Cuisinart SORBETIERE ICE CREAM & GELATO PROFESSIONAL Manual Del Usuario página 31

• Turn appliance on and set the timer for 45 minutes. The sorbet is ready when the mixture starts
to thicken. The sorbet will have a soft texture.
• Serve or store in an airtight container in the freezer.
PEACH FROZEN YOGHURT
415g tin of peach slices in juice
450g Greek yoghurt
150ml full fat milk
75g granulated sugar
• Drain the peaches and reserve 100ml of the juice. Place the peaches in a blender.
• Add the Greek yoghurt, milk, sugar and reserved peach juice. Process in a Blender until smooth
and the sugar has dissolved.
• Cover and chill for at least 2 hours, preferably overnight.
• Once chilled, whisk the mixture again and pour into the ice cream/gelato maker with the ice
cream paddle already fi tted. Cover with the lid.
• Turn the unit on and set the timer for 40-50 minutes. The frozen yoghurt is ready when it starts
to thicken. To produce a fi rmer frozen yoghurt run the machine for longer.
• Serve or store in an airtight container in the freezer.
HONEY FROZEN YOGHURT
750g Greek yoghurt
250ml full fat milk
150g runny honey
• Combine the Greek yoghurt, milk and honey. Mix until smooth.
• Cover and refrigerate for at least 2 hours, preferably overnight.
• Once chilled, whisk the mixture again and pour into the ice cream/gelato maker with the ice
cream paddle already fi tted. Cover with the lid.
• Turn the unit on and set the timer for 40-50 minutes. The frozen yoghurt is ready when it starts
to thicken. To produce a fi rmer frozen yoghurt run the machine for longer.
• Serve or store in an airtight container in the freezer.
REFRESHING PINEAPPLE & COCONUT ICE DRINK
350ml light coconut milk
250ml fresh orange juice
300g pineapple - cut into chunks
1 ripe banana
3 tsp runny honey
• Place all the ingredients into a blender or food processor and blend for 1-2 minutes until smooth.
• Chill in the fridge for at least 2 hours, preferably overnight.
• With the gelato paddle fi tted pour the blended mixture into the ice cream maker and set the
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