Wolfgang Puck Frozen Dessert Maker BICM0015 User Manual

HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 1

I M P O R T A N T N O T I C E

PLEASE DO NOT RETURN TO STORE.

If you have any problems with this unit,

contact Consumer Relations for service

PHONE: 1-800-275-8273 or

visit our website at wphousewares.com

Please read operating instructions

before using this product.

Wolfgang Puck

Automatic Frozen Dessert Maker

with Insulated Case with Lid

Use and Care

Please keep original box and packing materials

in the event that service is required.

W.P. APPLIANCES, INC. Toll Free (800) 275-8273

Model BICM0015 Printed in China REV 2.0

All trademarks, service marks and trade names (collectively the “Marks”) are proprietary

to Wolfgang Puck World Wide.

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HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 3

Table of Contents

Important Safeguards

Additional Safety Information

Before Your First Use

About Wolfgang Puck

Know Your Frozen Dessert Maker

Assembling Your Frozen

Dessert Maker

Helpful Hints

Care & Cleaning

Using Your Frozen Dessert Maker

Recipes

Limited Warranty

Contact Information

Back

Wolfgang Puck,

owner of the famous

Spago restaurants and

one of the most influential

chef-restauranteurs in

America, is credited with

reviving California’s rich

culinary heritage. His

cooking innovations,

a result of blending fresh

California ingredients with his classical French techniques, are enjoyed

by world leaders, stars and fellow chefs alike. He established other

trend-setting restaurants like Postrio in San Francisco, Chinois on

Main in Santa Monica, Trattoria del Lupo, and his latest creation, Cut, a

gourmet steakhouse in the Beverly Wilshire Hotel. Home chefs can

also share Mr. Puck’s talents through his cookbooks and, of course,

through his appliances!

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HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 5

Know Your Frozen

Freezer Bowl

Dessert Maker

Power On/Off

Switch

Motor Housing

Transparent

Cover

Mixing Arm

Dessert Maker

Insulated Case

with Lid

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HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 7

Assembling Your Frozen

Helpful Hints

Dessert Maker

Unlike other frozen dessert makers in the marketplace,

the Freezer Bowl of your Wolfgang Puck Dessert

Maker also serves as the housing. This allows the

Motor Housing to sit directly on top of the Freezer

Bowl during the mixing process, making it

compact for storage, yet still providing for up to

1.5 quarts of ingredients.

Do not store frozen desserts or drinks in the freezer bowl in the

freezer for more then 30 minutes. Desserts and drinks will stick to

the side of the Freezer Bowl and may cause damage. Store only in a

plastic airtight container. You can store desserts in the Freezer Bowl

only if the Freezer Bowl is placed in the Insulated Case and kept out

of the freezer. Do not place frozen desserts directly in the Insulated

Case, use the Freezer Bowl or other appropriately-sized

storage container.

figure 1

figure 2

figure 3

To Assemble:

You can store frozen desserts for a limited period. Storing too long

will reduce quality and flavor. After one or two weeks the structure

of ice cream deteriorates and the fresh taste is lost. Several guide-

lines should be followed when storing desserts in a freezer:

Do not remove your Freezer Bowl from your

freezer until all of your ingredients have been

prepared and are ready to pour into the Bowl.

Remove the cover from the Insulated case

and place the frozen Freezer Bowl in the case.

Place the case with freezer bowl on a stable

level surface.

a. Finished frozen desserts can be kept in the Freezer Bowl in a

freezer for no more than 30 minutes at a time. Transfer frozen

desserts to an airtight container for longer storage in the freezer.

b. Maintain a minimum temperature of 0° F.

Add your ingredients to the frozen

Freezer Bowl.

c. Mark the prepare date and type of desserts on the container

d. Do not refreeze and consume desserts which have totally or

partially defrosted.

Place the transparent cover underneath the

motor housing by sliding it forward until all three

lock positions are properly in place (see figures 1

and 2).

If adding fruit, always do so after the base has begun to thicken,

usually after the first 15 minutes of processing. If the fruit is added to

the base while it is still in its liquid form it will prevent the base from

thickening to the proper consistency. Also, if using fresh fruit that

has not been cooked it will tend to become as hard as an ice cube

after it has been stored in the freezer. Smaller pieces of fruit that

have been precooked to eliminate some of the moisture

content are recommended.

Place the mixing arm on the stem of the motor

housing and guide it into the Freezer Bowl.

You will notice three nubs on the transparent

cover. There are also three indentations on the rim

of the Freezer Bowl. Line up the nubs of the cover

to the indentations on the black rim of the Freezer

Bowl (see figure 3). Press down on the Motor

Housing until all nubs on the transparent cover are

fully recessed into the black rim on the Freezer

Bowl.

Use different types of cream or milk for creamier ice cream. 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:

Plug your motor housing into a 120V AC outlet.

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%

Always make sure sugar is completely dissolved. If it's not,

ice will form around the sugar crystals.

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HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 9

Helpful Hints (cont.)

Using Your

Frozen Dessert Maker

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.

Always ensure your Freezer Bowl is completely frozen before using.

Do not take the Freezer Bowl out of the freezer until your ingredients

are measured and prepared. Remove the cover from the insulated

case and place the Freezer Bowl in the case. Place the case with

freezer bowl on a stable level surface.

Temperature and viscosity 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.

You can use recipes from this manual or enjoy your own variations.

Just ensure that you do not exceed more than 1.5 quarts after all

ingredients have been combined.

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

in 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.

Assemble your Dessert Maker according to the instructions on

page 7.

You can add ingredients during the mixing process. Add nuts,

chocolate chips, or your other favorite ingredients through the hatch

located on the transparent cover. There is no need to stop the

mixing action and remove the cover.

You can make delicious slushies with this appliance by simply

pouring your favorite carbonated beverage in the Freezer Bowl.

Do not attempt this with diet beverages as they will tend to freeze to

the side of the Freezer Bowl causing your mixing arm to

become stuck.

Most recipes are complete in 25 – 40 minutes depending on the

beginning temperature of your ingredients, the amount of cream in

your mixture, and the total volume of your ingredients. Mixing time

can be decreased if you pre-chill your mixture in the refrigerator prior

to mixing.

Plug your appliance in and set the switch to the On position (I)

Care & Cleaning

When the mixture has reached your desired consistency, switch the

power button to the Off position (O). Ice Cream and other frozen

desserts will be slightly firmer than soft-serve ice cream. If you would

like a firmer texture, place the mixture in an airtight container in the

freezer for 1 – 2 hours.

Wash the Transparent Cover (after it has been removed from the

Motor Housing), Freezer Bowl and Mixing Arm in warm, soapy water.

DO NOT clean any of the parts with abrasive cleaners or steel wool. Do

not put any parts of your Dessert Maker in the dishwasher. Dry all parts

thoroughly after cleaning. The Freezer Bowl must be completely dry

prior to placing in the freezer. The Freezer Bowl is the only part that

should be placed in the freezer; all other parts should be stored in a

pantry or cabinet. We recommend that the Freezer Bowl always be

stored in the freezer so that you can use it at any time.

WARNING: Do not store any mixtures or other liquids in the

freezer bowl as they will stick to the interior of the unit and will damage

the Freezer Bowl. Always transfer completed recipes to an airtight

plastic container.

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HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 11

Banana Ice Cream

Makes approximately 1 quart

INGREDIENTS

16 ounces pureed banana (about 5 bananas)

2/3 cup sugar

1/8 teaspoon kosher salt

2 teaspoons lemon juice

2/3 cup heavy cream

1/2 teaspoon vanilla

METHOD

Puree bananas in a blender or with an immersion blender.

Combine all ingredients in mixing bowl.

Chill mixture for at least 2 hours (can be overnight) in refrigerator

then pour into Freezer Bowl. Assemble as instructed on page 7.

Recipes

Plug appliance in and set to “ON”. Check regularly for desired

consistency. Most recipes are at soft-serve stage after 25 - 30

minutes. Motor will start to click when mixture is as firm as possible.

Turn power off and remove Motor, Transparent Cover, and

Mixing Arm.

Scrape mixture into separate freezable containers and freeze for 3

hours for hard consistency. Mixture will stay fresh in freezer in airtight

container for up to 3 weeks.

Times for churning are approximate and vary depending on initial

starting temperature and type of mixture.

Courtesy Marian Getz, Wolfgang Puck Chef

There are no stabilizers or emulsifiers in these recipes.

Some separation in the finished product is normal after the first day

of storage in the freezer.

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HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 13

Blueberry Ice Cream

Chocolate Gelato

Makes approximately 1 quart

INGREDIENTS

Step 1:

Step 1

Step 2

4 cups blueberries

1/2 cup sugar

1/2 cup milk

1 cup sugar

1/3 cup water

Combine the above ingredients in a saucepan and boil

for 5 minutes. Then puree.

1 cup heavy cream

1/2 cup milk

Speck of salt (less than 1/8 tsp.)

4 teaspoons cornstarch

Whisk these 2 ingredients together

to make a slurry and combine with

boiling mixture from Step 1. Boil

for an additional 30 seconds

stirring constantly.

Combine these 4 ingredients

and bring to a boil in medium

sauce pan.

Step 2:

2 cups heavy cream

1 tablespoon lemon juice

Add these ingredients after step one is completed.

Mix together and strain.

Step 3

6 ounces bittersweet

chocolate pieces

1/2 teaspoon coffee extract

1/2 teaspoon vanilla extract

METHOD

Place these 3 ingredients in large mixing bowl and pour boiling mixture

over top. Whisk, strain, cover, and place in refrigerator to chill.

Combine all ingredients in mixing bowl.

Chill mixture for at least 2 hours (can be overnight) in refrigerator

then pour into Freezer Bowl. Assemble as instructed on page 7.

METHOD

Combine all ingredients in mixing bowl.

Plug appliance in and set to “ON”. Check regularly for desired

consistency. Most recipes are at soft-serve stage after 25 - 30

minutes. Motor will start to click when mixture is as firm as possible.

Chill mixture for at least 2 hours (can be overnight) in refrigerator

then pour into Freezer Bowl. Assemble as instructed on page 7.

Turn power off and remove Motor, Transparent Cover, and

Mixing Arm.

Plug appliance in and set to “ON”. Check regularly for desired

consistency. Most recipes are at soft-serve stage after 25 - 30

minutes. Motor will start to click when mixture is as firm as possible.

Scrape mixture into separate freezable containers and freeze for 3

hours for hard consistency. Mixture will stay fresh in freezer in airtight

container for up to 3 weeks.

Turn power off and remove Motor, Transparent Cover, and

Mixing Arm.

Scrape mixture into separate freezable containers and freeze for 3

hours for hard consistency. Mixture will stay fresh in freezer in airtight

container for up to 3 weeks.

Courtesy Marian Getz, Wolfgang Puck Chef

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HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 15

Congolese Coffee Ice Cream

Easy Old Time

Vanilla Ice Cream

Makes approximately 1 quart

INGREDIENTS

Makes approximately 1 quart

2 cups heavy cream

1 1/2 cups whole milk

1 cup whole coffee beans

1/4 cup brewed coffee

1 teaspoon vanilla

INGREDIENTS

2 cups heavy cream

2 cups whole milk

3/4 cup sugar

2 teaspoons vanilla

3/4 cup sugar

Speck of kosher salt (less than 1/8 tsp)

METHOD

Combine all ingredients in a 2-quart saucepan and bring to a

simmer over medium heat. When bubbles form around the edge

of the pan, remove from heat. Cover and chill overnight. Strain

before placing mixture in Freezer Bowl.