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NOTE! Turning the appliance off during operation may lead to freezing of the mixture and may block the agitator
blades.
Remember that fresh homemade ice cream will not have the same thickness as a solid ice cream sold
commercially. Although it is frozen, it will remain soft. To prepare thick ice cream, pour the ice cream from the
container to a closed container or to jars with lids using a rubber or wooden paddle. Place these containers into
the freezer for several hours until the ice cream gets thick. You can leave the ice cream in the freezer container,
so that the ice cream gets thick, for a short period of time (over 30 minutes). After that, the ice cream will be
ready.
Note: The maximum volume of mixture that can be prepared in a container is 0.7 l. As the mixture expands
during freezing, the maximum amount of ice cream, which can be obtained is approximately 700 ml.
CLEANING AND MAINTENANCE
Before disassembling or cleaning, turn off the ice cream maker and disconnect the power cord from the wall
outlet.
Do not put the appliance components into a dishwasher. Wipe the base unit (containing the motor) with a damp
cloth or sponge. Never use sharp objects, scrapers or abrasive cleaners, as they may damage the appliance.
Do not immerse the base unit with the electric motor is located into water.
After cleaning, wipe all parts of the device dry.
Do not put the ice cream container into the freezer not having wiped it dry.
Do not place the agitator and its shaft into the freezer.
ICE CREAM RECIPES
White chocolate ice cream
Ingredients:
White chocolate
–
100 g
Cream (fat content not less than 30%)
–
250 ml
Plain yogurt
–
70 g
Powdered sugar
–
50 g
Process Description:
Break chocolate into pieces, place in a bowl and add a half of the mentioned cream quantity. Melt the chocolate in
a water bath. Let the mixture cool slightly, then add the rest of the cream and yoghurt, and whisk the mixture well.
Leave the mixture at room temperature for 5 min. This is necessary for the mixture to infuse. Place the obtained
mixture into the ice cream maker and agitate for 30 minutes.
Raspberry sorbet
Ingredients:
Fresh or frozen raspberries
–
450 g
Sugar
–
100 g
Water
–
125 ml
Juice of one lemon
Process Description:
Prepare raspberry puree in a blender. If large pits are seen, strain the puree through a sieve. Mix water and sugar
and boil until the syrup becomes light-yellow. Cool the syrup, and mix it with raspberry puree and lemon juice.
Place the obtained mixture into the ice cream maker and agitate for 30 minutes. Serve with whole raspberries.
Banana and lemon ice cream
Ingredients:
One large ripe banana
Juice of one lemon
Milk (fat content 3.2%)
–
200 ml
Cream (fat content not less than 30%)
–
100 ml
Sugar
–
80 g
Process Description:
Using a blender, prepare a homogeneous mixture of banana, lemon juice and sugar. Add milk and cream. Place
the obtained mixture into the ice cream maker and agitate for 30 minutes. Serve the refreshing ice cream with
slices of banana and strips of lemon peel.
Homemade ice cream
Ingredients:
Cream (fat content not less than 30%)
–
400 ml
Milk (fat content 3.2%)
–
150 ml
Sugar
–
150 g
Egg yolk
–
3 pcs
Vanilla sugar - 1 teaspoon
Process Description:
Start boiling milk. At the first signs of boiling, remove milk from oven and cool to the temperature 30-
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Thoroughly whisk egg yolks, sugar and vanilla sugar in a separate container. Whip until thick homogeneous white
