User’s Guide DISNEY ICE CREAM Maker Instruction manual 1
QUICK REFERENCE Cover Cap Cover Mixing Paddle Freezing Canister Motor Base SAVE THESE INSTRUCTIONS. INTENDED FOR HOUSEHOLD USE ONLY.
SAFETY PRECAUTIONS ! WARNING: This Ice Cream Maker is not a toy. Close adult supervision is necessary when used by or near children. Please do not leave this unit unattended with children. When using electrical appliances, basic safety precautions should always be followed including: • • • • • • • • • • Read all instructions before using. After running the motor continuously to make one batch of ice cream, wait at least thirty minutes before running the motor again.
SAFETY PRECAUTIONS (CONTINUED) • • • • • • • • • • • To disconnect, grip plug and pull from wall outlet. Never pull on cord. Close supervision is required when any appliance is used by or near children. Always unplug appliance from power supply before putting on or taking off parts, when cleaning or when this appliance is not in use. Be sure to turn the switch to the OFF position after each use. Never leave the house while the appliance is turned ON.
OPERATION Using Your Disney Ice Cream Maker Before using for the first time and after each use, be sure to thoroughly wash the cover, cover cap, freezing canister and mixing paddle in hot soapy water. To prolong the life of your Ice Cream Maker, do not wash parts in the dishwasher. If you experience any problem with your machine, unplug it immediately from the electrical outlet, then contact Back to Basics at 1.800.688.1989.
OPERATION (CONTINUED) • Remove the canister from the freezer and shake to ensure that the canister is frozen. The canister should not have any liquid moving inside. If you hear liquid, the canister is not frozen yet. • Storing your canister in the freezer when not in use will ensure that the canister is ready to make frozen treats anytime. USING THE DISNEY ICE CREAM MAKER 1. For best results, follow recipes in this book. Most frozen dessert recipes can be used providing they do not make more than 1.
OPERATION (CONTINUED) 5. Properly place the cover onto the motor base. The tabs on the bottom of the lid should line up with the indents in the motor base. This insures that the lid is securely locked into place. 6. Push the ON/OFF button to turn the machine ON. 7. Immediately pour mixture into the top opening of the lid. The freezing canister should only be filled to within 2 inches of the top rim or less on the freezing canister or to the max fill line on the mixing paddle.
OPERATION (CONTINUED) • • • • • • • he most common ingredients in ice cream are cream, T sugar, eggs and milk. Substitutions with similar ingredients may be used. However, for the richest flavor and creamiest texture, use a cream with the highest percentage of fat. For example, heavy cream contains about 36% fat, which is the richest. Whipping cream contains about 30% fat; light cream contains about 18% fat and half-and-half contain about 10% fat.
CLEANING • o not operate this unit for more than 40 minutes. If D the mixture is not yet solid, or has thawed again after 40 minutes, do not continue. Possible reasons for mixture not freezing: - the mixture was too warm when added to freezing canister. - the proportion of ingredients was incorrect. - the freezing canister was not completely frozen. • Be sure to only fill the freezing canister to within two inches from the top of the canister when adding mixture.
ICE The following recipes areCREAM for 1 quart.RECIPES The following recipes are for 1 quart. For best results, make sure your recipe is cool before adding it to the freezing canister of the ice cream maker. Banana Orange Frozen Yogurt Ingredients: 1 16-oz carton (2 cups) vanilla yogurt 1 cup orange juice 1 cup mashed banana ¼ cup milk ¼ cup light corn syrup Method: 1. In a mixing bowl, combine all ingredients and mix well.
ICE CREAM RECIPES (CONTINUED) Creamy Banana Ice Cream Ingredients: 3 very ripe bananas 1 cup whipping cream 1/3 cup sugar, optional 1 cup milk 2 eggs (you may use substitute) 2 tsp. vanilla extract 1 ½ tbsp. lime or lemon juice Method: 1. In a blender or processor, puree bananas and cream. 2. Blend remaining ingredients. French Chocolate Mint Ingredients: 3 egg yolks (you may use egg substitute) 1 cup sugar 1/3 cup cocoa 1 ½ cups milk 2 cups cream 1 tsp. vanilla 1 ½ tbsp. mint extract Method: 1.
ICE CREAM RECIPES (CONTINUED) Lemon Sherbet Ingredients: 1 cup frozen lemonade concentrate 3 cups milk ½ cup sugar 2 tbsp. grated lemon rind 1 egg white (you may use egg substitute) Method: 1. Combine all ingredients and stir until sugar dissolves and mixture appears curdled. Orange/Pineapple Sorbet Ingredients: 1 15-oz can crushed pineapple in pineapple juice 1 2/3 cups unsweetened orange juice 2 tbsp. lemon juice 1/3 cup sugar 1 tbsp. grated orange rind Method: 1.
ICE CREAM RECIPES (CONTINUED) (pistachio ice cream continued) Method: 1. In a blender or processor, combine nuts, egg and milk. 2. Blend until nuts are finely chopped. 3. Mix in remaining ingredients. Variations: 1. Substitute pecans or walnuts for pistachios. 2. Substitute ¾ cup maple syrup for sugar. Easy Vanilla Ice Cream Ingredients: 1 ½ cups whole milk ½ cup sugar dash salt 2/3 cup half and half 1/3 cup whipping cream ½ tsp. vanilla extract Method: 1. Combine milk, sugar and salt. 2.
ICE CREAM RECIPES (CONTINUED) (old fashioned vanilla continued) Method: 1. Combine sugar, salt and milk in saucepan. 2. Cook over medium heat, stirring occasionally until mixture almost boils. Reduce heat to low. 3. Gradually stir about ½ cup of hot milk mixture into the beaten eggs. Add eggs to remaining hot mixture. Cook over low heat, stirring constantly until slightly thickened, about 2-3 minutes. Remove from heat and refrigerate at least 2 hours. 4.
ICE CREAM RECIPES (CONTINUED) (praline almond and fudge continued) Method: 1. Combine brown sugar, salt, and milk in saucepan. Cook over medium heat until mixture starts to bubble around the edges. 2. Gradually stir about 1 cup of hot milk into the beaten eggs. Add to remaining hot milk, stirring constantly. 3. Continue cooking 1 minute. Remove from heat. Refrigerate 2 hours. 4.
ICE CREAM RECIPES (CONTINUED) Chocolate Ice Cream Ingredients: 2 ¼ cups whole milk 1 cup sugar dash salt 3 ounces semisweet chocolate squares, finely chopped 2 eggs, beaten ¾ cup half and half ½ cup whipping cream 1 tsp. vanilla extract Method: 1. Combine milk, sugar, salt and chocolate in saucepan. Cook over medium heat, stirring constantly, until chocolate is melted and mixture almost boils. 2. Gradually stir about 1 cup of the hot mixture into the beaten eggs. Add eggs to remaining hot mixture.
ICE CREAM RECIPES (CONTINUED) Double Almond Chocolate Ice Cream Ingredients: 1 ½ cups whole milk ¾ cup sugar dash salt 2 ounces semisweet chocolate square, finely chopped 2 eggs, beaten 1 ½ cup whipping cream 1 tsp. vanilla extract 1 cup chopped almonds Method: 1. Combine milk, sugar, salt and chocolate in saucepan. Cook over medium heat, stirring constantly, until chocolate is melted and mixture almost boils. 2. Gradually stir 1 cup of the hot mixture into the beaten egg.
WARRANTY Congratulations! We hope you enjoy the delicious ice cream that you can make with the Disney© Ice Cream Maker. We have designed the Ice Cream Maker with you in mind. You will find this unique machine not only easy to use, but fun for the whole family. Your Disney© Ice Cream Maker is warranted by Back to Basics® for one year from the date of purchase to be free from mechanical defects in material and workmanship.
For additional operating assistance, please visit our website at www.backtobasicsproducts.com or contact customer service at 1.800.688.1989. © 2005 Back to Basics Products, Inc.
