • carb. 23g • pro. 8g • fat 29g • sat. fat 12g • chol. 58mg • sod. 157mg • calc. 58mg • fiber 2g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Banana Walnut Chip Ice Cream\u003C\u002Fstrong> \u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">Do not be intimidated by the multiple steps in this ice cream. The end result of frozen banana, toasted walnuts, and flecks of chocolate makes it worth every minute.\u003Cbr>Makes about 6 cups (1.5 L) [twelve ½-cup (125 ml) servings]\u003Cbr>¾ cup (175 ml) whole milk\u003Cbr>2½ cups (625 ml) heavy cream\u003Cbr>1 whole vanilla bean, halved and seeds scraped\u003Cbr>½ teaspoon (2 ml) pure vanilla extract\u003Cbr>½ teaspoon (2 ml) kosher salt\u003Cbr>½ cup (125 ml) packed dark brown sugar\u003Cbr>1 tablespoon (15 ml) water\u003Cbr>3 tablespoons (45 ml) unsalted butter\u003Cbr>3 large bananas, cut into 1-inch pieces\u003Cbr>2 tablespoons (30 ml) rum\u003Cbr>½ teaspoon (2 ml) fresh lemon juice\u003Cbr>¾ cup (175 ml) toasted walnuts, roughly chopped 6 ounces (170 g) bittersweet chocolate, roughly chopped\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">In a medium saucepan set over medium-low heat, bring the milk, cream, scraped vanilla bean (including the pod), vanilla extract, and the salt just to a boil. Remove from heat; let mixture steep for 30 minutes.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">While the milk\u002Fcream mixture is steeping, heat the sugar with water in a large skillet until it begins to sizzle. Stir in the butter and heat until melted. Add the bananas; cook for about 2 minutes, or until fragrant and softened. Carefully stir in the rum and cook for an additional 2 minutes, or until slightly thickened. Remove from heat. Stir the lemon juice into the bananas and then mix into the steeped milk\u002Fcream. Cover and refrigerate at least 2 hours, or overnight.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Right before churning ice cream, melt the bittersweet chocolate in a bowl set over a pot of simmering water. Keep chocolate at room temperature (it should remain fluid, but not hot).\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Remove the vanilla pod from the steeped milk\u002Fcream mixture; discard the pod. Press Ice Cream and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">When the ice cream is almost fully churned, add the walnuts; let mix until combined. Right before the ice cream is done, drizzle the melted chocolate into the churning ice cream. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]:\u003C\u002Fstrong> Calories 260 (62% from fat) • carb. 22g • pro. 3g • fat 19g • sat. fat 9g • chol. 35mg • sod. 90mg • calc. 38mg • fiber 2g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Butter Pecan Ice Cream\u003C\u002Fstrong> \u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">The butter used to toast the pecans can be saved and used over pancakes or waffles.\u003Cbr>Makes about 6½ cups (1.625 L) [thirteen ½-cup (125 ml) servings]\u003Cbr>4 tablespoons (60 ml) unsalted butter\u003Cbr>1 cup (250 ml) pecan halves\u003Cbr>1 teaspoon (5 ml) kosher salt, plus pinch\u003Cbr>1¼ cups (300 ml) whole milk\u003Cbr>1 cup (250 ml) granulated sugar\u003Cbr>2½ cups (625 ml) heavy cream\u003Cbr>2 teaspoons (10 ml) pure vanilla extract\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">Melt the butter in a medium skillet. Add the pecans and 1 teaspoon (5 ml) of salt. Cook over medium-low heat until pecans are toasted and golden, stirring frequently, about 6 to 8 minutes. Remove from the heat, strain and reserve the pecans, allowing them to chill.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and pinch of salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Ice Cream and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. When the ice cream is almost fully churned, gradually add the pecans. Allow to mix thoroughly. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]:\u003C\u002Fstrong> Calories 349 (75% from fat) • carb. 19g • pro. 3g • fat 30g • sat. fat 15g • chol. 81mg • sod. 45mg • calc. 68mg • fiber 1g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Fresh Strawberry Ice Cream\u003C\u002Fstrong> \u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">Best made when strawberries are at their peak, this ice cream is light, sweet and fruity.\u003Cbr>Makes about 5½ cups (1.375 ml) [eleven ½-cup (125 ml) servings]\u003Cbr>1½ cups (375 ml) fresh strawberries, hulled*\u003Cbr>¾ cup (175 ml) whole milk\u003Cbr>2⁄3 cup (150 ml) granulated sugar\u003Cbr>Pinch kosher salt\u003Cbr>1½ cups (375 ml) heavy cream\u003Cbr>1½ teaspoons (7 ml) pure vanilla extract\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough\u002Ffine chopped (depending on preference).\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar, and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Ice Cream and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">*Thawed frozen strawberries may be substituted if fresh strawberries are not available.\u003C\u002Fp>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]: \u003C\u002Fstrong>Calories 175 (62% from fat) • carb. 15g • pro. 1g • fat 12g • sat. fat 8g • chol. 46mg • sod. 21mg • calc. 24mg • fiber 0g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Rich Vanilla Bean Ice Cream\u003C\u002Fstrong> \u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">For the true vanilla lover, be sure to use fresh vanilla beans to capture the intense flavor.\u003Cbr>Makes about 6 cups (1.5 L) [twelve ½-cup (125 ml) servings]\u003C\u002Fp>\u003Cp style=\"margin-left:0px;\">21⁄3 cups (575 ml) whole milk\u003Cbr>2½ cups (625 ml) heavy cream\u003Cbr>1¼ cups (300 ml) granulated sugar, divided\u003Cbr>Pinch kosher salt\u003Cbr>1 whole vanilla bean, halved and seeds scraped\u003Cbr>7 large egg yolks\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">In a medium saucepan set over medium-low heat, add the milk, cream, half of the sugar, salt, and the scraped vanilla bean (including the pod). Whisk to combine and bring the mixture just to a boil.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">While the milk\u002Fcream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or whisk, beat until mixture is pale and thick.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Once the milk\u002Fcream mixture has come to a slight boil, whisk about 1⁄3 of the hot mixture into the yolk\u002Fsugar mixture. Add another 1⁄3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Let the ice cream base come to room temperature. Then cover and refrigerate at least 2 hours, or overnight. Before churning, pour the mixture through a fine mesh strainer and discard the vanilla pod.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Ice Cream and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving (based on ½ cup): \u003C\u002Fstrong>Calories 260 (62% from fat) • carb. 21g • pro. 3g • fat 18g • sat. fat 11g • chol. 165mg • sod. 50mg • calc. 87mg • fiber 0g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Fresh Mint with Chocolate Cookies Ice Cream\u003C\u002Fstrong> \u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">Always a winning combination, fresh mint and chocolate take the forefront in this rich and creamy ice cream.\u003Cbr>Makes about 7 cups (1.75 ml) [fourteen 1\u002F2-cup (125 ml) servings]\u003Cbr>2⅓ cups (575 ml) whole milk\u003Cbr>2⅓ cups (575 ml) heavy cream\u003Cbr>1¼ cups (300 ml) granulated sugar, divided\u003Cbr>¼ teaspoon (1 ml) kosher salt\u003Cbr>2 teaspoons (10 ml) pure vanilla extract\u003Cbr>3 cups (750 ml) fresh mint leaves\u003Cbr>7 large egg yolks\u003Cbr>1½ cups (375 ml) crushed chocolate sandwich cookies (about 12 cookies)\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">In a medium saucepan set over medium-low heat, add the milk, cream, half of the granulated sugar, salt, vanilla, and mint leaves. Whisk to combine and bring the mixture just to a boil.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">While the milk\u002Fcream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until the mixture is pale and thick.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Once the milk\u002Fcream mixture has just come to a boil, slowly whisk about ⅓ of the hot mixture into the yolk\u002Fsugar mixture. Whisk in another ⅓ of the mixture and return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Bring the ice cream base to room temperature. Then cover and refrigerate at least 2 hours, or overnight. Before churning, pour the custard through a fine mesh strainer.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Ice Cream and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. When the ice cream is almost fully churned, gradually add the crushed cookies. Allow to mix thoroughly. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml\u003C\u002Fstrong>)]: Calories 330 (56% from fat) • carb. 32g • pro. 5g • fat 21g • sat. fat 12g • chol. 165mg • sod. 115mg • calc. 126mg • fiber 2g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Mexican-Style Chocolate Ice Cream\u003C\u002Fstrong> \u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">This ice cream can be spicy for some, so adjust the cayenne to your personal taste.\u003Cbr>Makes about 6 cups (1.5 L) [about twelve 1\u002F2-cup (125 ml) servings]\u003Cbr>2½ cups (625 ml) whole milk\u003Cbr>2½ cups (625 ml) heavy cream\u003Cbr>2 teaspoons (10 ml) pure vanilla extract\u003Cbr>1½ teaspoons (7 ml) ground cinnamon\u003Cbr>¼ teaspoon (1 ml) cayenne\u003Cbr>¾ teaspoon (3.75 ml) kosher salt\u003Cbr>1 cup (250 ml) granulated sugar, divided\u003Cbr>8 large egg yolks\u003Cbr>8 ounces (230 g) bittersweet chocolate, roughly chopped\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">In a medium saucepan set over medium-low heat, add the milk, cream, vanilla, spices, salt, and half of the sugar. Whisk to combine and bring the mixture just to a boil.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">While the milk\u002Fcream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until the mixture is pale and thick.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Place the chopped chocolate in a separate mixing bowl; reserve.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Once the milk\u002Fcream mixture has come to a slight boil, whisk about ⅓ of the hot mixture into the yolk\u002Fsugar mixture. Add another ⅓ of the mixture and return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Pour the hot mixture through a fine mesh strainer into the bowl of the reserved chocolate; let stand for about 1 minute then whisk to combine, making sure the chocolate is melted and the custard is smooth. Let the base come to room temperature. Then cover and refrigerate at least 2 hours, or overnight.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Ice Cream and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]: \u003C\u002Fstrong>Calories 300 (65% from fat) • carb. 23g • pro. 4g • fat 23g • sat. fat 13g • chol. 160mg • sod. 140mg • calc. 85mg • fiber 1g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Pistachio Ice Cream\u003C\u002Fstrong> \u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">An old standby takes center stage in the Cuisinart Gelateria Frozen Yogurt, Ice Cream, Gelato & Sorbet Maker. We love this flavor in our Birthday Cake on page 25, or just scoop into your favorite cone.\u003Cbr>Makes about 7 cups (1.75 L) [about fourteen 1\u002F2-cup (125 ml) servings]\u003Cbr>2 cups (500 ml) whole milk\u003Cbr>2 cups (500 ml) heavy cream\u003Cbr>1 cup (250 ml) granulated sugar, divided Pinch kosher salt\u003Cbr>5 large egg yolks\u003Cbr>1½ cups (375 ml) shelled, roasted, unsalted pistachios\u003Cbr>¾ teaspoon (3.75 ml) almond extract\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">In a medium saucepan set over medium-low heat, combine the milk, cream, ⅓ cup (75 ml) of the sugar, and salt. Whisk to combine and bring the mixture just to a boil.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">While the milk\u002Fcream mixture is heating, combine the yolks and ⅓ cup (75 ml) of the sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until the mixture is pale and thick.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">In the bowl of a food processor fitted with the chopping blade, combine the pistachios with the remaining sugar. Pulse to roughly chop the nuts and set aside.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Once the milk\u002Fcream mixture has just come to a boil, whisk about ⅓ of the hot mixture into the yolk\u002Fsugar mixture. Add another ⅓ of the mixture and return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Pour the mixture through a fine mesh strainer into a medium bowl. Stir in the chopped pistachios and the almond extract. Let the base come to room temperature. Then cover and refrigerate at least 2 hours, or overnight.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Ice Cream and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional analysis per serving [based on ½ cup (125 ml)]\u003C\u002Fstrong>: Calories 289 (64% from fat) • carb. 21g • pro. 6g • fat 21g • sat. fat 10g • chol. 117mg • sod. 46mg • calc. 87mg • fiber 1g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Orange Liqueur Ice Cream\u003C\u002Fstrong> \u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">A luxurious treat intended for the adult crowd.\u003Cbr>Makes about 5 cups (1.25 L) [about ten ½-cup (125 ml) servings]\u003Cbr>2 cups (500 ml) whole milk\u003Cbr>2 cups (500 ml) heavy cream Zest of one medium-large orange\u003Cbr>1 cup (250 ml) granulated sugar, divided Pinch kosher salt\u003Cbr>5 large egg yolks\u003Cbr>1 teaspoon (5 ml) pure vanilla extract\u003Cbr>3 tablespoons (45 ml) orange liqueur\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">In a medium saucepan set over medium-low heat, stir together the milk and heavy cream. Bring the mixture just to a boil. Turn heat off and add the orange zest; let mixture steep for 30 to 60 minutes. After steeping, add half of the sugar and salt and gradually return the mixture just to a boil over medium-low heat.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">While the milk\u002Fcream mixture is reheating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until the mixture is pale and thick.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Once the milk\u002Fcream mixture has come to a slight boil, whisk about ⅓ of the hot mixture into the yolk\u002Fsugar mixture. Add another ⅓ of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Stir in the vanilla and orange liqueur and pour the mixture through a fine mesh strainer (discard the orange zest); bring to room temperature. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture again before pouring into the ice cream maker.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Ice Cream and then START\u002FSTOP. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]:\u003C\u002Fstrong> Calories 313 (60% from fat) • carb. 24g • pro. 4g • fat 21g • sat. fat 13g • chol. 177mg • sod. 62mg • calc. 103mg • fiber 0g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Dairy-Free Vanilla Ice Cream\u003C\u002Fstrong> \u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">You will not miss anything in this alternative sweet treat.\u003Cbr>Makes about 6 cups (1.5 L) [twelve ½-cup (125 ml) servings]\u003Cbr>4 cups (1 L) unsweetened dairy-free milk (soy, hemp, almond, rice)\u003Cbr>2½ tablespoons (40 ml) tapioca starch\u003Cbr>1 cup (250 ml) granulated sugar Pinch kosher salt\u003Cbr>1½ teaspoons (7 ml) pure vanilla extract\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">In a medium bowl, use a hand mixer on low speed or whisk to combine all of the ingredients. Cover, refrigerate at least 2 hours, or overnight. Whisk mixture again before pouring into the ice cream maker.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Ice Cream and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]: \u003C\u002Fstrong>Calories 105 (8% from fat) • carb. 21g • pro. 3g • fat 1g • sat. fat 0g • chol. 0mg • sod. 38mg • calc. 14mg • fiber 1g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Agave-Vanilla Ice Cream\u003C\u002Fstrong> \u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">The agave nectar gives this vanilla ice cream a honey-like taste.\u003Cbr>Makes about 6 cups (1.5 L) [twelve ½-cup (125 ml) servings]\u003Cbr>1½ cups (375 ml) whole milk\u003Cbr>2⁄3 cup (150 ml) agave nectar Pinch kosher salt\u003Cbr>3 cups (750 ml) heavy cream\u003Cbr>1½ teaspoons pure vanilla extract\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, agave, and salt until homogenous. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Ice Cream and then Start\u002FStop. Pour the mixture through the spout and then cover with the measuring cup. Let mix until thickened. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]: \u003C\u002Fstrong>Calories 228 (87% from fat) • carb. 5g • pro. 1g • fat 21g • sat. fat 17g • chol. 83mg • sod. 47mg • calc. 84mg • fiber 1g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Vanilla Ice Cream with Stevia\u003C\u002Fstrong> \u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">A little goes a long way when using stevia. We recommend using only 1 tablespoon (15ml) of the stevia powder, but if the ice cream is not sweet enough, try adding some blended frozen fruit as well.\u003Cbr>Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]\u003Cbr>1½ cups (375 ml) whole milk\u003Cbr>4 teaspoons (20 ml) stevia powder Pinch kosher salt\u003Cbr>3 cups (750 ml) heavy cream\u003Cbr>2 teaspoons (10 ml) pure vanilla extract\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, stevia, and salt until the stevia is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Ice Cream and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened, adding additional time as necessary. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]:\u003C\u002Fstrong> Calories 268 (95% from fat) • carb. 3g • pro. 1g • fat 25g • sat. fat 17g • chol. 100mg • sod. 30mg • calc. 41mg • fiber 0g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Chocolate-Coconut Ice Cream\u003C\u002Fstrong> \u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">A delicious and creamy non-dairy frozen treat. Be sure to mix the batter very well before freezing to avoid any clumps in the final product.\u003Cbr>Makes about 4 cups (1 L) [eight ½-cup (125 ml) servings]\u003Cbr>¾ cup (175 ml) cocoa powder, sifted\u003Cbr>2⁄3 cup (150 ml) granulated sugar\u003Cbr>1⁄3 cup (75 ml) packed light brown sugar Pinch kosher salt\u003Cbr>2 cans [13.5 ounces (400 ml) each] coconut milk (do not use “lite”)\u003Cbr>1½ teaspoons pure vanilla extract\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">Using a blender or in a bowl with an immersion blender on low speed, mix all ingredients together until very smooth with no clumps.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Cover and refrigerate 2 hours, or overnight. Whisk mixture before pouring into the ice cream maker.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Ice Cream and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]\u003C\u002Fstrong>: Calories 305 (57% from fat) • carb. 31g • pro. 3g • fat 20g • sat. fat 18g • chol. 0mg • sod. 46mg • calc. 6mg • fiber 2g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Cherry-Chocolate Ice Cream\u003C\u002Fstrong> \u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">Chocolate-covered cherries in ice cream form. This dairy-free dessert is sure to please all.\u003Cbr>Makes about 6 cups (1.5 L) [twelve ½-cup (125 ml) servings]\u003Cbr>2 cans [13.5 ounces (400 ml) each] coconut milk (do not use “lite”)\u003Cbr>¾ cup (175 ml) granulated sugar\u003Cbr>½ teaspoon (2 ml) kosher salt\u003Cbr>1 teaspoon (5 ml) pure vanilla extract\u003Cbr>1 cup (250 ml) frozen cherries, thawed\u003Cbr>4 ounces (115 g) semisweet chocolate [about ¾ cup (175 ml)], melted and kept warm (or use dairy-free or carob chips)\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">Using a blender or in a bowl with an immersion blender on low speed, mix the coconut milk, sugar, salt, and vanilla until very smooth with no clumps. Add the thawed cherries and pulse to combine (they can be fully puréed, or left in pieces, depending on personal preference).\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Chill for at least 2 hours, or overnight. Whisk mixture before pouring into the ice cream maker.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Ice Cream and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. When the ice cream is almost fully churned, drizzle in the melted chocolate. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]:\u003C\u002Fstrong> Calories 165 (74% from fat) • carb. 10g • pro. 1g • fat 15g • sat. fat 13g • chol. 0mg • sod. 112mg • calc. 3mg • fiber 1g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Basic Vanilla Gelato\u003C\u002Fstrong> \u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">Drizzle in melted chocolate for a decadent stracciatela gelato.\u003Cbr>Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]\u003Cbr>1 cup (250 ml) heavy cream\u003Cbr>3 cups (750 ml) whole milk, divided\u003Cbr>1 cup (250 ml) granulated sugar\u003Cbr>2 tablespoons (30 ml) cornstarch Pinch kosher salt\u003Cbr>½ teaspoon (2 ml) pure vanilla extract\u003Cbr>1 tablespoon (15 ml) liquid pectin\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">In a medium saucepan, combine cream and 2 cups (500 ml) of the milk. Set over medium\u002Fmedium-low heat and bring to a simmer.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">While the cream\u002Fmilk mixture is heating, put the remaining milk, sugar, cornstarch, salt, and vanilla into a small-medium mixing bowl. Whisk to combine.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Once the cream\u002Fmilk mixture comes to a simmer, add the milk\u002Fsugar mixture and stir until fully combined. While still set over medium\u002Fmedium-low heat, continuously stir until the mixture comes to a strong simmer and thickens slightly, so it just coats the back of a spoon (this will take no more than 20 minutes, depending on the stove being used).\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Remove the pan from heat, stir in pectin, strain, and cool to room temperature. Cover and refrigerate at least 2 hours, or overnight. Whisk the mixture together again before pouring into the ice cream maker.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Gelato and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place it in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]: \u003C\u002Fstrong>Calories 211 (46% from fat) • carb. 26g • pro. 3g • fat 11g • sat. fat 7g • chol. 43mg • sod. 61mg • calc. 106mg • fiber 0g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Chocolate-Hazelnut Gelato\u003C\u002Fstrong> \u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">A standard in many gelaterias, bring the flavors of Italy to your kitchen with this recipe.\u003Cbr>Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]\u003Cbr>1¾ cups (425 ml) heavy cream\u003Cbr>2¼ cups (550 ml) whole milk, divided\u003Cbr>½ cup (125 ml) granulated sugar\u003Cbr>2 tablespoons (30 ml) cornstarch Pinch kosher salt\u003Cbr>1 cup (250 ml) chocolate-hazelnut spread\u003Cbr>½ cup (125 ml) chopped hazelnuts\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">In a medium saucepan, combine the cream and 1½ cups (375 ml) of the milk. Set over medium\u002Fmedium-low heat and bring to a simmer.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">While the cream\u002Fmilk mixture is heating, put the remaining milk, sugar, cornstarch, and salt into a small-medium mixing bowl. Whisk to combine.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Once the cream\u002Fmilk mixture comes to a simmer, add the milk\u002Fsugar mixture and stir until fully combined. Slowly whisk in the chocolate-hazelnut spread. While still set over medium\u002Fmedium-low heat, continuously stir until the mixture comes to a strong simmer and thickens slightly so it just coats the back of a spoon (this will take no more than 20 minutes, depending on the stove being used).\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Remove the pan from heat, strain, and cool to room temperature. Cover and refrigerate at least 2 hours, or overnight. Whisk the mixture together again before pouring into the ice cream maker.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Gelato and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. When the gelato is almost fully churned, gradually add the hazelnuts. Allow mixing thoroughly. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place it in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]\u003C\u002Fstrong>: Calories 403 (65% from fat) • carb. 30g • pro. 5g • fat 30g • sat. fat 13g • chol. 65mg • sod. 71mg • calc. 136mg • fiber 3g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Custard Gelato\u003C\u002Fstrong> \u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">This recipe uses egg yolks to create an extra creamy and custard-like flavor.\u003Cbr>Makes about 4 cups (1 L) [eight ½-cup (125 ml) servings]\u003Cbr>1 cup (250 ml) heavy cream\u003Cbr>2 cups (500 ml) whole milk, divided\u003Cbr>2 teaspoons (10 ml) pure vanilla extract\u003Cbr>¼ teaspoon (1 ml) kosher salt\u003Cbr>2 tablespoons (30 ml) cornstarch\u003Cbr>6 large egg yolks\u003Cbr>¾ cup (175 ml) granulated sugar\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">Put the cream and 1¾ cups (425 ml) milk together with the vanilla and salt into a saucepan over medium heat and bring just to a simmer. In a small bowl, mix together the remaining milk with the cornstarch and reserve.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">While the cream\u002Fmilk mixture is heating, combine the yolks and sugar in a medium bowl. Using a hand mixer on low speed or whisk, beat well until the mixture is pale and thick.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Once the cream\u002Fmilk mixture has come to a simmer, stir in the milk\u002Fcornstarch mixture and continue to stir over heat for an additional 5 minutes, being sure the mixture does not come to a boil.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Whisking continuously at the same time, whisk about ⅓ of the hot mixture into the yolk\u002Fsugar mixture. Add another ⅓ of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook. The process should only take a few minutes.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Let the gelato base come to room temperature. Then cover and refrigerate at least 2 hours, or overnight. Before churning, strain the base through a fine mesh sieve.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Gelato and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place it in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)\u003C\u002Fstrong>]: Calories 176 (55% from fat) • carb. 17g • pro. 3g • fat 11g • sat. fat 6g • chol. 138mg • sod. 82 mg • calc. 74mg • fiber 0g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Lemon Gelato\u003C\u002Fstrong> \u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">The perfect amount of sweet and tart for this classic gelato flavor.\u003Cbr>Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]\u003Cbr>1 cup (250 ml) heavy cream\u003Cbr>2 cups (500 ml) whole milk, divided\u003Cbr>½ cup (125 ml) lemon zest (from about 4–6 medium lemons)\u003Cbr>1¼ cups (300 ml) granulated sugar\u003Cbr>2 tablespoons (30 ml) cornstarch Pinch kosher salt\u003Cbr>1 teaspoon (5 ml) pure vanilla extract\u003Cbr>1 tablespoon (15 ml) liquid pectin\u003Cbr>1 cup (250 ml) lemon juice (from about 4–6 medium lemons)\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">In a medium saucepan, combine the cream and 1 cup (250 ml) of the milk. Set over medium\u002Fmedium-low heat and bring to a simmer.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">While the cream\u002Fmilk mixture is heating, put the remaining milk, lemon zest, sugar, cornstarch, salt, and vanilla into a small-medium mixing bowl. Whisk to combine.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Once the cream\u002Fmilk mixture comes to a simmer, add the milk\u002Fsugar mixture and stir until fully combined. While still set over medium\u002Fmedium-low heat, continuously stir until the mixture comes to a strong simmer and thickens slightly so it just coats the back of a spoon (this will take no more than 20 minutes, depending on the stove being used).\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Remove the pan from heat, stir in pectin, strain, and cool to room temperature. Stir in the lemon juice, cover, and refrigerate at least 2 hours, or overnight. Whisk the mixture together again before pouring into the ice cream maker.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Gelato and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place it in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]:\u003C\u002Fstrong> Calories 281 (40% from fat) • carb. 40g • pro. 3g • fat 13g • sat. fat 8g • chol. 50mg • sod. 43mg • calc. 105mg • fiber 1g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Mascarpone and Fig Gelato\u003C\u002Fstrong> \u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">Mascarpone and fig combine deliciously together in this grown-up gelato flavor.\u003Cbr>Makes about 6½ cups (1.625 ml) [thirteen ½-cup (125 ml) servings]\u003Cbr>Fig purée: [or, you can substitute 1 cup (250 ml) fig jam for the homemade purée)\u003Cbr>1 cup (250 ml) dried, sulfate-free figs, about 10 to 12 figs\u003Cbr>1½ cups (375 ml) water, plus more as needed\u003Cbr>2 tablespoons (30 ml) honey\u003C\u002Fp>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Mascarpone base\u003C\u002Fstrong>\u003Cbr>1½ cups (375 ml) heavy cream\u003Cbr>3 cups (750 ml) whole milk, divided\u003Cbr>1⅔ cups (400 ml) granulated sugar\u003Cbr>3 tablespoons (45 ml) cornstarch Pinch kosher salt\u003Cbr>2 teaspoons (10 ml) pure vanilla extract\u003Cbr>1½ cups (375 ml) mascarpone\u003Cbr>1½ tablespoons (25 ml) liquid pectin\u003Cbr>1 recipe Fig Purée (entire yield from recipe above)\u003C\u002Fp>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Make the purée\u003C\u002Fstrong>\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">Put the figs, water, and honey in a small saucepan. Bring the mixture to a boil and then immediately reduce the heat to maintain a slight simmer.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Continue simmering for at least 3 hours, adding water as necessary to keep the figs covered while they are simmering.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">When figs are really soft and there is only ½ cup of liquid remaining, purée the mixture with a hand blender until smooth. Refrigerate until ready to use.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>While the figs are simmering, prepare the base\u003C\u002Fstrong>\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">In a medium saucepan, combine the cream and 1½ cups (375 ml) of the milk. Set over medium\u002Fmedium-low heat and bring to a simmer.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">While the cream\u002Fmilk mixture is heating, put the remaining milk, sugar, cornstarch, salt, and vanilla into a medium mixing bowl. Whisk to combine.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Once the cream\u002Fmilk mixture comes to a simmer, add the milk\u002Fsugar mixture and stir until fully combined; reserve the mixing bowl for the mascarpone. Add the mascarpone to the reserved bowl and whisk to loosen slightly.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">While still set over medium\u002Fmedium-low heat, continuously stir until the mixture comes to a strong simmer and thickens slightly so it just coats the back of a spoon (this will take no more than 20 minutes, depending on the stove being used).\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Remove the pan from heat. Slowly pour the hot liquid into the mascarpone, mixing with a hand mixer or whisk until the mixture is completely homogenous. Once the mixture is homogenous, stir in pectin, strain, and cool to room temperature. Cover and refrigerate at least 2 hours, or overnight. Whisk the mixture together again before pouring into the ice cream maker. The mixture will be very thick.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Gelato and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. When the gelato is almost fully churned, gradually add the fig purée, a dollop at a time. Allow to mix thoroughly. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place it in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]:\u003C\u002Fstrong> Calories 364 (50% from fat) • carb. 41g • pro. 4g • fat 20g • sat. fat 13g • chol. 74mg • sod. 128mg • calc. 115mg • fiber 1g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Mixed Berry Gelato\u003C\u002Fstrong> \u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">The richness of the cream and the sweetness of the berries are reminiscent of pie à la mode.\u003Cbr>Makes about 7 cups (1.75 ml) [fourteen ½-cup (125 ml) servings]\u003Cbr>2 cups (500 ml) heavy cream\u003Cbr>4 cups (1 L) whole milk, divided\u003Cbr>1½ cups (375 ml) granulated sugar\u003Cbr>3 tablespoons (45 ml) cornstarch\u003Cbr>¼ teaspoon (1 ml) kosher salt\u003Cbr>2 cups (500 ml) mixed fresh or frozen (thawed) berries\u003Cbr>1 teaspoon (5 ml) pure vanilla extract\u003Cbr>2 tablespoons (30 ml) mixed berry jam\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">In a medium saucepan, combine the cream and 3 cups (750 ml) of the milk. Set over medium\u002Fmedium-low heat and bring to a simmer.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">While the cream\u002Fmilk mixture is heating, put the remaining milk, sugar, cornstarch, and salt into a small-medium mixing bowl. Whisk to combine. Using a blender, food processor, or hand blender, purée the berries until mostly smooth; reserve.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Once the cream\u002Fmilk mixture comes to a simmer, add the milk\u002Fsugar mixture and stir until fully combined. While still set over medium\u002Fmedium-low heat, continuously stir until the mixture comes to a strong simmer and thickens slightly, so it just coats the back of a spoon (this will take no more than 20 minutes, depending on the stove being used).\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Remove the pan from heat, stir in the puréed berries, vanilla, and jam; strain and cool to room temperature. Cover and refrigerate a minimum of 2 hours, or overnight. Whisk the mixture together again before pouring into the ice cream maker.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Gelato and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place it in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]:\u003C\u002Fstrong> Calories 207 (44% from fat) • carb. 27g • pro. 2g • fat 10g • sat. fat 6g • chol. 40mg • sod. 49mg • calc. 77mg • fiber 0g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Olive Oil-Thyme Gelato\u003C\u002Fstrong> \u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">A savory treat, this fragrant gelato is perfect with a simple cookie on the side.\u003Cbr>Makes about 4½ cups (1.125 L) [nine ½-cup (125 ml) servings]\u003Cbr>1 cup (250 ml) heavy cream\u003Cbr>3 cups (750 ml) whole milk, divided\u003Cbr>2 sprigs fresh thyme\u003Cbr>1 cup (250 ml) granulated sugar\u003Cbr>2 tablespoons (30 ml) cornstarch Pinch kosher salt\u003Cbr>¾ cup (175 ml) extra virgin olive oil\u003Cbr>1 tablespoon (15 ml) liquid pectin\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">In a medium saucepan, combine the cream, 2 cups (500 ml) of the milk, and the thyme. Set over medium\u002Fmedium-low heat and bring to a simmer. Remove from heat and allow thyme to steep in the cream\u002Fmilk mixture for about 30 minutes. After steeping, remove and discard thyme and then return to the heat and bring back to a simmer.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">While the cream\u002Fmilk mixture is re-heating, put the remaining milk, sugar, cornstarch, and salt into a small-medium mixing bowl. Whisk to combine. Slowly whisk in the olive oil.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Once the cream\u002Fmilk mixture comes to its second simmer, add the milk\u002Fsugar mixture and stir until fully combined. While still set over medium\u002Fmedium-low heat, continuously stir until the mixture comes to a strong simmer and thickens slightly, so it just coats the back of a spoon (this will take no more than 20 minutes, depending on the stove being used).\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Remove the pan from heat, stir in pectin, strain, and cool to room temperature. Cover and refrigerate at least 2 hours, or overnight. Whisk the mixture together again before pouring into the ice cream maker.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Gelato and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place it in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]\u003C\u002Fstrong>: Calories 394 (69% from fat) • carb. 29g • pro. 3g • fat 31g • sat. fat 10g • chol. 48mg • sod. 68mg • calc. 118mg • fiber 0g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Rich Vanilla Frozen Yogurt\u003C\u002Fstrong> \u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">While part-skim or fat-free yogurt can be substituted, to get the real flavor and richness of this frozen yogurt it is best to use the whole-milk variety.\u003Cbr>Makes about 4 cups (1 L) [eight ½-cup (125 ml) servings]\u003Cbr>2 tablespoons (30 ml) light corn syrup\u003Cbr>2 tablespoons (30 ml) honey\u003Cbr>¼ cup (60 ml) water\u003Cbr>1 vanilla bean, split and seeds scraped\u003Cbr>4 cups (1 L) whole milk, plain Greek yogurt\u003Cbr>1½ teaspoons (7 ml) pure vanilla extract\u003Cbr>1¼ cups (300 ml) granulated sugar Pinch kosher salt\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">Add the corn syrup, honey, water, and scraped vanilla pod to a medium saucepan. Bring the mixture to a boil and then simmer until reduced by half; cool and reserve.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">In a large mixing bowl, whisk the yogurt, vanilla seeds, reserved honey-vanilla reduction, vanilla extract, sugar, and salt together. Whisk until the sugar has dissolved. Cover and refrigerate for 2 to 3 hours, or overnight.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Ice Cream and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place it in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]\u003C\u002Fstrong>: Calories 387 (27% from fat) • carb. 48g • pro. 5g • fat 12g • sat. fat 8g • chol. 30mg • sod. 90mg • calc. 154mg • fiber 0g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Mango Frozen Yogurt\u003C\u002Fstrong> \u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">We use frozen mango to make this a quick, simple dessert, but for a more intense flavor, use ripe, fresh mango.\u003Cbr>Makes about 6 cups (1.5 L) [twelve ½-cup (125 ml) servings]\u003Cbr>2 cups (500 ml) whole milk, plain Greek yogurt\u003Cbr>½ cup (125 ml) granulated sugar\u003Cbr>4 cups (1 L) frozen mango pieces, thawed\u003Cbr>1 teaspoon (5 ml) fresh lime juice Pinch kosher salt\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">Put all of the ingredients into a Cuisinart® food processor. Purée until completely smooth, stopping to scrape down the sides of the bowl as needed. Strain mixture into a medium mixing bowl, cover, and refrigerate at least 2 hours, or overnight.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Ice Cream and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place it in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]\u003C\u002Fstrong>: Calories 130 (7% from fat) • carb. 27g • pro. 4g • fat 1g • sat. fat 1g • chol. 5mg • sod. 65mg • calc. 182mg • fiber 2g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Chocolate Pretzel Frozen Yogurt\u003C\u002Fstrong> \u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">The combination of the chocolate and the salt from the pretzel is a standout in this tangy and sweet dessert.\u003Cbr>Makes about 6½ cups (1.625 L) [thirteen ½-cup (125 ml) servings]\u003Cbr>4 cups (1 L) whole milk, plain Greek yogurt\u003Cbr>¾ cup (175 ml) granulated sugar\u003Cbr>⅓ cup (75 ml) cocoa powder, sifted Pinch kosher salt\u003Cbr>1 cup (250 ml) whole milk\u003Cbr>½ teaspoon (125 ml) pure vanilla extract\u003Cbr>1 cup (250 ml) chopped chocolate or yogurt-covered pretzels\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">In a large mixing bowl, whisk together all ingredients except the pretzels, until the dry ingredients have dissolved. Cover and refrigerate at least 2 hours, or overnight.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Ice Cream and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. When the frozen yogurt is almost fully churned, gradually add the chopped pretzels. Allow to mix thoroughly. The frozen yogurt will have a soft texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place it in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]: \u003C\u002Fstrong>Calories 254 (40% from fat) • carb. 32g • pro. 5g • fat 11g • sat. fat 7g • chol. 21mg • sod. 183mg • calc. 131mg • fiber 0g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Blueberry Frozen Yogurt\u003C\u002Fstrong> \u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">The tanginess of the yogurt comes through in this low-fat dessert.\u003Cbr>Makes about 7 cups (1.75 L) [fourteen ½-cup (125 ml) servings]\u003Cbr>2 cups (500 ml) whole milk, plain Greek yogurt\u003Cbr>½ cup (125 ml) granulated sugar Pinch kosher salt\u003Cbr>1 teaspoon (5 ml) pure vanilla extract\u003Cbr>4 cups (1 L) blueberries fresh or frozen (thawed)\u003Cbr>1 teaspoon (5 ml) fresh lemon juice\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">Put all ingredients into a Cuisinart® food processor. Purée until completely smooth, stopping to scrape down the sides of the bowl as needed. Strain into a large mixing bowl, cover, and refrigerate at least 2 hours, or overnight.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Ice Cream and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place it in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]: \u003C\u002Fstrong>Calories 95 (32% from fat) • carb. 15g • pro. 2g • fat 3g • sat. fat 2g • chol. 9mg • sod. 29mg • calc. 45mg • fiber 1g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Honey-Almond Frozen Yogurt\u003C\u002Fstrong>\u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">The flavors of this are like eating a bowl of Greek yogurt topped with honey.\u003Cbr>Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]\u003Cbr>3 cups (750 ml) heavy cream\u003Cbr>1⁄3 cup (75 ml) honey\u003Cbr>1⁄3 cup (75 ml) granulated sugar Pinch kosher salt\u003Cbr>2 cups (500 ml) whole milk, plain Greek yogurt\u003Cbr>1½ teaspoons (7 ml) pure almond extract\u003Cbr>¾ cup (175 ml) sliced almonds\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">In a small to medium saucepan, combine the cream, honey, sugar, and salt. Bring to a simmer, whisking occasionally to combine ingredients. Cool to room temperature.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">In a medium mixing bowl, whisk the yogurt and almond extract together until combined. Slowly whisk in the cooled cream\u002Fhoney mixture and continue to whisk until combined. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture again before pouring into the ice cream maker.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Ice Cream and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]: \u003C\u002Fstrong>Calories 282 (65% from fat) • carb. 22g • pro. 3g • fat 20g • sat. fat 14g • chol. 71mg • sod. 56mg • calc. 78mg • fiber 1g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Dark Chocolate Sorbet\u003C\u002Fstrong>\u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">A step away from ordinary sorbets, our Dark Chocolate Sorbet is a decadent treat.\u003Cbr>Makes about 8 cups (2 L) [sixteen ½-cup (125 ml) servings]\u003Cbr>4 cups (1 L) water\u003Cbr>2 cups (500 ml) granulated sugar\u003Cbr>½ teaspoon (2 ml) kosher salt\u003Cbr>4 ounces (115 g) semisweet chocolate, chopped [or about 3⁄4 cup (175 ml) chocolate chips]\u003Cbr>2 cups (500 ml) cocoa powder, sifted\u003Cbr>1½ teaspoons (7 ml) pure vanilla extract\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">Prepare simple syrup with the water, sugar, and salt by adding all three to a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">While syrup is cooking, put the chocolate in a medium bowl; reserve.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">In a medium bowl, gradually add the hot simple syrup to the cocoa powder by whisking constantly until smooth. Pour mixture over the chopped chocolate. Let sit for 5 minutes to melt the chocolate; add the vanilla and stir to combine. Cool to room temperature. Cover, and refrigerate at least 2 hours, or overnight.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Sorbet and then Start\u002FStop. Pour the mixture through the spout and then cover with the measuring cap. Let mix until thickened. The sorbet will have a soft texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]: \u003C\u002Fstrong>Calories 171 (15% from fat) • carb. 36g • pro. 2g • fat 3g • sat. fat 1g • chol. 0mg • sod. 69mg • calc. 4mg • fiber 2g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Lemon-Basil Sorbet\u003C\u002Fstrong>\u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">The basil adds a nice undertone to the sorbet, but any one of your favorite herbs could be substituted.\u003Cbr>Makes about 7 cups (1.75 ml) [fourteen ½-cup (125 ml) servings]\u003Cbr>31⁄4 cups (810 ml) water\u003Cbr>21⁄4 cups (550 ml) granulated sugar\u003Cbr>2 tablespoons (30 ml) lemon zest, divided\u003Cbr>1½ cups (375 ml) packed fresh basil\u003Cbr>Pinch kosher salt\u003Cbr>31⁄4 cups (810 ml) fresh lemon juice\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">Prepare lemon simple syrup with the water, sugar, and 1 tablespoon (15 ml) of the lemon zest by adding all three to a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved. Remove from heat.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Once the simple syrup is ready, add the basil and salt. Let the mixture steep for 30 minutes. Stir in the lemon juice. Cool to room temperature, cover, and refrigerate at least 2 hours, or overnight.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Strain the chilled mixture through a fine mesh strainer, discarding the zest and basil. Press Sorbet and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The sorbet will have a soft texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]\u003C\u002Fstrong>: Calories 140 (0% from fat) • carb. 37g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 12mg • calc. 14mg • fiber 0g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Raspberry-Mint Sorbet\u003C\u002Fstrong>\u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">The perfect pairing of flavors for a light dessert.\u003Cbr>Makes about 8 cups (2 L) [sixteen ½-cup (125 ml) servings]\u003Cbr>3 cups (750 ml) water\u003Cbr>2 cups (500 ml) granulated sugar\u003Cbr>1 cup (250 ml) packed mint leaves\u003Cbr>Pinch kosher salt\u003Cbr>6 cups (1.5 L) frozen raspberries, thawed\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">Prepare simple syrup with the water and sugar by adding both to a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Once the simple syrup is ready, remove from heat and add the mint leaves and salt. Let the mixture steep for 15 to 20 minutes. If you desire a milder mint flavor, remove and discard the mint leaves after steeping, but for a more intense sorbet, blend the sugar\u002Fmint mixture using a Cuisinart Immersion Blender.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Add the raspberries and, using a Cuisinart Immersion Blender, blend the mixture until smooth. Strain through a fine mesh strainer, cool to room temperature, cover and refrigerate at least 2 hours, or overnight.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Sorbet and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The sorbet will have a soft texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]: \u003C\u002Fstrong>Calories 190 (1% from fat) • carb. 50g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 10mg • calc. 19mg • fiber 4g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Prosecco-Grapefruit Sorbet\u003C\u002Fstrong>\u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">This refreshing dessert could also double as a frozen cocktail.\u003Cbr>Makes about 4 cups (1 L) [eight ½-cup (125 ml) servings]\u003Cbr>¾ cup (175 ml) water\u003Cbr>¾ cup (175 ml) granulated sugar\u003Cbr>1 tablespoon (15 ml) grapefruit zest\u003Cbr>Pinch kosher salt\u003Cbr>2 cups (500 ml) fresh grapefruit juice\u003Cbr>¾ cup (175 ml) prosecco (Italian sparkling wine)\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">Combine the water, sugar, zest, and salt in a small to medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Pour the grapefruit juice into the sugar\u002Fzest mixture and whisk together. Cool to room temperature, cover and refrigerate at least 2 hours, or overnight. Strain the mixture, and then whisk in prosecco prior to pouring into the ice cream maker.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Sorbet and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The sorbet will have a soft texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]:\u003C\u002Fstrong> Calories 114 (0% from fat) • carb. 25g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 18mg • calc. 7mg • fiber 0g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Pineapple Sorbet\u003C\u002Fstrong>\u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">For a taste of the tropics, prepare this sorbet for your family and friends.\u003Cbr>Makes about 7 cups (1.75 L) [fourteen ½-cup (125 ml) servings]\u003Cbr>2 cups (500 ml) water\u003Cbr>1 cup (250 ml) granulated sugar Pinch kosher salt\u003Cbr>4½ cups (1.125 L) cubed pineapple (fresh or frozen, thawed, not canned)\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">Prepare simple syrup by adding the water, sugar, and salt (if using fresh pineapple, the core can be added to the pot as well) to a medium saucepan set over medium-low heat. Cook until the sugar is fully dissolved. Discard the core and remove from heat and bring to room temperature.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">In a blender, combine the simple syrup and the cubed pineapple and blend until smooth. Strain through a fine mesh strainer. Cover and refrigerate at least 2 hours, or overnight.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Press Sorbet and then Start\u002FStop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The sorbet will have a soft texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [based on ½ cup (125 ml)]:\u003C\u002Fstrong> Calories 82 (1% from fat) • carb. 21g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 12mg • calc. 8mg • fiber 1g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Chocolate Cocoa Nib and Pecan Sandwich Cookies\u003C\u002Fstrong>\u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">A step above the traditional ice cream sandwich cookies. If you cannot find cocoa nibs, miniature chocolate chips can be substituted, or you can double the amount of pecans.\u003Cbr>Makes 24 cookies (for 12 ice cream sandwiches)\u003Cbr>1⁄3 cup (75 ml) cocoa powder, sifted\u003Cbr>11⁄3 cups (325 ml) bread flour\u003Cbr>¾ teaspoon (3.75 ml) baking powder\u003Cbr>¼ teaspoon (1 ml) kosher salt\u003Cbr>1 tablespoon (15 ml) instant espresso powder\u003Cbr>½ cup [125 ml (1 stick)] unsalted butter, room temperature and cubed\u003Cbr>1 cup (250 ml) granulated sugar\u003Cbr>1 large egg\u003Cbr>1 teaspoon (5 ml) pure vanilla extract\u003Cbr>3 tablespoons (45 ml) cocoa nibs (can be found in most gourmet or specialty stores)\u003Cbr>¼ cup (60 ml) chopped pecans, toasted\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">Preheat oven to 350°F (180°C).\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Combine the cocoa powder, flour, baking powder, salt, and espresso powder in a small bowl. Whisk to blend; reserve.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Place the butter in the bowl of a Cuisinart® Stand Mixer, fitted with the mixing paddle. Using medium speed (4 to 5), cream until smooth. Gradually add the sugar and mix until creamy. Add the egg and vanilla and mix until combined. Add the reserved dry ingredients and using a low speed (2 to 3), mix until fully incorporated. Add the cocoa nibs and pecans and mix on low until just combined.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Using a small ice cream scoop [about 1½ inches (3.75 cm) in diameter], scoop the dough onto a parchment-lined cookie sheet [each round should be about 2 tablespoons (30 ml)]. Use a cup to flatten each cookie mound down.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Bake in the preheated oven for about 20 minutes, or until the cookie looks dry, but not firm. Let cookies fully cool before assembling.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">To assemble: Using a small ice cream scoop, scoop about 2 tablespoons (15 ml) of your favorite ice cream onto the flat part of one cookie. Place another cookie on top of the ice cream and press down until the ice cream just reaches the edge of the cookies. Continue with each set of cookies. Wrap each ice cream sandwich in plastic wrap and chill in the freezer until firm (about 20 minutes).\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving (2 cookies, not including ice cream)\u003C\u002Fstrong>: Calories 200 (36% from fat) • carb. 29g • pro. 2g • fat 8g • sat. fat 4g • chol. 30mg • sod. 90mg • calc. 15mg • fiber 1g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Pistachio Birthday Cake\u003C\u002Fstrong>\u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">We love the flavor combination of the pistachio ice cream with a chocolate crust, but any flavor can be substituted.\u003Cbr>Makes 16 servings\u003Cbr>½ cup [125 ml (1 stick)] unsalted butter, cubed\u003Cbr>6 ounces semisweet chocolate, chopped\u003Cbr>60 chocolate wafer cookies\u003Cbr>1 recipe Pistachio Ice Cream (page 12), softened\u003Cbr>½ cup (125 ml) chopped pistachios, toasted\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">In a heat-proof bowl set over a pot of simmering water, combine the butter and chocolate. Stirring occasionally, let sit until just melted. Reserve.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">In the bowl of a Cuisinart® Food Processor fitted with the chopping blade, add the chocolate wafer cookies. Pulse until finely chopped. Add the melted butter\u002Fchocolate mixture through the feed tube of the processor and pulse until completely combined. Press 2⁄3 of the chocolate crumb mixture into the bottom of a 10-inch springform pan. Place in freezer; chill 10 to 15 minutes to let crust harden.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Remove from the freezer and spread half of the ice cream over the chilled chocolate crust. Cover with plastic and return to the freezer for about 30 minutes, or until just firm. Sprinkle the reserved chocolate crumb mixture over the chilled ice cream and return to the freezer again to chill, for about 30 minutes. Spread the remaining ice cream evenly over the top and smooth completely with an offset spatula. Cover and chill in the freezer for a minimum of 4 hours, or overnight to completely firm the cake.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Before serving, remove the ice cream cake from the pan and press the chopped pistachios around the sides of the cake. Serve on chilled plates.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving: \u003C\u002Fstrong>Calories 490 (63% from fat) • carb. 39g • pro. 8g • fat 36g • sat. fat 19g • chol. 190mg • sod. 250mg • calc. 125mg • fiber 2g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Caramel Sauce\u003C\u002Fstrong>\u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">While we love this sauce on ice cream, it can also be used as a dipping sauce for fruit and cake.\u003Cbr>Makes about ¾ cup (175 ml)\u003Cbr>¾ cup (175 ml) granulated sugar\u003Cbr>½ teaspoon (2 ml) kosher salt\u003Cbr>¼ cup (60 ml) water (enough so that the consistency when mixed with the sugar and salt is similar to wet sand)\u003Cbr>1 tablespoon (15 ml) light corn syrup\u003Cbr>1⁄3 cup (75 ml) heavy cream\u003Cbr>3 tablespoons (45 ml) unsalted butter, cut into ½-inch (1.25 cm) cubes\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">In a medium, heavy-bottomed saucepan, stir together the sugar, salt, water, and corn syrup. Be sure to clean the inside walls of the pan if there is any sugar on the sides (a clean, wet pastry brush works best). Set over medium-low heat, to keep the mixture at a low simmer, and cook until the sugar mixture turns a very light amber color (about 15 to 20 minutes). Keep a close eye on the caramel sauce as it can burn easily.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Once the sugar mixture has a light amber color, take it off the stove and slowly and carefully stir in the cream. After the cream has been incorporated, slowly whisk in the butter, one piece at a time, continually whisking to emulsify until all the butter has been added. Use immediately, or keep warm over a pot of warm water.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [2 tablespoons (30 ml)]: \u003C\u002Fstrong>Calories 198 (46% from fat) • carb. 27g • pro. 0g • fat 10g • sat. fat 7g • chol. 33mg • sod. 184mg • calc. 9mg • fiber 0g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Hot Fudge Sauce\u003C\u002Fstrong>\u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">No sundae bar is complete without homemade hot fudge.\u003Cbr>Makes about 2 cups (500 ml)\u003Cbr>2⁄3 cup (150 ml) heavy cream\u003Cbr>1⁄3 cup (75 ml) light corn syrup\u003Cbr>1⁄3 cup (75 ml) packed light brown sugar\u003Cbr>¼ cup (60 ml) cocoa powder, sifted\u003Cbr>¼ teaspoon (1 ml) kosher salt\u003Cbr>2 tablespoons (30 ml) unsalted butter\u003Cbr>1 teaspoon (5 ml) pure vanilla extract\u003Cbr>6 ounces (170 g) semisweet chocolate, chopped\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">In a heavy-bottomed saucepan, combine all ingredients except for semisweet chocolate. Set over medium-low heat and bring to a slight boil. Add chocolate and whisk to combine.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional information per serving [2 tablespoons (30 ml)]:\u003C\u002Fstrong> Calories 133 (53% from fat) • carb. 15g • pro. 1g • fat 8g • sat. fat 5g • chol. 18mg • sod. 15mg • calc. 11mg • fiber 1g\u003C\u002Fp>\u003Ch3 style=\"margin-left:0px;\">\u003Cstrong>Raspberry Sauce\u003C\u002Fstrong>\u003C\u002Fh3>\u003Cp style=\"margin-left:0px;\">This works well with more than just frozen desserts. Serve over pancakes or crêpes for your loved ones.\u003Cbr>Makes about 1 cup (250 ml)\u003Cbr>1 12-ounce (340 g) bag frozen raspberries, thawed [about 21\u002F2 cups (625 ml)]\u003Cbr>1 to 2 tablespoons (15 to 30 ml) granulated sugar\u003Cbr>Pinch kosher salt\u003Cbr>Pinch orange zest\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">Put all of the ingredients into a Cuisinart Food Processor fitted with the chopping blade. Process until completely smooth. Strain through a fine mesh strainer and discard the seeds. Taste and adjust sugar amount to personal preference.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Nutritional analysis per serving [2 tablespoons (30 ml)]\u003C\u002Fstrong>: Calories 30 (2% from fat) • carb. 6g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 15mg • calc. 7mg • fiber 2g\u003C\u002Fp>\u003Ch2>Setup Guide\u003C\u002Fh2>\u003Cp>Setting up the Cuisinart Gelateria Frozen Yogurt is easy and straightforward:\u003C\u002Fp>\u003Col>\u003Cli>Place the freezer bowl in the freezer for at least 12 hours before use.\u003C\u002Fli>\u003Cli>Remove the freezer bowl from the freezer and place it in the machine.\u003C\u002Fli>\u003Cli>Add the mixture to the freezer bowl.\u003C\u002Fli>\u003Cli>Close the lid and select the desired setting (frozen yogurt, gelato, or sorbet).\u003C\u002Fli>\u003Cli>Press the start button and wait for the machine to finish mixing the dessert.\u003C\u002Fli>\u003Cli>Serve immediately or transfer the dessert to an airtight container and store it in the freezer for later use.\u003C\u002Fli>\u003C\u002Fol>\u003Ch2 style=\"margin-left:0px;\">\u003Cstrong>CLEANING, STORAGE AND MAINTENANCE\u003C\u002Fstrong>\u003C\u002Fh2>\u003Cul>\u003Cli>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Cleaning: \u003C\u002Fstrong>Clean the freezer bowl, mixing arm and lid in warm soapy water. DO NOT PUT FREEZER BOWL IN THE DISHWASHER. DO NOT CLEAN WITH ABRASIVE CLEANSERS OR IMPLEMENTS. Wipe motor base clean with a damp cloth. Dry all parts thoroughly.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Storage: \u003C\u002Fstrong>DO NOT put freezer bowl in freezer if bowl is wet. DO NOT store lid, mixing arm, or base in freezer.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Maintenance: \u003C\u002Fstrong>Any other servicing should be performed by an authorized service representative.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Ful>\u003Ch2 style=\"margin-left:0px;\">\u003Cstrong>IMPORTANT SAFEGUARDS\u003C\u002Fstrong>\u003C\u002Fh2>\u003Cp style=\"margin-left:0px;\">When using an electrical appliance, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and\u002For injury, including the following:\u003C\u002Fp>\u003Col>\u003Cli>\u003Cp style=\"margin-left:0px;\">READ ALL INSTRUCTIONS BEFORE USING.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">To protect against risk of electric shock, do not place cord, plug, or base of appliance in water or any other liquid.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Close supervision is necessary when any appliance is used by or near children.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Always unplug from outlet when not in use, before putting on or taking off parts, and before cleaning.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Avoid contact with moving parts. Keep hands, hair, clothing, as well as spatulas and other utensils away during operation to reduce the risk of injury and\u002For damage to the appliance.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions, or is dropped or damaged in any manner. Return the appliance to the nearest Cuisinart Repair Center for examination, repair, electrical or mechanical adjustment.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">The use of attachments not recommended by Cuisinart may cause fire, electric shock or risk of injuries.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Do not use outdoors.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Do not let cord hang over edge of table or counter, or touch hot surfaces.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Keep hands and utensils out of freezer bowl while in use to reduce the risk of injury to persons or to the appliance itself. DO NOT USE SHARP OBJECTS OR UTENSILS INSIDE THE FREEZER BOWL! Sharp objects will scratch and damage the inside of the freezer bowl. A rubber spatula or wooden spoon may be used when the appliance is in the OFF position.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">This appliance is for household use. Any servicing other than cleaning and user maintenance should be done only by authorized Cuisinart Repair Personnel.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Do not use the freezer bowl on flames, hot plates or stoves. Do not expose to heat source. Do not wash in dishwasher; doing so may cause risk of fire, electric shock or injury.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Do not operate your appliance in an appliance garage or under a wall cabinet. When storing in an appliance garage always unplug the unit from the electrical outlet. Not doing so could create a risk of fire, especially if the appliance touches the walls of the garage or the door touches the unit as it closes.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Fol>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>NOTICE\u003C\u002Fstrong> This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.\u003C\u002Fp>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>CAUTION\u003C\u002Fstrong> This appliance is for household use. Any servicing other than cleaning and user maintenance should be performed by an authorized service representative.\u003C\u002Fp>\u003Cul>\u003Cli>\u003Cp style=\"margin-left:0px;\">Do not immerse base in water.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">To reduce the risk of fire or electric shock, do not disassemble the base. Note: The base does not contain any user-serviceable parts.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Repairs should be made only by authorized personnel.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Check voltage to be sure that the voltage indicated on the nameplate agrees with your voltage.\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">Never clean with scouring powders or hard implements.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Ful>\u003Ch2 style=\"margin-left:0px;\">\u003Cstrong>Gelateria Gelato & Sorbet Maker ICE-70C Troubleshooting\u003C\u002Fstrong>\u003C\u002Fh2>\u003Cul>\u003Cli>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Problem\u003C\u002Fstrong>: The incorrect function was selected.\u003C\u002Fp>\u003Cul>\u003Cli>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Solution\u003C\u002Fstrong>: Reset the unit by pressing the Start\u002FStop button twice.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Ful>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Problem\u003C\u002Fstrong>: The unit is beeping every few minutes.\u003C\u002Fp>\u003Cul>\u003Cli>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Solution\u003C\u002Fstrong>: Press the Start\u002FStop button, the process has completed.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Ful>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Problem\u003C\u002Fstrong>: The time will not adjust by pressing the arrows.\u003C\u002Fp>\u003Cul>\u003Cli>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Solution\u003C\u002Fstrong>: Once the Start\u002FStop button is selected and the processing begins, time cannot be adjusted. To reset the unit, press Start\u002FStop.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Ful>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Problem\u003C\u002Fstrong>: The unit stopped running.\u003C\u002Fp>\u003Cul>\u003Cli>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Solution\u003C\u002Fstrong>: Recipe is either complete, or load was too heavy. Press Start\u002FStop to reset the unit.\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Ful>\u003C\u002Fli>\u003Cli>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Problem\u003C\u002Fstrong>: Finished recipe is too thin.\u003C\u002Fp>\u003Cul>\u003Cli>\u003Cp style=\"margin-left:0px;\">\u003Cstrong>Solution\u003C\u002Fstrong>: Place freezer bowl back in the freezer. (Re-evaluate ingredients and\u002For bowl temperature.)\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Ful>\u003C\u002Fli>\u003C\u002Ful>\u003Ch2 style=\"margin-left:0px;\">\u003Cstrong>WARRANTY\u003C\u002Fstrong>\u003C\u002Fh2>\u003Cp style=\"margin-left:0px;\">We warrant that this Cuisinart product will be free of defects in materials or workmanship under normal home use for 3 years from the date of original purchase. This warranty covers manufacturer’s defects including mechanical and electrical defects. It does not cover damage from consumer abuse, unauthorized repairs or modifications, theft, misuse, or damage due to transportation or environmental conditions. Products with removed or altered identification numbers will not be covered.\u003C\u002Fp>\u003Ch2>Pros & Cons\u003C\u002Fh2>\u003Ch3>Pros\u003C\u002Fh3>\u003Cul>\u003Cli>Easy to use and clean\u003C\u002Fli>\u003Cli>Versatile and can make various frozen desserts\u003C\u002Fli>\u003Cli>No need for ice and salt\u003C\u002Fli>\u003Cli>Affordable compared to commercial ice cream makers\u003C\u002Fli>\u003Cli>Stylish and modern design\u003C\u002Fli>\u003C\u002Ful>\u003Ch3>Cons\u003C\u002Fh3>\u003Cul>\u003Cli>Limited capacity compared to commercial ice cream makers\u003C\u002Fli>\u003Cli>Long freezing time for the freezer bowl\u003C\u002Fli>\u003Cli>May not be as durable as commercial ice cream makers\u003C\u002Fli>\u003C\u002Ful>\u003Ch2>Customer Reviews about Cuisinart \u003Cstrong>Gelateria Gelato & Sorbet Maker ICE-70C\u003C\u002Fstrong>\u003C\u002Fh2>\u003Cp>Customers love the Cuisinart Gelateria Frozen Yogurt for its ease of use, versatility, and affordability. Many users have praised the machine for its ability to make delicious and creamy frozen yogurt, gelato, and sorbet at home. However, some users have complained about the long freezing time for the freezer bowl and the limited capacity compared to commercial ice cream makers.\u003C\u002Fp>\u003C\u002Fbody>\u003C\u002Fhtml>","published",{"_id":47,"name":48,"slug":48,"logo_url":116,"id":47},null,[118,120,124,127,131,135],{"_id":119,"name":48,"slug":48,"id":119},"65e9d4d7f8189686a5ffbeeb",{"_id":121,"name":122,"slug":123,"id":121},"65c63040e7e54a739e05eb36","usage guide","usage-guide",{"_id":125,"name":126,"slug":126,"id":125},"662cf22d48f1b6bc962df051","gelateria",{"_id":128,"name":129,"slug":130,"id":128},"662cf22d48f1b6bc962df053","frozen yogurt","frozen-yogurt",{"_id":132,"name":133,"slug":134,"id":132},"662cf22d48f1b6bc962df055","sorbet maker","sorbet-maker",{"_id":136,"name":137,"slug":137,"id":136},"662cf22d48f1b6bc962df057","gelato","2024-04-27T12:40:13.582Z","short","user guide",[142,145,148,151,154,157,160,163,166,169],{"question":143,"answer":144},"What are the main functions of the Cuisinart Gelateria Gelato & Sorbet Maker ICE-70C?","Cuisinart Gelateria Gelato & Sorbet Maker ICE-70C allows you to make gelato, ice cream, and sorbet with customized settings for each type, providing a variety of frozen desserts with ease.",{"question":146,"answer":147},"What is the purpose of the Cuisinart Gelateria Gelato & Sorbet Maker ICE-70C?","Cuisinart Gelateria Gelato & Sorbet Maker ICE-70C is designed to create homemade gelato, ice cream, and sorbet, allowing you to enjoy a variety of frozen treats with customized flavors and ingredients.",{"question":149,"answer":150},"How do I install the Cuisinart Gelateria Gelato & Sorbet Maker ICE-70C?","Simply place the Cuisinart Gelateria Gelato & Sorbet Maker ICE-70C on a flat, stable surface, plug it into an electrical outlet, and follow the included instructions to assemble the mixing bowl and paddle.",{"question":152,"answer":153},"How does the Cuisinart Gelateria Gelato & Sorbet Maker ICE-70C work?","Cuisinart Gelateria Gelato & Sorbet Maker ICE-70C works by mixing and freezing ingredients simultaneously. You select the desired function (gelato, ice cream, or sorbet), pour in the mixture, and the machine churns and freezes it to the desired consistency.",{"question":155,"answer":156},"How do I use the Cuisinart Gelateria Gelato & Sorbet Maker ICE-70C?","Choose the desired setting, add the ingredients to the mixing bowl, and press Start. The machine will automatically churn and freeze the mixture to the selected consistency.",{"question":158,"answer":159},"Is the Cuisinart Gelateria Gelato & Sorbet Maker ICE-70C compatible with different power sources?","Cuisinart Gelateria Gelato & Sorbet Maker ICE-70C is designed for standard household electrical outlets (120V). It is not compatible with different power sources without an appropriate converter.",{"question":161,"answer":162},"How do I clean the Cuisinart Gelateria Gelato & Sorbet Maker ICE-70C?","The mixing bowl, lid, and paddle are removable and should be washed with warm, soapy water. The base unit should be wiped with a damp cloth. Do not immerse the base in water.",{"question":164,"answer":165},"What are the safety features of the Cuisinart Gelateria Gelato & Sorbet Maker ICE-70C?","Cuisinart Gelateria Gelato & Sorbet Maker ICE-70C includes a safety feature that automatically stops the unit if the motor overheats, protecting the machine and ensuring user safety.",{"question":167,"answer":168},"Can the Cuisinart Gelateria Gelato & Sorbet Maker ICE-70C be used in other countries?","Cuisinart Gelateria Gelato & Sorbet Maker ICE-70C can be used in other countries, but you may need to purchase a voltage converter and adapter to use it safely.",{"question":170,"answer":171},"What is the warranty period for the Cuisinart Gelateria Gelato & Sorbet Maker ICE-70C?","Cuisinart Gelateria Gelato & Sorbet Maker ICE-70C comes with a limited three-year warranty, covering defects in materials and workmanship under normal home use.",false,"2024-04-27T12:40:13.583Z","2026-10-20T05:22:35.682Z","posts\u002F662cf22d48f1b6bc962df059\u002Fpdf\u002Fmanual.pdf","Experience the ultimate in homemade gelato and sorbet with the Cuisinart Gelateria Gelato & Sorbet Maker ICE-70C.","https:\u002F\u002Fmanualsfact.com\u002Fmedia\u002Fposts\u002F662cf22d48f1b6bc962df059\u002Fpdf\u002Fmanual.pdf","cuisinart - Frozen Yogurt & Ice Cream Maker ICE-70C",[180,184,188,192,196,200],{"title":181,"full_title":182,"slug":183},"Food Processor Recipe FP-12N","Assembly & Operations: Cuisinart Food Processor Recipe FP-12N Usage Guide","cuisinart-food-processor-recipe-fp-12n-usage-guide",{"title":185,"full_title":186,"slug":187},"Automatic Bread Maker CBK-110","Cuisinart Automatic Bread Maker CBK-110 User Guide","cuisinart-automatic-bread-maker-cbk-110-guide",{"title":189,"full_title":190,"slug":191},"DCC3400 PerfecTemp 12-Cup Thermal Coffeemaker","Cuisinart DCC3400 PerfecTemp 12-Cup Thermal Coffeemaker User Guide","cuisinart-12-cups-thermal-coffee-maker-dcc3400-guide",{"title":193,"full_title":194,"slug":195},"Automatic Grind & Brew Thermal Coffeemaker DGB-900","Cuisinart Automatic Grind & Brew Thermal Coffeemaker DGB-900 Instruction Manual","cuisinart-automatic-grind-brew-thermal-coffeemaker-dgb-900-instruction-manual",{"title":197,"full_title":198,"slug":199},"Classic 7-Cup Food Processor DLC-10S","Cuisinart Classic 7-Cup Food Processor DLC-10S Instruction Manual","cuisinart-classic-7-cup-food-processor-dlc-10s-guide",{"title":201,"full_title":202,"slug":203},"Coffee PLUS Coffeemaker CHW-12","Cuisinart Coffee PLUS Coffeemaker CHW-12 Instruction Guide","cuisinart-coffee-plus-coffeemaker-chw-12-instruction-guide",[205,206],{"name":48,"slug":48},{"name":122,"slug":123},{"statusCode":4,"message":208,"data":209},"Found all comments!",[]]