User manual SUNBEAM 4744

[. . . ] Instruction Manual and Recipe Booklet ICE CREAM/FROZEN YOGURT MAKER Thank you for purchasing the SUNBEAM Ice Cream/Frozen Yogurt Maker. Before you use this product for the first time, please take a few moments to read these instructions and keep it for reference and enjoyment of the recipes. For your future reference, please note: Date product received: Service number: (located on the bottom of the machine) IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: · READ AND SAVE ALL INSTRUCTIONS. · To protect against risk of electrical shock do not put motor base in water or other liquid. [. . . ] For stiff ice cream, fill the canister no more than half full (1 quart or 1. 0 L). Do not add last-minute ingredients (chocolate bits, nuts, syrups) too early. They will settle to the bottom of the mixture and slow freezing. TIPS FOR TASTY DESSERTS 1. When cooking eggs for a mixture, cook on low heat, stirring constantly. Instead of chopping chocolate chips, melt them and allow to cool slightly. When ice cream is almost finished, pour melted mixture in a thin stream through Center Feed. Chocolate will harden immediately and form a "shaved chocolate" appearance in ice cream. Use flavorings or extracts. 9 ICE CREAM EASY VANILLA ICE CREAM 2 cups (500 ml) whipping cream 1 cup (250 ml) sugar 2 cups (500 ml) half and half 1 Tbsp. YIELD: 1-1/2 QUARTS (1. 5 L) Variations: Chocolate Chip ­ Add 2/3 cup (150 ml) miniature or chopped chocolate chips immediately after freezing. * Cookies with Cream ­ Add 10 crushed chocolate sandwich cookies to ice cream immediately after freezing. * Tin Roof Delight ­ Combine 1/2 cup (125 ml) Chocolate Fudge Sauce and 3/4 cup (200ml) chopped Spanish peanuts. Swirl into ice cream immediately after freezing. * Fudge Revel ­ Swirl 1/2 cup (125 ml) Chocolate Fudge Sauce in ice cream immediately after freezing. * Caramel Revel ­ Swirl 1/2 cup (125 ml) Caramel Sauce in ice cream immediately after freezing. * Cherry Chip ­ Add 1 cup (250 ml) chopped maraschino cherries to ice cream immediately after freezing. * Peppermint Stick ­ Add 2/3 cup (150 ml) crushed peppermint candies to ice cream immediately after freezing. * *See Instructions HOW TO USE CENTER FEED on Page 7. CINNAMON ICE CREAM 2 cups (500 ml) whipping cream 1 Tbsp. (7 ml) vanilla extract 1 cup (250 ml) sugar Combine all ingredients in Cream Canister. YIELD: 1-1/2 QUARTS (1. 5 L) EASY CHOCOLATE ICE CREAM 2 cups (500 ml) half and half 1 tsp. (5 ml) vanilla extract 1-1/2 cups (375 ml ) sugar 2 cups (500 ml) whipping cream 1/2 cup (125 ml) cocoa powder Combine half and half, sugar, cocoa powder and vanilla in Osterizer® Blender container. YIELD: 1-1/2 QUARTS (1. 5 L) 10 Variations: Toasted Almond Fudge ­ Add 3/4 cup (200 ml) toasted slivered almonds to ice cream immediately after freezing. * Marshmallow Revel ­ Swirl 1 cup (250 ml) marshmallow creme in ice cream immediately after freezing. * Mandarin Orange Surprise ­ Reduce half and half to 1 cup (250 ml). (5 ml) vanilla extract 2 cups (500 ml) whipping cream 1/2 cup (125 ml) miniature or chopped chocolate chips Combine half and half, sugar, peanut butter and vanilla in Osterizer® Blender container. Add chocolate chips immediately after freezing. * YIELD: 1-1/2 QUARTS (1. 5 L) *See Instructions HOW TO USE CENTER FEED on Page 7. BUTTER BRICKLE ICE CREAM 2 cups (500ml) half and half 1 cup (250 ml) brown sugar 2 Tbsp. (5 ml) vanilla extract 1/2 cup (125 ml) butter brickle candy pieces Combine halt and half, sugar and butter in medium saucepan. Cook, stirring constantly, over low heat until bubbles form around the edges of the pan. Add butter brickle candy pieces immediately after freezing. * YIELD: 1-1/2 QUARTS (1. 5 L) MINT CHOCOLATE CHIP ICE CREAM 2 cups (500 ml) whipping cream 2 cups (500 ml) half and half 1 cup (250 ml) sugar 1-1/2 tsp. (7 ml) vanilla extract 1 drop green food coloring 2/3 cup (150 ml) miniature or chopped chocolate chips Combine all ingredients except chocolate chips in Cream Canister. [. . . ] YIELD: 1-1/2 QUARTS (1. 5 L) 15 ICE MILK CHOCOLATE ICE MILK 1/2 cup (125 ml) cold milk 1/2 cup (125 ml) cocoa powder 1 envelope (1/4 oz. (15 ml) vanilla extract 1/2 cup (125 ml) milk, heated to boiling 3 cups (750 ml) cold milk 1 cup (250 ml) sugar Place 1/2 cup (125 ml) cold milk and gelatin into Osterizer® Blender container. If gelatin granules cling to container, STOP BLENDER, use a rubber spatula to push them into the mixture. YIELD: 1-1/2 QUARTS (1. 5 L) VANILLA ICE MILK 1/2 cup (125 ml) cold milk 1 envelope (1/4 oz. [. . . ]