icecream maker - DIC9401

icecream maker

* 110-240V~50/60Hz, 7W
* Capacity : 700ml
* With on / off switch
* Ice cream maker with single bowl

Packing

giftbox: 20.5 x 0.5*27.5cm
stand carton: 62.5*42*29.5cm
6PCS/CTN
Qty / 20': 2100pcs
Qty / 40': 4284pcs
Qty / 40'HQ: 5496pcs

How to use Ice Cream Maker

Freezing the cooling containers :
The most important step in making ice-cream is to make sure that the cooling containers are properly frozen. The cooling container provides an insulated bowl and guarantees thorough cooling.

1. As there is liquid in between the container walls, shake the container to check ideal freezing condition, you should not hear any liquid moving inside walls.

2. Check if the freezer temperature is about 18°C. For best results, the cooling container should be placed upright in the back of your freezer, where the temperature is lowest.

3. The time which is necessary to properly freeze the cooling container (at least 8 hours), will depend upon how cold the freezer temperature is. Leave the cooling container in the freezer overnight to ensure best result.

4. Keeping the cooling container permanently frozen (therefore keep it in the freezer) allows you to make your favourite ice-cream whenever you want.


Assembling the appliance:



1. Hold the motor unit with its base facing up and place the short end of the drive shafts into the slots provided (1). Hold the motor unit upside down and insert the drive shaft into the hole. Put the transparent lid fittingly into the gear of motor unit. It must click into place (2).

2. Insert the paddle onto the drive shaft (3). Turn the complete unit round.

3. Take the cooling container out of the freezer.

4. Place the motor unit with lid and paddle fittingly on top of the cooling container (4).

5. Slide in the 2 locking clips, close and make sure that the lid is securely locked (5).

6. Quickly pour the ice cream mixture through the filler hole into the cooling container (7).

7. Turn the ON/OFF switch to the position "I". Leave the machine ON for approximately 20-40 minutes.

8. NOTE: Maximum operation time is 1 hour. After 1 hour switch off and let the motor cool down for minimum 1/2 an hour to avoid overheating.

9. Keep in mind that fresh home-make ice-cream will not be same consistency than that of hard, store-bough ice-cream. Rather, the consistency will be frozen, yet kind of soft.

To get hard frozen ice-cream, use a rubber spatula or wooden spoon to fill the ice cream from the cooling container into a sealed container. Place container back, into the freezer for several hours, or until ice-cream becomes hard. You may leave the ice-cream in the cooling container, to harden in the freezer for a short period of time (no more than 30 minutes). Then it will be perfect to serve.


Ice Cream Maker Recipes

Custard based vanilla ice cream
Ingredients : 3 egg yolks – 50 à 60 g caster sugar – 200 ml semi skimmed milk – 100 ml double cream– few drops vanilla essence.
Place the egg yolks and sugar in a glass bowl and beat together. Fill the milk into a pot and slowly bring to boiling point while stirring it, then pour gently and slowly onto the egg mixture beating together. Return the mixture to the pan and stir constantly until the mixture thickens and forms a film at the back of the spoon. Do not let it boil or the egg yolk will clot and mixture will separate. Remove from heat and leave until cold. Stir in the cream and vanilla essence. Pour the mixture into the freezer bowl with the paddle running. Allow to freeze until the desired consistency is achieved.

Raspberry yoghurt ice
Ingredients: 200 g fresh raspberries – 60 g caster sugar – 250 ml natural yoghurt.
Mash the raspberries or puree them. For a smooth result remove the pips by sieving. Add sugar and natural yoghurt and mix together. Pour the mixture into the freezer bowl with the paddle running. Allow to freeze until the desired consistency is achieved.

Lemon sorbet
Ingredients: 150 ml lemon juice – juice ½ medium orange – 210 g granulated sugar – 210 ml water – 1 egg white.

Make heat the juices, water and sugar in a pan. Stir up well until boiling and made eat slowly during 2-3 minutes. Let cool. Beat the white egg snow and incorporate it in the pan. Pour the mixture in the cooled bowl (while making turn the blade).