Cuisinart ICE-30 Series Frozen Yogurt-Sorbet & Ice Cream Maker

This booklet provides instructions and recipes for the Cuisinart 2Qt Frozen Yogurt-Sorbet & Ice Cream Maker, ICE-30 Series.

Important Safeguards

When using an electrical appliance, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury, including the following:

1. READ ALL INSTRUCTIONS BEFORE USING.
2. To protect against risk of electric shock, do not place cord, plug, or base of appliance in water or any other liquid.
3. This appliance is not intended for use by persons (including children) with reduced physical, sensory, or mental capabilities, or lack of experience and knowledge, unless they are closely supervised and instructed concerning use of the appliance by a person responsible for their safety. Close supervision is necessary when any appliance is used by or near children. Children should be supervised to ensure that they do not play with the appliance.
4. Turn the appliance OFF, then unplug from the outlet when not in use, before assembling or disassembling parts and before cleaning. To unplug, grasp the plug and pull from the outlet. Never pull from the power cord.
5. Avoid contact with moving parts. Keep hands, hair, clothing, as well as spatulas and other utensils away during operation to reduce the risk of injury and/or damage to the appliance.
6. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or is dropped or damaged in any manner. Contact the manufacturer at their customer service telephone number for information on examination, repair, or adjustment.
7. The use of attachments not recommended by Cuisinart may cause fire, electric shock or risk of injuries.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch hot surfaces.
10. Do not remove lid while unit is operating. Doing so could damage the lid.
11. Keep hands and utensils out of freezer bowl while in use to reduce the risk of injury to persons or to the appliance itself. DO NOT USE SHARP OBJECTS OR UTENSILS INSIDE THE FREEZER BOWL! Sharp objects will scratch and damage the inside of the freezer bowl. A rubber spatula or wooden spoon may be used when the appliance is in the OFF position.
12. This appliance is for household use. Any servicing other than cleaning and user maintenance should be done only by authorized Cuisinart Repair Personnel.
13. Do not use the freezer bowl on flames, hot plates or stoves. Do not expose to heat source. Do not wash in dishwasher; doing so may cause risk of fire, electric shock or injury.
14. Do not operate your appliance in an appliance garage or under a wall cabinet. When storing in an appliance garage always unplug the unit from the electrical outlet. Not doing so could create a risk of fire, especially if the appliance touches the walls of the garage or the door touches the unit as it closes.

SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY

NOTICE: This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.

SPECIAL CORD SET INSTRUCTIONS: A short power-supply cord is provided to reduce the risks resulting from becoming entangled in or tripping over a longer cord. Longer extension cords may be used if care is exercised in their use. If a long, polarized extension cord is used, the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance, and the longer cord should be arranged so that it will not drape over the countertop or tabletop, where it can be pulled on by children or animals, or tripped over.

CAUTION: This appliance is for household use. Any servicing other than cleaning and user maintenance should be performed by an authorized service representative.

Features and Benefits

The Cuisinart ICE-30 Series Frozen Yogurt-Sorbet & Ice Cream Maker includes the following components:

• 1. Ingredient Spout: Allows pouring recipe ingredients through the lid, and also for adding mix-ins like chips or nuts without interrupting the freezing cycle.
• 2. Easy-lock Lid: A transparent lid that enables observation of the freezing process and locks securely onto the base.
• 3. Mixing Arm: This component rotates within the freezer bowl, mixing and aerating ingredients to create frozen desserts or drinks.
• 4. Freezer Bowl: A double-insulated bowl containing a special cooling liquid. It must be frozen completely before use to ensure fast and even freezing. The double wall helps maintain a consistent cool temperature.
• 5. Base: Houses a heavy-duty motor powerful enough to handle various frozen desserts like ice cream, frozen yogurt, sherbet, and sorbet.
• 6. On/Off Dial: The primary control for operating the appliance.
• 7. Rubber Feet: Located on the underside of the base, these provide non-slip stability during operation.
• 8. Cord Storage: An integrated feature on the base for neatly storing the power cord when not in use.
• 9. BPA-Free: All materials that come into contact with food are certified BPA-free.

Before Using for the First Time

Do not immerse the motor base in water. Wipe it with a moist cloth. Wash the lid, freezer bowl, and mixing arm in warm soapy water to remove any dust or residue from manufacturing and shipping. Do not clean any parts with abrasive cleaners or hard implements.

Freezing Time and Bowl Preparation

The freezer bowl must be completely frozen before starting a recipe. Freezing time varies depending on your freezer's temperature. For convenience, it is recommended to keep the freezer bowl in the freezer at all times. To check if the bowl is frozen, shake it; if no liquid movement is heard, it is frozen. Before freezing, wash and dry the bowl, then wrap it in a plastic bag to prevent freezer burn. Place the bowl in the coldest part of your freezer. Ensure your freezer is set to 0°F for optimal freezing.

Making Frozen Desserts or Drinks

1. Use Cuisinart recipes or your own, ensuring the yield is no more than 2 quarts. Do not fill the freezer bowl higher than 1/2" from the top, as ingredients expand during freezing. Prepare ingredients in a container that allows for easy pouring.
2. Remove the frozen freezer bowl from the freezer and place it on the base. Use it immediately as it will begin to defrost quickly.
3. Place the mixing arm into the freezer bowl. It should rest loosely in the center.
4. Place the lid on the base. The easy-lock lid mechanism allows it to rest in multiple positions.
5. Turn the On/Off switch to the ON position. The freezer bowl will begin to turn. Do not remove the lid while the unit is operating, as this could damage the lid.
6. Immediately pour ingredients through the ingredient spout.
7. Frozen desserts or drinks are typically done in 25-35 minutes, depending on the recipe and volume. When the mixture has thickened to your liking, it is ready. For a firmer consistency, transfer the dessert or drink to an airtight container and freeze for two or more hours. Do not store frozen desserts or drinks in the freezer bowl, as they may stick and damage it.

Adding Ingredients

Add ingredients such as chips and nuts about 5 minutes before the recipe is complete, once the dessert or drink has begun to thicken. Add them through the ingredient spout. Nuts and other ingredients should be no larger than a chocolate chip.

Safety Feature

The Cuisinart® Pure Indulgence® Frozen Yogurt-Sorbet & Ice Cream Maker is equipped with a safety feature that automatically stops the unit if the motor overheats. This can happen if the dessert is extremely thick, the unit has been running for an excessive period, or if large pieces of added ingredients are used. To reset, turn the ON/OFF switch to OFF, let the unit cool, and then turn it back on.

Cleaning, Storage and Maintenance

Cleaning: Clean the freezer bowl, mixing arm, and lid in warm soapy water. DO NOT PUT THE FREEZER BOWL IN THE DISHWASHER. DO NOT CLEAN WITH ABRASIVE CLEANSERS OR IMPLEMENTS. Wipe the motor base clean with a damp cloth. Dry all parts thoroughly.

Storage: Do not put the freezer bowl in the freezer if it is wet. Do not store the lid, mixing arm, or base in the freezer. You may store the freezer bowl in the freezer for convenient, immediate use. Before freezing, wrap the bowl in a plastic bag to prevent freezer burn. Do not store frozen desserts or drinks in the freezer bowl for more than 30 minutes at a time; transfer them to an airtight container for longer storage.

Maintenance: Any other servicing should be performed by an authorized service representative.

Warranty

Limited Three-Year Warranty (U.S. and Canada only): This warranty is available to U.S. consumers only. Cuisinart warrants that your product will be free of defects in materials and workmanship under normal home use for 3 years from the date of original purchase. Product registration is recommended via https://cuisinart.registria.com. Proof of purchase is required for warranty benefits. If proof of purchase is unavailable, the date of manufacture will be used.

CALIFORNIA RESIDENTS ONLY: California law allows residents to return a nonconforming product to the store of purchase or another retail store selling Cuisinart products for repair, replacement, or refund. Consumers may also take the product to an independent repair facility. Cuisinart will cover reasonable costs for such service under warranty. California residents may also return products directly to Cuisinart for repair or replacement by calling Consumer Service at 1-800-726-0190.

HASSLE-FREE REPLACEMENT WARRANTY: If your Cuisinart product fails within the warranty period, Cuisinart will repair or replace it at no cost. For a return shipping label, visit https://www.cuisinart.com/customer-care/product-assistance/product-inquiry or call 1-800-726-0190. This warranty excludes defects caused by use with a converter, unauthorized accessories or parts, accident, misuse, shipment, or non-ordinary household use. It excludes incidental or consequential damages.

Recipe Tips

The following recipes offer a variety of options for frozen drinks and desserts. You may create or use your own recipes, as long as they yield no more than 2 quarts.

• Some recipes use precooked ingredients. For best results, chill the mixture overnight or over an ice bath until completely cooled.
• To make an ice bath: Fill a large container with ice and water, then place the saucepan or container with ingredients into the ice bath.
• Prior to freezing, most recipes can be stored in the refrigerator for up to 3 days.
• You may substitute lower-fat creams (e.g., half-and-half) and milk (reduced fat or lowfat) for heavy cream and whole milk. Note that higher fat content results in a richer, creamier texture. Substitutions may alter taste, consistency, and texture. Use the same volume as the original ingredient.
• In recipes using alcohol, add it during the last two minutes of the freezing process, as alcohol can impede freezing.
• When making sorbet, test the fruit's ripeness and sweetness. Freezing reduces sweetness, so you may need to add sugar if the fruit is tart, or reduce sugar if the fruit is very ripe.
• When making more than one recipe, ensure the freezer bowl is completely frozen before each use.
• Always ensure the mixing arm and lid are in place before turning on the machine.

Mix-Ins for Ice Cream

Enhance plain ice cream flavors by adding up to 1 cup of mix-ins such as chopped cookies, candy bars, brownies, cake, marshmallows, chocolate morsels, peanut butter morsels, butterscotch morsels, or toasted nuts. Add mix-ins about 5 minutes before the recipe is complete, once the mixture has begun to thicken. Nuts and other ingredients should be no larger than a chocolate chip.

Ice Cream Serving Suggestions

Ice Cream Terrine: Line an 8-cup loaf pan with plastic wrap. Spoon frozen mixture into the pan, cover, and freeze for at least 2 hours. For layered effects, add thin cookies or cake layers. Chill the terrine in the refrigerator for 20 to 30 minutes before slicing with a sharp knife dipped in hot water.

Ice Cream Pies: Use a cooled crust (traditional pastry or crumb). Fill the crust with your ice cream mixture. You can add a layer of syrup, chocolate, or nuts. Freeze for 1 hour until the top is firm, then cover and freeze until needed. Chill the pie for 30 minutes before serving to allow it to soften slightly for slicing.

Recipes

The following recipes are provided:

Basic Ice Creams

• Simple Vanilla Ice Cream (Page 8)
• Fresh Strawberry Ice Cream (Page 8)
• Simple Chocolate Ice Cream (Page 8)
• Peanut Butter Cup Ice Cream (Page 9)
• Coffee Butter Almond Ice Cream (Page 9)
• Pumpkin Pie Ice Cream (Page 9)
• Chocolate Mint Ice Cream (Page 10)
• Pistachio Ice Cream (Page 10)
• Vanilla Bean Ice Cream (Page 10)
• Deep Dark Chocolate Ice Cream (Page 11)
• Creamy Butter Pecan Ice Cream (Page 11)

Gelato

• Red Raspberry Gelato (Page 12)
• Blueberry Cassis Gelato (Page 12)
• Mango Gelato (Page 13)
• Green Tea Gelato (Page 13)

Frozen Yogurt

• Vanilla Frozen Yogurt (Page 14)
• Very Berry Frozen Yogurt (Page 14)
• Chocolate Cherry Frozen Yogurt (Page 14)
• Coffee Latte Frozen Yogurt (Page 14)

Sorbet

• Fresh Lemon Sorbet (Page 15)
• Cranberry Sorbet (Page 15)
• Cantaloupe Sorbet (Page 16)
• Sweet Dark Cherry Sorbet (Page 16)
• Dark Chocolate Sorbet (Page 16)

Drinks

• Raspberry 'Ritas (Page 17)
• Slushies (Page 17)
• Brown Cow Slushy (Page 17)
• Slushy Julius (Page 17)

Simple Vanilla Ice Cream

Makes about fourteen 1/2-cup servings

Ingredients:

• 1½ cups whole milk
• 1⅛ cups granulated sugar
• 3 cups heavy cream
• 1½ tablespoons pure vanilla extract

Instructions:

1. In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
2. Stir in the heavy cream and vanilla.
3. Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture.
4. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving: Calories 255 (68% from fat) • carb. 19g • pro. 2g • fat 20g • sat. fat 12g • chol. 73mg • sod. 32mg • calc. 64mg • fiber 0g

Fresh Strawberry Ice Cream

Makes about fourteen 1/2-cup servings

Ingredients:

• 3 cups fresh ripe strawberries, stemmed and sliced
• 1½ cups sugar, divided
• 1½ cups whole milk
• 2¾ cups heavy cream
• 1½ teaspoons pure vanilla extract
• 1½ tablespoons freshly squeezed lemon juice

Instructions:

1. In a small bowl, combine the strawberries with the lemon juice and 1½ cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours.
2. Strain the berries, reserving juices. Mash or purée half the berries.
3. In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
4. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla.
5. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes.
6. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture.
7. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Note: This ice cream will have a “natural” appearance of very pale pink. If a deeper pink is desired, add red food coloring sparingly by drops until desired color is achieved.

Nutritional information per serving: Calories 275 (58% from fat) • carb. 28g • pro. 2g • fat 18g • sat. fat 11g • chol. 67mg • sod. 29mg • calc. 64mg • fiber 1g

For Fresh Peach Ice Cream: Substitute 3 cups sliced fresh peaches for the strawberries.

Simple Chocolate Ice Cream

Makes about fourteen 1/2-cup servings

Ingredients:

• 1 cup unsweetened cocoa powder (Dutch process preferred)
• ⅔ cup granulated sugar
• ½ cup firmly packed brown sugar
• 1½ cups whole milk
• 2¾ cups heavy cream
• 1 tablespoon pure vanilla extract

Instructions:

1. Place the cocoa and sugars in a medium bowl; stir to combine.
2. Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes.
3. Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.
4. Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. The ice cream will have a soft, creamy texture.
5. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving: Calories 286 (66% from fat) • carb. 23g • pro. 3g • fat 22g • sat. fat 14g • chol. 79mg • sod. 37mg • calc. 81mg • fiber 2g

Peanut Butter Cup Ice Cream

Makes about fourteen 1/2-cup servings

Ingredients:

• 1⅛ cups good quality peanut butter (not natural)
• ¾ cup granulated sugar
• 1¼ cups whole milk
• 2 cups heavy cream
• 1½ teaspoons pure vanilla extract
• 1 cup chopped chocolate peanut butter cup candies

Instructions:

1. In a medium mixing bowl, use a hand mixer or whisk to combine the peanut butter and sugar until smooth.
2. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes.
3. Stir in the heavy cream and vanilla.
4. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes.
5. Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely. The ice cream will have a soft, creamy texture.
6. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving: Calories 261 (69% from fat) • carb. 15g • pro. 6g • fat 21g • sat. fat 9g • chol. 43mg • sod. 110mg • calc. 49mg • fiber 1g

Coffee Butter Almond Ice Cream

Makes about fourteen 1/2-cup servings

Ingredients:

• 4 tablespoons unsalted butter
• 1 cup slivered almonds, roughly chopped
• 1 teaspoon kosher salt
• 1½ cups whole milk, chilled
• 1⅛ cups granulated sugar
• 3-5 tablespoons instant espresso powder (to taste)
• 3 cups heavy cream
• 2 teaspoons almond extract
• 1 teaspoon pure vanilla extract

Instructions:

1. Melt the butter in a 10-inch skillet. Add the slivered almonds and kosher salt. Cook over medium-low heat until almonds are toasted and golden, stirring frequently, about 4 to 5 minutes. Remove from heat, strain (reserving butter for another use), and chill the nuts.
2. In a medium mixing bowl, use a hand mixer on low speed to combine the milk, granulated sugar, and espresso powder until the sugar is dissolved, about 1 to 2 minutes.
3. Stir in the heavy cream, and vanilla and almond extracts.
4. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes.
5. Add the chopped nuts to the mixture during the last 5 minutes of freezing. The ice cream will have a soft, creamy texture.
6. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

For Coffee Ice Cream: Omit the toasted buttered almonds, if desired; add 1 tablespoon Kahlúa® or other coffee liqueur to the mixture. Kahlúa® is a registered trademark owned by the Kahlúa Company.

Pumpkin Pie Ice Cream

Makes about fourteen 1/2-cup servings

Ingredients:

• 1½ cups whole milk
• 1 cup packed light or dark brown sugar
• 2 tablespoons molasses or dark corn syrup
• 1¾ cups pumpkin purée (solid pack pumpkin)
• 1½ teaspoons cinnamon
• 1 teaspoon ginger
• 1 teaspoon freshly ground nutmeg
• 2½ cups heavy cream
• 1 teaspoon pure vanilla extract
• 1 cup crumbled gingersnaps, vanilla butter cookies, or graham crackers

Instructions:

1. In a medium mixing bowl, use a hand mixer on low speed to combine the milk, brown sugar, and molasses until the sugar is dissolved, about 1 to 2 minutes.
2. Stir in the pumpkin purée, cinnamon, ginger, and nutmeg. Add heavy cream and vanilla.
3. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes.
4. Add the crumbled cookies during the last 5 minutes of mixing. The ice cream will have a soft, creamy texture.
5. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

For plain Pumpkin Ice Cream: Omit cookies.

Nutritional information per serving: Calories 310 (52% from fat) • carb. 35g • pro. 3g • fat 18g • sat. fat 11g • chol. 62mg • sod. 134mg • calc. 100mg • fiber 1g

Chocolate Mint Ice Cream

Makes about fourteen 1/2-cup servings

Ingredients:

• 1½ cups whole milk
• ¾ cup chocolate syrup
• 3 tablespoons granulated sugar
• 3 cups heavy cream
• 1 teaspoon peppermint extract
• 1 cup chopped chocolate mint candies (such as Andes®) or mint chocolate morsels or 1 cup chopped peppermint patty candies

Instructions:

1. In a medium mixing bowl, use a hand mixer on low speed to combine the milk, chocolate syrup, and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
2. Stir in the heavy cream and peppermint.
3. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes.
4. Five minutes before mixing is completed, add the reserved chopped candies or morsels and let mix in completely. The ice cream will have a soft, creamy texture.
5. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving: Calories 321 (67% from fat) • carb. 25g • pro. 2g • fat 24g • sat. fat 15g • chol. 73mg • sod. 47mg • calc. 66mg • fiber 3g

Andes® Candies is a registered trademark owned by Charms Marketing Co.

Pistachio Ice Cream

Makes about fourteen 1/2-cup servings

Ingredients:

• 1⅓ cups whole milk, well chilled
• 1⅛ cups granulated sugar
• 3 cups heavy cream, well chilled
• 1½ teaspoons pure vanilla extract
• 1 teaspoon pure almond extract
• 1½ cups shelled pistachios, roughly chopped (use plain or lightly salted – do not use red pistachios)

Instructions:

1. In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
2. Stir in the heavy cream, and vanilla and almond extracts.
3. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes.
4. During the last 5 minutes of freezing, add the pistachios. The ice cream will have a soft, creamy texture.
5. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving: Calories 332 (69% from fat) • carb. 22g • pro. 5g • fat 26g • sat. fat 13g • chol. 73mg • sod. 32mg • calc. 79mg • fiber 1g

Vanilla Bean Ice Cream

Makes about fourteen 1/2-cup servings

Ingredients:

• 2⅓ cups whole milk
• 2⅓ cups heavy cream
• 1 whole vanilla bean (about 6 inches in length)
• 3 large eggs
• 4 large egg yolks
• 1⅛ cups sugar
• 2 teaspoons pure vanilla extract

Instructions:

1. Combine the milk and cream in a Cuisinart® medium saucepan. Split the vanilla bean lengthwise, scrape out the seeds, and add seeds and pod to the milk/cream mixture. Bring to a slow boil over medium heat, reduce heat to low, and simmer for 30 minutes, stirring occasionally.
2. Combine eggs, egg yolks, and sugar in a medium bowl. Beat with a hand mixer on medium speed until thick, smooth, and pale yellow (like mayonnaise), about 2 minutes.
3. Remove and discard the vanilla bean pod. Measure out 1 cup of the hot milk/cream mixture. With the mixer on low speed, slowly add this cup to the egg mixture, mixing until combined. Pour the egg mixture back into the saucepan with the remaining milk/cream. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
4. Transfer to a bowl, stir in vanilla, cover with plastic wrap directly on the custard surface, and chill completely.
5. Pour the chilled custard into the freezer bowl, turn the machine on, and let mix until thickened, about 25 to 30 minutes. The ice cream will have a soft, creamy texture.
6. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving: Calories 257 (64% from fat) • carb. 19g • pro. 4g • fat 19g • sat. fat 11g • chol. 166mg • sod. 50mg • calc. 86mg • fiber 0g

Deep Dark Chocolate Ice Cream

Makes about fourteen 1/2-cup servings

Ingredients:

• 2¼ cups whole milk
• 2¼ cups heavy cream
• 1⅛ cups granulated sugar
• 2¼ cups Dutch process cocoa
• 2 large eggs
• 2 large egg yolks
• 12 ounces bittersweet chocolate, chopped
• 2 teaspoons pure vanilla extract

Instructions:

1. In a large saucepan, combine the whole milk and heavy cream over medium-low heat. Split the vanilla bean lengthwise, scrape out the seeds, and add seeds and pod to the milk/cream mixture. Simmer over low heat for 30 minutes. Remove and discard the bean pod.
2. Combine the sugar, cocoa, eggs, and egg yolks in a medium bowl. Beat with a hand mixer on medium speed until thickened like mayonnaise.
3. Measure out 1 cup of the hot milk/cream mixture. Slowly add this to the cocoa mixture while mixing on low speed until incorporated.
4. Stir the chopped chocolate into the saucepan with the hot milk/cream. Stir the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture thickens and resembles a chocolate pudding.
5. Transfer the chocolate mixture to a bowl, stir in vanilla. Cover with plastic wrap directly on the surface, and refrigerate until completely cooled.
6. Pour the chilled custard into the freezer bowl, turn the machine on, and let mix until thickened, about 25 to 30 minutes. The ice cream will have a soft, creamy texture.
7. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving: Calories 369 (60% from fat) • carb. 34g • pro. 7g • fat 27g • sat. fat 16g • chol. 119mg • sod. 46mg • calc. 100mg • fiber 3g

For Dark Mocha Chip Ice Cream: Add 2 to 3 tablespoons espresso powder along with the cocoa. Chop 6 ounces bittersweet or semisweet chocolate bar into tiny uneven pieces. Add the chopped chocolate during the last 5 minutes of mixing.

Creamy Butter Pecan Ice Cream

Makes about fourteen 1/2-cup servings

Ingredients:

• 4 tablespoons unsalted butter
• 1 cup pecan halves and pieces
• 1 teaspoon kosher salt
• 2¼ cups whole milk
• 2¼ cups heavy cream
• 1 whole vanilla bean (about 6 inches in length)
• 2 large eggs
• 2 large egg yolks
• 1⅛ cups sugar
• 2 teaspoons pure vanilla extract

Instructions:

1. Melt the butter in a 10-inch skillet. Add the pecans and kosher salt. Cook over medium-low heat until pecans are toasted and golden, stirring frequently, about 4 to 6 minutes. Remove from heat, strain (reserving butter for another use), and chill the nuts.
2. Combine the milk and cream in a Cuisinart® medium saucepan. Split the vanilla bean lengthwise, scrape out the seeds, and add seeds and pod to the milk/cream mixture. Bring to a slow boil over medium heat, reduce heat to low, and simmer for 30 minutes, stirring occasionally.
3. Combine eggs, egg yolks, and sugar in a medium bowl. Beat with a hand mixer on medium speed until thick, smooth, and pale yellow (like mayonnaise), about 2 minutes.
4. Remove and discard the vanilla bean pod. Measure out 1 cup of the hot milk/cream mixture. Slowly add this to the egg mixture while mixing on low speed until combined. Pour the egg mixture back into the saucepan with the remaining milk/cream. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
5. Transfer to a bowl, stir in vanilla, cover with plastic wrap directly on the custard surface, and chill completely.
6. Pour the chilled custard into the freezer bowl, turn the machine on, and let mix until thickened, about 20 to 25 minutes.
7. Five minutes before mixing is completed, add the reserved pecans, and let mix in completely. The ice cream will have a soft, creamy texture.
8. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving: Calories 329 (70% from fat) • carb. 21g • pro. 5g • fat 26g • sat. fat 13g • chol. 158mg • sod. 149mg • calc. 86mg • fiber 1g

Red Raspberry Gelato

Makes about fourteen 1/2-cup servings

Ingredients:

• 4 cups red raspberries (thawed if frozen)
• 1 cup granulated sugar
• 2¼ cups half-and-half, divided
• 6 large egg yolks
• ¼ cup fat free powdered milk
• 1 cup heavy cream
• 2 teaspoons pure vanilla extract
• 1-2 drops red food coloring, optional (will enhance color)

Instructions:

1. Place raspberries in a food processor fitted with the metal "s" blade or in a blender. Process until completely puréed and smooth. Press purée through a fine mesh sieve or chinois to remove seeds. You should have approximately 2 cups of red raspberry purée.
2. Place the sugar and 1½ cups of the half-and-half in a 2½-quart saucepan with a heavy bottom. Bring to a simmer over medium heat, stirring to dissolve sugar. Keep warm over low heat.
3. Place egg yolks in a medium bowl and whisk until thickened (about 2 minutes).
4. While whisking, slowly add ½ cup of the hot half-and-half/sugar mixture and whisk until blended. Stir the egg mixture back into the saucepan; increase heat to medium. Stir constantly with a wooden spoon until the mixture thickens like a custard sauce and registers 180°F.
5. Stir in the remaining half-and-half, powdered milk, and heavy cream. Strain the mixture through a fine mesh strainer.
6. Stir in reserved raspberry purée, vanilla, and food coloring (if using). Cover and refrigerate at least 6 hours before continuing.
7. Turn the machine on; pour mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The gelato will have a soft, creamy texture.
8. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

For Raspberry Lavender Gelato: Add 2 tablespoons dried edible lavender flowers to the half-and-half/sugar mixture when heating.

Nutritional information per serving: Calories 214 (54% from fat) • carb. 22g • pro. 4g • fat 13g • sat. fat 7g • chol. 129mg • sod. 37mg • calc. 96mg • fiber 2g

Blueberry Cassis Gelato

Makes about fourteen 1/2-cup servings

Ingredients:

• 5 cups blueberries (thawed if frozen)
• 1 cup crème de cassis, divided
• 1 cup granulated sugar
• 2½ cups half-and-half, divided
• 6 large egg yolks
• ½ cup fat free powdered milk
• 1 cup heavy cream
• 2 teaspoons pure vanilla extract

Instructions:

1. Place blueberries in a food processor fitted with the metal "s" blade or in a blender. Process until completely puréed and smooth. Press purée through a fine mesh sieve or chinois to remove seeds. You should have approximately 3 cups of blueberry purée.
2. Combine the blueberry purée with 3 tablespoons of the crème de cassis in a 2-quart saucepan. Cook over medium-low heat until the mixture is reduced by half. Remove from pan and chill.
3. Place the sugar and 1½ cups of the half-and-half in a 2½-quart saucepan with a heavy bottom. Bring to a simmer over medium heat, stirring to dissolve sugar. Keep warm over low heat.
4. Place egg yolks in a medium bowl and whisk until thickened (about 2 minutes).
5. While whisking, slowly add ½ cup of the hot half-and-half/sugar mixture and whisk until blended. Stir the egg mixture back into the saucepan; increase heat to medium. Stir constantly with a wooden spoon until the mixture thickens like a custard sauce and registers 180°F.
6. Stir in the remaining half-and-half, powdered milk, heavy cream, and whole milk. Strain the mixture through a fine mesh strainer.
7. Stir in reserved chilled blueberry purée, remaining tablespoon of crème de cassis, and vanilla. Cover and refrigerate at least 6 hours before continuing.
8. Turn the machine on; pour mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The gelato will have a soft, creamy texture.
9. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving: Calories 215 (54% from fat) • carb. 22g • pro. 4g • fat 13g • sat. fat 7g • chol. 129mg • sod. 37mg • calc. 96mg • fiber 2g

Mango Gelato

Makes about fourteen 1/2-cup servings

Ingredients:

• 1½ pounds 1-inch mango cubes (thawed, if frozen)
• ½ cup mango nectar
• 2 cups whole milk
• 1 cup sugar
• ¼ cup fat free powdered milk
• 8 large egg yolks
• 1 cup light cream
• 1 teaspoon pure vanilla extract

Instructions:

1. Place mango cubes in a food processor fitted with the metal "s" blade or in a blender. Process until completely puréed and smooth (about 2½ cups mango purée). Stir in mango nectar and refrigerate while continuing with the recipe.
2. Place the milk, sugar, and powdered milk in a 3½-quart saucepan with a heavy bottom. Bring to a simmer over medium heat, stirring to dissolve sugar. Keep warm over low heat.
3. Place egg yolks in a medium bowl and whisk until thickened (about 2 minutes).
4. While whisking, slowly add 1 cup of the hot milk/sugar mixture and whisk until blended. Stir the egg mixture back into the saucepan; increase heat to medium. Stir constantly with a wooden spoon until the mixture thickens like a custard sauce and registers 180°F.
5. Strain the custard through a fine mesh strainer into a medium bowl. Stir in light cream, reserved mango purée, and vanilla. Cover and refrigerate at least 6 hours before continuing.
6. Turn the machine on; pour mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The gelato will have a soft, creamy texture.
7. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving: Calories 188 (35% from fat) • carb. 27g • pro. 4g • fat 8g • sat. fat 4g • chol. 138mg • sod. 41mg • calc. 104mg • fiber 1g

Green Tea Gelato

Makes about fourteen 1/2-cup servings

Ingredients:

• 3¼ cups whole milk
• 8 green tea bags
• ¼ cup powdered fat free milk
• 1 cup granulated sugar
• 8 large egg yolks
• 1 cup heavy cream

Instructions:

1. Place the milk in a medium saucepan and heat to a simmer. Pour half over the tea bags in a medium bowl and let steep for 30 minutes. Strain, pressing liquid from tea bags.
2. Stir powdered milk into the remaining milk and keep warm over low heat.
3. Place egg yolks and sugar in a medium bowl. Beat with a hand mixer or whisk until thick and pale yellow (like mayonnaise).
4. While mixing, slowly add the hot milk and whisk until blended. Stir the egg mixture back into the saucepan. Add the tea-infused milk; increase heat to medium. Stir constantly with a wooden spoon until the mixture thickens like a custard sauce and registers 180°F.
5. Strain the custard through a fine mesh strainer into a medium bowl. Stir in cream, cover, and refrigerate at least 6 hours before continuing.
6. Turn the machine on; pour mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The gelato will have a soft, creamy texture.
7. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving: Calories 190 (52% from fat) • carb. 19g • pro. 5g • fat 11g • sat. fat 6g • chol. 153mg • sod. 50mg • calc. 119mg • fiber 0g

Vanilla Frozen Yogurt

Makes about fourteen 1/2-cup servings

Ingredients:

• 1⅔ cups whole milk
• ¾ cup granulated sugar
• 4 cups lowfat vanilla yogurt
• ¼ cup fat free vanilla yogurt
• 1 cup heavy cream
• 1 tablespoon pure vanilla extract

Instructions:

1. In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
2. Stir in the yogurt, heavy cream, and vanilla.
3. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The frozen yogurt will have a soft, creamy texture.
4. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving: Calories 130 (22% from fat) • carb. 21g • pro. 5g • fat 3g • sat. fat 2g • chol. 14mg • sod. 62mg • calc. 145mg • fiber 0g

Very Berry Frozen Yogurt

Makes about fourteen 1/2-cup servings

Ingredients:

• ¾ cup whole milk
• ⅓ cup granulated sugar
• 4 cups lowfat vanilla yogurt
• 18 ounces frozen mixed berries, thawed, puréed and strained to remove seeds
• 1 teaspoon pure vanilla, almond, or lemon extract

Instructions:

1. In a medium mixing bowl, use a hand mixer to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes on low speed.
2. Stir in the yogurt, berry purée, and extract.
3. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The frozen yogurt will have a soft, creamy texture.
4. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving: Calories 98 (11% from fat) • carb. 18g • pro. 4g • fat 1g • sat. fat 1g • chol. 5mg • sod. 49mg • calc. 134mg • fiber 1g

Chocolate Cherry Frozen Yogurt

Makes about fourteen 1/2-cup servings

Ingredients:

• 9 ounces bittersweet or semisweet chocolate, cut into 1-inch pieces
• 1½ cups whole milk, heated to a simmer
• 4 cups lowfat vanilla yogurt
• ⅓ cup granulated sugar
• ¼ cup maraschino cherry juice
• 1 cup drained maraschino cherries, roughly chopped

Instructions:

1. Place the chocolate in a food processor fitted with the metal "s" blade. Pulse to chop. With the machine running, add the warmed milk in a slow, steady stream and process until the chocolate is melted.
2. Add the yogurt, sugar, and cherry juice; process until smooth.
3. Refrigerate until well chilled, at least 2 hours.
4. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes.
5. During the last 5 minutes of freezing, add the chopped cherries. The frozen yogurt will have a soft, creamy texture.
6. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving: Calories 203 (36% from fat) • carb. 30g • pro. 6g • fat 9g • sat. fat 5g • chol. 7mg • sod. 56mg • calc. 156mg • fiber 1g

Coffee Latte Frozen Yogurt

Makes about fourteen 1/2-cup servings

Ingredients:

• 1 cup whole milk
• 1 packet plain gelatin
• 1½ cup granulated sugar
• 3 tablespoons instant espresso powder
• 4 cups (about 3½ cups) lowfat vanilla yogurt
• ½ cup half-and-half (can use fat free)

Instructions:

1. Place milk in a 2-quart saucepan; sprinkle with gelatin and let stand 1 minute.
2. Heat milk and gelatin and stir until smooth. Stir in sugar and espresso powder; cook until sugar is dissolved. Transfer to a medium bowl and cool.
3. Add yogurt and half-and-half, stir until completely blended.
4. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The frozen yogurt will have a soft, creamy texture.
5. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving: Calories 109 (19% from fat) • carb. 18g • pro. 5g • fat 2g • sat. fat 2g • chol. 9mg • sod. 56mg • calc. 143mg • fiber 0g

Fresh Lemon Sorbet

Makes about fourteen 1/2-cup servings

Ingredients:

• 3 cups granulated sugar
• 3 cups water
• 2¼ cups freshly squeezed lemon juice
• 1½ tablespoons finely chopped lemon zest *

Instructions:

1. Combine the sugar and water in a large 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. Keep refrigerated until ready to use.
2. When cool, add the lemon juice and zest; stir to combine.
3. Turn the machine on. Pour the lemon mixture into the freezer bowl, and mix until the mixture thickens, about 25 to 30 minutes. The sorbet will have a soft texture similar to a freshly scooped Italian ice.
4. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

* When zesting a lemon or lime use a vegetable peeler to remove the colored part of the citrus rind.

Nutritional information per serving: Calories 339 (0% from fat) • carb. 89g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 3mg • calc. 5mg • fiber 0g

For Fresh Lime Sorbet: Substitute 2½ cups freshly squeezed lime juice for the lemon juice and 1¼ tablespoons finely chopped lime zest for the lemon zest.

For Fresh Lemon-Lime Sorbet: Use half lemon juice and half lime juice and ¾ tablespoon each of finely chopped lemon and lime zest.

Cranberry Sorbet

Makes about fourteen 1/2-cup servings

Ingredients:

• 4½ cups fresh cranberries, washed and drained, stems removed and discarded
• 2¼ cups granulated sugar
• 2¼ cups white cranberry juice
• 1½ cups water
• ¼ teaspoon salt
• 3 tablespoons light corn syrup
• 2 teaspoons chopped fresh lime or orange zest

Instructions:

1. Place cranberries, sugar, white cranberry juice, water, and salt in a 3¾-quart saucepan. Bring to a boil over high heat. Reduce heat to medium-low and simmer for 15 minutes, until berries have popped and sugar has dissolved. Cool 10 to 15 minutes.
2. Drain cranberries (reserve cooking liquid) and place in work bowl of food processor fitted with metal "s" blade or in a blender. Process until completely puréed and smooth. Press through a fine mesh strainer to remove seeds and pulp.
3. Stir in remaining cooking liquid, corn syrup, and zest. Cover and refrigerate until totally chilled – 6 hours or longer.
4. Turn the machine on. Pour the chilled mixture into the freezer bowl, and mix until the mixture thickens, about 25 to 30 minutes. The sorbet will have a soft texture similar to a freshly scooped Italian ice.
5. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

For Cranberry Ginger Sorbet: Add 1 tablespoon chopped fresh ginger to the cranberries, sugar, and juice to cook. Finely chopped zest of 1 orange or lime may also be added.

Nutritional information per serving: Calories 164 (0% from fat) • carb. 42g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 69mg • calc. 5mg • fiber 1g

Cantaloupe Sorbet

Makes about fourteen 1/2-cup servings

Ingredients:

• ¾ cup granulated sugar
• ¾ cup water
• 2½ pounds cantaloupe cubes
• ⅔ cup tangerine or orange juice
• 1 tablespoon corn syrup

Instructions:

1. Place sugar and water in a 1½-quart saucepan. Bring to a boil over medium-high heat, reduce heat to medium, and cook until the sugar is completely dissolved to make a simple syrup – you will have 1½ cups simple syrup. Transfer to a bowl and cool completely.
2. Place the melon cubes in a food processor fitted with the metal "s" blade. Pulse to chop, then process until completely puréed (about 6 cups cantaloupe purée).
3. Stir in the tangerine juice, corn syrup, and cooled simple syrup. Cover and chill for 2 hours or longer.
4. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The sorbet will have a soft, slushy texture, similar to a freshly scooped Italian ice.
5. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving: Calories 138 (9% from fat) • carb. 35g • pro. 2g • fat 2g • sat. fat 1g • chol. 0mg • sod. 6mg • calc. 19mg • fiber 4g

Sweet Dark Cherry Sorbet

Makes about fourteen 1/2-cup servings

Ingredients:

• ½ cup granulated sugar
• ½ cup water
• 3 pounds pitted sweet dark cherries
• ¼ cup fresh lemon juice
• ½ cup orgeat syrup

Instructions:

1. Place sugar and water in a 1½-quart saucepan. Bring to a boil over medium-high heat, reduce heat to medium, and cook until the sugar is completely dissolved to make a simple syrup – you will have about 2/3 cups simple syrup. Transfer to a bowl and cool completely.
2. Place the cherries in a food processor fitted with the metal "s" blade. Pulse to chop, then process until completely puréed (about 6 cups purée).
3. Stir in the lemon juice, orgeat, and cooled simple syrup. Cover and chill for 2 hours or longer.
4. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The sorbet will have a soft, slushy texture, similar to a freshly scooped Italian ice.
5. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving: Calories 81 (3% from fat) • carb. 20g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 8mg • calc. 10mg • fiber 1g

Dark Chocolate Sorbet

Makes about fourteen 1/2-cup servings

Ingredients:

• 4 cups water
• 1⅔ cups granulated sugar
• ⅓ cup brown sugar, packed
• 2 cups unsweetened cocoa powder
• 1 tablespoon pure vanilla extract

Instructions:

1. Combine the water and sugars in a 3-quart non-reactive saucepan and place over medium heat. Stir until the sugar dissolves. Whisk in the cocoa and bring the mixture to a simmer. Simmer for 2 minutes, stirring constantly.
2. Remove from the heat and transfer to a medium bowl. Stir in the vanilla. Chill in the refrigerator for 2 hours.
3. Stir the chilled mixture. Turn the machine on; pour mixture into the freezer bowl and let mix until thickened, about 25 to 30 minutes.
4. The sorbet will have a soft, creamy texture.
5. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving: Calories 66 (1% from fat) • carb. 17g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 1mg • calc. 6mg • fiber 0g

Raspberry 'Ritas

Makes six servings

Ingredients:

• 16 ounces chilled fresh or frozen, thawed raspberries
• 12 ounces frozen limeade, thawed
• 3 ounces chilled Triple Sec
• 8 ounces chilled tequila
• thin lime slices for garnish

Instructions:

1. Combine raspberries and limeade in a blender or food processor fitted with the metal “s” blade. Process until smooth. Press through a fine mesh strainer to remove seeds.
2. Turn machine on. Pour the juice mixture into the freezer bowl and mix until thickened, about 20 to 25 minutes (mixture should be very thick as liquors will thin it out).
3. Add chilled Triple Sec and tequila during the last 2 to 3 minutes of mixing.
4. Serve immediately in stemmed glasses with straws, or freeze until ready to serve. Garnish with a thin slice of lime.

For Peachy 'Ritas: substitute sliced peaches for the raspberries.

Nutritional information per serving: Calories 286 (1% from fat) • carb. 37g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 1mg • calc. 19mg • fiber 5g

Slushies

Makes six servings

Ingredients:

• 6 cups cola or other soda, lemonade, cranberry juice, white grape juice, Kool-Aid®, chilled*

Instructions:

1. Pour into freezer bowl, turn the machine on and let mix until thick and slushy, about 15 to 20 minutes.
2. Serve immediately, or if desired, transfer to an airtight container and store in the freezer. Remove from freezer at least 20 minutes before serving.

* Do not use sugar-free products to make slushies.

Nutritional information per cola serving: Calories 43 (0% from fat) • carb. 11g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg • calc. 3mg • fiber 0g

Kool-Aid® is a registered trademark of Kraft Foods, Inc.

Brown Cow Slushy

Makes six servings

Ingredients:

• 1½ cups fat free half-and-half
• ½ cup granulated sugar
• 12-ounce bottles of best quality root beer

Instructions:

1. In a medium mixing bowl, use a hand mixer on low speed to combine the half-and-half and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
2. Stir in root beer.
3. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened and slushy, about 12 to 20 minutes, depending on thickness preferred.
4. Transfer to tall glasses and serve with straws and a maraschino cherry garnish.

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

Slushy Julius

Makes six servings

Ingredients:

• 2 cups water
• ⅓ cup granulated sugar
• 12 ounces frozen orange juice concentrate, thawed
• 2½ cups milk or coconut milk (unsweetened, can use lowfat)
• 2 teaspoons pure vanilla extract

Instructions:

1. Combine water and sugar and stir until sugar is completely dissolved. Stir in remaining ingredients.
2. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened and slushy, about 12 to 20 minutes, depending on thickness preferred.
3. Transfer to tall glasses and serve with straws and a maraschino cherry garnish.

For an "adult" drink, use the coconut milk version and add ½-¾ cup rum.

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