Nostalgia Electrics ICM-562 Manual Del Usario página 4

2.
ENGLISH
IMPORTANT SAFEGUARDS (Continued)
16. Extreme caution must be used when moving this appliance.
17. Longer detachable power supply cords can be used if care is exercised in their use.
18. A short power supply cord is provided to reduce the risk resulting from becoming
entangled or tripping over a long cord.
19. This appliance has a polarized plug (one blade is wider than the other). To reduce
the risk of electrical shock, this plug is intended to fit into a polarized outlet only
one way.
20. Do not put hands or any foreign objects into this appliance while it is plugged in and
operating.
21. WARNING: Do not attempt to disassemble the motor of this unit. Electrical shock
or fire may result.
SAVE THESE INSTRUCTIONS!
ENGLISH 7.
RECIPES
Below you will find some 'basic' ice cream recipes to use with your OLD FASHIONED
SOFT SERVE ICE CREAM MAKER.™
You can find various other recipes for ice cream, sherbet and healthy desserts on the Internet or
in books at your favorite bookstore or 'just ask Grandma'.
BASIC VANILLA ICE CREAM
1 ¼ Cup (10 oz) Milk
1 ¼ Cup (10 oz) Heavy Whipping Cream
½ Cup (4 oz) Baker's Sugar
Pinch of Salt
½ Teaspoon (2.5 ml) Vanilla Flavor
Combine all of the above ingredients. Blend by stirring well until the sugar is completely
dissolved. Refrigerate to achieve a thoroughly chilled temperature.
Turn motor ON and pour mixture into the front opening of the lid to be mixed and
transformed into a delicious soft serve
ice cream.
Variations of the above recipe:
Strawberry – add ¼ Cup (2 oz.) pureed fresh strawberries to ingredients for a delicious
strawberry ice cream. OR
Chocolate – add 2 Tbs (3 ml) of chocolate Ice Cream Topping to ingredients for a non cooked
soft serve chocolate ice cream. OR
Substitute ½ Cup (4 oz) Splenda for sugar in the basic vanilla recipe. Reduce Milk to 1 Cup (8
oz) and add ¼ Cup (2 oz) cold strong coffee for an additional soft serve ice cream treat.
CHOCOLATE ICE CREAM (Rich, thick and creamy)
½ Cup (4 oz) Chocolate Chips
½ Cup (4 oz) Baker's Sugar
1 ⅛ Cup (9 oz) Milk
2 Egg Yolks
1 ⅛ Cup (9 oz) Cream
Combine sugar, chocolate and half of the milk in saucepan. Gently heat until chocolate chips
has melted. Combine the eggs and balance of the milk. Add this to the saucepan mixture,
stirring constantly bring to a gentle boil. Remove from heat and cool. Once cooled refrigerate
thoroughly. After refrigerating, whisk in the cream.
NOTE: It is not recommended to add nuts, candy, fruit or anything chunky to your
mixture this may clog the dispenser and prevent ice cream flow. These are best added
after the ice cream has been dispensed.