Deni 5300 Frozen Dessert Maker User Manual

Compressor
Ice Cream Maker
®
CAUTION:
Ice Cream Maker must be placed in the upright position
on a flat surface for at least 12 hours before use.
US
BONce Cream
es I
ious
Includ for Delic
es
Recip Desserts
Model #5300
IMPORTANT!
Please keep these instructions and
your original box packaging.
www.deni.com
INSTRUCTIONS
FOR PROPER USE AND CARE
®
IMPORTANT SAFEGUARDS
When using this electrical appliance, safety precautions should
always be observed, including the following:
n Read all of the instructions before using.
n Close adult supervision must be provided when this appliance
is used by or near children.
n Keep ice cream maker out of reach of children.
n Avoid any contact with moving parts. Fingers, hair, clothing,
etc. should be kept away during operation.
n Never turn upside down or lay on its side. If the unit has
been placed in a non-upright position for whatever reason,
place the unit upright on a flat surface for at least 12 hours
before using.
n Using attachments not recommended or sold by Keystone
Manufacturing Co., Inc. may cause hazards.
n Do not operate with a damaged cord or plug. If the
appliance is not working as it should, has been dropped or
damaged, left outdoors or dropped into water, do not use it
and return it to the manufacturer for proper service and
replacement or repair.
n Always unplug from outlet when not in use and before
installing, cleaning and removing parts.
n For indoor use only.
n Do not place near hot gas or electric burner.
n Keep at least 3⁄4 inch away from walls or other objects that
could obstruct free air circulation.
n Do not let the cord hang over the edge of a table or counter.
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The removable bowl should NEVER be used in a conventional
oven, microwave oven, on top of the range or on any other
heat source. DO NOT use the removable bowl to blend hot
liquids.
Keep utensils out of the canister while in use to reduce the
risk of harm to persons or to the ice cream maker. SHARP
OR METAL UTENSILS OR OBJECTS SHOULD NOT BE USED
ON THE INSIDE OF THE CONTAINER. They can scratch or
damage it. Rubber or wooden utensils may be used when
the ice cream maker is off.
Do not clean with metal scrubbing pads. Pieces can break
off the pad and short-circuit electrical parts, creating a
possibility of an electrical shock.
To protect against electrical shock, do not immerse plug, cord
or motor base in water or any other liquid. This may cause
personal injury and damage the unit.
Do not use an extension cord with this ice cream maker.
However, if one is used, it must have a rating equal to or
exceeding the rating of this appliance.
The ice cream maker is for household use only.
The ice cream maker should not be used for other than the
intended use.
To reduce the risk of personal injury, always unplug the motor
top before inserting or removing the paddle.
Plug the power cord of the ice cream maker into a 120V
three prong, grounded outlet.
SAVE THESE INSTRUCTIONS
1
FEATURES
ON/OFF Button
Motor Top
Motor Top Power Cord
Clear-Vue Lid
Stir Paddle
Start •Stop
50 MIN
30 MIN
10 MIN
Select
Indicator Lights
Removable Bowl
Stainless Steel Cylinder
Indicator Light
Compressor Button
Timer Control Panel
Motor Top Release Button
Compressor
Power Cord
2
®
Functions
Your new Deni Compressor Ice Cream Maker allows you to create
a variety of frozen treats: hundreds of ice cream flavors, sorbets,
sherbet, frozen yogurt, margaritas, even your favorite frozen drinks.
ON/OFF Button:
Turns the stir paddle on and off
Motor Top Power Cord:
Supplies power from the compressor to the motor top
Motor Top:
Controls the rotation of the stir paddle
Clear-Vue Lid:
Allows you to view the process and add ingredients through the opening
of the lid without turning off the machine
Stir Paddle:
Turns ingredients into ice cream
Motor Top Release Button:
Releases the motor top from the unit
Timer:
If the ice cream is not ready after the timer sounds, you can reset the timer for
another 10 minutes. The timer will not shut of the compressor.
Power Cord:
Supplies power to the unit to activate the compressor
Removable Bowl:
11/2 qt. capacity aluminum bowl holds ingredients while mixing,
no pre-freezing required
Stainless Steel Cylinder:
Retains the cold to freeze ingredients
Indicator Lights:
Indicates when the unit is plugged in and what the timer is set at
Compressor Button:
Turns on the compressor to chill the cylinder
3
Before First Use
How To Assemble
1.
2.
1.
2.
Remove all packing materials and literature.
Wash the removable bowl, clear-vue lid and paddle in warm
soapy water. Rinse and dry all parts thoroughly. NEVER
immerse motor top or compressor in water or any other
liquid. NEVER clean any parts in a dishwasher.
3. Place the ice cream maker upright on a flat surface for at
least 12 hours before using for the first time. This allows the
oil contained in the compressor to settle. The same procedure
should be followed whenever the ice cream maker has been
placed in a non-upright position for whatever reason.
NOTE: When using your ice cream maker for the first time, you
may experience an odor and possibly a slight wisp of smoke
from the body. This is caused by the heat curing the insulation
that protects the motor. This is normal and after the first few
uses will disappear.
Figure 1
4
Figure 2
Figure 3
3.
4.
5.
Make sure the unit is unplugged before assembling.
Place the clear-vue lid into the bottom of the motor top by
pressing the lockpin. (Figure 1)
Insert the stir paddle into the motor top until it snaps into
position. NOTE: It is important that the stir paddle fits into the
correct slots, otherwise the ice cream maker will not operate
correctly. (Figure 2)
Insert the removable bowl into the stainless steel cylinder of the
ice cream maker’s body.
Place the stir paddle attached to the motor top into the bowl.
Rotate motor clockwise until it locks into place. Plug the motor
top into the back of the compressor. (Figure 3)
How To Operate
For best results chill the mixture thoroughly before making ice
cream. Chill 4 hours in the refrigerator or 1 hour in the freezer until
the mixture begins to crystallize.
1. Place the unit on a flat stable surface allowing adequate space
around it for ventilation.
2. Assemble the unit following the standard assembly instructions.
3. Plug the power cord into a wall outlet.
4. Press the “compressor” button. The indicator light shows the
chilling system is working. Let the chilling system run for 5
minutes before pouring in ingredients.
®
5.
6.
7.
After the chilling system has run for the required 5 minutes,
set the timer to the desired setting and press start. (There are
three different options, 10, 30, and 50 minutes.) Note: We
recommend setting the timer to 50 minutes when first making
ice cream. After 30 minutes, check the consistency.
Turn on the motor top by pressing the On/Off button on the
top of the motor.
Pour ingredients in through opening in lid. NEVER fill the
bowl more than half full. During the last minutes of the
freezing process, the ice cream expands in volume until it
fills the bowl.
IMPORTANT: Avoid turning off the compressor button before the
ice cream is ready. If the button is turned off or in the event of a
power failure, the chilling process automatically stops for about 5
minutes, jeopardizing the success of the ice cream.
8.
5
When the ice cream has reached a good consistency,
(after about 30-50 minutes) the stir paddle rotation reverses
direction, indicating that the ice cream is ready. If you require
slightly denser ice cream, leave the compressor button on for
an extra 5 to 10 minutes.
9. Turn off the On/Off button on top of the motor and unplug
the unit.
10. Press the motor top release button and remove the motor
(including the clear-vue lid and stir paddle) by rotating
counter clockwise.
11. Remove the ice cream from the removable bowl using a
plastic scoop or wooden spoon to avoid damaging the walls
and bottom of the container.
12. After the removable bowl reaches room temperature,
wipe away ice cream residue with a damp cloth and dry
thoroughly.
IMPORTANT: Remember to turn the chilling switch off, otherwise
the ice cream will freeze into a block of ice.
Using The Electric Timer
The timer allows you to set a desired period of time to make
your ice cream. If the hardness of the ice cream is not the
desired consistency, reset the timer and the buzzer will sound
when the time is up.
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There are three time settings (10 min, 30 min, 50 min).
The LED on the top of the unit will flash indicating the time
selected.
Press the start button on the control panel to start the timer.
Press the button on the paddle motor to begin rotation of stir
paddle.
The buzzer will sound during the last 10-30 seconds of the set
time to warn you that the time is almost up and that the
paddle motor will shut off.
Hints and Tips
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Read all the instructions and save for future reference.
Cool all cooked recipes in the refrigerator before using.
Flavors will be stronger before freezing.
For better results, drain your yogurt.
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For best results, chill nuts, fruits, alcohol, and garnishes before
adding to the frozen treat. Generally these products are
added at the end of the freeze cycle.
For pre-cooked recipes, make the mixture one day before.
This will allow it to cool completely and increase in volume.
Chilling recipes will produce better results.
Recipes that do not require cooking are best made with an
electric mixer to increase the mixture’s volume.
Cream, sugar, eggs, and milk are the most common
ingredients in ice cream. Substitutions with similar ingredients
may be used depending upon your preference. For example,
any type of cream can be used, however, there will be a
difference in color, texture and flavor. The richer the cream
you use, the richer the results. Heavy cream contains about
36% fat, which is the richest. Whipping cream, coffee (light)
cream and half-and-half contain approximately 30%, 18%,
and 10% fat respectively.
4 oz. of egg substitute is equivalent to two eggs.
When using or adding eggs or egg substitute in any of our
recipes, we recommend heating/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, add
sweetener into the mixture until it is thoroughly dissolved.
Adding one small egg white will volumize most mixes.
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If a recipe calls for alcohol, add it last, about one to three
minutes before the end of the freezing process. Otherwise,
the alcohol may stop the freezing process.
The taste of sorbets is largely affected by the ripeness and
sweetness of fruit or juice. For tart fruit, add sugar or omit
sugar if fruit is very ripe. Once frozen, the sorbet or other
frozen desserts will taste less sweet than the mixture.
Long -term storage of homemade ice cream in the freezer
should be done in airtight freezer-safe containers.
Ice cream and other frozen dessert mixtures stay fresh in the
refrigerator for several days. However, they should be mixed
well minutes before being added to the container.
Mixture will increase in volume during the freezing process;
therefore, pour no more than 4 cups mixture into the bowl.
Storing Your Ice Cream
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When the ice cream is ready, it can be kept in the ice cream
maker for 10-20 minutes with the paddle motor off.
You can store ice cream in the freezer for a limited amount of
time. Keeping it too long reduces its flavor and quality. Store
ice cream in a well-sealed freezer container at a minimum
temperature of 12°F.
®
CLEANING INSTRUCTIONS
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Clean the bowl, paddle and lid with warm soapy water.
Never clean them in the dishwasher.
Use a damp cloth to clean the fixed cylinder and motor
assembly.
Never immerse the motor unit, plug or cord in water or in
any other liquid.
Make sure all parts are dried thoroughly.
FROZEN DESSERT RECIPES
The following recipes are for 11⁄ 2 qts.
Note: 1 quart of liquid makes 11⁄ 2 qts. of frozen dessert.
TIP: Use the “Basic Vanilla Ice Cream” recipe as a base
for creating your own favorite ice cream flavors. As
an example, to make a fruit ice cream, decrease the
cream or milk by one cup and add one cup of
pureed fruit to the basic vanilla ice cream recipe.
TROUBLESHOOTING
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ICE CREAM DID NOT BECOME A SOFT CUSTARD.
A) The ingredients should be as cold as possible. Put the
mixture in the refrigerator for 4 hours or in the freezer for 1
hour until it begins to crystallize. Ice cream cannot be made
from hot ingredients.
B) The compressor is fitted with a safety device. In the event
of a power failure, or if the unit is turned off and on again
for any reason, operation of the chilling system is interrupted.
The ice cream maker will automatically shut down for 5
minutes before turning on again. Operation will not
commence, even if the chilling button is pressed and the
indicator light is on.
NOTE: The ice cream’s texture and taste may change
depending on how rich of a cream you use.
7
Basic Vanilla Ice Cream
Blackberry Sorbet
Chocolate Frozen Yogurt
Ingredients:
4 oz. egg substitute
1 cup of sugar
1 cup half and half (or milk)
2 cups heavy cream
11⁄ 2 tsp. vanilla
Ingredients:
3 cups fresh blackberries
1
⁄ 2 cup water
2
⁄ 3 cup sugar
1
⁄ 2 cup orange juice
2 egg whites
Ingredients:
2 cups plain or vanilla flavored yogurt
1 cup sour cream
1⁄ 4 cup light corn syrup
3⁄ 4 cup sugar
1⁄ 2- 2⁄ 3 cup baking cocoa (to taste)
Method:
1. Combine egg substitute, sugar, and
vanilla in a mixing bowl or blender.
2. Add cream and half and half (or milk).
3. Mix well and chill thoroughly.
4. Follow standard instructions on pg. 4-5.
Method:
1. Over medium heat, in a saucepan,
combine blackberries with water and
sugar.
2. Stir until sugar is dissolved.
3. Puree, then chill thoroughly.
4. Beat egg whites until soft peaks form.
5. Add orange juice to the blackberries.
6. Whisk in egg whites.
7. Follow standard instructions on pg. 4-5.
Method:
Banana Orange Frozen Yogurt
Ingredients:
1 16-oz carton (2 cups) vanilla yogurt
1 cup orange juice
1
⁄ 4 cup light corn syrup
1
⁄ 4 cup milk
1 cup mashed banana
Method:
1. In a mixing bowl, combine all the
ingredients, mix well and chill thoroughly.
2. Follow standard instructions on pg. 4-5.
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1. Combine all ingredients in a mixing
bowl and beat well.
2. Chill thoroughly.
3. Follow standard instructions on pg. 4-5.
®
Chocolate Chip Frozen Yogurt
Chocolate Ice Cream
Chocolate Peanut Butter Ice Cream
Ingredients:
2 cups plain or vanilla flavored yogurt
1 cup sour cream
1⁄ 4 cup light corn syrup
3⁄ 4 cup sugar
1 tsp. vanilla
1 cup mini chocolate chips
Ingredients:
1 cup of heavy cream
1 cup half and half or milk
1 cup sugar
4 oz. egg substitute
11⁄ 2 teaspoon vanilla
1
⁄ 2 - 2⁄ 3 cups baking cocoa (for taste)
Method:
1. Combine first five ingredients in a
mixing bowl and beat well.
2. Chill thoroughly.
3. Follow standard instructions on pg. 4-5.
4. Fold in chocolate chips at end of
freezing process.
Method:
1. Combine cocoa and sugar in a mixing
bowl, processor, or blender and mix.
2. Add eggs and vanilla to the mixture
and blend well.
3. Add cream and half and half.
4. Beat well and chill thoroughly.
5. Follow standard instructions on pg. 4-5.
Ingredients:
1 cup of heavy cream
1 cup half and half or milk
1 cup sugar
4 oz. egg substitute
11⁄ 2 teaspoon vanilla
1
⁄ 2 - 2⁄ 3 cups baking cocoa (for taste)
1 cup peanut butter
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. Beat well and chill thoroughly.
5. Follow standard instructions on pg. 4-5.
NOTE: Egg substitute can be added to
a mix without cooking for those who
are concerned about eggs, you may
also eliminate the eggs. If any recipes
in this book are to be used by a diabetic or persons with other afflictions,
please consult your doctor before using.
9
Espresso Ice
Fat Free Peach Ice Cream
Fat Free Chocolate Ice Cream
Ingredients:
3 tbsp. instant espresso or 4 tbsp. regular
instant coffee powder
3 2⁄ 3 cups boiling water
1 tbsp. vanilla extract
3
⁄ 4 cup sugar
Ingredients:
11⁄ 2 cups evaporated skim milk
1 cup pureed ripe peaches
11⁄ 2 tsp. plain gelatin
4 oz. egg substitute
6 oz. fat-free cream cheese
1 tsp. vanilla
1 cup sugar
1
⁄ 2 tsp. cinnamon
1
⁄ 4 tsp. ground all spice
1
⁄ 4 tsp. ground cloves
1
⁄ 4 tsp. grated nutmeg
Ingredients:
3 cups evaporated skim milk
1 tsp. vanilla extract
11⁄ 2 tsp. plain gelatin
1 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.
Method:
1. Dissolve coffee in boiling water.
2. Stir sugar into coffee until dissolved.
3. Stir in vanilla extract.
4. Chill thoroughly.
5. Follow standard instructions on pg. 4-5.
6. Serve with a dollop of whipped cream
and a sprinkle of cocoa.
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Method:
1. To soften gelatin, place 11⁄ 2 cups of
milk in a small saucepan and sprinkle
the gelatin over the surface. Allow 3
minutes for gelatin to absorb into the
mixture, warm the milk and stir the
mixture to completely dissolve.
2. Combine remaining ingredients in a
blender or food processor. Mix well.
Add the milk/gelatin and continue
processing to ensure proper mixing.
3. Chill thoroughly and follow standard
instructions on pg. 4-5.
Method:
1. To soften gelatin, place 11⁄ 2 cups of
milk in a small saucepan and sprinkle
the gelatin over the surface. Allow 3
minutes for gelatin to absorb into the
mixture, warm the milk and stir the
mixture to completely dissolve.
2. Combine remaining ingredients in a
blender or food processor. Mix well.
Add the milk/gelatin and continue
processing to ensure proper mixing.
3. Chill thoroughly.
4. Follow standard instructions on pg. 4-5.
®
Fat Free Pineapple Frozen Yogurt
French Chocolate Mint Ice Cream
French Vanilla Ice Cream
Ingredients:
3
⁄ 4 cup evaporated skim milk
4 tbsp. pineapple juice
1 1⁄ 2 tsp. plain gelatin
4 oz. egg substitute
21⁄ 2 cup vanilla fat- free yogurt
1 tbsp. orange zest
1 cup sugar
dash salt
Ingredients:
3 egg yolks
1 cup sugar
1
⁄ 3 cup cocoa
1 cups milk
2 cups cream
1 tsp. vanilla
11⁄ 2 tbsp. mint extract
Ingredients:
3 eggs
1 cup of sugar
11⁄ 2 cups milk
2 cups cream
2 tsp. vanilla
Method:
1. To dissolve gelatin, place 3⁄ 4 cups of
milk in a small saucepan and sprinkle
the gelatin over the surface. Allow 3
minutes for gelatin to absorb into the
mixture, warm the milk and stir the
mixture completely to dissolve.
2. Combine remaining ingredients in a
blender or food processor. Mix well.
Add the milk/gelatin and continue
processing to ensure proper mixing.
3. Chill thoroughly.
4. Follow standard instructions on pg. 4-5.
Method:
1. Beat milk and egg yolks together.
2. Blend in sugar.
3. In a saucepan, cook over medium heat,
stirring constantly, until thick enough to
coat the spoon.
4. Remove from heat and gently sift
cocoa and add mint into the mixture.
5. Beat well until blended.
6. Cool, then add cream and vanilla.
7. Mix well and refrigerate overnight.
8. Follow standard instructions on pg. 4-5.
Method:
1. Beat eggs and milk 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 cream and vanilla.
5. Mix well and refrigerate overnight.
6. Follow standard instructions on pg. 4-5.
11
Frozen Margaritas
Ingredients:
21⁄ 3 cups of water
1
⁄ 2 cup lime juice
3
⁄ 4 cup triple sec
2
⁄ 3 cup tequila
Method:
1. Combine first two ingredients.
2. Follow standard instructions on pg. 4-5.
3. When complete, add triple sec and
tequila and serve.
Fruit Sorbet
Ingredients:
3 cups fruit (such as strawberries, raspberries,
blueberries or fresh pineapple)
1
⁄ 2 cup sugar
1 cup water
Method:
1. Combine ingredients in a processor to
puree the fruit.
2. Follow standard instructions on pg. 4-5.
Lemon Ice
Frozen Pina Coladas
Ingredients:
1 8-oz can cream of coconut
2 1⁄ 2 cups sweetened pineapple juice
1
⁄ 2 cup dark rum
Method:
1. Combine first two ingredients.
2. Follow standard instructions on pg. 4-5.
3. When complete, add rum and serve.
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Ingredients:
1 12-oz. can frozen lemonade concentrate
3 cups of water
11⁄ 2 cups of sugar
Method:
1. Combine water and sugar in a small
saucepan. Simmer to dissolve sugar,
cool.
2. Mix ingredients in a mixing bowl,
processor, or blender.
3. Follow standard instructions on pg. 4-5.
Low-Fat, Non-Dairy Strawberry Freeze
Ingredients:
3 cups non-dairy creamer
11⁄ 2 tsp. plain gelatin
3
⁄ 4 cup sugar
4 oz. egg substitute
11⁄ 2 cups pureed strawberries
1 tsp. vanilla
Method:
1. In a small saucepan, sprinkle the gelatin
over 11⁄ 2 cups of non-dairy creamer.
Warm the mixture (do not allow to boil)
to dissolve the gelatin, stirring if
necessary.
2. Add remaining ingredients and mix well
in a blender or food processor.
3. Chill thoroughly.
4. Follow standard instructions on pg. 4-5.
®
Lemon Sherbet
Ice Cream Sandwiches
Low Fat Non-Dairy Mango Freeze
Ingredients:
1 cup frozen lemonade concentrate
3 cups milk
1
⁄ 2 cup sugar
2 tbsp. grated lemon rind
1 egg white
Ingredients:
Ingredients:
3 cups non-dairy creamer
4 oz. egg substitute
11⁄ 2 tsp. plain gelatin
11⁄ 2 cups very ripe mango puree
3
⁄ 4 cup sugar
1 tsp. vanilla
Method:
1. Combine all ingredients and stir until
sugar dissolves & mixture appears
curdled.
2. Follow standard instructions on pg. 4-5.
Pre-baked cookies — 2 per sandwich,
select large 21⁄ 2 to 3” diameter, soft
texture cookies work best. Freeze
cookies before filling.
Filling — Prepare ice cream of choice.
Firm up in freezer before assembling
sandwiches.
Assembling
Spread about 1⁄ 2” thick layer of ice
cream on one cookie. Top with a second
cookie. If desired, roll the sandwiches in
toasted coconut or sprinkles.
Storage
Individually wrap frozen cookies and
freeze.
Method:
1. In a small saucepan, sprinkle the
gelatin over 11⁄ 2 cups of non-dairy
creamer. Warm the mixture (do not
allow to boil) to dissolve the gelatin,
stirring if necessary.
2. Add remaining ingredients and mix
well in a blender or food processor.
3. Chill thoroughly.
4. Follow standard instructions on
pg. 4-5.
13
Low Fat Non-Dairy Strawberry Freeze
Pina Colada Sherbet
Pineapple Ice
Ingredients:
3 cups non-dairy creamer
4 oz. egg substitute
11⁄ 2 tsp. plain gelatin
11⁄ 2 cups pureed strawberries
3
⁄ 4 cup sugar
1 tsp. vanilla
Ingredients:
11⁄ 2 cups milk
1 cup crushed pineapple
2 tbsp. non-fat dry milk
2 tbsp. dark rum
1 cup coconut milk
dash salt
1 can (10 oz.) piña colada mix, partially
defrosted
Ingredients:
12 oz. can frozen pineapple concentrate
3 cups water
1 cup of sugar
Method:
1. In a small saucepan, sprinkle the
gelatin over 11⁄ 2 cups of non-dairy
creamer. Warm the mixture (do not
allow to boil) to dissolve the gelatin,
stirring if necessary.
2. Add remaining ingredients and mix
well in a blender or food processor.
3. Chill thoroughly.
4. Follow standard instructions on pg. 4-5.
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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. 4-5.
Method:
1. Combine sugar and water in a small
saucepan. Simmer to dissolve the
sugar. Cool.
2. Mix all ingredients in a mixing bowl,
blender or food processor.
3. Follow standard instructions on pg. 4-5.
®
Pistachio Ice Cream
Raspberry Ice Cream
Strawberry Cheesecake Ice Cream
Ingredients:
2
⁄ 3 cup unsalted, shelled pistachios
2 oz egg substitute
3
⁄ 4 cup sugar
2 cups whipping cream
1 cup milk
1
⁄ 4 tsp. almond extract
1 tsp. vanilla extract
Ingredients
2 cups heavy cream
1 cup half and half or milk
1 cup sugar
4 oz. egg substitute
1 tsp. vanilla
1 cup raspberry puree’
Ingredients:
1
⁄ 2 cup half & half (or milk)
8 oz. cream cheese
2 cups heavy cream
11⁄ 2 tsp. vanilla
4 oz. egg substitute
3
⁄ 4 -1 cup pureed strawberries
1 cup sugar
Method:
1. In a blender or processor, combine
nuts, egg and milk.
2. Blend until nuts are finely chopped.
3. Mix in remaining ingredients.
4. Follow standard instructions on pg. 4-5.
Variation:
1. Substitute pecans or walnuts for
pistachios.
2. Substitute 3⁄4 cup maple syrup for sugar.
Method:
1. Combine eggs, sugar, and vanilla in a
mixing bowl and beat well.
2. Beat in raspberry puree’.
3. Add cream and half and half (or milk).
4. Beat well and chill thoroughly.
5. Follow standard instructions on pg. 4-5.
NOTE: Strawberries, blueberries or black
berries can substitute for raspberries.
Method:
1. Beat eggs and sugar in a mixer,
blender or processor until thick and
cream colored.
2. Add milk, cream, vanilla and cream
cheese. Mix thoroughly.
3. Add strawberries and mix well.
4. Follow standard instructions on pg. 4-5.
15
Sugar Free Black Walnut Ice Cream
Sugar Free Raspberry Sherbet
Sugar Free Cappuccino Ice Cream
Ingredients:
2 cups heavy cream
dash salt
1 cup half & half
4 oz. egg substitute
5 tsp. sweetener (or to taste)
1 tbsp. vanilla
1
⁄ 2 cup finely chopped black walnuts*
1
⁄ 8 tsp. black walnut extract or 2-3 drops
almond extract
Ingredients:
11⁄ 2 cups milk
3 cups raspberry puree
1
⁄ 3 cup non-fat dry milk
2 tsp. artificial sweetener
11⁄ 2 tsp. plain gelatin
2 tbsp. triple sec or grand marnier or
1 tbsp. orange zest + 3 tbsp. orange juice
Ingredients:
11⁄ 2 cups low-fat milk (or half & half)
2 tbsp. instant espresso coffee powder
2 tbsp. non-fat dry milk
31⁄ 2 tsp. artificial sweetener
1tsp. plain gelatin
1 tbsp. vanilla extract
11⁄ 2 cups buttermilk
1
⁄ 4 tsp. grated nutmeg
Method:
1. In a small saucepan, place 11⁄ 2 cups milk
and sprinkle gelatin over surface to soften.
Add coffee and warm over a low heat
until coffee and gelatin are dissolved.
2. Remove from heat, add in sugar substitute
and place saucepan in a larger bowl
filled with cold water or ice. Mix should
cool to room temperature.
3. Pour mixture into a blender or food
processor, add the remaining ingredients.
Mix until smooth.
4. Cover and chill thoroughly.
5. Blend for a few seconds before pouring
into the ice cream maker.
6. Follow standard instructions on pg. 4-5.
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 pg. 4-5.
5. Add nuts at end of freezing process.
* Toasted almonds, pecans, hazelnuts and
macadamia nuts can be substituted.
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Method:
1. In a small saucepan, add milk, sprinkle
gelatin over surface to soften. Warm
slightly until gelatin is dissolved, stirring
if necessary.
2. Add dry milk and mix thoroughly. Add
remaining ingredients. Mix completely.
3. Chill thoroughly.
4. Follow standard instructions on pg. 4-5.
®
CUSTOMER SERVICE
If you have any questions or
problems regarding the operation of
your Deni Compressor 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-VAC
1-800-3364-822
or E-mail us at
custserv@deni.com
www.deni.com
ONE-YEAR LIMITED WARRANTY
Your Deni Compressor Ice Cream Maker is warranted for one year from date of purchase or receipt against all defects in material and workmanship. Should your appliance
prove defective within one year from date of purchase or receipt, return the unit, freight
prepaid, along with an explanation of the claim. If purchased in the U.S.A. or other
country, please send to: Keystone Manufacturing Company, Inc. 33 Norris Street,
Buffalo, NY 14207. If purchased in Canada, please send to: Keystone Manufacturing
Company, Inc., 151 Cushman Road, St. Catherines, Ontario L2M 6T4. (Please package
your appliance carefully in its original box and packing material to avoid damage in
transit. Keystone is not responsible for any damage caused to the appliance in return
shipment.) Under this warranty, Keystone Manufacturing Company, Inc. undertakes to
repair or replace any parts found to be defective.
This warranty is only valid if the appliance is used solely for household purposes in
accordance with the instructions. This warranty is invalid if the unit is connected to an
unsuitable electrical supply, or dismantled or interfered with in any way or damaged
through misuse.
We ask that you fill in the details on your warranty card and return it within one
week from date of purchase or receipt.
This warranty gives you specific legal rights. You may also have other rights which
vary from state/province to state/province.
Deni by Keystone Manufacturing Company, Inc.®
©2004 Keystone Manufacturing Company, Inc.
All rights reserved.