Cuisinart ICE-21 Instrucciones Y Libro De Recetas página 14

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
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
Makes 24 cookies (for 12 ice cream sandwiches)
¹∕ ³ cup cocoa powder, sifted
1¹∕ ³ cups bread flour
ice cream maker; pour the
®
pecans.
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:
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
Using a small ice cream scoop,