Bedienungsanleitung Cuisinart ICE-100 (Seite 22 von 24) (Englisch)

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FROZEN YOGURTS

HONEY-ALMOND FROZEN YOGURT

Makes about 5 cups (ten ½-cup servings)

2 cups heavy cream

¼ cup honey

¼ cup granulated sugar

pinch sea or kosher salt

2 cups vanilla whole-milk yogurt

1½ teaspoons pure almond extract

½ cup 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 to 50 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. Serve or store in airtight container in

freezer.

Nutritional information per serving (based on ½ cup):

Calories 282 (65% from fat) • carb. 22g • pro. 3g • fat 20g • sat. fat 14g

• chol. 71mg • sod. 56mg • calc. 78mg • fiber 1g

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 (ten ½-cup servings)

1 cup heavy cream

1 can (15 ounces) pumpkin purée (about 1¼ cups)

1¹∕

cups packed light brown sugar

1½ teaspoons ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground nutmeg

pinch sea or kosher salt

2 cups plain, whole-milk yogurt (you can substitute vanilla

yogurt, but then reduce the vanilla extract to 1 teaspoon)

1½ teaspoons 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 to 50 minutes. The frozen yogurt will have a soft, creamy

texture. Serve or store in airtight container in freezer.

Nutritional information per serving (based on ½ cup):

Calories 242 (36% from fat) • carb. 37g • pro. 2g • fat 10g • sat. fat 8g

• chol. 39mg • sod. 50mg • calc. 81mg • fiber 2g

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Cuisinart ICE-100 Seite 22

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