5
Cleaning Your Ice Cream Maker:
WARNING: Always unplug the product before cleaning or storing it.
NOTICE: Never immerse the motor base, plug or cord in water or any other liquid.
•
Do not wash parts in the dishwasher.
•
Do not clean with scouring powders, steel wool pads, or other abrasive materials.
Freezer Bowl: Allow the freezer bowl to reach room temperature before attempting to
clean. Wash the inside of the bowl, then dry thoroughly. Do not immerse in water.
Paddle: Remove the paddle from the power unit, wash then dry thoroughly.
Lid: Wash the lid then dry thoroughly.
Power unit: Wipe with a damp cloth, then dry.
Recipes:
Chocolate mint ice cream
Skimmed Milk
–
¾ Cup
Heavy Cream
–
¾ Cup
Grated Chocolate
–
4 tsp
Confectioner’s
Sugar - 4 tsp Peppermint Extract - few drops
Place the milk and sugar into a saucepan. Place over a low heat and stir until the sugar has dissolve, then
leave until cold. Stir the cream and peppermint essence into cooled milk. Pour the mixture into freezer
bowl with the paddle running. When the mixture starts to freeze add the grated chocolate down the
chute. Allow to freeze until the desired consistency is achieved.
Strawberry Ice Cream
Fresh strawberries - ¾ Cup
Heavy cream
–
½ Cup
Confectioner’s sugar –
¼ Cup
Lemon juice - ½ Lemon
Puree the strawberries until smooth, add the remaining ingredients. Pour the mixture into the freezer
bowl with the paddle running. Allow the mixture to freeze until the desired consistency is achieved
Lemon Sorbet
Granulated Sugar - ¾ Cup
Juice from ½ medium size orange
1/2 egg white
Water - ¼ Cup
Lemon Juice - ¼ Cup
Place the sugar and water in a saucepan. Stir over a low heat until the sugar has dissolved. Bring the
mixture to the boil and allow to boil for 1 minute. Remove from heat and allow to cool. Add the orange
and lemon juice. Whisk the egg white until almost stiff and then stir into the lemon mixture. Pour the
mixture into the freezer bowl with the paddle running. Allow to freeze until the desired consistency is
achieved.
Custard Based Vanilla Ice Cream
1 Egg yolk
Skimmed Milk ¼ Cup
Vanilla extract few drops
Confectioner’s
Sugar ¾ Cup
Heavy Cream ½ Cup
Place the egg yolks and sugar in a glass bowl and beat together. In a saucepan slowly bring the milk to
boiling point, then pour onto the egg mixture beating together. Return the mixture to the pan and stir
constantly until the mixture thickens and forms a film over the back of the spoon. Do not let it boil or the
mixture will separate. Remove from heat and leave until cold. Stir in the cream and vanilla extract. Pour
the mixture into the freezer bowl with the paddle running. Allow to freeze until the desired consistency
is achieved.
