Deni Soft Serve Manuel utilisateur

Marque: Deni

Modèle: Soft Serve

Catégorie: Fabricants de crème glacée

Taper: Manuel utilisateur

Ce manuel convient également à

5540

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

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

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

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

5540 Instructions 5/6/09 10:32 AM Page 2

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.

5540 Instructions 5/6/09 10:32 AM Page 3

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.

5540 Instructions 5/6/09 10:32 AM Page 4

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.

5540 Instructions 5/6/09 10:32 AM Page 5

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.

5540 Instructions 5/6/09 10:32 AM Page 6

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:

⁄2

cups vanilla yogurt

⁄4

cup milk

⁄2

cup orange juice

⁄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.

5540 Instructions 5/6/09 10:32 AM Page 7

Blackberry Sorbet

Ingredients:

2 cups fresh blackberries

⁄2

cup orange juice

⁄2

cup water

2 egg whites

⁄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:

⁄3

cup + 2 tbsp. sugar

2 tbsp. water

⁄4

cup instant espresso powder

⁄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.

5540 Instructions 5/6/09 10:32 AM Page 8

Soft Serve Ice Cream Maker

Chocolate Frozen Yogurt

Ingredients:

⁄2 cups plain or vanilla flavored yogurt

⁄2

cup sour cream

⁄4

cup light corn syrup

⁄4

cup sugar

⁄3 to

⁄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:

⁄2

cups plain or vanilla flavored yogurt

⁄2

cup sour cream

⁄4

cup light corn syrup

⁄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.

5540 Instructions 5/6/09 10:32 AM Page 9

Chocolate Ice Cream

Ingredients:

2 cups of heavy cream

1 cup half and half or milk

1 cup sugar

4 oz. egg substitute

⁄2 teaspoon vanilla

⁄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

⁄4

cup sugar

4 oz. egg substitute

⁄2

teaspoon vanilla

⁄2

⁄3

cups baking cocoa (to taste)

⁄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.

5540 Instructions 5/6/09 10:32 AM Page 10

Soft Serve Ice Cream Maker

Espresso Ice

Ingredients:

3 tbsp. instant espresso

⁄2

cups boiling water

1 tbsp. vanilla extract

⁄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:

⁄2

cups evaporated skim milk

⁄4

cup sugar

⁄2

tsp. plain gelatin 3 oz. fat-free cream cheese

⁄4

cup pureed ripe peaches

⁄2

tsp. cinnamon

4 oz. egg substitute

⁄4

tsp. ground cloves

1 tsp. vanilla

⁄4

tsp. grated nutmeg

⁄4

tsp. ground all spice

Method:

1. To soften gelatin, place 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.

5540 Instructions 5/6/09 10:32 AM Page 11

Fat Free Chocolate Ice Cream

Ingredients:

⁄2 cups evaporated skim milk

⁄2

tsp. plain gelatin

1 tsp. vanilla extract

⁄4

cup sugar

4 oz. egg substitute

⁄2

⁄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

⁄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:

⁄4

cup evaporated skim milk

⁄2

tsp. plain gelatin

4 tbs. orange juice

4 oz. egg substitute

⁄2

cups vanilla flavored fat-free yogurt

1 tbs. orange zest

1 cup sugar

dash salt

Method:

1. To soften gelatin, place

⁄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.

5540 Instructions 5/6/09 10:32 AM Page 12

Soft Serve Ice Cream Maker

French Chocolate Mint Ice Cream

Ingredients:

3 egg yolks

1 cup sugar

⁄3

cup cocoa

3 cups cream

1 tsp. vanilla

⁄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)

⁄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

⁄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.

Frozen Margaritas

Ingredients:

⁄4 cups of water

⁄2

cup lime juice

⁄4

cup triple sec

⁄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

⁄2

cup dark rum

Method:

1. Combine first two ingredients.

2. Follow standard instructions on pg.

3. When complete, add rum and serve.

5540 Instructions 5/6/09 10:32 AM Page 14

Soft Serve Ice Cream Maker

3. Follow standard instructions on pg. 3.

Lemon Sherbet

Ingredients:

1 cup frozen lemonade concentrate

2 cups milk

⁄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

⁄2 tsp. plain gelatin

4 oz. egg substitute

⁄2

cups very ripe mango puree

⁄4

cup sugar

1 tsp. vanilla

Method:

1. In a small saucepan, sprinkle the gelatin over 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.

5540 Instructions 5/6/09 10:32 AM Page 15

Low Fat Non-Dairy Strawberry Freeze

Ingredients:

2 cups non-dairy creamer

⁄2

tsp. plain gelatin

4 oz. egg substitute

⁄2

cups pureed strawberries

⁄4 cup sugar

1 tsp. vanilla

Method:

1. In a small saucepan, sprinkle the gelatin over 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:

⁄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.

5540 Instructions 5/6/09 10:32 AM Page 16

Soft Serve Ice Cream Maker

Pineapple Ice

Ingredients:

12 oz. can frozen pineapple concentrate

⁄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:

⁄3

cup unsalted, shelled pistachios

4 oz. egg substitute

⁄4

cup sugar

2 cups whipping cream

⁄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

⁄4

cup maple syrup for sugar.

5540 Instructions 5/6/09 10:32 AM Page 17

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

⁄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.

5540 Instructions 5/6/09 10:32 AM Page 18

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

⁄2 tsp. vanilla

4 oz. egg substitute

⁄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

⁄2

cup finely chopped black walnuts*

⁄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.

5540 Instructions 5/6/09 10:32 AM Page 19

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Deni Soft Serve Manuel utilisateur

Marque: Deni

Modèle: Soft Serve

Catégorie: Fabricants de crème glacée

Taper: Manuel utilisateur

Ce manuel convient également à

5540

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