Clatronic ICM 3581, Instruction Manual, Page: 6 / 58

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ICM3581_IM_13 Languages 03.11.16
NOTE:
The ice cream can be made faster, if the ingredients have
a temperature of less than 10 °C. Otherwise it takes a bit
longer.
Initial Operation
NOTE:
Before making ice cream, put the bowl into the deep-freeze
and cool it for at least 12 hours at –18 °C.
1. Place the ring on the housing.
2. Insert the shaft into the stirring paddle (see. fig. a).
3. Insert the motor housing into the recess in the cover until
it engages (1a).
4. Insert the assembled stirrer into the bottom of the motor.
5. Mix the ingredients according to the recipe. Remove the
bowl from the deep-freeze. Put the mass into the bowl.
Do not overfill the bowl, the max. ingredient amount is
800 ml. Further ingredients can be added through the feed
opening if necessary.
6. Place the cover with the motor housing and the stirring
paddle on the bowl.
7. Lock the lid with a short rotation clockwise.
8. Make sure the switch on the motor housing is at “0”
position. Insert the power supply plug into a correctly
installed earthed socket.
9. Start and stop the stirring operation using the switch on
the motor housing.
10. Pull the power supply plug out of the socket.
11. Unlock the lid with a short rotation anti-clockwise. Then
remove the stirrer.
12. Remove the motor housing from the transparent cover.
Recipes
Vanilla Ice Cream
Ingredients: 4 egg yokes, 200 ml milk, 60 g crystal sugar
(fine), 1 teaspoon vanilla sugar, 125 ml cream unsweetened.
Mix the egg yolks with the crystal and vanilla sugar with a
mixer until foamy (the mass must be nearly white). Crystal
sugar is more easily soluble than household sugar. Add liquid
cream. Warm milk in a pot, add egg yolk mixture. Heat for
further 2 min., do not allow to boil. Allow the mixture to cool
down and then put into deep-freeze for 20 min. (not longer, to
prevent crystallising). Then mix again briefly and fill into the
ice cream bowl. Mix for approximately 30 - 40 min. in the ice
cream maker. In the beginning it looks somewhat granular,
becomes smooth later however.
Frozen Yoghurt
Ingredients: 500 ml yoghurt mass, 125 g sugar, 1 teaspoon
vanilla excerpt, 3 egg whites.
For the yoghurt mass, put about 1 kg skimmed milk yoghurt
into a strainer, which has been lined with a thin cloth. Put
transparent film on top, weigh down with a plate, and allow
to drip off for at least 6 hours. The yoghurt should now
have the consistency of firm curd cheese or cream cheese.
Mix yoghurt mass, sugar and vanilla excerpt well. Mix the
egg white until stiff and mix carefully with the mass. Fill the
mass into the bowl and run the ice cream maker for approx.
30 - 40 min. Depending upon taste, you can also select a
shorter preparing time.
According to taste, you can also refine the yoghurt mixture:
Basic mixture (see above) with additionally e. g. up to 250 g
fruit puree or a crushed, ripe banana or berry pieces accord-
ing to taste.
NOTE:
Add the further ingredients to the basic mixture and cool
everything thoroughly in the refrigerator again: On the one
hand in the aromas blend better and on the other hand
making ice cream in the ice cream machine is faster.
Lime Sorbet
Ingredients: 200 g crystal sugar, 200 ml water, 7 limes,
½ orange, 1 egg white.
Put fine crystal sugar (more easily soluble than normal
household sugar) and 200 ml water into a pan. Stir at low
temperature with a wooden spoon, until the sugar has
dissolved. Then cook for approx. 1 min. and allow to cool. Mix
the juice of 7 limes (approx. 175 ml) with the juice ½ orange.
Add sugar syrup. Beat the egg white of a small egg (or half of
a large egg) until nearly stiff and mix into the juice mixture. It
is best to put this mixture into the deep freeze for 20 min. (not
longer, too prevented crystallising). Then mix again briefly
and put into the bowl. Mix for approximately 30 min. in the ice
cream maker.
Lime sorbet should be eaten relatively quickly, so that it does
not become liquid again. This recipe yields approx. 800 ml
sorbet.
You can find further recipes in cookbooks or on the Internet.