Smoothie Recipe with Donvier Ice Cream Maker?

cuisinart freezer bowl image

Heather

I was wondering if anyone whose had this ever made smoothies with it, or know a tweak I could make in the recipe to make it more smoothie-like?

Answer
The Donvier Ice Cream Maker is the one I use at home and have in my freezer all the time. The Donvier Ice Cream Maker allows you to create all natural premium ice cream and elegant sorbets in less than 20 minutes. Freeze the Chillfast cylinder overnight, add your favourite ingredients and turn the handle occasionally — no salt or electricity required. Make your homemade frozen desserts light and healthy or rich and decadent; it's your choice.

Experiment with various recipes, selecting sun-ripened fruit, yogurt, bittersweet chocolate chunks, toasted nuts, candy or chocolate bar pieces — whatever strikes your fancy. With a Donvier Ice Cream Maker dessert has never been so quick, easy or fun to make!
Donvier Ice Cream Maker $69.99

Cuisinart's Pure Indulgence 2 Quart Frozen Yogurt, Sorbet & Ice-Cream Maker is a fully automatic machine that makes 2 quarts of your favourite frozen dessert or drinks in as little as 25 minutes. It's so easy — the integrated motor, double-insulated freezer bowl and automatic mixing paddle do all the work. Results are consistently smooth, cleanup is easy, and the brushed stainless steel styling is simply sensational. Features a large ingredient spout for adding mix-ins, recipe book and 3 year limited warranty.

does anyone have a good recipe for banana ice cream?

cuisinart freezer bowl image

mfunke76

i have a Cuisinart Ice-20 electric ice cream maker and would love a good banana ice cream recipe.

Answer
BANANA ICE CREAM

2 c. heavy whipping cream (1 Pint)
1 cup whole milk
1 inch split vanilla bean (optional)
2 eggs (whole)
1 c. sugar
1 teaspoon vanilla extract
2 peeled bananas (medium)

Add whipping cream, whole milk, and vanilla bean in a pan and simmer for 15 - 20 minutes. Stir constantly and do not cover.
In a seperate bowl mix the eggs and sugar until well blended.

After the cream and milk has been simmering, take out the vanilla bean and add the egg/sugar mixture to the pan, maintaining the simmer and the stirring.

When this begins to thicken (approx 3-5 minutes) remove from heat, cover with seran wrap (tight to the mixture), and put in the fridge until completely cool.

Once cool add the bananas (diced), the mixture, and the vanilla extract into a blender and blend for 4 minutes on high or until it looks slightly frothy.

Immediately (do not let mixture settle) put this in your ice cream machine and chill per the machine's instructions. It will make just under 2 quarts, perfect for a 2 quart machine and to add in fixings per your pleasure (chocolate chips are great).

If you have a 1 quart machine either 1/2 the ingrediants or re-whip the 2nd half and process two batches.


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BANANA SPLIT ICE CREAM

4 bananas
1 carton frozen strawberries
1 can chunk pineapple
6 oz. chopped pecans
1 quart half and half
1 can sweetened condensed milk
3/4 tsp. vanilla
1 small lime
milk

Mash 3 bananas and cut the other one in (round) slices. Add the juice from one small lime. Add vanilla, half and half and the can of sweetened condensed milk. Add can of pineapple and its juice. Add the frozen strawberries and pecans. Add milk to finish filling ice cream freezer Pour into freezer and freeze as any other ice cream.

How do you get ingredients thick enough in home made ice cream?

cuisinart freezer bowl image

Ava

We bought a nice, Cuisinart Ice Cream maker and have been unable as yet to get the ingredients thick enough to make into ice cream! We have followed directions, frozen the bowl but when we get to the twenty minute mark, it is still not even close to being thick! Anybody else have this problem? Thanks!

Answer
With traditional home-made ice cream freezers, the procedure is known as "packing"--after the ice cream has begun to thicken, the freezer is packed with ice and salt and allowed to achieve a harder freeze for a time. With the Cuisinart unit, you might try stopping after 20 minutes, placing the bowl in the freezer for a half-hour or so, and then trying it for consistency. The earlier freezing process with agitation allows air to be worked into the mix, which causes the ice cream to freeze in smaller, softer crystals. Then, when the pre-frozen mix goes into the freezer for packing, it will not freeze into a hard, icy mass.