Ice Cream Maker – User’s Guide: Product Manual, Safety and Recipes
Assembling the Appliance
1. Fit the power unit into the lid, it will click into place.
2. Fit the paddle into the power unit.
3. Remove the inner bowl from the freezer and put it into the outer bowl
4. Lower the assembled lid/ power unit/ paddle into the bowl and turn it clockwise to lock it into position.
5. You can now switch the ice cream maker on using the On/Off knob switch.
The machine must be switched on before adding the Ice cream or sorbet recipe to prevent the mix from immediately freezing on the inside of the inner bowl.
6. Use the chute and pour the ice cream or sorbet mix into the inner bowl.
7. Allow the mixture to churn until fro-zen or the desired consistency is reached. This can take 15 to 30 minutes, but most recipes will be ready in less time.
8. Switch off and remove the power unit / lid. The ice cream is ready to serve
Serve your ice cream stylishly in our Tulip Shaped Ice Cream cup set!
Top Tips and Important Information
When pouring mixture into the bowl, always stop at least 4 cm (1.5 inches) from the top, as the mixture will in-crease in volume during freezing.
Do not stop and start the machine during the freezing process, as the mixture may freeze when it comes into contact with the bowl and prevent movement of the paddle.
To avoid overheating the motor, the direction of rotation will change if the mixture becomes too thick. If the direction of rotation continues to change, stop the machine when the mixture is ready.
In the unlikely event of the motor overheating, a safety cut out will operate causing the motor to stop. If this happens, switch off, unplug the machine and allow the power unit to cool.
The ice cream produced should be soft. This can be transferred to a separate container for storage in the freezer or if you wish to firm the ice cream before eating.
Do not use metal utensils to remove mix from the bowl.
Do not remove the inner bowl from the freezer until it is ready to make ice cream.
We suggest that you keep your inner bowl in the freezer so that it is ready for use. Place it in a plastic bag be-fore freezing. Freeze the inner bowl in the upright position.
Always make sure the inner bowl is thoroughly dry before placing it in the freezer.
Do not puncture or heat the inner bowl.
The inner bowl should be placed in a freezer that is operating at a temperature of –18˚c (-0.40˚F) or below for 8 hours before use.
For best results always refrigerate the ingredients before making ice cream.
The addition of alcohol to recipes inhibits the freezing process.
You can find the FULL MANUAL FOR THE ANDREW JAMES ICE CREAM MAKER HERE
Avoid contact with moving parts. Keep hands, hair, clothing, spatulas and other utensils away during operation to reduce the risk of injury to persons and/or damage to the machine.
Always make sure everything is thoroughly cleaned before making ice cream or sorbet.
Never freeze ice cream that has been fully or partially defrosted.
Any ice cream that contains raw ingredients should be consumed within one week. Ice cream tastes best when fresh.
Ice cream or sorbet that contains raw or partially cooked eggs should not be given to young children, pregnant women, the elderly or people who are generally unwell.
To prevent freezer burn, always ensure that hands are protected when handling the inner bowl, especially when first removed from the freezer.
If the freezer solution appears to be leaking from the inner bowl, discontinue use. The freezing solution is non toxic.
Do not place the machine on hot surfaces such as stoves, hotplates or near open gas flames.
Always switch off, unplug and dismantle the appliance before cleaning.
Never put the power unit in water or let the cord or plug get wet.
Do no wash parts in the dishwasher.
Do not clean the appliance with scouring powders, steel wool pads or other abrasive materials.
Allow the inner bowl to reach room temperature before attempting to clean.
Take out the inner bowl and wash the inside of the bowl, then dry thoroughly. Do not immerse it in water.
Wash and dry thoroughly.
Remove the paddle from the power unit.
Wash and dry thoroughly.
Wipe with a damp cloth, then dry.
Vanilla Ice cream
500ml/1pt Full fat milk
125ml/ 1/4 pint Single cream
5ml/1tsp Vanilla essence
150g/ 6oz Caster sugar
4 Egg yolks
1. Combine the cream, milk and vanilla essence in a pan and bring it almost to the boil. Set it aside to cool slight-ly. Beat the egg yolks and sugar in a separate bowl.
2. Stirring continuously, pour the milk / cream mix onto the beaten egg yolks and sugar. Ensure that that the sugar is completely dissolved.
3. Return the mix to the pan and over a very low heat; continue to stir it until the mix coats the back of the spoon.
4. Allow the mix to cool thoroughly.
5. Pour the mix into an Ice Cream Maker and mix until firm (about 30 minutes).
Chocolate – Omit the cream and replace it with 100g/ 4 oz of plain chocolate that has been melted in a basin over a pan of boiling water.
Nuts – add 100g/4 oz of chopped nuts to the ice cream mix just before serving.
Raspberry frozen yoghurt
200 ml Fresh raspberries
50g Caster sugar
200ml Natural yoghurt
1. Mash the raspberries or puree them.
2. For a smooth texture remove the pips by sieving.
3. Add the sugar and natural yoghurt and mix together.
4. Pour the mixture into the freezer bowl with the paddle running.
5. Allow it to freeze until the desired consistency is achieved.
175g Granulated sugar
1/2 Juice from a medium sized orange
100ml Lemon juice
1/2 Egg white
1. Place the sugar and water in a sauce-pan.
2. Stir over a low heat until the sugar has dissolved.
3. Bring the mixture to the boil and allow to boil for 1 minute. Remove from the heat and allow it to cool.
4. Add the orange and lemon juice.
5. Whisk the egg white until almost stiff and then stir into the lemon mixture.
Pour the mixture into the freezer bowl with the paddle running.
Allow it to freeze until the desired consistency is achieved.