Cuisinart Flavor Duo ICE-40BKC Series Service manual

Flavor Duo™Frozen Yogurt-Ice Cream & Sorbet Maker
INSTRUCTION AND
RECIPE BOOKLET
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
ICE-40BKC 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. Close supervision is necessary when any appliance is used by or near
children.
4. Always unplug from outlet when not in use, before putting on or taking
off parts, and before cleaning.
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.
Return the appliance to the nearest Cuisinart Repair Centre for
examination, repair, electrical or mechanical 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. 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.
11. This appliance is for household use. Any servicing other than cleaning
and user maintenance should be done only by authorized Cuisinart
Repair Personnel.
12. 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.
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.
CAUTION
This appliance is for household use. Any servicing other than cleaning and
user maintenance should be performed by an authorized service
representative.
• Do not immerse base in water.
• To reduce the risk of fire or electric shock, do not disassemble the base.
Note: the base does not contain any user-serviceable parts.
•Repairs should be made only by authorized personnel.
•Check voltage to be sure that the voltage indicated on the name plate
agrees with your voltage.
•Never clean with scouring powders or hard implements.
TABLE OF CONTENTS
Important Safeguards....................................................................Page 1
Introduction...................................................................................Page 2
Features and Benefits ...................................................................Page 2
Before Using for the First Time.....................................................Page 2
Freezing Time and Bowl Preparation............................................Page 2
Making Frozen Desserts or Drinks................................................Page 3
Adding Ingredients........................................................................Page 3
Cleaning and Storage....................................................................Page 3
Recipes and Recipe Tips..............................................................Page 4
Warranty........................................................................................Page 14
1

INTRODUCTION
Congratulations on your purchase of the Cuisinart®Flavor Duo™ Frozen
Yogurt–Ice Cream & Sorbet Maker. Now you can delight big groups of family
and friends with decadently rich homemade ice creams, light fruit sorbets,
creamy sherbets and deliciously healthy frozen yogurt. The dual-bowl
design of this premium dessert maker lets you prepare up to 2 quarts (1.9 L)
of 1 or 2 of your favourite frozen desserts in as little as 20 minutes!
With the touch of a button, this stunning brushed stainless steel dessert
maker automatically starts the process. Ingredients are added to double-
insulated freezer bowls through easy-pour spouts to create the smoothest,
creamiest frozen desserts.
FEATURES AND BENEFITS
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.
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.
5. Base
Contains heavy-duty motor strong enough to handle ice cream, frozen
yogurt, sherbet, sorbet, and frozen drinks.
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
DO NOT immerse the motor base in water. Wipe it with a moist cloth. Wash
the lids, freezer bowls and mixing arms in warm soapy water to remove any
dust or residue from the manufacturing and shipping process. DO NOT clean
any of the parts with abrasive cleaners or hard implements.
FREEZING TIME AND BOWL PREPARATION
The freezer bowls must be completely frozen before you begin your recipe.
The length of time needed to reach the frozen state depends on how cold
your freezer is. For the most convenient frozen desserts and drinks, leave
your freezer bowls in the freezer at all times. You can take them out any time
for immediate use.
In general, freezing time is between 6 hours and 22 hours. To determine
whether the bowl is completely frozen, shake it. If you do not hear liquid
moving, the cooling liquid is frozen. Before freezing, wash and dry the bowl.
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Wrap it in a plastic bag to prevent freezer burn. We recommend that you
place the freezer bowls in the back of your freezer where it is coldest.
Reminder: Your freezer should be set to 0°F (-18°C) to ensure proper
freezing of all foods.
MAKING FROZEN DESSERTS OR DRINKS
1. Prepare recipe ingredients from pages that follow or from your own
recipe. Cuisinart recipes begin on page 4. If you use your own recipe,
be sure it yields 1 quart (1 L) or less. For best results, prepare
ingredients in a container that is easy to pour from.
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.
3. Place mixing arm(s) in freezer bowl(s). Arm does not fit tightly. It just
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.
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, just the right bowl will begin to turn.
7. Immediately pour ingredients through ingredient spout(s).
8. Frozen desserts or drinks will be done in 20-30 minutes. The time
will depend on the recipe, and the volume of the dessert or drink you are
making. When the mixture has thickened to your liking, it is done. If you
desire a firmer consistency, transfer the dessert or drink to an airtight
container and store in the freezer for two or more hours.
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.
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.
SAFETY FEATURE
The Cuisinart®Flavor Duo™ is equipped with a safety feature that automati-
cally stops the unit if the motor overheats. This may occur if the dessert or
drink is extremely thick, if the unit has been running for an excessively long
period of time, or if added ingredients (nuts, etc.) are in extremely large
pieces. To reset the unit, put the ON/OFF switch in the OFF position. Let the
unit cool off. After a few minutes, you may turn the unit on again and contin-
ue making the dessert or drink.
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.
Transfer frozen desserts or drinks to an airtight container for longer storage
in the freezer.

4
RECIPE TIPS
The recipes that follow offer you a variety of options for delicious frozen
drinks and desserts. You may create or use recipes of your own, as long as
they yield no more than 1 quart (1 L).
Recipe Tips:
• Frozen desserts from the Cuisinart®Flavor Duo™ use pure, fresh
ingredients. Because of this, the desserts and drinks do not have the same
characteristics as commercially prepared frozen desserts and drinks. Most
store-bought versions use gums and preservatives to make them firmer. If
you desire a firmer consistency, transfer the dessert or drink to an
airtight container and store in the freezer until desired consistency is
reached, usually two or more hours.
•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.
• To make an ice bath, fill a large container with ice and water. Place
saucepan or other container into the ice bath. Cool precooked ingredients
completely.
•Prior to freezing, most recipes may 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 used in many recipes.
However, keep in mind that the higher the fat content, the richer and
creamier the result. Using lower fat substitutes may change the taste, con-
sistency and texture of the dessert. When substituting, be sure to use the
same volume of the substitute as you would have used of the original item.
For example, if the recipe calls for two cups (500 ml) of cream, use a total
of two cups of the substitute (such as 1 cup (250 ml) cream, 1 cup (250 ml)
whole milk).
• 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.
•In recipes that use alcohol, add the alcohol during the last two minutes
of the freezing process. Otherwise, the alcohol may impede the
freezing process.
•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.
•The Cuisinart recipes listed below will yield up to 1 quart (1 L) of dessert or
drink. When pouring ingredients in through the ingredient spout, DO NOT fill
the freezer bowl higher than 1/4" (0.625 cm) from the top of the freezer
bowl. The ingredients will increase in volume during the freezing process.
•When making more than one recipe at a time, be sure the freezer bowl is
completely frozen before each use.
•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.
• Well-chilled mixtures may require shorter mixing times.
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.
Preparation: 5 minutes, plus 20 – 25 minutes chilling time, optional 2 hours
to ripen.
Makes eight servings.
3/4 cup (175 ml) whole milk, well chilled
2/3 cup (150 ml) granulated sugar
1-1/2 cups (375 ml) heavy cream, well chilled
1 teaspoon (5 ml) pure vanilla extract, to taste
In a medium bowl, use a hand mixer or a whisk to combine the milk and
granulated sugar until the sugar is dissolved, about 1 to 2 minutes on low
speed. Stir in the heavy cream and vanilla to taste. Turn the machine ON,
pour mixture into freezer bowl, and let mix until thickened, about 20 to 25
minutes. The ice cream will have a soft creamy texture. If desired, transfer
the ice cream to an airtight container and place in freezer until firm, about
2 hours to “ripen”.
Nutritional information per serving:
Calories 233 (66% from fat) • carb. 19g • pro 2g • fat 17g
sat. fat 13g • chol. 64mg • sod. 28mg • calc. 56mg • fiber 0g
VARIATIONS:
Mint Chip: Omit the vanilla and replace with 3/4 – 1 teaspoon (3-5 ml)
pure peppermint extract (to taste). Chop 3 ounces (85 g) of your favourite
bittersweet or semi-sweet chocolate bar into tiny uneven pieces. Add the
chopped chocolate during the last 5 minutes of mixing.
Butter Pecan: Melt 1/2 stick unsalted butter in a 10-inch (25 cm) skillet.
Add 1/2 cup (125 ml) roughly chopped pecans and 3/4 teaspoon (3 ml)
kosher salt. Cook over medium-low heat; stirring frequently until the pecans
are lightly browned.

5
Remove 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.
Cookies & Cream: Add 1/4 – 1/3 cup (50-75 ml) coarsely chopped cookies
(chocolate chips, Oreos®, Mint Oreos®, chocolate covered graham crackers,
etc.) during the last 5 minutes of mixing.
Candy & Cream: Roughly chop enough of your favourite candy bar
(Heath®, Reese’s Peanut Butter Cups®, KitKat®, etc.) to make 1/4 - 1/3 cup
(50-75 ml) of chopped candy or measure 1/3 cup (75 ml) of your favourite
M&M®candies; refrigerate until ready to use. Add the chopped candy during
the last 5 minutes of mixing.
CHOCOLATE ICE CREAM
Choose your favourite brand of dark chocolate to make this yummy.
Preparation: about 1 hour (active time about 5 - 10 minutes), plus 20 - 25
minutes chilling time, optional 2 hours to “ripen”.
Makes eight 1/2-cup (125 ml) servings.
3/4 cup (175 ml) whole milk
1/3 cup (75 ml) granulated sugar
4-6 ounces (113-170 g) bittersweet or semi-sweet chocolate,
broken into 1/2-inch (1.25 cm) pieces
1-1/2 cups (375 ml) heavy cream, well chilled
1 teaspoon (5 ml) pure vanilla extract
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.
Turn the machine ON, pour mixture into freezer bowl and let mix until
thickened, about 20 to 25 minutes. The ice cream will have a soft creamy
texture. If desired, transfer the ice cream to an airtight container and
place in freezer until firm, about 2 hours to “ripen”.
Nutritional information per serving:
Calories 309 (69% from fat) • carb. 23g • pro. 3g • fat 25g
sat. fat 15g • chol. 64mg • sod. 29mg • calc. 63mg • fiber 1g
VARIATIONS:
Chocolate Almond: Add 1/3 teaspoon (1.4 ml) pure almond extract
along with the vanilla. Add 1/4 – 1/3 cup (50-75 ml) chopped toasted
almonds or chopped chocolate-coated almonds during the last 5 to 10
minutes of freezing.
Chocolate Cookie: Add 1/4 – 1/3 cup (50-75 ml) chopped cookies
(chocolate chip or chocolate sandwich, chocolate mint, chocolate
covered graham crackers, etc.) during the last 5 minutes of freezing.
Transfer to a container and freeze for 2 hours before serving.
Chocolate Fudge Brownie: Add 1/4 – 1/3 cup (50-75 ml) chopped day
old brownies during the last 5 minutes of freezing. Transfer to a container
and freeze for 2 hours before serving.
Chocolate Marshmallow Swirl: When removing the ice cream to a
container for freezing, layer it with dollops of your favourite chocolate
sauce and scoops of marshmallow crème (Fluff). Freeze at least 2 hours
before serving.
FRESH STRAWBERRY ICE CREAM
Fresh strawberry ice cream is particularly good when made with farm
fresh summer berries.
Preparation: 5 – 10 minutes, plus 2 hours for the strawberries to
macerate, 20 – 25 minutes chilling time. Optional 2 hours to “ripen”.
Makes eight servings.
4 ounces (113 g) fresh ripe strawberries, stemmed and sliced
1 tablespoon (15 ml) freshly squeezed lemon juice
2/3 cup (150 ml) sugar, divided
3/4 cup (175 ml) whole milk
1-1/2 cups (375 ml) heavy cream
3/4 teaspoon (3 ml) pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice and 3
tablespoons (45 ml) of the sugar, stir gently, and allow the strawberries to
macerate in the juices for 2 hours.
In a medium bowl, use a hand mixer or a whisk to combine the milk and
granulated sugar until the sugar is dissolved, about 1 to 2 minutes on
low speed. Stir in the heavy cream, any accumulated juices from the
strawberries and vanilla. Turn the machine ON, pour mixture into freezer
bowl, and let mix until thickened, about 20 to 25 minutes. Add the sliced
strawberries during the last 5 minutes of freezing. The ice cream will have
a soft creamy texture. If desired, transfer the ice cream to an airtight
container and place in freezer until firm, about 2 hours to “ripen”.

6
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.
Nutritional information per serving:
Calories 238 (64% from fat) • carb. 20 g • pro. 2g • fat 17g
sat. fat 11g • chol. 64mg • sod.28mg • calc. 58mg • fiber 0g
HOLIDAYRECIPES
EGGNOG ICE CREAM
Freshly grated nutmeg gives this festive holiday treat extra special flavour.
Preparation: 5 – 10 minutes, 20 – 25 minutes chilling time. Optional 2
hours to “ripen” in freezer.
Makes about eight servings.
1/3 cup (75 ml) pasteurized egg product, such as EggBeaters®
1/2 cup (125 ml) sugar
3/4 cup (175 ml) whole milk
1-1/2 cups (375 ml) heavy cream
3/4 teaspoon (3 ml) rum extract
3/4 teaspoon (3 ml) brandy extract
1 teaspoon (5 ml) pure vanilla extract
1/8 teaspoon (0.5 ml) freshly grated nutmeg
Combine the pasteurized egg product and sugar in a medium bowl and
beat on medium speed with a hand mixer until thickened and pale yellow
in appearance, about 1-1/2 to 2 minutes. Use low speed to stir in the
whole milk, heavy cream, rum extract, brandy extract, and vanilla extract.
Stir in the nutmeg to taste.
Turn the machine ON, pour mixture into freezer bowl and let mix until
thickened, about 20 to 25 minutes. The ice cream will have a soft creamy
texture. If desired, transfer the ice cream to an airtight container and
place in freezer until firm, about 2 hours to “ripen”.
Nutritional information per serving:
Calories 223 (69% from fat) • carb. 15g • pro. 3g • fat 18g
sat. fat 11g • chol. 70mg • sod. 41mg • calc. 60mg • fiber 0g
PUMPKIN SPICE ICE CREAM
A delicious change from the traditional holiday pumpkin pie. Serve in
goblets with a dash of cognac, some caramel sauce and toasted pine
nuts for a special treat.
Preparation: 25 – 30 minutes, plus time to chill the custard; 20 – 25
minutes chilling. Optional 2 hours to “ripen” in freezer.
Makes eight servings.
1 cup (250 ml) whole milk
1 cup (250 ml) heavy cream
1/2 vanilla bean
1/2 cup (125 ml) light brown sugar, packed
2 large eggs
1large egg yolk
2/3 cup (150 ml) pumpkin purée (may use canned solid pack
pumpkin)
1/2 teaspoon (2 ml) ground cinnamon
1/4 teaspoon (1 ml) ground ginger
1/4 teaspoon (1 ml) ground allspice
Pinch freshly grated nutmeg
In a 2-3/4 quart (2.6 L) saucepan, combine the whole milk and the cream
over low heat. Split the vanilla bean with a sharp knife and scrape the
seeds out using the blunt edge of the knife. Stir the seeds and bean pod
into the milk mixture. Raise the heat until the mixture just begins to
bubble around the edges, lower the heat and allow the vanilla to “steep”
in the cream for about 15 to 20 minutes. Remove the vanilla bean and
discard or rinse and reserve for another use.
While the milk mixture steeps, combine the brown sugar with the eggs
and yolks in a medium bowl. Use a hand mixer on medium speed to beat
until thickened, smooth, and pale tan in colour, 1 to 2 minutes. With the
mixer on low speed, add 1 cup (250 ml) of the hot milk mixture in a slow,
steady stream, and mix until combined, about 30 seconds. Stir the egg
mixture into the warm milk mixture, stirring continuously. Cook over low
heat until slightly thickened and the mixture coats the back of a wooden
spoon, 3 to 5 minutes. Remove from heat and press through a fine mesh
strainer. Stir in the pumpkin purée and spices. Cool completely. *
When completely chilled, turn machine ON. Pour the custard into the
freezer bowl, and let mix until mixture thickens, 20 to 25 minutes. The
ice cream will have a soft creamy texture. If desired, transfer the ice
cream to an airtight container and place in freezer until firm, about 2
hours to “ripen”.
*Transfer to a bowl and cover with plastic wrap directly on the custard to
prevent a skin from forming. Refrigerate until chilled completely, or chill
over an ice bath for 1 hour. The custard can be made up to 2 days
ahead; keep refrigerated.

7
Nutritional information per serving:
Calories 207 (60% from fat) • carb. 18g • pro 4g • fat. 14g
sat. fat 8g • chol. 125mg • sod. 48mg • calc. 84mg • fiber 1g
PEPPERMINT STICK ICE CREAM
Serve peppermint stick ice cream alone, or top with your favourite hot
fudge or chocolate sauce.
Preparation: 5 – 10 minutes, 20 – 25 minutes chilling time. Optional 2
hours to “ripen” in freezer.
Makes eight servings.
3/4 cup (175 ml) whole milk, well chilled
2/3 cup (150 ml) granulated sugar
1-1/2 cups (375 ml) heavy cream, well chilled
3/8 teaspoon (1.8 ml) pure vanilla extract
3/4 teaspoon (3 ml) peppermint extract
1/2 cup (125 ml) crushed hard peppermint candies
In a medium bowl, use a hand mixer or a whisk to combine the milk and
granulated sugar until the sugar is dissolved, about 1 to 2 minutes on
low speed. Stir in the heavy cream, vanilla and peppermint extract.
Turn the machine ON; pour mixture into freezer bowl, and let mix until
thickened, about 20 to 25 minutes. Add the crushed peppermint candies
during the last 5 minutes of mixing. The ice cream will have a soft
creamy texture. If desired, transfer the ice cream to an airtight container
and place in freezer until firm, about 2 hours to “ripen”.
Nutritional information per serving:
Calories 274 (56% from fat) • carb. 29g • pro. 2g • fat 17g
sat. fat 11g • chol. 64mg • sod. 32mg • calc. 58mg • fib 0g
SORBETS & SHERBETS
FRESH LEMON SORBET
Bits of fresh citrus zest add a burst of flavour to this refreshing sorbet.
Preparation: 10 minutes + cooling time; 20 – 25 minutes chilling time.
Optional 2 hours to “ripen” in freezer.
Makes eight servings.
1-3/4 cups (425 ml) sugar
1-3/4 cups (425 ml) water
1-1/4 cups (300 ml) freshly squeezed lemon juice
2 teaspoons (10 ml) finely chopped lemon zest*
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.
When cool, add the lemon juice and zest; stir to combine. Turn the
machine ON. Pour the lemon mixture into the freezer bowl, and mix until
the mixture thickens, about 20 to 25 minutes. The sorbet will have a “soft
serve” texture. If desired, transfer the sorbet to an airtight container and
place in freezer until firm, about 2 hours to “ripen”.
*When zesting a lemon or lime, use a vegetable peeler to remove the
coloured part of the citrus rind.
Nutritional information per serving:
Calories 178 (0% from fat) • carb. 47g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 2mg • calc. 4mg • fiber 0g
VARIATIONS:
Fresh Lime Sorbet: Substitute 1-1/4 cups (300 ml) freshly squeezed lime
juice for the lemon juice and 2 teaspoons (10 ml) finely chopped lime
zest for the lemon zest.
Fresh Lemon-Lime Sorbet: Use half lemon juice and half lime juice and
1 teaspoon (5 ml) each of finely chopped lemon and lime zest.
Fresh Pink Grapefruit Sorbet: Substitute 1-1/4 cups (300 ml) freshly
squeezed pink grapefruit juice for the lemon juice, and 1 tablespoon
(15 ml) finely chopped grapefruit zest for the lemon zest. Add 3 table-
spoons (45 ml) Orgeat Syrup to the mixture (Orgeat Syrup is used for
cocktails such as a MaiTai or Scorpion, and can be found with the drink
mixers in most grocery stores).
FRESH MANGO SORBET
A nice light ending to any meal.
Preparation: 10 – 15 minutes; 20 – 25 minutes chilling time. Optional 2
hours to “ripen” in freezer.
Makes eight servings.
28 ounces (794 g) mango cubes
1/3 cup (75 ml) sugar
2 tablespoons (25 ml) corn syrup
3 tablespoons (45 ml) fresh lemon or lime juice

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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.
Turn the machine ON. Pour the mango purée into the freezer bowl and
mix until the mixture thickens, about 20 to 25 minutes. The sorbet will
have a “soft serve” texture. If desired, transfer the mango sorbet to an
airtight container and place in freezer until firm, about 2 hours to “ripen”.
Nutritional information per serving:
Calories 112 (2% from fat) • carb. 30g • pro. 1g • fat 0g
sat. fat 0g • chol. 0mg • sod. 8mg • calc. 10mg • fiber 2g
FRESH STRAWBERRYSORBET
Serve fresh strawberry sorbet in a chocolate candy cup.
Preparation: 1-1/2 hours (active, about 15 – 20 minutes); 20 – 25 minutes
chilling time. Optional 2 hours to “ripen” in freezer.
Makes about eight servings.
2/3 cup (150 ml) sugar
2/3 cup (150 ml) water
3 tablespoons (45 ml) corn syrup
12 ounces (340 g) fresh strawberries, stems removed, quartered
3 tablespoons (45 ml) fresh lemon or lime juice
Bring the sugar and water to a boil in a medium saucepan. Reduce the
heat and simmer without stirring until the sugar is completely dissolved.
Transfer to a bowl and let cool completely.
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.
Turn the machine ON. Pour the strawberry purée mixture into the freezer
bowl and mix until the mixture thickens, about 20 to 25 minutes. The
sorbet will have a “soft serve” texture. If desired, transfer the strawberry
sorbet to an airtight container and place in freezer until firm, about 2
hours to “ripen”.
Nutritional information per serving:
Calories 104 (2% from fat) • carb. 30g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 12mg • calc. 8mg • fiber 1g
LIME SHERBET
Cool and refreshing, sherbets have long been favourite dessert treats.
Preparation: 5 minutes, plus 20 – 25 minutes chilling time, optional 2
hours to ripen.
Makes eight servings.
2-1/4 cups (550 ml) whole milk
1 cup (250 ml) frozen limeade concentrate, thawed
2 tablespoons (25 ml) sugar
1 teaspoon (5 ml) grated lime zest
1 - 2 drops green food colouring, optional
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.
Turn the machine ON. Pour the mixture into freezer bowl and let mix
until mixture thickens, about 25 to 30 minutes. If desired, transfer
sherbet to an airtight container and place in freezer until firm, about
2 hours.
Nutritional information per serving:
Calories 101 (22% from fat) • carb. 18g • pro. 3g • fat 2g
sat. fat 2g • chol. 12mg • sod. 40mg • calc. 98mg • fiber 0g
VARIATIONS:
Orange Sherbet: Combine 2-1/4 cups (550 ml) whole milk with 1 cup
(250 ml) orange juice concentrate (thawed), and 1-1/2 tablespoons
(25 ml) sugar in a blender or food processor until smooth. Freeze as
directed.
Pineapple Sherbet: Combine 2/3 cup (150 ml) fat-free vanilla yogurt,
1-1/3 cups (325 ml) whole milk, 1-1/2 cups (375 ml) pineapple juice
concentrate (thawed), and 2 tablespoons (25 ml) sugar in a blender or
food processor until smooth. Freeze as directed.
Nutritional information per serving (Pineapple Sherbet):
Calories 126 (14% from fat) • carb. 24g • pro. 3g • fat 2g
sat. fat 1g • chol. 8mg • sod. 41mg • calc. 116mg • fiber 0g

9
FROZEN YOGURTS
CHOCOLATE FROZEN YOGURT
A lower fat treat with rich, satisfying chocolate flavour.
Preparation: about 5 – 10 minutes; 20 – 25 minutes chilling time.
Optional 2 hours to “ripen” in freezer.
Makes eight servings.
1 cup (250 ml) whole milk
6 ounces (170 g) bittersweet or semisweet chocolate, chopped
1/4 cup (50 ml) sugar
2 cups (500 ml) lowfat vanilla yogurt
Combine the milk and chocolate in a saucepan and place over low heat;
stir until the chocolate is completely melted and sugar is dissolved.
Transfer to a bowl and refrigerate until completely cool. Add the yogurt,
stir until smooth. Pour into the freezer bowl, turn the machine ON and
let mix until thickened, about 20 to 25 minutes. If desired, transfer the
frozen yogurt to an airtight container and place in freezer until firm,
about 2 hours to “ripen”.
Nutritional information per serving:
Calories 194 (43% from fat) • carb. 25g • pro. 5g • fat 10g
sat. fat 6g • chol. 7mg • sod. 53mg • calc. 146mg • fiber 1g
VERYBERRY FROZEN YOGURT
Use fresh berries in season, but frozen berries make this a year ‘round
treat.
Preparation: about 15 – 20 minutes; 20 – 25 minutes chilling time.
Optional 2 hours to “ripen” in freezer.
Makes about eight servings.
2 cups (500 ml) lowfat vanilla yogurt
1/2 cup (125 ml) whole milk
1/4 cup (50 ml) sugar
1 12-ounce (340 g) bag frozen mixed berries, puréed and
strained to remove seeds
Combine the yogurt, milk, and sugar in a medium mixing bowl; using a
hand mixer on medium speed, mix until sugar is dissolved, about 1-1/2
to 2 minutes. With the mixer on low speed, add the berry purée and mix
until combined, about 30 to 40 seconds. Turn the machine ON. Pour the
mixture into the freezer bowl and let mix until thickened, about 25 to 30
minutes. If desired, transfer the frozen yogurt to an airtight container and
place in freezer until firm, about 2 hours to “ripen”.
Nutritional information per serving:
Calories 102 (11% from fat) • carb. 20g • pro. 3g • fat 1g
sat. fat 1g • chol. 5mg • sod. 45mg • calc. 124mg • fiber 1g
PEACH FROZEN YOGURT
The creamy consistency of our peach frozen yogurt makes it hard to
believe that it is so low in fat.
Preparation: 5 – 10 minutes; 20 – 25 minutes chilling time. Optional 2
hours to “ripen” in freezer.
Makes eight servings.
1 can (15 ounces [425 g]) peaches packed in juice
2 cups (500 ml) lowfat vanilla yogurt
1/3 cup (75 ml) sugar
Drain peaches, reserving 1/4 cup (50 ml) of the juice. In a blender or food
processor fitted with the metal blade, pulse to chop the peaches. Add
the vanilla yogurt, sugar, and reserved peach juice. Process until smooth
and the sugar is dissolved, about 1 minute. Pour the peach/yogurt
mixture into the freezer bowl, turn the machine ON, and let mix until
thickened, about 20 to 25 minutes. If desired, transfer the frozen yogurt
to an airtight container and place in freezer until firm, about 2 hours to
“ripen”.
Nutritional information per serving:
Calories 101 (7% from fat) • carb. 21g • pro. 3g • fat 1g
sat. fat 0g • chol. 3mg • sod. 39mg • calc. 100mg • fiber 0g
PREMIUM ICE CREAMS &
GOURMET FLAVOURS
VANILLA BEAN
Rich and creamy, vanilla bean ice cream is a traditional French custard
style ice cream.
Preparation: about 40 - 45 minutes active time (must allow time to cool
completely); 20 – 25 minutes chilling time. Optional 2 hours to “ripen” in
freezer.
Makes eight servings.