INSTRUCTION AND
RECIPE BOOKLET
ICE-40A
Flavour Duo Frozen Yoghurt-Ice Cream & Sorbet Maker
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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INTRODUCTION
FEATURES AND BENEFITS
Congratulations on your purchase of the Cuisinart® Flavour Duo Frozen
Yoghurt–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 yoghurt. The
dual‑bowl design of this premium dessert maker lets you prepare up to 2
litres of 1 or 2 of your favourite 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 metal dessert maker
automatically starts the process. Ingredients are added to double‑insu‑
lated 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
yoghurt, 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
5
The freezer bowls must be completely frozen before you begin your reci‑
pe. 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. 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
6
7
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freezing, wash and dry the bowl. Wrap it in a plastic bag to prevent freez‑
er burn. We recommend that you place the freezer bowls in the back of
your freezer where it is coldest.
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 ‑18°C to ensure proper freezing
of all foods and the freezer bowls for this product
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 litre 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 centre
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® Flavour Duo is equipped with a safety feature that auto‑
matically 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 continue making the dessert or drink.
rests in the centre 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 centre and turn clockwise
to lock in place.
CLEANING AND STORAGE
Cleaning
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
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.
Do not store frozen desserts or drinks in the freezer bowls in the freezer
for more than 30 minutes at a time.
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.
6. Press On/Off switch. Freezer bowls will begin to turn. If you chose to
make only one batch, only the right bowl will begin to turn.
Transfer frozen desserts or drinks to an airtight container for longer stor‑
age in the freezer.
7. Immediately pour ingredients through ingredient spout(s).
8. Frozen desserts or drinks will be done in 20 to 30 minutes. The time
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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 litre.
• 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® Flavour 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 airtight 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 flavour – 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 to 25 minutes chilling time, plus additional
time, for firmer consistency.
• To make an ice bath, fill a large container with ice and water. Place
saucepan or other container into the ice bath. Cool precooked ingredi‑
ents completely.
Makes eight servings
• Prior to freezing, most recipes may be stored in the refrigerator for up
to 3 days.
¾
cup whole milk, well chilled
cup granulated sugar
cups heavy cream, well chilled
teaspoon pure vanilla extract, to taste
²∕
1½
1
³
• You may substitute lower-fat creams 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, consistency and
texture of the dessert. When substituting, be sure to use the same vol‑
ume 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, trans-
fer the ice cream to an airtight container and place in freezer until it has
reached desired firmness.
• 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
sat. fat 13g • chol. 64mg • sod. 28mg • calc. 56mg • fibre 0g
• In recipes that use alcohol, add the alcohol during the last two minutes
of mixing. Otherwise, the alcohol may impede the freezing process.
• When making sorbet, be sure to test the ripeness and sweetness of the
fruit before you use it. The freezing process reduces the sweetness of
the fruit so that it will taste less sweet than the recipe mixture. If the
fruit tastes tart, add sugar to the recipe. If the fruit is very ripe or sweet,
reduce the amount of sugar in the recipe.
VARIATIONS
Mint Chip: Omit the vanilla and replace with ¾ to 1 teaspoon pure
peppermint extract (to taste). Chop 90 grams of your favourite bit-
tersweet or semisweet chocolate bar into tiny uneven pieces. Add the
chopped chocolate during the last 5 minutes of mixing.
• The Cuisinart recipes listed below will yield up to 1 litre of dessert or
drink. When pouring ingredients in through the ingredient spout, DO
NOT fill the freezer bowl higher than 1cm from the top of the freezer
bowl. The ingredients will increase in volume during the
Butter Pecan: Melt ½ stick unsalted butter in a 26cm skillet. Add 1/2 cup
roughly chopped pecans and ¾ teaspoon kosher salt. Cook over medium-
low heat, stirring frequently until the pecans are lightly browned. Remove
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from the heat; strain (the butter will have a pecan flavour 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 ¾ teaspoon pure almond extract along with the
vanilla. Add ¼ to 1∕ cup chopped toasted almonds or chopped choco-
3
Cookies & Cream: Add ¼ to 1∕ cup coarsely chopped cookies (chocolate
late-coated almonds during the last 5 to 10 minutes of freezing.
3
chips, Oreos®, Mint Oreos®, etc.)
during the last 5 minutes of mixing.
Chocolate Cookie: Add ¼ to 1∕ cup chopped cookies (chocolate chip
or chocolate sandwich, chocolate mint, etc.) during the last 5 minutes of
freezing. Transfer to a container and freeze for 2 hours before serving.
3
Candy & Cream: Roughly chop enough of your favourite candy bar
to make ¼ to 1∕ cup of chopped candy or measure 1∕ cup of your favourite
3
3
M&M® candies; refrigerate until ready to use. Add the chopped candy dur-
Chocolate Fudge Brownie: Add ¼ to 1∕ cup chopped day-old
brownies during the last 5 minutes of freezing. Transfer to a container and
freeze for 2 hours before serving.
3
ing the last
5 minutes of mixing.
Chocolate Marshmallow Swirl: When removing the ice cream to a
container for freezing, layer it with dollops of your favourite chocolate
sauce and scoops of marshmallow creme. Freeze at least 2 hours before
serving.
ChOCOLATE ICE CREAM
Choose your favourite brand of dark chocolate to make this yummy.
Preparation: about 1 hour (active time about 5 to 10 minutes), plus 20 to
25 minutes chilling time, plus additional time, for firmer consistency.
FRESh STRAwBERRY ICE CREAM
Makes eight ½-cup servings
Fresh strawberry ice cream is particularly good when made with farm
fresh summer berries.
¾
cup whole milk
¹∕
cup granulated sugar
Preparation: 5 to 10 minutes, plus 2 hours for the strawberries to
macerate, 20 to 25 minutes chilling time, plus additional time, for
firmer consistency.
³
120-180 grams bittersweet or semisweet chocolate, broken into
1 cm pieces
1½
1
cups heavy cream, well chilled
teaspoon pure vanilla extract
Makes eight servings
120
1
grams fresh ripe strawberries, stemmed and sliced
tablespoon freshly squeezed lemon juice
cup sugar, divided
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.
²∕
³
¾
cup whole milk
1½
¾
cups heavy cream
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 it has reached desired firmness.
In a medium bowl, use a hand mixer or a whisk to combine the milk and
remaining granulated sugar until the sugar is dissolved, about 1 to 2 min-
utes 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 it has reached desired firmness.
Nutritional information per serving:
Calories 309 (69% from fat) • carb. 23g • pro. 3g • fat 25g
sat. fat 15g • chol. 64mg • sod. 29mg • calc. 63mg • fibre 1g
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Note: This ice cream will have a “natural” appearance of very pale pink.
If a deeper pink is desired, sparingly add red food colouring by drops
until desired colour is achieved.
1 teaspoon each of finely chopped lemon and lime zest.
Fresh Pink Grapefruit Sorbet: Substitute 1¼ cups freshly squeezed pink
grapefruit juice for the lemon juice, and 1 tablespoon finely chopped grape-
fruit zest for the lemon zest. Add 3 tablespoons orgeat syrup to the mixture
(orgeat syrup is used for cocktails such as a mai tai or scorpion, and can be
found with the drink mixers in most grocery stores).
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 • fibre 0g
FRESh MANGO SORBET
A nice light ending to any meal.
SORBETS & ShERBETS
Preparation: 10 to 15 minutes; 20 to 25 minutes chilling time, plus addi-
tional time, for firmer consistency.
FRESh LEMON SORBET
Bits of fresh citrus zest add a burst of flavour to this refreshing sorbet.
Preparation: 10 minutes + cooling time; 20 to 25 minutes chilling time,
plus additional time, for firmer consistency.
Makes eight servings
850
grams mango cubes
Makes eight servings
¹∕
2
3
cup sugar
tablespoons corn syrup
tablespoons fresh lemon or lime juice
³
1¾
1¾
1¼
2
cups sugar
cups water
cups freshly squeezed lemon juice
teaspoons finely chopped lemon zest*
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.
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.
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 it has reached desired firm-
ness.
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 it has reached desired firmness.
Nutritional information per serving:
Calories 112 (2% from fat) • carb. 30g • pro. 1g • fat 0g
sat. fat 0g • chol. 0mg • sod. 8mg • calc. 10mg • fibre 2g
*When zesting a lemon or lime, use a vegetable peeler to remove the
coloured part of the citrus rind; avoid the bitter white pith.
Nutritional information per serving:
Calories 178 (0% from fat) • carb. 47g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 2mg • calc. 4mg • fibre 0g
VARIATIONS
Fresh Lime Sorbet: Substitute 1¼ 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
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1 – 2
drops green food colouring, optional
FRESh STRAwBERRY SORBET
Serve fresh strawberry sorbet in a chocolate candy cup.
Combine the milk, limeade concentrate, sugar, and lime zest in a
blender or food processor fitted with the metal blade. Add green food
colouring if desired.
Preparation: 1½ hours (active, about 15 to 20 minutes); 20 to 25 min-
utes chilling time, plus additional time, for firmer consistency.
Makes about eight servings.
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 it has
reached desired firmness.
²∕
²∕
3
cup sugar
cup water
tablespoons corn syrup
³
³
360
3
grams fresh strawberries, stems removed, litreered
tablespoons fresh lemon or lime juice
Nutritional information per serving:
Calories 101 (22% from fat) • carb. 18g • pro. 3g • fat 2g
sat. fat 2g • chol. 12mg • sod. 40mg • calc. 98mg • fibre 0g
Bring the sugar and water to a boil in a medium saucepan. Reduce
the heat and simmer without stirring until the sugar is completely dis-
solved. Transfer to a bowl and let cool completely.
VARIATIONS
Orange Sherbet: Combine 2¼ cups whole milk with 1 cup orange
juice concentrate (thawed), and 1½ 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.
Pineapple Sherbet: Combine 2∕ cup fat-free vanilla yoghurt, 11∕ cups
3
3
whole milk, 1½ cups pineapple juice concentrate (thawed), and 2
tablespoons sugar in a blender or food processor until smooth.
Freeze
as directed.
Turn the machine on. Pour the strawberry purée mixture into the
freezer bowl and mix until the mixture thickens, about 20 to 25 min-
utes. The
sorbet will have a “soft serve” texture. If desired, transfer the straw-
berry sorbet to an airtight container and place in freezer until it has
reached desired firmness.
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 • fibre 0g
Nutritional information per serving:
Calories 104 (2% from fat) • carb. 30g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 12mg • calc. 8mg • fibre 1g
FROZEN YOGhURTS
LIME ShERBET
ChOCOLATE FROZEN YOGhURT
Cool and refreshing, sherbets have long been favourite dessert treats.
A lower-fat treat with rich, satisfying chocolate flavour.
Preparation: about 5 to 10 minutes; 20 to 25 minutes chilling time,
plus additional time, for firmer consistency.
Preparation: 5 minutes, plus 20 to 25 minutes chilling time, plus addi-
tional time, for firmer consistency.
Makes eight servings
Makes eight servings.
1
cup whole milk
grams bittersweet or semisweet chocolate, chopped
cup sugar
2¼
1
2
cups whole milk
cup frozen limeade concentrate, thawed
tablespoons sugar
180
¼
2
cups lowfat vanilla yoghurt
1
teaspoon grated lime zest
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Combine the milk, chocolate and sugar 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 yoghurt,
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 yoghurt to an airtight container and place in freezer until it has
reached desired firmness.
1
2
¹∕
can (450 grams) peaches packed in juice
cups lowfat vanilla yoghurt
cup sugar
³
Drain peaches, reserving ¼ cup of the juice. In a blender or food proces-
sor fitted with the metal blade, pulse to chop the peaches. Add the vanil-
la yoghurt, sugar, and reserved peach juice. Process until smooth and the
sugar is dissolved, about 1 minute. Pour the peach/yoghurt mixture into
the freezer bowl, turn the machine on, and let mix until thickened, about
20 to 25 minutes. If desired, transfer the frozen yoghurt to an airtight
container and place in freezer until it has reached desired firmness.
Nutritional information per serving:
Calories 194 (43% from fat) • carb. 25g • pro. 5g • fat 10g
sat. fat 6g • chol. 7mg • sod. 53mg • calc. 146mg • fibre 1g
Nutritional information per serving:
Calories 101 (7% from fat) • carb. 21g • pro. 3g • fat 1g
sat. fat 0g • chol. 3mg • sod. 39mg • calc. 100mg • fibre 0g
VERY BERRY FROZEN YOGhURT
Use fresh berries in season, but frozen berries make this a year ‘round
treat.
Preparation: about 15 to 20 minutes; 20 to 25 minutes chilling time, plus
additional time, for firmer consistency.
PREMIUM ICE CREAMS &
GOURMET FLAVOURS
Makes about eight servings
2
½
cups lowfat vanilla yoghurt
cup whole milk
VANILLA BEAN
Rich and creamy, vanilla bean ice cream is a traditional French custard
style ice cream.
¼
360
cup sugar
grams frozen mixed berries, puréed and strained to
remove seeds
Preparation: about 40 to 45 minutes active time (must allow time to cool
completely); 20 to 25 minutes chilling time, plus additional time, for firmer
consistency.
Combine the yoghurt, milk, and sugar in a medium mixing bowl; using
a hand mixer on medium speed, mix until sugar is dissolved, about 1½
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
mixture into the freezer bowl and let mix until thickened, about 25 to 30
minutes. If desired, transfer the frozen yoghurt to an airtight container
and place in freezer until it has reached desired firmness.
Makes eight servings
1¼
1¼
1
cups whole milk
cups heavy cream
vanilla bean (about 15cm in length)
large eggs
Nutritional information per serving:
Calories 102 (11% from fat) • carb. 20g • pro. 3g • fat 1g
sat. fat 1g • chol. 5mg • sod. 45mg • calc. 124mg • fibre 1g
2
2
½
2
large egg yolks
cup sugar
teaspoons vanilla extract
PEACh FROZEN YOGhURT
The creamy consistency of our peach frozen yoghurt makes it hard to
believe that it is so low in fat.
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: 5 to 10 minutes; 20 to 25 minutes chilling time, plus addi-
tional time, for firmer consistency.
Makes eight servings.
Combine the eggs, egg yolks, and sugar in a medium bowl. Use a hand
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mixer on medium speed to beat until the mixture is thick, smooth, and
pale yellow in colour, about 1½ to 2 minutes.
2∕
2∕
2
1
1
cup sugar
cup Dutch process cocoa
large eggs
large egg yolk
teaspoon vanilla
3
3
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.
180
grams 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 yoghurt to an airtight container and place in freezer until it has
reached desired firmness.
Combine the sugar, cocoa, eggs, and egg yolk in a medium bowl; use a
hand mixer on medium speed to beat until the mixture has 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 thick-
ens 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.
Nutritional information per serving:
Calories 234 (67% from fat) • carb. 15g • pro. 4g • fat 18g
sat. fat 10g • chol. 163mg • sod. 50mg • calc. 81mg • fibre 0g
VARIATIONS
Use any of the variations listed for basic vanilla ice cream or basic choc-
olate ice cream, pages 4 and 5.
Fresh Peaches & Cream: Combine 2∕ cup chopped ripe peaches with
3
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 yoghurt to an airtight container and place in freezer until it has
reached desired firmness.
Fresh Strawberries & Cream: Combine 2∕ cup thinly sliced, hulled fresh
3
strawberries with 2 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 sliced strawberries during the last 5 minutes of chilling.
Nutritional information per serving:
Calories 359 (60% from fat) • carb. 33g • pro. 7g • fat 26g
sat. fat 15g • chol. 136mg • sod. 51mg • calc. 99mg • fibre 3g
DECADENT ChOCOLATE ICE CREAM
A chocoholic’s delight, decadent chocolate ice cream is like eating a fro-
zen truffle.
whITE ChOCOLATE ICE CREAM
Delicious with raspberry sauce.
Preparation: about 5 to 10 minutes; 20 to 25 minutes chilling time, plus
additional time, for firmer consistency.
Preparation: about 30 minutes + cooling time, 25 to 30 minutes, plus
additional time, for firmer consistency.
Makes eight servings
Makes eight servings
1
1
½
1
cup whole milk
cup heavy cream
cup sugar
1¼
1¼
1
cups whole milk
cups heavy cream
vanilla bean
large egg
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1
180
1
large egg yolk
Nutritional information per serving:
Calories 235 (65% from fat) • carb. 19g • pro. 2g • fat 17g
sat. fat 11g • chol. 64mg • sod. 27mg • calc. 58mg • fibre 0g
grams white chocolate, chopped
tablespoon white crême de cacao
teaspoon vanilla extract
1
VARIATION
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 70°C
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.
Mocha Chip Ice Cream: Use 1 tablespoon each instant espresso pow-
der and Dutch process cocoa instead of just espresso powder. Chop 90
grams of your favourite bittersweet or semisweet chocolate bar into tiny
uneven pieces. Add the chopped chocolate during the last 5 minutes of
mixing.
PISTAChIO ICE CREAM
Chopped pistachios and a touch of almond extract add rich flavour to
this delicious ice cream.
Preparation: 5 minutes, plus 20 to 25 minutes chilling time, plus addi-
tional time, for firmer consistency.
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 yoghurt to an airtight container and place in freezer until it has
reached desired firmness.
Makes eight servings
¾
cup whole milk, well chilled
cup granulated sugar
cups heavy cream, well chilled
teaspoon pure vanilla extract
teaspoon pure almond extract
cup shelled pistachios, roughly chopped (may use plain or
lightly salted)
Nutritional information per serving:
Calories 315 (59% from fat) • carb. 28g • pro. 4g • fat 21g
sat. fat 12g • chol. 106mg • sod. 57mg • calc. 121mg • fibre 0g
²∕
1½
½
³
¼
²∕
COFFEE ICE CREAM
For a richer coffee flavour, use instant espresso.
³
Preparation: 5 minutes, plus 20 to 25 minutes chilling time, plus addi-
tional time, for firmer consistency.
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 it
has reached desired firmness.
Makes eight servings.
¾
cup whole milk, well chilled
cup granulated sugar
teaspoons instant espresso or coffee, to taste
cups heavy cream, well chilled
teaspoon pure vanilla extract
²∕
³
4 – 6
1½
1
Nutritional information per serving:
Calories 297 (67% from fat) • carb. 21g • pro. 3g • fat 23g
sat. fat 12g • chol. 64mg • sod. 111mg • calc. 62mg • fibre 1g
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
a soft, creamy texture. If desired, transfer the ice cream to an airtight
container and place in freezer until it has reached desired firmness.
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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
prefer a more pronounced cinnamon flavour); remove cinnamon stick and
discard. Cool syrup completely.
FROZEN DRINKS
SLUShIES
Prepare slushies in just minutes with juices or your favourite flavour
of soda.
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.
Preparation: 5 minutes or less; 15 to 20 minutes plus 15 to 20 minutes
chilling time.
Makes 4 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 • fibre 2g
3¼
cups cola or other soda, lemonade, cranberry juice, white
grape juice, chilled*
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.
FROZEN TOLSTOY
Based on a martini‑type cocktail, this refreshing drink combines citrus
and mint. Omit the vodka for a refreshing sorbet.
*Do not use sugar-free products to make slushies.
Preparation: 10 minutes or less, plus about 20 minutes chilling time.
Makes six servings
Nutritional information per serving:
Calories 103 (0% from fat) • carbo. 27g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 5mg
½
½
cup sugar
cup water
zest of 1 lemon
zest of 1 lime
For best results, add alcohol during the last few minutes of mixing.
Drinks may be made ahead, transferred to a resealable container and fro‑
zen until ready to serve.
1¾
¼
¼
cups chilled white or golden grapefruit juice
cup fresh lemon juice
cup fresh lime juice
mint leaves, finely chopped
cup chilled vodka
All frozen drinks may be made without alcohol to turn them into family
treats.
²∕
³
ChERRY BOUNCE
thin lime or lime slices and fresh mint leaves for garnish
Cherry bounce has been a favourite since colonial times. Try serving as a
frosty ending to a summer meal.
Combine the sugar and water in a 1½‑litre 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 flavour); strain and discard zest. Cool
syrup completely.
Preparation: 10 minutes or less, plus about 20 minutes chilling time.
Makes six servings
½
cup sugar
½
cup water
1
540
18
inch piece cinnamon stick
grams fresh or frozen, thawed pitted sweet cherries
grams chilled brandy
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.
Combine the sugar and water in a 1½‑litre saucepan and bring to a boil
over medium heat. Cook without stirring until the sugar is completely dis‑
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Nutritional information per serving:
Calories 154 (0% from fat) • carb. 25g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 2mg • calc. 10mg • fibre 0g
have proof of purchase date, the purchase date for purposes of this warranty will be
the date of manufacture.
To obtain warranty service, please register your warranty online at
or
RASPBERR-RITAS
Call toll-free
1800 808 971 (AUST), 0800 435 000 (NZ),
Raspberries and lime are paired in a new spin on a tried and true favou‑
rite.
or
Preparation: 10 minutes or less, plus about 20 minutes chilling time.
Makes six servings
Send to
Cuisinart Australia
Reply Paid 1115
Pymble BC NSW 2073
360
1
45
grams chilled fresh or frozen, partially thawed raspberries
cup liquid margarita mix
millilitres chilled Triple Sec
120
millilitres chilled tequila
or
thin lime slices for garnish
Cuisinart New Zealand
44 Apollo Drive Mairangi Bay
Auckland New Zealand
Combine raspberries and liquid margarita mix in a blender or food pro‑
cessor 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.
This warranty expressly excludes any defects or damages caused by accessories,
replacement parts, or repair service other than those that have been authorized by
Cuisinart.
This warranty does not cover any damage caused by accident, misuse, shipment or
other than ordinary household use.
wARRANTY
LIMITED ThREE-YEAR wARRANTY
This warranty is available to consumers only. You are a consumer if you own a
Cuisinart® Flavour Duo Frozen Yoghurt-Ice Cream & Sorbet Maker that was purchased
at retail for personal, family or household use. Except as otherwise required under
applicable law, this warranty is not available to retailers or other commercial purchas-
ers or owners.
We warrant that your Cuisinart® Flavour Duo Frozen Yoghurt-Ice Cream & Sorbet
Maker will be free of defects in materials and workmanship under normal home use
for 3 years from the date of original purchase.
We suggest you complete and return the enclosed product registration card promptly
to facilitate verification of the date of original purchase. However, return of the product
registration card does not eliminate the need for the consumer to maintain the original
proof of purchase in order to obtain the warranty benefits. In the event that you do not
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S A V O R
T H E
G O O D
L I F E
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Makers
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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
cookware, and Savor the Good Life.
©2009 Cuisinart
Cuisinart® is a registered trademark of Cuisinart
150 Milford Road
East Windsor, NJ 0850
1‑800‑726‑0190
Cuisinart Australia
24 Salisbury Road
Asquith NSW 2077
Cuisinart New Zealand
44 Apollo Drive Mairangi Bay
Auckland, New Zealand
Any other trademarks or service marks of third parties
referred to herein are the trademarks or service marks
of their respective owners.
Printed in China
IB-9/184
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