Cuisinart Ice Cream Maker with Extra Freezer Bowl
Thanks to the simple, fast operation of this homemade ice cream maker, there’s no quicker, easier way to cool down after a hot summer day. Now 25% faster than previous models, you can make a batch of ice cream in as little as 15 minutes. Ideal for summer entertaining, it makes 1 1/2 quarts of your favorite frozen dessert in a single batch.
- Turns out party-perfect ice cream, frozen yogurt or sorbet in just 15 minutes.
- Simply pour ingredients into the pre-frozen work bowl and turn the dial.
- The clear plastic lid has a generous opening for adding extras like chocolate chips or nuts.
- Exclusive to Williams Sonoma, includes two double-walled insulated freezer bowls, so you can make consecutive batches of ice cream quickly.
- Includes recipe book.
- ABS plastic, thermoplastic and metal construction.
- 8 1/2" diam., 11 1/4" high.; 9 lb. 12 oz.
- Two 1 1/2-qt.-cap. bowls.
- This product is intended for use in the United States and Canada and is built to United States electrical standards.
- Made in China.
- Use & Care
- Prefreeze bowl for 6–22 hours before use.
- Do not place the bowl in the freezer for more than 30 minutes if it's filled with frozen desserts or drinks.
- Do not add mix-ins larger than chocolate chips.
- Avoid using harsh detergents and abrasive cleansers.
- Hand-wash freezer bowl, mixing arm and lid in warm, soapy water; dry thoroughly before placing bowl back in freezer.
- Wipe base with a damp cloth.
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Next Day Delivery
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- Apple Ginger Cranberry Pie Recipe
To make the dough, in a food processor, combine the flour, salt and sugar and pulse once to blend. Add the butter and process in short pulses until pea-size crumbs form, 20 to 25 seconds. While pulsing, gradually add the ice water until large, moist crumbs form, about 10 seconds more. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, pulsing twice after each addition.
Turn the dough out onto a lightly floured surface, divide in half and form each piece into a 5-inch disk. Cover with plastic wrap and refrigerate for at least 1 hour.
Remove one of the dough disks from the refrigerator and let stand for 5 minutes. Place the dough between 2 sheets of lightly floured waxed paper and roll out into a 12-inch round about 1/8 inch thick. Brush off the excess flour. Transfer the dough to a 9-inch deep-dish pie dish and fit the dough into the dish. Trim the edges, leaving a 1/2-inch overhang. Cover with plastic wrap and freeze for 15 minutes.
Position a rack in the lower third of an oven and preheat to 400°F.
To make the filling, in a large bowl, stir together the apples, cranberries, crystallized ginger, sugar, salt, flour and lemon juice. Transfer to the pie shell.
On a floured surface, roll out the remaining dough disk into a 12-inch round about 1/8 inch thick. Using a lattice cutter according to the manufacturer's instructions, cut out a lattice top. Keep the dough on the lattice cutter and freeze for 5 minutes. Remove the dough from the freezer and carefully invert the lattice onto the filling. Tuck the top crust under the edge of the bottom crust and press to seal. Sprinkle the top with sugar.
Bake until the crust is golden and the filling is bubbling, about 1 hour, covering the edges with aluminum foil if they begin to get too dark. Transfer the pie to a wire rack and let cool for 1 hour before serving. Serves 8.