Helpful Hints
•
Some ice cream recipes require
the mixture to be pre-cooked. You
can make the recipe at least one
day in advance. This will allow the
mixture to cool down completely
and also add volume. We
recommend that you pre-chill the
ice cream mixture for better
results.
•
Uncooked recipes will give you the
best results when an electric mixer
is used to cream the eggs and
sugar. This helps increase the
volume in the ice cream mixture.
•
Most ice cream recipes are a
combination of cream, milk, eggs
and sugar. You may use any type
of cream that you prefer, but the
type of cream that you do use will
affect the flavor and texture of the
ice cream that you are making.
The higher the percentage of fat in
the cream, the richer the ice cream
and the softer the texture.
i.e. heavy cream has 35% fat,
whipping cream has 30% fat,
coffee or light cream has 18% fat
and half & half has 10% fat. Any
combination may be used but the
total liquid measurement must
remain the same.
•
The ice cream mixture will stay
fresh in the refrigerator for several
days. Just make sure that it is well
covered. Before adding to the
freezer canister, stir it to make
sure that the ingredients are well
mixed together.
•
When pouring into the freezer
canister, stop at least 1" below the
top of the canister as the mixture
will increase in volume during the
freezing process.
•
If you wish to add alcohol to your
ice cream recipe, add it when the
mixture is semi hard or about 15
minutes into the process.
•
If you are making a fruit sorbet,
please note that the flavor of the
sorbet will greatly depend on the
ripeness of the fruit and/or type of
juice that you use. If you find that
the fruit is too tart, add sugar; if it
is too ripe, decrease the amount of
sugar. Also keep in mind that
freezing lessens the sweetness of
the recipe.
•
You can use artificial sweeteners
instead of sugar if you wish.
Please note though that heat
affects the sweetness of the
artificial sweetener. We
recommend that you use artificial
sweeteners to mixtures that are
cold or that have been completely
cooled. When a recipe calls for
you to heat the liquid ingredients
so that the sugar may dissolve,
omit the heating process and
simply stir in the artificial
sweetener until it is thoroughly
dissolved.
•
Always start with liquid ice cream
mixtures when preparation starts.
Do not use stiff mixtures such as
whipped cream or frozen liquids.
•
Do not operate the unit longer than
required. If after 40 minutes the
mixture is not yet solid or has
thawed again, do not continue.
Possible reasons for mixture not
freezing: the freezer canister was
not cold enough; the mixture was
too warm; the proportion of the
ingredients was not correct.
•
Do not store prepared ice cream in
the freezer canister for more than
a few days.
Disposal of Unit
The gel in the freezer canister contains
no toxic materials. You may dispose of
as normal household waste.
5
6
Recipes
No Cook Coffee/Amaretto Ice Cream
2
Cups Half-and-half
3
Tbs. Instant Coffee
2
oz.
Amaretto liqueur
1 ½ Cups Sugar
1
Tbsp. Vanilla extract
4
Cups Heavy Cream
1.
In a small bowl combine the half and half, instant coffee, sugar, vanilla extract
and Amaretto.
2.
Stir to dissolve the sugar. Add the heavy cream.
3.
Pour half of the mixture into the freezer canister and refrigerate the balance of
the mixture for a second batch.
4.
Freeze as directed.
5.
Garnish with coffee beans.
Makes about 2 quarts
Strawberry Ice Cream
5
oz.
Sugar
5
oz.
Milk
3.5 oz.
Cream
7
oz.
Fresh Strawberries
1
Egg
1.
Beat the egg together with the sugar.
2.
Cut the strawberries into small pieces and add to the egg mixture.
3.
Add the milk and the cream to the strawberry mixture.
4.
Pour into the freezer canister and freeze as directed.
