Cuisinart ICE-21 Instructions and Recipes - Page 14
Raspberry Sorbet, Frozen Desserts, Ice Cream Sandwich Cookies, Strawberry Chocolate Bonbons - cream maker
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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 175 (0% from fat) • carb. 47g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 16mg • calc. 15mg • fiber 1g Raspberry Sorbet Not only is this sorbet sweet and refreshing, but the color makes a beautiful presentation on any menu. Makes about 5 cups (ten ½-cup servings) 2 cups water 1½ cups granulated sugar pinch table salt 4 cups frozen raspberries, thawed 1. Prepare a simple syrup with the water and sugar by combining both in a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved. 2. Once the simple syrup is ready, add the salt and the raspberries. Using an immersion blender, blend the mixture until smooth. Strain half of the mixture through a fine mesh strainer to remove the seeds. Use a spatula to aid in passing the purée through the strainer. Remove seeds and repeat with the second half. Cover and refrigerate 2 to 3 hours, or overnight. 3. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, 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 140 (0% from fat) • carb. 37g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 14mg • calc. 9mg • fiber 2g Frozen Desserts Ice Cream Sandwich Cookies A step above the traditional ice cream sandwich cookies. A perfect match for your favorite flavor. If you cannot find cocoa nibs, miniature chocolate chips can be substituted, or you can double the amount of pecans. Makes 24 cookies (for 12 ice cream sandwiches) ¹∕³ cup cocoa powder, sifted 1¹∕³ cups bread flour ¾ teaspoon baking powder ¼ teaspoon salt 1 tablespoon instant espresso powder ½ cup unsalted butter, room temperature and cubed 1 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 3 tablespoons cocoa nibs (These can be found in most gourmet or cooking stores. If you cannot find them, substitute with coarsely chopped, toasted pecans or miniature choco- late chips.) ¼ cup chopped pecans, toasted 1. Preheat oven to 350°F. 2. Combine the cocoa powder, flour, baking powder, salt and espresso powder in a small bowl. Whisk to blend; reserve. 3. Put the butter into the bowl of a stand mixer, fitted with the mixing paddle (or use a hand mixer fitted with the mixing beaters). Using medium speed, cream until smooth. Gradually add the sugar and mix until creamy. Add the egg and vanilla and mix until combined. Add the dry ingredients and, using a low speed, mix until fully incorporated. Add the cocoa nibs and pecans and mix on low until just combined. 4. Using a small ice cream scoop (about 1½ inches in diameter) scoop the dough onto a parchment-lined cookie sheet (each round should be about 2 tablespoons). Use a cup to flatten each cookie mound down. 5. Bake in the preheated oven for about 15 to 20 minutes, or until the cookie looks dry, but not firm. Let cookies fully cool before assembling. To assemble: Using a small ice cream scoop, scoop about 3 tablespoons of your favorite ice cream onto the flat part of one cookie. Place another cookie on top of the ice cream and press down until the ice cream just reaches the edge of the cookies. Continue with each set of cookies. Wrap each ice cream sandwich in plastic wrap and chill in a freezer until firm (about 20 minutes). Nutritional information per serving (2 cookies, not including ice cream): Calories 225 (42% from fat) • carb. 31g • pro. 3g • fat 11g • sat. fat 6g • chol. 39mg • sod. 89mg • calc. 18mg • fiber 1g Strawberry Chocolate Bonbons This decadent dessert is reminiscent of frozen chocolate-covered strawberries. Makes 35 bonbons 14
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