Cuisinart Flavor Duo ICE-40 Series Service manual

INSTRUCTION AND
RECIPE BOOKLET
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
Flavor Duo™Frozen Yogurt-Ice Cream & Sorbet Maker
ICE-40 Series

2
IMPORTANT SAFEGUARDS
When using an electrical appliance, especially when children are present,
basic safety precautions should always be taken to reduce the risk of fire,
electric shock, and/or injury, including the following:
1. READ ALL INSTRUCTIONS BEFORE USING.
2. To protect against risk of electric shock, do not place cord, plug, or base of
appliance in water or any other liquid.
3. This appliance should not be used by or near children or individuals with
certain disabilities.
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 inju-
ry 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 store or retailer where it was purchased for examina-
tion or repair.
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 bowls 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 BOWLS! Sharp objects will
scratch and damage the inside of them. 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 bowls 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.
13. Do not operate your appliance in an appliance garage or under a wall cabi-
net. 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 appli-
ance touches the walls of the garage or the door touches the unit as it closes.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
NOTICE
This appliance has a polarized plug (one blade is wider than the other). To
reduce the risk of electric shock, this plug will fit in a polarized outlet only one
way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not
fit, contact a qualified electrician. Do not attempt to defeat this safety feature.
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.

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CONTENTS
Important Safeguards ...................................................................................................... 2
Features and Benefits ...................................................................................................... 3
Before Using for the First Time........................................................................................ 3
Freezing Time and Bowl Preparation .............................................................................. 4
Making Frozen Desserts or Drinks .................................................................................. 4
Adding Ingredients ........................................................................................................... 4
Cleaning Storage and maintenance ................................................................................ 4
Recipes and Recipe Tips ................................................................................................. 5
Warranty...........................................................................................................................15
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.
Designed to easily lock to the base.
3. Mixing Arms
Mix and aerate ingredients in freezer bowls 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.
1
2
3
4
7
5
6

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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 about 24 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.
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 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 5. If you use your own recipe, be
sure it yields 1 quart 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 center of the base.
NOTE: Bowls will begin to defrost quickly once they have been removed
from freezer. Use them immediately after removing from freezer.
3. Place mixing arm(s) in freezer bowl(s). Arm does not fit tightly. It just
rests in the center of the bowl, with the circle side facing up.
4. Place lid(s) on base. Easy-lock lid mechanism allows lids to rest on
base in one position. Set lid(s) slightly off center 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, only 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 to 30 minutes. The time will
depend on the recipe, and the volume of the dessert or drink you are mak-
ing. 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 automatically
stops the unit if the motor overheats. This may occur if the dessert or drink is
extremely thick, if the unit has been running for an excessively long period of
time, or if added ingredients (nuts, etc.), are in extremely large pieces. To reset
the unit, put the ON/OFF switch in the OFF position. Let the unit cool off.
After a few minutes, you may turn the unit on again and continue making the
dessert or drink.
CLEANING STORAGE AND MAINTENANCE
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

5
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.
Maintenance
Any other servicing should be performed by an authorized service repre-
sentative.
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.
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, consistency and texture of
the dessert. When substituting, be sure to use the same volume of the sub-
stitute as you would have used of the original item. For example, if the recipe
calls for 2 cups of cream, use a total of 2 cups of the substitute (such as 1 cup
cream, 1 cup whole milk).
• You may substitute artificial sweeteners for sugar. If the recipe is to be pre-
cooked, add the sweetener after the heating process is complete and ingredi-
ents have cooked. Stir the mixture thoroughly to dissolve the sweetener.
• In recipes that use alcohol, add the alcohol during the last 2 minutes
of mixing. Otherwise, the alcohol may impede the freezing process.
• When making sorbet, be sure to test the ripeness and sweetness of the fruit
before you use it. The freezing process reduces the sweetness of the fruit so
that it will taste less sweet than the recipe mixture. If the fruit tastes tart, add
sugar to the recipe. If the fruit is very ripe or sweet, reduce the amount of
sugar in the recipe.
• The Cuisinart recipes listed below will yield up to 1 quart of dessert or drink.
When pouring ingredients in through the ingredient spout, DO NOT fill the
freezer bowl higher than ¼" 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.
RECIPES
ICE CREAM
Simple Vanilla ................................................................................................................... 6
Simple Chocolate ............................................................................................................. 6
Peanut Butter Cup............................................................................................................ 6
Fresh Strawberry .............................................................................................................. 7
Rich Vanilla Bean.............................................................................................................. 7
Fresh Mint with Chocolate Cookies ................................................................................ 8
Pistachio ........................................................................................................................... 8
Coffee................................................................................................................................ 9

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ALTERNATIVE (DAIRY-FREE) ICE CREAM
Chocolate-Coconut............................................................................................................9
GELATI
Basic Vanilla.................................................................................................................. 10
Chocolate-Hazelnut ...................................................................................................... 10
Lemon .............................................................................................................................11
FROZEN YOGURTS
Mango .............................................................................................................................11
Chocolate Pretzel ...........................................................................................................11
Honey-Almond............................................................................................................... 12
SORBETS
Dark Chocolate.............................................................................................................. 12
Raspberry-Mint.............................................................................................................. 13
Pineapple ....................................................................................................................... 13
SAUCES
Caramel.......................................................................................................................... 13
Hot Fudge .......................................................................................................................14
SIMPLE VANILLA ICE CREAM
This ice cream can easily be dressed up by adding your favorite chopped
candies or sprinkles at the end of churning.
Makes about 3 cups (six ½-cup servings)
¾ cup whole milk
½ cup plus 1 tablespoon granulated sugar
Small pinch kosher salt
1½ cups heavy cream
2 teaspoons 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 extract. Cover and refrigerate at least 2
hours, or overnight.
2. Turn the machine ON, pour mixture into the freezer bowl and let mix until
thickened, resembling a soft serve consistency. Timing can vary between
10 and 25 minutes. Transfer the ice cream to an airtight container and place
in freezer for about 2 hours. Remove from freezer about 15 minutes before
serving.
Nutritional information per serving (based on ½ cup):
Calories 301 (67% from fat) • carb. 22g • pro. 2g • fat 23g • sat. fat 14g
• chol. 86mg • sod. 61mg • calc. 77mg • fiber 0g
SIMPLE CHOCOLATE ICE CREAM
For a real treat, serve this with our Hot Fudge Sauce on page 13.
Makes about 3½ cups (seven ½-cup servings)
1
∕
3 cup cocoa powder, sifted
¼ cup granulated sugar
2 tablespoons plus 2 teaspoons packed brown sugar
Small pinch kosher salt
¾ cup whole milk
1¾ cups heavy cream
1 teaspoon pure vanilla extract
1. Put the cocoa, sugars and salt in a medium bowl; whisk to combine, break-
ing up any larger pieces with your fingers. Add the milk and, using a hand
mixer on low speed or a whisk, beat to combine until the dry ingredients are
dissolved. Stir in the heavy cream and vanilla extract. Cover and refrigerate
at least 2 hours, or overnight.
2. Turn the machine ON, pour mixture into the freezer bowl and let mix until
thickened, resembling a soft serve consistency. Timing can vary between
10 and 25 minutes. Transfer the ice cream to an airtight container and place
in freezer for about 2 hours. Remove from freezer about 15 minutes before
serving.
Nutritional information per serving (based on ½ cup):
Calories 283 (72% from fat) • carb. 17g • pro. 3g • fat 23g • sat. fat 14g
• chol. 85mg • sod. 55mg • calc. 71mg • fiber 1g
PEANUT BUTTER CUP ICE CREAM
One of the easiest ice creams to make, the rich peanut butter flavor in this
ice cream will have your friends and family in awe.

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1. Put the strawberries into the bowl of a food processor fitted with the chopping
blade. Pulse strawberries until rough/fine chopped (depending on preference).
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 extract. Stir in reserved strawberries with all juices. Cover and refriger-
ate at least 2 hours, or overnight. Whisk mixture together again before churn-
ing.
3. Turn the machine ON, pour mixture into the freezer bowl and let mix until
thickened, resembling a soft serve consistency. Timing can vary between 10
and 25 minutes. Transfer the ice cream to an airtight container and place in
freezer for about 2 hours. Remove from freezer about 15 minutes before serv-
ing.
*Thawed, frozen strawberries may be substituted if fresh strawberries are not
available.
Nutritional information per serving (based on ½ cup):
Calories 190 (60% from fat) • carb. 17g • pro. 1g • fat 12g • sat. fat 8g•
chol. 48mg • sod. 28mg • calc. 25mg • fiber 0g
RICH VANILLA BEAN ICE CREAM
For the true vanilla lover, be sure to use fresh vanilla beans to
capture the intense flavor.
Makes about 3 cups (six ½-cup servings)
1¼ cups whole milk
1¼ cups heavy cream
2
∕
3 cup granulated sugar, divided
Small pinch kosher salt
½ whole vanilla bean, halved and seeds scraped
4 large egg yolks
1. In a medium saucepan set over medium-low heat, add the milk, cream, half of
the sugar, salt and the scraped vanilla bean (including the pod). Whisk to com-
bine and bring the mixture just to a boil.
2. While the milk/cream mixture is heating, combine the yolks and remaining
Makes about 3 cups (six ½-cup servings)
½ cup good quality creamy peanut butter
1
∕
3 cup granulated sugar
Small pinch kosher salt
½ cup whole milk
1 cup heavy cream
½ teaspoon pure vanilla extract
½ cup chopped chocolate peanut butter cup candies
(about 9 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 extract. Cover and refrigerate at least 2 hours, or overnight. Whisk mix-
ture again before churning.
2 Turn the machine ON, pour mixture into the freezer bowl and let mix until thick-
ened, resembling a soft serve consistency. When the ice cream is almost fully
churned, gradually add the chopped candy into the churning ice cream. Allow
to mix thoroughly. Timing can vary between 10 and 25 minutes. Transfer the ice
cream to an airtight container and place in freezer for about 2 hours. Remove
from freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
Calories 380 (67% from fat) • carb. 23g • pro. 9g • fat 29g • sat. fat 13g
• chol. 58mg • sod. 92mg • calc. 59mg • fiber 2g
FRESH STRAWBERRY ICE CREAM
Best made when strawberries are at their peak, this ice cream is light, sweet
and fruity.
Makes about 3½ cups (seven ½-cup servings)
1 cup fresh strawberries, hulled*
½ cup whole milk
½ cup granulated sugar
Small pinch kosher salt
1 cup heavy cream
1 teaspoon pure vanilla extract

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sugar in a medium bowl. Using a hand mixer 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 1/3of
the hot mixture into the yolk/sugar mixture. Add another 1/3of the mixture,
then return the combined mixture to the saucepan. Using a wooden spoon,
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. Let ice cream base come to room temperature. Then cover and refrigerate at
least 2 hours, or overnight. Before churning, pour the mixture through a fine
mesh strainer and discard the vanilla pod.
5. Turn the machine ON, pour mixture into the freezer bowl and let mix until
thickened, resembling a soft serve consistency. Timing can vary between
10 and 25 minutes. Transfer the ice cream to an airtight container and place
in freezer for about 2 hours. Remove from freezer about 15 minutes before
serving.
Nutritional information per serving (based on ½ cup):
Calories 329 (62% from fat) • carb. 27g • pro. 4g • fat 23g • sat. fat 14g
• chol. 198mg • sod. 74mg • calc. 110mg • fiber 0g
FRESH MINT WITH CHOCOLATE COOKIES ICE CREAM
Always a winning combination, fresh mint and chocolate take the forefront
in this rich and creamy ice cream.
Makes about 3½ cups (seven ½-cup servings)
1¼ cups whole milk
1¼ cups heavy cream
2
∕
3 cup granulated sugar, divided
1
∕
8 teaspoon kosher salt
1 teaspoon pure vanilla extract
1½ cups fresh mint leaves, packed
4 large egg yolks
¾ cup crushed chocolate sandwich cookies
(about 6 cookies)
1. In a medium saucepan set over medium-low heat, add the milk, cream, half
of the granulated sugar, salt, vanilla extract and mint leaves. Whisk to com-
bine and bring the mixture just to a boil.
2. While the milk/cream mixture is heating, combine the yolks and remaining
sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat
until mixture is pale and thick.
3. Once the milk/cream mixture has just come to a boil, slowly whisk about
1/3
of the hot mixture into the yolk/sugar mixture. Whisk in another 1/3of the
mixture and return the combined mixture to the saucepan. Using a wooden
spoon, 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. Bring the ice cream base to room temperature. Then cover and refrigerate at
least 2 hours, or overnight. Before churning, pour the custard through a fine
mesh strainer. Discard the mint leaves for a less intense mint flavor, strain
and discard mint leaves before refrigeration.
5. Turn the machine ON, pour mixture into the freezer bowl and let mix until
thickened, resembling a soft serce consistency. When the ice cream is
almost fully churned, gradually add the crushed cookies. Allow to mix thor-
oughly. Timing can vary between 10 and 25 minutes. Transfer the ice cream
to an airtight container and place in freezer for about 2 hours. Remove from
freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
Calories 334 (57% from fat) • carb. 32g • pro. 5g • fat 22g • sat. fat 12g
• chol. 170mg • sod. 142mg • calc. 133mg • fiber 2g
PISTACHIO ICE CREAM
An old standby takes center stage in the Cuisinart®Flavor Duo™ Ice Cream,
Frozen Yogurt, & Sorbet Maker.
Makes about 3 cups (six-cup servings)
1 cup whole milk
1 cup heavy cream
½ cup plus 2 tablespoons granulated sugar, divided
Small pinch kosher salt
3 large egg yolks
¾ cup shelled, roasted, unsalted pistachios
½ teaspoon almond extract

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1. In a medium saucepan set over medium-low heat, combine the milk, cream,
¼ cup of the sugar, and salt. Whisk to combine and bring the mixture just to
a boil.
2. While the milk/cream mixture is heating, combine the yolks and ¼ cup of the
sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat
until mixture is pale and thick.
3. In the bowl of a food processor fitted with the chopping blade, combine the
pistachios with the remaining 2 tablespoons sugar. Pulse to roughly chop the
nuts and set aside.
4. Once the milk/cream mixture has just come to a boil, whisk about
1/3
of the
hot mixture into the yolk/sugar mixture. Add another
1/3
of the mixture and
return the combined mixture to the saucepan. Using a wooden spoon, 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 pro-
cess should only take a few minutes.
5. Pour the mixture through a fine mesh strainer into a medium bowl. Stir in the
chopped pistachios and the almond extract. Let the base come to room tem-
perature. Then cover and refrigerate at least 2 hours, or overnight.
6. Turn the machine ON, pour mixture into the freezer bowl and let mix until
thickened, resembling a soft serve consistency. Timing can vary between
10 and 25 minutes. Transfer the ice cream to an airtight container and place
in freezer for about 2 hours. Remove from freezer about 15 minutes before
serving.
Nutritional analysis per serving (based on ½ cup):
Calories 358 (61% from fat) • carb. 29g • pro. 7g • fat 25g • sat. fat 12g
• chol. 152mg • sod. 66mg • calc. 103mg • fiber g
COFFEE ICE CREAM
For a richer coffee flavor, use instant espresso.
Makes about 3½ cups (seven ½-cup servings)
¾ cup whole milk
2
∕
3 cup granulated sugar
2 tablespoons instant coffee or espresso
Small pinch kosher salt
1½ cups heavy cream
1 teaspoon pure vanilla extract
1. In a medium bowl, use a hand mixer or a whisk to combine the milk,
granulated sugar, espresso powder and salt until the sugar and espresso
are dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cream
and vanilla extract. Cover and refrigerate for at least 2 hours, or overnight.
Stir again before churning.
2. Turn the machine ON, pour mixture into the freezer bowl and let mix until
thickened, resembling a soft serve consistency. Timing can vary between
10 and 25 minutes. Transfer the ice cream to an airtight container and place
in freezer for about 2 hours. Remove from freezer about 15 minutes before
serving.
Nutritional information per serving (based on ½ cup):
Calories 265 (65% from fat) • carb. 21g • pro. 1g • fat 18g • sat. fat 13g
• chol. 72 mg • sod. 33mg • calc. 32mg • fiber 0g
CHOCOLATE-COCONUT ICE CREAM
A delicious and creamy non-dairy frozen treat. Be sure to mix the batter very
well before freezing to avoid any clumps in the final product. If you can only
find large cans of coconut milk, make sure to stir the contents of the can before
using what you need (round up to 22 ounces).
Makes about 3½ cups (seven ½-cup servings)
½ cup cocoa powder, sifted
½ cup granulated sugar
¼ cup packed light brown sugar
Pinch kosher salt
4 small cans (5.46 ounces each) coconut milk (do not use “lite”)
1 teaspoon pure vanilla extract
1. Using a blender or in a bowl with an immersion blender on low speed, mix
all ingredients together until very smooth with no clumps.
2. Cover and refrigerate 2 hours, or overnight. Whisk mixture again before
churning.
3. Turn the machine ON, pour mixture into the freezer bowl and let mix until

10
thickened, resembling a soft serve consistency. Timing can vary between 10
and 25 minutes. Transfer the ice cream to an airtight container and place in
freezer for about 2 hours. Remove from freezer about 15 minutes before serv-
ing.
Nutritional information per serving (based on ½ cup):
Calories 256 (57% from fat) • carb. 26g • pro. 2g • fat 17g • sat. fat 16g
• chol. 0mg • sod. 44mg • calc. 5mg • fiber 1g
BASIC VANILLA GELATO
Drizzle in melted chocolate for a decadent stracciatela gelato.
Makes about 3½ cups (seven ½-cup servings)
1 cup heavy cream
3 cups whole milk, divided
1 cup granulated sugar
2 tablespoons cornstarch
Pinch kosher salt
½ teaspoon pure vanilla extract
1 tablespoon liquid pectin
1. In a medium saucepan, combine cream and 2 cups 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, corn-
starch, salt and vanilla extract into a small-medium mixing bowl. Whisk to
combine.
3. Once cream/milk mixture comes to a simmer, add the milk/sugar mixture and
stir until fully combined. While still set over medium/medium-low heat, con-
tinuously stir until mixture comes to a strong simmer and thickens slightly,
so it just coats the back of a spoon (this will take no more than 20 minutes,
depending on the stove being used).
4. Remove pan from heat, stir in pectin, strain and cool to room temperature.
Cover and refrigerate at least 2 hours, or overnight. Whisk mixture again
before churning.
5. Turn the machine ON, pour mixture into the freezer bowl and let mix until
thickened, resembling a soft serve consistency. Timing can vary between
10 and 25 minutes. Transfer the gelato to an airtight container and place
in freezer for about 2 hours. Remove from freezer about 15 minutes before
serving.
Nutritional information per serving (based on ½ cup):
Calories 302 (46% from fat) • carb. 37g • pro. 4g • fat 16g • sat. fat 10g
• chol. 62mg • sod. 88mg • calc. 151mg • fiber 0g
CHOCOLATE-HAZELNUT GELATO
A standard in many gelateria, bring the flavors of Italy to your kitchen with this
recipe.
Makes about 3½ cups (seven ½-cup servings)
11
∕
3 cup heavy cream
12
∕
3 cups whole milk, divided
1
∕
3 cup granulated sugar
1½ tablespoons cornstarch
Small pinch kosher salt
¾ cup chocolate-hazelnut spread
1
∕
3 cup chopped hazelnuts
1. In a medium saucepan, combine the cream and 11/3cups of the milk. Set
over medium/medium-low heat and bring to a simmer.
2. While cream/milk mixture is heating, put the remaining 1/3cup of milk, sugar,
cornstarch and salt into a small-medium mixing bowl. Whisk to combine.
3. Once cream/milk 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
comes to a strong simmer and thickens slightly so it just coats 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 at least 2 hours, or overnight. Whisk mixture together again before
churning.
5. Turn the machine ON, pour mixture into the freezer bowl and let mix until
thickened, resembling a soft serve consistency. When the gelato is almost
fully churned, gradually add the hazelnuts. Allow to mix thoroughly. Timing can
vary between 10 and 25 minutes. Transfer the gelato to an airtight container
and place in freezer for about 2 hours. Remove from freezer about 15 minutes

11
before serving.
Nutritional information per serving (based on ½ cup):
Calories 445 (63% from fat) • carb. 36g • pro. 6g • fat 32g • sat. fat 21g
• chol. 70mg • sod. 80mg • calc. 144mg • fiber 3g
LEMON GELATO
The perfect amount of sweet and tart for this classic gelato flavor.
Makes about 3½ cups (seven ½-cup servings)
1 cup heavy cream
2 cups whole milk, divided
½ cup lemon zest (from about 6 medium lemons)
1¼ cups granulated sugar
2 tablespoons cornstarch
Pinch kosher salt
1 teaspoon pure vanilla extract
1 tablespoon liquid pectin
1 cup lemon juice (from about 4–6 medium lemons)
1. In a medium saucepan, combine the cream and 1 cup 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 extract into a small-medium mixing bowl.
Whisk to combine.
3. Once cream/milk 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 comes to a strong simmer and thickens slightly
so it just coats the back of a spoon (this will take no more than 20 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 at least 2 hours, or overnight.
Whisk mixture together again before churning.
5. Turn the machine ON, pour mixture into the freezer bowl and let mix until
thickened, resembling a soft serve consistency. Timing can vary between
10 and 25 minutes. Transfer the gelato to an airtight container and place
in freezer for about 2 hours. Remove from freezer about 15 minutes before
serving.
Nutritional information serving (based on ½ cup):
Calories 321 (40% from fat) • carb. 46g • pro 3g • fat 13g • sat fat 9g
• chol 57mg • sod. 70mg • calc. 120mg • fiber 1g
MANGO FROZEN YOGURT
We use frozen mango to make this a quick, simple dessert, but for a more
intense flavor, use ripe, fresh mango.
Makes about 3 cups (six ½-cup servings)
1 cup whole milk, plain Greek yogurt
¼ cup granulated sugar
2 cups frozen mango pieces, thawed
1 teaspoon fresh lime juice
Small pinch kosher salt
1. Put all of the ingredients into a food processor or blender. Purée until com-
pletely smooth, stopping to scrape down the sides of the bowl or jar as need-
ed. Strain mixture into a medium mixing bowl, cover and refrigerate at least 2
hours, or overnight.
2. Turn the machine ON, pour mixture into the freezer bowl and let mix until
thickened, resembling a soft serve consistency. Timing can vary between 10
and 25 minutes. Transfer the frozen yogurt to an airtight container and place
in freezer for about 2 hours. Remove from freezer about 15 minutes before
serving.
Nutritional information per serving (based on ½ cup):
Calories 130 (7% from fat) • carb. 27g • pro. 4g • fat 1g • sat. fat 1g
• chol. 5mg • sod. 65mg • calc. 182mg • fiber 2g
CHOCOLATE PRETZEL FROZEN YOGURT
The combination of the chocolate and the salt from the pretzel is a standout in
this tangy and sweet dessert.
Makes about 4 cups (eight ½-cup servings)
2 cups whole milk, plain Greek yogurt
½ cup granulated sugar

12
¼ cup cocoa powder, sifted
Small pinch kosher salt
1 cup whole milk
½ teaspoon pure vanilla extract
½ cup chopped chocolate- or yogurt-covered pretzels
1. In a large mixing bowl, whisk together all ingredients except the pretzels, until
the dry ingredients have dissolved. Cover and refrigerate at least 2 hours, or
overnight.
2. Turn the machine ON, pour mixture into the freezer bowl and let mix until
thickened, resembling a soft serve consistency. When the frozen yogurt
is almost fully churned, gradually add the chopped pretzels. Allow to mix
thoroughly. Timing can vary between 10 and 25 minutes. Transfer the frozen
yogurt to an airtight container and place in freezer for about 2 hours. Remove
from freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
Calories 202 (23% from fat) • carb. 34g • pro. 5g • fat 5g • sat. fat 3g
• chol. 6mg • sod. 188mg • calc. 153mg • fiber 1g
HONEY-ALMOND FROZEN YOGURT
The flavors of this are like eating a bowl of Greek yogurt topped with honey.
Makes about 4 cups (eight ½-cup servings)
2 cups heavy cream
¼ cup honey
¼ cup granulated sugar
Small pinch kosher salt
1½ cups whole milk, plain Greek yogurt
1 teaspoon pure almond extract
½ cup sliced almonds
1. In a small to medium saucepan, combine the cream, honey, sugar and salt.
Bring to a 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. Turn the machine ON, pour mixture into the freezer bowl and let mix until
thickened, resembling a soft serve consistency. When the yogurt is almost
fully churned, gradually add the sliced almonds. Allow to mix thoroughly.
Timing can vary between 10 and 25 minutes. Transfer the frozen yogurt to an
airtight container and place in freezer for about 2 hours. Remove from freezer
about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
Calories 311 (67% from fat) • carb. 20g • pro. 5g • fat 23g • sat. fat 16g
• chol. 80mg • sod. 56mg • calc. 72mg • fiber 1g
DARK CHOCOLATE SORBET
A step away from ordinary sorbets, our Dark Chocolate Sorbet is a decadent
treat.
Makes about 4 cups (eight ½-cup servings)
2 cups water
1 cup plus 2 tablespoons granulated sugar
¼ teaspoon kosher salt
2 ounces unsweetened chocolate, chopped
2 ounces bittersweet chocolate, chopped
2
∕
3 cup cocoa powder, sifted
¾ teaspoon pure vanilla extract
1. Prepare simple syrup with the water, sugar and salt by adding all three to a
medium saucepan set over medium-low heat. Cook mixture until the sugar is
fully dissolved.
2. While syrup is cooking, put the chopped chocolate in a medium bowl;
reserve.
3. Put the cocoa powder in another medium bowl and gradually add the hot
simple syrup to the powder, whisking constantly until smooth. Pour mixture
over the chopped chocolate. Let sit for 5 minutes to melt the chocolate; add
the vanilla extract and stir to combine. Cool to room temperature. Cover, and
refrigerate at least 2 hours, or overnight.
4. Turn the machine ON, pour mixture into the freezer bowl and let mix until
thickened, resembling a soft serve consistency. Timing can vary between
10 and 25 minutes. Transfer the sorbet to an airtight container and place

13
in freezer for about 2 hours. Remove from freezer about 15 minutes before
serving.
Nutritional information per serving (based on ½ cup):
Calories 208 (29% from fat) • carb. 38g • pro. 3g • fat 8g • sat. fat 4g
• chol. 0mg • sod. 68mg • calc. 8mg • fiber 3g
RASPBERRY-MINT SORBET
The perfect pairing of flavors for a light dessert.
Makes about 4 cups (eight ½-cup servings)
1½ cups water
1 cup granulated sugar
½ cup packed mint leaves
Small pinch kosher salt
3 cups frozen raspberries, thawed
1. Prepare simple syrup with the water and sugar by adding both to a medium
saucepan set over medium-low heat. Cook mixture until the sugar is fully
dissolved.
2. Once the simple syrup is ready, remove from heat and add the mint leaves
and salt. Let the mixture steep for 15 to 20 minutes. If you desire a milder
mint flavor, remove and discard the mint leaves after steeping.
3. In a blender, combine the simple syrup/mint texture and the raspberries and
blend the mixture until smooth. (Strain mixture through a fine mesh strainer
into a medium bowl. Allow to cool to room temperature. Cover and refrigerate
at least 2 hours, or overnight).
4. Turn the machine ON, pour mixture into the freezer bowl and let mix until
thickened, resembling a soft serve consistency. Timing can vary between
10 and 25 minutes. Transfer the sorbet to an airtight container and place
in freezer for about 2 hours. Remove from freezer about 15 minutes before
serving.
Nutritional information per serving (based on ½ cup):
Calories 190 (1% from fat) • carb. 50g • pro. 1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 10mg • calc. 19mg • fiber 4g
PINEAPPLE SORBET
For a taste of the tropics, prepare this sorbet for your family and friends.
Makes about 3½ cups (seven ½-cup servings)
1 cup water
½ cup granulated sugar
Small pinch kosher salt
2 heaping cups chopped pineapple (fresh or frozen, thawed, not
canned)
1. Prepare simple syrup by adding the water, sugar and salt (if using fresh pine-
apple, the core can be added to the pot as well) to a medium saucepan set
over medium-low heat. Cook until the sugar is fully dissolved. Discard the
core and remove from heat and bring to room temperature.
2. In a blender, combine the simple syrup and the cubed pineapple and blend
until smooth. Strain mixture through a fine mesh strainer into a medium bowl.
Cover and refrigerate at least 2 hours, or overnight.
3. Turn the machine ON, pour mixture into the freezer bowl and let mix until
thickened, resembling a soft serve consistency. Timing can vary between
10 and 25 minutes. Transfer the sorbet to an airtight container and place
in freezer for about 2 hours. Remove from freezer about 15 minutes before
serving.
Nutritional information per serving (based on ½ cup):
Calories 82 (1% from fat) • carb. 21g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 12mg • calc. 8mg • fiber 1g
CARAMEL SAUCE
While we love this sauce on ice cream, it can also be used as a
dipping sauce for fruit and cake.
Makes about ¾ cup
¾ cup granulated sugar
½ teaspoon kosher salt
¼ cup water (enough so that the consistency when mixed with the
sugar and salt is similar to wet sand)
1 tablespoon light corn syrup
1
∕
3 cup heavy cream

14
3 tablespoons unsalted butter, cut into ½-inch 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 medi-
um-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 color, take it off the stove and
slowly and carefully stir in the cream. After the cream has been incorporat-
ed, slowly whisk in the butter, one piece at a time, continually whisking to
emulsify until all the butter has been added. Use immediately, or keep warm
over a pot of warm water.
Nutritional information per serving (2 tablespoons):
Calories 198 (46% from fat) • carb. 27g • pro. 0g • fat 10g • sat. fat 7g
• chol. 33mg • sod. 184mg • calc. 9mg • fiber 0g
HOT FUDGE SAUCE
No sundae bar is complete without homemade hot fudge.
Makes about 2 cups
²∕³cup heavy cream
1
∕
3 cup light corn syrup
1
∕
3 cup packed light brown sugar
¼ cup cocoa powder, sifted
¼ teaspoon kosher salt
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate, chopped
1. In a heavy-bottomed saucepan, combine all ingredients except for
semisweet chocolate. Set over medium-low heat and bring to a slight boil.
Add chocolate and whisk to combine.
Nutritional information per serving (2 tablespoons):
Calories 133 (53% from fat) • carb. 15g • pro. 1g • fat 8g • sat. fat 5g
• chol. 18mg • sod. 15mg • calc. 11mg • fiber 1g

15
WARRANTY
LIMITED THREE-YEAR
WARRANTY
(U.S. AND CANADA ONLY)
This warranty is (U.S. and Canada only) available to consumers only. You are
a consumer if you own a Cuisinart
®
Flavor Duo
TM
Frozen Yogurt-Ice Cream &
Sorbet Maker that was purchased at retail for personal, family or household use.
Except as otherwise required under applicable law, this warranty is not available
to retailers or other commercial purchasers or owners.
We warrant that your Cuisinart
®
Flavor Duo
TM
Frozen Yogurt-Ice Cream & Sorbet
Maker will be free of defects in materials and workmanship under normal home
use for 3 years from the date of original purchase.
We suggest you complete and return the enclosed product registration card
promptly to facilitate verification of the date of original purchase. However, return
of the product registration card does not eliminate the need for the consumer to
maintain the original proof of purchase in order to obtain the warranty benefits.
In the event that you do not have proof of purchase date, the purchase date for
purposes of this warranty will be the date of manufacture.
If your Cuisinart
®
Flavor Duo
TM
Frozen Yogurt-Ice Cream & Sorbet Maker
should prove to be defective within the warranty period, we will repair it, or if we
think necessary, replace it. To obtain warranty service, simply call our toll-free
number 1-800-726-0190 for additional information from our Consumer Service
Representatives, or send the defective product to Consumer Service at Cuisinart,
7475 North Glen Harbor Blvd., Glendale, AZ 85307.
To facilitate the speed and accuracy of your return, please enclose $15.00 for
shipping and handling of the product. Please pay by check or money order made
payable to Cuisinart (California residents need only supply proof of purchase and
should call 1-800-726-0190 for shipping instructions).
NOTE: For added protection and secure handling of any Cuisinart product that
is being returned, we recommend you use a traceable, insured delivery service.
Cuisinart cannot be held responsible for in-transit damage or for packages that
are not delivered to us. Lost and/or damaged products are not covered under
warranty. Please be sure to include your return address, daytime phone number,
description of the product defect, product model number (located on bottom of
product), original date of purchase, and any other information pertinent to the
product’s return.
Your Cuisinart
®
Flavor Duo
TM
Frozen Yogurt-Ice Cream & Sorbet Maker 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. This warranty
does not cover any damage caused by accident, misuse, shipment or other than
ordinary household use. This warranty excludes all incidental or consequential
damages. Some states do not allow the exclusion or limitation of these damages,
so these exclusions may not apply to you. This warranty gives you specific legal
rights and you may also have other rights, which vary from state to state.
CALIFORNIA RESIDENTS ONLY:
California law provides that for In-Warranty Service, California residents have
the option of returning a nonconforming product (A) to the store where it was
purchased or (B) to another retail store which sells Cuisinart products of the
same type. The retail store shall then, at its discretion, either repair the product,
refer the consumer to an independent repair facility, replace the product, or
refund the purchase price less the amount directly attributable to the consumer’s
prior usage of the product. If the above two options do not result in the
appropriate relief to the consumer, the consumer may then take the product to an
independent repair facility if service or repair can be economically accomplished.
Cuisinart and not the consumer will be responsible for the reasonable cost of
such service, repair, replacement, or refund for nonconforming products under
warranty.
California residents may also, according to their preference, return nonconform-
ing products directly to Cuisinart for repair, or if necessary, replacement, by call-
ing our Consumer Service Center toll-free at 1-800-726-0190. Cuisinart will be
responsible for the cost of the repair, replacement, and shipping and handling for
such products under warranty.
product serviced. If servicing is needed, a
Representative can confirm whether the product is under warranty and direct
you to the nearest service location.
Important: If the nonconforming product is to be serviced by someone other
than Cuisinart’s Authorized Service Center, please remind the servicer to call our
Consumer Service Center at 1-800-726-0190 to ensure that the problem is
properly diagnosed, the product is serviced with the correct parts, and the
product is still under warranty.

16
Any other trademarks or service marks of third parties
referred to herein are the trademarks or service marks
of their respective owners.
N IB-15482-ESP
©2018 Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
18CE050296

16
Todas las marcas registradas, comerciales o de
servicio mencionadas en este documento pertenecen
a sus titulares respectivos.
N IB-15482-ESP
©2018 Cuisinart
150 Milford Road
East Windsor, NJ 08520
Impreso en China
18CE050296

15
GARANTÍA LIMITADA DE TRES AÑOS
(VÁLIDA EN LOS EE.UU. Y EN CANADÁ
SOLAMENTE)
Esta garantía es para los consumidores que residen en los EE.UU. y en Canadá
solamente.
Usted es un consumidor si posee un aparato Cuisinart®que
fue comprado en una tienda para uso personal, familiar o casero.
A
excepción de los estados donde la ley lo permita, esta garantía no es para los
detallistas, los demás comerciantes ni los dueños.
Cuisinart garantiza este aparato contra todo defecto de materiales o
fabricación durante 3 años después de la fecha de compra original,
siempre que el aparato haya sido utilizado para uso doméstico y
según las instrucciones.
Le aconsejamos que llene y regrese por correo el formulario de registro adjunto a
fin de facilitar la verificación de la fecha de compra original. Sin embargo, no es
necesario regresar el formulario de registro para recibir servicio bajo esta garantía.
En ausencia del recibo de compra, el período de garantía será calculado a partir de
la fecha de fabricación.
Si este aparato presentara algún defecto de materiales o fabricación
durante el período de garantía, lo reparemos o reemplazaremos (a
nuestra opción).
Para obtener servicio bajo esta garantía, llame a nuestra línea
directa gratuita al 1-800-726-0190 o regrese el aparato defectuoso a:
7475 North
Glen Harbor Blvd., Glendale, AZ 85307.
Regrese el aparato defectuoso, junto con su recibo de compra y un cheque o giro
postal de US$15.00 para cubrir los gastos de manejo y envío. Los residentes de
California solo necesitan dar una prueba de compra y deben llamar al 1-800-726-
0190 para recibir instrucciones de envío.
NOTA: para mayor seguridad, le aconsejamos que mande su paquete por un
método de entrega con seguro y seguimiento. Cuisinart no será responsable
por los daños ocurridos durante el transporte o por los paquetes enviados a
una dirección equivocada. Los productos perdidos o dañados durante el envío
no serán cubiertos bajo esta garantía. Recuerde incluir su nombre, dirección y
teléfono, la descripción del problema, así como cualquier información pertinente.
Este aparato satisface las más altas exigencias de fabricación y ha sido
diseñado para uso sobre corriente de 120 V, usando accesorios y piezas
de repuesto autorizados solamente. Esta garantía excluye expresamente
los daños causados por accesorios, piezas o reparaciones no autorizados
por Cuisinart, así como los daños causados por el uso de un convertidor de
voltaje. Esta garantía no cubre el uso institucional o comercial del producto,
y no es válida en caso de daños causados por mal uso, negligencia o
accidente. Esta garantía excluye expresamente todos los daños incidentales
o consecuentes. Algunos Estados no permiten la exclusión o limitación
de daños incidentales o consecuentes, de modo que las limitaciones
mencionadas pueden no regir para usted. Esta garantía le otorga derechos
legales específicos y usted puede tener otros derechos que varían de un
Estado a otro.
RESIDENTES DE CALIFORNIA SOLAMENTE
La ley del estado de California ofrece dos opciones bajo el período de garantía.
Los residentes del estado de California pueden (A) regresar el producto defectuoso
a la tienda donde lo compraron o (B) a otra tienda que venda productos Cuisinart
®
de este tipo. La tienda, a su opción, reparará el producto, referirá al consumidor
a un centro de servicio independiente, cambiará el producto o reembolsará al
consumidor el precio original del producto, menos la cantidad imputable al uso
del producto por el consumidor hasta que este se dañó. Si estas dos opciones
no satisfacen al consumidor, podrá llevar el producto a un centro de servicio
independiente, siempre que se pueda ajustar o reparar el producto de manera
económica.
Cuisinart será responsable por los gastos de servicio, reparación, reemplazo o
reembolso de los productos defectuosos durante el período de garantía.
Los residentes de California también pueden, si lo desean, mandar el producto
defectuoso directamente a Cuisinart para que lo reparen o lo cambien. Para esto,
se debe llamar a nuestro servicio posventa al 1-800-726-0190. Cuisinart será
responsable por los gastos de reparación, reemplazo, manejo y envío de los
productos defectuosos durante el período de garantía.
Un representante le
confirmará si su producto sigue bajo garantía y le indicará la dirección del
centro de servicio más cercano.
Importante: si debe llevar el producto defectuoso a un centro de servicio no
autorizado, por favor informe al personal del centro de servicio que deben
llamar al servicio posventa de Cuisinart al 1-800-726-0190 a fin de
diagnosticar el problema correctamente, usar las piezas correctas para
repararlo y asegurarse de que el producto aún esté bajo garantía.

14
SALSA DE CARAMELO
Aunque nos encanta esta salsa con helado, también es perfecta
para mojar frutas o pastel.
Rinde aproximadamente ¾ de taza (175 ml)
¾ taza (150 g) de azúcar granulada
½ cucharadita de sal kosher
¼ taza (60 ml) de agua
1 cucharada de jarabe de maíz claro
1
∕
3taza (80 ml) de crema líquida para batir (“heavy cream”)
3 cucharadas (45 g) de mantequilla sin sal, en pedacitos
1. Colocar el azúcar, la sal, el agua y el jarabe de maíz en una cacerola mediana
de fondo pesado; revolver. Limpiar los costados con una brocha húmeda
para que el azúcar no adhiera a ellos. Cocinar a fuego medio-lento por 15
a 20 minutos, hasta que la mezcla adquiera un color ambarino muy claro.
Vigilar la cocción para que el caramelo no se queme.
2. Después de que la mezcla haya adquirido un color ambarina claro, retirar del
fuego y añadir lentamente la crema. Después de haber incorporado la crema,
agregar la mantequilla, pedazo por pedazo, batiendo constantemente. Usar
inmediatamente o mantener caliente a baño María.
Información nutricional por porción (2 cucharadas):
Calorías 198 (46 % de grasa) • Carbohidratos 27 g • Proteínas 0 g • Grasa 10 g
Grasa saturada 7 g • Colesterol 33 mg • Sodio 184 mg • Calcio 9 mg
Fibra 0 g
SALSA DE CHOCOLATE CALIENTE
La salsa de chocolate caliente casera completa cualquier copa helada.
Rinde aproximadamente 2 tazas (475 ml)
²∕³taza (160 ml) de crema líquida para batir (“heavy cream”)
1
∕
3 taza (80 ml) de jarabe de maíz claro
1
∕
3 taza llena (65 g) de azúcar rubia (azúcar de caña integral)
¼ taza (30 g) de cacao en polvo, tamizado
¼ cucharadita de sal kosher
2 cucharadas (30 g) de mantequilla sin sal
1 cucharadita de extracto natural de vainilla
6 onzas (170 g) de chocolate semidulce, picado
1. Colocar todos los ingredientes, excepto el chocolate semidulce, en una
cacerola mediana de fondo pesado; revolver. Calentar a fuego medio-lento,
justo hasta que empiece a hervir. Agregar el chocolate y batir para mezclar.
Información nutricional por porción (2 cucharadas):
Calorías 133 (53 % de grasa) • Carbohidratos 15 g • Proteínas 1 g • Grasa 8 g
Grasa saturada 5 g • Colesterol 18 mg • Sodio 15 mg • Calcio 11 mg • Fibra 1 g

13
2 onzas (115 g) de chocolate amargo, picado
2 onzas (140 g) de chocolate semiamargo, picado
2
∕
3 taza (80 g) de cacao en polvo, tamizado
¾ cucharadita de extracto natural de vainilla
1. Poner a calentar el agua, el azúcar y la sal a fuego medio-lento, para preparar
un jarabe simple. Cocer hasta que el azúcar esté disuelto.
2. Poner el chocolate picado en un tazón mediano; reservar.
3. Colocar el cacao en un tazón mediano y agregar el jarabe simple poco a
poco, batiendo constantemente, hasta obtener una mezcla suave. Verter la
mezcla sobre el chocolate picado. Dejar reposar por 5 minutos para derretir
el chocolate, y luego agregar la vainilla y revolver para mezclar. Dejar enfriar a
temperatura ambiente. Cubrir y refrigerar por 2 a 12 horas.
4. Encender la máquina y verter la mezcla en el tazón congelador; dejar que se
mezcle hasta que se espese. El tiempo de congelamiento puede variar entre
10 y 25 minutos. Poner el sorbete en un recipiente hermético y congelar por
aproximadamente 2 horas. Sacar del congelador 15 minutos antes de servir.
Información nutricional por porción de ½ taza (120 ml):
Calorías 208 (29 % de grasa) • Carbohidratos 38 g • Proteínas 3 g • Grasa 8 g
Grasa saturada 4 g • Colesterol 0 mg • Sodio 68 mg • Calcio 8 mg • Fibra 3 g
SORBETE DE FRAMBUESA CON MENTA
Este postre ligero logra la combinación perfecta de sabores.
Rinde aproximadamente 8 porciones de ½ taza (120 ml)
1½ tazas (355 ml) de agua
1 taza (200 g) de azúcar granulada
½ taza llena (30 g) de menta fresca
1 pizca pequeña de sal kosher
3 tazas (500 g) de frambuesas congeladas, descongeladas
1. Poner a calentar a fuego medio-lento el agua y el azúcar para preparar un
jarabe simple. Cocer hasta que el azúcar esté disuelto.
2. Agregar la menta y la sal al jarabe simple. Dejar enfriar por 15 a 20 minutos. Si
desea que el sorbete tenga un sabor a menta más ligera, colar y tirar la menta.
3. Licuar el jarabe simple y las frambuesas hasta obtener una mezcla suave.
Colar la mezcla con un colador de malla fina y colocar en un tazón mediano.
Dejar enfriar a temperatura ambiente. Cubrir y refrigerar por 2 a 12 horas.
4. Encender la máquina y verter la mezcla en el tazón congelador; dejar que se
mezcle hasta que se espese. El tiempo de congelamiento puede variar entre
10 y 25 minutos. Poner el sorbete en un recipiente hermético y congelar por
aproximadamente 2 horas. Sacar del congelador 15 minutos antes de servir.
Información nutricional por porción de ½ taza (120 ml):
Calorías 190 (1 % de grasa) • Carbohidratos 50 g • Proteínas 1 g • Grasa 0 g
Grasa saturada 0g • Colesterol 0 mg • Sodio 10 mg • Calcio 19 mg • Fibra 4 g
SORBETE DE PIÑA
Este refrescante sorbete con sabor tropical les encantará a su familia y a sus
amigos.
Rinde aproximadamente 13 porciones de ½ taza (120 ml)
1 taza (235 ml) de agua
½ taza (100 g) de azúcar granulada
1 pizca pequeña de sal kosher
2tazas llenas (450 g) de cubos de piña (fresca o descongelada; no usar
piña enlatada)
1. Poner a calentar el agua, el azúcar y la sal a fuego medio-lento para preparar
un jarabe simple (si usa piña fresca, incluir el corazón también). Cocer hasta
que el azúcar esté disuelto. Tirar el corazón de la piña y dejar enfriar a
temperatura ambiente.
2. Licuar el jarabe simple y los cubos de piña hasta obtener una mezcla suave.
Colar la mezcla con un colador de malla fina y colocar en un tazón mediano.
Cubrir y refrigerar por 2 a 12 horas.
3. Encender la máquina y verter la mezcla en el tazón congelador; dejar que se
mezcle hasta que se espese. El tiempo de congelamiento puede variar entre
10 y 25 minutos. Poner el sorbete en un recipiente hermético y congelar por
aproximadamente 2 horas. Sacar del congelador 15 minutos antes de servir.
Información nutricional por porción de ½ taza (120 ml):
Calorías 82 (1 % de grasa) • Carbohidratos 21 g • Proteínas 0 g • Grasa 0 g
Grasa saturada 0 g • Colesterol 0 mg • Sodio 12 mg • Calcio 8 mg • Fibra 1 g
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