GVODE 2201 Ice Cream Maker Instruction Manual

GVODE 2201 Ice Cream Maker

Specifications

• Model: 2201

Product Information

The Ice Cream Maker Attachment allows you to enjoy the fun of making ice cream at home with your KitchenAid Stand Mixer. It features a Freeze Bowl that ensures thorough and even freezing of ice cream batter, a Drive Assembly that attaches to the motor head, and a Dasher that spreads, scrapes, and mixes the batter within the Freeze Bowl.

ICE CREAM MAKER INSTRUCTION

IMPORTANT SAFEGUARDS
When using this attachment with your mixer, basic safety precautions should always be taken, including the following:

1. For the operation of stand mixer machine, please refer to its operation instruction when you bought machine from its related sellers.

2. Turn off and unplug the your mixer before fitting or removing Pasta Roller or Cutter attachments, after use and before cleaning.

3. Close supervision is necessary when any appliance is used near children. Do not recommend the use of this appliance by children.

4. Avoid contacting with moving parts and fitted attachments. Keep fingers out of feed and discharge openings.
   To reduce the chances of bodily injury and/or damage to the stand mixer or pasta maker attachments, keep hands, clothing, cooking utensils, etc., away from the moving parts during operation.

5. Do not use this attachment for anything other than its intended use. Do not use outdoors.

6. Never leave your pasta maker attachments unattended while the stand mixer is running.

ICE CREAM MAKER FEATURES

1. Freeze Bowl – Once completely frozen, the liquid within the double walls of the bowl provides thorough, even freezing of ice cream batter throughout the mixing process.
2. Drive Assembly – Attaches to the motor head and drives dasher on all KitchenAid Stand Mixers.
3. Dasher – Engages with the drive assembly to spread, scrape, and mix ice cream batter within the frozen bowl in the dishwasher.

NOTE: The frozen bowl must be completely frozen to make ice cream.
IMPORTANT: Never wash the freeze bowl

PRODUCT USAGE

ATTACHING ICE CREAM MAKER FOR TILT-HEAD MIXERS

Before first use
The Freeze Bowl must be washed by hand. The Dasher and Drive Assembly are dishwasher-safe.

IMPORTANT: Before first use, set the freezer to its coldest setting and store the Ice Cream Bowl in the freezer for a minimum of 16 hours. Do not pour ice cream batter into the Freeze Bowl until all parts are assembled and the mixer is running.

NOTE : Use the Freeze Bowl immediately upon removal from the freezer, as it begins to thaw once removed.

ATTACHING DRIVE ASSEMBLY FOR TILT-HEAD MIXERS

Before first use
The Freeze Bowl must be washed by hand. The Dasher and Drive Assembly are dishwasher-safe.

IMPORTANT: Do not pour ice cream batter into the Freeze Bowl until all parts are assembled and the mixer is running.
NOTE: Use the Freeze Bowl immediately upon removal from the freezer, as it begins to thaw once removed.

ATTACHING DRIVE ASSEMBLY FOR BOWL-LIFT MIXERS

MAKING ICE CREAM

IMPORTANT: Pouring the batter into the Freeze Bowl before starting the Stand Mixer may cause the batter to freeze prematurely and lock the Dasher. Before first use
Set freezer to the coldest setting. Store the Freeze Bowl in the freezer for a minimum of 16 hours. Prepare ice cream batter in advance. Please see “Tips for Great Results”.

NOTE : If the Dasher begins to slip and make a clicking noise, this is an audible indicator that the ice cream is done.
NOTE: The Ice Cream Maker Attachment will create a soft-consistency ice cream. For firmer consistency, store ice cream in a shallow airtight container in the freezer for 2-4 hours.
IMPORTANT: Do not store ice cream in the Freeze Bowl in the freezer. Prying hard ice cream out of the Freeze Bowl with metal scoops or utensils may damage the Freeze Bowl.

TIPS FOR GREAT RESULTS

• The Freeze Bowl must be completely frozen to make ice cream or other frozen desserts.
• For best results, store the Freeze Bowl in the back of your freezer where the temperature is coldest for at least 16 hours. Adjusting your freezer to its coldest setting will help the Freeze Bowl make firmer ice cream faster.
• Storing the Freeze Bowl in the freezer at all times allows you the flexibility to make your favorite frozen desserts on a whim.
• For recipes that need to be pre-cooked, allow the mixture to cool completely in the refrigerator.
• All batter recipes need to be completely chilled in the refrigerator before making ice cream.
• When mixing an ice cream recipe that calls for solid ingredients such as fruits, nuts, candies, or chocolate chips, it is best to wait until the final two minutes of the mixing process to add them.
• Ice cream making is a two-part process: conversion and ripening. Mixing batter into ice cream is the conversion process in which the ice cream consistency will be similar to soft serve. The ripening process takes place in the freezer, where the ice cream will harden over a period of 2-hours.
• Follow recommended mixer speeds. Faster speeds will slow the conversion process.
• Batter volume grows significantly during the conversion process.
• Initial batter volume should not exceed 46 oz. (1.4 L) to produce 2 quarts (1.9 L) of ice cream.
• Keep in mind that freezing subdues sweetness, so recipes won’t taste quite as sweet once they are frozen

CLEANING THE ICE CREAM MAKER ATTACHMENT
IMPORTANT: Allow the Freeze Bowl to reach room temperature before attempting to clean it.

Ice Cream Maker Recipe

Caramel Pecan Ice Cream

• 3½ cups(830 mL) whole milk
• 1 cup (14 oz.[415 mLl) sweetened condensed milk
• 1 cup(235mL) prepared hot caramel or butterscotch caramel topping (about12 oz. [340 g])
• 1 package (3.4 oz.[100g]) instant cheesecake pudding and pie filling mix 1 teaspoon(5 mL) vanilla
• ⅛ teaspoon(.5mL) salt
• 1-1½ cups(235-355mL) coarsely chopped pecans

1. In a medium bowl, place all ingredients except pecans. Whisk until well blended and the pudding is dissolved. Cover and chill thoroughly, at least 6 hours.
2. Assemble and engage the freeze bowl, dasher, and drive assembly as directed in the attachment instructions.Turn to 《STIR》(Speed 1). Using a container with a spout, pour the mixture into the freeze bowl. Continue on《STIR》(Speed 1)for 15-20 minutes or until desired consistency, adding pecans during the last 1 minute of freeze time. Immediately transfer ice cream into serving dishes, or freeze in an airtight container.

Yield: 16 servings(½ cup [120 mL] per serving)
Per Serving: About 240 cal, 5 g pro, 35 g carb, 10 g total fat, 3.5 g sat fat, 15 mg chol, 230 mg sod

French Vanilla Ice Cream

• 1¼ cups (300ml) half-and-half 4 (72g) egg yolks
• 1/2 cup (100g) sugar
• 1¼ cups (300ml) whipping cream 2 teaspoons (8g) vanilla pinch of salt

1. Heat half-and-half in a medium saucepan over medium heat, stirring often, until bubbles form around the edge of the pan. Do not boil. Remove from heat.

2. Attach the flat beater to your KitchenAid® stand mixer. Place the egg yolks and sugar in the stand mixer bowl and beat on low for about 1 minute, or until well blended and slightly thickened. Very gradually add in the warm half-and-half on low; mix
   until blended. Return mixture to the same saucepan; cook over medium heat, stirring constantly, until small bubbles form around the edge and the mixture is steamy. Do not boil. Transfer the mixture to a large bowl. Gently stir in cream, vanilla, and salt, then cover and refrigerate 2 hours, or until cold.

3. Attach the frozen Ice Cream bowl and dasher to the stand mixer. Turn the mixer to stir, and pour the cold mixture into the bowl with the mixer running. Allow the mixer to stir the ice cream mixture for 15-20 minutes, or until it reaches the consistency of soft serve ice cream.

4. Transfer ice cream to an airtight container; freeze for several hours or until firm.

Triple Chocolate Ice Cream

• 2 cups(475 mL) whipping cream, divided
• 2 squares (1 oz.[30 g] each) semisweet baking chocolate, cut into chunks
• 2 cups(475 mL) half-and-half
• 1 cup(235 mL) sugar
• ⅓cup(80 mL) unsweetened cocoa powder
• 8 egg yolks
• 4 teaspoons(20 mL) vanilla
• ⅛ teaspoon(5 mL) salt
• 4 bars (1.55 oz.[46 g]each) milk chocolate chopped (about1½ cups[355 mL])

1. In a small saucepan, place 120 ml whipping cream, semisweet chocolate and unsweetened chocolate. In a medium saucepan, heat and stir half and half over medium heat until very hot but not boiling
2. Attach the flat beater to your KitchenAid® stand mixer. Place egg yolks in a mixer bowl. Turn to Speed 2 and gradually add sugar mixture; mix about 30 seconds, or until well blended and slightly thickened. Gradually add chocolate mixture and half-and-half; until well blended.Return a half-and-half mixture to a medium saucepan; stirring constantly, cook over medium heat until small bubbles form around the edge and the mixture is steamy. Do not boil. Transfer half-and-half mixture into a large bowl; stir in remaining 1 ½ cups (355 mL) whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours.
3. Attach the frozen Ice Cream bowl and dasher to the stand mixer. Turn mixer to stir, and pour cold mixture into bowl with the mixer running. Allow mixer to stir the ice cream mixture for 15-20 minutes, or until it reaches the consistency of soft serve ice cream.
4. Transfer ice cream to an airtight container; freeze several hours or until firm.

Yield: 16 servings(½ cup [120 mL] per serving)
Per Serving : About 340 cal, 5 g pro, 30 g carb, 24 g total fat, 15 g sat fat, 160 mg chol, 50 mg sod.

Pumpkin Ice Cream

• 1½cups(355 mL) light cream
• 6 egg yolks
• ¾cup(175 mL) sugar
• ½teaspoon(2 mL)vanilla extract
• ¾ teaspoon(4 mL) pumpkin pie spice 1½cups(355 mL) heavy cream
• 1½cups(355 mL) canned solid pack pumpkin

1. Scald cream in a heavy saucepan. Whisk yolks, sugar, and vanilla in a medium bowl. Gradually whisk in the cream, add the spice. Return to saucepan and stir over medium-low heat until the mixture thickens, about 10 minutes; do not boil. Remove from heat. Whisk in the heavy cream and the pumpkin. Strain into a bow. Refrigerate until well chilled.
2. Attach the frozen Ice Cream bowl and dasher to the stand mixer. Turn mixer to stir, and pour cold mixture into bowl with the mixer running. Allow mixer to stir the ice cream mixture for 15-20 minutes, or until it reaches the consistency of soft serve ice cream.
3. Transfer ice cream to an airtight container; freeze several hours or until firm.

Yield: 8 servings (1 cup [235 mL] per serving).
Per serving: About 370 cal, 25 g carb, 29 g total fat, 17 g sat fat, 245 mg chol, 43 mg sod.

Creamy Lemon-Orange Gelato

• 2 cups (475 mL) reduced-fat (2%) milk 4 (2 x 3%4 -inch [5x 2 cm]) strips orange peel
• 4 (2 X 3%4-inch [5x 2 cm) strips lemon peel
• 6 coffee beans
• 5 egg yolks
• ¾ cup (175 mL) sugar

1. Scald milk with orange peel, lemon peel and coffee beans in heavy medium saucepan.Whisk yolks and sugar in medium bowl to blend. Gradually whisk half of milk mixture into yolks. Return yolks to saucepan with remaining milk. Stir over low heat until mixture thickens slightly and leaves path on back of spoon when finger is drawn across, about 8 minutes; do not boil. Strain into medium bowl. Refrigerate until well chilled.
2. Attach the frozen Ice Cream bowl and dasher to the stand mixer. Turn mixer to stir, and pour cold mixture into bowl with the mixer running. Allow mixer to stir the ice cream mixture for 15-20 minutes, or until it reaches the consistency of soft serve ice cream.
3. Transfer ice cream to an airtight container; freeze several hours or until firm.

Yield: 8 servings (½ cup [120 mL] per serving).
Per serving: About 135 cal, 4g pro, 21 g carb, 4 g total fat, 2 g sat fat, 133 mg chol, 30 mg sod.

Fresh Raspberry Sorbet

• 6 cups(1.5 L) raspberries
• ¼ cup (60 mL) plus two tablespoons (30 mL)water
• 1¼ cups (295 mL) Simple Syrup (recipe follows)

1. Co mbine raspberries and water in bowl of food processor fitted with metal blade. Process until very smooth; pour through fine mesh strainer, pressing down lightly on solids trapped in strainer to extract as much liquid as possible without forcing solids through strainer. Discard solids. Pour liquid into airtight container and refrigerate until thoroughly chilled, at least 8 hours.
2. Attach the frozen Ice Cream bowl and dasher to the stand mixer. Turn mixer to stir, and pour cold mixture into bowl with the mixer running. Allow mixer to stir the ice cream mixture for 15-20 minutes, or until it reaches the consistency of soft serve ice cream.
3. Transfer ice cream to an airtight container; freeze several hours or until firm.

Yield: 8 servings (1 cup [235 mL] per serving).
Per serving : About 234 cal, 1 g pro, 59 g carb, 1 g total fat,0g sat fat,0mg chol,1mg sod.

Minted Mango Sherbet

• 1 cup (235 mL) sugar
• 3 cups (710 mL) whole milk
• ¼ cup (60 mL) light corn syrup
• 3 ripe mangoes, peeled, seeded, and chopped (about 3 cups[710 mL)
• 2 tablespoons (30 mL) fresh lime or lemon juice
• 2 teaspoons (10 mL) finely chopped fresh mint, if desired

1. In medium saucepan, combine sugar, milk, and corn syrup. Heat over medium heat, stirring often, until very hot but not boiling. Remove from heat; set aside.
2. Place mangoes and lime juice in food processor work bowl; use the multipurpose blade to process until smooth. Add mango mixture and mint to milk mixture. Cover and chill thoroughly, at least 8 hours.
3. Attach the frozen Ice Cream bowl and dasher to the stand mixer. Turn mixer to stir, and pour cold mixture into bowl with the mixer running. Allow mixer to stir the ice cream mixture for 15-20 minutes, or until it reaches the consistency of soft serve ice cream.
4. Transfer ice cream to an airtight container; freeze several hours or until firm.

Yield: 14 servings (½ cup [120 mL] per serving).
Per Serving : About 130 cal, 2 g pro, 29 g carb, 2 g total fat,1g sat fat,5mg chol,30mg sod.

Mango Sherbet Ice Cream

• Mango : 250g
• Lemon Juice : 2 tbsp Water : 100ml
• Caster Sugar : 40g Jelly : 25g (about 2 tbsp)

1. Cut the mango into small pieces and puree in a blender. Pour mango pulp into the blender and make a puree. After removing the mango puree from the blender, put it into a bowl and mix it with the lemon juice. Put the water, caster sugar, and jelly into the water, heat it over medium heat, and after it’s cooked, remove the pot from the heat. Keep the original ingredients and let the ingredients in the pot cool down. After the ingredients are cooled, add the puree and stir well.
2. Put the bottom of the bowl into ice water and stir with a rubber spatula to cool the ingredients in the pot. After the ingredients have cooled, cover them with plastic wrap and place them in the refrigerator for at least 3 hours.
3. Attach the frozen Ice Cream bowl and dasher to the stand mixer. Turn mixer to stir, and pour cold mixture into bowl with the mixer running. Allow mixer to stir the ice cream mixture for 15-20 minutes, or until it reaches the consistency of soft serve ice cream.
4. Transfer ice cream to an airtight container; freeze several hours or until firm.

Yield: 2 servings (1 cup [120 mL] per serving)
Per Serving: About 194 cal, 1.06 g pro, 8.88 g carb, 16.83 g total fat, 1g sat fat, 37.4mg chol, 30mg sod.

Kiwi Sherbet Ice Cream

• Kiwi Fruit Net Weight : 250G (about 3 pieces)
• Water : 100ML
• Caster Sugar : 50G
• Water Sugar : 35G (about 2 tablespoons)

1. Peel the kiwi fruit, cut it into slices, put it in a bowl, and weigh it for use. Put the cut kiwi fruit into a blender and puree it. Take the kiwi fruit puree out of the blender and put it in a bowl. Add water, caster sugar, water jelly, etc. to the pot, heat over medium heat, after cooking, add the  beaten fruit puree, and stir well.
2. Attach the frozen Ice Cream bowl and dasher to the stand mixer. Turn mixer to stir, and pour cold mixture into bowl with the mixer running. Allow mixer to stir the ice cream mixture for 15-20 minutes, or until it reaches the consistency of soft serve ice cream.
3. Transfer ice cream to an airtight container; freeze several hours or until firm.

Yield: 1 servings (½ cup [100 mL] per serving).
Per Serving : About 130 cal, 14 g carb, 10 g total fat, 2.3 g pro, 1.08 g cellulose

Apple Sherbet Ice Cream

• Net weight of apples : 400G (about 2-3 pieces)
• Water : 80ML
• Caster Sugar : 50G
• Jelly : 20G (about 1 tablespoon) Lemon Juice : 1 serving

1. Cut the apple with the skin into 4 equal half-moon shapes, and remove the seeds. In order to prevent the apple from discoloring after being broken, soak the cut apple in salt water. Add water, caster sugar and jelly to the pot, heat it over medium heat, remove the pot from the heat after cooking, and let the ingredients in the pot cool down. Use a fence to remove the apples from the salt water, drain the water, pour them into the blender, and mash the apples into a puree. Put the sieve on the bowl, put on the gauze soaked with water, filter the ingredients, pinch the gauze, squeeze out the water in the pulp.
2. Attach the frozen Ice Cream bowl and dasher to the stand mixer. Turn mixer to stir, and pour cold mixture into bowl with the mixer running. Allow mixer to stir the ice cream mixture for 15-20 minutes, or until it reaches the consistency of soft serve ice cream.
3. Transfer ice cream to an airtight container; freeze several hours or until firm.

Yield: 1 servings (½ cup [100 mL] per serving).
Per Serving: About 164 cal, 22 g carb, 8.08 g total fat, 1.52 g pro, 0.86 g cellulose

Cocoa Ice Cream

• Cocoa Powder Sugar-free : 65g
• Granulated Sugar : 85g
• Water Jelly : 45G
• Water : 350ML

1. FiltFer the cocoa powder and add it to a bowl, add 1 tablespoon of caster sugar, and mix well with an egg beater. Add the water jelly, remaining caster sugar and water to a slightly larger pot and cook it over medium heat. Add the ingredients cooked in part 2 to the bowl in 1, stir quickly with an egg beater, and then move the ingredients to the original pot after stirring. Heat on medium heat. In order to prevent the ingredients in the pot from becoming mushy, keep stirring with a wooden spatula, and cook for about 10 minutes. Strain the cooked ingredients into a bowl with a sieve.
2. Attach the frozen Ice Cream bowl and dasher to the stand mixer. Turn mixer to stir, and pour cold mixture into bowl with the mixer running. Allow mixer to stir the ice cream mixture for 15-20 minutes, or until it reaches the consistency of soft serve ice cream.
3. Transfer ice cream to an airtight container; freeze several hours or until firm.

Yield: 1 servings (½ cup [100 mL] per serving).
Per Serving: About 206.5 cal, 21 g carb, 13 g total fat, 1.6 g pro

Matcha Honey Pomelo Milk Ice Cream

• Matcha Powder : 1 Tablespoon
• Caster Sugar : 75 G
• Milk : 300ML
• Fresh Cream : 85ML
• Pomelo Juice : 20ML
• Pomelo Peel : 1/2 Serving

1. AddD match a and caster sugar to a bowl and mix well with an egg beater. Add the milk and fresh cream to the pot, heat it over medium heat, before boiling, add the cooked ingredients to the bowl in 1, and dissolve the fine sugar. At this time, the match a powder will also be soaked, but pay attention don’t clump. Put the bowl with the slurry into the ice water, and stir with a rubber spatula to cool the ingredients in the pot. After the ingredients are cooled, add the grapefruit juice and the grated pomelo peel (only the yellow part) into a bowl, stir well, cover with plastic wrap, and put it in the refrigerator for more than 3 hours
2. Attach the frozen Ice Cream bowl and dasher to the stand mixer. Turn mixer to stir, and pour cold mixture into bowl with the mixer running. Allow mixer to stir the ice cream mixture for 15-20 minutes, or until it reaches the consistency of soft serve ice cream.
3. Transfer ice cream to an airtight container; freeze several hours or until firm.

Yield: 4-5 servings (½ cup [100 mL] per serving).
Per Serving: About 327.8 cal, 28.9 g carb, 22 g total fat, 3.10 g pro

FAQ

• Q: Can I store ice cream in the Freeze Bowl?
  • A: No, do not store ice cream in the FreezeBowl in the freezer. Use a shallow airtight container for storage.
• Q: How can I achieve a firmer ice cream consistency?
  • A: For firmer ice cream, store it in a shallow airtight container in the freezer for 2-4 hours after initial preparation with the Ice Cream Maker Attachment.

Model: 2201
V20230105

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