Cuisinart ICE-100C Quick guide

INSTRUCTION BOOKLET & RECIPE BOOK
®
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
THE CUISINART® COMMERCIAL QUALITY ICE CREAM & GELATO MAKER
ICE-100C

2 3
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. Always unplug from outlet when not in use, before putting
on or taking off parts, and before cleaning.
3. To protect against risk of electric shock, do not place cord,
plug, or base of appliance in water or any other liquid.
4. Close supervision is necessary when any appliance is used by
or near children.
5. Avoid contact with moving parts. Keep hands, hair, clothing, as
well as spatulas and other utensils away from unit 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 mixing 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 MIXING BOWL! Sharp objects will scratch and damage
the inside of the 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 appliance for other than intended use.
13. 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.
14. Keep the appliance 8cm from other objects to ensure motor
ventilation.
15. Do not upend this product or incline it over a 45˚ angle.
16. Do not use the appliance close by flame, hot plate or stoves.
17. Do not remove the paddle when the appliance is mixing.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
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, grounded 3-prong 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.
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Note: The base does not contain any user-serviceable parts.
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agrees with your voltage.
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upside down, you will need to put it in upright position and wait 24 hours
before using.
CONTENTS
Important Safeguards....................................2
Parts and Features..................................... 3
#FGPSF'JSTU6TF ........................................3
Operating Instructions ...................................3
Safety Feature .........................................4
Cleaning, Storage and Maintenance ........................4
Troubleshooting ........................................5
Recipes Booklet ........................................6
Warranty .............................................19
PARTS AND FEATURES
1. Transparent Lid
Easily comes off to allow recipe
ingredients to be added to the bowl.
2. Mix-in Opening
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chips or nuts, without interrupting
the freezing cycle.
3. Mixing Paddles
Mix and aerate ingredients in mixing
bowl to create frozen dessert.
a. Gelato Paddle
Perfectly incorporates less air
into the ingredients and creates
richly textured results with
intense flavour.
b. Ice Cream Paddle
Churns ingredients perfectly
and creates smooth and
creamy results.
4. Mixing Bowl with Lift-Out Handle
Anodized aluminum mixing
bowl. No need to pre-chill or
freeze bowl.
5. Base
Contains heavy-duty compressor
motor and mixing motor.
6. Touchpad Control Panel with LCD Readout
a. Power Button
Turns the unit on and off. Red LED light will be
illuminated when unit is on.
b. Timer Button
Allows you to set from 10 minutes to 60 minutes.
c. Start/Stop Button
Allows you to start and stop the mixing process and timer.
BEFORE FIRST USE
DO NOT immerse the compressor/motor base in water. Wipe it
with a moist cloth. Wash the lid, mixing bowl and mixing paddles
in warm, soapy water to remove any dust or residue from the
manufacturing and shipping process. Only the mixing paddles and
lid are top-shelf dishwasher safe. DO NOT place mixing bowl in
dishwasher. DO NOT clean any of the parts with abrasive cleaners
or hard implements.
OPERATING INSTRUCTIONS
1. Plug the unit into the power outlet. Red LED light will flash
to indicate unit is in standby.
NOTE: The unit will go back to standby mode if user does not
press START/STOP in 10 minutes during time adjustment
operation.
2. Prepare ingredients (see page 19 of this instruction booklet for
recipes and tips).
Note: If using your own recipe, be sure bases do not go over
top dasher on mixing paddle. See below for image.
3. Place mixing bowl into the base.
Be sure bowl is properly aligned in
base.
4. Place ice cream or gelato/sorbet
paddle in mixing bowl so that it rests in the center of the bowl.
5. Pour ingredients into the mixing bowl. Position lid by lining up arrow
on lid with the unlock icon on base. Lock into place by turning it
counterclockwise. Be sure the arrow on lid is lined up with the lock icon
on the base. The mix-in opening is centered in the front when in the
lock position.
1.
2.
3a.
3b.
6.
5.
4.
top dasher

4 5
6. Press the Power button to turn the unit on. The red LED light will be on
and the LCD screen will display “00”.
7. Press the Timer button to set the time. Once pressed, the timer will
default to 60 minutes. Press and release timer button to decrease time
in 1-minute increments. Press and hold to scroll down more quickly.
Note: Time can be set up to 60 minutes or as low as 10 minutes. If you
added too much time, continue to press Timer and it will bring you
back to ten minutes.
8. Press the Start/Stop button to begin the Mixing/Cooling cycle. Timer
will count down and the blue LED will be on, indicating that the Mixing/
Cooling has begun.
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of mixing time. Once the dessert has begun to thicken (about
5 minutes left depending on recipe), add the ingredients through the
mix-in opening.
Note: To turn the unit off at any time, press the Power button. This
will turn the unit off and reset all the previous functions.
9. The timer will count down to zero and when done, the unit will
beep three times to note the ice cream or gelato is ready.
Note: The red LED flash and the timer will be blinking “00”.
10. Turn the unit off by pressing the Power button. Remove the lid by
turning it clockwise to unlock. Lift mixing bowl out of the base with
handle. Remove paddle from mixing bowl.
Note: If the unit is not powered off, it will go into the Keep Cool
function. Details follow on this page.
To pause time and mixing:
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pause the time and mixing. To restart, press the Start/Stop button again to
continue.
To add time:
If ice cream isn’t done or you would like to add time, press the Start/Stop
button to pause unit. Add time in 5-minute increments. Press and hold to
scroll through more quickly. If you added too much time, continue to press
timer and it will bring you back to ten minutes.
Note: When making consecutive batches of ice cream or gelato, be sure to
allow extra time for the compressor to adjust to cooling.
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before making a second batch.
Keep Cool
This function does exactly what it says….keeps cool! After the Mixing/
Cooling cycle is finished, the unit will go to Keep Cool.
Once your Mixing/Cooling time has finished the timer will blink “00”. The
unit is now in the Keep Cool function and has a 10-minute wait period.
After 10 minutes elapse, the compressor will come on and the display will
flash “COOL”. The Keep Cool is a 10-minute cycle. When done, the unit will
beep 5 times to note the cycle is finished. The unit will shut off and go into
Standby mode.
Note: The mixing is not activated during the Keep Cool function. If you
would like to mix as well, turn off the unit to reset the functions.
Note: You can turn the unit off at any time during Keep Cool.
SAFETY FEATURE
The Cuisinart
®
Commercial Quality Ice Cream & Gelato Maker is equipped
with a safety feature that automatically stops the unit if the motor overheats.
This safety system may activate under heavy loads, if the unit has been
running for an excessively long period of time, or if added ingredients (nuts,
etc.) are added in extremely large pieces.
To reset the unit, press the Power button and unplug the unit. Let the unit
rest. After a few minutes, you may turn the unit on again and continue
making the dessert.
CLEANING, STORAGE AND MAINTENANCE
Cleaning
Clean the mixing bowl, mixing paddles and lid in warm soapy water. Mixing
paddles and lid are top-shelf dishwasher safe. DO NOT PUT MIXING
BOWL IN THE DISHWASHER. DO NOT CLEAN WITH ABRASIVE
CLEANSERS OR IMPLEMENTS. Wipe motor base clean with damp cloth.
Dry all parts thoroughly.
Storage
Be sure to store your unit in an upright position. Do not store frozen
desserts in the mixing bowl in the freezer for more than 30 minutes at a
time. Transfer frozen desserts to a freezer-safe, airtight container for longer
storage in the freezer.
Maintenance
Any other servicing should be performed by an authorized service
representative.
PROBLEM SOLUTION
Screen displays “EEEE”,
continuous beeping and
the unit is stopped.
Power off and unplug the unit.
Contact Customer Service at 1-800-472-7606.
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the time set
The ice cream could be done. The overload
protection feature will turn the unit off.
If not the reason above, unplug the unit. Let it rest for
2 hours. Power unit on and being making your ice
cream or gelato.
At any time during the
mixing/cooling cycle, the
unit beeps continuously
for 30 seconds.
Power off and unplug the unit. Let it rest for 2 hours.
Power unit on and being making your ice cream or
gelato. If this happens again, let the unit rest for 24
hours. If unit continues to beep after you have tried
the above procedure, contact Customer Service at
1-800-472-7606.
Mixing bowl is difficult
to lift
Wait 2 minutes and lift the mixing bowl.
Make sure mixing bowl and the base are dry before
making ice cream.
Paddle slippage after
several batches of ice
cream
Watch for condensation on base of bowl. Clear off
water or ice from mixing bowl and base.
Make sure mixing bowl and base are dry and clean
before making next batch of ice cream.
TROUBLESHOOTING

7
Recipe Booklet
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 1½ quarts (1.4 L).
Note: You should start with no more than 4½ cups (1.06 L) of liquid, as
it will expand in volume.
Recipe Tips
r Gelato and Sorbet bases should be no more than 1 quart [0.94 L
(should not go above the highest dasher on the paddle)].
r
Ice Cream bases should be no more than 5 cups [1.25 L (should not go
above the highest dasher on the paddle)].
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For optimum consistency, chill all mixtures for a minimum of 2 hours, or
up to 3 days. Always re-whisk the mixture after chilling to be sure all
ingredients are well combined. While chilling the mixture is not required,
this step will prevent any “ice” or “fat” crystals from forming during the
freezing process for resting it in a chilled environment helps bind the
ingredients together.
r
Frozen desserts from the Cuisinart®Gelato & Ice Cream Maker use
pure, fresh ingredients. Because of this, the desserts do not have the
same characteristics as commercially prepared frozen desserts. Most
store-bought versions use gums and preservatives to make them
rmer. If you desire a rmer consistency, transfer the dessert to an
airtight container and store in the freezer until desired consistency is
reached, usually two or more hours.
r
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, ll
a large container with ice and water. Place saucepan or other container
into the ice bath. Cool precooked ingredients completely.
r
You may substitute lower fat creams (e.g., half and half) and/or milk
(reduced fat or low fat) for heavy cream and whole milk used in many
recipes. However, keep in mind that the higher the fat content, the
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the taste, consistency 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 (500 ml) of the substitute [such as
1 cup (250 ml) cream, 1 cup (250 ml) whole milk]. See our recipes
starting on page 8 for more tips.
r
You may substitute articial sweeteners for sugar. Stir the mixture
thoroughly to dissolve the sweetener. See our recipe using Splenda on
page 12 for a guide.
r
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 additional sugar to the recipe. If the fruit is very
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recipes on page 17 as a guide.
r
Make sure the mixing paddle and lid are in place before turning on
machine.
ADDING INGREDIENTS
r Ingredients such as chips and nuts should be added about 5 minutes
before the freezing process is complete. You want it to still be soft
enough to be able to fully incorporate into the frozen mixture.
r
To add a chocolate swirl to ice cream, gelato or frozen yogurt, drizzle in
hot fudge or melted chocolate. The melted chocolate will harden once it
makes contact with the freezing ingredients so add it in a slow drizzle to
ensure that it does not clump.
* Our basic gelato recipe uses both cornstarch and liquid pectin for the
creamiest consistency. Pectin is found in most grocery stores commonly
near the gelatin and pudding section.

8 9
SIMPLE ICE CREAMS
SIMPLE VANILLA ICE CREAM
This ice cream can easily be dressed up by adding your favourite
chopped candies or sprinkles at the end of churning.
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
1½ cups (375 ml) whole milk
1 cup (250 ml) granulated sugar
pinch sea or kosher salt
2½ cups (625 ml) heavy cream
½ to 1 tablespoon (2 to 5 ml) pure vanilla extract
1. In a medium bowl, use a hand mixer on low speed or whisk
to combine the milk, sugar and salt until the sugar is
dissolved. Stir in the heavy cream and vanilla. Cover and
refrigerate a minimum of at least 2 hours, or overnight.
Whisk mixture together again before pouring into the ice
cream maker.
2. Pour the mixture into the mixing bowl of the Cuisinart
®
Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until
thickened, about 40 minutes. The ice cream will have a
soft, creamy texture. If a firmer consistency is desired,
transfer to an airtight container and place in freezer for
about 2 hours. Remove from freezer about 15 minutes
before serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
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SIMPLE CHOCOLATE ICE CREAM
For a real treat, serve this with our Hot Fudge Sauce on page 18.
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
¾ cup (175 ml) cocoa powder, sifted
½ cup (125 ml) granulated sugar
¹∕³cup (75 ml) packed dark or light brown sugar
pinch sea or kosher salt
1 cup (250 ml) whole milk
2 cups (500 ml) heavy cream
½ tablespoon (7 ml) pure vanilla extract
1. In a medium bowl, whisk together the cocoa, sugars and
salt. Add the milk and, using a hand mixer on low speed or
a whisk, beat to combine until the cocoa, sugars and salt
are dissolved. Stir in the heavy cream and vanilla. Cover
and refrigerate at least 2 hours, or overnight. Whisk mixture
together again before pouring into the ice cream maker.
2. Pour the mixture into the mixing bowl of the Cuisinart
®
Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until
thickened, about 40 minutes. The ice cream will have a
soft, creamy texture. If a firmer consistency is desired,
transfer to an airtight container and place in freezer for
about 2 hours. Remove from freezer about 15 minutes
before serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
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FRESH STRAWBERRY ICE CREAM
Best made when strawberries are at their peak in season,
this ice cream is light, sweet and fruity.
Makes about 5½ cups (1.3 L) [eleven ½-cup (125 ml) servings]
1½ cups (375 ml) fresh strawberries, hulled*
¾ cup (175 ml) whole milk
²∕³cup (150 ml) granulated sugar
pinch sea or kosher salt
1½ cups (375 ml) heavy cream
1½ teaspoons (7 ml) pure vanilla extract
1. Put the strawberries into the bowl of a food processor fitted
with the chopping blade. Pulse strawberries until rough/
finely chopped (depending on preference). Reserve in bowl.
2. In a medium bowl, use a hand mixer on low speed or whisk
to combine the milk, sugar and salt until the sugar is
dissolved. Stir in the heavy cream and vanilla. Stir in
reserved strawberries with all juices. Cover and refrigerate
at least 2 hours, or overnight. Whisk mixture together again
before pouring into the ice cream maker.
3. Pour the mixture into the mixing bowl of the Cuisinart
®
Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until
thickened, about 40 minutes. The ice cream will have a
soft, creamy texture. If a firmer consistency is desired,
transfer to an airtight container and place in freezer for
about 2 hours. Remove from freezer about 15 minutes
before serving.
*Frozen strawberries may be substituted if fresh
strawberries
are not available.
Nutritional information per serving [based on ½ cup (125 ml)]:
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PEANUT BUTTER CUP ICE CREAM
One of the easiest ice creams to make, the rich peanut butter
flavours in this ice cream will have your friends and family in awe.
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
1 cup (250 ml) good quality peanut butter
(natural or regular)
²∕³cup (150 ml) granulated sugar
pinch sea or kosher salt
1 cup (250 ml) whole milk
2 cups (500 ml) heavy cream
1 teaspoon (5 ml) pure vanilla extract
1 cup (250 ml) chopped chocolate peanut butter cup
candies
(about 15 miniature peanut butter cups)
1. In a medium mixing bowl, use a hand mixer on low speed
to combine the peanut butter sugar and salt until smooth.
Add the milk and mix on low speed until the sugar is
dissolved, about 1 to 2 minutes. Stir in the heavy cream
and vanilla. Cover and refrigerate at least 2 hours, or
overnight. Whisk mixture together again before pouring into
the ice cream maker.
2. Pour the mixture into the mixing bowl of the Cuisinart
®
Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until
thickened, about 40 minutes. Five minutes before mixing is
completed, add the chopped candy through the mix-in
opening and let mix in completely. The ice cream will have
a soft, creamy texture. If a firmer consistency is desired,
transfer to an airtight container and place in freezer for
about 2 hours. Remove from freezer about 15 minutes
before serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
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10 11
CUSTARD-STYLE ICE CREAMS
VANILLA BEAN ICE CREAM
For the true vanilla lover. Be sure to use fresh vanilla beans to
capture the intense flavour.
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
2 cups (500 ml) whole milk
2 cups (500 ml) heavy cream
1 cup (250 ml) granulated sugar, divided
pinch sea or kosher salt
1 whole vanilla bean, halved and seeds scraped
5 large egg yolks
1½ teaspoons (7 ml) pure vanilla extract
1. In a medium saucepan set over medium-low heat, whisk
together the milk, cream, half of the sugar, salt and the
scraped vanilla bean (including the pod). Bring the mixture
just to a boil.
2. While the milk/cream mixture is heating, combine the yolks
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on low speed or whisk, beat until mixture is pale and thick.
3. Once the milk/cream mixture has come to a slight boil,
whisk about of the hot mixture into the yolk/sugar
mixture. Add another of the mixture, then return the
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stir the mixture constantly over low heat until it thickens
slightly and coats the back of the spoon. This mixture must
NOT boil or the yolks will overcook – the process should
only take a few minutes.
4. Pour the mixture through a fine mesh strainer (discard the
vanilla pod) and bring to room temperature. Stir in the
vanilla. Cover and refrigerate at least 2 hours, or overnight.
Whisk mixture together again before pouring into the ice
cream maker.
5. Pour the mixture into the mixing bowl of the Cuisinart
®
Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until
thickened, about 40 minutes. The ice cream will have a
soft, creamy texture. If a firmer consistency is desired,
transfer to an airtight container and place in freezer for
about 2 hours. Remove from freezer about 15 minutes
before serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH
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FRESH MINT WITH CHOCOLATE COOKIES
Always a winning combination, fresh mint and chocolate take the
forefront in this rich and creamy ice cream.
Makes about 6 cups (1.5 L) [twelve ½-cup (125 ml) servings]
2 cups (500 ml) whole milk
2 cups (500 ml) heavy cream
1 cup (250 ml) granulated sugar, divided
pinch sea or kosher salt
1½ teaspoons (7 ml) pure vanilla extract
2 cups (500 ml) packed fresh mint leaves
5 large egg yolks
1 cup (250 ml) crushed chocolate sandwich cookies
(about 8 cookies)
1. In a medium saucepan set over medium-low heat, whisk
together the milk, cream, half of the granulated sugar, salt
and vanilla. Bring the mixture just to a boil. Remove from
heat and add the mint leaves; let steep for 20 to 30
minutes. If you desire a milder mint flavour, remove and
discard the mint leaves after steeping, but for a more
intense ice cream we recommend blending the milk/mint
mixture using an immersion blender. After steeping, return
the mixture just to a boil over medium-low heat.
2. While the milk/cream mixture is reheating, combine the
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mixer on low speed or a whisk, beat until mixture is pale
and thick.
3. Once the milk/cream mixture has come to a slight boil,
whisk about of the hot mixture into the yolk/sugar
mixture. Add another of the mixture, then return the
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stir the mixture constantly over low heat until it thickens
slightly and coats the back of the spoon. This mixture must
NOT boil or the yolks will overcook – the process should
only take a few minutes.
4. Pour the mixture through a fine mesh strainer and bring to
room temperature. Cover and refrigerate at least 2 hours, or
overnight. Whisk mixture again before pouring into the ice
cream maker.
5. Pour the mixture into the mixing bowl of the Cuisinart
®
Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until
thickened, about 40 minutes. When the ice cream is almost
fully churned, gradually add the crushed cookies through
the mix-in opening; let mix until fully combined.
6. The ice cream will have a soft, creamy texture. If a firmer
consistency is desired, transfer to an airtight container and
place in freezer for about 2 hours. Remove from freezer
about 15 minutes before serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH
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ALTERNATIVE ICE CREAMS
DAIRY-FREE VANILLA ICE CREAM
The soy milk powder helps the texture of the ice cream. If you are
intolerant to soy then search for a substitute at your local
health-food store.
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
3 cups (750 ml) dairy-free milk (soy, hemp, almond, rice)
2 tablespoons (30 ml) soy milk powder
¾ cup (175 ml) granulated sugar
pinch sea or kosher salt
1 to 2 teaspoons (5 to 10 ml) pure vanilla extract
1. In a medium bowl, use a hand mixer on low speed or whisk
to combine all of the ingredients. Cover, refrigerate, at least
2 hours, or overnight. Whisk mixture again before pouring
into the ice cream maker.
2. Pour the mixture into the mixing bowl of the Cuisinart
®
Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until
thickened, about 40 minutes. The ice cream will have a soft
texture. If a firmer consistency is desired, transfer to an
airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
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12 13
SUGAR-FREE VANILLA ICE CREAM
Finally, a homemade ice cream for diabetics or those watching their
sugar intake.
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
1 cup whole milk
¾ cup sugar substitute (such as Splenda)
pinch sea or kosher salt
2 cups heavy cream
1 to 2 teaspoons pure vanilla extract
1. In a medium bowl, use a hand mixer on low speed or whisk
to combine the milk, sugar substitute and salt until the
sugar substitute is dissolved. Stir in the heavy cream and
vanilla. Cover, refrigerate, at least 2 hours, or overnight.
Whisk mixture again before pouring into the ice cream
maker.
2. Pour the mixture into the mixing bowl of the Cuisinart
®
Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until
thickened, about 40 minutes. The ice cream will have a soft,
creamy texture. If a firmer consistency is desired, transfer
to an airtight container and place in freezer for about 2
hours. Remove from freezer about 15 minutes before
serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
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GOAT MILK ICE CREAM
A nice tanginess, a delicious vanilla-style ice cream that will please
any person who cannot tolerate cow’s milk. Add mix-ins of
chocolate, fruit, nuts or caramel to make your own blend.
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
3 cups (750 ml) goat’s milk
¾ cup (175 ml) granulated sugar
pinch sea or kosher salt
1 to 2 teaspoons (5 to 10 ml) pure vanilla extract
2 tablespoons (30 ml) goat’s milk powder (found in many
mainstream grocery stores, or in any health food store)
1. In a medium bowl, use a hand mixer on low speed or whisk
to combine all of the ingredients. Cover, refrigerate, at least
2 hours, or overnight. Whisk mixture again before pouring
into the ice cream maker.
2. Pour the mixture into the mixing bowl of the Cuisinart
®
Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until
thickened, about 40 minutes. The ice cream will have a soft
texture. If a firmer consistency is desired, transfer to an
airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
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GELATI
BASIC VANILLA GELATO
Drizzle in melted chocolate for a decadent stracciatela gelato.
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
1 cup (250 ml) heavy cream
3 cups (750 ml) whole milk, divided
1 cup (250 ml) granulated sugar
2 tablespoons (30 ml) cornstarch
pinch sea or kosher salt
½ teaspoon (2 ml) pure vanilla extract
1 tablespoon (15 ml) liquid pectin
1. In a medium saucepan, combine cream and 2 cups (500 ml)
of the milk.Set over medium/medium-low heat and bring to
a simmer.
2. While cream/milk mixture is heating, put the remaining milk,
sugar, cornstarch, salt and vanilla into a small-medium
mixing bowl. Whisk to combine.
3. Once milk/cream mixture comes to a simmer, add the milk/
sugar mixture and stir until fully combined. While still set
over medium/medium-low heat, continuously stir until
mixture boils and thickens to where it can coat the back of
a spoon (this will take about 15 minutes, depending on the
stove being used).
4. Remove pan from heat, stir in pectin, strain and cool to
room temperature. Cover and refrigerate a minimum of at
least 2 hours, or overnight. Whisk mixture together again
before pouring into the ice cream maker.
5. Pour the mixture into the mixing bowl of the Cuisinart
®
Ice
Cream and Gelato Maker fitted with the gelato paddle. Turn
unit on, set Timer and press Start. Let mix until thickened,
about
40 minutes. The gelato will have a soft, creamy texture. If a
firmer consistency is desired, transfer to an airtight
container and place in freezer for about 2 hours. Remove
from freezer about 15 minutes before serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
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CHOCOLATE-HAZELNUT GELATO
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
1¾ cups (425 ml) heavy cream
2¼ cups (550 ml) whole milk, divided
½ cup (125 ml) granulated sugar
2 tablespoons (30 ml) cornstarch
pinch sea or kosher salt
1 cup (250 ml) chocolate-hazelnut spread,
such as Nutella®
½ to 1 cup (125 to 250 ml) chopped hazelnuts (or you may use
the same amount of chopped Baci candies)
1. In a medium saucepan, combine cream and 1½ cups
(325 ml) of the milk. Set over medium/medium-low heat and
bring to a simmer.
2. While cream/milk mixture is heating, put the remaining milk,
sugar, cornstarch and salt into a small-medium mixing
bowl. Whisk to combine.
3. Once milk/cream mixture comes to a simmer, add the milk/
sugar mixture and stir until fully combined. Slowly whisk in
the chocolate-hazelnut spread. While still set over medium/
medium-low heat, continuously stir until mixture boils and
thickens to where it can coat the back of a spoon (this will
take about 10 to 15 minutes, depending on the stove being
used).
4. Remove pan from heat, strain and cool to room
temperature. Cover and refrigerate a minimum of at least
2 hours, or overnight. Whisk mixture together again before
pouring into the ice cream maker.
5. Pour the mixture into the mixing bowl of the Cuisinart
®
Ice
Cream and Gelato Maker fitted with the gelato paddle. Turn
unit on, set Timer and press Start. Let mix until thickened,
about 30 minutes. About 5 minutes before the mixture has
finished, add the chopped hazlenuts/candies through the
mix-in opening. The gelato will have a soft, creamy texture.
If a firmer consistency is desired, transfer to an airtight
container and place in freezer for about 2 hours. Remove
from freezer about 15 minutes before serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
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14 15
ESPRESSO GELATO
For an extra jolt, add some dark chocolate covered espresso beans
toward the end of freezing.
Makes about 4 cups (1 L) [eight ½-cup (125 ml) servings]
1 cup (250 ml) heavy cream
2 cups (500 ml) whole milk, divided
1 cup (250 ml) brewed espresso
1 cup (250 ml) granulated sugar
2 tablespoons (30 ml) cornstarch
pinch sea or kosher salt
1 tablespoon (15 ml) liquid pectin
1. In a medium saucepan, combine cream and 1½ cups (375
ml) of the milk. Set over medium/medium-low heat and
bring to a simmer.
2. While cream/milk mixture is heating, put the remaining milk,
espresso, sugar, cornstarch and salt into a small-medium
mixing bowl. Whisk to combine.
3. Once milk/cream mixture comes to a simmer, add the milk/
sugar mixture and stir until fully combined. While still set
over medium/medium-low heat, stir continuously until
mixture boils and thickens to where it can coat the back of
a spoon (this will take about 15 minutes, depending on the
stove being used).
4. Remove pan from heat, stir in pectin, strain and cool to
room temperature. Cover and refrigerate a minimum of at
least 2 hours, or overnight. Whisk mixture together again
before pouring into the ice cream maker.
5. Pour the mixture into the mixing bowl of the Cuisinart
®
Ice
Cream and Gelato Maker fitted with the gelato paddle. Turn
unit on, set Timer and press Start. Let mix until thickened,
about 40 minutes. The gelato will have a soft, creamy
texture. If a firmer consistency is desired, transfer to an
airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
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LEMON GELATO
The perfect amount of sweet and tart for this classic gelato flavour.
Makes about 4 cups (1 L) [eight ½-cup (125 ml) servings]
1 cup (250 ml) heavy cream
2 cups (500 ml) whole milk, divided
6 lemons, zest removed [about ½ cup (125 ml) of lemon
zest], juiced with juice reserved
1¼ cup (300 ml) granulated sugar
1 teaspoon (5 ml) pure vanilla extract
2 tablespoons (30 ml) cornstarch
1 tablespoon (15 ml) liquid pectin
1. In a medium saucepan, combine cream and 1 cup (250 ml)
of the milk. Set over medium/medium-low heat and bring to
a simmer.
2. While cream/milk mixture is heating, put the remaining milk,
lemon zest, sugar, cornstarch, salt and vanilla into a small-
medium mixing bowl. Whisk to combine.
3. Once milk/cream mixture comes to a simmer, add the milk/
sugar mixture and stir until fully combined. While still set
over medium/medium-low heat, continuously stir until
mixture boils and thickens to where it can coat the back of
a spoon (this will take about 15 minutes, depending on the
stove being used).
4. Remove pan from heat, stir in pectin, strain and cool to
room temperature. Stir in the lemon juice, cover and
refrigerate a minimum of at least 2 hours, or overnight.
Whisk mixture together again before pouring into the ice
cream maker.
5. Pour the mixture into the mixing bowl, fitted with the gelato
paddle, of the Cuisinart Ice Cream Maker. Turn unit on, set
Timer and press Start. Let mix until thickened, about 40
minutes. The gelato will have a soft, creamy texture. If a
firmer consistency is desired, transfer to an airtight container
and place in freezer for about 2 hours. Remove from freezer
about 15 minutes before serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
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Mixed Berry Gelato
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
1 cup (250 ml) heavy cream
2 cups (500 ml) whole milk, divided
1 cup (250 ml) granulated sugar
2 tablespoons (30 ml) cornstarch
pinch sea or kosher salt
1 cup (250 ml) mixed fresh or frozen (thawed) berries
½ teaspoon (2 ml) pure vanilla extract
1 tablespoon (15 ml) mixed berry jam
1. In a medium saucepan, combine cream and 1½ cups
(375 ml) of the milk. Set over medium/medium-low heat and
bring to a simmer.
2. While cream/milk mixture is heating, put the remaining milk,
sugar, cornstarch and salt into a small-medium mixing
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or hand blender, purée the berries until mostly smooth;
reserve.
3. Once milk/cream mixture comes to a simmer, add the milk/
sugar mixture and stir until fully combined. While still set
over medium/medium-low heat, continuously stir until
mixture boils and thickens to where it can coat the back of
a spoon (this will take about 15 minutes, depending on the
stove being used).
4. Remove pan from heat, stir in the puréed berries, vanilla
and jam; strain and cool to room temperature. Cover and
refrigerate a minimum of at least 2 hours, or overnight.
Whisk mixture together again before pouring into the ice
cream maker.
5. Pour the mixture into the mixing bowl of the Cuisinart
®
Ice
Cream and Gelato Maker fitted with the gelato paddle. Turn
unit on, set Timer and press Start. Let mix until thickened,
about 30 to 40 minutes. The gelato will have a soft, creamy
texture. If a firmer consistency is desired, transfer to an
airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
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PISTACHIO GELATO
Makes about 4 cups (1 L) [eight ½-cup (125 ml) servings]
1 cup (250 ml) heavy cream
3 cups (750 ml) whole milk, divided
1¼ cups (300 ml) granulated sugar, divided
2 tablespoons (30 ml) cornstarch
pinch sea of kosher salt
2 cups (500 ml) pistachios
¾ teaspoon (3.75 ml) pure almond extract
1 tablespoon (15 ml) liquid pectin
1. In a medium saucepan, combine cream and 2 cups (500 ml)
of the milk. Set over medium/medium-low heat and bring to
a simmer.
2. While cream/milk mixture is heating, put the remaining milk,
1 cup (250 ml) of the sugar, cornstarch and salt into a
small-medium mixing bowl. Whisk to combine; reserve. Put
the pistachios and remaining ¼ cup (50 ml) of sugar into a
food processor. Pulse to roughly chop; reserve.

16 17
3. Once milk/cream mixture comes to a simmer, add the milk/
sugar mixture and stir until fully combined. While still set
over medium/medium-low heat, continuously stir until
mixture boils and thickens to where it can coat the back of
a spoon (this will take about 15 minutes, depending on the
stove being used).
4. Remove pan from heat, stir in almond extract, pectin and
pistachio/sugar mixture; cool to room temperature. Cover
and refrigerate a minimum of at least 2 hours, or overnight.
Whisk mixture together again before pouring into the ice
cream maker.
5. Pour the mixture into the mixing bowl of the Cuisinart®Ice
Cream and Gelato Maker fitted with the gelato paddle. Turn
unit on, set Timer and press Start. Let mix until thickened,
about 40 minutes. The gelato will have a soft, creamy
texture. If a firmer consistency is desired, transfer to an
airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
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FROZEN YOGURTS
HONEY-ALMOND FROZEN YOGURT
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
2 cups (500 ml) heavy cream
¼ cup (50 ml) honey
¼ cup (50 ml) granulated sugar
pinch sea or kosher salt
2 cups (500 ml) whole milk vanilla yogurt
1½ teaspoons (7 ml) pure almond extract
½ cup (125 ml) sliced almonds
1. In a small to medium saucepan, combine the cream, honey,
sugar and salt. Bring to a slight simmer, whisking
occasionally to combine ingredients. Cool to room
temperature.
2. In a medium mixing bowl, whisk the yogurt and almond
extract together until combined. Slowly whisk in the cooled
cream/honey mixture and continue to whisk until combined.
Cover and refrigerate at least 2 hours, or overnight. Whisk
mixture again before pouring into the ice cream maker.
3. Pour the mixture into the mixing bowl of the Cuisinart®Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until
thickened, about 40 minutes. About 5 minutes before the
mixture is done churning, add the sliced almonds through
the mix-in opening. Allow to mix thoroughly. The frozen
yogurt will have a soft, creamy texture. If a firmer
consistency is desired, transfer to an airtight container and
place in freezer for about 2 hours. Remove from freezer
about 15 minutes before serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
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PUMPKIN FROZEN YOGURT
Getting tired of the same old pumpkin desserts? Serve this to your
guests with some fresh ginger bread and whipped cream.
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
1 cup (250 ml) heavy cream
1 can [435 g (15 ounces)] pumpkin purée
[about 1¼ cups (300 ml)]
1¹∕ ³cups (325 ml) packed light brown sugar
1½ teaspoons (7 ml) ground cinnamon
1 teaspoon (5 ml) ground ginger
¼ teaspoon (1 ml) ground nutmeg
pinch sea or kosher salt
2 cups (500 ml) plain, whole-milk yogurt [you can
substitute vanilla yogurt, but then reduce the vanilla
extract to 1 teaspoon (5 ml)]
1½ teaspoons (7 ml) pure vanilla extract
1. In a small to medium saucepan, combine all ingredients,
except for the yogurt and vanilla. Bring to a slight simmer,
whisking occasionally to combine ingredients. Cool to room
temperature.
2. In a medium mixing bowl, whisk the yogurt and vanilla
together until combined. Slowly whisk in the cooled cream/
pumpkin mixture and continue to whisk until combined.
Cover and refrigerate at least 2 hours, or overnight. Whisk
mixture again before pouring into the ice cream maker.
3. Pour the mixture into the mixing bowl of the Cuisinart®Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until
thickened, about 40 minutes. The frozen yogurt will have a
soft, creamy texture. If a firmer consistency is desired,
transfer to an airtight container and place in freezer for
about 2 hours. Remove from freezer about 15 minutes
before serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
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SORBETS
COCONUT SORBET
Delicious when topped with toasted coconut or our Hot Fudge
Sauce (page 19).
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
1¼ cups (300 ml) water
1¼ cups (300 ml) granulated sugar
1 whole vanilla bean, halved and seeds scraped
pinch sea or kosher salt
2 cans [13.5 ounces (390 g) each] unsweetened coconut
milk
1. Combine the water, sugar, vanilla bean (including the pod)
and salt in a medium saucepan set over medium-low heat.
Bring mixture just to a boil and then remove from heat. Let
mixture steep for 1 hour; strain (discarding pod).
2. Add the coconut milk to the strained mixture. Cover and
refrigerate at least 2 hours, or overnight. Whisk mixture
again before pouring into the ice cream maker.
3. Pour the mixture into the mixing bowl of the Cuisinart®Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until
thickened, about 60 minutes. The sorbet will have a soft,
creamy texture. If a firmer consistency is desired, transfer
to an airtight container and place in freezer for about
2 hours. Remove from freezer about 15 minutes before
serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
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PROSECCO-GRAPEFRUIT SORBET
Makes about 4 cups (1 L) [eight ½-cup (125 ml) servings]
¾ cup (175 ml) water
¾ cup (175 ml) granulated sugar
1 tablespoon (15 ml) grapefruit zest
pinch sea or kosher salt
2 cups (500 ml) fresh grapefruit juice
¾ cup (175 ml) prosecco (Italian sparkling wine)
1. Combine the water, sugar, grapefruit zest and salt in a
small to medium saucepan set over medium-low heat.
Cook mixture until the sugar is fully dissolved.
2. Pour the grapefruit juice into the sugar zest mixture and
whisk together. Cover and refrigerate at least 2 hours, or
overnight. Strain mixture, and then whisk in prosecco prior
to pouring into the ice cream maker.

18 19
3. Pour the mixture into the ice cream mixing bowl, fitted with
the gelato paddle. Turn unit on, set Timer and press Start.
Let mix until thickened, about 60 minutes. The sorbet will
have a soft, creamy texture. If a firmer consistency is
desired, transfer to an airtight container and place in
freezer for about 2 hours. Remove from freezer about
15 minutes before serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
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SAUCES
CARAMEL SAUCE
While we love this sauce on our ice creams, it can also be used as
a dipping sauce for fruit and cake.
Makes about ¾ cup (175 ml)
¾ cup (175 ml) granulated sugar
½ teaspoon (2 ml) sea or kosher salt
¼ cup (1 ml) water (enough so that the consistency when
mixed with the sugar and salt is similar to wet sand)
1 tablespoon (15 ml) light corn syrup
¹∕³cup (75 ml) heavy cream
3 tablespoons (45 ml) unsalted butter,
cut into ½-inch (12.5 mm) cubes
1. In a medium, heavy-bottomed saucepan, stir together the sugar,
salt, water and corn syrup. Be sure to clean the inside walls of
the pan if there is any sugar on the sides (a clean, wet pastry
brush works best). Set over medium-low heat, to keep the
mixture at a low simmer, and cook until the sugar mixture turns
a very light amber color (about 15 to 20 minutes). Keep a close
eye on the caramel sauce as it can burn easily.
2. Once the sugar mixture has a light amber colour, take it off the
stove and slowly and carefully stir in the cream. After the cream
has been incorporated, slowly whisk in the butter, one piece at
a time, continually whisking to emulsify until all the butter has
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water.
Nutritional information per serving [2 tablespoons (30 ml)]:
$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH
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HOT FUDGE SAUCE
Makes about 2 cups (500 ml)
²∕³cup (150 ml) heavy cream
¹∕³cup (75 ml) light corn syrup
¹∕³cup (75 ml) packed light brown sugar
¼ cup (50 ml) cocoa powder, sifted
¼ teaspoon (1 ml) sea or kosher salt
2 tablespoons (30 ml) unsalted butter
1 teaspoon (5 ml) pure vanilla extract
6 ounces (170 g) semisweet chocolate
1. In a heavy-bottomed saucepan, combine all ingredients
except for semi-sweet chocolate. Set over medium-low
heat and bring to a slight boil. Add chocolate and whisk to
combine.
Nutritional information per serving [2 tablespoons (30 ml)]:
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WARRANTY
LIMITED THREE-YEAR WARRANTY
We warrant that this Cuisinart product will be free of defects in
materials or workmanship under normal home use for 3 years
from the date of original purchase. This warranty covers
manufacturer’s defects including mechanical and electrical
defects. It does not cover damage from consumer abuse,
unauthorized repairs or modifications, theft, misuse, or damage
due to transportation or environmental conditions.
Products with removed or altered identification numbers will not
be covered. This warranty is not available to retailers or other
commercial purchasers or owners. If your Cuisinart product
should prove to be defective within the warranty period, we will
repair it or replace it if necessary. For warranty purposes,
please register your product online at www.cuisinart.ca to
facilitate verification of the date of original purchase and keep
your original receipt for the duration of the limited warranty. This
warranty excludes damage caused by accident, misuse or
abuse, including damage caused by overheating, and it does
not apply to scratches, stains, discolouration or other damage
to external or internal surfaces that does not impair the
functional utility of the product. This warranty also expressly
excludes all incidental or consequential damages.
Your Cuisinart product has been manufactured to the strictest
specifications and has been designed for use only in 120 volt
outlets and only with authorized accessories and replacement
parts.
This warranty expressly excludes any defects or damages
caused by attempted use of this unit with a converter, as well as
use with accessories, replacement parts or repair service other
than those authorized by Cuisinart.
If the appliance should become defective within the warranty
period, do not return the appliance to the store. Please contact
our Customer Service Centre:
Toll-free phone number:
1-800-472-7606
Address:
Cuisinart Canada
100 Conair Parkway
Woodbridge, Ont. L4H 0L2
Email:
[e-mail]
Model: ICE-100C
To facilitate the speed and accuracy of your return, please
enclose:
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money order)
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* Product date code can be found on the underside of the
base of the product. The product date code is a 4 or 5 digit
number.
Example, 90630 would designate year, month & day (2009,
June 30th).
Note: We recommend you use a traceable, insured delivery
service for added protection.
Cuisinart will not be held responsible for in-transit damage or
for packages that are not delivered to us.
To order replacement parts or accessories, call our Customer
Service Centre at 1-800-472-7606.
For more information, please visit our website at www.cuisinart.
ca.

IB-10609-CAN
©2012 Cuisinart Canada
100 Conair Parkway,
Woodbridge, Ontario L4H 0L2
Printed in China / Imprimé en Chine
12CC129296
Trademarks or service marks of third parties
referred to herein are the trademarks or
service marks of their respective owners.
Toutes les autres marques de commerce ou
de service qui sont mentionnées dans
le présent livret sont des marques de
leur propriétaire respectif.

4+

4+
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Try some of our other countertop appliances and cookware, and Savor the Good Life®.
Cuisinart offre un vaste choix de produits haut de gamme pour vous faciliter la tâche dans la cuisine.
Essayez nos autres appareils de comptoir ainsi que nos ustensiles de cuisine et… Savourez le bonne vie !
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