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NewAir AIC-220
Ice Cream Maker
INSTRUCTION MANUAL
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INTRODUCTION:
This is an automatic, self-refrigerated ice cream maker. For your safety and continued enjoyment of this product, read
this instruction manual carefully before using.
SPECIFICATIONS:
Model Number: AIC-220
Capacity: 1.5 quart
Voltage: 110-120V
Frequency: 60 Hz
Power Consumption: 150 W
Cooling Temperature: -0.4~--31℉
Unit Dimensions: 15.2” x11.8” x 12.3”
Package Dimensions: 17.7” x 13.6” x 14.3”
N.W: 26.9 lbs.
G.W: 29.5 lbs.
IMPORTANT SAFEGUARDS:
When using any electrical appliance, basic safety precautions should always be followed to reduce the risk of fire,
electric shock, and/or injury. Please follow the guidelines below:
1. Read all instructions before using.
2. Ensure the voltage is compliant with the voltage range stated on the rating label, and make sure the power
outlet and cord is in good condition.
3. If the power cord is damaged, it must be replaced by the manufacturer, an authorized service agent or a
similarly qualified person.
4. Place the ice cream maker on an even, level surface. Do not rest the unit on an angle.
5. To protect against electric shock, do not let the power cord or vents get wet. Also, do not submerge the unit
in water.
6. Unplug the appliance from the power supply after using or before cleaning.
7. Keep the appliance at least 3.15” (8 cm) from other objects to ensure proper airflow.
8. Do not use any accessories or parts not recommended by the manufacturer.
9. This appliance is not intended for use by persons (including children) with reduced physical, sensory or
mental capabilities, or lack of experience and knowledge, unless they have been given supervision or
instruction concerning its use by a person responsible for their safety. Close supervision is necessary when
this appliance is used by or near children.
10. Do not operate this appliance near heat sources such as flames, hot plates or stoves.
11. Do not switch on the power button frequently. Wait at least 5 minutes. This will prevent compressor
damage.
12. To prevent fire and short circuiting, do not insert metal objects or any other objects into the appliance.
13. When removing ice cream from the unit, be sure to carefully remove the mixing bowl from the unit.
14. Make sure the mixing bowl and mixing blade are installed before turning the unit on.
15. The initial temperature of the ingredients is 77±9℉. Do not pre-freeze ingredients, as this can block or
damage the mixing blades.
16. Do not remove the blender motor from the ice cream machine while the unit is in operation.
17. After the ice cream making process has been completed, you can keep the ice cream cooler longer by
removing the blender motor. This will also ensure long motor life.
18. Do not use this ice cream maker outdoors.
19. Do not clean this ice cream maker with harsh chemicals or cleaners.
20. Please keep this instruction manual for future reference.
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PARTS & FEATURES:
Illustration 1 – Parts List
BEFORE USING FOR THE FIRST TIME:
Cleaning the Ice Cream Maker
Before using the ice cream maker for the first time, thoroughly wash all parts in warm, soapy water. This includes all
parts that will come into contact with your ice cream (fixed bowl, removable mixing bowl, mixing blade, transparent lid,
refill lid, measuring cup and spoon).
Adding Ingredients
Prepare recipe ingredients from the recipes listed in this instructional manual or use your own recipe. Place the
mixing bowl in the unit and pour your ingredients in the bowl. Because this ice cream maker has a built-in
compressor, you will not need to freeze ingredients in a freezer.
Assembly
WARNING: Make sure the power cord is unplugged.
IMPORTANT: The unit should be placed on a flat, even surface and needs to remain upright at all times.
1. Place the seal ring on top of the fixed bowl.
2. Place the removable bowl into the fixed bowl located in the unit’s interior.
3. Place the mixing blade in the removable bowl.
4. Place the transparent lid on top of the bowls and keep the mixing blade fitted in the center of the transparent
lid.
5. Place the refill lid on the transparent lid.
6. Mount the blender motor onto the transparent lid and make sure the motor axis is correctly fitted in the hole at
the top of the mixing blade.
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MAKING ICE CREAM & FROZEN DESSERTS:
Illustration 2 – Control Panel
Connect the Ice Cream Maker to a Power Source
Make sure that the voltage indicated on the rating label is compatible with your home voltage. Plug the unit into a
power outlet.
Button Functions
[POWER] Button: After connecting the unit to the power supply, press the [POWER] button. The LCD screen should
display “60:00”; this means the default operating time is 60 minutes.
[TIMER] Button: The unit can be set to 10, 20, 30, 40, 50 and 60 minutes of operation time. You can change the
operating time by repeatedly pressing the [TIMER] Button. You can select different operating times according to your
taste preferences, but the default time will be 60 minutes.
[START/STOP] Button: After the operating time is set, press the [START/STOP] button to begin the ice cream
making process. The unit will immediately start mixing and cooling your ingredients and both indicators will light up.
When the countdown ends, operation will automatically stop, and the unit will beep 10 times. The LCD screen will
then display "00:00".
If the ice cream is not immediately removed or if the machine has not been turned off for 10 minutes, the unit will
automatically go into “Extended Cooling” mode to prevent the ice cream from melting.
Compressor Self-Protection Function:
1. If the POWER button is pressed during the ice cream making process, the machine will automatically begin to
count down for 3 minutes. When the countdown ends, the machine will resume again, and the mixing and
cooling functions will start simultaneously. If the POWER button is pressed again during the countdown, the
mixing function will start immediately, but the cooling function will only start after the end of the countdown.
2. If the machine suffers a power failure or is suddenly unplugged during the ice cream making process, the
automatic countdown function will be deactivated. If this occurs, wait 3 minutes before turning on the
machine again. Otherwise, the unit will go into compressor self-protection mode.
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Additional Functions
Stopping Operation: You can stop the machine by pressing the [START/STOP] Button for 2 seconds, or press the
[POWER] button once whenever the machine is running.
Adjusting Operating Time (When Machine is in Operation): When the machine is running, you can adjust the
operating time by repeatedly pressing the [TIMER] Button. Five minutes will be added at a time until the maximum
60 minutes is displayed on the LCD screen. The operating time can be increased but cannot be decreased.
Adjusting Operating Time (After the Cycle is Completed)
When the preset time (60, 50, 40 minutes etc.) is complete and when the machine stops and returns to its initial
default status, you can achieve a harder ice cream consistency by following these steps:
1. Restart the machine by pressing the [START/STOP] button for 2 seconds.
2. Select an operating time (10/20/30/40/50/60 minutes) by pressing the [TIMER] button, and then by pressing
the [START/STOP] button.
3. The machine will continue to operate for your set time, and will then stop.
Controlling the Volume of Ingredients
To avoid ingredient overflow, make sure the ingredients do not exceed 80% capacity of the removable bowl, as ice
cream expands when being formed.
STORING ICE CREAM:
Remove the finished ice cream and transfer into another container using a plastic scoop or a wooden spoon. Do not
use a metal scoop, as doing so can scratch the removable bowl.
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ICE CREAM RECIPES:
Vanilla Ice Cream
(Makes ten 1/2-cup servings)
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1 cup whole milk
3/4 cup granulated sugar
2 cups heavy cream
1 /2 teaspoons pure vanilla extract to taste
In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved
(about 1 – 2 minutes on low speed). Stir in the heavy cream and add the vanilla extract to taste. Turn the ice cream
machine on, pour the mixture into the removable mixing bowl and let the mix thicken for about 50 – 60 minutes.
Nutritional Analysis per Serving:
Calories: 239 (68% from fat); carbohydrates: 17g; protein: 2g; fat: 18g; saturated fat: 11g; cholesterol: 69mg; sodium:
30mg
Variations:
Mint Chip: Omit the vanilla and replace with 1 to 1-1/2 teaspoons of pure peppermint extract to taste. Chop up 4
ounces of your favorite bittersweet or semi-sweet chocolate bar into tiny, uneven pieces. Add the chopped chocolate
during the last 5 minutes of mixing.
Butter Pecan: Melt 1 stick of unsalted butter in a 10-inch skillet. Add 1 cup of roughly chopped pecans and 1
teaspoon of kosher salt. Cook over medium-low heat, stirring frequently until the pecans are lightly browned.
Remove from heat and strain. The butter will now have a pecan flavor and can be saved for future use.
Allow the
pecans to cool completely. Add the toasted buttered pecans to the mix during the last 5 minutes of mixing.
Cookies & Cream: Add 3/4 cup of coarsely chopped cookies or your favorite candy during the last 5 minutes of
mixing.
Basic Chocolate Ice Cream
(Makes ten 1/2-cup servings)
1 cup whole milk
1/2 cup granulated sugar
240g or 8 ounces bittersweet or semi-sweet chocolate, broken into 1/2-inch pieces
2 cups heavy cream
1 teaspoon pure vanilla extract
Heat the milk until it is just bubbling around the edges (this may be done on the stovetop or in a microwave). In a
blender or food processor, combine the sugar and chocolate until the chocolate is finely chopped. Add the hot milk
and blend until mixture is smooth. Transfer mixture to a medium bowl and let the chocolate mixture cool completely.
Stir in the heavy cream and vanilla to taste. Turn the machine on and pour the mixture into the mixing bowl. Let the
mix thicken for about 50 – 60 minutes.
Nutritional Analysis per Serving:
Calories: 370 (68% from fat); carbohydrates: 34g; protein: 3g; fat: 25g; saturated fat: 11g; cholesterol: 65mg; sodium:
31mg
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Variations:
Chocolate Almond: Add 1/2 teaspoon pure almond extract along with the vanilla. Add 1/2 - 3/4 cup chopped, toasted
almonds or chopped chocolate-coated almonds during the last 5 – 10 minutes of freezing.
Chocolate Cookie: Add 1/2 - 1 cup chopped cookies during the last 5 minutes of freezing.
Chocolate Fudge Brownie: Add 1/2 - 1 cup chopped, day-old brownies during the last 5 minutes of freezing.
Chocolate Marshmallow Swirl: When transferring the ice cream to a container for freezing, layer it with drizzles of
your favorite chocolate sauce and scoops of marshmallow crème.
Fresh Strawberry Ice Cream
(Makes ten 1/2-cup servings)
250g or 1 pint fresh, ripe strawberries, stemmed and sliced
3 tablespoons freshly squeezed lemon juice
1 cup sugar, divided
1 cup whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice and 1/3 cup of the sugar; stir gently and allow the
strawberries to marinate in the lemon juice for 2 hours. In a medium bowl, use a hand mixer or a whisk to combine the
milk and granulated sugar until the sugar is dissolved, about 1 – 2 minutes on low speed.
Stir in the heavy cream, vanilla, and any remaining juice from the strawberries. Turn the machine on, pour the mixture
into the mixing bowl and let mix thicken for about 50 – 60 minutes. Add the sliced strawberries during the last 5
minutes of freezing.
Please Note: This ice cream will have a “natural” pale pink appearance. If a deeper pink color is desired, sparingly
add drops of red food coloring until the desired color is achieved.
Nutritional Analysis per Serving:
Calories: 222 (61% from fat); carbohydrates: 20g; protein: 2g; fat: 15g; saturated fat: 10g; cholesterol: 57mg; sodium:
26mg
Eggnog Ice Cream
(Makes ten 1/2-cup servings)
1/2 cup pasteurized egg product
3/4 cup sugar
1 cup whole milk
2 cups heavy cream
1 teaspoon rum extract
1 teaspoon brandy extract
1/2 teaspoon pure vanilla extract
1/8-1/4 teaspoon freshly grated nutmeg, to taste
Combine the pasteurized egg product and sugar in a medium bowl and beat on medium speed with a hand mixer until
thickened and pale yellow in appearance, about 1-1/2 to 2 minutes. Stir in the whole milk, heavy cream, rum extract,
brandy extract, and vanilla extract and blend on low speed. Stir in the nutmeg to taste.
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Turn the ice cream maker on, pour the mixture into the freezer bowl through the ingredient spout and let mix until
thickened, about 50 – 60 minutes. The ice cream will have a soft, creamy texture.
Nutritional Analysis per Serving:
Calories: 244 (67% from fat); carbohydrates: 17g; protein: 3g; fat: 17g; saturated fat: 11g; cholesterol: 69mg; sodium:
46mg
Peppermint Stick Ice Cream
(Makes about ten 1/2-cup servings)
1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1/2 teaspoons pure vanilla extract
1 teaspoon peppermint extract
3/4 cup crushed hard peppermint candies
In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved,
about 1 – 2 minutes on low speed. Stir in the heavy cream, vanilla and peppermint extract. Turn the machine on, pour
the mixture into the freezer bowl through ingredient spout and let the mix until thicken for about 50 – 60 minutes. Add
the crushed peppermint candies during the last 5 minutes of mixing.
Nutritional Analysis per Serving:
Calories: 282 (58% from fat); carbohydrates: 28g; protein: 2g; fat: 18g; saturated fat: 11g; cholesterol: 69mg; sodium:
36mg; fiber: 0g
SORBET & SHERBET RECIPES:
Fresh Lemon Sorbet
(Makes ten 1/2-cup servings)
2 cups sugar
2 cups water
1 – 1 ½ cup freshly squeezed lemon juice
1 tablespoon finely chopped lemon zest (use a vegetable peeler to remove the colored part of the citrus rind)
Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low
and simmer without stirring until the sugar dissolves, about 3 – 5 minutes. Cool completely. This is called simple
syrup and may be made ahead in larger quantities to have on hand for making fresh lemon sorbet. Keep refrigerated
until ready to use. When cool, add the lemon juice and zest; stir to combine. Turn the machine on, pour the lemon
mixture into the mixing bowl and mix until thickened, about 50 – 60 minutes.
Nutritional Analysis per Serving:
Calories: 204 (0% from fat); carbohydrates: 52g; protein: 19g; fat: 0g; saturated fat: 0g; cholesterol: 0mg; sodium:
2mg
Variation:
Fresh Pink Grapefruit Sorbet: Substitute 1-1/2 cups freshly squeezed pink grapefruit juice for the lemon juice, and 1
tablespoon finely chopped grapefruit zest for the lemon zest. Add 1/4 cup orgeat syrup (almond-flavored) to the
mixture. Orgeat syrup is used for cocktails such as a Mai Tais or Scorpions and can be found in the drink mixers
section in most grocery stores.
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Fresh Mango Sorbet
(Makes about ten 1/2-cup servings)
4 ripe but firm mangoes, about 12 ounces each, peeled, pitted and cubed
2/3 cup sugar
1/2 cup corn syrup
6 tablespoons fresh lemon or lime juice
Combine the mango cubes, sugar, corn syrup and lemon juice in a blender or food processor that has been fitted with
a metal blade. Pulse to chop, then process until thick and smooth, scraping the jar or work bowl as necessary with a
spatula. The mango purée may be made up to one day ahead; cover and refrigerate until ready to use. Turn the
machine on, pour the mango purée into the freezer bowl through the ingredient spout and mix until thickened, about
50 – 60 minutes.
Nutritional Analysis per Serving:
Calories: 190 (2% from fat); carbohydrates: 49g; protein: 1g; fat: 0g; saturated fat: 0g; cholesterol: 0mg; sodium:
27mg
Fresh Strawberry Sorbet
(Makes about ten 1/2-cup servings)
1 cup sugar
1 cup water
1/4 cup corn syrup
1 quart fresh strawberries, stems removed, quartered
4 tablespoons fresh lemon or lime juice
Bring the sugar and water to a boil in a medium saucepan. Reduce the heat and simmer without stirring until the
sugar is completely dissolved. Transfer to a bowl and let cool completely. Combine the strawberries and lemon juice
in a food processor fitted with a metal blade. Pulse to chop the strawberries, about 15 – 20 times, and then process
until the strawberries are completely puréed. Press the strawberry purée through a fine mesh strainer to remove
seeds. Combine the seedless strawberry purée with the cooled sugar syrup and corn syrup. Turn the machine on,
pour the strawberry purée mixture into the freezer bowl through the ingredient spout and mix until thickened, about 50
– 60 minutes. The sorbet will have a “soft serve” texture.
Nutritional Analysis per Serving:
Calories: 96 (2% from fat); carbohydrates: 24g; protein: 0g; fat: 0g; saturated fat: 0g; cholesterol: 0mg; sodium: 1mg
Lime Sherbet
(Makes ten 1/2-cup servings)
3 cups whole milk
1 cup frozen limeade concentrate, thawed
3 tablespoons sugar
Few drops green food coloring, optional
Combine the milk, limeade concentrate and sugar in a blender or food processor fitted with a metal blade. Add green
food coloring if desired. Turn the machine on, pour the mixture into the freezer bowl through the ingredient spout and
let mix thicken for about 50 – 60 minutes.
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Nutritional Analysis per Serving:
Calories: 69 (0% from fat); carbohydrates: 10g; protein: 2g; fat: 2g; saturated fat: 0g; cholesterol: 10mg; sodium:
37mg
Variations:
Orange Sherbet: Combine 3 cups whole milk with 1-1/4 cups orange juice concentrate (thawed) and 2 tablespoons
sugar in a blender or food processor until smooth. Freeze as directed.
Pineapple Sherbet: Combine 1 cup fat free vanilla yogurt, 2 cups whole milk, 1 cup pineapple juice concentrate
(thawed), and 3 tablespoons sugar in a blender or food processor until smooth. Freeze as directed.
FROZEN YOGURT:
Chocolate Frozen Yogurt
(Makes eight 1/2-cup servings)
1 cup whole milk
6 ounces bittersweet or semisweet chocolate, chopped
2 cups low-fat vanilla yogurt
1/4 cup sugar
Combine the milk and chocolate in a blender or food processor fitted with a metal blade and process until well
blended and smooth, 20 – 30 seconds. Add the yogurt and sugar; process until smooth, about 15 seconds. Turn the
machine on, pour the mixture into the freezer bowl through the ingredient spout and let mix thicken for about 50 – 60
minutes.
Nutritional Analysis per Serving:
Calories: 222 (0% from fat); carbohydrates: 36g; protein: 3g; fat: 8g; saturated fat: 64g; cholesterol: 4mg; sodium:
46mg
Very Berry Frozen Yogurt
(Makes about eight 1/2-cup servings)
2 cups low fat vanilla yogurt
1/2 cup whole milk
1/4 cup sugar
1 12-ounce bag frozen mixed berries, puréed and strained to remove seeds
Combine the yogurt, milk, and sugar in a medium mixing bowl; using a hand mixer on medium speed, mix until sugar
is dissolved, about 1-1/2 to 2 minutes. With the mixer on low speed, add the berry purée and mix until combined,
about 30 – 40 seconds. Turn the machine on, pour the mixture into the freezer bowl through the ingredient spout and
let mix until thickened, about 50 – 60 minutes.
Nutritional Analysis per Serving:
Calories: 128 (13% from fat); carbohydrates: 25g; protein: 4g; fat: 1g; saturated fat: 1g; cholesterol: 9mg; sodium:
54mg
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Low Fat Peach Frozen Yogurt
(Makes eight 1/2-cup servings)
1 can (14 ounces) peaches packed in juice
2 cups low fat vanilla yogurt
1/3 cup sugar
Drain peaches, reserving 1/2 cup of the juice
In a blender or food processor fitted with a metal blade, pulse to chop the peaches. Add the vanilla yogurt, sugar,
and peach juice. Process until smooth and the sugar is dissolved, about 1 minute. Turn the machine on, pour
peach/yogurt mixture into freezer bowl through ingredient spout and let mix until thickened, about 50 – 60 minutes.
Nutritional Analysis per Serving:
Calories: 111 (6% from fat); carbohydrates: 24g; protein: 3g; fat: 1g; saturated fat: 0g; cholesterol: 5mg; sodium:
39mg
PREMIUM ICE CREAM:
Vanilla Bean Ice Cream
(Makes about ten 1/2-cup servings)
1-1/2 cups whole milk
1-1/2 cups heavy cream
1 whole vanilla bean (about 6 inches in length)
2 large eggs
3 large egg yolks
3/4 cup sugar
Combine the milk and cream in a medium saucepan. Use a sharp knife to split the vanilla bean in half lengthwise.
Use the blunt edge to scrape out the “seeds”. Stir the seeds and bean pod into the milk/cream mixture. Bring the
mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
Combine the eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the
mixture is thick, smooth, and pale yellow in color, about 1-1/2 to 2 minutes. Remove the vanilla bean pod from the
milk/cream mixture.
Pour out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a
slow steady stream. When thoroughly combined, pour the egg mixture back into the saucepan and stir to combine.
Cook, stirring constantly, over medium low heat until the mixture is thick enough to coat the back of a spoon. Transfer
to a bowl, cover with a sheet of plastic wrap placed directly on the custard, and chill completely. Turn the machine
on, pour the chilled custard into the freezer bowl and let mix until thickened, about 50 – 60 minutes.
Nutritional Analysis per Serving:
Calories: 236 (64% from fat); carbohydrates: 18g; protein: 4g; fat: 17g; saturated fat: 10g; cholesterol: 161mg; sodium:
47mg
Variations
Use any of the variations listed for basic vanilla ice cream, or basic chocolate ice cream.
Fresh Peaches & Cream: Combine 2 cups chopped ripe peaches with 1/2 cup sugar and 3 tablespoons freshly
squeezed lemon juice and let macerate for 2 hours. Drain and stir the accumulated juices into the chilled cream base.
Chill the custard as directed, adding the reserved chopped peaches during the last 5 minutes of chilling.
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Fresh Strawberries & Cream: Combine 2 cups thinly sliced, hulled fresh strawberries with 1/3 cup sugar and 3
tablespoons freshly squeezed lemon juice and let macerate for 2 hours. Drain and stir the accumulated juices into the
chilled cream base. Chill the custard as directed, adding the reserved sliced strawberries during the last 5 minutes of
chilling.
Decadent Chocolate Ice Cream
(Makes eight 1/2-cup servings)
1-1/2 cups whole milk
1-1/3 cups heavy cream
1 vanilla bean
3/4 cup sugar
3/4 cup Dutch cocoa
2 large eggs
1 large egg yolk
1 teaspoon vanilla
8 ounces bittersweet chocolate, chopped
In a medium saucepan, combine the whole milk and heavy cream over medium-low heat. With a sharp knife, split
the vanilla bean lengthwise; use the blunt edge of the knife to scrape out the “seeds” of the vanilla bean. Stir the
seeds and bean pod into the milk/cream mixture. Simmer the milk/cream mixture over low heat for 30 minutes. After
30 minutes, remove the vanilla bean pod and discard or rinse and reserve for future use. Combine the sugar, cocoa,
eggs, and egg yolk in a medium bowl; use a hand mixer on medium speed to beat the sugar, cocoa, and eggs until
thickened like mayonnaise. Measure out 1 cup of the hot milk/cream mixture.
With the mixer on low speed, add the hot milk/cream in a slow, steady stream and mix until completely incorporated.
Stir the chopped chocolate into the saucepan with the hot milk/cream, and then stir the egg mixture into the hot
milk/cream. Cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a chocolate
pudding. Transfer the chocolate mixture to a bowl. Cover with plastic wrap placed directly on the surface of the
chocolate mixture, and refrigerate until completely cooled. Turn the machine on, pour the chilled custard into the
freezer bowl and let mix until thickened, about 50 – 60 minutes.
Nutritional Analysis per Serving:
Calories: 438 (57% from fat); carbohydrates: 42g; protein: 7g; fat: 29g; saturated fat: 12g; cholesterol: 148mg; sodium:
59mg
Coffee Ice Cream
(Makes ten 1/2-cup servings)
1 cup whole milk, well chilled
3/4 cup granulated sugar
2 – 3 tablespoons instant espresso or coffee, to taste
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
In a medium bowl, use a hand mixer or a whisk to combine the milk, granulated sugar, and espresso powder until the
sugar and espresso are dissolved, about 1 – 2 minutes on low speed. Stir in the heavy cream and vanilla. Turn the
machine on, pour the mixture into the freezer bowl and let mix until thickened, about 50 – 60 minutes.
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Nutritional Analysis per Serving:
Calories: 241 (67% from fat); carbohydrates: 18g; protein: 3g; fat: 18g; saturated fat: 11g; cholesterol: 69mg; sodium:
30mg
Variation:
Mocha Chip Ice Cream: Use 1-1/2 tablespoons each instant espresso powder and Dutch cocoa instead of just
espresso powder. Chop your favorite 4-ounce bittersweet or semi-sweet chocolate bar into tiny, uneven pieces. Add
the chopped chocolate during the last 5 minutes of mixing.
KIDS' FAVORITES
Slushies
4 cups cola or other soda, lemonade, cranberry juice, white grape juice, Kool-Aid., chilled
Turn the machine on, pour soda into freezer bowl and let mix until thick and slushy, about 15 to 20 minutes. Serve
immediately, or if desired, transfer to an airtight container and store in the freezer. Remove from freezer at least 20
minutes before serving. Do not use sugar free products to make slushies.
Nutritional Analysis per Serving:
Calories: 103 (0% from fat); carbohydrates: 27g; protein: 0g; fat: 0g; saturated fat: 0g; cholesterol: 0mg; sodium: 5mg
Chocolate Fudgesicle Ice Cream
(Makes ten 1/2-cup servings)
2 packages (3.4 – 3.9 ounce) instant chocolate pudding
3 cups reduced fat or low fat milk, chilled
Place the ingredients in a medium mixing bowl and combine until well blended. Turn machine on, pour the mixture
into the freezer bowl, and let mix until mixture thickens, about 20 – 25 minutes. Serve immediately, or if desired,
transfer to an airtight container and store in the freezer.
Variation:
Use your favorite flavor of instant pudding instead of chocolate.
Nutritional Analysis per Serving (made with low fat milk)
Calories: 53 (15% from fat); carbohydrates: 9g; protein: 3g; fat: 1g; saturated fat: 0g; cholesterol: 4mg; sodium:
115mg
Nutritional Analysis per Serving (made with reduced fat milk)
Calories: 59 (25% from fat); carbohydrates: 9g; protein: 3g; fat: 2g; saturated fat: 1g; cholesterol: 6mg; sodium:
113mg
FROZEN DRINKS:
Thick and Frosty Pina Coladas
(Makes twelve 1/2-cup servings)
3 cups whole milk
1 can (10-ounce) frozen pina colada concentrate, thawed
1 teaspoon rum extract
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Combine the milk, pina colada concentrate, and rum extract in a blender or food processor fitted with a metal blade.
Process for about 15 seconds. Turn the machine on, pour mixture into the freezer bowl through the ingredient spout
and let mix until mixture becomes slushy, about 20 – 25 minutes. Serve immediately for frozen drinks.
Nutritional Analysis per Serving:
Calories: 115 (76% from fat); carbohydrates: 4g; protein: 3g; fat: 10g; saturated fat: 8g; cholesterol: 8mg; sodium:
34mg
Frozen Strawberry Daiquiris
(Makes ten 1/2-cup servings)
1 cup fresh strawberries, washed and hulled (can also use frozen thawed strawberries with no sugar added)
2-1/2 cups water
2/3 cup granulated sugar
1/2 cup lime juice
1/2 cup light rum
Place the strawberries in a blender or food processor fitted with a metal blade; pulse to chop, then process to purée,
about 20 – 30 seconds. Add the remaining ingredients and process until smooth. Turn the machine ON, pour pureed
strawberry mixture into freezer bowl through ingredient spout and mix until the mixture becomes slushy, about 20 –
25 minutes. Serve immediately.
Nutritional Analysis per Serving:
Calories: 83 (0% from fat); carbohydrates: 14g; protein: 0g; fat: 0g; saturated fat: 0g; cholesterol: 0mg; sodium: 1mg
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DETAILED PARTS DIAGRAM:
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ELECTRICAL DIAGRAM:
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