Just so you know you weren't being ignored, yesterday I spent some time trying to locate documentation online yesterday. No luck. Wanted to leave the post up top in case someone has it. Sooz probably gave the best advice. While googling, I came across your other post here where you mentioned that the peach ice cream discussion is what's motivating you. So I just want to point out that the recent ice cream frenzy is for a recipe made with either a blender or food processor, no ice cream machine needed.

What a great gift Rachellen. I'm pretty boring when it comes to ice cream. I almost always order "plain" chocolate. But I have made Both the Espresso-Brownie Chunk and the Brown Sugar Pecan and both were a big hit. Here is what you do to get swirls of caramel or chocolate in your ice cream. When the ice cream is ready, place some of it in a container, drizzle in the chocolate sauce, and swirl it just a bit. Use the tip of a knife. Don't mix. Add more ice cream and swirl again. Home Cookin Chapter: Recipes From Thibeault's Table Espresso-Brownie Chunk Ice Cream ================================ Fatlester - Gardenweb 1/2 pound brownies cut in 1/4 inch chunks 1 cup whole Espresso, French or vienna roast coffee beans 2 1/4 cups half and half cream 3/4 cup sugar 3 egg yolks 1 cup whipping cream . Wrap and firmly freeze the brownie chunks Put the coffee beans on a jell-roll pan and over them with a dish towel. Using a veal pounder or the bottom of a heavy sauce pan, press to crush the beans thoroughly. (Do not substitute ground coffee) Transfer the crushed coffee beans to a medium saucepan. Add the half and half cream and heat it to simmering. Cover and simmer 10 minutes , then set the pan aside, off heat, for 15 minutes longer. Strain the liquid through a fine sieve into another saucepan, pressing to remove all liquid from the coffee beans; discard the solids. Stir the sugar into the strained coffee liquid and heat it to simmering. Put the egg yolks in a heatproof bowl and slowly whisk in the coffee liquid (or put the egg yolks in a food processor fitted with the metal blade and process, pouring in the coffee liquid). Cool the mixture slightly by stirring in the whipping cream. Set the bowl over ice or refrigerate until the custard is thoroughly chilled. (Can cover and refrigerate overnight). Transfer the custard to the canister of an ice-cream machine. Follow manufacturer's directions and churn until the ice cream is half frozen. Add frozen brownie pieces and continue churning until frozen. Serve immediately, or transfer ice cream to an airtight freezer container, seal and keep frozen until serving time. (Can freeze for several hours). Home Cookin Chapter: Thibeaults Table - Icecream Brown Sugar Pecan Ice Cream ============================ http://www.essetti.com/applncs/frznrecipes.htm#brsugar 1 cup milk 1 scant packed cup brown sugar 4 egg yolks 3 cups heavy cream 1 cup pecan pieces . Heat the cream. milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is blended, slowly pour it into the liquid in the saucepan, whisking constantly. Cook over heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let the mixture boil at any time or will curdle. strain into a clean bowl and cool thoroughly. Stir in the nuts. Pour the mixture into the bowl of the machine and freeze. Makes 5 cups.

If you have the model number, perhaps you can find her booklet in a pdf here or someplace like this. There is another link here, too. http://cuisinart.com/catalog/product.php?product_id=423&item_id=423&cat_id=10 The above is a link to the user guide but no recipes. Here is a link that might be useful: Kitchen manuals

Michelle, I'm glad it finally froze! When I use mine, as soon as I take the ice cream out and pack it in another container and put it in the freezer, I rinse out the canister with cold water, and shake it off (drying it will result in bits of lint freezing to the sides). I then put it in a plastic bag and right back into the chest freezer. Don't even be tempted to try to make a second batch of ice cream before it refreezes overnight. Lee