Wolfgang Puck Frozen Dessert Maker BICM0015 User Manual

HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 1  
I M P O R T A N T N O T I C E  
PLEASE DO NOT RETURN TO STORE.  
If you have any problems with this unit,  
contact Consumer Relations for service  
PHONE: 1-800-275-8273 or  
visit our website at wphousewares.com  
Please read operating instructions  
before using this product.  
Wolfgang Puck  
Automatic Frozen Dessert Maker  
with Insulated Case with Lid  
Use and Care  
Please keep original box and packing materials  
in the event that service is required.  
W.P. APPLIANCES, INC. Toll Free (800) 275-8273  
Model BICM0015 Printed in China REV 2.0  
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary  
to Wolfgang Puck World Wide.  
 
HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 3  
Table of Contents  
Important Safeguards  
1
2
2
3
5
Additional Safety Information  
Before Your First Use  
About Wolfgang Puck  
Know Your Frozen Dessert Maker  
Assembling Your Frozen  
Dessert Maker  
7
8
Helpful Hints  
Care & Cleaning  
9
Using Your Frozen Dessert Maker  
Recipes  
10  
11  
Limited Warranty  
Contact Information  
30  
Back  
Wolfgang Puck,  
owner of the famous  
Spago restaurants and  
one of the most influential  
chef-restauranteurs in  
America, is credited with  
reviving California’s rich  
culinary heritage. His  
cooking innovations,  
a result of blending fresh  
California ingredients with his classical French techniques, are enjoyed  
by world leaders, stars and fellow chefs alike. He established other  
trend-setting restaurants like Postrio in San Francisco, Chinois on  
Main in Santa Monica, Trattoria del Lupo, and his latest creation, Cut, a  
gourmet steakhouse in the Beverly Wilshire Hotel. Home chefs can  
also share Mr. Puck’s talents through his cookbooks and, of course,  
through his appliances!  
3
4
 
HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 5  
Know Your Frozen  
Freezer Bowl  
Dessert Maker  
Power On/Off  
Switch  
Motor Housing  
Transparent  
Cover  
Mixing Arm  
Dessert Maker  
Insulated Case  
with Lid  
5
6
 
HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 7  
Assembling Your Frozen  
Helpful Hints  
Dessert Maker  
Unlike other frozen dessert makers in the marketplace,  
the Freezer Bowl of your Wolfgang Puck Dessert  
Maker also serves as the housing. This allows the  
Motor Housing to sit directly on top of the Freezer  
Bowl during the mixing process, making it  
compact for storage, yet still providing for up to  
1.5 quarts of ingredients.  
1
Do not store frozen desserts or drinks in the freezer bowl in the  
freezer for more then 30 minutes. Desserts and drinks will stick to  
the side of the Freezer Bowl and may cause damage. Store only in a  
plastic airtight container. You can store desserts in the Freezer Bowl  
only if the Freezer Bowl is placed in the Insulated Case and kept out  
of the freezer. Do not place frozen desserts directly in the Insulated  
Case, use the Freezer Bowl or other appropriately-sized  
storage container.  
figure 1  
figure 2  
figure 3  
To Assemble:  
2
You can store frozen desserts for a limited period. Storing too long  
will reduce quality and flavor. After one or two weeks the structure  
of ice cream deteriorates and the fresh taste is lost. Several guide-  
lines should be followed when storing desserts in a freezer:  
1
Do not remove your Freezer Bowl from your  
freezer until all of your ingredients have been  
prepared and are ready to pour into the Bowl.  
2
Remove the cover from the Insulated case  
and place the frozen Freezer Bowl in the case.  
Place the case with freezer bowl on a stable  
level surface.  
a. Finished frozen desserts can be kept in the Freezer Bowl in a  
freezer for no more than 30 minutes at a time. Transfer frozen  
desserts to an airtight container for longer storage in the freezer.  
b. Maintain a minimum temperature of 0° F.  
3
Add your ingredients to the frozen  
Freezer Bowl.  
c. Mark the prepare date and type of desserts on the container  
d. Do not refreeze and consume desserts which have totally or  
partially defrosted.  
4
Place the transparent cover underneath the  
motor housing by sliding it forward until all three  
lock positions are properly in place (see figures 1  
and 2).  
3
If adding fruit, always do so after the base has begun to thicken,  
usually after the first 15 minutes of processing. If the fruit is added to  
the base while it is still in its liquid form it will prevent the base from  
thickening to the proper consistency. Also, if using fresh fruit that  
has not been cooked it will tend to become as hard as an ice cube  
after it has been stored in the freezer. Smaller pieces of fruit that  
have been precooked to eliminate some of the moisture  
content are recommended.  
5
6
Place the mixing arm on the stem of the motor  
housing and guide it into the Freezer Bowl.  
You will notice three nubs on the transparent  
cover. There are also three indentations on the rim  
of the Freezer Bowl. Line up the nubs of the cover  
to the indentations on the black rim of the Freezer  
Bowl (see figure 3). Press down on the Motor  
Housing until all nubs on the transparent cover are  
fully recessed into the black rim on the Freezer  
Bowl.  
4
Use different types of cream or milk for creamier ice cream. The  
higher the fat content of the base, the creamier your dessert will be.  
Most restaurants use a specialty cream that contains 40% fat. This  
can usually be found in specialty stores. Fat contents of various dairy  
products are as follows:  
7
Plug your motor housing into a 120V AC outlet.  
a. Manufacturing cream – 40% fat (specialty stores)  
b. Heavy Cream - 36%  
c. Light Whipping Cream - 30%  
d. Light Cream - 18%  
e. Half and Half - 11%  
f. Whole Milk - 8%  
5
Always make sure sugar is completely dissolved. If it's not,  
ice will form around the sugar crystals.  
7
8
 
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Helpful Hints (cont.)  
Using Your  
Frozen Dessert Maker  
6
7
8
If the recipe you are preparing needs to be cooked on the stove,  
prepare it 24 hours in advance. This will allow you to store the base in  
the refrigerator and have it properly chilled for processing.  
1
Always ensure your Freezer Bowl is completely frozen before using.  
Do not take the Freezer Bowl out of the freezer until your ingredients  
are measured and prepared. Remove the cover from the insulated  
case and place the Freezer Bowl in the case. Place the case with  
freezer bowl on a stable level surface.  
Temperature and viscosity of the base is the number one factor in  
determining processing time. A well-chilled base can be completed in  
as little as 20 minutes.  
2
You can use recipes from this manual or enjoy your own variations.  
Just ensure that you do not exceed more than 1.5 quarts after all  
ingredients have been combined.  
The consistency of your ice cream upon completion is that of soft  
serve. This is the same in the most expensive ice cream makers used  
in restaurants. The difference is that restaurants (and manufacturing  
facilities) use a “hardening cabinet” that blast freezes the ice cream  
in a much shorter time frame than a standard home freezer. To  
achieve the same hardness simply transfer your finished ice cream  
to an airtight container and store in your freezer for 1 hour.  
3
Assemble your Dessert Maker according to the instructions on  
page 7.  
4
You can add ingredients during the mixing process. Add nuts,  
chocolate chips, or your other favorite ingredients through the hatch  
located on the transparent cover. There is no need to stop the  
mixing action and remove the cover.  
9
You can make delicious slushies with this appliance by simply  
pouring your favorite carbonated beverage in the Freezer Bowl.  
Do not attempt this with diet beverages as they will tend to freeze to  
the side of the Freezer Bowl causing your mixing arm to  
become stuck.  
5
Most recipes are complete in 25 – 40 minutes depending on the  
beginning temperature of your ingredients, the amount of cream in  
your mixture, and the total volume of your ingredients. Mixing time  
can be decreased if you pre-chill your mixture in the refrigerator prior  
to mixing.  
6
7
Plug your appliance in and set the switch to the On position (I)  
Care & Cleaning  
When the mixture has reached your desired consistency, switch the  
power button to the Off position (O). Ice Cream and other frozen  
desserts will be slightly firmer than soft-serve ice cream. If you would  
like a firmer texture, place the mixture in an airtight container in the  
freezer for 1 – 2 hours.  
Wash the Transparent Cover (after it has been removed from the  
Motor Housing), Freezer Bowl and Mixing Arm in warm, soapy water.  
DO NOT clean any of the parts with abrasive cleaners or steel wool. Do  
not put any parts of your Dessert Maker in the dishwasher. Dry all parts  
thoroughly after cleaning. The Freezer Bowl must be completely dry  
prior to placing in the freezer. The Freezer Bowl is the only part that  
should be placed in the freezer; all other parts should be stored in a  
pantry or cabinet. We recommend that the Freezer Bowl always be  
stored in the freezer so that you can use it at any time.  
WARNING: Do not store any mixtures or other liquids in the  
freezer bowl as they will stick to the interior of the unit and will damage  
the Freezer Bowl. Always transfer completed recipes to an airtight  
plastic container.  
9
10  
 
HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 11  
Banana Ice Cream  
Makes approximately 1 quart  
INGREDIENTS  
16 ounces pureed banana (about 5 bananas)  
2/3 cup sugar  
1/8 teaspoon kosher salt  
2 teaspoons lemon juice  
2/3 cup heavy cream  
1/2 teaspoon vanilla  
METHOD  
1
Puree bananas in a blender or with an immersion blender.  
Combine all ingredients in mixing bowl.  
2
3
Chill mixture for at least 2 hours (can be overnight) in refrigerator  
then pour into Freezer Bowl. Assemble as instructed on page 7.  
Recipes  
4
Plug appliance in and set to “ON”. Check regularly for desired  
consistency. Most recipes are at soft-serve stage after 25 - 30  
minutes. Motor will start to click when mixture is as firm as possible.  
5
6
Turn power off and remove Motor, Transparent Cover, and  
Mixing Arm.  
Scrape mixture into separate freezable containers and freeze for 3  
hours for hard consistency. Mixture will stay fresh in freezer in airtight  
container for up to 3 weeks.  
Times for churning are approximate and vary depending on initial  
starting temperature and type of mixture.  
Courtesy Marian Getz, Wolfgang Puck Chef  
There are no stabilizers or emulsifiers in these recipes.  
Some separation in the finished product is normal after the first day  
of storage in the freezer.  
11  
12  
 
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Blueberry Ice Cream  
Chocolate Gelato  
Makes approximately 1 quart  
Makes approximately 1 quart  
INGREDIENTS  
INGREDIENTS  
Step 1:  
Step 1  
Step 2  
4 cups blueberries  
1/2 cup sugar  
1/2 cup milk  
1 cup sugar  
1/3 cup water  
Combine the above ingredients in a saucepan and boil  
for 5 minutes. Then puree.  
1 cup heavy cream  
1/2 cup milk  
Speck of salt (less than 1/8 tsp.)  
4 teaspoons cornstarch  
Whisk these 2 ingredients together  
to make a slurry and combine with  
boiling mixture from Step 1. Boil  
for an additional 30 seconds  
stirring constantly.  
Combine these 4 ingredients  
and bring to a boil in medium  
sauce pan.  
Step 2:  
2 cups heavy cream  
1 tablespoon lemon juice  
Add these ingredients after step one is completed.  
Mix together and strain.  
Step 3  
6 ounces bittersweet  
chocolate pieces  
1/2 teaspoon coffee extract  
1/2 teaspoon vanilla extract  
METHOD  
Place these 3 ingredients in large mixing bowl and pour boiling mixture  
over top. Whisk, strain, cover, and place in refrigerator to chill.  
1
Combine all ingredients in mixing bowl.  
2
Chill mixture for at least 2 hours (can be overnight) in refrigerator  
then pour into Freezer Bowl. Assemble as instructed on page 7.  
METHOD  
1
Combine all ingredients in mixing bowl.  
3
Plug appliance in and set to “ON”. Check regularly for desired  
consistency. Most recipes are at soft-serve stage after 25 - 30  
minutes. Motor will start to click when mixture is as firm as possible.  
2
Chill mixture for at least 2 hours (can be overnight) in refrigerator  
then pour into Freezer Bowl. Assemble as instructed on page 7.  
4
5
Turn power off and remove Motor, Transparent Cover, and  
Mixing Arm.  
3
Plug appliance in and set to “ON”. Check regularly for desired  
consistency. Most recipes are at soft-serve stage after 25 - 30  
minutes. Motor will start to click when mixture is as firm as possible.  
Scrape mixture into separate freezable containers and freeze for 3  
hours for hard consistency. Mixture will stay fresh in freezer in airtight  
container for up to 3 weeks.  
4
5
Turn power off and remove Motor, Transparent Cover, and  
Mixing Arm.  
Scrape mixture into separate freezable containers and freeze for 3  
hours for hard consistency. Mixture will stay fresh in freezer in airtight  
container for up to 3 weeks.  
Courtesy Marian Getz, Wolfgang Puck Chef  
Courtesy Marian Getz, Wolfgang Puck Chef  
13  
14  
 
HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 15  
Congolese Coffee Ice Cream  
Easy Old Time  
Vanilla Ice Cream  
Makes approximately 1 quart  
INGREDIENTS  
Makes approximately 1 quart  
2 cups heavy cream  
1 1/2 cups whole milk  
1 cup whole coffee beans  
1/4 cup brewed coffee  
1 teaspoon vanilla  
INGREDIENTS  
2 cups heavy cream  
2 cups whole milk  
3/4 cup sugar  
2 teaspoons vanilla  
3/4 cup sugar  
Speck of kosher salt (less than 1/8 tsp)  
METHOD  
METHOD  
1
Combine all ingredients in a 2-quart saucepan and bring to a  
simmer over medium heat. When bubbles form around the edge  
of the pan, remove from heat. Cover and chill overnight. Strain  
before placing mixture in Freezer Bowl.  
1
Combine all ingredients in mixing bowl.  
2
Chill mixture for at least 2 hours (can be overnight) in refrigerator  
then pour into Freezer Bowl. Assemble as instructed on page 7.  
3
Plug appliance in and set to “ON”. Check regularly for desired  
consistency. Most recipes are at soft-serve stage after 25 - 30  
minutes. Motor will start to click when mixture is as firm as possible.  
2
Plug appliance in and set to “ON”. Check regularly for desired  
consistency. Most recipes are at soft-serve stage after 25 - 30  
minutes. Motor will start to click when mixture is as firm as possible.  
4
5
Turn power off and remove Motor, Transparent Cover, and  
Mixing Arm.  
4
5
Turn power off and remove Motor, Transparent Cover, and  
Mixing Arm.  
Scrape mixture into separate freezable containers and freeze for 3  
hours for hard consistency. Mixture will stay fresh in freezer in airtight  
container for up to 3 weeks.  
Scrape mixture into separate freezable containers and freeze for 3  
hours for hard consistency. Mixture will stay fresh in freezer in airtight  
container for up to 3 weeks.  
Courtesy Marian Getz, Wolfgang Puck Chef  
Courtesy Marian Getz, Wolfgang Puck Chef  
15  
16  
 
HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 17  
Kiwi Sorbet  
Lemon Gelato  
Makes approximately 1 quart  
Makes approximately 1 quart  
INGREDIENTS  
INGREDIENTS  
10 large kiwi fruit (peeled and juiced)*  
1/2 cup sugar  
Step 1:  
4 eggs  
2 cups sugar  
1 cup fresh lemon juice  
1/2 cup unsalted butter (cubed)  
Zest from 6 lemons  
METHOD  
Combine the above ingredients in a double boiler over simmering  
water whisking gently until mixture thickens, about 10 minutes.  
This is the Lemon Curd.  
1
Combine all ingredients in mixing bowl.  
2
Chill mixture for at least 2 hours (can be overnight) in refrigerator  
then pour into Freezer Bowl. Assemble as instructed on page 7.  
Step 2:  
3
Plug appliance in and set to “ON”. Check regularly for desired  
consistency. Most recipes are at soft-serve stage after 25 - 30  
minutes. Motor will start to click when mixture is as firm as possible.  
1 cup heavy cream  
1 cup half & half  
Zest from 1 lemon  
4
5
Turn power off and remove Motor, Transparent Cover, and  
Mixing Arm.  
Combine these ingredients together and add to the lemon curd  
from step one. Strain and chill.  
Scrape mixture into separate freezable containers and freeze for 3  
hours for hard consistency. Mixture will stay fresh in freezer in airtight  
container for up to 3 weeks.  
METHOD  
1
Combine all ingredients in mixing bowl.  
2
Chill mixture for at least 2 hours (can be overnight) in refrigerator  
then pour into Freezer Bowl. Assemble as instructed on page 7.  
* You can juice the kiwi with a blender, immersion blender, or juicer.  
If you use a juicer, the seeds will be strained out. The flavor will be the  
same but the seeds add to the presentation of the sorbet  
3
Plug appliance in and set to “ON”. Check regularly for desired  
consistency. Most recipes are at soft-serve stage after 25 - 30  
minutes. Motor will start to click when mixture is as firm as possible.  
Courtesy Marian Getz, Wolfgang Puck Chef  
4
5
Turn power off and remove Motor, Transparent Cover, and  
Mixing Arm.  
Scrape mixture into separate freezable containers and freeze for 3  
hours for hard consistency. Mixture will stay fresh in freezer in airtight  
container for up to 3 weeks.  
Courtesy Marian Getz, Wolfgang Puck Chef  
17  
18  
 
HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 19  
Pineapple Sorbet  
Pumpkin Ice Cream  
Makes approximately 1 quart  
Makes approximately 1 quart  
INGREDIENTS  
INGREDIENTS  
1 pineapple (peeled, cored, and pureed)  
1/3 cup sugar  
2 cups heavy cream  
1 cup brown sugar  
1 cup pureéd pumpkin  
1 tablespoon vanilla  
Speck of kosher salt (less than1/8 tsp)  
1 teaspoon ground ginger  
1 teaspoon cinnamon  
METHOD  
1
Combine all ingredients in mixing bowl.  
2
Chill mixture for at least 2 hours (can be overnight) in refrigerator  
then pour into Freezer Bowl. Assemble as instructed on page 7.  
1/4 teaspoon nutmeg  
1/2 teaspoon ground clove  
1 tablespoon molasses  
3
Plug appliance in and set to “ON”. Check regularly for desired  
consistency. Most recipes are at soft-serve stage after 25 - 30  
minutes. Motor will start to click when mixture is as firm as possible.  
METHOD  
4
5
Turn power off and remove Motor, Transparent Cover, and  
Mixing Arm.  
1
Combine all ingredients in mixing bowl.  
Scrape mixture into separate freezable containers and freeze for 3  
hours for hard consistency. Mixture will stay fresh in freezer in airtight  
container for up to 3 weeks.  
2
Chill mixture for at least 2 hours (can be overnight) in refrigerator  
then pour into Freezer Bowl. Assemble as instructed on page 7.  
3
Plug appliance in and set to “ON”. Check regularly for desired  
consistency. Most recipes are at soft-serve stage after 25 - 30  
minutes. Motor will start to click when mixture is as firm as possible.  
Courtesy Marian Getz, Wolfgang Puck Chef  
4
5
Turn power off and remove Motor, Transparent Cover, and  
Mixing Arm.  
Scrape mixture into separate freezable containers and freeze for 3  
hours for hard consistency. Mixture will stay fresh in freezer in airtight  
container for up to 3 weeks.  
Courtesy Marian Getz, Wolfgang Puck Chef  
19  
20  
 
HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 21  
Strawberry Ice Cream  
Strawberry Sorbet  
Makes approximately 1 quart  
Makes approximately 1 quart  
INGREDIENTS  
INGREDIENTS  
2 1/2 cups fresh strawberries (mash or puree)  
2/3 – 1 cup sugar  
2 1/2 cups fresh strawberries  
2/3 cup sugar  
2 teaspoons lemon juice  
1 cup heavy cream  
2 teaspoons lemon juice  
METHOD  
1
Combine all ingredients in mixing bowl.  
METHOD  
1
Combine all ingredients in mixing bowl.  
2
Chill mixture for at least 2 hours (can be overnight) in refrigerator  
then pour into Freezer Bowl. Assemble as instructed on page 7.  
2
Chill mixture for at least 2 hours (can be overnight) in refrigerator  
then pour into Freezer Bowl. Assemble as instructed on page 7.  
3
Plug appliance in and set to “ON”. Check regularly for desired  
consistency. Most recipes are at soft-serve stage after 25 - 30  
minutes. Motor will start to click when mixture is as firm as possible.  
3
Plug appliance in and set to “ON”. Check regularly for desired  
consistency. Most recipes are at soft-serve stage after 25 - 30  
minutes. Motor will start to click when mixture is as firm as possible.  
4
5
Turn power off and remove Motor, Transparent Cover, and  
Mixing Arm.  
4
5
Turn power off and remove Motor, Transparent Cover, and  
Mixing Arm.  
Scrape mixture into separate freezable containers and freeze for 3  
hours for hard consistency. Mixture will stay fresh in freezer in airtight  
container for up to 3 weeks.  
Scrape mixture into separate freezable containers and freeze for 3  
hours for hard consistency. Mixture will stay fresh in freezer in airtight  
container for up to 3 weeks.  
Courtesy Marian Getz, Wolfgang Puck Chef  
Courtesy Marian Getz, Wolfgang Puck Chef  
21  
22  
 
HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 23  
Sugar Free  
Cantaloupe Sherbet  
Tomato Granita  
Makes approximately 2.5 cups  
Makes approximately 1 quart  
INGREDIENTS  
INGREDIENTS  
2 pounds grape tomatoes (pureed)*  
1/4 cup sugar  
2 very ripe cantaloupes (peeled, seeded and pureéd)  
2 teaspoons lemon juice  
2 tablespoons horseradish  
2 teaspoons kosher salt  
2 tablespoons lemon juice  
1 jalapeño pepper, minced  
Speck of kosher salt (less than 1/8 tsp)  
METHOD  
1
Combine all ingredients in mixing bowl.  
2
Chill mixture for at least 2 hours (can be overnight) in refrigerator  
then pour into Freezer Bowl. Assemble as instructed on page 7.  
METHOD  
1
Combine all ingredients in mixing bowl.  
3
Plug appliance in and set to “ON”. Check regularly for desired  
consistency. Most recipes are at soft-serve stage after 25 - 30  
minutes. Motor will start to click when mixture is as firm as possible.  
2
Chill mixture for at least 2 hours (can be overnight) in refrigerator  
then pour into Freezer Bowl. Assemble as instructed on page 7.  
3
Plug appliance in and set to “ON”. Check regularly for desired  
consistency. Most recipes are at soft-serve stage after 25 - 30  
minutes. Motor will start to click when mixture is as firm as possible.  
4
5
Turn power off and remove Motor, Transparent Cover, and  
Mixing Arm.  
Scrape mixture into separate freezable containers and freeze for 3  
hours for hard consistency. Mixture will stay fresh in freezer in airtight  
container for up to 3 weeks.  
4
5
Turn power off and remove Motor, Transparent Cover, and  
Mixing Arm.  
Scrape mixture into separate freezable containers and freeze for 3  
hours for hard consistency. Mixture will stay fresh in freezer in airtight  
container for up to 3 weeks.  
Courtesy Marian Getz, Wolfgang Puck Chef  
* You can puree the tomatoes with a blender, immersion blender,  
or juicer.  
Courtesy Marian Getz, Wolfgang Puck Chef  
23  
24  
 
HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 25  
Tupelo Honey Ice Cream  
Zesty Lime Gelato  
Makes approximately 1 quart  
Makes approximately 1 quart  
INGREDIENTS  
INGREDIENTS  
3 cups heavy cream  
2/3 cup pure Tupelo Honey  
Zest from 3 limes (1 tablespoon)  
4 tablespoons lime juice  
2/3 cup sugar  
METHOD  
1 cup heavy cream  
1
Combine all ingredients in mixing bowl.  
1 cup plain yogurt (NOT non-fat)  
1 teaspoon vanilla  
Speck of kosher salt (less than 1/8 tsp)  
2
Chill mixture for at least 2 hours (can be overnight) in refrigerator  
then pour into Freezer Bowl. Assemble as instructed on page 7.  
3
Plug appliance in and set to “ON”. Check regularly for desired  
consistency. Most recipes are at soft-serve stage after 25 - 30  
minutes. Motor will start to click when mixture is as firm as possible.  
METHOD  
1
Combine all ingredients in mixing bowl.  
2
Chill mixture for at least 2 hours (can be overnight) in refrigerator  
then pour into Freezer Bowl. Assemble as instructed on page 7.  
4
5
Turn power off and remove Motor, Transparent Cover, and  
Mixing Arm.  
3
Plug appliance in and set to “ON”. Check regularly for desired  
consistency. Most recipes are at soft-serve stage after 25 - 30  
minutes. Motor will start to click when mixture is as firm as possible.  
Scrape mixture into separate freezable containers and freeze for 3  
hours for hard consistency. Mixture will stay fresh in freezer in airtight  
container for up to 3 weeks.  
4
5
Turn power off and remove Motor, Transparent Cover, and  
Mixing Arm.  
Courtesy Marian Getz, Wolfgang Puck Chef  
Scrape mixture into separate freezable containers and freeze for 3  
hours for hard consistency. Mixture will stay fresh in freezer in airtight  
container for up to 3 weeks.  
Courtesy Marian Getz, Wolfgang Puck Chef  
25  
26  
 
HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 27  
Tangerine Sherbet  
White Chocolate  
Malt Ice Cream  
Makes 1 1/2 quarts  
Makes approximately 1 quart  
INGREDIENTS  
INGREDIENTS  
3 cups tangerine juice (about 18 tangerines)  
Zest of 10 tangerines, grated or minced  
3/4 cup fresh lemon juice (5 to 6 lemons)  
Zest of 4 lemons  
2 cups milk  
2 cups heavy cream  
8 egg yolks  
10 ounces white chocolate,  
broken or cut into small chunks  
1/2 cup Horlicks malt powder  
1 1/2 cups Simple Syrup (See separate recipe)  
1/4 cup Mandarine Napoleon liqueur  
METHOD  
1
In a large heavy saucepan, combine the milk and cream and bring  
to a boil.  
METHOD  
1
In a bowl, mix together all the ingredients.  
2
In a large stainless steel mixing bowl, whisk the egg yolks. Gradually  
pour the heated liquid into the bowl, whisking constantly. Return to  
the saucepan and cook over medium heat, stirring occasionally, until  
the mixture coats the back of a wooden spoon.  
2
3
Strain through a fine mesh sieve into a bowl.  
Plug appliance in and set to “ON”. Check regularly for desired  
consistency. Most recipes are at soft-serve stage after 25 - 30  
minutes. Motor will start to click when mixture is as firm as possible.  
3
Meanwhile, in a small stainless steel bowl or the top of a double  
boiler set over barely simmering water, melt the chocolate. Whisk  
into the heated milk mixture. Remove 1 cup of liquid and dissolve the  
malt powder in it. Return to the saucepan and mix well. Strain into a  
large mixing bowl and chill over ice cubes and cold water.  
4
5
Turn power off and remove Motor, Transparent Cover, and  
Mixing Arm.  
Scrape mixture into separate freezable containers and freeze for 3  
hours for hard consistency. Mixture will stay fresh in freezer in airtight  
container for up to 3 weeks.  
4
Plug appliance in and set to “ON”. Check regularly for desired  
consistency. Most recipes are at soft-serve stage after 25 - 30  
minutes. Motor will start to click when mixture is as firm as possible.  
Note: To make a surprising and special dessert, serve a scoop of  
5
6
Turn power off and remove Motor, Transparent Cover, and  
Mixing Arm.  
Tangerine Sherbet on an almond biscotti with a few fresh berries.  
Scrape mixture into separate freezable containers and freeze for 3  
hours for hard consistency. Mixture will stay fresh in freezer in airtight  
container for up to 3 weeks.  
Note: Place a scoop of ice cream on a large chocolate chip cookie and  
serve immediately.  
27  
28  
 
HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 29  
Lemon Granita  
Limited Warranty  
This warranty covers all defects in workmanship or materials in the  
mechanical and electrical parts, arising under normal usage and care, in  
this product for a period of 12 months from the date of purchase  
provided you are able to present a valid proof-of-purchase. A valid  
proof-of-purchase is a receipt specifying item, date purchased, and  
cost of item. A gift receipt with date of purchase and item is also an  
acceptable proof-of-purchase. Product is intended for household use only.  
Any commercial use voids the warranty.  
Serves 6  
INGREDIENTS  
6 lemons, washed  
4 cups water  
Sugar, to taste  
3 sprigs thyme  
2 tablespoons limoncello  
METHOD  
1
Cut off the top 1/4 of the lemons and shave a small slice off the  
bottom so it stands easily.  
This warranty covers the original retail purchaser or gift recipient. During  
the applicable warranty period within normal household use,we will  
repair or replace, at our discretion, any mechanical or electrical part  
which proves defective, or replace unit with a comparable model.  
2
Using a grapefruit knife, carefully cut out the flesh of the lemons,  
leaving the bottom intact, and place them in a strainer set over a  
bowl. Stand the lemons shells on a cookie sheet and place in the  
freezer and freeze until solid.  
To obtain service under the terms of this warranty,  
call Toll Free (800) 275-8273.  
3
Press the flesh of the lemons through a strainer to extract all  
of the juice, yielding about 1 to 1 1/2 cups of lemon juice. Add the  
water and stir in sugar, a tablespoon at a time, until the mixture is  
of desired sweetness. Add the thyme and limoncello and let sit for 15  
minutes.  
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED  
WITHIN THE UNITED STATES AND DOES NOT COVER:  
Damages from improper installation.  
4
5
Strain the mixture and pour into the Freezer Bowl of the  
ice cream maker. Assemble as instructed on page 7.  
Defects other than manufacturing defects.  
Damages from misuse, abuse, accident, alteration, lack of proper  
care and maintenance, or incorrect current or voltage.  
Damage from service by other than an authorized dealer or  
service center.  
Plug appliance in and set to “ON”. Check regularly for desired  
consistency. Most recipes are at soft-serve stage after 25 - 30  
minutes. Motor will start to click when mixture is as firm as possible.  
6
7
Turn power off and remove Motor, Transparent Cover, and  
Mixing Arm.  
This warranty gives you special legal rights and you may also have other  
rights to which you are entitled which may vary from state to state.  
Scrape mixture into separate freezable containers and freeze for 3  
hours for hard consistency. Mixture will stay fresh in freezer in airtight  
container for up to 3 weeks.  
8
Scoop it into the frozen lemon shells and serve immediately.  
Note: Mixture will stay fresh in freezer in airtight container for up to  
3 weeks. You may have to re-scrape the stored granita with  
a fork or spoon to refresh its granular consistency  
before serving.  
29  
30  
 

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