Cuisinart ICE-21C Automatic Ice Cream Maker

Important Safeguards

When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury to persons. Read all instructions before using the appliance.

• Never immerse the motor base in water.
• Do not operate the appliance if the cord or plug is damaged, or after the appliance malfunctions or has been dropped or damaged in any manner.
• Do not use outdoors.
• Never let the cord hang over the edge of a table or counter, or touch hot surfaces.
• Never put hands or utensils into the freezer bowl while the appliance is operating, to avoid serious injury or damage to the appliance. Never use pointed objects or utensils in the bowl, as this may scratch and damage the interior. A rubber spatula or wooden spoon may be used, but only when the appliance is turned OFF.
• The appliance is intended for household use only.
• Do not place the bowl on flames, stoves, or the stovetop. Do not expose it to a heat source. Do not wash it in the dishwasher, as this may cause a fire hazard, electric shock, or injury.

Important Safeguards (Continued)

• The appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If it does not fit, reverse the plug; if it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way.
• A short power supply cord is provided to reduce the risks of becoming entangled in or tripping over a longer cord. An extension cord may be used if care is exercised in its use.
• Do not disassemble the motor base. It contains no user-serviceable parts. Repairs should only be performed by authorized personnel.
• Check that the voltage indicated on the appliance plate corresponds to the voltage of the circuit on which the appliance is to be used.
• Never use abrasive powders or hard utensils to clean the appliance.
• Do not use your appliance in an appliance cabinet or under a wall cabinet. When storing any appliance in an appliance garage, unplug the appliance from the outlet. Always unplug the appliance when not in use, before putting on or taking off parts, and before cleaning. Ensure the appliance does not touch the interior of the cabinet and that the cabinet door does not touch the appliance when closed. Touching the appliance accidentally could cause a fire hazard.

Features and Benefits

1. Funnel

Allows you to pour ingredients into the frozen bowl, and to add ingredients such as chocolate chips or nuts while the appliance is operating.

2. Lockable Lid

Simplified closure on the motor base. Transparent, it allows you to monitor the freezing process.

3. Whisk/Agitator

Mixes and aerates ingredients in the frozen bowl to create frozen desserts and beverages.

4. Freezer Bowl

Double-walled, containing a refrigerant that ensures fast and uniform chilling and maintains a uniform temperature.

5. Motor Base

Contains a robust motor, powerful enough to prepare ice cream or frozen yogurt and sorbets.

6. On/Off Switch

7. Rubber Feet (not shown)

Antiskid feet that ensure the stability of the appliance during operation.

8. Cord Storage (not shown)

Compartment for storing excess cord so it does not clutter the counter, reducing the risk of accidents.

Before First Use

DO NOT IMMERSE THE MOTOR BASE IN WATER. Wipe it with a damp cloth. Wash the lid, freezer bowl, and whisk in hot, soapy water to remove dust and residue accumulated during manufacturing and transport. DO NOT USE abrasive cleaners or hard utensils to clean any of the parts.

Freezing Time and Bowl Preparation

The freezer bowl must be completely frozen before you start the recipe. Before placing it in the freezer, wash and dry it thoroughly. Place it upright, perfectly flat and level, at the bottom of the freezer, where the temperature is coldest. The time it takes to freeze varies depending on the freezer temperature; generally, it takes between 16 and 24 hours. To check that the freezing liquid is frozen, shake the bowl; if no sound is heard, the liquid is frozen and the bowl is ready. A good tip: If you store the freezer bowl in the freezer, it will be ready whenever you want to prepare frozen desserts and beverages. Use the bowl as soon as you remove it from the freezer, as it will begin to thaw quickly.

Reminder: The freezer should be set to -18°C (0°F) to ensure proper freezing of all foods.

Preparing Frozen Desserts

1. You can use the Cuisinart recipes on the following pages or your own recipes, provided they do not exceed a capacity of 1½ pints (1.4 L).
2. Remove the freezer bowl from the freezer. Place the bowl on the motor base.

REMINDER: Since the bowl will begin to thaw quickly once removed from the freezer, use it without delay.

3. Place the whisk in the freezer bowl. It fits in the center of the bowl, with the side showing a circle facing up.
4. Place the lid and turn it clockwise until the lid tabs lock into position.
5. Flip the on/off switch to the ON position: the freezer bowl will begin to turn.
6. Pour the ingredients into the bowl through the funnel immediately.

REMINDER: Ingredients should be added after the appliance has been turned on.

7. Frozen desserts will be ready in less than 20 minutes. The time varies depending on the ingredients and the volume of dessert you are preparing. When the preparation reaches the desired consistency, it is ready. If you desire a firmer consistency, transfer the preparation to an airtight container and place it in the freezer for at least 2 hours.

REMINDER: Do not store frozen desserts in the freezer bowl, as they will stick to the side of the bowl and may damage it. Use only airtight plastic containers suitable for freezer storage.

Adding Ingredients

Ingredients such as chocolate chips and nuts should be added about 5 minutes before the end of the recipe preparation. Once the mixture begins to thicken, add the ingredients to the bowl through the funnel. Nuts and other ingredients should not be larger than a chocolate chip.

Safety Feature

The Cuisinart Automatic Ice Cream Maker is equipped with a safety feature that automatically shuts it off in case of motor overheating. This can occur when the dessert or beverage is extremely thick, the appliance is operating for an excessive period of time, or the ingredients (such as nuts) are too large.

When this happens, flip the switch to OFF and unplug the appliance. Allow the appliance to cool for a few minutes before restarting it.

Cleaning and Maintenance

Cleaning

Wash the freezer bowl, whisk, and lid in hot, soapy water. THE FREEZER BOWL IS NOT DISHWASHER SAFE. DO NOT USE ABRASIVE CLEANERS OR UTENSILS TO CLEAN IT. Wipe the motor base with a damp cloth. Wipe all parts thoroughly.

Maintenance

DO NOT put the freezer bowl in the freezer when it is wet. DO NOT STORE the lid, whisk, or motor base in the freezer. You can keep the freezer bowl in the freezer so it is ready to use whenever you desire. Do not put frozen desserts in the freezer bowl in the freezer for more than 30 minutes at a time. Transfer frozen desserts that you wish to store longer in the freezer to an airtight container.

Any other maintenance should be performed by an authorized service representative.

Recipes

Quick Ice Cream

Quick Vanilla Ice Cream

For a different presentation, simply add chopped candies or colored sprinkles at the end of the churning cycle.

Yields approximately 5 cups (1.25 L), or 10 servings of 1/2 cup (125 ml).

• 1 cup (250 ml) whole milk
• 3/4 cup (175 ml) granulated sugar
• 1 pinch of salt
• 2 cups (500 ml) heavy cream
• 1 tbsp (15 ml) pure vanilla extract

1. In a medium bowl, beat the milk, sugar, and salt with a whisk or hand mixer on low speed until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate for 1 to 2 hours or overnight.
2. Turn on the Cuisinart® ice cream maker. Pour the mixture into the frozen freezer bowl and churn for 15 to 20 minutes until thickened. The ice cream will have a soft-serve texture. For a firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours. Remove from the freezer 15 minutes before serving.

Nutritional information per serving (1/2 cup [125 ml]): Calories 222 (73% fat) • carbohydrates 13g • protein 2g • lipids 18g • saturated fat 11g • cholesterol 69mg • sodium 45mg • calcium 61mg • fiber 0g

Quick Chocolate Ice Cream

For a real treat, serve this ice cream with our chocolate sauce (recipe on page 12).

Yields approximately 5 cups (1.25 L), or 10 servings of 1/2 cup (125 ml).

• 3/4 cup (175 ml) unsweetened cocoa powder, sifted
• 1/2 cup (125 ml) granulated sugar
• 1/3 cup (75 ml) packed light brown sugar
• 1 pinch of salt
• 1 cup (250 ml) whole milk
• 2 cups (500 ml) heavy cream
• 1/2 tsp (2 ml) pure vanilla extract

1. In a medium bowl, whisk together the cocoa, sugar, brown sugar, and salt. Add the milk and beat with a whisk or hand mixer on low speed until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate for 1 to 2 hours or overnight.
2. Turn on the Cuisinart® ice cream maker. Pour the mixture into the frozen freezer bowl and churn for 15 to 20 minutes until thickened. The ice cream will have a soft-serve texture. For a firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours. Remove from the freezer 15 minutes before serving.

Nutritional information per serving (1/2 cup [125 ml]): Calories 268 (62% fat) • carbohydrates 23g • protein 3g • lipids 19g • saturated fat 11g • cholesterol 69mg • sodium 44mg • calcium 61mg • fiber 1g

Quick Butter Pecan Ice Cream

For a real treat, serve this ice cream with our chocolate sauce (recipe on page 12).

Yields approximately 5 cups (1.25 L), or 10 servings of 1/2 cup (125 ml).

• 2 tbsp (30 ml) unsalted butter
• 1 cup (250 ml) pecans
• 1 tsp salt
• 1 cup (250 ml) whole milk
• 3/4 cup (175 ml) granulated sugar
• 1 pinch of salt
• 2 cups (500 ml) heavy cream
• 1 tsp pure vanilla extract

1. Melt the butter in a medium skillet. Add the pecans and the pinch of salt. Cook over medium-low heat for 6 to 8 minutes, stirring frequently, until the pecans are toasted and golden. Remove from heat, drain, and cool in the refrigerator. Reserve the butter for another use.
2. In a medium bowl, combine the milk, sugar, and salt with a whisk or hand mixer on low speed until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate for 1 to 2 hours or overnight.
3. Turn on the Cuisinart® ice cream maker. Pour the mixture into the frozen freezer bowl and churn for 15 to 20 minutes until thickened. Five minutes before the end of mixing, gradually add the pecans. The ice cream will have a soft-serve texture. For a firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours. Remove from the freezer 15 minutes before serving.

Nutritional information per serving (1/2 cup [125 ml]): Calories 330 (79% fat) • carbohydrates 14g • protein 3g • lipids 30g • saturated fat 15g • cholesterol 81mg • sodium 58mg • calcium 68mg • fiber 1g

Quick S'mores Ice Cream

All the flavors of s'mores in one bite of ice cream!

Yields 6 cups (1.5 L), or 12 servings of 1/2 cup (125 ml).

• 1/2 cup (125 ml) unsweetened cocoa powder, sifted
• 3/4 cup (75 ml) granulated sugar
• 1/4 cup (50 ml) packed light brown sugar
• 1 pinch of salt
• 2 cups (500 ml) whole milk
• 1 1/2 cups (375 ml) heavy cream
• 1 tsp pure vanilla extract
• 3/4 cup (175 ml) marshmallow cream (e.g., Fluff®)
• 2 cups graham crackers, crushed
• 2 oz (60 g) milk chocolate (1/3 cup [75 ml] chocolate chips), melted and reserved at room temperature

1. In a medium bowl, whisk together the cocoa, sugar, brown sugar, and salt. Add the milk and beat with a whisk or hand mixer on low speed until the sugar and brown sugar are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate for 1 to 2 hours or overnight.
2. Turn on the Cuisinart® ice cream maker. Pour the mixture into the frozen freezer bowl and churn for 15 to 20 minutes until thickened. Five minutes before the end of mixing, gradually add the marshmallow cream, one spoonful at a time. Then, gradually add the graham crackers and melted chocolate through the lid opening and let mix thoroughly. The ice cream will have a soft-serve texture. For a firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours. Remove from the freezer 15 minutes before serving.

Tip: If the marshmallow cream is too firm, you can warm it slightly in the microwave before pouring it into the freezer bowl.

Nutritional information per serving (1/2 cup [125 ml]): Calories 292 (52% fat) • carbohydrates 33g • protein 2g • lipids 17g • saturated fat 10g • cholesterol 57mg • sodium 48mg • calcium 43mg • fiber 1g

Quick Fresh Strawberry Ice Cream

This light, sweet, and fruity ice cream is best when the strawberries are at their peak freshness.

Yields approximately 5 cups (1.25 L), or 10 servings of 1/2 cup (125 ml).

• 1 1/2 cups (375 ml) fresh strawberries, hulled*
• 3/4 cup (175 ml) whole milk
• 2/3 cup (150 ml) sugar, divided
• 1 pinch of salt
• 2 cups (500 ml) heavy cream
• 1 tsp pure vanilla extract

1. Place strawberries in the bowl of a food processor fitted with the chopping blade; process in pulses until strawberries are coarsely or finely chopped, to your taste. Reserve.
2. In a medium bowl, combine the milk, sugar, and salt with a whisk or hand mixer on low speed until the sugar is dissolved. Stir in the heavy cream and vanilla. Add the reserved strawberries with their juice. Cover and refrigerate for 1 to 2 hours or overnight.
3. Turn on the Cuisinart® ice cream maker. Pour the mixture into the frozen freezer bowl and churn for 15 to 20 minutes until thickened. The ice cream will have a soft-serve texture. For a firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours. Remove from the freezer 15 minutes before serving.

*Fresh strawberries can be substituted with frozen strawberries.

Nutritional information per serving (1/2 cup [125 ml]): Calories 192 (62% fat) • carbohydrates 16g • protein 1g • lipids 13g • saturated fat 9g • cholesterol 51mg • sodium 23mg • calcium 26mg • fiber 0g

Quick Peanut Butter Cup Ice Cream

Extremely easy to make, this ice cream has a rich peanut butter flavor that will wow your friends and family.

Yields 6 cups (1.5 L), or 12 servings of 1/2 cup (125 ml).

• 1 cup (250 ml) good quality peanut butter (not natural)
• 2/3 cup (150 ml) granulated sugar
• 1 cup (250 ml) whole milk
• 2 cups (500 ml) heavy cream
• 1 tsp pure vanilla extract
• 1 cup (250 ml) peanut butter cups (about 15 miniature peanut butter cups), chopped

1. In a medium bowl, combine the peanut butter and sugar with a hand mixer on low speed until smooth. Add the milk and beat for 1 to 2 minutes, until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate for 1 to 2 hours or overnight.
2. Turn on the Cuisinart® ice cream maker. Pour the mixture into the frozen freezer bowl and churn for 15 to 20 minutes until thickened. Five minutes before the end of mixing, gradually add the chopped peanut butter cups through the lid opening and let mix thoroughly. The ice cream will have a soft-serve texture. For a firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours. Remove from the freezer 15 minutes before serving.

Nutritional information per serving (1/2 cup [125 ml]): Calories 365 (68% fat) • carbohydrates 23g • protein 8g • lipids 29g • saturated fat 12g • cholesterol 58mg • sodium 153mg • calcium 58mg • fiber 2g

Vanilla Bean Ice Cream

For true vanilla lovers. Use only fresh vanilla beans to capture the intense flavor.

Yields 6 cups (1.5 L), or 12 servings of 1/2 cup (125 ml).

• 2 cups (500 ml) whole milk
• 2 cups (500 ml) heavy cream
• 1 cup (250 ml) granulated sugar, divided
• 1 pinch of salt
• 1 whole vanilla bean, split and scraped
• 2 large egg yolks
• 1 1/2 tsp pure vanilla extract

1. In a medium saucepan, combine the milk, cream, half the sugar, salt, and scraped vanilla bean (including the pod) with a whisk. Heat over medium-low heat just until the mixture comes to a boil.
2. Meanwhile, place the egg yolks and the remaining sugar in a medium bowl and beat with a whisk or hand mixer on low speed until pale.
3. When the milk mixture comes to a boil, gradually add about one-third of it to the egg mixture, whisking constantly. Stir in another third, then return the mixture to the saucepan and cook over low heat, stirring with a wooden spoon, until the mixture coats the spoon. Do NOT allow it to boil. This should take only a few minutes.
4. Pour the mixture through a fine-mesh sieve (discard the vanilla bean) and let cool to room temperature. Stir in the vanilla. Cover and refrigerate for 1 to 2 hours or overnight.
5. Turn on the Cuisinart® ice cream maker. Pour the mixture into the frozen freezer bowl and churn for 20 minutes until thickened. The ice cream will have a soft-serve texture. For a firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours. Remove from the freezer 15 minutes before serving.

Nutritional information per serving (1/2 cup [125 ml]): Calories 254 (62% fat) • carbohydrates 20g • protein 3g • lipids 18g • saturated fat 11g • cholesterol 148mg • sodium 51mg • calcium 85mg • fiber 0g

Frozen Yogurts

Rich Vanilla Frozen Yogurt

While low-fat or non-fat yogurt can be used, for the fullest flavor and richness, use whole-milk yogurt.

Yields approximately 5 cups (1.25 L), or 10 servings of 1/2 cup (125 ml).

• 1 1/2 cups (375 ml) white corn syrup
• 1 1/2 tbsp (25 ml) honey
• 3 tbsp (45 ml) water
• 2 vanilla beans, split and scraped
• 5 cups (1.25 L) whole-milk plain yogurt, drained in cheesecloth for 2 to 4 hours*
• 1 tsp pure vanilla extract
• 3/4 cup (175 ml) granulated sugar
• 1 pinch of salt

1. In a medium saucepan, combine the corn syrup, honey, water, and vanilla beans and heat over medium-low heat just until the mixture comes to a boil, then simmer over low heat until reduced by half. Strain (discard vanilla beans); reserve.
2. In a large bowl, whisk together the drained yogurt, reserved sugar mixture, vanilla extract, sugar, and salt until the sugar is dissolved. Cover and refrigerate for 1 to 2 hours or overnight.
3. Turn on the Cuisinart Classic™ ice cream maker. Pour the mixture into the frozen freezer bowl and churn for 15 to 20 minutes until thickened. The yogurt will have a soft-serve texture. For a firmer consistency, transfer the yogurt to an airtight container and freeze for about 2 hours. Remove from the freezer 15 minutes before serving.

*You can drain the yogurt through one or two layers of paper towels if you do not have cheesecloth.

Nutritional information per serving (1/2 cup [125 ml]): Calories 161 (22% fat) • carbohydrates 25g • protein 7g • lipids 4g • saturated fat 3g • cholesterol 15mg • sodium 67mg • calcium 176mg • fiber 0g

Mango Frozen Yogurt

Be sure to use ripe, fresh mangoes... your frozen yogurt will be even better.

Yields approximately 5 cups (1.25 L), or 10 servings of 1/2 cup (125 ml).

• 5 cups (1.25 L) low-fat plain yogurt, drained in cheesecloth for 2 to 4 hours*
• 1/2 cup (125 ml) granulated sugar
• 1 pinch of salt
• 2 mangoes, peeled, pitted, and chopped into 1/2 to 1 inch (1.25 to 2.5 cm) cubes
• 1 tsp fresh lime juice (about half a lime)

1. In a large bowl, whisk together the drained yogurt and sugar; reserve.
2. Using a hand blender, puree the mangoes with the lime juice and 1 cup (250 ml) of the yogurt mixture. Add the remaining yogurt mixture and combine. Cover and refrigerate for 1 to 2 hours or overnight.
3. Turn on the Cuisinart Classic™ ice cream maker. Pour the mixture into the frozen freezer bowl and churn for 15 to 20 minutes until thickened. The yogurt will have a soft-serve texture. For a firmer consistency, transfer the yogurt to an airtight container and freeze for about 2 hours. Remove from the freezer 15 minutes before serving.

*You can drain the yogurt through one or two layers of paper towels if you do not have cheesecloth.

Nutritional information per serving (1/2 cup [125 ml]): Calories 126 (8% fat) • carbohydrates 26g • protein 5g • lipids 1g • saturated fat 1g • cholesterol 3mg • sodium 74mg • calcium 204mg • fiber 2g

Low-Fat Strawberry Frozen Yogurt

The slight tartness of the yogurt comes through in this frozen treat.

Yields approximately 5 cups (1.25 L), or 10 servings of 1/2 cup (125 ml).

• 4 cups (1 L) low-fat plain yogurt, drained in cheesecloth for 2 to 4 hours*
• 1/2 cup (125 ml) granulated sugar
• 1 pinch of salt
• 1 tsp pure vanilla extract
• 2 tbsp (30 ml) white corn syrup
• 1 lb (450 g) fresh strawberries
• 1 1/2 tbsp (25 ml) honey
• 1 1/2 tbsp (25 ml) fresh lemon juice

1. In a large bowl, whisk together the drained yogurt with the sugar, salt, vanilla, and corn syrup; reserve.
2. In a medium saucepan, heat the strawberries with the honey and lemon juice over low heat for about 10 minutes, until softened. Strain, discard the liquid, and cool. Combine the cooled berries with the sweetened yogurt mixture. Cover and refrigerate for 2 to 3 hours or overnight.
3. Turn on the Cuisinart Classic™ ice cream maker. Pour the mixture into the frozen freezer bowl and churn for 15 to 20 minutes until thickened. The yogurt will have a soft-serve texture. For a firmer consistency, transfer the yogurt to an airtight container and freeze for about 2 hours. Remove from the freezer 15 minutes before serving.

*You can drain the yogurt through one or two layers of paper towels if you do not have cheesecloth.

Nutritional information per serving (1/2 cup [125 ml]): Calories 123 (8% fat) • carbohydrates 27g • protein 4g • lipids 1g • saturated fat 1g • cholesterol 3mg • sodium 73mg • calcium 167mg • fiber 2g

Sorbets

Dark Chocolate Sorbet

A sorbet that is second to none for traditional sorbet!

Yields approximately 5 cups (1.25 L), or 10 servings of 1/2 cup (125 ml).

• 3 cups (750 ml) water
• 1 2/3 cups (400 ml) granulated sugar
• 1 pinch of salt
• 1 2/3 cups (400 ml) unsweetened cocoa powder, sifted
• 1 tsp pure vanilla extract

1. Prepare a sugar syrup by combining the water, sugar, and salt in a medium saucepan and heating over medium-low heat until the sugar is dissolved.
2. Gradually add the cocoa powder to the sugar syrup, whisking constantly until smooth. Add the vanilla and stir. Cover and refrigerate for 2 to 3 hours or overnight.
3. Turn on the Cuisinart Classic™ ice cream maker. Pour the mixture into the frozen freezer bowl and churn for 15 to 20 minutes until thickened. The sorbet will have a soft-serve texture. For a firmer consistency, transfer the sorbet to an airtight container and freeze for about 2 hours. Remove from the freezer 15 minutes before serving.

Nutritional information per serving (1/2 cup [125 ml]): Calories 183 (6% fat) • carbohydrates 41g • protein 3g • lipids 1g • saturated fat 0g • cholesterol 0mg • sodium 15mg • calcium 2mg • fiber 3g

Lemon Basil Sorbet

Basil adds a delicate aroma to this sorbet, but you can use any of your favorite fresh herbs.

Yields approximately 5 cups (1.25 L), or 10 servings of 1/2 cup (125 ml).

• 3 cups (750 ml) water
• 2 cups (500 ml) granulated sugar
• 2 tbsp (30 ml) lemon zest, divided
• 1 1/2 cups fresh basil (you can use 2 cups [500 ml] for a more pronounced flavor)
• 1 pinch of salt
• 3 cups (750 ml) fresh lemon juice

1. Prepare a sugar syrup by combining the water, sugar, and 1 1/2 tbsp (25 ml) lemon zest in a medium saucepan and heating over medium-low heat until the sugar is dissolved. Remove from heat and reserve.
2. Add the basil and salt to the sugar syrup. Let steep for 30 minutes. Stir in the lemon juice. Cover and refrigerate for 2 to 3 hours or overnight.
3. Strain the mixture through a fine-mesh sieve. Turn on the Cuisinart Classic™ ice cream maker. Pour the mixture into the frozen freezer bowl and churn for 15 to 20 minutes until thickened. When the sorbet is almost ready, add the reserved zest through the lid opening and churn until incorporated. The sorbet will have a soft-serve texture. For a firmer consistency, transfer the sorbet to an airtight container and freeze for about 2 hours. Remove from the freezer 15 minutes before serving.

Nutritional information per serving (1/2 cup [125 ml]): Calories 175 (0% fat) • carbohydrates 47g • protein 0g • lipids 0g • saturated fat 0g • cholesterol 0mg • sodium 16mg • calcium 15mg • fiber 1g

Raspberry Sorbet

Not only is this sorbet sweet and refreshing, but its color is a beautiful presentation for any menu.

Yields approximately 5 cups (1.25 L), or 10 servings of 1/2 cup (125 ml).

• 2 cups (500 ml) water
• 1 1/2 cups (375 ml) granulated sugar
• 1 pinch of salt
• 4 cups (1000 ml) frozen raspberries, thawed

1. Prepare a sugar syrup by combining the water and sugar in a medium saucepan and heating over medium-low heat until the sugar is dissolved.
2. Add the salt and raspberries to the sugar syrup. Using a hand blender, process the mixture until smooth. Strain half the mixture through a fine-mesh sieve to remove seeds. Use a spatula to push the puree through the sieve. Remove seeds and repeat with the second half. Cover and refrigerate for 2 to 3 hours or overnight.
3. Turn on the Cuisinart Classic™ ice cream maker. Pour the mixture into the frozen freezer bowl and churn for 15 to 20 minutes until thickened. The sorbet will have a soft-serve texture. For a firmer consistency, transfer the sorbet to an airtight container and freeze for about 2 hours. Remove from the freezer 15 minutes before serving.

Nutritional information per serving (1/2 cup [125 ml]): Calories 140 (0% fat) • carbohydrates 37g • protein 0g • lipids 0g • saturated fat 0g • cholesterol 0mg • sodium 14mg • calcium 9mg • fiber 2g

Frozen Desserts

Ice Cream Sandwiches

Nothing compares to classic ice cream sandwiches! Fill them with your favorite flavor.

Yields 24 individual cookies for 12 sandwiches.

• 1/3 cup (75 ml) unsweetened cocoa powder, sifted
• 1 1/3 cups (375 ml) all-purpose flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1 tsp instant espresso powder
• 1/2 cup (125 ml) unsalted butter, cut into pieces, at room temperature
• 1 cup (250 ml) granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1 tbsp (15 ml) cocoa nibs*
• 1/4 cup (50 ml) toasted pecans, chopped

*Cocoa nibs are available in most health food stores or gourmet shops. They can be substituted with coarsely chopped toasted pecans or miniature chocolate chips.

1. Preheat oven to 350°F (175°C).
2. In a small bowl, combine the cocoa powder, flour, baking powder, salt, and espresso powder with a whisk; set aside.
3. Cream the butter in the bowl of a stand mixer fitted with the paddle attachment (or use an electric mixer) and beat on medium speed until smooth. Gradually add the sugar and beat until smooth. Add the egg and vanilla; beat until incorporated. Add the dry ingredients and beat on low speed until just combined. Add the cocoa nibs and pecans and beat on low speed just until combined.
4. Drop about 2 tbsp (30 ml) of dough per cookie (using a small ice cream scoop about 1 1/2 inches [7 cm] in diameter) onto a baking sheet lined with parchment paper. Flatten each dough ball with the bottom of a floured cup.
5. Bake for 15 to 20 minutes in the preheated oven, or until the cookies appear dry but not firm. Let cool completely before assembling the ice cream sandwiches.

Chocolate Squares

Top these chocolate squares with a scoop of ice cream and your favorite sauce.

Yields 35 chocolate squares.

• 1 tbsp vegetable cooking spray
• 1 cup (250 ml) unsalted butter, cut into pieces
• 6 oz (170 g) unsweetened chocolate, finely chopped (about 1 cup [250 ml] chocolate chips)
• 2 oz (60 g) bittersweet chocolate, finely chopped (about 1/3 cup [75 ml] chocolate chips)
• 4 large eggs
• 1 large egg yolk
• 2 cups (500 ml) granulated sugar
• 1 cup (250 ml) packed light brown sugar
• 1 tsp instant espresso powder
• 1 tsp pure vanilla extract

1. Preheat oven to 375°F (190°C). Spray a 12 x 18 inch (30 x 45 cm) jelly roll pan with vegetable cooking spray and line with parchment paper; set aside.
2. Melt the butter and chocolates in a heatproof bowl set over a pan of simmering water, then let cool to room temperature.
3. Place the eggs and egg yolk in the bowl of a stand mixer fitted with the paddle attachment (or use an electric mixer); beat on speed 3 for about 30 seconds, until pale. Add the granulated sugar and brown sugar; beat on speed 4 for 30 seconds to 1 minute, until the mixture is thick and pale. Add the espresso powder and vanilla; beat until just combined.
4. Stir the flour and salt into the chocolate mixture; add to the sugar mixture and beat on speed 1 only until the ingredients are incorporated.
5. Pour into the prepared pan. Bake for 25 to 30 minutes, or until the edges are dry.
6. Let cool completely, then cut into 2 1/2 inch (6 cm) rounds using a round cookie cutter.

Nutritional information per chocolate square: Calories 166 (46% fat) • carbohydrates 22g • protein 2g • lipids 9g • saturated fat 5g • cholesterol 44mg • sodium 70mg • calcium 10mg • fiber 1g

Finishing

Finishing: Spread about 3 tbsp (45 ml) of ice cream of your desired flavor on the backs of 12 cookies to make sandwiches. Place the other cookies on top, back to back, to form 12 sandwiches. Press down so the ice cream reaches the edges of the cookies. Wrap each sandwich in plastic wrap and freeze for about 20 minutes, until firm.

Nutritional information per serving (2 cookies, not including ice cream): Calories 225 (42% fat) • carbohydrates 31g • protein 3g • lipids 11g • saturated fat 6g • cholesterol 39mg • sodium 89mg • calcium 18mg • fiber 1g

Sauces

Caramel Sauce

Delicious with our ice creams, this sauce can also be served as a dip with fruits or cakes.

Yields approximately 3/4 cup (175 ml).

• 3/4 cup (175 ml) granulated sugar
• 1 1/2 tsp sea salt
• 1/4 cup (50 ml) water (enough to give the sugar and salt mixture the texture of wet sand)
• 1 tbsp white corn syrup
• 3/4 cup (75 ml) heavy cream
• 3 tbsp (45 ml) unsalted butter, cut into 1/2 inch (1.25 cm) pieces

1. In a heavy-bottomed medium saucepan, combine the sugar, salt, water, and corn syrup. (Wipe any sugar that adheres to the sides of the saucepan with a wet pastry brush.) Cook over medium-low heat for 10 to 15 minutes, until the mixture turns a very pale amber color. Watch the cooking very closely, as caramel sauce burns easily.
2. Remove the mixture from the heat and slowly and gently stir in the cream. Then add the butter, one piece at a time, whisking continuously to emulsify the mixture. Use immediately or keep warm over a double boiler.

Nutritional information per serving (2 tbsp [30 ml]): Calories 198 (46% fat) • carbohydrates 27g • protein 0g • lipids 10g • saturated fat 7g • cholesterol 33mg • sodium 184mg • calcium 9mg • fiber 0g

Chocolate Sauce

Homemade chocolate sauce tastes so much better and is so easy to make!

Yields approximately 1 cup (250 ml).

• 6 oz (170 g) semi-sweet chocolate, chopped (about 1 cup [250 ml] chocolate chips)
• 1/2 cup (175 ml) heavy cream
• 1 tbsp white corn syrup
• 1/2 tsp pure vanilla extract
• 1 pinch sea salt
• 1 pinch ground cinnamon

1. Place the chocolate in a mixing bowl; set aside.
2. In a heavy-bottomed medium saucepan, combine all the other ingredients. Heat over low heat until the mixture simmers with large bubbles. Pour immediately over the reserved chocolate; let stand for 5 minutes, then whisk. Use immediately or keep warm over a double boiler.

Nutritional information per serving (2 tbsp [30 ml]): Calories 229 (61% fat) • carbohydrates 21g • protein 2g • lipids 16g • saturated fat 10g • cholesterol 31mg • sodium 27mg • calcium 25mg • fiber 2g

Raspberry Sauce

Delicious with frozen desserts, this raspberry sauce is also delicious as a topping for crepes or waffles.

Yields approximately 1 cup (250 ml).

• 1 12 oz (340 g) bag frozen raspberries, thawed (equivalent to 2 1/2 cups [625 ml])
• 2 to 3 tbsp granulated sugar (to taste)
• 1 pinch sea salt
• 1 pinch orange zest

1. Place the raspberries in the bowl of a food processor fitted with the metal chopping blade; process for 15 seconds. Add the remaining ingredients; process for another 45 seconds.
2. Strain through a fine-mesh sieve and discard the seeds. Taste and add sugar if a sweeter sauce is desired.

Nutritional information per serving (2 tbsp [30 ml]): Calories 36 (0% fat) • carbohydrates 9g • protein 0g • lipids 0g • saturated fat 0g • cholesterol 0mg • sodium 17mg • calcium 7mg • fiber 2g

Warranty

3-YEAR LIMITED WARRANTY

Cuisinart warrants that this product will be free of material or manufacturing defects under normal household use for a period of 3 years from the date of original purchase. The warranty covers only manufacturing defects, such as mechanical and electrical failures. It does not cover damage caused by misuse, unauthorized repairs or modifications, theft, abuse, or damage caused by transport or environmental conditions. Appliances with a removed or altered identification number will not be covered.

The warranty is not offered to retailers or commercial buyers or owners. If the Cuisinart appliance proves to be defective during the warranty period, Cuisinart will repair or replace it, as needed. For warranty purposes, to facilitate verification of the original purchase date, please register your product online at www.cuisinart.ca and keep your original cash register receipt for the duration of the limited warranty period. The warranty does not cover damage caused by accidents, improper or abusive use, or overheating. It does not apply to scratches, stains, alterations in color, or other damage to internal or external surfaces that do not affect the product's operation. It also expressly excludes all incidental or consequential damages.

This Cuisinart product has been manufactured to the highest standards and is designed to be plugged in only to a 120V outlet and used with authorized accessories or replacement parts. The warranty expressly excludes any defect or damage resulting from the use of converters, accessories, or replacement parts, or unauthorized repair work by Cuisinart.

In case of product defect during the warranty period, do not return it to the store where you purchased it, but contact our Customer Service Center with the following information:

• Toll-free number: 1-800-472-7606
• Address: Cuisinart Canada, 100 Conair Parkway, Woodbridge, Ont. L4H 0L2
• Email address: consumer_Canada@conair.com
• Model: ICE-21C

To ensure the speed and accuracy of your product return, please include:

• $10.00 for shipping and handling of the product (check or money order)
• Return address and phone number
• Description of the product defect
• Product date code*/copy of proof of original purchase
• Any other relevant information for product return

*The product date code can be found on the bottom of the base. It is a 4 or 5-digit number. For example, 90630 indicates the year, month, and day (2009, June/30).

Note: For better protection, we recommend using a traceable and insured delivery service. Cuisinart is not responsible for damage caused during shipping or for shipments that do not reach them.

To order replacement parts or accessories, contact our Customer Service Center at 1-800-472-7606. For more information, please visit our website at www.cuisinart.ca.