User manual SUNBEAM 4744

[. . . ] 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. [. . . ] 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). 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). If you use your own mixture, be sure to adjust ingredients to no more than 1-1/4 quarts (1. 25 L). For stiff ice cream, fill the canister no more than half full (1 quart or 1. 0 L). If the Canister movement slows down or stops, the mixture is stiff. When using cooked mixtures, allow to chill before processing. Do not add last-minute ingredients (chocolate bits, nuts, syrups) too early. They will settle to the bottom of the mixture and slow freezing. TIPS FOR TASTY DESSERTS 1. Always use pure vanilla and other extracts. Imitations will lose flavor when frozen. When cooking eggs for a mixture, cook on low heat, stirring constantly. Do not allow mixture to overheat and curdle. Freezing a curdled mixture will make ice cream very lumpy. Instead of chopping chocolate chips, melt them and allow to cool slightly. When ice cream is almost finished, pour melted mixture in a thin stream through Center Feed. Chocolate will harden immediately and form a "shaved chocolate" appearance in ice cream. Chopped fruit and nuts mix in more easily than whole pieces. Food coloring should be added sparingly. Use flavorings or extracts. 9 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. YIELD: 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. * Tin Roof Delight ­ Combine 1/2 cup (125 ml) Chocolate Fudge Sauce and 3/4 cup (200ml) chopped Spanish peanuts. Swirl into ice cream immediately after freezing. * Fudge Revel ­ Swirl 1/2 cup (125 ml) Chocolate Fudge Sauce in ice cream immediately after freezing. * Caramel Revel ­ Swirl 1/2 cup (125 ml) Caramel Sauce in ice cream immediately after freezing. * Cherry Chip ­ Add 1 cup (250 ml) chopped maraschino cherries to ice cream immediately after freezing. [. . . ] or 7 g) unflavored gelatin 1/2 cup (125 ml) milk, heated to boiling 3/4 cup (200 ml) sugar 1-1/2 Tbsp. (22 ml) vanilla extract 3 cups (750 ml) cold milk Place 1/2 cup (125 ml) cold milk and gelatin into Osterizer® Blender container. Cover and process at a LOW speed to soften gelatin. Il gelatin granules cling to container, STOP BLENDER, use a rubber spatula to push them into the mixture. [. . . ]