.5 Qt. Ice Cream Freezer Model EIM-550 INSTRUCTION MANUAL Before operating your new appliance, please read all instructions carefully and keep for future reference.
TABLE OF CONTENTS .. ….
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. Read all instructions before use, and keep for future reference. To protect against electric shock, do not immerse cord, plug or motor in water or any other liquid. Close supervision is required when any appliance is used by or near children. Avoid contact with moving parts.
PARTS IDENTIFICATION 3
BEFORE FIRST USE Clean the Transparent Cover (not the Motor Unit), Paddle, Removable Container, Fixed Bowl and Accessories with warm soapy water before you use for the first time. See “Care and Maintenance”. Pre-chill Removable Container: ● Before each use. Place Removable Container in the freezer for 4 hours to chill. Preparation of Ice Cream Mixture: ● Select your recipe and prepare the mixture.
8. 9. - NOTE: Safety interlock switch will switch off the motor power automatically when the Motor Unit separates from the Locking Ring. Set the Motor Timer to desired time. (See figure 5 on page 5) Flip the Power switch found on the rear of the Main Body to the ON position NOTE: The motor will only run when the Motor Timer is set. (Motor will turn at a slow pace and will be fairly loud during operation.
WHEN FINISHED: 1. Unplug the power cord from wall socket and then unplug the cord of Motor Unit. 2. Remove the Motor Unit and lift out the Removable Container. 3. Use scoop or spatula to spoon out ice cream from Removable Container into a freezable container. NOTE: The condensation between the Removable Container and the Fixed Bowl may freeze and cause the Removable Container to be slightly difficult to remove. IMPORTANT : ● Carefully wipe up the water in Fixed bowl with a cloth.
WARNING: NEVER SUBMERGE THE ICE CREAM MAKER INTO WATER OR ANY OTHER LIQUID AS THIS MAY DAMAGE THE UNIT. RECIPES QUICK & EASY VANILLA ICE CREAM 4 CUPS HALF-AND-HALF OR LIGHT CREAM 1-14 OZ CAN SWEETENED CONDENSED MILK 2 TBSP VANILLA EXTRACT In large bowl, combine ingredients; mix well. Transfer the complete mixture into the ice cream maker and freeze according to the instructions.
2 CUPS OF STRAWBERRIES 1 TSP OF VANILLA EXTRACT 1/4 TSP SALT Take the strawberries and mash them with half the sugar (ie. 2oz or 50g) in a bowl. Place in the refrigerator. In a separate saucepan, mix the egg yolks with the milk, salt and the remaining sugar. Place over a medium heat just to boiling point (stirring the entire time). DO NOT LET IT BOIL OR IT MAY CURDLE. Place in the refrigerator for up to 3 hours to cool, stir the mixture from time to time.
MINT CHOCOLATE CHIP ICE CREAM 1 CUP MILK 1 CUP DOUBLE/HEAVY CREAM 1/3 CUP SUGAR ½ CUP CHOCOLATE (GRATED) 1 TSP PEPPERMINT EXTRACT OPTIONAL: TWO OR THREE DROPS OF GREEN FOOD COLORING Place the milk and sugar into a saucepan and heat gently, dissolving the sugar. Allow the mixture to cool in the refrigerator for up to 3 hours. Stir in the cream and peppermint extract (optional: add green food coloring). Transfer the complete mixture into the ice cream maker and freeze according to the instructions.
1 EGG (WHOLE) 3 EGG YOLKS ONLY ¼ CUP SUGAR ¼ CUP HONEY ⅔ CUP CREAM 20 CLOVES 2 STICKS OF CINNAMON Put the milk into a saucepan and while warm, add the cloves and cinnamon and continue stirring. Bring to a low simmer. Remove from the heat, cover and set aside to infuse for about 1 hour. Or refrigerator overnight. In a separate saucepan, mix the egg yolks with the milk, salt and the remaining sugar. Add the infused clove and cinnamon mixture.
¼ CUP GRATED CHOCOLATE ¼ CUP CHOPPED PECANS Create a custard base using all the ingredients except the cocoa powder. Beat and mix together the egg yolks and sugar until thick. Separately, pour the milk into a saucepan and scald it (bring slowly up to boiling point). Pour the hot milk into the egg yolks and sugar mix whilst continuously stirring. Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO A BOIL OR IT MAY CURDLE.
In a saucepan mix together the sugar and water. Heat gently, stirring all the time until the sugar has dissolved. Bring to a boil for approx 5 to 8 minutes to thicken - until you have a syrup. Set aside to cool. Mash or purée the raspberries and strain them to remove the seeds. Melt the gelatin by mixing it with 2 tablespoons of water over a boiling pan, mix well, add to the purée and the lemon juice into the syrup mixture.
In a saucepan mix together the sugar and water. Heat gently, stirring all the time until the sugar has dissolved. Bring to a boil for approx 5 to 8 minutes to thicken - until you have a syrup. Set aside to cool. Mash or purée the mangoes and strain them to remove any stringy membrane. Add to the syrup mixture. Add the lemon juice into the mixture. Mix well. Set aside to cool. When cool, transfer the complete mixture into the ice cream maker and freeze according to the instructions.
LIMITED WARRANTY* ONE (1) YEAR: Your small kitchen appliance is built with precision, inspected and tested before leaving our factory. It is warranted, to the original purchaser to be free from any manufacturing defects under normal use and conditions for one (1) years, cord excluded. During that period, should the appliance fail to operate properly, return the appliance with your sales receipt to the store where purchased.
