Cuisipro 83-7450 Donvier Ice Cream Maker - Manual (Page 3)

Alcohol gives ice cream a softer texture. It
is best added later in the freezing process.
When pouring ice cream base into the
frozen cylinder, leave at least 3/16” (.5 cm)
head space to allow mixture to expand
during freezing.
Do not use metal utensils to stir or scoop
your ice cream – they may damage
the cylinder.
Turn the blade more frequently — every
minute or two – when making water-based
frozen treats such as sorbet.
ICE CREAM — Milk or cream mixed with
sweeteners and flavorings and churned
in a machine is the basis for creamy
smooth ice cream.
Frozen Pumpkin Ice Cream
2 eggs . . . . . . . . . . . . . . . . . . . . . . . . . . .2
1/4 tsp cinnamon . . . . . . . . . . . . . . . . . .1 ml
1/2 tsp nutmeg . . . . . . . . . . . . . . . . . . . .2 ml
1 1/2 cup milk . . . . . . . . . . . . . . . . . . .375 ml
1 cup sugar . . . . . . . . . . . . . . . . . . . . .125 ml
1 cup whipping cream . . . . . . . . . . . .250 ml
1 cup fresh cooked or solid
packed canned pumpkin . . . . . . . . . .250 ml
In a saucepan over medium heat, whisk
milk, sugar and eggs. Stirring constantly,
cook until slightly thickened, about 10 min-
utes. Remove from heat. Whisk in cream,
pumpkin, cinnamon and nutmeg. Chill
thoroughly. Makes about 1 Qt/.9L.
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Brandy Eggnog Ice Cream
3 egg yolks . . . . . . . . . . . . . . . . . . . . . . . .3
1/4 tsp nutmeg . . . . . . . . . . . . . . . . . . . .1 ml
1 3/4 cups milk, divided . . . . . . . . . . .425 ml
2/3 cup sugar . . . . . . . . . . . . . . . . . . .150 ml
1 3/4 cups whipping cream . . . . . . . .425 ml
1/4 cup brandy or 2 1/2 tsp/12ml
brandy flavoring . . . . . . . . . . . . . . . . . . .50 ml
In a saucepan over medium heat, heat 1 cup
milk. In a small bowl whisk together sugar
and egg yolks. While stirring constantly, add
hot milk to egg mixture. Return to saucepan.
Stirring constantly, cook until slightly thickened,
about 10 minutes. Remove from heat. Stir in
remaining milk, cream, nutmeg and brandy.
Chill thoroughly. Makes about 1 Qt/.9L.
Healthy Peach Ice Cream
2 egg yolks . . . . . . . . . . . . . . . . . . . . . . . .2
1 (28 oz.) can peaches in
natural syrup . . . . . . . . . . . . . . . . . . . .796 ml
2 tbsp sugar . . . . . . . . . . . . . . . . . . . . . .30 ml
1 1/2 cups low fat or skim milk . . . . .375 ml
1/2 cup non-fat milk powder . . . . . . . .125 ml
Fresh fruit, if desired
In a food processor/blender, process peaches
and syrup to a smooth puree. In saucepan,
beat egg yolks with sugar until thick and
creamy. Scald milk. Stir in non-fat dried milk
until dissolved. Pour milk over eggs, stirring
continually until custard thickens. Remove
from heat. Cool. Make about 1 Qt/.9L.
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