H Koenig HF320 Ice Cream Maker Instruction Manual

H Koenig HF320 Ice Cream Maker

IMPORTANT SAFEGUARDS

When using an electrical appliance, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury, including the following:

READ ALL INSTRUCTIONS BEFORE USING

1. To protect against risk of electric shock, do not place cord, plug, or base of the appliance in water or any other liquid.
2. Close supervision is necessary when any appliance is used by or near children.
3. Always unplug from outlet when not in use, before putting on or taking off parts, and before cleaning.
4. Avoid contact with moving parts. Keep hands, hair, clothing, as well as spatulas and other utensils away during operation to reduce the risk of injury and/or damage to the appliance.
5. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions, or is dropped or damaged in any manner.
6. The use of attachments not recommended by the manufacturer may cause fire, electric shock, or risk of injuries.
7. Do not use outdoors.
8. Do not let cord hang over edge of table or counter, or touch hot surfaces.
9. Keep hands and utensils out of freezer bowl while in use to reduce the risk of injury to persons or to the appliance itself. DO NOT USE SHARP OBJECTS OR UTENSILS INSIDE THE BOWL! Sharp objects will scratch and damage the inside of the bowl. A rubber spatula or wooden spoon may be used when the appliance is out of power.
10. This appliance is for household use.
11. Do not use the freezer bowl on flames, hot plates or stoves. Do not expose to heat source. Do not wash in the dishwasher; doing so may cause risk of fire, electric shock or injury.
12. This device is not intended for use by persons with reduced capacity on the physical, mental or sensory or lack of experience and knowledge (including children), unless he has them was asked to monitor or if they have had instructions on the use of the appliance by a person responsible for their safety. Children should be supervised to ensure they do not play with the device.
13. If the power cord is damaged, it must be replaced with after-sales service to avoid any danger.
14. The device must not be used if it has been dropped, if obvious signs of damage are visible or if it has leaks.
15. This appliance may be used by children of at least 8 years of age, as long as they are supervised and have been given instructions about using the appliance safely and are fully aware of the dangers involved.
16. Cleaning and maintenance should not be carried out by children unless they are at least 8 years of age and are supervised by an adult.
17. Keep the appliance and its power cord out of reach of children under 8 years of age.
18. When using electrical equipment, safety precautions must always be taken to prevent the risk of fire, electric shock and/or injury in the event of misuse.
19. Make sure that the voltage rating on the typeplate corresponds to your main voltage of your installation. If this is not the case, contact the dealer and do not connect the unit.
20. Never leave the unit unattended while in operation.
21. Please keep this document at hand and give it to the future owner in case of transfer of your device.
22.  Do not use outside.
23. The device is not intended to be operated by external timer means or a remote control system

CAUTIONS

• This appliance is for household use. Any servicing other than normal cleaning should be performed by an authorized service representative

• Do not immerse base in water.

• If the power cord is damaged, it must be replaced with after-sales service in order to avoid any danger.

• To reduce the risk of fire or electric shock, do not disassemble the base.
  Note: the base does not contain any user-serviceable parts.

• Never clean with scouring powders or hard implements.

• The cleaner is not for use of the disabled (people with physical or mental handicaps), children, and those who use the cleaner before reading the user manual carefully.

PARTS & FEATURES

Structure

Function buttons

[POWER] : After powering up, the machine enters standby mode. Then press the [POWER] button to enter the setting mode, and LCD will display “60：00”. Press the [POWER] button during the setting mode, the machine will enter the standby mode again.
[Menu] : By pressing this button, there are 3 working modes for the option, including [ICE CREAM] [COOLING ONLY] and [MIXING ONLY]. Hold this button for 3 seconds during operation; the machine will enter back the menu selection.
Electron knob : Turn the knob to set working time, the default times for [ICE CREAM] [COOLING ONLY] and [MIXING ONLY] respectively 60min, 30min, 10min. Rotating the knob to left can decrease the working time. Contrarily; rotating to right can increase it.
[START/PAUSE] : After setting the menu and time, press this button to start the working mode. During operation, by pressing this button, the mixing will pause and the time countdown will pause also. A pause mode, press this button again, the machine will continue the previous unfinished operation.

Making Ice Cream

Cleanness: Before use, thoroughly wash all parts that will come into contact with the ice cream (including the fixed bowl, removable bowl, mixing blade, transparent lid, refill lid, measuring cup and spoon).
Warning: Please be sure the power cord is unplugged.
Important: Always place the Ice Cream Maker upright on a flat surface to ensure that the build-in COMPRESSOR can provide best performance.
Step 1   Prepare recipe ingredients: Prepare recipe ingredients from your own recipe or from the recipe booklet included. Note: You do not need to freeze the bowl for hours in a freezer in advance, as this machine has a BUILT-IN COMPRESSOR that freezes the recipe ingredients in operation to ensure the output of ice cream.
Step 2. Pour the well-prepared recipe ingredients and warm water into the removable bowl, and mix (See below picture).
Step 3. Put the removable bowl into the machine and slightly turn around the bowl to make it fit well with the fixed bowl (See below picture).
Step 4. Place the mixing blade into the removable bowl and keep the mixing blade bottom hole fitted well with the motor axis. Then put the transparent lid onto the machine and lock it anticlockwise (See below picture).
Step 5. Plug-in power, and press the [POWER] button to make the machine electrified.
Step 6. Press the [MENU] button to choose the working mode.
Step 7. Turn the knob to set the working time.
Step 8. Press the [START/PAUSE] button to start working.
Step 9. You can add your favorite ingredients by opening the refill cover (See below picture).

Step 10. After the operation is over, turn off the machine first, and then pull the removable bowl out.

OPERATION

• Keep cool function

After the ice cream is finished the machine will automatically start up the keep-cool function, which can keep the ice cream cool for ten minutes. Ten minutes later, the machine will enter standby state.

• Motor self-protection function

When the ice cream hardens, the mixing motor might be blocked. The motor protection device makes the mixing motor stop working by detecting its temperature to ensure the life of the motor.

• Controlling the Volume of the Ingredients

To avoid overflow and waste, please make sure that the ingredients do not exceed 60% of the capacity of the removable bowl (Ice cream expands when being formed)

The Differences Among The Three Working Modes

1. Ice cream mode: the default working time is 60 minutes. The detailed operation is instructed as above.
2. Cooling only mode, the default working time is 30 minutes. The operation is similar with that of ice cream mode, but there isn’t a mixing function.
3. Mixing only mode, the default working time is 10 minutes. The operation is similar with that of ice cream mode, but there isn’t a freezing function.

Storage of ice cream
Remove finished ice cream into another container using a plastic scoop or a wooden spoon, do not use a metal scoop avoiding scratch on the inside removable bowl.

MAINTENANCE

Caution: The plug must be removed before cleaning to avoid electric shock.

1. Take out the mixing blade, wipe it with a dampened cloth
2. Take out the removable bowl, clean it with a dampened soft cloth
3. Wipe the transparent lid and refill lid with a dampened cloth
4. Remove the dirt on the body or other places with a dampened cloth, and do not pour water on cord, plug and ventilation, immerse the appliance in water or any other liquid
5. Allow drying thoroughly with a dry cloth, then return the component to the home position.

ICE CREAM RECIPE MANUAL

Basic ice creams
VANILLA ICE CREAM

• Preparation: 5 minutes, plus 30 – 50 minutes chilling time; optional 2 hours to ripen.
• Makes ten 1/2-cup servings.
• 1 cup whole milk, well chilled
• 3/4 cup granulated sugar
• 2 cups heavy cream, well chilled
• 1 – 2 teaspoons pure vanilla extract, to taste
• In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 – 2 minutes on low speed. Stir in the heavy cream and vanilla to taste. Turn machine on, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 – 30 minutes.
• Nutritional analysis per serving:
• Calories 239 (68% from fat) . carbo. 17g . pro 2g . fat 18g . sat. fat 11g . chol. 69mg . sod. 30mg

VARIATIONS
Mint Chip: Omit the vanilla and replace with 1 to 1-1/2 teaspoons pure peppermint extract (to taste). Chop your favorite 4-ounce bittersweet or semi- sweet chocolate bar into tiny uneven pieces. Add the chopped chocolate during the last 5 minutes of mixing.
Butter Pecan: Melt 1 stick unsalted butter in a 10-inch skillet. Add 1 cup roughly chopped pecans and 1 teaspoon kosher salt. Cook over medi-um-low heat, stirring frequently until the pecans are lightly browned. Remove from the heat, strain (the butter will have a pecan flavor and may be reserved for another use). Allow the pecans to cool completely. Add the toasted buttered pecans during the last 5 minutes of mixing.
Cookies & Cream: Add 3/4 cup coarsely chopped cookies or your favorite candy (chocolate chip, Oreos., Mint Oreos., etc.) during the last 5 minutes of mixing.

BASIC CHOCOLATE ICE CREAM

• Preparation: about 1 hour (active time about 5- 10 minutes), plus 30 – 50 minutes chilling time; optional 2 hours to ripen.
• Makes ten 1/2-cup servings.
• 1 cup whole milk
• 1/2 cup granulated sugar
• 8 ounces bittersweet or semi-sweet chocolate (your favorite),
• broken into 1/2-inch pieces
• 2 cups heavy cream, well chilled
• 1 teaspoon pure vanilla extract
• Heat the whole milk until it is just bubbling around the edges (thismay be done on the stovetop or in a microwave). In a blender or food processor fitted with the metal blade, pulse to process the sugar with-the chocolate until the chocolate is very finely chopped. Add the hot milk, process until well blended and smooth. Transfer to a medium bowl and let the chocolate mixture cool completely. Stir in the heavy cream and vanilla to taste. Chill for 30 minutes or longer.
• Turn the machine ON, pour chilled mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 – 30 minutes.
• Nutritional analysis per serving:
• Calories 370 (60% from fat) . carbo. 34g. pro 3g. fat 25g.
• sat. fat 11g. chol. 65mg. sod. 31mg

VARIATIONS

Chocolate Almond : Add 1/2 teaspoon pure almond extract along with the vanilla. Add 1/2 – 3/4 cup chopped toasted almonds or chopped chocolate-coated almonds during the last 5 – 10 minutes of freezing.
Chocolate Cookie: Add 1/2 – 1 cup chopped cookies during the last 5 minutes of freezing.
Chocolate Fudge Brownie: Add 1/2 – 1 cup chopped day old brownies during the last 5 minutes of freezing. Chocolate Marshmallow Swirl: When removing the ice cream to a container for freezing, layer it with dollops of your favorite chocolate sauce and scoops of marshmallow crème (fluff). Freeze at least 2 hours before serving.

FRESH STRAWBERRY ICE CREAM

• Preparation: 5 – 10 minutes, plus 2 hours for the strawberries to macerate,
• 30 –50 minutes chilling time; optional 2 hours to ripen.Makes twelve 1/2-cup servings.
• 1 pint fresh ripe strawberries, stemmed and sliced
• 3 tablespoons freshly squeezed lemon juice
• 1 cup sugar, divided
• 1 cup whole milk
• 2 cups heavy cream
• 1 teaspoon pure vanilla extract
• In a small bowl, combine the strawberries with the lemon juice and 1/3 cup of the sugar; stir gently and allow to the strawberries to macerate in the juices for 2 hours.
• In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 – 2 minutes on low speed. Stir in the heavy cream plus any accumulated juices from the strawberries and vanilla. Turn the machine ON, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 – 30 minutes. Add the sliced strawberries during the last 5 minutes of freezing.
  Note: this ice cream will have a “natural” appearance of very pale pink; if a deeper pink is desired, sparingly add drops of red food coloring until the desired color is achieved.
  Nutritional analysis per serving:
  Calories 222 (61% from fat) . carbo. 20g. pro 2g. fat 15g. sat. fat 10g. chol.57mg. sod.26mg

Holiday recipes

EGGNOG ICE CREAM

• Preparation: 5 – 10 minutes, 30 – 50 minutes chilling time; optional 2 hours to“ripen” in freezer. Makes about ten 1/2-cup servings.
• 1/2 cup pasteurized egg product, such as EggBeaters.
• 3/4 cup sugar
• 1 cup whole milk
• 2 cups heavy cream
• 1 teaspoon rum extract
• 1 teaspoon brandy extract
• 1/2 teaspoon pure vanilla extract
• 1/8-1/4 teaspoon freshly grated nutmeg, to taste Combine the pasteurized egg product and sugar in a medium bowl and beat on medium speed with a hand mixer until thickened and pale yellow in appearance, about 1-1/2 to 2 minutes. Use low speed to stir in the whole milk, heavy cream, rum extract, brandy extract, and vanilla extract. Stir in the nutmeg to taste.
• Turn the machine ON, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 – 30 minutes. The ice cream will have a soft creamy texture. If desired, transfer the ice cream to an airtight container and place in freezer until firm, about 2 hours to “ripen.” Nutritional analysis per serving:
• Calories 244 (67% from fat). carbo. 17g. pro 3g. fat 17g. sat. fat 11g. chol.69mg. sod. 46。

PEPPERMINT STICK ICE CREAM

• Preparation: 5 – 10 minutes, 30 – 50 minutes chilling time; optional 2 hours to“ripen” in freezer. Makes about ten 1/2-cup servings.
• 1 cup whole milk, well chilled
• 3/4 cup granulated sugar 2 cups heavy cream, well chilled
• 1/2 teaspoons pure vanilla extract
• 1 teaspoon peppermint extract
• 3/4 cup crushed hard peppermint candies
• In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 – 2 minutes on low speed. Stir in the heavy cream, vanilla and peppermint extract. Turn the machine ON, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 – 30 minutes. Add the crushed peppermint candies during the last 5 minutes of mixing.
• Nutritional analysis per serving:
• Calories 282 (58% from fat) . carbo. 28g . pro 2g . fat 18g . sat. fat 11g . chol. 69mg . sod. 36mg . fib 0g

Sorbets & sherbets

FRESH LEMON SORBET

• Preparation: 10 minutes + cooling time, 25 – 30 minutes chilling time;
• optional 2 hours to “ripen” in freezer.
• Makes eight 1/2-cup servings.
• 2 cups sugar
• 2 cups water
• 1-1/2 cups freshly squeezed lemon juice
• 1 tablespoon finely chopped lemon zest *
• Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 – 5 minutes. Cool completely. This is called a simple syrup, and may be made ahead in larger quantities to have on hand for making fresh lemon sorbet. Keep refrigerated until ready to use.
• When cool, add the lemon juice and zest; stir to combine. Turn the machine ON, pour the lemon mixture into freezer bowl through ingredient spout and mix until thickened, about 25 – 30 minutes.
• When zesting a lemon or lime use a vegetable peeler to remove the colored part of the citrus rind. Nutritional analysis per serving:
• Calories 204 (0% from fat) . carbo. 52g. pro .19g. fat 0g.
• sat. fat 0g. chol. 0mg. sod. 2mg

VARIATION
Fresh Pink Grapefruit Sorbet: Substitute 1-1/2 cups freshly squeezed pink grapefruit juice for the lemon juice, and 1 tablespoon finely chopped grapefruit zest for the lemon zest. Add 1/4 cup Orgeat Syrup to the mixture (Orgeat Syrup is used for cocktails such as a MaiTai or Scorpion and can be found with the drink mixers in most grocery stores).

FRESH MANGO SORBET

• Preparation: 10 – 15 minutes, 30 – 50 minutes chilling time; optional 2 hours to ripen” in freezer. Makes about ten 1/2-cup servings.
• 4 ripe but firm mangoes, about 12 ounces each, peeled, pitted and cubed
• 2/3 cup sugar
• 1/2 cup corn syrup
• 6 tablespoons fresh lemon or lime juice
• Combine the mango cubes, sugar, corn syrup and lemon juice in a blender or food processor that has been fitted with the metal blade.
• Pulse to chop, then process until thick and smooth, scraping jar or work bowl as necessary with a spatula. The mango purée may be made up to one day ahead; cover and refrigerate until ready to use.
• Turn the machine ON, pour mango purée into freezer bowl through ingredient spout and mix until thickened, about 25 – 30 minutes.
• Nutritional analysis per serving:
• Calories 190 (2% from fat) . carbo. 49g . pro 1 g . fat .0g . sat. fat 0g . chol. 0mg . sod. 27mg

FRESH STRAWBERRY SORBET

• Preparation: 1-1/2 hours (active, about 15 – 20 minutes), 30 – 50 minutes chilling time; optional 2 hours to “ripen” in freezer.
• Makes about ten 1/2-cup servings.
• 1 cup sugar
• 1 cup water
• 1/4 cup corn syrup
• 1 quart fresh strawberries, stems removed, quartered
• 4 tablespoons fresh lemon or lime juice
• Bring the sugar and water to a boil in a medium saucepan. Reduce the heat and simmer without stirring until the sugar is completely dissolved. Transfer to a bowl and let cool completely.
• Combine the strawberries and lemon juice in a food processor fitted with the metal blade. Pulse to chop the strawberries, about 15 – 20 times, then process until the strawberries are completely puréed, 1 – 2 minutes. Press the strawberry purée through a fine mesh strainer (chinois) to remove seeds. Combine the seedless strawberry purée with the cooled sugar syrup and corn syrup. Chill for 1 hour. Turn the machine ON, pour strawberry purée mixture into freezer bowl through ingredient spout and mix until thickened, about 25 – 30 minutes. The sorbet will have a “soft serve” texture. If desired, transfer the strawberry sorbet to an airtight container and place in freezer until firm, about 2 hours to “ripen.”
• Nutritional analysis per serving:
• Calories 96 (2% from fat) . carbo. 24g . pro 0g . fat 0g .
• sat. fat 0g . chol. 0mg . sod. 1mg

LIME SHERBET

• Preparation: 5 minutes, plus 30 –50 minutes chilling time; optional 2 hours to ripen.
• Makes ten 1/2-cup servings.
• 3 cups whole milk
• 1 cup frozen limeade concentrate, thawed
• 3 tablespoons sugar
• drops green food coloring, optional
• Combine the milk, limeade concentrate and sugar in a blender or food processor fitted with the metal blade. Add green food coloring if desired.
• Turn the machine ON, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 – 30 minutes.
• Nutritional information per serving:
• Calories 69 (31% from fat) . carbo. 10g . pro. 2g . fat 2g . sat. fat. . chol. 10mg . sod. 37mg

VARIATIONS

• Orange Sherbet: Combine 3 cups whole milk with 1-1/4 cups orange juice concentrate (thawed), and 2 tablespoons sugar in a blender or food processor until smooth.
• Freeze as directed.
• Pineapple Sherbet: Combine 1 cup fat free vanilla yogurt, 2 cups whole milk, 1 cup pineapple juice concentrate (thawed), and 3 tablespoons sugar in a blender or food processor until smooth. Freeze as directed.
• Frozen yogurts

Frozen yogurts

CHOCOLATE FROZEN YOGURT

• Preparation: about 5 – 10 minutes, 30 – 50 minutes chilling time; optional 2 hours to “ripen” in freezer.
• Makes eight 1/2-cup servings.
• 1 cup whole milk
• 6 ounces bittersweet or semisweet chocolate, chopped
• 2 cups low-fat vanilla yogurt
• 1/4 cup sugar
• Combine the milk and chocolate in a blender or food processor fitted with the metal blade and process until well blended and smooth, 20 – 30 seconds. Add the yogurt and sugar; process until smooth, about 15 seconds. Turn the machine ON, pour the mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 – 30 minutes.
• Nutritional analysis per serving:
• Calories 222 (31% from fat). carbo. 36g. pro 3g. fat 8g.
• sat. fat .64g. chol. 4mg. sod. 46mg

VERY BERRY FROZEN YOGURT

• Preparation: about 15 – 20 minutes; 30 – 50 minutes chilling time; optional 2 hours to “ripen” in freezer.
• Makes about eight 1/2-cup servings.
• 2 cups lowfat vanilla yogurt
• 1/2 cup whole milk
• 1/4 cup sugar
• 1 12-ounce bag frozen mixed berries, puréed and strained to remove seeds
• Combine the yogurt, milk, and sugar in a medium mixing bowl; using a hand mixer on medium speed, mix until sugar is dissolved, about 1-1/2 to 2 minutes. With the mixer on low speed, add the berry purée and mix until combined, about 30 – 40 seconds. Turn the machine ON, pour the mixture into freezer bowl through ingredient spout, and let mix until thickened, about 25 – 30 minutes.
• Nutritional analysis per serving:
• Calories 128 (13% from fat). carbo. 25g. pro 4g. fat 1g. sat. fat 1g. chol. 9mg. sod. 54mg

LOW FAT PEACH FROZEN YOGURT

• Preparation: 5 – 10 minutes, 30 – 50 minutes chilling time; optional 2 hours to“ripen” in the freezer. Makes eight 1/2-cup servings.
• 1 can (14 ounces) peaches packed in juice
• 2 cups low-fat vanilla yogurt
• 1/3 cup sugar
• Drain peaches, reserving 1/2 cup of the juice. In a blender or food processor fitted with the metal blade, pulse to chop the peaches. Add the vanilla yogurt, sugar, and reserved peach juice. Process until smooth and the sugar is dissolved about 1 minute. Turn the machine ON, pour peach/yogurt mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 – 30 minutes.
• Nutritional analysis per serving:
• Calories 111 (6% from fat). carbo. 24g. pro 3g. fat 1g.
• sat. fat 0g. chol. 5mg. sod. 39mg

Premium ice creams

VANILLA BEAN

• Preparation: about 40 – 45 minutes active time (must allow time to cool completely),30 – 50 minutes chilling time; optional 2 hours to “ripen” in the freezer.

• Makes about ten 1/2-cup servings.

• 1-1/2 cups whole milk

• 1-1/2 cups heavy cream

• 1 whole vanilla bean (about 6 inches in length)

• 2 large eggs

• 3 large egg yolks

• 3/4 cup sugar
  Combine the milk and cream in a medium saucepan. Use a sharp knife to split the vanilla bean in half lengthwise. Use the blunt edge to scrape out the “seeds”. Stir the seeds and bean pod into the milk/cream mixture. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally. Combine the eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in color, about 1-1/2 to 2 minutes.

• Remove the vanilla bean pod from the milk/cream mixture. Pour out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow steady stream. When thoroughly combined, pour the egg mixture back into the saucepan and stir to combine. Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl, cover with a sheet of plastic wrap placed directly on the custard and chill completely.

• Turn the machine ON, pour the chilled custard into the freezer bowl, and let mix until thickened, about 25 – 30 minutes.

• Nutritional analysis per serving:

• Calories 236 (64% from fat). carbo. 18g. pro 4g. fat 17g.

• sat. fat 10g. chol. 161mg. sod. 47mg

VARIATIONS
Use any of the variations listed for basic vanilla ice cream, or basic chocolate ice cream, p. 4.

FRESH PEACHES & CREAM

• Combine 2 cups chopped ripe peaches with 1/2 cup sugar and 3 tablespoons freshly squeezed lemon juice and let macerate for 2 hours. Drain and stir the accumulated juices into the chilled cream base. Chill the custard as directed, adding the reserved chopped peaches during the last 5 minutes of chilling.
• Fresh Strawberries & Cream: Combine 2 cups thinly sliced, hulled fresh strawberries with 1/3 cup sugar and 3 tablespoons freshly squeezed lemon juice and let macerate for 2 hours. Drain and stir the accumulated juices into the chilled cream base. Chill the custard as directed, adding the reserved sliced strawberries during the last 5 minutes of chilling.

DECADENT CHOCOLATE ICE CREAM

• Preparation: about 30 minutes + cooling time; 25 – 30 minutes chilling time.
• Makes eight 1/2-cup servings.
• 1-1/2 cups whole milk
• 1-1/3 cups heavy cream
• 1 vanilla bean
• 3/4 cup sugar
• 3/4 cup Dutch process cocoa2 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla
• 8 ounces bittersweet chocolate, chopped In a medium saucepan, combine the whole milk and heavy cream over medium low heat. with a sharp knife, split the vanilla bean lengthwise; use the blunt edge of the knife to scrape out the “seeds” of the vanilla bean. Stir the seeds and bean pod into the milk/cream mixture. Simmer the milk/cream mixture over low heat for 30 minutes. After 30 minutes, remove the vanilla bean pod and discard or rinse and reserve for another use. Combine the sugar, cocoa, eggs, and egg yolk in a medium bowl; use a hand mixer on medium speed to beat the sugar, cocoa, and eggs until thickened like mayonnaise. Measure out 1 cup of the hot milk/cream mixture. With the mixer on low speed, add the hot milk/cream in a slow, steady stream and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream, then stir the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a chocolate pudding.
• Transfer the chocolate mixture to a bowl. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled.
• Turn the machine ON, pour the chilled custard into the freezer bowl and let mix until thickened, about 25 – 30 minutes.
• Nutritional analysis per serving:
• Calories 438 (57% from fat) . carbo. 42g . pro 7g . fat 29g .
• sat. fat 12g . chol. 148mg . sod. 59mg

COFFEE ICE CREAM

• Preparation: 5 minutes, plus 30 – 50 minutes chilling time; optional 2 hours to ripen.
• Makes ten 1/2-cup servings.
• 1 cup whole milk, well chilled
• 3/4 cup granulated sugar
• 2 – 3 tablespoons instant espresso or coffee, to taste
• 2 cups heavy cream, well chilled
• 1 teaspoon pure vanilla extract
• In a medium bowl, use a hand mixer or a whisk to combine the milk, granulated sugar, and espresso powder until the sugar and espresso are dissolved, about 1 – 2 minutes on low speed. Stir in the heavy cream and vanilla. Turn
• the machine ON, pour the mixture into freezer bowl and let mix until thickened, about 25 – 30 minutes.
• Nutritional analysis per serving:
• Calories 241 (67% from fat) . carbo. 18g . pro 3g . fat 18g . sat. fat 11g chol. 69mg . sod. 30mg

VARIATION

Mocha Chip Ice Cream:

• Use 1-1/2 tablespoons each instant espresso powder and Dutch process cocoa instead of just espresso powder. Chop your favorite 4-ounce bittersweet or semi-sweet chocolate bar into tiny uneven
• pieces. Add the chopped chocolate during the last 5 minutes of mixing.

Kids’ favorites

SLUSHIES

• Preparation: 5 minutes or less; 15 – 20 minutes; plus 15 – 20 minutes chilling time. 4 cups cola or other soda, lemonade, cranberry juice, white grape juice, Kool-Aid., chilled .
• Turn the machine ON, pour soda into freezer bowl and let mix until thick and slushy, about 15 to 20 minutes. Serve immediately, or if desired, transfer to an airtight container and store in the freezer. Remove from freezer at least
• 20 minutes before serving.
• Do not use sugar-free products to make slushies.
• Nutritional analysis per serving:
• Calories 103 (0% from fat) . carbo. 27g . pro 0g . fat 0g .
• sat. fat 0g. chol. 0mg. sod. 5mg

CHOCOLATE FUDGESICLE ICE CREAM

• Preparation: 5 minutes or less; 15 – 20 minutes; plus 15 – 20 minutes chilling time.
• Makes ten 1/2-cup servings.
• 2 packages (3.4 – 3.9 ounce) instant chocolate pudding
• 3 cups reduced fat or lowfat milk, chilled
• Place the ingredients in a medium mixing bowl and combine until well blended. Turn machine ON, pour the mixture into freezer bowl, and let mix until mixture thickens, about 20 – 25 minutes. Serve immediately, or if desired, transfer to an airtight container and store in the freezer.

VARIATION

• Use your favorite flavor of instant pudding; white chocolate was a particular hit. Nutritional analysis per serving (made with lowfat milk):
• Calories 53 (15% from fat). carbo. 9g . pro 3g . fat 1g .
• sat. fat 0g . chol. 4mg . sod.115mg
• Nutritional analysis per serving (made with reduced fat milk):
• Calories 59 (25% from fat). carbo. 9g. pro 3g. fat 2g.
• sat. fat 1g . chol. 6mg . sod.113mg

Frozen drinks

THICK AND FROSTY PI.A COLADAS

• Preparation: 5 minutes or less; 15 – 20 minutes; plus 15 – 20 minutes chilling time.
• Makes twelve 1/2-cup servings.
• 3 cups whole milk
• 1 can (10-ounce) frozen pi.a colada concentrate, thawed 1 teaspoon rum extract Combine the milk, pi.a colada concentrate, and rum extract in a blender or food processor fitted with the metal blade. Process to combine, about
• 15 seconds. Turn machine ON, pour into freezer bowl through ingredient spout and let mix until mixture becomes slushy, about 20 – 25 minutes. Serve immediately for frozen drinks.
• Nutritional information per serving:
• Calories 115 (76% from fat) . carbo. 4g . pro. 3g . fat 10g .
• sat. fat 8g . chol. 8mg . sod. 34mg

FROZEN STRAWBERRY DAIQUIRIS

• Preparation: 5 minutes or less; 15 – 20 minutes; plus 15 – 20 minutes chilling time.
• Makes ten 1/2-cup servings.
• 1 cup fresh strawberries, washed and hulled (may also use frozen thawed, no sugar added) 2-1/2 cups water,2/3 cup granulated sugar
• 1/2 cup lime juice,1/2 cup light rum
• Place the strawberries in a blender or food processor fitted with the metal blade; pulse to chop, then process to purée, about 20 – 30 seconds.
• Add the remaining ingredients and process until smooth. Turn the machine ON, pour pureéd strawberry mixture into freezer bowl through ingredient spout and mix until the mixture becomes slushy, about 20 – 25 minutes.
• Serve immediately.
• Nutritional information per serving:
• Calories 83 (0% from fat) . carbo 14g . pro. 0g . fat 0g .
• sat. fat 0g . chol. 0mg. sod. 1mg

ENVIRONMENT

CAUTION:
Do not dispose of this product as it has with other household products. There is a separation of this waste product into communities, you will need to inform your local authorities about the places where you can return this product. In fact, electrical and electronic products contain hazardous substances that have harmful effects on the environment or human health and should be recycled. The symbol here indicates that electrical and electronic equipment should be chosen carefully, a wheeled waste container is marked with a cross.
Adeva SAS / H.Koenig Europe – 8 rue Marc Seguin, 77290 Mitry-Mory, France
www.hkoenig.com – sav@hkoenig.com – contact@hkoenig.com – Tél: +33 1 64 67 00 05

References

• H.Koenig : Le spécialiste du petit électroménager

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