Cuisinart ICE100BCU Ice Cream and Gelato Maker Instruction Manual

: June 14, 2024
: Cuisinart

Table of Contents

ICE100BCU Ice Cream and Gelato Maker
Product Control Guide
IMPORTANT SAFETY CAUTIONS
Safety During Use
Cleaning & Maintenance
References
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ICE100BCU Ice Cream and Gelato Maker
Instruction Manual

ICE100BCU Ice Cream and Gelato Maker

Cuisinart ICE100BCU Ice Cream and Gelato Maker

Congratulations on your purchase of the Cuisinart Ice Cream & Gelato Professional.
For over 30 years Cuisinart’s aim has been to produce the very finest kitchen equipment. All Cuisinart products are engineered for exceptionally long life, and designed to be easy to use as well as to give excellent performance day after day.
To learn more about our products and for recipe ideas visit our website www.cuisinart.co.uk

Product Control Guide

Cuisinart ICE100BCU Ice Cream and Gelato Maker-
Product Control Guide

IMPORTANT SAFETY CAUTIONS

Carefully read all the instructions before using the appliance and keep in a safe place for future reference.
Always follow these safety cautions when using this appliance to avoid personal injury or damage to the appliance. This appliance should be used only as described within this instruction book.

WARNING: Keep ventilation openings, in the appliance enclosure or in the built-in structure, clear of obstruction.
WARNING: Do not use mechanical devices or other means to accelerate the defrosting process, other than those recommended by the manufacturer.
WARNING: Do not damage the refrigerant circuit.
Do not store explosive substances such in aerosol cans with a flammable propellant in this appliance.
The appliance is not intended to be operated by means of external timer or separate remote control system.
This appliance is not intended for use by persons with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning se of the appliance by a person responsible for their safety.
Children should always be supervised to ensure that they do not play with this product.
This appliance shall not be used by children. Keep out of reach of children during and after use.
Always inspect the appliance before use for noticeable signs of damage. Do not use if damaged, or if the appliance has been dropped. In the event of damage, or if the appliance develops a fault, contact the Cuisinart Customer Care Line (refer to “UK After Sales Service section“ for further information).
Do not use the appliance if the lead is damaged. In the event of lead damage, discontinue use immediately. If the lead is damaged it must be replaced by the manufacturer. Return the appliance to the Customer Care Centre (refer to ‘UK After Sales Service’ section for further information). No repair must be attempted by the consumer.
Never pull the plug out of the mains socket by the lead.
Do not wrap the lead around the main body of the appliance during or after use.
Always ensure the voltage to be used corresponds with the voltage on the appliance; this is indicated on the bottom of the housing.
Always disconnect the appliance from the electrical supply if it is left unattended and before assembling, disassembling or cleaning.
This appliance is for indoor, domestic use only and is not intended to be used in applications such as: staff kitchen areas in shops, offices and other working environments; farm houses; by customers in hotels, motels and other residential type environments; bed and breakfast type establishments.
This product complies fully with all appropriate EU and UK legislation and the standards relevant to this type and class of appliance. We are an ISO9001:2015 certified company that continually evaluates our Quality Management System performance. If you have any queries regarding product safety and compliance, please contact our Customer Services Department (see “U.K. After Sales Service” section).

WARNING: Polythene bags over the product or packaging may be dangerous. To avoid danger of suffocation, keep away from babies and children. These bags are not toys.
**WARNING
** Danger Extremely Flammable Gas
This product uses R600a as a refrigerant gas.
R600a has higher efficiency and lower environmental impacts, compared to Fluorinated gases.
The gas is flammable, but under normal operating conditions this poses no risk to the user as it is safely contained in a sealed system within the product. If the product is dropped or damaged it is possible for the gas to escape. In such circumstances the gas could ignite if exposed to sources of ignition such as naked flames.
When transporting this product take care to ensure that the product is not dropped or damaged.
If the refrigerant gas escapes or leaks are suspected:
Immediately ventilate the room by opening doors and windows for several minutes.
Avoid naked flames and other potential ignition sources. Do NOT use the product if you suspect a leak of the refrigerant gas. Do Not dispose of this product in household waste. Instead it should be handed over to an appropriate collection point for the recycling of electrical and electronic equipment.

Safety During Use

The appliance should remain upright at all times. If the appliance is turned on its side or upside down, you will need to put it in an upright position and wait 24 hours before using.
Before first use, remove all packaging materials and any promotional labels or stickers from the Ice Cream & Gelato Professional.
Do not use the appliance for anything other than its intended use.
Position the unit on a stable, level surface, near a power socket.
Do not place on or near hot gas or electric burners or in a heated oven.
Do not leave the lead hanging over the edge of a kitchen table or worktop. Avoid contact between the lead and hot surfaces.
Do not use accessories or attachments with this appliance other than those recommended by Cuisinart.
Avoid contact with moving parts. Keep hands, hair, clothing and spatulas and other utensils away during operation to reduce the risk of injury and/or damage to the appliance.
Always ensure that your hands are dry before removing the plug from the mains outlet.
Always unplug from the mains outlet when not in use, before putting on or taking off parts and before cleaning.
Do not immerse the housing base in water or any other liquid or put it in a dishwasher.

Using the Ice Cream Maker
Before first use, clean the lid, mixing bowl and mixing paddles in warm soapy water. N.B. Do not clean any of the parts with abrasive cleaners, hard implements or in the 5dishwasher.

Plug the unit into a suitable mains socket. The red LED light will illuminate and flash to indicate the unit is in standby mode.
Prepare the ingredients either using your own recipes or those provided on page 15. N.B. If using your own recipes do not fill the mixing bowl more than 4cm from the top (approx 1 litre max). As the mixture freezes it will increase in size.
Insert the mixing bowl into the base, ensuring the bowl is correctly aligned.
Depending on the type of frozen dessert you are making, insert either the ice cream paddle or the gelato paddle into the mixing bowl. The ice cream paddle churns ingredients perfectly for smooth, creamy results. The gelato paddle incorporates less air into the ingredients and creates richly textured results with intense flavour. This paddle is also ideal for sorbet. Ensure the mixing paddle is resting in the centre of the mixing bowl.
Pour the ingredients into the mixing bowl. Postion the clear lid by lining up the arrow on the lid with the unlock icon on the base. Lock into place by turning anti clockwise. The arrow on the lid should now be lined up with the lock icon on the base. n Press the power button, the red LED light will stay illuminated and static. The LCD screen will display ‘00’.
Press the timer button to set the time from 60 to 10 minutes. The timer will default to 60 minutes. Press and release the timer button to decrease the time in 1 minute increments. Press and hold to scroll down more quickly. N.B. If you add too much time keep pressing the timer until it will bring you back to 10 minutes.
Press the Start/Stop button, the freezing process will now begin.
n The LCD screen will count down to zero and the unit will beep 3 times to indicate when the process has finished.
N.B. The red LED will illuminate and flash and the LCD display will flash ‘00’.
Turn the unit off by pressing the power button.
N.B. There should be a 1cm gap between the bottom of the paddle and the bottom of the stem.

To Pause

You can press the Start/Stop button at any stage during the freezing to pause. To restart, press the Start/Stop button again and the process will continue.
To Add Time
You can add time at any stage during the freezing process. Press the Start/Stop button to pause then press the timer button to increase the time remaining. Time will increase in 5 minute increments.
Adding Extra Ingredients
Add other ingredients e.g. chocolate chips and nuts approximately 5 minutes before mixing is complete. To do this simply unlock the lid to remove, insert ingredients and replace the lid and lock back into place.

Hints and Tips
Processing time depends on the recipe, the amount of dessert being made and the temperature of the ingredients being used. All recipes take between 35 and 60 minutes.

Soft ice cream takes between 35-45 minutes.
Hard ice cream takes 45-60 minutes.
Your Ice Cream Maker makes ice cream using fresh natural ingredients, i.e. without the preservatives etc as found in commercial ice creams. Therefore it will not have the same hard consistency. For a firmer consistency, transfer the dessert to an airtight container and store in the freezer for at least 2 hours before serving.
Well chilled ingredients require shorter mixing times.
Add other ingredients e.g. chocolate chips and nuts approximately 5 minutes before the mixing is complete.
Nuts and other ingredients should be no larger than a chocolate chip.
You should begin with a maximum of 1 litre of mixture in the Ice Cream Maker. As the mixture freezes it will increase in size.
Some recipes use precooked ingredients. For best results, the mixture should be chilled overnight before using.
Prior to freezing, most mixed recipes may be stored in the refrigerator for up to 3 days.
You may substitute lower fat creams and milk for double cream and whole milk used in many recipes. However, the higher the fat content the richer and creamier the result. Using lower fat substitutes may change the taste, consistency and texture of the dessert. When substituting ingredients, ensure you use the same quantity of the substitute as the original ingredient required.
You may also substitute artificial sweeteners for sugar. If the recipe is to be precooked, add the sweetener after ingredients have been cooked. Stir the mixture thoroughly to dissolve the sweetener. When making sorbet, test the ripeness and sweetness of the fruit before you begin. The freezing process reduces the sweetness of the fruit so that it will not taste as sweet as the recipe mixture. If the fruit tastes tart, add sugar to the recipe. If the fruit is very ripe or sweet, reduce the amount of sugar in the recipe.
Do not fill the mixing bowl higher than 4cm from the top. Take this into consideration if you wish to add extra ingredients towards the end.

Cleaning & Maintenance

Before first use and after every use, clean each part thoroughly.
Always unplug the appliance from the mains outlet before cleaning.
Wash the mixing bowl, mixing paddles and lid in warm soapy water. Dry each part thoroughly. Do not wash any of the parts in the dishwasher.
Ensure the appliance is stored in an upright position.
Wipe the housing base with a clean damp cloth; do not use harsh abrasive cleaners or scourers.
Never submerge the motor base in the water or other liquid, or place in a dishwasher.

UK Guarantee
This appliance is guaranteed for consumer use for 5 years and is only valid within the United Kingdom.
This guarantee covers consumer use only i.e. defects occurring under normal use within the home from date of purchase or date of delivery, whichever is later.
If the product develops a fault due to defects in materials or manufacture within 12 months from the date of purchase, to avoid delays and unnecessary inconvenience, where possible please return the product to the point of purchase for an exchange.
If the product develops a fault due to defects in materials or manufacture after 12 months from the date of purchase, and within the guarantee period, Conair UK After Sales Service will repair or replace the product.
Exclusions
This guarantee will no longer be valid meaning that The Conair Group Ltd will not be liable o repair or replace your product where:

The appliance has been used on a voltage supply other than that which is marked on the product, or advised within this instruction booklet
The appliance has been purchased from an unauthorized stockiest*
The appliance is used for professional / non domestic usage
Repairs or alterations have been attempted by Unauthorised persons
The failure of the appliance is a direct result of misuse
The failure is a result of not following the instructions for use

This guarantee does not cover any cosmetic damage due to misuse of the product nor any damage to persons or property that occurs because of product misuse.
*Unauthorised Stuckists include, but are not limited to online auction sites, private sellers and those selling second hand goods, refurbished products etc
Please contact the Conair Customer Care Line on 03702 406902 (09:00 to 17:00 Monday to Friday) or email support@cuisinart.co.uk for further information on authorised Stuckists. It is important to retain your proof of purchase. We recommend attaching your receipt to this page.
Even where a refund may be applicable, no refund will be provided without a valid receipt or proof of purchase, we will only be able to offer a repair or replacement service. Please note this does not apply if the product was purchased directly from The Conair Group Ltd.
Guarantees on replacement products run from the original purchase date or date of delivery, whichever is later, and not from the date of replacement.
This guarantee is an additional benefit and does not affect your statutory rights as a consumer.
If you have any queries regarding this guarantee please contact the Conair Customer Care Line on 03702 406 902 (09:00 to 17:00 Monday to Friday) or email your enquiry to support@cuisinart.co.uk
UK After Sales Service
For further advice on using the appliance or should you need to return your product, please contact the Conair Customer Care Line on 03702 406 902 (09:00 to 17:00 Monday to Friday) or email your enquiry to support@cuisinart.co.uk Return address:
Customer Care Centre

Conair Logistics
Unit 4, Revolution Park
Bucksaw Avenue
Bucksaw Village
Chorley
PR7 7DW

Please enclose your returns number, name and address details, together with a copy of proof of purchase and details of the fault.
Please note this Instruction Booklet is not the guarantee.

Safe Disposal
The symbol on the product or on its packaging indicates that this product may not be treated as household waste. Instead it should be handed over to an appropriate collection point for the recycling of electrical and electronic equipment.
By ensuring this product is disposed of correctly, you will help prevent potential negative consequences for the environment and human health, which could otherwise be caused by inappropriate waste handling of this product. For more detailed information about the recycling of this product, please contact your local council office or your household waste disposal service.
Recipes
To help you get started with your new Ice Cream & Gelato Professional, we have included a few recipe ideas in this instruction manual. For further recipe ideas and inspiration please visit our website www.cuisinart.co.uk. You can also share some of your own recipe ideas on our Facebook page Cuisinart UK.
Simple Vanilla Ice Cream

220ml full fat milk
150g granulated sugar
450ml double cream
1 tsp vanilla extract
Pour the milk and sugar into a medium bowl and whisk until the sugar has dissolved. Stir in the cream and vanilla, cover and refrigerate for at least 2 hours, preferably overnight.5
With the ice cream paddle fitted, whisk the mixture and pour into the ice cream maker bowl. Cover with the lid.
Turn appliance on and set the timer for 40 to 50 minutes.
To produce a firmer ice cream churn in the ice cream maker for longer.
Serve or store in an airtight container in the freezer.

Variations:
Mint Choc Chip: omit the vanilla and replace with 1tsp of peppermint extract. Chop 100g of milk chocolate into very small pieces and add during the last 5 minutes of mixing.
Cookies and Cream: add 180g of coarsely chopped cookies e.g. chocolate chip during the last 5 minutes of mixing.
Chocolate Ice Cream

225ml full fat milk
100g granulated sugar
200g milk chocolate, broken into 1cm pieces
450ml double cream
1 tsp vanilla extract

Heat the milk, cream and vanilla in a medium pan over a medium heat until just bubbling around the edges.
Place the sugar and chocolate into a food processor and process until finely chopped. Add the hot milk to the processor and mix until smooth.
Transfer to a medium bowl to cool completely. Cover and refrigerate for at least 2 hours, preferably overnight.
With the ice cream paddle fitted, whisk the mixture and pour into the ice cream maker. Cover with the lid.
Turn appliance on and set the timer for 40 to 50 minutes.
To produce a firmer ice cream churn in the ice cream maker for longer.
Serve or store in an airtight container in the freezer.

Strawberry Ice Cream
300g fresh strawberries, stemmed & sliced
1 tbsp lemon juice
160ml full fat milk
150g granulated sugar
300ml double cream
1 tsp vanilla extract

In a small bowl combine the strawberries, lemon juice and 50g of the sugar. Stir gently and leave to stand in the fridge for 2 hours. Strain the strawberries, reserving juices. Mash or puree half of the strawberries and add to the reserved juices, leaving the remaining strawberries aside.
Pour the milk and the remaining sugar into a medium bowl and whisk until the sugar has dissolved. Stir in the cream, mashed strawberries and vanilla. Cover and refrigerate for at least 2 hours, preferably overnight.
With the ice cream paddle fitted, whisk the mixture and pour into the ice cream maker. Cover with lid.
Turn appliance on and set the timer for 40 to 50 minutes. Five minutes before ice cream is complete, remove lid and add the reserved strawberries. Replace lid and allow to mix in completely.
To produce a firmer ice cream churn in the ice cream maker for longer.
Serve or store in an airtight container in the freezer.

N.B. This ice cream will have a “natural” appearance of very pale pink. If a deeper pink is required, add a few drops of red food colorings until the desired colour is achieved.
Berry Ripple Ice Cream

300g mixed berries
200g caster sugar
2 tbsp water
1 tbsp lemon juice
500ml whole milk
400ml double cream
1 vanilla pod (split down the middle and seeds scraped out)
5 egg yolks
pinch of salt
In a medium saucepan, combine the berries, 30g of the sugar and two tablespoons of water. Bring to the boil and simmer for a few minutes until the fruit is soft.
Remove berry mixture from the heat, crush the berries until pureed, before passing through a sieve. Discard the pips.
Return the puree to a clean pan. Simmer for 10 minutes or until the mixture has reduced to a syrup. Stir in the lemon juice and cool. Chill completely in the fridge.
In a medium saucepan over a low heat, whisk together the milk, cream, 85g of the caster sugar, salt, and the entire vanilla pod including the scraped seeds. Bring the mixture to the boil.
Whilst this is heating, combine the egg yolks and the remaining sugar (85g) in a medium bowl. Beat the mixture until pale and thick.
Once the milk/cream mixture has come to a slight boil remove the vanilla pod. Pour the milk/cream mixture into the egg mixture, whisking as you go. Wash out the pan and pour the custard mixture back into the cleaned pan and heat stirring continuously for up to 10 minutes or until the custard starts to thicken. Do not bring to the boil or it may curdle. When you can see a film form over the back of your spoon remove the saucepan from the heat. Leave to cool, stirring every so often.
Cover and refrigerate for at least 2 hour, preferably overnight.
Whisk mixture again. With ice cream paddle fitted. Pour mixture into the ice cream maker. Cover with lid.
Turn on appliance and set the timer for 40 to 50 minutes. Just before the ice cream is ready, remove lid and add the berry puree so that it creates a marbled effect.
The ice cream will have a soft, creamy texture and a fabulous colour. To produce a firmer ice cream churn in the ice cream maker for longer.
Serve or store in an airtight container in the freezer.

Coconut & Chocolate Ice Cream

60g cocoa powder
140g of granulated sugar
70g light brown sugar
400ml tin of full fat coconut milk
400ml almond milk
pinch of salt
30g unsweetened desiccated coconut (optional)
In a bowl combine all the ingredients (except for the desiccated coconut) and whisk until smooth.
Cover and refrigerate for at least 2 hours, preferably overnight.
Whisk the mixture again thoroughly before pouring into the ice cream maker with the ice cream paddle already fitted. Cover with lid.
Turn the appliance on and set the timer for 40 minutes.
5 minutes before the ice cream is ready, open lid and pour in the desiccated coconut, ensure coconut is mixed thoroughly.
To produce a firmer ice cream churn in the ice cream maker for longer.
Serve or store in an airtight container in the freezer.
N.B. This recipe is suitable for vegans.

Vanilla Custard Ice Cream

400ml whole milk
400ml double cream
200g granulated sugar
1 vanilla pod, split down the middle
5 large egg yolks
pinch of salt
In a medium saucepan over a medium-low heat whisk together the milk, cream, half of the sugar, salt and the scraped vanilla bean (including the pod). Bring the mixture to the boil.
Whilst this is heating, combine the egg yolks and the remaining sugar in a medium bowl. Beat the mixture until pale and thick.
Once the milk/cream mixture has come to the boil remove the vanilla pod. Pour the mixture onto the egg mixture whisking as you go.
Wash out the saucepan and pour in the custard mixture stirring continuously for up to 10 minutes or until the custard begins to thicken. Do not bring to the boil as it may curdle.
When you can see a film form over the back of the spoon remove the saucepan from the heat and leave to cool stirring every so often.
Cover and refrigerate for at least 2 hours, preferably overnight.
Whisk the mixture again thoroughly. With the ice cream paddle fitted pour mixture into the ice cream maker. Cover with lid.
Turn the appliance on and set the timer for 40-50 minutes
To produce a firmer ice cream churn in the ice cream maker for longer.
Serve or store in an airtight container in the freezer

Vanilla Gelato

250ml double cream
750ml full fat milk
175g granulated sugar
2 tbsp cornstarch
pinch of salt
1/2 tbsp vanilla extract
1 tbsp liquid pectin
In a medium saucepan over a medium heat combine the cream and 500ml of the milk. Bring to a simmer.
Whilst this is heating whisk the remaining milk, sugar, cornstarch, salt and vanilla into a bowl.
Once the milk and cream mixture has come to a simmer add the milk and sugar mixture. Keeping on the heat continuously stir until the mixture comes to a gentle boil and thickens.
When you can see a film form over the back of the spoon remove the saucepan from the heat, this will take about 15 minutes.
Stir in the pectin and cool to room temperature. Cover and refrigerate for at least 2 hours, preferably overnight.
Once chilled, whisk the mixture again and pour into the ice cream maker with the gelato paddle already fitted. Cover with the lid.
Turn appliance on and set the timer for 40 to 50 minutes.
The gelato is ready when the mixture starts to thicken. To produce a firmer gelato churn in the ice cream/gelato maker for longer.
Serve or store in an airtight container in the freezer.

Lemon Gelato

250ml double cream
500ml full fat milk
1/2 cup of lemon zest
6 lemons juiced
200g granulated sugar
2 tbsp cornstarch
pinch of salt
1 tbsp vanilla extract
1 tbsp liquid pectin
In a medium saucepan, combine the cream and 250ml of the milk. Set over a medium heat and bring to a simmer.
Whilst the cream and milk mixture is heating, whisk the remaining milk (250ml), lemon zest, sugar, cornstarch, salt and vanilla into a bowl.
Once the milk and cream mixture has come to a simmer add the milk and sugar mixture. Keeping on the heat, continuously stir until the mixture comes to a gentle boil and thickens to where it can coat the back of the spoon (this will take about 15 minutes).
Remove the pan from the heat, stir in the pectin and cool to room temperature. Stir in the lemon juice, cover and refrigerate for at least 2 hours, preferably overnight.
Once chilled, whisk the mixture again. With the gelato paddle fitted pour into the ice cream/gelato maker. Cover with the lid.
Turn appliance on and set the timer for 40 to 50 minutes. The gelato is ready when it tarts to thicken. To produce a firmer gelato churn in the ice cream/gelato maker for longer.
Serve or store in an airtight container in the freezer.

Espresso Gelato

250ml double cream
500ml full fat milk
250ml freshly brewed espresso
175g granulated sugar
2 tbsp cornstarch
pinch of salt
1 tbsp liquid pectin
In a medium saucepan, combine the cream and 375ml of the milk. Set over a medium heat and bring to a simmer.
Whilst the cream and milk mixture is heating, whisk the remaining milk, espresso, sugar, cornstarch and salt into a bowl.
Once the milk and cream mixture has come to a simmer add the milk and sugar mixture. Keeping on the heat, continuously stir until the mixture comes to a gentle boil and thickens to where it can coat the back of the spoon (this will take about 15 minutes).
Remove the pan from the heat, stir in the pectin and cool to room temperature. Cover and refrigerate for at least 2 hours, preferably overnight.
Once chilled, whisk the mixture again. With the gelato paddle fitted, pour mixture into the ice cream/gelato maker. Cover with lid.
Turn the appliance on and set the timer for 40 to 50 minutes. The gelato is ready when it starts to thicken. To produce a firmer gelato churn in the ice cream/gelato maker for longer.
Serve or store in an airtight container in the freezer.

Orange, Mango & Passion Fruit Sorbet

300g mango cubes
180g granulated sugar
4 tbsp lemon juice
zest of 1 orange
500ml unsweetened orange Juice
2 passion fruit
Combine the mango, sugar, lemon juice and orange zest in a medium bowl. Leave to stand for 1 hour.
Stir well and puree in a blender.
Stir in the orange juice and passion fruit pulp.
Cover and refrigerate for at least 2 hours, preferably overnight.
With the gelato paddle fitted, pour the sorbet mixture into the ice cream/gelato maker. Cover with lid.
Turn the appliance on and set the timer for 40 to 50 minutes. The sorbet is ready when the mixture starts thicken. The sorbet will have a soft texture.
Serve or store in an airtight container in the freezer.

Prosecco & Grapefruit Sorbet

180ml water
180g sugar
zest of 2 grapefruit
juice of 4 grapefruit
pinch of salt
150ml Prosecco (Italian sparkling wine)
Combine the water, sugar, grapefruit zest and salt in a small to medium saucepan set over a medium-low heat. Cook the mixture until the sugar is dissolved.
Pour the grapefruit juice into the sugar/zest mixture and whisk together. Cover and refrigerate for at least 2 hours, preferably overnight.
Strain the mixture and then whisk in the prosecco.
With the gelato paddle fitted pour mixture into the ice cream/gelato maker. Cover with lid.
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 fitted. 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 firmer 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 fitted. 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 firmer 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 fitted pour the blended mixture into the ice cream maker and set the timer for 30 minutes. The drink is ready when ice crystals begin to form.
Serve immediately.

Icy Homemade Lemonade

2 unwaxed lemons
140g sugar
1L cold water
fresh mint
Place the sugar into a blender and pulse 3 to 4 times on the high setting.
Remove the top and bottom of the two lemons then chop the lemons into quarters and place into the blender with the sugar and half the cold water. Blend on high for 20 seconds or until the lemon is fully chopped.
Strain the lemonade mixture through a sieve into a bowl and add remaining water.
Chill in the fridge for at least 2 hours, preferably overnight.
With the gelato paddle fitted pour the chilled lemonade into the ice cream/gelato maker and set the timer for 30 minutes. The lemonade is ready when ice crystals begin to form.
Serve immediately with a sprig of mint.