Initial Operation; Vanilla Ice Cream - Clatronic ICM 3225 Manual Del Usuario

NOTE:
The ice cream can be made faster, if the ingredients
have a temperature of less than 10°C. Otherwise it
takes a bit longer.

Initial operation

NOTE:
Before making ice cream, put the bowl (8) into the
deep-freeze and cool it for at least 12 hours at –18°C.
1. Place the bowl on a fi rm, dry, and even surface.
Position in such a way that it cannot tilt.
2. Insert the shaft (5) into the stirring paddle (6) (see. fi g. B).
3. Insert the motor housing into the recess in the cover
until it engages.
4. Attach the mounted stirring paddle to the bottom of
the motor housing. Make sure that the tool engages
mechanically.
5. Mix the ingredients according to the recipe. Remove the
bowl from the deep-freeze. Put the mass into the bowl.
Do not overfi ll the bowl, the max. ingredient amount is
800ml. Further ingredients can be added through the
feed opening (3) if necessary.
6. Place the cover with the motor housing and the stirring
paddle on the bowl.
7. Lock the cover by turning anticlockwise.
8. Insert the power supply plug into a correctly installed
earthed socket 230 V, 50 Hz.
9. Turn the timer to the desired time. The time and/or the
timer runs backwards to the OFF position.
WARNING!
Your appliance is already working then!
10. If you would like to stop the mixing procedure, turn the
timer back to the "OFF" position manually.
11. Pull the power supply plug out of the socket.
12. Turn the cover toward "OFF" and remove the tool
carefully.
13. Remove the motor housing from the transparent cover.
14. You can now take the contents of the bowl out with a
spoon or ice cream portioner.
NOTE:
The baseplate (10) is only meant as a serving tray.
Recipes

Vanilla ice cream

Ingredients: 4 egg yokes, 200ml milk, 60g crystal sugar
(fi ne), 1 teaspoon vanilla sugar, 125ml cream unsweetened
Mix the egg yolks with the crystal and vanilla sugar with a
mixer until foamy (the mass must be nearly white). Crystal
sugar is more easily soluble than household sugar. Add
liquid cream. Warm milk in a pot, add egg yolk mixture. Heat
for further 2 min., do not allow to boil. Allow the mixture to
cool down and then put into deep-freeze for 20 minutes (not
longer, to prevent crystallising). Then mix again briefl y and
fi ll into the ice cream bowl. Mix for approximately 30-40 min.
in the ice cream maker. In the beginning it looks somewhat
granular, becomes smooth later however.
Frozen Yoghurt
Ingredients: 500ml yoghurt mass, 125g sugar,
1 teaspoon vanilla excerpt, 3 egg whites.
For the yoghurt mass, put about 1 kg skimmed milk
yoghurt into a strainer, which has been lined with a thin
cloth. Put transparent fi lm on top, weigh down with a plate,
and allow to drip off for at least 6 hours. The yoghurt
should now have the consistency of fi rm curd cheese or
cream cheese. Mix yoghurt mass, sugar and vanilla excerpt
well. Mix the egg white until stiff and mix carefully with the
mass. Fill the mass into the bowl and run the ice cream
maker for approx. 30-40 minutes. Depending upon taste,
you can also select a shorter preparing time.
According to taste, you can also refi ne the yoghurt mixture:
Basic mixture (see above) with additionally e.g. up to 250 g
fruit puree or a crushed, ripe banana or berry pieces
according to taste.
NOTE:
Add the further ingredients to the basic mixture and cool
everything thoroughly in the refrigerator again: On the one
hand in the aromas blend better and on the other hand
making ice cream in the ice cream machine is faster.
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