Deni 5530 Frozen Dessert Maker User Manual

Soft Serve
®
Ice Cream Maker
US
BONdes
®
Inclu s
e
Recip
Model 5530
IMPORTANT
Please keep these instructions
and your original box
packaging.
INSTRUCTIONS
FOR PROPER USE AND CARE
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. should be kept away during operation.
■ Using attachments not recommended or sold by
Keystone Manufacturing Co., Inc. may cause hazards.
■ Do not operate with a damaged cord, plug, after the
appliance malfunctions, or if it is dropped or damaged
in any manner. Return the ice cream maker to
Keystone Manufacturing Co., Inc. for examination,
repair or electrical or mechanical adjustment.
■ Always unplug before cleaning and removing parts.
■ For indoor use only.
■ Do not place near hot gas or electric burner.
■ 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
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NOT BE USED ON THE INSIDE OF THE CANISTER. 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 rinse or immerse
plug, cord or motor top in water or any other liquid.
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 should always be in the off position
before inserting or removing plug from a wall outlet.
Do not leave unattended while the unit is on.
Do not use ice cream maker with wet or moist hands.
This ice cream maker is for household use only.
This ice cream maker should not be used for other than the
intended use.
The Deni Soft Serve Ice Cream Maker has a polarized plug
(one blade is wider than the other). This plug will fit in a
polarized outlet only one way, as a safety feature. Reverse
the plug if the plug does not fit fully in the outlet. Contact a
qualified electrician if it still does not fit. Do not attempt to
defeat this safety feature.
SAVE THESE INSTRUCTIONS
®
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
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Motor Top with on/off switch
Compact 16 watt motor is easy to operate.
■
Clear-Vue™ Lid
Easily add ingredients by pouring them through the opening
of the lid without turning the machine off.
■
Speedee Freeze® Double Insulated Canister
The double liquid filled walls keep the cylinder bowl cold
longer, for best freezing results.
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Stir Paddle
Turns ingredients into ice cream.
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Soft Serve Spout
Push down when ready to dispense for ice cream cones and
sundaes.
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Body
Sturdy base provides room for large sundae bowls.
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BODY
BASE
SOFT SERVE
SPOUT
STIR PADDLE
2 PIECE BODY BASE
2
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.
Attach the motor on top of the clear vue lid.
5.
Take the canister out of freezer and place into body. The canister should be used immediately after removal from freezer
because it will begin to thaw.
6.
Place the stir paddle into the opening in the motor. Place the
spiral-shaped piece of the paddle into the bottom hole of the
canister.
7.
Lock the Clear-Vue™ lid onto the body. Lock the lid using the
“lock” and “unlock” labels on the top of the body.
8.
Place the soft serve spout into the bottom of the body. Place the
handle to the left side and twist counter clockwise. The soft
serve spout handle should always be up, until you are ready yo
dispense.
9.
Plug the unit in.
2.
Remove all packing materials and literature from inside the ice
cream maker.
Wash the Speedee Freeze canister, Clear-Vue lid, body base
and stir paddle in warm soapy water. Rinse and dry all parts
thoroughly. NEVER immerse motor in water.
Freezing the Speedee Freeze®
Canister
■ Before making frozen desserts, it is very important that the
Speedee Freeze canister be properly frozen. The Deni Soft
Serve Ice Cream Maker features a double insulated bowl that
requires thorough freezing. We recommend placing the
Speedee Freeze canister upright in the back of your freezer
where the temperature is the coldest.
■ Make sure the Speedee Freeze canister is washed and thoroughly dried. For best results, wrap canister in a plastic bag.
■ The length of time necessary to properly freeze the canister
depends on the temperature in your freezer. Freezing time can
vary from 8 –24 hours, depending on freezer temperatures
ranging from -30°C/-22°F to -10°C/+3°F.
■ Shake the Speedee Freeze canister to ensure a properly frozen
bowl. The canister should have no liquid moving inside. If you
hear liquid, it is not frozen.
■ Keep your Speedee Freeze canister in the freezer when not in
use so you can create frozen desserts anytime.
3
10. Press the ON button. It is very important to turn the unit on
first before pouring the mixture in. The paddle will move
®
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.
Turn the motor and lid to the unlock position and lift motor
and lid off the body.
4.
Lift the paddle out of the canister.
5.
To remove the clear-vue lid from the motor, face the motor
upright. Place both thumbs on the spot marked “ latches”
scoop your hands beneath the motor. Applying gentle pressure on the latches, gently lift the motor from the lid.
6.
Do NOT immerse the motor in water. Contact with water, can
result in damage and/or failure of the motor. The motor can
be wiped with a damp cloth.
7.
Remove all ice cream from the canister before removing the
soft serve spout. To remove the soft serve spout turn clockwise.
8.
Lift the canister to clean. Do NOT use metal utensils or objects
in the Speedee Freeze canister.
9.
Do NOT place any parts in the dishwasher. Instead, wash
with warm water and a mild soap. Do NOT use abrasive
detergents or metal objects to clean the parts of the ice cream
maker.
14. To serve: place a cone or bowl under the soft serve spout.
Push down on the soft serve spout handle to distribute the ice
cream. Pull the handle back up when you reach the desired
amount of ice cream. Turn the unit off when complete. Any
remaining amount of ice cream you do not wish to eat at
that time should be placed in a freezer-safe airtight
container. Do not use metal utensils or objects in the
Speedee Freeze Canister. Do not leave the ice cream in the
Speedee Freeze Canister for any great period of time (more
than 30 minutes) or it will freeze to the sides.
NOTE: The soft serve spout is not intended for frozen desserts
with nuts, candies, or other hard ingredients , these ingredients will not pass through the soft serve spout, risking
damage and/or failure to ice cream making.
4
TROUBLESHOOTING
Hints and Tips
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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.
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UNIT STARTED THEN STOPPED
The motor of the unit may be overheated. Give the machine
15 minutes to cool down then turn the motor top back on.
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Placing the Speedee Freeze canister in a deep freezer may
cause the ingredients to become too firm for the motor to
work properly. It may be helpful to leave the canister out for
5 minutes before pouring in the ingredients.
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Placing ingredients in the canister before turning the unit on,
may cause ingredients to freeze to the bottom of the canister
and stop the machine. Always turn the machine on before
pouring in ingredients.
5
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Read all the instructions and save for future reference.
Chill all recipes before pouring in the ice cream maker.
Flavors should be more pronounced before freezing.
For better results drain your yogurt.
We do not recommend adding chopped or chunky
ingredients into the soft serve dessert until after
dispensed, because it may clog the machine.
For pre-cooked recipes, make the mixture one day
before. This will allow it to cool completely and
increase in volume.
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% of fat respectively.
4 oz. of egg substitute is equivalent to two eggs.
When adding or using eggs in any of our recipes we
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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. Otherwise, the alcohol may
impede 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 ice
cream will taste less sweet than the mixture.
Storage of homemade ice cream in the freezer should
be done in airtight containers.
Ice cream mixtures stay fresh in the refrigerator for several days. They should be mixed well before adding to
the Speedee Freeze® canister.
Mixture will increase in volume during the freezing
process; therefore, be sure to stop at the MAX line
when pouring mixture into the cylinder.
FROZEN DESSERT RECIPES
The following recipes are for 1 qt.
Banana Orange Frozen Yogurt
Ingredients:
11⁄ 2 cups vanilla yogurt
1
⁄ 2 cup orange juice
1 cup mashed banana
1
⁄ 4 cup milk
⁄ 4 cup light corn syrup
1
Method:
1. In a mixing bowl, combine all ingredients and mix well.
2. Follow standard instructions on pg. 3.
Blackberry Sorbet
Ingredients:
2 cups fresh blackberries
1
⁄ 2 cup water
2
⁄ 3 cup sugar
1
⁄ 2 cup orange juice
2 egg whites
Method:
1.
2.
3.
4.
5.
6.
7.
On medium heat, in a saucepan, combine blackberries, water and sugar.
Stir until sugar is dissolved.
Puree, then chill thoroughly.
Beat egg whites until soft peaks form.
Add orange juice to the blackberries.
Whisk in egg whites.
6
Follow standard instructions on pg. 3.
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. In another bowl, stir espresso powder
and cinnamon.
4. Add milk and stir to dissolve espresso.
5. Whisk in remaining milk.
6. Pour milk mixture into cooked sugar
mixture.
7. Whisk mixture over low heat until fully
dissolved.
8. Allow mixture to stand and cool, then
refrigerate overnight.
9. Follow standard instructions on pg. 3.
7
1.
2.
3.
4.
Method:
Combine all ingredients in a mixing
bowl.
Beat well.
Chill thoroughly.
Follow standard instructions on pg. 3.
Chocolate Chip 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 tsp. vanilla
1 cup mini chocolate chips
Method:
1. Combine first five ingredients in a
mixing bowl and beat well.
2. Chill thoroughly.
3. Follow standard instructions on pg. 3.
4. Top with chocolate chips after dispensing.
Chocolate Ice Cream
Ingredients:
2 cups of heavy cream
1 cup sugar
4 oz. egg substitute
11⁄ 2 teaspoon vanilla
1
⁄ 2 to 2⁄ 3 cup baking cocoa (to taste)
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.
4. Beat well and chill thoroughly.
5. Follow standard instructions on pg. 3.
For those who are concerned about eggs,
egg substitutes can be added to a mix
without cooking. You may also eliminate
the eggs. If any recipes in this book are
to be used by diabetics or persons with
other afflictions, please consult your doctor before using.
®
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. Beat well and chill thoroughly.
5. Follow standard instructions on pg. 3.
Method:
1.
2.
3.
4.
5.
6.
Dissolve coffee in boiling water.
Stir sugar into coffee until dissolved.
Chill thoroughly.
Stir in vanilla extract.
Follow standard instructions on pg. 3.
Serve with a dollop of whipped cream
and a sprinkle of cocoa.
Fat Free Cheesy Peach Ice Cream
Ingredients:
11⁄ 2 cups evaporated skim milk
11⁄ 2 tsp. plain gelatin
3
⁄ 4 cup pureed ripe peaches
4 oz. egg substitute
3 oz. fat-free cream cheese
1 tsp. vanilla
3
⁄ 4 cup sugar
1
⁄ 2 tsp. cinnamon
1
⁄ 4 tsp. ground all spice
1
⁄ 4 tsp. ground cloves
1
⁄ 4 tsp. grated nutmeg
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. 3.
8
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. Allow 3
minutes for gelatin to absorb into the
mixture, warm the milk and stir the
mixture to completely dissolve.
Combine remaining ingredients in a
blender or food processor. Mix well.
Add the milk/gelatin and continue
processing to ensure proper mixing.
Chill thoroughly.
Follow standard instructions on pg.3.
Fat Free Orange Frozen Yogurt
Ingredients:
3
⁄ 4 cup evaporated skim milk
11⁄ 2 tsp. plain gelatin
4 tbs. orange juice
4 oz. egg substitute
11⁄ 2 cups vanilla flavored fat-free yogurt
1 tbs. orange zest
1 cup sugar
dash salt
Method:
1. To soften 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 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. 3.
French Chocolate Mint Ice Cream
Ingredients:
3 egg yolks
1 cup sugar
1
⁄ 3 cup cocoa
3 cups cream
1 tsp. vanilla
11⁄ 2 tbsp. mint extract
Method:
1. Beat egg yolks and cream together.
2. Blend in sugar.
3. Cook over medium heat, stirring
constantly, until thick enough to coat
the spoon.
4. Remove from heat and gently sift
cocoa into the mixture.
5. Beat well until blended.
6. Cool, then add vanilla and mint
extract.
7. Mix well and refrigerate overnight.
8. Follow standard instructions on pg. 3.
®
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.
Frozen Margaritas
Ingredients:
3
1 ⁄ 4 cups of water
1
⁄ 2 cup lime juice
3
⁄ 4 cup triple sec
2
⁄ 3 cup tequila
Method:
1. Combine first three ingredients.
2. Follow standard instructions on pg. 3.
3. When complete, add tequila and serve.
Frozen Piña Coladas
Ingredients:
1 8-oz can cream of coconut
2 cups sweetened pineapple juice
1
⁄ 2 cup dark rum
Method:
1. Combine first two ingredients.
2. Follow standard instructions on pg. 3.
When complete, add rum and serve.
Fruit Sorbet
Ingredients:
3 cups fruit (such as strawberries, raspberries, blueberries or fresh pineapple)
1
⁄ 2 cup sugar
Method:
1. Combine ingredients in a processor to
puree the fruit.
2. Follow standard instructions on pg. 3.
Lemon Ice
Ingredients:
1 12-oz. can frozen lemonade
concentrate
2 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. 3.
10
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. Combine all ingredients and stir until
sugar dissolves & mixture appears
curdled.
2. Follow standard instructions on page 3.
11
Low Fat Non-Dairy Mango Freeze
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. 3.
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. 3.
®
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. 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. 3.
⁄ 3 cup unsalted, shelled pistachios
4 oz. egg substitute
3
⁄ 4 cup sugar
2 cups whipping cream
1
⁄ 4 tsp. almond extract
1 tsp. vanilla extract
Method:
1. In a blender or processor, combine
nuts, egg substitute and cream.
2. Blend until nuts are finely chopped.
3. Mix in remaining ingredients.
4. Follow standard instructions on pg.3.
Variation:
1. Substitute pecans or walnuts for
pistachios.
2. Substitute 3⁄4 cup maple syrup for sugar.
12
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. instant espresso coffee powder
1 tsp. vanilla extract
3 egg yolks, lightly beaten
Method:
1. Heat half & half in a small sauce pan
until bubbles form along the inside of
the pan. Add sugar, espresso and salt.
Mix until dissolved. Remove from heat.
2. Add 1-2 tbsp. of hot mixture to egg
yolks, bringing it to the milk temp.
3. Slowly add warmed yolks to hot mixture. Continue to cook over low heat.
Keep stirring until the mixture reaches
160° on a candy thermometer and
begins to thicken.
4. Remove saucepan from heat and place
the saucepan in a larger bowl filled
with ice or cold water. Stir until the
mixture becomes a cool custard.
5. Pour mixture through a strainer and
into a bowl. Stir in vanilla and cream.
6. Cover and chill thoroughly. Follow
standard instructions on pg. 3.
Strawberry Cheesecake Ice Cream
Ingredients:
6 oz. cream cheese
2 cups heavy cream
11⁄ 2 tsp. vanilla
4 oz. egg substitute
3
⁄ 4 cup pureed strawberries
1 cup sugar
Method:
1. Beat eggs and sugar in a mixer,
blender or processor until thick and
cream colored.
2. Add cream, vanilla and cream cheese.
Mix thoroughly.
3. Add strawberries and mix well.
4. Follow standard instructions on pg. 3.
®
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.
* Toasted almonds, pecans, hazelnuts
and macadamia nuts can be
substituted.
Sugar Free Raspberry Sherbet
Ingredients:
1cup milk
2 cups raspberry puree
1
⁄ 3 cup non-fat dry milk
2 tsp. artificial sweetener
11⁄ 2 tsp. plain gelatin
2 tbs. triple sec or grand marnier or
1 tbs. orange zest + 3 tbs. orange juice
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 page 3.
Vanilla Ice Cream
Ingredients:
4 oz. egg substitute
1 cup of sugar
2 cups heavy cream
11⁄ 2 tsp. vanilla
Method:
1. Combine eggs, sugar, and vanilla
in a mixing bowl, processor, or
blender.
2. Add cream.
3. Mix well and chill thoroughly.
4. Follow standard instructions on pg. 3.
Note: Because of the addition of the alcohol, it is necessary to be sure the mix is well chilled before placing
in the Scoop Factory, and freezing canister is as
close to -20°F as possible.
14
®
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
custserv@deni.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. 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. Catharines, 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 kindly 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.
www.deni.com
Deni by Keystone Manufacturing Company, Inc.®
© 2003 Keystone Manufacturing Company, Inc.
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