Instruction Manual and Recipe Booklet ICE CREAM/FROZEN YOGURT MAKER
Thank you for purchasing the SUNBEAM Ice Cream/Frozen Yogurt Maker. Before you use this product for the first time, please take a few moments to read these instructions and keep it for reference and enjoyment of the recipes. Pay particular attention to the Safety Instructions provided. Please review the product service and warranty statements.
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: • READ AND SAVE ALL INSTRUCTIONS. • To protect against risk of electrical shock do not put motor base in water or other liquid. • Close supervision is necessary when any appliance is used by or near children or incapacitated persons. • Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning. • Avoid contacting moving parts.
Congratulations on owning a SUNBEAM “Quick Freeze” Ice Cream/Frozen Yogurt Maker! This easy-to-use appliance makes all your favorite frozen creations in a snap! From sinful ice creams to rich custards . . . creamy ice sorbets to refreshing ices . . . you’ll be the most famous “cook” on the block. Try each one of the taste-tempting recipes in this cookbook. . . then let your imagination run wild! Chop up a candy. bar or puree your favorite fruit in your OSTERIZER blender and mix it into a basic recipe.
INSTRUCTIONS HOW TO ASSEMBLE ICE BUCKET COVER 1. Position Ice Bucket on motor base. 2. Pour ice cream mixture into Cream Canister. 3. Place Freezing Cover on Cream Canister. 4. Position Cream Canister in Ice Bucket. 5. Add ice and salt as directed. 6. Remove Freezing Cover. 7. Insert Paddle. 8. Place Mixing Cover on Cream Canister. 9. Place Ice Bucket Cover on Bucket engaging Paddle with Center Feed on both covers. 10. Swing Latches up and interlock with Notches on Cover.
TO PROCESS YOUR FAVORITE RECIPE You will need approximately: 2 cups (500 ml) table salt and 6 trays of ice cubes. It is NOT NECESSARY to use rock salt or crushed ice in this unit. 1. Prepare recipe as directed. 2. Pour into Cream Canister. (To prevent overload and damage to the product do not prepare more than one batch of ice cream at a time.) 3. Put Freezing Cover in place. 4. Position Cream Canister in Ice Bucket. 5. Layer ice and salt solution as follows: A.
APPROXIMATE TIMES Ice Cream – 18-25 minutes Ices and Sorbets – 12-20 minutes Sherbet – 20-25 minutes Frozen Yogurt – 18-25 minutes Frozen Custard – 18-25 minutes Ice Milk – 12-20 minutes 12. To use Center Feed: (Use the Center Feed to add nuts and chocolate bits or to make swirled ice creams . . . there’s no end to the uses of this feature.) A. Place ingredients to be added in measuring cup with pouring spout. B. When frozen mixture comes within 1/2 in. (1.
TO HARDEN ICE CREAM In Your Freezer: 1. Pack ice cream down in Cream Canister. Seal with flexible plastic Freezing Cover. Wipe dry. (If you wish to make additional batches, you may transfer ice cream to a separate plastic container. Seal with a tight cover.) 2. Freeze several hours or until desired hardness is reached. In Your “Quick-Freeze™” Ice Cream Maker: 1. When ice cream has reached desired consistency, turn unit off. Do not open Ice Bucket. 2. Remove Ice Bucket from motor base.
3. If your ice cream was lumpy or hardened too quickly, next time reduce the table salt layers from 1/3 cup (75 ml) to 1/4 cup (50 ml). 4. If your ice cream was too soft or did not freeze quickly, next time increase the table salt layers from 1/3 cup (75 ml) to 1/2 cup (125 ml). 5. If you use your own mixture, be sure to adjust ingredients to no more than 1-1/4 quarts (1.25 L). 6. For stiff ice cream, fill the canister no more than half full (1 quart or 1.0 L). Process normally. 7.
ICE CREAM EASY VANILLA ICE CREAM 2 cups (500 ml) whipping cream 1 cup (250 ml) sugar 2 cups (500 ml) half and half 1 Tbsp. (15 ml) vanilla extract Combine all ingredients in Cream Canister. Stir until sugar is dissolved. Freeze as directed. Y IELD : 1-1/2 QUARTS (1.5 L) Variations: Chocolate Chip – Add 2/3 cup (150 ml) miniature or chopped chocolate chips immediately after freezing.* Cookies with Cream – Add 10 crushed chocolate sandwich cookies to ice cream immediately after freezing.
Variations: Toasted Almond Fudge – Add 3/4 cup (200 ml) toasted slivered almonds to ice cream immediately after freezing.* Marshmallow Revel – Swirl 1 cup (250 ml) marshmallow creme in ice cream immediately after freezing.* Mandarin Orange Surprise – Reduce half and half to 1 cup (250 ml). Add 3/4 cup (200 ml) orange juice to recipe before freezing. Freeze as directed. Rocky Road Delight – Swirl 1/2 cup (125 ml) each of miniature marshmallows and peanuts into ice cream immediately after freezing.
BUTTER PECAN ICE CREAM 2 cups (500 ml) half and half 1 cup (250 ml) brown sugar 2 Tbsp. (30 ml) butter 2 cups (500 ml) whipping cream 1 tsp. (5 ml) vanilla extract 1/2 cup (125 ml) toasted pecans, chopped Combine half and half, sugar and butter in medium saucepan. Cook, stirring constantly, over low heat until bubbles form around the edges of the pan. Chill. Place mixture in Cream Canister. Stir in whipping cream and vanilla. Freeze as directed. Add pecans immediately after freezing.
LEMON CHIP ICE CREAM 2 cups (500 ml) whipping cream 1-1/2 tsp. (7 ml) vanilla extract 2 cups (500 ml) half and half 1/2 tsp. (2 ml) grated lemon peel 1-1/2 cups (375 ml) sugar 3/4 cup (200 ml) lemon drop candy, crushed 1/3 cup (75 ml) lemon juice Combine all ingredients except lemon candy in Cream Canister. Stir until sugar is dissolved. Freeze as directed. Add lemon candy immediately after freezing.* Y IELD : 1-1/2 QUARTS (1.5 L) *See Instructions HOW TO USE CENTER FEED on Page 4.
SHERBET & FROZEN YOGURT LIME SHERBET 3 cups (750 ml) milk 1 cup (250 ml) lime juice 1 cup (250 ml) sugar 1 drop green food coloring Combine ingredients in Cream Canister. Stir until sugar is dissolved. Freeze as directed. Y IELD : 1-1/2 QUARTS (1.5 L) TANGY ORANGE SHERBET 3 cups (750 ml) milk 2 cups (500 ml) orange juice 1 cup (250 ml) sugar Combine ingredients in Cream Canister. Stir until sugar has dissolved. Freeze as directed. Y IELD : 1-1/2 QUARTS (1.
SORBET & ICES RASPBERRY SORBET 2/3 cup (150 ml) water 1 quart (1 L) raspberries, fresh or frozen 1/2 cup (125 ml) sugar 2 Tbsp. (30 ml) orange juice 2 tsp. (10 ml) grated lemon peel 2 Tbsp. (30 ml) lemon juice Combine water, sugar and lemon peel in small saucepan. Bring to a boil on medium heat, stirring constantly. Remove from heat and allow to cool. Place raspberries, orange juice and lemon juice into Osterizer® Blender container. Cover and process at a MEDIUM speed until smooth.
ICE MILK CHOCOLATE ICE MILK 1/2 cup (125 ml) cold milk 1/2 cup (125 ml) cocoa powder 1 envelope (1/4 oz. or 7G) unflavored gelatin 1 Tbsp. (15 ml) vanilla extract 1/2 cup (125 ml) milk, heated to boiling 3 cups (750 ml) cold milk 1 cup (250 ml) sugar Place 1/2 cup (125 ml) cold milk and gelatin into Osterizer® Blender container. Cover and process at a LOW speed to soften gelatin. Remove feeder cap and add hot milk. Process until gelatin is dissolved.
2-YEAR LIMITED WARRANTY Sunbeam Products Inc. warrants to the original purchaser, subject to the limitations and exclusions set forth below, that this product shall be free, in all material respects, of mechanical and electrical defects in material and workmanship from the date of purchase for two years.
Notes/Notas
Notes/Notas
@1998Sdnbeam Corporetion or its affiliated comf&iris. All rights reserved. Sunbeam@ is a registered trademark of Sunbeam Corporation or its affiliated companies. Distributed by Sunbeam Products Inc., Delray Beach, Florida 33445. Patent Pending P.N.
