HKoenig Ice Cream Maker Instruction Manual
- June 7, 2024
- HKoenig
Table of Contents
Ice cream maker
HF320
Instruction manual
http://www.hkoenig.com/s/24408_203671_hf320
Read this booklet thoroughly before using it and save it for future reference.
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:
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READ ALL INSTRUCTIONS BEFORE USING.
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To protect against risk of electric shock, do not place cord, plug, or base of appliance in water or any other liquid.
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Close supervision is necessary when any appliance is used by or near children.
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Always unplug from outlet when not in use, before putting on or taking off parts, and before cleaning.
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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.
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Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions, or is dropped or damaged in any manner.
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The use of attachments not recommended by manufacturer may cause fire, electric shock, or risk of injuries.
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Do not use outdoors.
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Do not let cord hang over edge of table or counter, or touch hot surfaces.
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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. -
This appliance is for household use.
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Do not use the freezer bowl on flames, hot plates or stoves. Do not expose to heat source. Do not wash in dishwasher; doing so may cause risk of fire, electric shock or injury.
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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.
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If the power cord is damaged, it must be replaced with after-sales service to avoid any danger.
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 an aftersales 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 the 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 the 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
- Ice cream mode: the default working time is 60 minutes. The detailed operation is instructed as above.
- Cooling only mode, the default working time is 30 minutes. The operation is similar to that of ice cream mode, but there isn’t a mixing function.
- Mixing the only mode, the default working time is 10 minutes. The operation is similar to 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 a 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 it 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 of unsalted butter in a 10-inch skillet. Add 1 cup
roughly chopped pecans and 1 teaspoon kosher salt. Cook over medium-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 (this may 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 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 the 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
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 the 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 the 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 the 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 the 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 maybe 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 the 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 a 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
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 the 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 low-fat 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 for 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
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 cocoa 2 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 the 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 of 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 the
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 low-fat milk, chilled Place the ingredients in a medium
mixing bowl and combine until well blended. Turn the machine ON, pour the
mixture into freezer bowl, and let mix until the 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 low-fat 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 the 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 the 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 01
References
Read User Manual Online (PDF format)
Read User Manual Online (PDF format) >>