9
10
Using Your
Frozen Dessert Maker
1
Plug the cord into a 120V AC outlet
2
Set the timer for 5 minutes longer than the desired setting of your
recipe and utilize this time to allow the removable and fixed bucket
to reach the most efficient temperature before adding ingredients.
3
After the first five minutes add your recipe ingredients to the
removable bowl. Never add warm or hot ingredients to the bowl.
Always start with a chilled recipe.
4
The recipes in this manual have been customized for this appliance.
If you are using recipes other than those found in this manual ensure
that you do no fill the removable bucket greater than half full.
Recipes will expand during the processing time.
5
Your transparent cover contains a fixed opening that allows you
to add flavored syrups and or other ingredients such as nuts,
chocolate chips, raisins, etc. Do not add these ingredients until
halfway through the processing cycle and the ingredients have
begun to thicken. Do not add any ingredients with alcohol until
the end of the processing of ingredients as this will prevent your
recipe from reaching the desired consistency.
6
Most recipes will be completed within 20 – 40 minutes. Your dasher
motor is designed to reverse direction once the proper consistency
has been reached. If you desire a thicker consistency you add another
5 minutes to the mixing cycle, being sure not to exceed 60 minutes
of total mixing time.
7
If your dasher motor stops mixing you have reached the optimum
consistency of your recipe. Immediately unplug the appliance from
the outlet to avoid damaging the dasher motor.
Helpful Hints (cont.)
4
If you want creamier ice cream use different types of cream or milk.
The higher the fat content of the base, the creamier your dessert will
be. Most restaurants use a specialty cream that contains 40% fat.
This can usually be found in specialty stores. Fat contents of various
dairy products are as follows:
a. Manufacturing cream – 40% fat (specialty stores)
b. Heavy Cream - 36%
c. Light Whipping Cream - 30%
d. Light Cream 18%
e. Half and Half 11%
f. Whole Milk 8%
5
Always make sure your sugar is completely dissolved, if it's not,
ice will form around the sugar crystal.
6
If the recipe you are preparing needs to be cooked on the stove
prepare it 24 hours in advance. This will allow you to store the base
in the refrigerator and have it properly chilled for processing.
7
Temperature and thickness of the base is the number one factor in
determining processing time. A well chilled base can be completed
in as little as 20 minutes
8
The consistency of your ice cream upon completion is that of soft
serve. This is the same in the most expensive ice cream makers used
in restaurants. The difference is that restaurants (and manufacturing
facilities) use a “hardening cabinet” that blast-freezes the ice cream
is a much shorter time frame than a standard home freezer. To
achieve the same hardness simply transfer your finished ice cream
to an airtight container and store in your freezer for 1 hour.
9
You can make delicious slushies with this appliance by simply
pouring your favorite carbonated beverage in the removable bucket.
Do not attempt this with diet beverages as they will tend to freeze
to the side of the removable bucket causing your dasher motor
to become stuck.
HSN07_IceCreamMaker 3/19/07 10:18 AM Page 9
