™
Snack Heroes
Ice Cream Maker
Instruction Booklet
GL5500
Please read these instructions carefully
and retain for future reference.
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Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR SNACK
HEROES™ ICE CREAM MAKER
• Do not place freezer canister or motor unit in a
dishwasher.
• This appliance is not a toy.
• Do not place motor unit in the freezer.
• Always operate on a flat surface.
Sunbeam is very safety conscious when
designing and manufacturing consumer products,
but it is essential that the product user also
exercise care when using an electrical appliance.
Listed below are precautions which are essential
for the safe use of an electrical appliance:
• Read carefully and save all the instructions
provided with an appliance.
• Always turn the power off at the power outlet
before you insert or remove a plug. Remove
by grasping the plug - do not pull on the cord.
• Turn the power off and remove the plug
when the appliance is not in use and
before cleaning.
• Do not use your appliance with an extension
cord unless this cord has been checked
and tested by a qualified technician or
service person.
• Always use your appliance from a power
outlet of the voltage (A.C. only) marked
on the appliance.
• 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 use of the appliance by a person
responsible for their safety.
• Children should be supervised to ensure that
they do not play with the appliance.
• The temperature of accessible surfaces may be
high when the appliance is operating.
• Never leave an appliance unattended while
in use.
• Do not use an appliance for any purpose
other than its intended use.
• Do not place an appliance on or near a hot gas
flame, electric element or on a heated oven.
• Do not place on top of any other appliance.
• Do not let the power cord of an appliance hang
over the edge of a table or bench top or touch
any hot surface.
• Do not operate any electrical appliance with
a damaged cord or after the appliance has
been damaged in any manner. If damage is
suspected, return the appliance to the nearest
Sunbeam Appointed Service Centre
for examination, repair or adjustment.
• For additional protection, Sunbeam
recommend the use of a residual current
device (RCD) with a tripping current not
exceeding 30mA in the electrical circuit
supplying power to your appliances.
• Do not immerse the appliance in water
or any other liquid unless recommended.
• Appliances are not intended to be operated
by means of an external timer or separate
remote control system.
• This appliance is intended to be used in
household and similar applications such
as: staff kitchen areas in shops, offices and
other working environments; farm houses; by
clients in hotels, motels and other residential
type environments; bed and breakfast type
environments.
If you have any concerns regarding the performance and use of your appliance, please visit
Ensure the above safety precautions are understood.
1
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™
Features of your Snack Heroes
Ice Cream Maker
On/Off switch
Indicates when the unit is switched on.
Motor unit
Rotates the paddle.
Pouring hole cover
Enables easy pouring of ingredients during the
freezing process and its transparency allows
observation of the ice cream making process for
perfect results every time. Pouring hole cover
holds the motor unit in place.
Paddle extender
Connects the paddle to motor unit.
Paddle
Churns mixture until the right consistency is
achieved.
2
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Freezer canister
The freezer canister has been specially
designed to freeze quickly in your freezer and
provide an even temperature throughout the
freezing process.
Locking Tabs
Holds the pouring hole cover and base in place.
Base
Holds the freezer canister.
Non-slip rubber feet
Non-slip rubber feet provide extra stability.
3
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™
Before using your Snack Heroes
Ice Cream Maker
1.Before using your ice cream maker for the
first time, ensure that all packing material
is removed.
3.It is important when making ice cream
that the freezer canister is properly frozen.
The ice cream maker features a double
insulated bowl which requires thorough
freezing. For best results wrap the freezer
canister in a plastic bag and place upright
in the back of the freezer, where it is
coldest. Wrapping the freezer canister
with a plastic bag will prevent odours from
within the freezer seeping into the freezer
canister. As there is liquid in between the
canister walls, shake the canister to check
if fully frozen; you should not hear any
liquid moving within the walls.
2.Remove the motor base from the pouring
hole cover. Wash the freezer canister,
paddle, pouring hole cover and base in
warm soapy water. Be sure to rinse and dry
all parts thoroughly. Wipe the motor unit
with a damp cloth.
NOTE: Continually storing the freezer canister
in the freezer allows you the flexibility to
make your favourite ice cream at a moment’s
notice.
AVERAGE FREEzER
APPROxIMATE
TEMPERATURE
FREEzING TIME
-18˚C
20-22 hrs
NOTE: The freezer temperature may vary
depending on how many times it is opened
throughout the day.
4
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Using your Snack Heroes
Ice Cream Maker
1.Slide the motor unit onto the pouring hole
cover until it locks in place. Two tabs
underneath will ‘click’ into place.
5.Place the freezer canister into the base.
6.Place the pouring hole cover onto the base
so that all 4 locking tabs are aligned.
2.Insert the paddle extender into the motor
unit opening.
7.Rotate clockwise slightly until the tabs lock
into place.
3.Connect the paddle to the paddle extender.
8.Insert the plug into the power outlet and
turn the ice cream maker on immediately.
This will prevent the paddle from freezing
onto the freezer canister.
9.Pour the prepared ice cream mixture
through the pouring hole into the freezer
canister.
4.Remove the freezer canister from freezer.
5
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Using your Snack Heroes™ Ice Cream Maker (continued)
NOTE: It is extremely important that the
freezer canister is used immediately after it is
removed from the freezer as it begins to thaw
once removed. Ensure the ice cream mixture
is ready and well chilled, then remove the
freezer canister from the freezer.
12. When the mixture has thickened and
reaches the top of the paddle, the ice
cream is completely prepared and the
ice cream maker should be turned off.
To avoid the motor overheating, the ice
cream maker may turn itself off when
the mixture has thickened and is ready.
10. The ice cream maker process will take
anywhere from 20-40 minutes. Do
not turn appliance off during use as
the mixture may freeze and prevent
movement of the paddle.
13. Remove the paddle from the mixture.
14. Allow the mixture to sit in the freezer
canister for 5 minutes before serving.
Only use plastic, rubber or wooden
utensils to serve from the freezer
canister. Metal spoons may damage the
bowl.
NOTE: If after 40 minutes the mixture is
not yet solid or has thawed again, do not
continue. Possible reasons for the mixture
not freezing include: the freezer canister was
not cold, the mixture was too warm, room
temperature is quite warm or the proportion
of the ingredients were incorrect.
NOTE: At this stage your ice cream will be a
spoonable consistency.
15. To further harden the mixture, transfer
your ice cream into a clean, covered
airtight container and place in the
freezer.
11. To add ingredients after the mixture
process has begun, gently add them
through the pouring hole.
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Handy Hints when using your
™
Snack Heroes Ice Cream Maker
• The time taken to make ice cream will
depend on the ambient temperature of
a room, how long the freezer canister
has been freezing, the temperature of
the freezer and the temperature of the
ingredients added to the ice cream
maker. As a general rule, the cooler these
elements, the faster the ice cream making
process. The churning process will take
anywhere from 20-40 minutes based on
this.
• When following recipes that require the
mixture to be pre-cooked, it is best to
prepare the mixture a day in advance to
allow maximum chilling time.
• When preparing ice cream mixtures that
do not require pre-cooking, we recommend
using an electric mixer for maximum
aeration, then making sure mixture is very
cold before churning.
• The consistency of the ice cream/sorbets
should be a spoonable consistency
when finished. We recommend however,
transferring your ice cream to a container
and placing in the freezer for a further 1-2
hours for a firm ice cream.
• Foods such as cream, sugar, eggs and milk
are often the key ingredients in an ice
cream mixture. They may be substituted
with similar ingredients to suit your taste
and dietary requirements. For example,
different varieties of cream may be used,
which will produce varying flavours and
textures.
• Due to an increase in volume during
preparation, the maximum amount of
liquid mixture should not exceed 850ml. If
using your own recipes, adapt the volume
of mixture to these amounts. 850ml of
mixture will create approximately 1 litre of
ice cream; however sorbets do not expand
as much therefore making a smaller
quantity.
• Alcohol inhibits the freezing process. If
adding alcohol to a recipe, add when the
mixture is almost frozen. The best way to
judge this is when the mixture reaches the
top of the paddle.
• Be aware that flavours of fruit based
sorbets and ice creams may vary depending
on the ripeness and sweetness of fruit or
juice used.
• You can replace sugar with an artificial
sweetener. We recommend using one that
is in equal proportion (spoon to spoon) to
sugar, such as Equal or sweeteners that
suggest using half the amount of sugar
such as CSR Smart sugar.
• When storing your ice cream, ensure the
container is no larger than 1 litre and well
sealed. Placing a piece of baking paper
over the ice cream will prevent ice crystals
from forming on the ice cream.
• Ice cream is best consumed within
2 weeks.
• When serving ice cream straight from the
freezer, allow the ice cream to sit out at
room temperature for 5-10 minutes; this
will make serving easier.
7
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Tips to Making Custard Based
Ice Cream
A traditional creamy ice-cream is made from
a custard base. Here are some steps to help
you achieve perfect custard every time.
• Make sure the eggs are fresh and are at
room temperature.
• Have your ingredients measured out and
ready so that you are not leaving anything
waiting.
• Using a wire whisk or electric hand mixer,
beat the egg yolks and sugar in a large
deep bowl for about 3-4 minutes or until
light and creamy. The colour will go quite
light.
• Return the mixture into a clean saucepan
and cook over a low heat, stirring
constantly with a wooden spoon. The
custard mixture is ready when it thickens
and coats the back of a spoon. To test this
place the wooden spoon into the custard
mixture then turn the spoon over. Run your
finger once down the back of the spoon. If
the custard is thick enough it will keep the
finger mark, if it is still runny the mixture
will either not grab onto the back of the
spoon and look very thin or the finger mark
will not stay.
• If the mixture separates or curdles then
heat is too high.
• Do not leave the custard unattended while
cooking.
• The custard will take anywhere from 5-15
minutes to thicken depending on the type/
size of saucepan used. It is best to use a
low heat as different stove types will vary
greatly in heat.
• Place the milk/cream required for the
recipe in a saucepan.
• Heat the milk mixture on a low/medium
heat until the mixture looks like it is
almost about to boil. A good guide is when
little bubbles start to appear around the
edges of the milk. Be careful not to boil.
Should you boil the milk you will need to
start again.
• Once the custard has thickened, transfer
the mixture into a heat proof bowl. Allow
the mixture to cool before placing into
the refrigerator, cover and chill for several
hours before use.
• Using a wire whisk, whisk the hot milk
mixture gradually into the egg mixture
making sure that the two are well
combined.
8
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Care & Cleaning
• Always turn the power off and remove the
plug from the power outlet after use and
before cleaning.
• Pouring hole cover, paddle and base
may be placed on the top shelf of the
dishwasher.
NOTE: Never place the freezer canister in the
dishwasher.
• Wash the freezer canister in warm soapy
water. This can be done if the unit is
still partially frozen; it will not damage or
crack the unit. However, if the unit is still
partially frozen you must dry immediately
as the water will start to freeze inside the
unit. Be sure to rinse and dry thoroughly.
Do not use abrasive scouring pads, powders
or cleaners.
• The motor unit should be cleaned by using
a damp cloth.
NOTE: Never immerse motor unit in water.
• Do not use sharp objects or utensils
inside the freezer canister. Sharp objects
will scratch and damage the inside of
the freezer canister. A plastic, wooden
or rubber spoon, or spatula, may be
used when the appliance is in the ‘OFF’
position.
NOTE: Never place the freezer canister in the
freezer if it is still wet.
9
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Recipes
Basic Vanilla Ice Cream 1
Makes 1 litre
Variations to this recipe:
Cooking & Prep time:
20 minutes + chilling time
Chocolate Ice Cream
Makes approx. 1 litre
Cooking & Prep time:
1 cup (250ml) milk
20 minutes + chilling time
2 cups (500ml) thickened cream
1 vanilla bean, seeds scraped*
5 egg yolks
1 quantity basic vanilla ice cream 1
150g chopped dark chocolate
1.Follow steps 1-7 for basic vanilla ice cream
1, heating the dark chocolate with the
cream and milk.
½ cup (110g) caster sugar
1.Combine milk and cream in a saucepan.
Split vanilla bean in half lengthways.
Scrape out the seeds; add the pod and the
seeds to the saucepan. Bring the mixture
to simmering point over low heat.
2.Whisk egg yolks and sugar together for 3-4
minutes, until light and creamy.
3.Gradually whisk in hot milk mixture into
yolk mixture until well combined.
2.Omit vanilla bean.
Rum & Raisin Ice Cream Makes approx. 1 litre
Cooking & Prep time:
40 minutes + chilling time
1 quantity basic vanilla ice cream 1
¹/ cup (55g) chopped raisins
³
4.Return the mixture into a clean saucepan
and cook, stirring constantly with a wooden
spoon, over low heat until mixture thickens
and coats the back of the spoon.
1 tablespoons dark rum
1.Soak chopped raisins with rum for 1 hour
before churning.
2.Follow steps 1-7 for basic vanilla ice cream
1. Omit vanilla bean.
3.Position the Frozen dessert maker as
directed on pages 7-8. Turn unit on; add
basic vanilla ice cream mixture through the
pouring hole.
4.Once mixture has reached the top of the
paddle, pour in the soaked raisins and
rum. Churn for a further 5 minutes or until
the ice cream maker turns itself off.
Tip: For further tips on custard making see
page 8.
5.Transfer mixture to a bowl and remove
vanilla pod. Allow to cool before placing
in the fridge to chill for 4-6 hours or until
very cold.
6.Position the ice cream maker as directed
on pages 5-6. Turn unit on; add mixture
through the pouring hole..
7.When mixture has thickened and reaches
the top of the paddle, the ice cream is
completely prepared and the ice cream
maker should be turned off. To avoid the
motor overheating, the ice cream maker
may turn itself off when the mixture has
thickened and is ready.
* Vanilla bean can be substituted with 2
teaspoons of vanilla essence
10
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Recipes (continued)
Peppermint Choc Chip
Ice Cream
5.Transfer mixture to a bowl and remove
vanilla pod. Allow to cool before placing in
the fridge for 4-6 hours or until very cold.
Makes approx. 1 litre
Cooking & Prep time:
25 minutes + chilling time
Tip: For further tips on custard making see
page 8.
1 quantity basic vanilla ice cream 1
1 teaspoon peppermint essence
55g finely chopped dark chocolate
green food colouring (optional)
6.Position the ice cream maker as directed
on pages 5-6. Turn unit on; add mixture
through the pouring hole.
7.When mixture has thickened and reaches
the top of the paddle, the ice cream is
completely prepared and the ice cream
maker should be turned off. To avoid the
motor overheating, the ice cream maker
may turn itself off when the mixture has
thickened and is ready.
1.Follow steps 1-7 for basic vanilla ice cream
1. Omit vanilla bean.
2.Add peppermint essence to mixture before
churning.
3.Add finely chopped chocolate and food
colouring to the custard mixture through
the pouring hole when churning.
* Vanilla bean can be substituted with 2
teaspoons of vanilla essence
Basic Vanilla Ice Cream 2 Makes approx. 800ml
Variations to this recipe:
Cooking & Prep time:
25 minutes + chilling time
White Chocolate
Ice Cream
Makes approx. 1 litre
1 cup (250ml) milk
1 cup (250ml) thickened cream
1 Vanilla Bean*
Cooking & Prep time:
30 minutes + chilling time
1 quantity basic vanilla ice cream 2
150g chopped white chocolate
4 egg yolks
½ cup (110g) caster sugar
50g finely chopped white chocolate, extra
1.Combine milk and cream in a saucepan.
Split vanilla bean in half lengthways.
Scrape out the seeds and add the pod
and the seeds to the saucepan. Bring the
mixture to simmering point over low heat.
1.Follow steps 1-7 for basic vanilla ice cream
2, heating the white chocolate with the
cream and milk. Omit vanilla bean.
2.Add finely chopped chocolate to the
custard mixture through the pouring hole
when churning.
2.Whisk egg yolks and sugar together for 3-4
minutes, until light and creamy.
3.Gradually whisk in hot milk mixture into
yolk mixture until well combined.
4.Return the mixture into a clean saucepan
and cook, stirring constantly with a wooden
spoon, over low heat until mixture thickens
and coats the back of the spoon. Do not
allow mixture to boil or it will curdle.
11
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Recipes (continued)
Coffee Ice Cream
Makes approx. 850ml
a plastic container; cover and freeze until
firm. Sprinkle remaining praline mixture
over the ice cream before serving.
Cooking & Prep time:
20 minutes + chilling time
Cookies and Cream
Makes approx. 1 litre
1 quantity basic vanilla ice cream 2
60ml strong fresh espresso*
Cooking & Prep time:
20 minutes + chilling time
1.Follow steps 1-7 for basic vanilla ice cream
2, heating the coffee with the cream and
milk.
1 quantity basic vanilla ice cream 2
150g Oreo cookies, roughly chopped
2.Omit vanilla bean.
1.Follow steps 1-7 for basic vanilla ice cream
2.
2. Add Oreo cookies in step 5 after custard
mixture is cold.
* Fresh espresso can be substituted with 2
teaspoons of instant coffee dissolved in 1
tablespoon of water
Choc Hazelnut Ice Cream Makes approx. 900ml
Peanut Butter Brittle
Makes approx. 1 litre
Cooking & Prep time:
Cooking & Prep time:
30 minutes + chilling time
40 minutes + chilling time
1 quantity basic vanilla ice cream 2
1 quantity basic vanilla ice cream 2
¼ cup crunchy peanut butter
1 cup (220g) caster sugar
¹⁄ cup chocolate hazelnut spread
³
5 Ferrero Rocher chocolates
¼ cup water
1.Follow steps 1-7 for basic vanilla ice cream
2, heating the hazelnut spread with the
cream and milk. Omit vanilla bean.
2.Place chocolates into a small clean plastic
bag and crush with a mallet or rolling pin.
¼ cup roasted, salted peanuts, chopped
1.Follow steps 1-7 for basic vanilla ice cream
2, heating the peanut butter in with the
milk and cream.
2. Meanwhile, combine sugar and water in a
small heavy-based saucepan; stir over low
heat until sugar dissolves. Increase heat;
boil, uncovered, without stirring, about 10
minutes or until syrup is a deep golden
colour.
3. Pour toffee mixture into a 20cm x 20cm
square pan; stand 5 minutes. Sprinkle
peanuts over toffee. Refrigerate for
approximately 20 minutes or until set.
Break praline into shards; pulse in a food
processor until coarsely chopped.
3.Add to the custard mixture through the
pouring hole when churning.
Easy Mix Vanilla
Ice Cream
Makes approx. 1 litre
Cooking & Prep time:
40 minutes + chilling time
1½ cups (375 ml) milk
200g condensed milk
¾ cup (180ml) cream
1 teaspoon vanilla essence
4. Once the ice cream is finished, stir
through 1 cup of the praline. Spoon into
1.Combine milk, condensed milk, cream and
vanilla essence together in a bowl; mix well.
12
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Recipes (continued)
2.Refrigerate mixture until completely
chilled.
3.Position the ice cream maker as directed
on pages 5-6. Turn unit on; add mixture
through the pouring hole.
4.Once the ice cream is finished stir through
1 cup of the honey comb praline mixture;
stir to combine. Spoon into a plastic
container; cover and freeze until firm.
Tip: The basic vanilla ice cream recipes can
4.When mixture has thickened and reaches
the top of the paddle, the ice cream is
completely prepared and the ice cream
maker should be turned off. To avoid the
motor overheating, the ice cream maker
may turn itself off when the mixture has
thickened and is ready.
also be used for this recipe.
Rocky Road Ice Cream Makes approx. 1.2 litres
Cooking & Prep time:
20 minutes + chilling time
1 quantity easy mix vanilla ice cream
1 cup (50g) mini marshmallows
100g dark chocolate, chopped coarsely
Variations to this recipe: (Easy Mix Vanilla)
¹⁄ cup shredded coconut, toasted
³
Choc-Honey Comb
Praline Ice Cream
Makes approx. 1.25 litres
1.Follow steps 1-4 for easy mix vanilla ice
cream.
Cooking & Prep time:
2.Combine marshmallow, chocolate, coconut
in a large bowl.
3.Once the ice cream is finished stir through
the marshmallow mixture. Spoon into a
plastic container; cover and freeze until
firm.
20 minutes + chilling time
1 quantity easy mix vanilla ice cream
1 cup (220g) caster sugar
½ cup (125ml) water
½ cup (100g) honey comb chocolate
Tip: The basic vanilla ice cream recipes can
¹⁄ cup (75gm) honey comb, chopped
³
also be used for this recipe.
1.Follow steps 1-4 for easy mix vanilla ice
cream.
2.Meanwhile, combine sugar and water in a
small heavy-based saucepan; stir over low
heat until sugar dissolves. Increase heat;
boil, uncovered, without stirring, about 10
minutes or until syrup is a deep golden
colour.
3.Pour toffee mixture into a 20cm x 20cm
square pan; stand for 5 minutes. Sprinkle
honey comb chocolate over hot toffee.
Refrigerate for approximately 20 minutes
or until set. Break praline into shards;
pulse in a food processor until coarsely
chopped.
13
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Recipes (continued)
Low Fat Vanilla
Ice Cream
Makes approx. 750ml Variations to this recipe:
(630g)
Low Fat Chocolate
Ice Cream
Makes approx. 750ml
(685g)
Cooking & Prep time:
25 minutes + chilling time
Cooking & Prep time:
1½ teaspoons gelatine
2 tablespoons water
400ml skim milk
20 minutes + chilling time
1 quantity low fat vanilla ice cream
¼ cup (30g) cocoa powder
¼ cup (55g) caster sugar
100ml thickened light cream 18% milk fat
¼ cup (55g) caster sugar
1.Follow steps 1-6 for low fat vanilla ice
cream, gently whisking the cocoa powder
and sugar into the hot milk until dissolved.
2 teaspoons vanilla essence
1.Mix gelatine with boiling water and stir
until dissolved.
Nutritional information per 100g
2.Combine milk, cream, sugar and vanilla in
a saucepan. Bring the mixture to simmering
point over low heat; stirring occasionally
until sugar dissolves.
560kj; 3.4g total fat; 2.2g sat fat; 4.4g
protein; 21g carbohydrates; 20g sugars
3.Remove from heat and add the gelatine
mixture; mix well.
4.Refrigerate until completely chilled.
5.Position the ice cream maker as directed
on pages 5-6. Turn unit on; add mixture
through the pouring hole.
6.When mixture has thickened and reaches
the top of the paddle, the ice cream is
completely prepared and the ice cream
maker should be turned off. To avoid the
motor overheating, the ice cream maker
may turn itself off when the mixture has
thickened and is ready
Nutritional information per 100g
397kj; 3.1g total fat; 2g sat fat; 3.9g protein;
13g carbohydrates; 13g sugars
14
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Recipes (continued)
Low Fat Strawberry
Ice Cream
Makes approx. 1 litre
(1180g)
½ cup (110g) caster sugar
1.Combine milk and cream in a saucepan.
Split vanilla bean in half lengthways.
Scrape out the seeds; add the pod and the
seeds to the saucepan. Bring the mixture
to simmering point over low heat.
Cooking & Prep time:
40 minutes + chilling time
1 quantity low fat vanilla ice cream
500g strawberries, hulled
2.Whisk egg yolks and sugar together for 3-4
minutes, until light and creamy.
¼ cup (55g) caster sugar
3.Gradually whisk in hot milk mixture into
yolk mixture until well combined.
1.Follow steps 1-6 for low fat vanilla ice
cream adding strawberry mixture in step 5.
4.Return the mixture into a clean saucepan
and cook, stirring constantly with a wooden
spoon, over low heat until mixture thickens
and coats the back of the spoon.
2.To make strawberry mixture, process
strawberries in a food processor until
smooth. Press mixture though a fine sieve;
discard seeds.
Tip: For further tips on custard making see
3.Place strawberry puree and extra sugar in
a saucepan and stir over a low heat until
the sugar has dissolved. Increase heat and
boil, stirring occasionally, for about 8 minutes
or until the mixture has reduced to 1 cup.
Transfer to a heatproof bowl or jug; chill for
several hours.
page 8.
5.Transfer mixture to a bowl and remove
vanilla pod. Allow to cool before placing
in the fridge to chill for 4-6 hours or until
well chilled.
6.Position the ice cream maker as directed
on pages 5-6. Turn unit on; add mixture
through the pouring hole.
4.Combine the ice cream mixture and
strawberry mixture in a jug.
7.When mixture has thickened and reaches
the top of the paddle, the ice cream is
completely prepared and the ice cream
maker should be turned off. To avoid the
motor overheating, the ice cream maker
may turn itself off when the mixture has
thickened and is ready.
Nutritional information per 100g
326kj; 1.7g total fat; 1.1g sat fat; 2.8
protein; 13g carbohydrates; 13g sugars
Reduced Fat Basic
Vanilla Ice cream
Makes 1 litre (1000g)
Cooking & Prep time:
40 minutes + chilling time
*Vanilla bean can be substituted with 2
teaspoons of vanilla essence
This recipe is 40% less fat than our original
basic vanilla ice cream 1 recipe on page 10
Nutritional information per 100g
787kj; 12.5g total fat; 7.4g sat fat; 4.7g
protein; 15g carbohydrates; 15g sugars
1 cup (250ml) skim milk
2 cups (500ml) thickened light cream
18% milk fat
1 vanilla bean, seeds scraped*
5 egg yolks
15
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Recipes (continued)
No Added Sugar
GELATO
Ice Cream
Makes approx 1 litre (740g)
There are many different styles of gelato;
we have chosen two styles, sugar syrup and
custard based. Sugar syrup gelato has a light
refreshing taste with a hint of creaminess
to them while a custard based gelato has
a creamier texture but is lighter than ice
cream.
This recipe is also low in fat. We used CSR
Smart sugar for this recipe but if using another
sugar replacement use ½ cup.
Cooking & Prep time:
10 minutes + chilling time
When making sugar syrup based gelato it is
essential that the freezer canister is as cold
as possible. In most cases the ice cream
maker will not turn itself off as gelato has a
softer consistency. To gauge if your gelato is
ready, wait until the mixture comes close or
to the top of the paddle or looks quite frozen.
This time will vary depending on temperature
of ingredients, freezer canister and ambient
temperature.
1 cup (250 ml) evaporated skim milk
¼ cup sugar replacement
1½ cups (375 ml) skim milk
4 egg yolks
2 teaspoons vanilla essence
1.Combine ingredients in a large mixing bowl
and mix well.
2.Refrigerate mixture until completely
chilled.
Sugar Syrup
Makes approx. 1 cup
3.Position the ice cream maker as directed
on pages 5-6. Turn unit on; add mixture
through the pouring hole.
Cooking & Prep time:
10 minutes + chilling time
1 cup (250ml) water
4.When mixture has thickened and reaches
the top of the paddle, the ice cream is
completely prepared and the ice cream
maker should be turned off. To avoid the
motor overheating, the ice cream maker
may turn itself off when the mixture has
thickened and is ready.
½ cup (110g) caster sugar
1.Place the water and sugar in a small
saucepan.
2.Stir over a low heat until the sugar
dissolves. Bring to the boil and cook for 2
minutes. Remove from heat. Cool to room
temperature. Refrigerate for several hours
or overnight.
3.Sugar syrup will keep for several weeks
stored in an airtight container in the
refrigerator.
Nutritional information per 100g
328kj; 2.8g total fat; 0.9g sat fat; 6.8g
protein; 6.5g carbohydrates; 6.5g sugars
16
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Recipes (continued)
Green Apple Gelato
Makes approx. 750ml
3.Whisk together the lemon syrup and cream
in a jug.
Cooking & Prep time:
4.Position the ice cream maker as directed
on pages 5-6. Turn unit on; add mixture
through the pouring hole.
20 minutes + chilling time
1 quantity sugar syrup
3 small green apples, juiced
5.When mixture has thickened and reaches
the top of the paddle, the ice cream is
completely prepared and the ice cream
maker should be turned off. To avoid the
motor overheating, the ice cream maker
may turn itself off when the mixture has
thickened and is ready.
2 tablespoons freshly squeezed lemon juice
²/ cup (160ml) thickened cream
³
1.Follow steps 1-2 for sugar syrup, including
the apple and lemon juice into the mixture.
2.Strain mixture through a fine sieve.
Refrigerate for several hours or overnight.
3.Whisk together the apple syrup and cream
in a jug.
4.Position the ice cream maker as directed
on pages 5-6. Turn unit on; add mixture
through the pouring hole.
Ruby Red Grapefruit
Gelato
Makes approx. 750ml
Cooking & Prep time:
20 minutes + chilling time
1 quantity sugar syrup
5.When mixture has thickened and reaches
the top of the paddle, the ice cream is
completely prepared and the ice cream
maker should be turned off. To avoid the
motor overheating, the ice cream maker
may turn itself off when the mixture has
thickened and is ready.
1 tablespoon grated ruby red grapefruit zest
²/ cup (160ml) freshly squeezed ruby red
³
grapefruit juice
²/ cup (160ml) thickened cream
³
1-2 drops red food colouring, optional
1.Follow steps 1-2 for sugar syrup, including
the grapefruit zest and juice into the
mixture.
Tip: For a slightly greener colour use 1-2 drops
of green food colouring.
2.Strain mixture through a fine sieve.
Refrigerate for 4-6 hours or overnight.
Lemon Gelato
Makes approx. 750ml
Cooking & Prep time:
20 minutes + chilling time
3.Whisk together the ruby red grapefruit syrup,
cream and red food colouring in a jug.
4.Position the ice cream maker as directed
on pages 5-6. Turn unit on; add mixture
through the pouring hole.
5.When mixture has thickened and reaches
the top of the paddle, the ice cream is
completely prepared and the ice cream
maker should be turned off. To avoid the
motor overheating, the ice cream maker
may turn itself off when the mixture has
thickened and is ready.
1 quantity sugar syrup
¼ cup lemon zest
²/ cup (160ml) freshly squeezed lemon juice
³
²/ cup (160ml) thickened cream
³
1.Follow steps 1-2 for sugar syrup, including
the lemon zest and juice into the mixture.
2.Strain mixture through a fine sieve.
Refrigerate for 4-6 hours or overnight.
17
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Recipes (continued)
Custard Based Gelato
Gelato variations
Gelato Custard Base
Makes approx. 950ml
Chocolate Nougat Gelato Makes approx. 1 litre
Cooking & Prep time:
Cooking & Prep time:
35 minutes + chilling time
25 minutes + chilling time
2 cup (500ml) milk
½ cup (125ml) light cream
5 egg yolks
1 quantity gelato custard base
80g Toblerone chocolate, chopped
50g chopped Toblerone chocolate, extra
½ cup (110g) caster sugar
1.Follow steps 1-7 for gelato custard base.
Heating the 80g chocolate with the cream
and milk.
2.Add chopped chocolate to the gelato
mixture through the pouring hole when
churning.
1.Combine milk and cream in a saucepan.
Bring the mixture to simmering point over
low heat.
2.Whisk egg yolks and sugar together for 3-4
minutes, until light and creamy.
3.Gradually whisk in hot milk mixture into
yolk mixture until well combined.
Passionfruit Gelato
You will need approximately 4 passionfruit
for this recipe
Makes approx. 1 litre
4.Return the mixture into a clean saucepan
and cook, stirring constantly with a wooden
spoon, over low heat until mixture thickens
and coats the back of the spoon. Do not
allow mixture to boil or it will curdle.
Cooking & Prep time:
40 minutes + chilling time
1 quantity gelato custard base
Tip: For further tips on custard making see
¹⁄ cup passionfruit pulp
³
page 8.
1.Follow steps 1-7 for gelato custard base.
2.Stir through passionfruit before churning.
5.Transfer mixture to a bowl; allow to cool
before placing in the fridge to chill for
several hours.
6.Position the ice cream maker as directed
on pages 5-6. Turn unit on; add mixture
through the pouring hole.
Pistachio Gelato
Makes approx. 1 litre
Cooking & Prep time:
40 minutes + chilling time
1 quantity gelato custard base
7.When mixture has thickened and reaches
the top of the paddle, the ice cream is
completely prepared and the ice cream
maker should be turned off. To avoid the
motor overheating, the ice cream maker
may turn itself off when the mixture has
thickened and is ready.
¹/ cup (50g) roasted and chopped pistachios
³
1.Follow steps 1-7 for gelato custard base.
2.Add chopped pistachios to the gelato
mixture through the pouring hole when
churning.
18
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Recipes (continued)
SORBET
2.Combine the sugar syrup, berries and lime
juice and stir to combine.
3.Position the ice cream maker as directed
on pages 5-6. Turn unit on; add mixture
through the pouring hole.
A delicious dairy and fat free dessert which
is a perfect way to finish off a meal or enjoy
as a treat on a hot day! Sorbets have a sugar
syrup base.
When making sorbets it is essential that the
freezer canister is as cold as possible. In
most cases the paddle will not turn itself off
as sorbet has a softer consistency. To gauge
if your sorbet is ready, wait until the mixture
comes close to the top of the paddle or looks
quite frozen. This time will vary depending on
temperature of ingredients, freezer canister
and abient temperature.
4.When mixture has thickened and reaches
the top of the paddle, the ice cream is
completely prepared and the ice cream
maker should be turned off. To avoid the
motor overheating, the ice cream maker
may turn itself off when the mixture has
thickened and is ready.
Watermelon Sorbet
Makes approx. 1 litre
You will need 1.2kg watermelon for this
recipe
Sugar Syrup
Makes approx. 1 cup
Cooking & Prep time:
Cooking & Prep time:
10 minutes + chilling time
10 minutes + chilling time
1 cup (250ml) water
1 quantity sugar syrup
½ cup (110g) caster sugar
2 cups (500ml) freshly juiced watermelon
2 tablespoons lemon juice
1.Place the water and sugar in a small
saucepan.
1.Combine the sugar syrup, watermelon and
lemon juice and stir to combine.
2.Position the ice cream maker as directed
on pages 5-6. Turn unit on; add mixture
through the pouring hole.
3.When mixture has thickened and reaches
the top of the paddle, the ice cream is
completely prepared and the ice cream
maker should be turned off. To avoid the
motor overheating, the ice cream maker
may turn itself off when the mixture has
thickened and is ready.
2.Stir over a low heat until the sugar
dissolves. Bring to the boil and cook
for 2 minutes. Remove from heat and
allow to cool at room temperature before
refrigerating for a 2-3 hours or until cold.
Mixed Berry Sorbet
Makes approx. 750ml
Cooking & Prep time:
20 minutes + chilling time
500g frozen mixed berries, thawed
1½ tablespoons lime juice
1 quantity sugar syrup
1.Place thawed berries and their juices in
a food processor and puree until smooth.
Push berries through a sieve to remove the
seeds. Chill.
19
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Recipes (continued)
Fresh Pineapple and
Mint Sorbet
You will need approximately 1 pineapple for
this recipe
the top of the paddle, the ice cream is
completely prepared and the ice cream
maker should be turned off. To avoid the
motor overheating, the ice cream maker
may turn itself off when the mixture has
thickened and is ready.
Makes approx. 750ml
Cooking & Prep time:
10 minutes + chilling time
Lychee Frozen Yogurt
Makes approx. 1 litre
1 quantity sugar syrup
Cooking & Prep time:
15 minutes + chilling time
2½ cups freshly juiced pineapple juice
1 tablespoon finely shredded mint
450g can lychees, well drained
375g low fat vanilla yogurt
175ml low fat milk
1.Combine the sugar syrup, pineapple juice
and shredded mint and stir to combine.
2.Position the ice cream maker as directed
on pages 5-6. Turn unit on; add mixture
through the pouring hole.
3.When mixture has thickened and reaches
the top of the paddle, the ice cream is
completely prepared and the ice cream
maker should be turned off. To avoid the
motor overheating, the ice cream maker
may turn itself off when the mixture has
thickened and is ready.
90g caster sugar
1.Blend or progress lychees until smooth.
2.Using and electric mixer, mix the lychees
with the yogurt, milk and sugar until well
combined.
3.Return mix to fridge until well chilled.
4.Position the ice cream maker as directed
on pages 5-6. Turn unit on; add mixture
through the pouring hole.
FROzEN YOGURT
5.When mixture has thickened and reaches
the top of the paddle, the ice cream is
completely prepared and the ice cream
maker should be turned off. To avoid the
motor overheating, the ice cream maker
may turn itself off when the mixture has
thickened and is ready.
Vanilla Frozen Yogurt
Makes approx. 1 litre
Cooking & Prep time:
5 minutes + chilling time
550g vanilla yogurt
260ml milk
135g caster sugar
½ teaspoon vanilla extract
1.Whisk ingredients together in a large jug.
2.Refrigerate for 1 hour or until well chilled.
3.Position the ice cream maker as directed
on pages 5-6. Turn unit on; add mixture
through the pouring hole.
4.When mixture has thickened and reaches
20
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12 Month Replacement Guarantee
In the unlikely event that this appliance develops any malfunction
within 12 months of purchase (3 months commercial use) due to
faulty materials or manufacture, we will replace it for you
free of charge.
Should you experience any difficulties with
your appliance, please phone our customer
service line for advice on 1300 881 861 in
Australia, or 0800 786 232 in New Zealand.
Alternatively, you can send a written claim
to Sunbeam at the address listed below.
On receipt of your claim, Sunbeam will
seek to resolve your difficulties or, if the
appliance is defective, advise you on how
to obtain a replacement or refund.
In Australia you are entitled to a
replacement or refund for a major failure and
for compensation for any other reasonably
foreseeable loss or damage. You are also
entitled to have the goods repaired or
replaced if the goods fail to be of acceptable
quality and the failure does not amount to
a major failure.
Should your appliance require repair or
service after the guarantee period, contact
your nearest Sunbeam service centre.
Your Sunbeam 12 Month Replacement
Guarantee naturally does not cover misuse
or negligent handling and normal wear and
tear.
For a complete list of Sunbeam’s authorised
service centres visit our website or call:
Australia
Similarly your 12 Month Replacement
Guarantee does not cover freight or any other
costs incurred in making a claim. Please
retain your receipt as proof of purchase.
1300 881 861
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
The benefits given to you by this guarantee
are in addition to your other rights and
remedies under any laws which relate to the
appliance.
New zealand
0800 786 232
26 Vestey Drive, Mt Wellington
Auckland, New Zealand
Our goods come with guarantees that cannot
be excluded under the Australian Consumer
Law and under the New Zealand Consumer
Guarantees Act.
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Need help with your appliance?
Contact our customer service team or visit
our website for information and tips on
getting the most from your appliance.
In Australia
Or call 1300 881 861
In New Zealand
Or call 0800 786 232
is a registered trademark.
‘Snack Heroes’ is a trademark of Sunbeam Corporation.
Made in China.
Due to minor changes in design or otherwise,
the product may differ from the one shown in this leaflet.
© Copyright. Sunbeam Corporation Limited 2012.
ABN 45 000 006 771
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
Unit 3, Building D
26 Vestey Drive
Mt Wellington Auckland
New Zealand
Sunbeam Corporation is a division of GUD Holdings Ltd.
6/12
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