Deni Soft Serve Manuel utilisateur

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Fabricants de crème glacée
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Manuel utilisateur

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INSTRUCTIONS
FOR PROPER USE AND CARE
IMPORTANT!
Please keep these instructions and
your original box packaging.
Soft Serve
Model #5540
www.deni.com
®
Ice Cream Maker
5540 Instructions 5/6/09 10:32 AM Page 1
Soft Serve Ice Cream Maker
IMPORTANT SAFEGUARDS
When using this appliance, safety precautions should
always be observed, including the following:
Read all of the instructions.
Do not let the cord hang over the edge of the work space or
touch any hot surfaces.
Place the ice cream maker securely in the center of
the counter or work space.
Close supervision is necessary when this appliance is used by
or near children and disabled persons.
Avoid any contact with moving parts. Fingers, hair,
clothing, etc. should be kept away during operation.
Using attachments not recommended or sold by
Keystone Manufacturing Co., Inc. may cause hazards.
Remove plug from outlet when the appliance is not in use,
before putting on or taking off parts, and before cleaning.
For indoor use only.
Do not place near hot gas or electric burner.
Keep utensils out of the canister while in use to reduce the
risk of harm to persons or to the ice cream maker.
SHARP OR METAL UTENSILS OR OBJECTS SHOULD NOT
BE USED ON THE INSIDE OF THE CANISTER.
They can scratch or damage it. Rubber or wooden utensils
may be used when the ice cream maker is off.
Do not clean with metal scrubbing pads. Pieces can break off
1
the pad and short-circuit electrical parts, creating a possibili-
ty of an electrical shock.
To protect against electrical shock, do not rinse or immerse
plug, cord or motor top in water or any other liquid.
Do not use an extension cord with this ice cream maker.
Do not operate any appliance with a damaged cord or plug
or after the appliance malfunctions, or is dropped or dam-
aged in any manner. Return appliance to the nearest autho-
rized service facility for examination, repair or electrical or
mechanical adjustment.
The ice cream maker should always be in the off
position before inserting or removing plug from a wall outlet.
Do not leave unattended while the unit is on.
Do not use ice cream maker with wet or moist hands.
This ice cream maker is for household use only.
This ice cream maker should not be used for other than the
intended use.
Don't continue to operate more than 40 minutes.
The Deni Soft Serve Ice Cream Maker has a polarized plug
(one blade is wider than the other). This plug will fit in a
polarized outlet only one way, as a safety feature. Reverse
the plug if the plug does not fit fully in the outlet. Contact a
qualified electrician if it still does not fit. Do not attempt to
defeat this safety feature.
SAVE THESE INSTRUCTIONS
5540 Instructions 5/6/09 10:32 AM Page 1
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®
FEATURES
Your new Deni Soft Serve Ice Cream Maker allows you
to create a variety of frozen treats: several ice cream
flavors, sorbets, sherbet, frozen yogurt, margaritas,
even your favorite frozen drink in less than 20-30
minutes! The following features come with your Deni
Soft Serve Ice Cream Maker:
Collapsible Motor Top with on/off switch
Compact 16 watt motor is easy to operate.
Clear-Vue™ Lid
Easily add ingredients by pouring them through
the opening of the lid without turning the machine
off.
1 qt Canister
The double liquid filled walls keep the cylinder
bowl cold longer, for best freezing results.
Stir Paddle
Turns ingredients into ice cream.
Soft Serve Spout
Push down when ready to dispense for ice cream
cones and sundaes.
Body
Sturdy base provides room for large sundae bowls.
Built-in Folded Cone Holder Stand
Lift the cone holder upright to hold cone.
On/Off Switch
Clear-Vue
TM
Lid
Soft Serve Spout
Body
Built-in Folded
Cone Holder Stand
Stir Paddle
1 qt
Canister
Motor Top
Release Button
Motor Top
To Use: Lift tab
and pull cone holder
up from the back
to front into upright
position
Heavy Duty
Aluminum Poles
Soft Serve Ice
Cream Maker
Storage Position
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Soft Serve Ice Cream Maker
BEFORE USING
1. Remove all packing materials and literature from
inside the ice cream maker.
2. Wash the canister, Clear-Vue lid, body base and stir
paddle in warm soapy water. Rinse and dry all parts
thoroughly. NEVER immerse motor in water.
FREEZING THE CANISTER
Before making frozen desserts, it is very important
that the canister be properly frozen. The Deni Soft
Serve Ice Cream Maker features a double insulated
bowl that requires thorough freezing. We
recommend placing the canister upright in the back
of your freezer where the temperature is the
coldest. Canister must be on a flat surface.
Make sure the canister is washed and thoroughly
dried. For best results, wrap canister in a plastic
bag.
The length of time necessary to properly freeze the
canister depends on the temperature in your freez-
er. Freezing time can vary from 8 –24 hours,
depending on freezer temperatures ranging from -
30°C/-22°F to -10°C/+3°F.
Shake the canister to ensure a properly frozen bowl.
The canister should have no liquid moving inside. If
you hear liquid, it is not frozen.
Keep your canister in the freezer when not in use
so you can create frozen desserts anytime.
HOW TO OPERATE
1. Place the canister in the freezer overnight.
2. Follow the recipes in our instruction booklet.
Almost any frozen dessert recipe can be used pro-
viding it does not make more than 1 quart. Note:
Do not use hard ingredients or candies, they will
not pass through the soft serve spout!!!!!!
3. Prepare the ingredients. Note: For best results,
leave the mixture in the refrigerator
for at least 4 hours until chilled.
4. To position the unit for use, hold the
Base with one hand and lift the Body
up until it locks into position.
5. Take the canister out of freezer and
place into body. The canister should
be used immediately after removal
from freezer because it will begin to
thaw.
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®
6. Place the stir paddle into the opening in
the motor. Place the spiral-shaped piece
of the paddle into the bottom hole of
the canister.
7. Lock the Clear-Vue™ lid onto the body.
Turn the unit so the back is facing you,
place the lid to the right and turn clock-
wise to lock in place. You can use the
tabs as a guide.
8. Place the Motor Top on top of the
Clear-Vue Lid. Press down to lock into
place.
9. Place the soft serve spout into the
bottom of the body. Place the handle
to the left side and twist counter
clockwise. The soft serve spout handle
should always be up, until you are
ready to
dispense.
10. Plug the unit in.
11. Press the ON button. It is very important to turn
the unit on first before pouring the mixture in. The
paddle will move while the canister remains sta-
tionary.
12. Immediately pour the chilled mixture in the top
opening of the Clear-Vue lid to begin the freezing
process.
13. Leave the machine on for about 20-30 minutes until
mixture becomes the desired thickness. Your result
should be a soft ice cream that can be dispensed
into a cone (or bowl) using the soft serve spout.
14. To serve: place a cone in the cone holder or place a
bowl under the soft serve spout. Push down on the
soft serve spout handle to distribute the ice cream.
Pull the handle back up when you reach the desired
amount of ice cream. Turn the unit off when com-
plete. Any remaining amount of ice cream you do
not wish to eat at that time should be placed in a
freezer-safe airtight container. Do not use metal
utensils or objects in the canister. Do not leave the
ice cream in the canister for any great period of
time (more than 30 minutes) or it will freeze to the
sides.
NOTE: The soft serve spout is not intended for frozen
desserts with nuts, candies, or other hard ingredi-
ents, these ingredients will not pass through the
soft serve spout, risking damage and/or failure to
ice cream making.
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Soft Serve Ice Cream Maker
TO DISASSEMBLE UNIT
1. Make sure the switch at the top of the motor top is
in the “OFF” position.
2. Unplug the unit.
3. Press the release button to remove motor and lift
off. Turn the Clear-Vue lid to the unlock position
and lift lid off the body.
4. Lift the paddle out of the canister.
5. Do NOT immerse the motor in water. Contact with
water can result in damage and/or failure of the
motor. The motor can be wiped with a damp cloth.
6. Remove all ice cream from the canister before
removing the soft serve spout. To remove the soft
serve spout turn clockwise.
7. Lift the canister to clean. Do NOT use metal utensils
or objects in the canister.
8. Do NOT place any parts in the dishwasher. Instead,
wash with warm water and a mild soap.
Do NOT use abrasive detergents or metal
objects to clean the parts of the ice
cream maker.
NOTE: When storing the unit, move the Built-
in Folded Cone Holder Stand to storage
position, folded down, and lift up on the bar to
lower the Deni Soft Serve Ice Cream Maker to the
collapsed position.
TROUBLESHOOTING
ICE CREAM DID NOT BECOME A SOFT CUSTA R D
The canister must be frozen properly. Check the
temperature in your freezer. Make sure it is
-10°C/+3°F or below. If the freezer is above this
temperature and cannot be changed, ingredients
should be as cold as possible. Put mixture in the
freezer for at least 4 hours until the mixture starts
to crystallize.
UNIT STARTED THEN STOPPED
The motor of the unit may be overheated. Give the
machine 15 minutes to cool down then turn the
motor top back on.
Placing the canister in a deep freezer may cause the
ingredients to become too firm for the motor to
work pro p e r l y. It may be helpful to leave the canister
out for 5 minutes before pouring in the ingre d i e n t s .
Placing ingredients in the canister before turning
the unit on, may cause ingredients to freeze to the
bottom of the canister and stop the machine.
Always turn the machine on before pouring in
ingredients.
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HINTS AND TIPS
Read all the instructions and save for future
reference.
Chill all recipes before pouring in the ice cream
maker.
Flavors should be more pronounced before
freezing.
For better results drain your yogurt.
We do not recommend adding chopped or chunky
ingredients into the soft serve dessert until after
dispensed, because it may clog the machine.
For pre-cooked recipes, make the mixture one day
before. This will allow it to cool completely and
increase in volume.
Recipes that do not require cooking are best made
with an electric mixer to increase the mixture’s
volume.
Cream, sugar, eggs, and milk are the most common
ingredients in ice cream. Substitutions with similar
ingredients may be used depending upon your
preference. For example, any type of cream can be
used, however, there will be a difference in color,
texture and flavor. The richer the cream you use, the
richer the results. Heavy cream contains about 36%
fat, which is the richest. Whipping cream, coffee
(light) cream and half-and-half contain approximate-
ly 30%, 18%, and 10% of fat respectively.
4 oz. of egg substitute is equivalent to two eggs.
When adding or using eggs in any of our recipes
we recommend heating or cooking the recipe
mixture.
Artificial sweeteners can be used in place of sugar;
however, they should be added when the mixture is
cool, at most, room temperature. If sugar is dis-
solved by heat in a recipe, omit this process when
using a sugar substitute. Instead, mix sweetener in
until thoroughly dissolved.
Adding one small egg white will volumize most
mixes.
If a recipe calls for alcohol, add it last, only minutes
before complete freezing. Otherwise, the alcohol
may impede the freezing process.
The taste of sorbets is largely affected by the
ripeness and sweetness of fruit or juice. For tart
fruit, add sugar or omit sugar if fruit is very ripe.
Once frozen, the ice cream will taste less sweet
than the mixture.
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Soft Serve Ice Cream Maker
Storage of homemade ice cream in the freezer
should be done in airtight containers.
Ice cream mixtures stay fresh in the refrigerator for
several days. They should be mixed well before
adding to the canister.
Mixture will increase in volume during the freezing
process; therefore, be sure to stop at the MAX line
when pouring mixture into the cylinder.
FROZEN DESSERT RECIPES
The following recipes are for 1 qt.
Banana Orange Frozen Yogurt
Ingredients:
1
1
2
cups vanilla yogurt
1
4
cup milk
1
2
cup orange juice
1
4
cup light corn syrup
1 cup mashed banana
Method:
1. In a mixing bowl, combine all ingredients and mix
well.
2. Follow standard instructions on pg. 3.
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Blackberry Sorbet
Ingredients:
2 cups fresh blackberries
1
2
cup orange juice
1
2
cup water
2 egg whites
2
3
cup sugar
Method:
1. On medium heat, in a saucepan, combine blackber-
ries, water and sugar.
2. Stir until sugar is dissolved.
3. Puree, then chill thoroughly.
4. Beat egg whites until soft peaks form.
5. Add orange juice to the blackberries.
6. Whisk in egg whites.
7. Follow standard instructions on pg. 3.
For those who are concerned about eggs, egg substi-
tutes can be added to a mix without cooking. You may
also eliminate the eggs. If any recipes in this book are to
be used by diabetics or persons with other afflictions,
please consult your doctor before using.
Cappuccino Ice Milk
Ingredients:
1
3
cup + 2 tbsp. sugar
2 tbsp. water
1
4
cup instant espresso powder
1
4
tsp. ground cinnamon or nutmeg
3 cups whole milk
Method:
1. In medium saucepan, combine sugar and water.
2. Cook without stirring, over medium heat, until sugar
turns a deep caramel color.
3. In another bowl, stir espresso powder and cinna-
mon.
4. Add milk and stir to dissolve espresso.
5. Whisk in remaining milk.
6. Pour milk mixture into cooked sugar mixture.
7. Whisk mixture over low heat until fully dissolved.
8. Allow mixture to stand and cool, then refrigerate
overnight.
9. Follow standard instructions on pg. 3.
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Soft Serve Ice Cream Maker
Chocolate Frozen Yogurt
Ingredients:
1
1
2 cups plain or vanilla flavored yogurt
1
2
cup sour cream
1
4
cup light corn syrup
3
4
cup sugar
1
3 to
1
2 cup baking cocoa (to taste)
Method:
1. Combine all ingredients in a mixing bowl.
2. Beat well.
3. Chill thoroughly.
4. Follow standard instructions on pg. 3.
Chocolate Chip Frozen Yogurt
Ingredients:
1
1
2
cups plain or vanilla flavored yogurt
1
2
cup sour cream
1
4
cup light corn syrup
3
4
cup sugar
1 tsp. vanilla
1 cup mini chocolate chips
Method:
1. Combine first five ingredients in a mixing bowl and
beat well.
2. Chill thoroughly.
3. Follow standard instructions on pg. 3.
4. Top with chocolate chips after dispensing.
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Chocolate Ice Cream
Ingredients:
2 cups of heavy cream
1 cup half and half or milk
1 cup sugar
4 oz. egg substitute
1
1
2 teaspoon vanilla
1
2
to
2
3
cup baking cocoa (to taste)
Method:
1. Combine cocoa and sugar in a mixing bowl, proces-
sor, or blender and mix.
2. Add eggs and vanilla to the mixture and blend well.
3. Add cream.
4. Beat well and chill thoroughly.
5. Follow standard instructions on pg. 3.
Chocolate Peanut Butter Ice Cream
Ingredients:
1 cup of heavy cream
1 cup half and half or milk
3
4
cup sugar
4 oz. egg substitute
1
1
2
teaspoon vanilla
1
2
to
2
3
cups baking cocoa (to taste)
1
2
cup peanut butter
Method:
1. Combine cocoa and sugar in a mixing bowl, proces-
sor, or blender and mix.
2. Blend in peanut butter and eggs.
3. Add cream, half and half and vanilla.
4. Beat well and chill thoroughly.
5. Follow standard instructions on pg. 3.
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Soft Serve Ice Cream Maker
Espresso Ice
Ingredients:
3 tbsp. instant espresso
2
1
2
cups boiling water
1 tbsp. vanilla extract
3
4
cup sugar
Method:
1. Dissolve coffee in boiling water.
2. Stir sugar into coffee until dissolved.
3. Chill thoroughly.
4. Stir in vanilla extract.
5. Follow standard instructions on pg. 3.
6. Serve with a dollop of whipped cream and a sprinkle
of cocoa.
Fat Free Cheesy Peach Ice Cream
Ingredients:
1
1
2
cups evaporated skim milk
3
4
cup sugar
1
1
2
tsp. plain gelatin 3 oz. fat-free cream cheese
3
4
cup pureed ripe peaches
1
2
tsp. cinnamon
4 oz. egg substitute
1
4
tsp. ground cloves
1 tsp. vanilla
1
4
tsp. grated nutmeg
1
4
tsp. ground all spice
Method:
1. To soften gelatin, place 1
1
2
cups of milk in a small
saucepan and sprinkle the gelatin over the surface.
Allow 3 minutes for gelatin to absorb into the
mixture, warm the milk and stir the mixture to com-
pletely dissolve.
2. Combine remaining ingredients in a blender or food
processor. Mix well. add the milk/gelatin and contin-
ue processing to ensure proper mixing.
3. Chill thoroughly and follow standard instructions on
pg. 3.
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Fat Free Chocolate Ice Cream
Ingredients:
2
1
2 cups evaporated skim milk
1
1
2
tsp. plain gelatin
1 tsp. vanilla extract
3
4
cup sugar
4 oz. egg substitute
1
2
to
3
4
cup baking cocoa (to taste)
Note: Combine cocoa and sugar before adding to recipe
to facilitate easy mixing of the cocoa.
Method:
1. To soften gelatin, place 1
1
2
cups of milk in a small
saucepan and sprinkle the gelatin over the surface.
Allow 3 minutes for gelatin to absorb into the mix-
ture, warm the milk and stir the mixture to com-
pletely dissolve.
2. Combine remaining ingredients in a blender or food
processor. Mix well. Add the milk/gelatin and contin-
ue processing to ensure proper mixing.
3. Chill thoroughly.
4. Follow standard instructions on pg.3.
Fat Free Orange Frozen Yogurt
Ingredients:
3
4
cup evaporated skim milk
1
1
2
tsp. plain gelatin
4 tbs. orange juice
4 oz. egg substitute
1
1
2
cups vanilla flavored fat-free yogurt
1 tbs. orange zest
1 cup sugar
dash salt
Method:
1. To soften gelatin, place
3
4
cups of milk in a small
saucepan and sprinkle the gelatin over the surface.
Allow 3 minutes for gelatin to absorb into the mix-
ture, warm the milk and stir the mixture to com-
pletely dissolve.
2. Combine remaining ingredients in a blender or food
processor. Mix well. Add the milk/gelatin and contin-
ue processing to ensure proper mixing.
3. Chill thoroughly.
4. Follow standard instructions on pg. 3.
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Soft Serve Ice Cream Maker
French Chocolate Mint Ice Cream
Ingredients:
3 egg yolks
1 cup sugar
1
3
cup cocoa
3 cups cream
1 tsp. vanilla
1
1
2
tbsp. mint extract
Method:
1. Beat egg yolks and cream together.
2. Blend in sugar.
3. Cook over medium heat, stirring constantly, until
thick enough to coat the spoon.
4. Remove from heat and gently sift cocoa into the
mixture.
5. Beat well until blended.
6. Cool, then add vanilla and mint extract.
7. Mix well and refrigerate overnight.
8. Follow standard instructions on pg. 3.
French Vanilla Ice Cream
Ingredients:
3 egg yolks
1 cup sugar
2 cups cream
2 tsp. vanilla
Method:
1. Beat eggs and cream together in a large saucepan.
2. Add sugar and cook over low heat, stirring constant-
ly until thickened (approx. 10 minutes).
3. Mixture should coat the spoon.
4. Cool, then add vanilla.
5. Mix well and refrigerate overnight.
6. Follow standard instructions on pg. 3.
5540 Instructions 5/6/09 10:32 AM Page 13
Fruit Sorbet
Ingredients:
3 cups fruit (such as strawberries, raspberries,
blueberries or fresh pineapple)
1
2
cup sugar
Method:
1. Combine ingredients in a processor to puree the
fruit.
2. Follow standard instructions on pg. 3.
Lemon Ice
Ingredients:
1 12-oz. can frozen lemonade
concentrate
2 cups of water
1
1
2
cups of sugar
Method:
1. Combine water and sugar in a small saucepan.
Simmer to dissolve sugar, cool.
2. Mix ingredients in a mixing bowl, processor, or
blender.
14
®
Frozen Margaritas
Ingredients:
1
3
4 cups of water
1
2
cup lime juice
3
4
cup triple sec
2
3
cup tequila
Method:
1. Combine first three ingredients.
2. Follow standard instructions on pg. 3.
3. When complete, add tequila and serve.
Frozen Piña Coladas
Ingredients:
1 8-oz can cream of coconut
2 cups sweetened pineapple juice
1
2
cup dark rum
Method:
1. Combine first two ingredients.
2. Follow standard instructions on pg.
3. When complete, add rum and serve.
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Soft Serve Ice Cream Maker
3. Follow standard instructions on pg. 3.
Lemon Sherbet
Ingredients:
1 cup frozen lemonade concentrate
2 cups milk
1
2 cup sugar
2 tbsp. grated lemon rind
1 egg white
Method:
1. Combine all ingredients and stir until sugar dissolves
& mixture appears curdled.
2. Follow standard instructions on page 3.
Low Fat Non-Dairy Mango Freeze
Ingredients:
2 cups non-dairy creamer
1
1
2 tsp. plain gelatin
4 oz. egg substitute
1
1
2
cups very ripe mango puree
3
4
cup sugar
1 tsp. vanilla
Method:
1. In a small saucepan, sprinkle the gelatin over 1
1
2
cups of non-dairy creamer. Warm the mixture (do
not allow to boil) to dissolve the gelatin, stirring if
necessary.
2. Add remaining ingredients and mix well in a blender
or food processor.
3. Chill thoroughly.
4. Follow standard instructions on pg. 3.
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Low Fat Non-Dairy Strawberry Freeze
Ingredients:
2 cups non-dairy creamer
1
1
2
tsp. plain gelatin
4 oz. egg substitute
1
1
2
cups pureed strawberries
3
4 cup sugar
1 tsp. vanilla
Method:
1. In a small saucepan, sprinkle the gelatin over 1
1
2
cups of non-dairy creamer. Warm the mixture (do
not allow to boil) to dissolve the gelatin, stirring if
necessary.
2. Add remaining ingredients and mix well in a blender
or food processor.
3. Chill thoroughly.
4. Follow standard instructions on pg. 3.
Piña Colada Sherbet
Ingredients:
1
2
cup milk
1 cup crushed pineapple
2 tbs. non-fat dry milk
2 tbs. dark rum
1 cup coconut milk
dash salt
1 can (10 oz.) piña colada mix, partially
defrosted
Method:
1. In a blender or food processor, combine ingredients
until milk is dissolved.
2. Cover and chill thoroughly.
3. Follow standard instructions on pg. 3.
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Soft Serve Ice Cream Maker
Pineapple Ice
Ingredients:
12 oz. can frozen pineapple concentrate
1
1
2
cups water
1 cup of sugar
Method:
1. Combine sugar and water in a small saucepan.
Simmer to dissolve the sugar. Cool.
2. Mix all ingredients in a mixing bowl, blender or food
processor.
3. Follow standard instructions on pg. 3.
Pistachio Ice Cream
Ingredients:
2
3
cup unsalted, shelled pistachios
4 oz. egg substitute
3
4
cup sugar
2 cups whipping cream
1
4
tsp. almond extract
1 tsp. vanilla extract
Method:
1. In a blender or processor, combine nuts, egg
substitute and cream.
2. Blend until nuts are finely chopped.
3. Mix in remaining ingredients.
4. Follow standard instructions on pg.3.
Variation:
1. Substitute pecans or walnuts for pistachios.
2. Substitute
3
4
cup maple syrup for sugar.
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Raspberry Ice Cream
Ingredients
2 cups heavy cream
1 cup sugar
4 oz. egg substitute
1 tsp. vanilla
1 cup raspberry puree’
Method:
1. Combine eggs, sugar, and vanilla in a mixing bowl
and beat well.
2. Beat raspberry puree’.
3. Add cream.
4. Beat well and chill thoroughly.
5. Follow standard instructions on pg. 3.
NOTE: Strawberries, blueberries, or blackberries can
substitute for raspberries.
Rich Coffee Ice Cream
Ingredients:
2 cups heavy cream
1 cup half & half
pinch salt
2
3
cup sugar
3 tbs. instant espresso coffee powder
1 tsp. vanilla extract
3 egg yolks, lightly beaten
Method:
1. Heat half & half in a small sauce pan until bubbles
form along the inside of the pan. Add sugar, espres-
so and salt. Mix until dissolved. Remove from heat.
2. Add 1-2 tbsp. of hot mixture to egg yolks, bringing
it to the milk temp.
3. Slowly add warmed yolks to hot mixture. Continue
to cook over low heat. Keep stirring until the mix-
ture reaches 160° on a candy thermometer and
begins to thicken.
4. Remove saucepan from heat and place the saucepan
in a larger bowl filled with ice or cold water. Stir until
the mixture becomes a cool custard.
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Soft Serve Ice Cream Maker
5. Pour mixture through a strainer and into a bowl. Stir
in vanilla and cream.
6. Cover and chill thoroughly. Follow standard instruc-
tions on pg. 3.
Strawberry Cheesecake Ice Cream
Ingredients:
6 oz. cream cheese
2 cups heavy cream
1
1
2 tsp. vanilla
4 oz. egg substitute
3
4
cup pureed strawberries
1 cup sugar
Method:
1. Beat eggs and sugar in a mixer, blender or
processor until thick and cream colored.
2. Add cream, vanilla and cream cheese.
Mix thoroughly.
3. Add strawberries and mix well.
4. Follow standard instructions on pg. 3.
Sugar Free Black Walnut Ice Cream
Ingredients:
2 cups heavy cream
dash salt
1 cup half & half
4 oz. egg substitute
5 tsp. sweetener (or to taste)
1 tbs. vanilla
1
2
cup finely chopped black walnuts*
1
2
tsp. black walnut extract or 2-3 drops
almond extract
Method:
1. Mix all ingredients in a food processor or blender,
except for nuts.
2. Mix thoroughly.
3. Cover and chill thoroughly.
4. Follow instructions on page 3.
5. Add nuts after dispensing.
* Toasted almonds, pecans, hazelnuts and macadamia
nuts can be substituted.
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Deni Soft Serve Manuel utilisateur

Catégorie
Fabricants de crème glacée
Taper
Manuel utilisateur
Ce manuel convient également à

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