Cuisinart Flavor Duo ICE-40 Serie Instrucciones Y Recetas página 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
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