Soft Serve ® Ice Cream Maker US BONdes ® Inclu s e Recip Model 5530 IMPORTANT Please keep these instructions and your original box packaging.
IMPORTANT SAFEGUARDS 1 When using this electrical 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 adult supervision must be provided when this appliance is used by or near children. ■ Avoid any contact with moving parts. Fingers, hair, clothing, etc.
® 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 10-20 minutes! The following features come with your Deni Soft Serve Ice Cream Maker: ® MOTOR CLEAR-VUE™ LID WITH E-Z ADD™ OPENING SPEEDEE FREEZE® CANISTER ■ Motor Top with on/off switch Compact 16 watt motor is easy to operate.
Before First Use HOW TO OPERATE 1. 1. Place the canister in the freezer overnight, (see Freezing the Speedee Freeze® canister). 2. Follow the recipes in our instruction booklet. Almost any frozen dessert recipe can be used providing 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.
® while the canister remains stationary. TO DISASSEMBLE UNIT: 11. Immediately pour the chilled mixture in the top opening of the Clear-Vue lid to begin the freezing process. 1. Make sure the switch at the top of the motor top is in the “OFF” position. 12. Leave the machine on for about 10-20 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. 2. Unplug the unit. 3.
TROUBLESHOOTING Hints and Tips ■ ICE CREAM DID NOT BECOME A SOFT CUSTARD 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 1-2 hours until the mixture starts to crystallize. ■ ■ ■ ■ ■ ■ UNIT STARTED THEN STOPPED The motor of the unit may be overheated.
® ■ ■ ■ ■ ■ ■ ■ 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 dissolved 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.
Cappuccino Ice Milk Chocolate Frozen Yogurt Ingredients: 11⁄ 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) 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.
® Chocolate Peanut Butter Ice Cream Espresso Ice Ingredients: Ingredients: 1 cup of heavy cream 1 cup half and half or milk 3 ⁄ 4 cup sugar 4 oz. egg substitute 11⁄ 2 teaspoon vanilla 1 ⁄ 2 to 2⁄ 3 cups baking cocoa (to taste) 1 ⁄ 2 cup peanut butter 3 tbsp. instant espresso 2 1⁄ 2 cups boiling water 1 tbsp. vanilla extract 3 ⁄ 4 cup sugar Method: 1. Combine cocoa and sugar in a mixing bowl, processor, or blender and mix. 2. Blend in peanut butter and eggs. 3. Add cream, half and half and vanilla. 4.
Fat Free Chocolate Ice Cream Ingredients: 2 1⁄ 2 cups evaporated skim milk 11⁄ 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. 1. 2. 3. 4. 9 Method: To soften gelatin, place 11⁄ 2 cups of milk in a small saucepan and sprinkle the gelatin over the surface.
® French Vanilla Ice Cream Ingredients: 3 1 3 2 egg yolks cup sugar cups cream tsp. vanilla Method: 1. Beat eggs and cream together in a large saucepan. 2. Add sugar and cook over low heat, stirring constantly 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.
Lemon Sherbet Low Fat Non-Dairy Strawberry Freeze Ingredients: Ingredients: Ingredients: 1 cup frozen lemonade concentrate 2 cups milk 1 ⁄ 2 cup sugar 2 tbsp. grated lemon rind 1 egg white 2 cups non-dairy creamer 11⁄ 2 tsp. plain gelatin 4 oz. egg substitute 11⁄ 2 cups very ripe mango puree 3 ⁄ 4 cup sugar 1 tsp. vanilla 2 cups non-dairy creamer 11⁄ 2 tsp. plain gelatin 4 oz. egg substitute 11⁄ 2 cups pureed strawberries 3 ⁄ 4 cup sugar 1 tsp. vanilla Method: Method: Method: 1.
® Piña Colada Sherbet Pineapple Ice Pistachio Ice Cream Ingredients: Ingredients: Ingredients: 1 12 oz. can frozen pineapple concentrate 11⁄ 2 cups water 1 cup of sugar 2 ⁄ 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. Method: 1.
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. 13 Rich Coffee Ice Cream Ingredients: 2 cups heavy cream 1 cup half & half pinch salt 2 ⁄ 3 cup sugar 3 tbs.
® 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 ⁄ 8 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.
® CUSTOMER SERVICE If you have any questions or problems regarding the operation of your Deni Soft Serve Ice Cream Maker, call our customer service department toll free: Monday through Friday 8:30 a.m. to 5:00 p.m. (Eastern Standard Time) 1-800-DENI-822 or email us at email@example.com ONE-YEAR LIMITED WARRANTY Your Deni Soft Serve Ice Cream Maker is warranted for one year from date of purchase or receipt against all defects in material and workmanship.