Cuisinart Ice Cream Maker with Extra Freezer Bowl
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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 the original model, you can make a batch of ice cream in less than 20 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 under 20 minutes.
- Simply pour ingredients into the prefrozen 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.
- Dimensions & More Info
- 8 1/2" diam., 11 1/4" high.; 9 lb. 12 oz.
- Two 1 1/2-qt.-cap. bowls.
- Made in China.
- ABS plastic, thermoplastic and metal construction.
- This product is intended for use in the United States and Canada, and is built to U.S. electrical standards.
- Use & Care
- Pre-freeze 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 a frozen dessert 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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- Blackberry Ice Cream Recipe
In a blender or food processor, process the blackberries to a smooth puree. Strain the puree through a fine-mesh sieve set over a bowl, pushing on the solids with the back of a spoon to remove as much of the juice as possible. Cover and refrigerate until ready to use. Discard the seeds left in the sieve.
In a heavy saucepan over medium-high heat, combine the milk, cream and a pinch of salt. Bring to a simmer, then remove from the heat.
In a large bowl, whisk together the egg yolks and sugar until combined. In a small bowl, stir together the cornstarch and water.
Gradually pour the hot milk mixture into the yolk mixture, whisking constantly. Return the mixture to the same saucepan, place over medium-low heat and whisk in the cornstarch mixture. Continue to cook, stirring slowly and constantly with a wooden spoon, until the custard thickens and leaves a path on the back of the spoon when a finger is drawn across it, about 5 minutes; do not allow to boil. Pour the custard through a medium-mesh sieve set over a clean bowl and stir in the vanilla. Refrigerate the custard until cold, at least 1 hour or up to overnight.
When ready to freeze, stir the puree into the custard. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Transfer to a container, cover and freeze until firm, at least 4 hours or up to 3 days. Makes about 1 quart (1 l).
Adapted from Williams Sonoma Essentials of Latin Cooking (Weldon Owen, 2010)