Cuisinart ICE-100 Instruction Booklet

Text of Cuisinart ICE-100 User Guide:

• Cuisinart ICE-100, 10 1. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar substitute and salt until the sugar substitute is dissolved. Stir in the heavy cream and vanilla. Cover, refrigerate, at least 2 hours, or overnight. Whisk mixture again before pouring into the ice cream maker. 2. Pour the mixture into the mixing bowl of the Cuisinart® Ice Cream and Gelato Maker fitted with the ice cream paddle. Turn unit on, set Timer and press Start. Let mix until thickened, about 40 minutes. The ice cream will have a soft, creamy texture. Serve or store in airtight container in freezer. Nutritional information per serving (based on ½ cu

• Cuisinart ICE-100, 6 CALIFORNIA RESIDENTS ONLY 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, according to its preference, 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 consumer’s prior usage of the product. If the above two options do not result in the appropriate relief to th

• Cuisinart ICE-100, 3 CONTENTS Important Safeguards....................................2 Parts and Features ..................................... 3 BeforeFirstUse ........................................3 Operating Instructions ...................................3 Safety Feature .........................................4 Cleaning, Storage and Maintenance ........................4 Troubleshooting ........................................5 Warranty ..............................................5 PARTS AND FEATURES 1. Transparent Lid Easily comes off to allow recipe ingredients to be added to the bowl. 2. Mix

• Cuisinart ICE-100, 14 3. Once milk/cream mixture comes to a simmer, add the milk/ sugar mixture and stir until fully combined, reserve the mixing bowl for the mascarpone. Add the mascarpone and whisk to loosen slightly. 4. While still set over medium/medium-low heat, continuously stir until mixture boils and thickens to where it can coat the back of a spoon (this will take about 15 minutes, depending on the stove being used). 5. Remove pan from heat. Slowly pour the hot liquid into the mascarpone, mixing with a hand mixer or whisk until mixture is completely homogenous. Once mixture is homogenous, stir in pectin, strain and cool to room temperature. Cover an

• 13 LEMON GELATO The perfect amount of sweet and tart for this classic gelato flavor. Makes about 4 cups (eight ½-cup servings) 1 cup heavy cream 2 cups whole milk, divided 6 lemons, zest removed (about ½ cup of lemon zest), juiced with juice reserved 1¼ cup granulated sugar 2 tablespoons cornstarch pinch sea or kosher salt 1 teaspoon pure vanilla extract 1 t

• 18 SAUCES CARAMEL SAUCE While we love this sauce on our ice creams, it can also be used as a dipping sauce for fruit and cake. Makes about ¾ cup ¾ cup granulated sugar ½ teaspoon sea or kosher salt ¼ cup water (enough so that the consistency when mixed with the sugar and salt is similar to wet sand) 1 tablespoon light corn syrup ¹∕ ³ cup

• 6 CUSTARD-STYLE ICE CREAMS VANILLA BEAN ICE CREAM For the true vanilla lover. Be sure to use fresh vanilla beans to capture the intense flavor. Makes about 5 cups (ten ½-cup servings) 2 cups whole milk 2 cups heavy cream 1 cup granulated sugar, divided pinch sea or kosher salt 1 whole vanilla bean, halved and seeds scraped 5 large egg yolks 1½ teaspoons pure

• Cuisinart ICE-100, 17 SORBETS COCONUT SORBET Delicious when topped with toasted coconut or our Hot Fudge Sauce (page 24). Makes about 5 cups (ten ½-cup servings) 1¼ cups water 1¼ cups granulated sugar 1 whole vanilla bean, halved and seeds scraped pinch sea or kosher salt 2 cans (13.5 ounces each) unsweetened coconut milk 1. Combine the water, sugar, vanilla bean (including the pod) and salt in a medium saucepan set over medium-low heat. Bring mixture just to a boil and then remove from heat. Let mixture

• Cuisinart ICE-100, 2 RECIPE TIPS The recipes that follow offer you a variety of options for delicious frozen desserts. You may create or use recipes of your own, as long as the bases do not go over the top dasher on mixing paddle. (refer to image of dasher on page 3) Recipe Tips • Gelato and Sorbet bases should be no more than 1 quart (should not go above the highest dasher on the paddle). • Ice Cream bases should be no more than 5 cups (should not go above the highest dasher on the paddle). • 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 in- g

• Cuisinart ICE-100, 5 PROBLEM SOLUTION Screen displays “EEEE”, continuous beeping and the unit is stopped. Power off and unplug the unit. Contact Customer Service at 1-800-726-0190. Unitturnsoffsoonerthan the time set. The ice cream could be done. The overload protection feature will turn the unit off. If not the reason above, unplug the unit. Let it rest for 2 hours. Power unit on and being making your ice cream or gelato. At any time during the mixing/cooling cycle, the unit beeps continuously for 30 seconds. Power off and unplug the unit. Let it rest for 2 hours. Power unit on and being making your ice cream or gelato. If this happens again, let the unit rest for 24

• Cuisinart ICE-100, 7 Nutritional information per serving (based on ½ cup): Calories 296 (62% from fat) • carb. 23g • pro. 3g • fat 20g • sat. fat 13g • chol. 193mg • sod. 57mg • calc. 73mg • fiber 0g FRESH MINT WITH CHOCOLATE COOKIES Always a winning combination, fresh mint and chocolate take the forefront in this rich and creamy ice cream. Makes about 6 cups (twelve ½-cup servings) 2 cups whole milk 2 cups heavy cream 1 cup granulated sugar, divided pinch sea or kosher salt 1½ teaspoons pure vanilla extract 2 cups packed fresh mint leaves 5 large egg yolks 1 cup crushed chocolate sandwich

• Cuisinart ICE-100, 9 ALTERNATIVE ICE CREAMS DAIRY-FREE VANILLA ICE CREAM The soy milk powder helps the texture of the ice cream. If you are intolerant to soy then search for a substitute at your local health- food store. Makes about 5 cups (ten ½-cup servings) 3 cups dairy-free milk (soy, hemp, almond, rice) 2 tablespoons soy milk powder ¾ cup granulated sugar pinch sea or kosher salt 1 to 2 teaspoons pure vanilla extract 1. 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. 2. Pour the mixture into the mixing b

• Cuisinart ICE-100, 4 6. Press the Power button to turn the unit on. The red LED light will be on and the LCD screen will display “00”. 7. Press the Timer button to set time from 60 to 10 minutes. The timer will default to 60 minutes. Press and release timer button to decrease time in 1-minute increments. Press and hold to scroll down more quickly. Note: If you added too much time, continue to press Timer and it will bring you back to ten minutes. 8. Press the Start/Stop button to begin the Mixing/Cooling cycle.  •Ingredientssuchaschips�

• Cuisinart ICE-100, 8 3. Place the chopped chocolate in a separate mixing bowl; reserve. 4. Once the milk/cream mixture has come to a slight boil, whisk about ¹∕ ³ of the hot mixture into the yolk/sugar 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 the 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. 5. Pour the mixture through a fine mesh strainer into the bowl of the reserved chocolate; whisk to combine

• Cuisinart ICE-100, 5 • chol. 43mg • sod. 44mg • calc. 37mg • fiber 1g FRESH STRAWBERRY ICE CREAM Best made when strawberries are at their peak in season, this ice cream is light, sweet and fruity. Makes about 5½ cups (eleven ½-cup servings) 1½ cups fresh strawberries, hulled* ¾ cup whole milk ²∕ ³ cup granulated sugar pinch sea or kosher salt 1½ cups heavy cream 1½ teaspoons pure vanilla extract 1. Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/finely chopped (depending on pref

• Cuisinart ICE-100, 16 FROZEN YOGURTS HONEY-ALMOND FROZEN YOGURT Makes about 5 cups (ten ½-cup servings) 2 cups heavy cream ¼ cup honey ¼ cup granulated sugar pinch sea or kosher salt 2 cups vanilla whole-milk yogurt 1½ teaspoons pure almond extract ½ cup sliced almonds 1. In a small to medium saucepan, combine the cream, honey, sugar and salt. Bring to a slight simmer, whisking occasionally to combine ingredients. Cool to room temperature. 2. In a medium mixing bowl, whisk the yogurt and almond extra

• Cuisinart ICE-100, 12 CUSTARD GELATO This recipe uses egg yolks to create an extra creamy and custard-like flavor. Makes about 6 cups (twelve ½-cup servings) 1 cup heavy cream 2 cups whole milk, divided 2 teaspoons pure vanilla extract ¼ teaspoon sea or kosher salt 2 tablespoons cornstarch 6 large egg yolks ¾ cup granulated sugar 1. Put heavy cream and 1¾ cups milk together with the vanilla and salt into a saucepan over medium heat. In a small bowl, mix together well the remaining milk with the cornstarch and reserve. 2. While the cream mixture is heating, whisk the egg yolks and sugar together really well until pale and thick. Place bowl on a dampened towel on the countertop. 3.

• Cuisinart ICE-100, INSTRUCTION BOOKLET For your safety and continued enjoyment of this product, always read the instruction book carefully before using. THE CUISINART ® COMMERCIAL QUALITY ICE CREAM & GELATO MAKER ICE-100 Recipe Booklet Reverse Side

• Cuisinart ICE-100, 11 GELATI * Our basic gelato recipe uses both cornstarch and liquid pectin for the creamiest consistency. Pectin is found in most grocery stores commonly near the gelatin and pudding section. Basic Vanilla Gelato Drizzle in melted chocolate for a decadent stracciatela gelato. Makes about 5 cups (ten ½-cup servings) 1 cup heavy cream 3 cups whole milk, divided 1 cup granulated sugar 2 tablespoons cornstarch pinch sea or kosher salt ½ teaspoon pure vanilla extract 1 tablespoon liquid pectin 1. In a medium saucepan, combine cream and 2 cups of the milk. Set over medium

More Instructions:

	Cuisinart ICE-100 Instruction/recipe booklet 12-09-2023 7	DOWNLOAD
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