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Ice Cream and Frozen Yogurt Maker
English ................................................ 2
USA: 1-800-851-8900
Canada : 1-800-267-2826
México: 01 800 71 16 100
READ BEFORE USE
840120600
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IMPORTANT SAFEGUARDS This is not a toy. Adult supervision is necessary when any appliance is used by or near children. When using electric appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 8. The use of attachments not recom- 2. Check voltage to be sure that the volt- mended or sold by Hamilton age indicated on the nameplate agrees Beach/Proctor-Silex may cause fire, with your voltage. electric shock or injury. 3. To protect against
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Parts and Features 1. ON/OFF Switch 2. Electrical Motor Assembly 3. Lid Opening 4. Churn Blade 5. Cylinder Bowl 6. Lid Lock Tab 7. Lid 8. Handle Lock Freezing the Cylinder Bowl The most important step in making ice cream and frozen dessert is to make sure that the cylinder bowl is thoroughly frozen. 1. Wash and thoroughly dry cylinder bowl. 2. Place cylinder bowl in an upright position in the back of your freezer where the temperature is coldest. The temperature should be at least 0ºF/-18ºC.
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Making Ice Cream and Frozen Yogurt 5. Raise handle to lock lid into position. 1. Prepare one of the suggested recipes or one of your own favorites. You can use any recipe for ice cream, frozen yogurt, or frozen dessert, as long as the recipe does not contain more than one quart (1 L) of ingredients. NOTE: Always chill your mixture in the refrigerator before attempting to freeze-churn. Ice cream mixtures will stay fresh in the refrigerator for a few days. Shake well before pouring the 6. Plug co
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Making Ice Cream and Frozen Yogurt (cont.) 8. Turn off, unplug and remove motor NOTES: assembly • The finished result is a soft, spoonable from the ice cream. Homemade ice cream will bowl. You not be the same consistency of hard may “sea- store-bought ice cream. son” the ice • The unit will operate for 90 minutes to cream by two hours. The unit will automatically wrapping turn off for approximately 10 to 15 cylinder bowl minutes to cool the motor. When the with a clean motor has cooled then the
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Storing Ice Cream and Frozen Yogurt In the ice cream maker When the ice cream is ready it can be left covered in the ice cream maker for approximately 30 to 40 minutes. If placed covered into the refrigerator it can also be left in the ice cream maker for 30 to 40 minutes. In the freezer • Storage temperature must be 0ºF Although ice cream can be stored in (-18ºC) or lower. the freezer for a short period, a lengthy period of storage is not beneficial for • Attach a label to the container with e
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Troubleshooting Things TO CHECK PROBLEM Ice cream is • The cylinder bowl was not in the freezer long enough (preferably overnight). not firm enough • The freezer is not cold enough. Ice cream sets at 10 to 14ºF (-10 to -12ºC). If the freezer is not at 0ºF (-18ºC) the ice cream will not set. • Too much mixture was put in cylinder bowl. Maximum fill is 1 quart. • Ingredients are warm or at room temperature. • The cylinder bowl was left at room temperature for more than 5 minutes before use. • The
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Recipes Old Fashioned Vanilla Ice Cream This recipe takes a little longer, but it is worth the effort. 3 ⁄4 cup (175 ml) sugar 2 large eggs, beaten 1 1 1 ⁄2 cups (375 ml) heavy whipping cream ⁄8 teaspoon (.625 ml) salt 3 1 ⁄4 cups (425 ml) whole milk 1 teaspoon (5 ml) vanilla extract In heavy saucepan, combine sugar, salt, and milk. Cook over medium heat stirring occasionally until mixture is steaming. Reduce heat to low. In medium bowl, slightly beat eggs. Slowly whisk half of the hot mixture
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Strawberry-Banana Variation 3 Stir 3 bananas, mashed; 1 pint strawberries, coarsely chopped; and ⁄4 cup (175 ml) chopped toasted pecans into ice cream after the machine has been churning 15 minutes. Double Almond Chocolate Variation Finely chop 2 ounces (50 g) semisweet chocolate squares. Replace vanilla extract with almond extract. Chop 1 cup (250 ml) of almonds and add into ice cream after the machine has been churning 15 minutes. Cookie Dough Variation Cut up 1 cup (250 ml) refrigerated cook
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Raspberry Ice Cream 1 cup sugar 2 teaspoons (10 ml) lemon juice 1 1 ⁄2 cup (375 ml) frozen raspberries, 1 cup (250 ml) heavy cream slightly thawed 1 cup (250 ml) milk Remove raspberries from freezer and allow to become slightly soft. Then mash or puree, (strain the seeds if desired). Combine sugar, lemon juice, and fruit. Stir until well mixed. Stir in cream and milk. Start ice cream maker and pour mixture through hole in lid. Freeze until desired consistency or the unit stops. Chocolate-Raspbe
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Strawberry Cheesecake Ice Cream 1 teaspoon (5 ml) vanilla extract 3 ounces (85 g) cream cheese (softened) 1 (17-ounce [475 g]) can sweetened 1 cup (250 ml) frozen strawberries (slightly thawed) condensed milk 1 1 cup (250 ml) heavy whipping cream ⁄2 cup (125 ml) graham cracker crumbs Remove cream cheese and strawberries from the refrigerator. Allow cream cheese to soften and the strawberries to become slightly thawed. In a medium bowl, beat cream cheese until fluffy. Gradually add sweetened con-
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Hot Fudge Sauce 3 (1-ounce [25 g]) squares unsweetened chocolate 1 ⁄2 cup (125 ml) half ’n half 3 ⁄4 cup (175 ml) sugar Dash of salt 1 ⁄4 cup (60 ml) butter or margarine 1 teaspoon (5 ml) vanilla extract In medium saucepan combine chocolate, half ’n half, sugar, and salt. Cook over medium heat, stirring continuously until chocolate is melted. Remove from heat and whisk in vanilla extract and butter. Continue to whisk until smooth. Serve warm over ice cream. Lemon Sauce 3 ⁄4 cup (175 ml) sugar
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Customer Service If you have a claim under this warranty, please call our Customer Service Number. For faster service please have model, series, and type numbers ready for operator to assist you. These numbers can be found on the bottom of your appliance. MODEL: _______________ TYPE: ________________ SERIES: _________________ This warranty applies to products purchased in the U.S. or Canada. LIMITED WARRANTY This product is warranted to be free from defects in material and workmanship for a p
