INSTRUCTION AND
RECIPE BOOKLET
Flavor Duo™ FrozenYogurt-Ice Cream & Sorbet Maker
ICE-40 Series
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
INTRODUCTION
FEATURES AND BENEFITS
Congratulations on your purchase of the Cuisinart® Flavor Duo™ Frozen
Yogurt–Ice Cream & Sorbet Maker. Now you can delight big groups of family
and friends with decadently rich homemade ice creams, light fruit sorbets,
creamy sherbets and deliciously healthy frozen yogurt. The dual-bowl design
of this premium dessert maker lets you prepare up to 2 quarts of 1 or 2 of
your favorite frozen desserts in as little as 20 minutes!
1. Ingredient Spouts
Pour recipe ingredients through the spout. Also use to add
ingredients, like chips or nuts, without interrupting the freezing cycle.
2. Easy-lock Lids
Transparent, so you can watch the freezing process as it progresses.
Lid is designed to easily lock to the base.
With the touch of a button, this stunning brushed stainless steel dessert
maker automatically starts the process. Ingredients are added to double-
insulated freezer bowls through easy-pour spouts to create the smoothest,
creamiest frozen desserts.
3. Mixing Arms
Mixes and aerates ingredients in freezer bowl to create frozen
dessert or drink.
4. Freezer Bowls
Contain cooling liquid between a double insulated wall to create fast and
even freezing. Double wall keeps the bowls cool and at an
even temperature.
1
5. Base
Contains heavy-duty motor strong enough to handle ice cream, frozen
yogurt, sherbet, sorbet, and frozen drinks.
2
3
6. One or Two Bowl Button
Gives you the option of making a double or single batch.
7. On/Off Switch
8. Cord Storage (not shown)
Unused cord is easily pushed into the base to keep counters
neat and safe.
BEFORE USING FOR THE FIRST TIME
4
DO NOT immerse the motor base in water. Wipe it with a moist cloth. Wash
the lids, freezer bowls and mixing arms 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.
FREEZING TIME AND BOWL PREPARATION
The freezer bowls must be completely frozen before you begin your recipe.
The length of time needed to reach the frozen state depends on how cold
your freezer is. For the most convenient frozen desserts and drinks, leave
your freezer bowls in the freezer at all times. You can take them out any time
for immediate use.
5
6
7
In general, freezing time is between 6 hours and 22 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.
2
Wrap it in a plastic bag to prevent freezer burn. We recommend that you
place the freezer bowls in the back of your freezer where it is coldest.
8. Frozen desserts or drinks will be done in 20-30 minutes. The time
will depend on the recipe, and the volume of the dessert or drink you are
making. When the mixture has thickened to your liking, it is done. If you
desire a firmer consistency, transfer the dessert or drink to an airtight
container and store in the freezer for two or more hours.
Reminder: Your freezer should be set to 0°F to ensure proper freezing
of all foods.
NOTE: Do not store frozen desserts or drinks in the freezer bowl.
Desserts and drinks will stick to the side of the freezer bowl and
may damage the bowl. Store only in a plastic airtight container.
MAKING FROZEN DESSERTS OR DRINKS
1. Prepare recipe ingredients from pages that follow or from your own
recipe. Cuisinart recipes begin on page 4. If you use your own recipe,
be sure it yields 1 quart or less. For best results, prepare
ingredients in a container that is easy to pour from.
ADDING INGREDIENTS
Ingredients such as chips and nuts should be added about 5 minutes before
the recipe is complete. Once the dessert or drink has begun to thicken, add
the ingredients through the ingredient spout. Nuts and other ingredients
should be no larger than a chocolate chip.
2. Remove the freezer bowl(s) from the freezer. (Remove plastic bag if
you have wrapped freezer bowls.) Place freezer bowls on the center of
the base.
NOTE: Bowl will begin to defrost quickly once it has been removed from
freezer. Use it immediately after removing from freezer.
SAFETY FEATURE
3. Place mixing arm(s) in freezer bowl(s). Arm does not fit tightly. It just
The Cuisinart® Flavor Duo™ is equipped with a safety feature that automati-
cally stops the unit if the motor overheats. This may occur if the dessert or
drink 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. To reset the unit, put the ON/OFF switch in the OFF position. Let the
unit cool off. After a few minutes, you may turn the unit on again and contin-
ue making the dessert or drink.
rests in the center of the bowl, with the circle side facing up.
4. Place lid(s) on base. Easy-lock lid mechanism allows lid to rest on base
in one position. Set lid(s) slightly off center and turn clockwise to lock in
place.
Turn Lid
CLEANING AND STORAGE
Cleaning
START
Clean the freezer bowls, mixing arms and lids in warm soapy water.
DO NOT PUT FREEZER BOWLS IN THE DISHWASHER. DO NOT CLEAN
WITH ABRASIVE CLEANSERS OR IMPLEMENTS.
Wipe motor base clean with damp cloth.
Dry all parts thoroughly.
Storage
LOCK
DO NOT put freezer bowls in freezer if bowls are wet.
DO NOT store lids, mixing arms, or base in freezer.
You may store the freezer bowls in the freezer for convenient,
immediate use. Before freezing, wrap the bowls in a plastic bag to prevent
freezer burn.
5. Choose the one or two bowl switch position.
If you choose one bowl only, use the right side of the unit. Always select
this prior to turning on the unit.
Do not store frozen desserts or drinks in the freezer bowls in the freezer for
more than 30 minutes at a time.
Transfer frozen desserts or drinks to an airtight container for longer storage
in the freezer.
6. Press On/Off switch. Freezer bowls will begin to turn. If you chose to
make only one batch, just the right bowl will begin to turn.
7. Immediately pour ingredients through ingredient spout(s).
3
fill the freezer bowl higher than 1/4" from the top of the freezer bowl. The
ingredients will increase in volume during the freezing process.
RECIPE TIPS
• When making more than one recipe at a time, be sure the freezer bowl is
completely frozen before each use.
The recipes that follow offer you a variety of options for delicious frozen
drinks and desserts. You may create or use recipes of your own, as long as
they yield no more than 1 quart.
• Make sure mixing arm and lid are in place and that you have chosen the
one or two bowl button position before turning on machine.
Recipe Tips:
• Well-chilled mixtures may require shorter mixing times.
• Frozen desserts from the Cuisinart® Flavor Duo™ use pure, fresh
ingredients. Because of this, the desserts and drinks do not have the same
characteristics as commercially prepared frozen desserts and drinks. Most
store-bought versions use gums and preservatives to make them firmer. If
you desire a firmer consistency, transfer the dessert or drink to an air-
tight container and store in the freezer until desired consistency is
reached, usually two or more hours.
BASIC ICE CREAMS
VANILLA ICE CREAM
Vanilla is still the number one ice cream flavor – this one is particularly
easy and doesn’t require cooking. Try one of our variations, or let your
imagination go.
• Some recipes use precooked ingredients. For best results, the mixture
should be chilled overnight before using. Or, chill the recipe over an ice
bath, until it is completely cooled, before using.
Preparation: 5 minutes, plus 20 – 25 minutes chilling time, optional 2 hours
to ripen.
• 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.
Makes eight servings.
• Prior to freezing, most recipes may be stored in the refrigerator for up
to 3 days.
3/4
2/3
1-1/2
1
cup whole milk, well chilled
cup granulated sugar
cups heavy cream, well chilled
teaspoon pure vanilla extract, to taste
• You may substitute lower fat creams (e.g. half and half) and milk (reduced
fat or lowfat) for heavy cream and whole milk used in many recipes.
However, keep in mind that the higher the fat content, the richer and
creamier the result. Using lower fat substitutes may change the taste, con-
sistency 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 two cups of cream, use a total of two
cups of the substitute (such as 1 cup cream, 1 cup whole milk).
In a medium bowl, use a hand mixer or a whisk to combine the milk and
granulated sugar until the sugar is dissolved, about 1 to 2 minutes on low
speed. Stir in the heavy cream and vanilla to taste. Turn the machine ON,
pour mixture into freezer bowl, and let mix until thickened, about 20 to 25
minutes. The ice cream will have a soft creamy texture. If desired, transfer
the ice cream to an airtight container and place in freezer until firm, about
2 hours to “ripen”.
• You may substitute artificial sweeteners for sugar. If the recipe is to be
precooked, add the sweetener after the heating process is complete
and ingredients have cooked. Stir the mixture thoroughly to dissolve
the sweetener.
Nutritional information per serving:
Calories 233 (66% from fat) • carb. 19g • pro 2g • fat 17g
• In recipes that use alcohol, add the alcohol during the last two minutes
of the freezing process. Otherwise, the alcohol may impede the
freezing process.
sat. fat 13g • chol. 64mg • sod. 28mg • calc. 56mg • fiber 0g
VARIATIONS:
• When making sorbet, be sure to test the ripeness and sweetness of the
fruit before you use it. The freezing process reduces the sweetness of the
fruit so that it will taste less sweet than the recipe mixture. If the fruit tastes
tart, add sugar to the recipe. If the fruit is very ripe or sweet, reduce the
amount of sugar in the recipe.
Mint Chip: Omit the vanilla and replace with 3/4 – 1 teaspoon pure
peppermint extract (to taste). Chop 3 ounces of your favorite bittersweet
or semi-sweet chocolate bar into tiny uneven pieces. Add the chopped
chocolate during the last 5 minutes of mixing.
Butter Pecan: Melt 1/2 stick unsalted butter in a 10-inch skillet. Add 1/2
cup roughly chopped pecans and 3/4 teaspoon kosher salt. Cook over
• The Cuisinart recipes listed below will yield up to 1 quart of dessert or
drink. When pouring ingredients in through the ingredient spout, DO NOT
4
medium-low heat; stirring frequently until the pecans are lightly browned.
Remove from the heat; strain (the butter will have a pecan flavor and may
be reserved for another use). Allow the pecans to cool completely. Add the
toasted buttered pecans during the last 5 minutes of mixing.
VARIATIONS:
Chocolate Almond: Add 1/3 teaspoon pure almond extract along with
the vanilla. Add 1/4 – 1/3 cup chopped toasted almonds or chopped
chocolate-coated almonds during the last 5 to 10 minutes of freezing.
Cookies & Cream: Add 1/4 – 1/3 cup coarsely chopped cookies (chocolate
chips, Oreos®, Mint Oreos®, chocolate covered graham crackers, etc.)
during the last 5 minutes of mixing.
Chocolate Cookie: Add 1/4 – 1/3 cup chopped cookies (chocolate chip
or chocolate sandwich, chocolate mint, chocolate covered graham crack-
ers, etc.) during the last 5 minutes of freezing. Transfer to a container and
freeze for 2 hours before serving.
Candy & Cream: Roughly chop enough of your favorite candy bar
(Heath®, Reese’s Peanut Butter Cups®, KitKat®, etc.) to make 1/4 - 1/3 cup
of chopped candy or measure 1/3 cup of your favorite M&M® candies;
refrigerate until ready to use. Add the chopped candy during the last
5 minutes of mixing.
Chocolate Fudge Brownie: Add 1/4 – 1/3 cup chopped day old
brownies during the last 5 minutes of freezing. Transfer to a container
and freeze for 2 hours before serving.
Chocolate Marshmallow Swirl: When removing the ice cream to a
container for freezing, layer it with dollops of your favorite chocolate
sauce and scoops of marshmallow crème (Fluff). Freeze at least 2 hours
before serving.
CHOCOLATE ICE CREAM
Choose your favorite brand of dark chocolate to make this yummy.
Preparation: about 1 hour (active time about 5 - 10 minutes), plus 20 - 25
minutes chilling time, optional 2 hours to “ripen”.
FRESH STRAWBERRY ICE CREAM
Makes eight 1/2-cup servings.
Fresh strawberry ice cream is particularly good when made with farm
fresh summer berries.
3/4
1/3
4-6
cup whole milk
cup granulated sugar
ounces bittersweet or semi-sweet chocolate, broken into
1/2-inch pieces
Preparation: 5 – 10 minutes, plus 2 hours for the strawberries to
macerate, 20 – 25 minutes chilling time. Optional 2 hours to “ripen”.
Makes eight servings.
1-1/2
1
cups heavy cream, well chilled
teaspoon pure vanilla extract
4
1
ounces fresh ripe strawberries, stemmed and sliced
tablespoon freshly squeezed lemon juice
cup sugar, divided
cup whole milk
cups heavy cream
2/3
3/4
1-1/2
3/4
Heat the whole milk until it is just bubbling around the edges (this may be
done on the stovetop or in a microwave). In a blender, or food
processor fitted with the metal blade, pulse to process the sugar with
the chocolate until the chocolate is very finely chopped. Add the hot milk;
process until well blended and smooth. Transfer to a medium bowl and
let the chocolate mixture cool completely. Stir in the heavy cream and
vanilla to taste. Chill for 30 minutes or longer.
teaspoon pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice and 3
tablespoons of the sugar, stir gently, and allow the strawberries to
macerate in the juices for 2 hours.
Turn the machine ON, pour mixture into freezer bowl and let mix until
thickened, about 20 to 25 minutes. The ice cream will have a soft creamy
texture. If desired, transfer the ice cream to an airtight container and
place in freezer until firm, about 2 hours to “ripen”.
In a medium bowl, use a hand mixer or a whisk to combine the milk and
granulated sugar until the sugar is dissolved, about 1 to 2 minutes on
low speed. Stir in the heavy cream, any accumulated juices from the
strawberries and vanilla. Turn the machine ON, pour mixture into freezer
bowl, and let mix until thickened, about 20 to 25 minutes. Add the sliced
strawberries during the last 5 minutes of freezing. The ice cream will have
a soft creamy texture. If desired, transfer the ice cream to an airtight
container and place in freezer until firm, about 2 hours to “ripen”.
Nutritional information per serving:
Calories 309 (69% from fat) • carb. 23g • pro. 3g • fat 25g
sat. fat 15g • chol. 64mg • sod. 29mg • calc. 63mg • fiber 1g
5
Note: This ice cream will have a “natural” appearance of very pale pink.
If a deeper pink is desired, sparingly add red food coloring by drops until
desired color is achieved.
PUMPKIN SPICE ICE CREAM
A delicious change from the traditional holiday pumpkin pie. Serve in
goblets with a dash of cognac, some caramel sauce and toasted pine
nuts for a special treat.
Nutritional information per serving:
Calories 238 (64% from fat) • carb. 20 g • pro. 2g • fat 17g
sat. fat 11g • chol. 64mg • sod.28mg • calc. 58mg • fiber 0g
Preparation: 25 – 30 minutes, plus time to chill the custard; 20 – 25
minutes chilling. Optional 2 hours to “ripen” in freezer.
Makes eight servings.
HOLIDAY RECIPES
1
1
1/2
1/2
2
cup whole milk
cup heavy cream
vanilla bean
cup light brown sugar, packed
large eggs
EGGNOG ICE CREAM
Freshly grated nutmeg gives this festive holiday treat extra special flavor.
Preparation: 5 – 10 minutes, 20 – 25 minutes chilling time. Optional 2
hours to “ripen” in freezer.
1
large egg yolk
2/3
1/2
1/4
1/4
cup pumpkin purée (may use canned solid pack pumpkin)
teaspoon ground cinnamon
teaspoon ground ginger
teaspoon ground allspice
Makes about eight servings.
®
1/3
1/2
3/4
1-1/2
3/4
3/4
1
cup pasteurized egg product, such as EggBeaters
cup sugar
cup whole milk
cups heavy cream
teaspoon rum extract
teaspoon brandy extract
teaspoon pure vanilla extract
teaspoon freshly grated nutmeg
Pinch freshly grated nutmeg
In a 2-3/4 quart saucepan, combine the whole milk and the cream over
low heat. Split the vanilla bean with a sharp knife and scrape the seeds
out using the blunt edge of the knife. Stir the seeds and bean pod into
the milk mixture. Raise the heat until the mixture just begins to bubble
around the edges, lower the heat and allow the vanilla to “steep” in the
cream for about 15 to 20 minutes. Remove the vanilla bean and discard
or rinse and reserve for another use.
1/8
Combine the pasteurized egg product and sugar in a medium bowl and
beat on medium speed with a hand mixer until thickened and pale yellow
in appearance, about 1-1/2 to 2 minutes. Use low speed to stir in the
whole milk, heavy cream, rum extract, brandy extract, and vanilla extract.
Stir in the nutmeg to taste.
While the milk mixture steeps, combine the brown sugar with the eggs
and yolks in a medium bowl. Use a hand mixer on medium speed to beat
until thickened, smooth, and pale tan in color, 1 to 2 minutes. With the
mixer on low speed, add 1 cup of the hot milk mixture in a slow, steady
stream, and mix until combined, about 30 seconds. Stir the egg mixture
into the warm milk mixture, stirring continuously. Cook over low heat
until slightly thickened and the mixture coats the back of a wooden
spoon, 3 to 5 minutes. Remove from heat and press through a fine mesh
strainer. Stir in the pumpkin purée and spices. Cool completely. *
Turn the machine ON, pour mixture into freezer bowl and let mix until
thickened, about 20 to 25 minutes. The ice cream will have a soft creamy
texture. If desired, transfer the ice cream to an airtight container and
place in freezer until firm, about 2 hours to “ripen”.
Nutritional information per serving:
Calories 223 (69% from fat) • carb. 15g • pro. 3g • fat 18g
sat. fat 11g • chol. 70mg • sod. 41mg • calc. 60mg • fiber 0g
When completely chilled, turn machine ON. Pour the custard into the
freezer bowl, and let mix until mixture thickens, 20 to 25 minutes. The
ice cream will have a soft creamy texture. If desired, transfer the ice
cream to an airtight container and place in freezer until firm, about 2
hours to “ripen”.
*Transfer to a bowl and cover with plastic wrap directly on the custard to
prevent a skin from forming. Refrigerate until chilled completely, or chill
over an ice bath for 1 hour. The custard can be made up to 2 days
ahead; keep refrigerated.
6
Nutritional information per serving:
Calories 207 (60% from fat) • carb. 18g • pro 4g • fat. 14g
sat. fat 8g • chol. 125mg • sod. 48mg • calc. 84mg • fiber 1g
Combine the sugar and water in a medium saucepan and bring to a boil
over medium-high heat. Reduce heat to low and simmer without stirring
until the sugar dissolves, about 3 to 5 minutes. Cool completely. This is
called a simple syrup and may be made ahead in larger quantities to
have on hand for making fresh lemon sorbet. Keep refrigerated until
ready to use.
PEPPERMINT STICK ICE CREAM
Serve peppermint stick ice cream alone, or top with your favorite hot
fudge or chocolate sauce.
When cool, add the lemon juice and zest; stir to combine. Turn the
machine ON. Pour the lemon mixture into the freezer bowl, and mix until
the mixture thickens, about 20 to 25 minutes. The sorbet will have a “soft
serve” texture. If desired, transfer the sorbet to an airtight container and
place in freezer until firm, about 2 hours to “ripen”.
Preparation: 5 – 10 minutes, 20 – 25 minutes chilling time. Optional 2
hours to “ripen” in freezer.
Makes eight servings.
*When zesting a lemon or lime, use a vegetable peeler to remove the
colored part of the citrus rind.
3/4
2/3
cup whole milk, well chilled
cup granulated sugar
1-1/2
3/8
3/4
cups heavy cream, well chilled
teaspoon pure vanilla extract
teaspoon peppermint extract
cup crushed hard peppermint candies
Nutritional information per serving:
Calories 178 (0% from fat) • carb. 47g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 2mg • calc. 4mg • fiber 0g
1/2
VARIATIONS:
In a medium bowl, use a hand mixer or a whisk to combine the milk and
granulated sugar until the sugar is dissolved, about 1 to 2 minutes on
low speed. Stir in the heavy cream, vanilla and peppermint extract.
Turn the machine ON; pour mixture into freezer bowl, and let mix until
thickened, about 20 to 25 minutes. Add the crushed peppermint candies
during the last 5 minutes of mixing. The ice cream will have a soft
creamy texture. If desired, transfer the ice cream to an airtight container
and place in freezer until firm, about 2 hours to “ripen”.
Fresh Lime Sorbet: Substitute 1-1/4 cups freshly squeezed lime juice for
the lemon juice and 2 teaspoons finely chopped lime zest for the lemon
zest.
Fresh Lemon-Lime Sorbet: Use half lemon juice and half lime juice and
1 teaspoon each of finely chopped lemon and lime zest.
Fresh Pink Grapefruit Sorbet: Substitute 1-1/4 cups freshly squeezed
pink grapefruit juice for the lemon juice, and 1 tablespoon finely chopped
grapefruit zest for the lemon zest. Add 3 tablespoons Orgeat Syrup to
the mixture (Orgeat Syrup is used for cocktails such as a MaiTai or
Scorpion, and can be found with the drink mixers in most grocery
stores).
Nutritional information per serving:
Calories 274 (56% from fat) • carb. 29g • pro. 2g • fat 17g
sat. fat 11g • chol. 64mg • sod. 32mg • calc. 58mg • fib 0g
SORBETS & SHERBETS
FRESH MANGO SORBET
A nice light ending to any meal.
FRESH LEMON SORBET
Preparation: 10 – 15 minutes; 20 – 25 minutes chilling time. Optional 2
hours to “ripen” in freezer.
Bits of fresh citrus zest add a burst of flavor to this refreshing sorbet.
Preparation: 10 minutes + cooling time; 20 – 25 minutes chilling time.
Optional 2 hours to “ripen” in freezer.
Makes eight servings.
Makes eight servings.
28
1/3
2
ounces mango cubes
cup sugar
tablespoons corn syrup
tablespoons fresh lemon or lime juice
1-3/4
1-3/4
1-1/4
2
cups sugar
cups water
cups freshly squeezed lemon juice
teaspoons finely chopped lemon zest*
3
7
Combine the mango cubes, sugar, corn syrup and lemon juice in a
blender or food processor that has been fitted with the metal blade.
Pulse to chop, then process until thick and smooth, scraping jar or work
bowl as necessary with a spatula. The mango purée may be made up to
one day ahead; cover and refrigerate until ready to use.
LIME SHERBET
Cool and refreshing, sherbets have long been favorite dessert treats.
Preparation: 5 minutes, plus 20 – 25 minutes chilling time, optional 2
hours to ripen.
Makes eight servings.
Turn the machine ON. Pour the mango purée into the freezer bowl and
mix until the mixture thickens, about 20 to 25 minutes. The sorbet will
have a “soft serve” texture. If desired, transfer the mango sorbet to an
airtight container and place in freezer until firm, about 2 hours to “ripen”.
2-1/4
cups whole milk
cup frozen limeade concentrate, thawed
tablespoons sugar
1
2
Nutritional information per serving:
Calories 112 (2% from fat) • carb. 30g • pro. 1g • fat 0g
sat. fat 0g • chol. 0mg • sod. 8mg • calc. 10mg • fiber 2g
1
1 - 2
teaspoon grated lime zest
drops green food coloring, optional
Combine the milk, limeade concentrate, sugar, and lime zest in a blender
or food processor fitted with the metal blade. Add green food coloring if
desired.
FRESH STRAWBERRY SORBET
Serve fresh strawberry sorbet in a chocolate candy cup.
Turn the machine ON. Pour the mixture into freezer bowl and let mix
until mixture thickens, about 25 to 30 minutes. If desired, transfer
sherbet to an airtight container and place in freezer until firm, about
2 hours.
Preparation: 1-1/2 hours (active, about 15 – 20 minutes); 20 – 25 minutes
chilling time. Optional 2 hours to “ripen” in freezer.
Makes about eight servings.
Nutritional information per serving:
Calories 101 (22% from fat) • carb. 18g • pro. 3g • fat 2g
sat. fat 2g • chol. 12mg • sod. 40mg • calc. 98mg • fiber 0g
2/3
2/3
3
cup sugar
cup water
tablespoons corn syrup
12
3
ounces fresh strawberries, stems removed, quartered
tablespoons fresh lemon or lime juice
VARIATIONS:
Orange Sherbet: Combine 2-1/4 cups whole milk with 1 cup orange
juice concentrate (thawed), and 1-1/2 tablespoons sugar in a blender or
food processor until smooth. Freeze as directed.
Bring the sugar and water to a boil in a medium saucepan. Reduce the
heat and simmer without stirring until the sugar is completely dissolved.
Transfer to a bowl and let cool completely.
Pineapple Sherbet: Combine 2/3 cup fat-free vanilla yogurt, 1-1/3 cups
whole milk, 1-1/2 cups pineapple juice concentrate (thawed), and 2
tablespoons sugar in a blender or food processor until smooth. Freeze
as directed.
Combine the strawberries and lemon juice in a food processor fitted
with the metal blade. Pulse to chop the strawberries, about 15 to 20
times, then process until the strawberries are completely puréed,
1 to 2 minutes. Combine strawberry purée with the cooled sugar syrup
and corn syrup. Chill for 1 hour or longer.
Nutritional information per serving (Pineapple Sherbet):
Calories 126 (14% from fat) • carb. 24g • pro. 3g • fat 2g
sat. fat 1g • chol. 8mg • sod. 41mg • calc. 116mg • fiber 0g
Turn the machine ON. Pour the strawberry purée mixture into the freezer
bowl and mix until the mixture thickens, about 20 to 25 minutes. The
sorbet will have a “soft serve” texture. If desired, transfer the strawberry
sorbet to an airtight container and place in freezer until firm, about 2
hours to “ripen”.
Nutritional information per serving:
Calories 104 (2% from fat) • carb. 30g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 12mg • calc. 8mg • fiber 1g
8
mixture into the freezer bowl and let mix until thickened, about 25 to 30
minutes. If desired, transfer the frozen yogurt to an airtight container and
place in freezer until firm, about 2 hours to “ripen”.
FROZEN YOGURTS
CHOCOLATE FROZEN YOGURT
A lower fat treat with rich, satisfying chocolate flavor.
Nutritional information per serving:
Calories 102 (11% from fat) • carb. 20g • pro. 3g • fat 1g
sat. fat 1g • chol. 5mg • sod. 45mg • calc. 124mg • fiber 1g
Preparation: about 5 – 10 minutes; 20 – 25 minutes chilling time.
Optional 2 hours to “ripen” in freezer.
PEACH FROZEN YOGURT
The creamy consistency of our peach frozen yogurt makes it hard to
believe that it is so low in fat.
Makes eight servings.
1
6
1/4
2
cup whole milk
ounces bittersweet or semisweet chocolate, chopped
cup sugar
Preparation: 5 – 10 minutes; 20 – 25 minutes chilling time. Optional 2
hours to “ripen” in freezer.
cups lowfat vanilla yogurt
Makes eight servings.
Combine the milk and chocolate in a saucepan and place over low heat;
stir until the chocolate is completely melted and sugar is dissolved.
Transfer to a bowl and refrigerate until completely cool. Add the yogurt,
stir until smooth. Pour into the freezer bowl, turn the machine ON and
let mix until thickened, about 20 to 25 minutes. If desired, transfer the
frozen yogurt to an airtight container and place in freezer until firm,
about 2 hours to “ripen”.
1
2
1/3
can (15 ounces) peaches packed in juice
cups lowfat vanilla yogurt
cup sugar
Drain peaches, reserving 1/4 cup of the juice. In a blender or food
processor fitted with the metal blade, pulse to chop the peaches. Add
the vanilla yogurt, sugar, and reserved peach juice. Process until smooth
and the sugar is dissolved, about 1 minute. Pour the peach/yogurt
mixture into the freezer bowl, turn the machine ON, and let mix until
thickened, about 20 to 25 minutes. If desired, transfer the frozen yogurt
to an airtight container and place in freezer until firm, about 2 hours to
“ripen”.
Nutritional information per serving:
Calories 194 (43% from fat) • carb. 25g • pro. 5g • fat 10g
sat. fat 6g • chol. 7mg • sod. 53mg • calc. 146mg • fiber 1g
VERY BERRY FROZEN YOGURT
Use fresh berries in season, but frozen berries make this a year ‘round
treat.
Nutritional information per serving:
Calories 101 (7% from fat) • carb. 21g • pro. 3g • fat 1g
sat. fat 0g • chol. 3mg • sod. 39mg • calc. 100mg • fiber 0g
Preparation: about 15 – 20 minutes; 20 – 25 minutes chilling time.
Optional 2 hours to “ripen” in freezer.
PREMIUM ICE CREAMS &
GOURMET FLAVORS
Makes about eight servings.
2
cups lowfat vanilla yogurt
cup whole milk
cup sugar
12-ounce bag frozen mixed berries, puréed and strained to
remove seeds
1/2
1/4
1
VANILLA BEAN
Rich and creamy, vanilla bean ice cream is a traditional French custard
style ice cream.
Preparation: about 40 - 45 minutes active time (must allow time to cool
completely); 20 – 25 minutes chilling time. Optional 2 hours to “ripen” in
freezer.
Combine the yogurt, milk, and sugar in a medium mixing bowl; using a
hand mixer on medium speed, mix until sugar is dissolved, about 1-1/2
to 2 minutes. With the mixer on low speed, add the berry purée and mix
until combined, about 30 to 40 seconds. Turn the machine ON. Pour the
Makes eight servings.
9
1-1/4
1-1/4
1
2
cups whole milk
accumulated juices into the chilled cream base. Chill the custard as
directed, adding the reserved sliced strawberries during the last 5
minutes of chilling.
cups heavy cream
vanilla bean (about 6 inches in length)
large eggs
2
1/2
2
large egg yolks
cup sugar
teaspoons vanilla extract
DECADENT CHOCOLATE ICE CREAM
A chocoholic’s delight, decadent chocolate ice cream is like eating a
frozen truffle.
Combine the milk and cream in a medium saucepan. Use a sharp knife
to split the vanilla bean in half lengthwise. Use the blunt edge to scrape
out the “seeds”. Stir the seeds and bean pod into the milk/cream
mixture. Bring the mixture to a slow boil over medium heat, reduce the
heat to low, and simmer for 30 minutes, stirring occasionally.
Preparation: about 30 minutes + cooling time, 25 – 30 minutes. Optional
2 hours to “ripen” in freezer.
Makes eight servings.
1-1/4
cups whole milk
1-1/4
1
2/3
2/3
2
1
1
6
cups heavy cream
vanilla bean
cup sugar
cup Dutch process cocoa
large eggs
large egg yolk
Combine the eggs, egg yolks, and sugar in a medium bowl. Use a hand
mixer on medium speed to beat until the mixture is thick, smooth, and
pale yellow in color, about 1-1/2 to 2 minutes.
Remove the vanilla bean pod from the milk/cream mixture. Pour out 1
cup of the hot liquid. With the mixer on low speed, add the cup of hot
milk/cream to the egg mixture in a slow steady stream. When thoroughly
combined, pour the egg mixture back into the saucepan and stir to
combine. Cook, stirring constantly, over medium low heat until mixture is
thick enough to coat the back of a spoon. Stir in vanilla extract. Transfer
to a bowl, cover with a sheet of plastic wrap placed directly on the
custard, and chill completely.
teaspoon vanilla
ounces bittersweet chocolate, chopped
In a medium saucepan, combine the whole milk and heavy cream over
medium low heat. With a sharp knife, split the vanilla bean lengthwise;
use the blunt edge of the knife to scrape out the “seeds” of the vanilla
bean. Stir the seeds and bean pod into the milk/cream mixture. Simmer
the milk/cream mixture over low heat for 30 minutes. After 30 minutes,
remove the vanilla bean pod and discard or rinse and reserve for
another use.
Turn the machine ON, pour the chilled custard into the freezer bowl, and
let mix until thickened, about 25 to 30 minutes. If desired, transfer the
frozen yogurt to an airtight container and place in freezer until firm, about
2 hours to “ripen”.
Nutritional information per serving:
Combine the sugar, cocoa, eggs, and egg yolk in a medium bowl; use a
hand mixer on medium speed to beat the sugar, cocoa, and eggs until
thickened like mayonnaise. Measure out 1 cup of the hot milk/cream
mixture. With the mixer on low speed, add the hot milk/cream in a slow,
steady stream and mix until completely incorporated. Stir the chopped
chocolate into the saucepan with the hot milk/cream, then stir the egg
mixture into the hot milk/cream. Cook over low heat, stirring constantly,
until the mixture thickens and begins to resemble a chocolate pudding.
Transfer the chocolate mixture to a bowl. Cover with plastic wrap placed
directly on the surface of the chocolate mixture, and refrigerate until
completely cooled.
Calories 234 (67% from fat) • carb. 15g • pro. 4g • fat 18g
sat. fat 10g • chol. 163mg • sod. 50mg • calc. 81mg • fiber 0g
VARIATIONS:
Use any of the variations listed for basic vanilla ice cream or basic
chocolate ice cream, p. 4.
Fresh Peaches & Cream: Combine 2/3 cup chopped ripe peaches with
3 tablespoons sugar and 1 tablespoon freshly squeezed lemon juice and
let macerate for 2 hours. Drain and stir the accumulated juices into the
chilled cream base. Chill the custard as directed, adding the reserved
chopped peaches during the last 5 minutes of chilling.
Pour the chilled custard into the freezer bowl, turn the machine ON and
let mix until thickened, about 25 to 30 minutes. If desired, transfer the
frozen yogurt to an airtight container and place in freezer until firm,
about 2 hours to “ripen.”
Fresh Strawberries & Cream: Combine 2/3 cup thinly sliced, hulled
fresh strawberries with 2 tablespoons sugar and 1 tablespoon freshly
squeezed lemon juice and let macerate for 2 hours. Drain and stir the
10
®
Nutritional information per serving:
Calories 359 (60% from fat) • carb. 33g • pro. 7g • fat 26g
sat. fat 15g • chol. 136mg • sod. 51mg • calc. 99mg • fiber 3g
Creamy peanut butter ice cream with chunks of Reese’s Peanut Butter
Cups.
Preparation: about 5 – 10 minutes; 20 - 25 minutes chilling time. Optional
2 hours to “ripen” in freezer.
WHITE CHOCOLATE ICE CREAM
Makes eight servings.
Delicious with raspberry sauce.
2/3
1/2
2/3
1-1/3
1
cup creamy peanut butter
cup granulated sugar
cup whole milk
cups heavy cream
teaspoon vanilla extract
Preparation: about 5 – 10 minutes; 20 – 25 minutes chilling time.
Optional 2 hours to “ripen” in freezer.
Makes eight servings.
®
3/4
1/3
cup roughly chopped Reese’s Peanut Butter Cups
cup chopped toasted peanuts
1
1
cup whole milk
cup heavy cream
1/2
1
1
6
1
cup sugar
large egg
large egg yolk
ounces white chocolate, chopped
tablespoon white crême de cacao
teaspoon vanilla extract
In a medium bowl, using a hand mixer on low speed, combine peanut
butter and sugar until smooth. Add the milk and blend on low speed
until smooth and sugar is dissolved, about 2 minutes. Stir in heavy cream
and vanilla. Turn machine ON, pour into freezer bowl and let mix until
thickened, about 20 to 25 minutes. Add the chopped candy and peanuts
during the last 5 minutes of mixing.
1
Combine milk and cream in a heavy bottomed saucepan and bring to a
simmer over medium low heat. In a medium bowl, beat the sugar, egg,
and egg yolk until thick and light. Measure out one cup of the hot milk
mixture. With the mixer on low speed, add the hot milk to the egg
mixture in a steady stream. Stir the egg mixture into the saucepan.
Cook over low heat, stirring constantly, until the mixture reaches 160°F
when checked with an instant read or candy thermometer. Add the
chopped white chocolate, and stir until it is completely melted. Transfer
to a bowl. Cover with plastic wrap placed directly on the surface of the
custard and refrigerate until completely cooled.
The ice cream will have a soft, creamy texture. Transfer the ice cream to
an airtight container and place in freezer for 2 hours or longer to “ripen”.
Nutritional information per serving:
Calories 431 (67% from fat) • carb. 25g • pro. 10g • fat 33g
sat. fat 15g • chol. 59mg • sod. 164mg • calc. 73mg • fiber 1g
COFFEE ICE CREAM
For a richer coffee flavor, use instant espresso.
Turn the machine ON, pour the chilled custard into the freezer bowl and
let mix until thickened, about 25 to 30 minutes. If desired, transfer the
frozen yogurt to an airtight container and place in freezer until firm, about
2 hours to “ripen”.
Preparation: 5 minutes, plus 20 – 25 minutes chilling time. Optional 2
hours to “ripen” in freezer.
Makes eight servings.
3/4
2/3
4 - 6
1-1/2
1
cup whole milk, well chilled
cup granulated sugar
teaspoons instant espresso or coffee, to taste
cups heavy cream, well chilled
teaspoon pure vanilla extract
Nutritional information per serving:
Calories 315 (59% from fat) • carb. 28g • pro. 4g • fat 21g
sat. fat 12g • chol. 106mg • sod. 57mg • calc. 121mg • fiber 0g
In a medium bowl, use a hand mixer or a whisk to combine the milk,
granulated sugar, and espresso powder until the sugar and espresso are
dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cream
and vanilla. Turn the machine ON; pour mixture into freezer bowl, and
let mix until thickened, about 25 to 30 minutes. The ice cream will have
PEANUT BUTTER CUP ICE CREAM
11
a soft, creamy texture. If desired, transfer the ice cream to an airtight
container and place in freezer until firm, about 2 hours to “ripen”.
FROZEN DRINKS
Nutritional information per serving:
Calories 235 (65% from fat) • carb. 19g • pro. 2g • fat 17g
sat. fat 11g • chol. 64mg • sod. 27mg • calc. 58mg • fiber 0g
SLUSHIES
Prepare slushies in just minutes with juices or your favorite flavor
of soda.
VARIATION:
Preparation: 5 minutes or less; 15 – 20 minutes plus 15 - 20 minutes
chilling time.
Mocha Chip Ice Cream: Use 1 tablespoon each instant espresso pow-
der and Dutch process cocoa instead of just espresso powder. Chop 3
ounces of your favorite bittersweet or semi-sweet chocolate bar into tiny
uneven pieces. Add the chopped chocolate during the last 5 minutes of
mixing.
makes 4 servings.
3-1/4
cups cola or other soda, lemonade, cranberry juice, white
grape juice, Kool-Aid , chilled *
®
PISTACHIO ICE CREAM
Chopped pistachios and a touch of almond extract add rich flavor to this
delicious ice cream.
Pour into freezer bowl, turn the machine ON and let mix until thick and
slushy, about 15 to 20 minutes. Serve immediately, or if desired, transfer
to an airtight container and store in the freezer. Remove from freezer at
least 20 minutes before serving.
Preparation: 5 minutes, plus 20 – 25 minutes chilling time, optional 2
hours to ripen.
* Do not use sugar-free products to make slushies.
Makes eight servings.
Nutritional information per serving:
Calories 103 (0% from fat) • carb. 27g • pro 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 5mg
3/4
cup whole milk, well chilled
cup granulated sugar
2/3
1-1/2
1/2
1/4
cups heavy cream, well chilled
teaspoon pure vanilla extract
teaspoon pure almond extract
cup shelled pistachios, roughly chopped (may use plain or
lightly salted)
For best results, add alcohol during the last few minutes of mixing. Drinks
may be made ahead, transferred to a resealable container and frozen until
ready to serve.
2/3
All frozen drinks may be made without alcohol to turn them into “family”
treats.
In a medium bowl, use a hand mixer or a whisk to combine the milk and
granulated sugar until the sugar is dissolved, about 1 to 2 minutes on
low speed. Stir in the heavy cream, vanilla, and almond extract. Turn the
machine ON; pour mixture into freezer bowl, and let mix until thickened,
about 25 to 30 minutes. During the last 5 minutes of freezing, add the
pistachios. The ice cream will have a soft, creamy texture. If desired,
transfer the ice cream to an airtight container and place in freezer until
firm, about 2 hours to “ripen”.
CHERRY BOUNCE
Cherry bounce has been a favorite since colonial times. Try serving as a
frosty ending to a summer meal.
Preparation: 10 minutes or less, plus about 20 minutes chilling time.
Makes six servings.
1/2
1/2
cup sugar
cup water
Nutritional information per serving:
Calories 297 (67% from fat) • carb. 21g • pro. 3g • fat 23g
sat. fat 12g • chol. 64mg • sod. 111mg • calc. 62mg • fiber 1g
inch piece cinnamon stick
ounces fresh or frozen, thawed pitted sweet cherries
ounces chilled brandy
18
6
Combine the sugar and water in a 1-1/2 quart saucepan and bring to a boil
over medium heat. Cook without stirring until the sugar is completely dis-
12
solved, about 2 to 3 minutes. Remove from heat and add cinnamon stick;
allow cinnamon stick to remain in hot syrup for 5 minutes (longer if you pre-
fer a more pronounced cinnamon flavor); remove cinnamon stick and dis-
card. Cool syrup completely.
Nutritional information per serving:
Calories 154 (0% from fat) • carb. 25g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 2mg • calc. 10mg • fiber 0g
Place cherries in a food processor fitted with the metal blade. Pulse to chop,
then process until completely puréed, 2 to 3 minutes. Add cooled syrup.
Refrigerate mixture if not chilling immediately.
RASPBERR-RITAS
Raspberries and lime are paired in a new spin on a tried and true favorite.
Preparation: 10 minutes or less, plus about 20 minutes chilling time.
Makes six servings.
Nutritional information per serving:
Calories 202 (1% from fat) • carb. 30g • pro. 1g • fat 0g
sat. fat 0g • chol. 0mg • sod. 1mg • calc. 13mg • fiber 2g
12
ounces chilled fresh or frozen, partially thawed raspberries
cup liquid margarita mix
1
1-1/2
4
ounces chilled triple sec
ounces chilled tequila
Thin lime slices for garnish
FROZEN TOLSTOY
Based on a “martini” type cocktail, this refreshing drink combines citrus and
mint. Omit the vodka for a refreshing sorbet.
Combine raspberries and liquid margarita mix in a blender or food processor
fitted with the metal blade. Process until smooth. Turn machine ON. Pour the
juice mixture into the freezer bowl and mix until thickened, about 20 minutes.
Add chilled triple sec and tequila during the last 2 to 3 minutes of mixing.
Serve immediately in stemmed glasses with straws, or freeze until ready to
serve. Garnish with a thin slice of lime.
Preparation: 10 minutes or less, plus about 20 minutes chilling time.
Makes six servings.
1/2
1/2
cup sugar
cup water
Zest of 1 lemon
Zest of 1 lime
1-3/4
1/4
1/4
cups chilled white or golden grapefruit juice
cup fresh lemon juice
cup fresh lime juice
mint leaves, finely chopped
cup chilled vodka
2/3
Thin lime or lime slices and fresh mint leaves for garnish
Combine the sugar and water in a 1-1/2 quart saucepan and bring to a boil
over medium heat. Cook without stirring until the sugar is completely dis-
solved, about 2 to 3 minutes. Remove from heat and add the lemon and lime
zests; allow zest to remain in hot syrup for 5 minutes (longer if you prefer a
more pronounced citrus flavor); strain and discard zest. Cool syrup com-
pletely.
Combine the cooled syrup with the juices and mint leaves. Turn machine
ON. Pour the juice mixture into the freezer bowl and mix until thickened,
about 20 minutes. Add chilled vodka during the last 2 to 3 minutes of mixing.
Serve immediately in stemmed glasses with straws, or freeze until ready to
serve. Garnish with a thin slice of lemon or lime and a fresh mint leaf.
13
accessories and replacement parts. These warranties expressly exclude any
defects or damages caused by accessories, replacement parts or repair ser-
vice other than those that have been authorized by Cuisinart.
WARRANTY
LIMITED THREE-YEAR WARRANTY
This warranty supersedes all previous warranties on the Cuisinart® Flavor
Duo™ Automatic Frozen Yogurt–Ice Cream & Sorbet Maker.
These warranties do not cover any damage caused by accident, misuse,
shipment or other than ordinary household use.
This warranty is available to consumers only. You are a consumer if you
own a Cuisinart® Flavor Duo™ Automatic Frozen Yogurt–Ice Cream & Sorbet
Maker that was purchased at retail for personal, family or household use.
Except as otherwise required under applicable state law, this warranty is not
available to retailers or other commercial purchasers or owners.
These warranties exclude all incidental or consequential damages.
Some states do not allow the exclusion of or limitation of incidental or
consequential damages, so the foregoing limitation may not apply to you.
CALIFORNIA RESIDENTS ONLY
We warrant that your Cuisinart® Flavor Duo™ Automatic Frozen Yogurt–Ice
Cream & Sorbet Maker will be free of defects in material or workmanship
under normal home use for three years from the date of original purchase.
California law provides that for In-Warranty Service, California residents have
the option of returning a nonconforming product (A) to the store where it was
purchased or (B) to another retail store which sells Cuisinart® products of the
same type. The retail store shall then, at its choice, either repair the product,
refer the consumer to an independent repair facility, replace the product, or
refund the purchase price less the amount directly attributable to the con-
sumer’s prior usage of the product. If either of the above two options does
not result in the appropriate relief to the consumer, the consumer may then
take the product to an independent repair facility if service or repair can be
economically accomplished. Cuisinart and not the consumer will be respon-
sible for the reasonable cost of such service, repair, replacement, or refund
for nonconforming products under warranty.
We suggest that you complete and return the enclosed warranty
registration card promptly to facilitate verification of the date of original
purchase. However, return of the warranty registration is not a condition of
these warranties.
If your Automatic Frozen Yogurt–Ice Cream & Sorbet Maker should prove
to be defective within the warranty period, we will repair it (or if we think nec-
essary, replace it) without charge to you. To obtain warranty service, please
call our Consumer Service Center toll-free at 1-800-726-0190 or write to:
California residents may also, at their preference, return nonconforming
products directly to Cuisinart for repair or, if necessary, replacement by call-
ing our Consumer Service Center toll-free at 800-726-0190. Cuisinart will
be responsible for the cost of the repair, replacement, and shipping and han-
dling for such nonconforming products under warranty.
Cuisinart
150 Milford Road
East Windsor, NJ 08520
To facilitate the speed and accuracy of your return, please also enclose
$10.00 for shipping and handling of the product (California residents need
only supply proof of purchase and should call 1-800-726-0190 for shipping
instructions). Please also be sure to include a return address, description of
the product defect, product serial number, and any other information perti-
nent to the product’s return. Please pay by check or money order.
BEFORE RETURNING YOUR
CUISINART® PRODUCT
Important: If the nonconforming product is to be serviced by someone other
than Cuisinart’s Authorized Service Center, please remind the servicer to
call our Consumer Service Center to ensure that the problem is properly
diagnosed, the product serviced with the correct parts, and to ensure that
the product is still under warranty.
Your Cuisinart® Automatic Frozen Yogurt–Ice Cream & Sorbet Maker has
been manufactured to strict specifications and has been designed for use
with the Cuisinart® Automatic Frozen Yogurt–Ice Cream & Sorbet Maker
14
Ice Cream
Makers
Cookware
Toaster Ovens
Blenders
Coffeemakers
Food
Processors
Cuisinart offers an extensive assortment of top quality products to make life in the
kitchen easier than ever. Try some of our other countertop appliances and
TM
cookware, and Savor the Good Life .
©2002 Cuisinart
Cuisinart® is a registered
trademark of Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
01CU13499
IB-4087A
|