Deni Soft Serve 5530 Instructions For Proper Use And Care Manual

Model 5530

IMPORTANT

Please keep these instructions

and your original box

packaging.

INSTRUCTIONS

FOR PROPER USE AND CARE

BONUS

Includes

Recipes

®

®

Ice Cream Maker

SSoofftt SSeerrvvee

1

NOT BE USED ON THE INSIDE OF THE CANISTER. They can
scratch or damage it. Rubber or wooden utensils may be
used when the ice cream maker is off.

■ Do not clean with metal scrubbing pads. Pieces can break

off the pad and short-circuit electrical parts, creating a possi­bility of an electrical shock.

■ To protect against electrical shock, do not rinse or immerse

plug, cord or motor top in water or any other liquid.

■ Do not use an extension cord with this ice cream maker.

However, if one is used, it must have a rating equal to or
exceeding the rating of this appliance.

■ The ice cream maker should always be in the off position

before inserting or removing plug from a wall outlet.

■ Do not leave unattended while the unit is on.

■ Do not use ice cream maker with wet or moist hands.

■ This ice cream maker is for household use only.

■ This ice cream maker should not be used for other than the

intended use.

■ The Deni Soft Serve Ice Cream Maker has a polarized plug

(one blade is wider than the other). This plug will fit in a
polarized outlet only one way, as a safety feature. Reverse
the plug if the plug does not fit fully in the outlet. Contact a
qualified electrician if it still does not fit. Do not attempt to
defeat this safety feature.

SAVE THESE INSTRUCTIONS

IMPORTANT SAFEGUARDS

When using this electrical appliance, safety precautions
should always be observed, including the following:

■ Read all of the instructions.

■ Do not let the cord hang over the edge of the work

space or touch any hot surfaces.

■ Place the ice cream maker securely in the center of

the counter or work space.

■ Close adult supervision must be provided when this

appliance is used by or near children.

■ Avoid any contact with moving parts. Fingers, hair,

clothing, etc. should be kept away during operation.

■ Using attachments not recommended or sold by

Keystone Manufacturing Co., Inc. may cause hazards.

■ Do not operate with a damaged cord, plug, after the

appliance malfunctions, or if it is dropped or damaged
in any manner. Return the ice cream maker to
Keystone Manufacturing Co., Inc. for examination,
repair or electrical or mechanical adjustment.

■ Always unplug before cleaning and removing parts.

■ For indoor use only.

■ Do not place near hot gas or electric burner.

■ Keep utensils out of the canister while in use to reduce

the risk of harm to persons or to the ice cream maker.

SHARP OR METAL UTENSILS OR OBJECTS SHOULD

2

®

FEATURES

®

STIR PADDLE

CLEAR-VUE™ LID
WITH E-Z ADD™
OPENING

SPEEDEE FREEZE

®

CANISTER

MOTOR

SOFT SERVE
SPOUT

2 PIECE BODY BASE

Your new Deni Soft Serve Ice Cream Maker allows you to create a
variety of frozen treats: several ice cream flavors, sorbets, sherbet,
frozen yogurt, margaritas, even your favorite frozen drink in less
than 10-20 minutes! The following features come with your Deni

Soft Serve Ice Cream Maker:

■ Motor Top with on/off switch

Compact 16 watt motor is easy to operate.

■ Clear-Vue™ Lid

Easily add ingredients by pouring them through the opening
of the lid without turning the machine off.

■ Speedee Freeze

®

Double Insulated Canister

The double liquid filled walls keep the cylinder bowl cold
longer, for best freezing results.

■ Stir Paddle

Turns ingredients into ice cream.

■ Soft Serve Spout

Push down when ready to dispense for ice cream cones and
sundaes.

■ Body

Sturdy base provides room for large sundae bowls.

®

BODY

BASE

3

Before First Use

1. Remove all packing materials and literature from inside the ice
cream maker.

2. Wash the Speedee Freeze canister, Clear-Vue lid, body base
and stir paddle in warm soapy water. Rinse and dry all parts

thoroughly. NEVER immerse motor in water.

Freezing the Speedee Freeze

®

Canister

■ Before making frozen desserts, it is very important that the

Speedee Freeze canister be properly frozen. The Deni Soft
Serve Ice Cream Maker features a double insulated bowl that

requires thorough freezing. We recommend placing the
Speedee Freeze canister upright in the back of your freezer
where the temperature is the coldest.

■ Make sure the Speedee Freeze canister is washed and thorough-

ly dried. For best results, wrap canister in a plastic bag.

■ The length of time necessary to properly freeze the canister

depends on the temperature in your freezer. Freezing time can
vary from 8 –24 hours, depending on freezer temperatures
ranging from -30°C/-22°F to -10°C/+3°F.

■ Shake the Speedee Freeze canister to ensure a properly frozen

bowl. The canister should have no liquid moving inside. If you
hear liquid, it is not frozen.

■ Keep your Speedee Freeze canister in the freezer when not in

use so you can create frozen desserts anytime.

HOW TO OPERATE

1. Place the canister in the freezer overnight, (see Freezing the
Speedee Freeze

®

canister).

2. Follow the recipes in our instruction booklet. Almost any frozen
dessert recipe can be used providing it does not make more
than 1 quart. Note: Do not use hard ingredients or candies,
they will not pass through the soft serve spout!!!!!!

3. Prepare the ingredients. Note: For best results, leave the mix­ture in the refrigerator for at least 4 hours until chilled.

4. Attach the motor on top of the clear vue lid.

5. Take the canister out of freezer and place into body. The can-

ister should be used immediately after removal from freezer
because it will begin to thaw.

6. Place the stir paddle into the opening in the motor. Place the
spiral-shaped piece of the paddle into the bottom hole of the
canister.

7. Lock the Clear-Vue™ lid onto the body. Lock the lid using the
“lock” and “unlock” labels on the top of the body.

8. Place the soft serve spout into the bottom of the body. Place the
handle to the left side and twist counter clockwise. The soft
serve spout handle should always be up, until you are ready yo
dispense.

9. Plug the unit in.

10. Press the ON button. It is very important to turn the unit on

first before pouring the mixture in. The paddle will move

4

®

while the canister remains stationary.

11. Immediately pour the chilled mixture in the top opening of
the Clear-Vue lid to begin the freezing process.

12. Leave the machine on for about 10-20 minutes until mixture
becomes the desired thickness. Your result should be a soft
ice cream that can be dispensed into a cone (or bowl) using
the soft serve spout.

14. To serve: place a cone or bowl under the soft serve spout.
Push down on the soft serve spout handle to distribute the ice
cream. Pull the handle back up when you reach the desired
amount of ice cream. Turn the unit off when complete. Any
remaining amount of ice cream you do not wish to eat at
that time should be placed in a freezer-safe airtight
container. Do not use metal utensils or objects in the
Speedee Freeze Canister. Do not leave the ice cream in the
Speedee Freeze Canister for any great period of time (more
than 30 minutes) or it will freeze to the sides.

NOTE: The soft serve spout is not intended for frozen desserts

with nuts, candies, or other hard ingredients , these ingre­dients will not pass through the soft serve spout, risking
damage and/or failure to ice cream making.

TO DISASSEMBLE UNIT:

1. Make sure the switch at the top of the motor top is in the
“OFF” position.

2. Unplug the unit.

3. Turn the motor and lid to the unlock position and lift motor
and lid off the body.

4. Lift the paddle out of the canister.

5. To remove the clear-vue lid from the motor, face the motor
upright. Place both thumbs on the spot marked “ latches”
scoop your hands beneath the motor. Applying gentle pres­sure on the latches, gently lift the motor from the lid.

6. Do NOT immerse the motor in water. Contact with water, can
result in damage and/or failure of the motor. The motor can
be wiped with a damp cloth.

7. Remove all ice cream from the canister before removing the
soft serve spout. To remove the soft serve spout turn clock­wise.

8. Lift the canister to clean. Do NOT use metal utensils or objects
in the Speedee Freeze canister.

9. Do NOT place any parts in the dishwasher. Instead, wash
with warm water and a mild soap. Do NOT use abrasive
detergents or metal objects to clean the parts of the ice cream
maker.

5

TROUBLESHOOTING

■ ICE CREAM DID NOT BECOME A SOFT CUSTARD

The canister must be frozen properly. Check the temperature
in your freezer. Make sure it is -10°C/+3°F or below. If the
freezer is above this temperature and cannot be changed,
ingredients should be as cold as possible. Put mixture in the
freezer for at least 1-2 hours until the mixture starts to crys­tallize.

■ UNIT STARTED THEN STOPPED

The motor of the unit may be overheated. Give the machine
15 minutes to cool down then turn the motor top back on.

Placing the Speedee Freeze canister in a deep freezer may
cause the ingredients to become too firm for the motor to
work properly. It may be helpful to leave the canister out for
5 minutes before pouring in the ingredients.

Placing ingredients in the canister before turning the unit on,
may cause ingredients to freeze to the bottom of the canister
and stop the machine. Always turn the machine on before

pouring in ingredients.

Hints and Tips

■ Read all the instructions and save for future reference.

■ Chill all recipes before pouring in the ice cream maker.

■ Flavors should be more pronounced before freezing.

■ For better results drain your yogurt.

■ We do not recommend adding chopped or chunky

ingredients into the soft serve dessert until after
dispensed, because it may clog the machine.

■ For pre-cooked recipes, make the mixture one day

before. This will allow it to cool completely and
increase in volume.

■ Recipes that do not require cooking are best made with

an electric mixer to increase the mixture’s volume.

■ Cream, sugar, eggs, and milk are the most common

ingredients in ice cream. Substitutions with similar
ingredients may be used depending upon your prefer­ence. For example, any type of cream can be used,
however, there will be a difference in color, texture and
flavor. The richer the cream you use, the richer the
results. Heavy cream contains about 36% fat, which is
the richest. Whipping cream, coffee (light) cream and
half-and-half contain approximately 30%, 18%, and
10% of fat respectively.

■ 4 oz. of egg substitute is equivalent to two eggs.

■ When adding or using eggs in any of our recipes we

6

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recommend heating or cooking the recipe mixture.

■ Artificial sweeteners can be used in place of sugar;

however, they should be added when the mixture is
cool, at most, room temperature. If sugar is dissolved
by heat in a recipe, omit this process when using a
sugar substitute. Instead, mix sweetener in until
thoroughly dissolved.

■ Adding one small egg white will volumize most mixes.

■ If a recipe calls for alcohol, add it last, only minutes

before complete freezing. Otherwise, the alcohol may
impede the freezing process.

■ The taste of sorbets is largely affected by the ripeness

and sweetness of fruit or juice. For tart fruit, add sugar
or omit sugar if fruit is very ripe. Once frozen, the ice
cream will taste less sweet than the mixture.

■ Storage of homemade ice cream in the freezer should

be done in airtight containers.

■ Ice cream mixtures stay fresh in the refrigerator for sev-

eral days. They should be mixed well before adding to
the Speedee Freeze®canister.

■ Mixture will increase in volume during the freezing

process; therefore, be sure to stop at the MAX line
when pouring mixture into the cylinder.

FROZEN DESSERT RECIPES

The following recipes are for 1 qt.

Banana Orange Frozen Yogurt

Ingredients:

11⁄2

cups vanilla yogurt

1

⁄4

cup milk

1

⁄2 cup orange juice

1

⁄4 cup light corn syrup

1 cup mashed banana

Method:

1. In a mixing bowl, combine all ingredients and mix well.

2. Follow standard instructions on pg. 3.

Blackberry Sorbet

Ingredients:

2 cups fresh blackberries

1

⁄2

cup orange juice

1

⁄2 cup water 2 egg whites

2

⁄3 cup sugar

Method:

1. On medium heat, in a saucepan, combine blackberries, water and sugar.

2. Stir until sugar is dissolved.

3. Puree, then chill thoroughly.

4. Beat egg whites until soft peaks form.

5. Add orange juice to the blackberries.

6. Whisk in egg whites.

7. Follow standard instructions on pg. 3.

7

Cappuccino Ice Milk

Ingredients:

1

⁄3 cup + 2 tbsp. sugar

2 tbsp. water

1

⁄4 cup instant espresso powder

1

⁄4 tsp. ground cinnamon or nutmeg

3 cups whole milk

Method:

1. In medium saucepan, combine sugar
and water.

2. Cook without stirring, over medium
heat, until sugar turns a deep caramel
color.

3. In another bowl, stir espresso powder
and cinnamon.

4. Add milk and stir to dissolve espresso.

5. Whisk in remaining milk.

6. Pour milk mixture into cooked sugar
mixture.

7. Whisk mixture over low heat until fully
dissolved.

8. Allow mixture to stand and cool, then
refrigerate overnight.

9. Follow standard instructions on pg. 3.

Chocolate Frozen Yogurt

Ingredients:

11⁄2

cups plain or vanilla flavored yogurt

1

⁄2 cup sour cream

1

⁄4 cup light corn syrup

3

⁄4 cup sugar

1

⁄3 to1⁄2 cup baking cocoa (to taste)

Method:

1. Combine all ingredients in a mixing
bowl.

2. Beat well.

3. Chill thoroughly.

4. Follow standard instructions on pg. 3.

Chocolate Chip Frozen Yogurt

Ingredients:

11⁄2 cups plain or vanilla flavored yogurt

1

⁄2 cup sour cream

1

⁄4 cup light corn syrup

3

⁄4 cup sugar
1 tsp. vanilla
1 cup mini chocolate chips

Method:

1. Combine first five ingredients in a
mixing bowl and beat well.

For those who are concerned about eggs,
egg substitutes can be added to a mix
without cooking. You may also eliminate
the eggs. If any recipes in this book are
to be used by diabetics or persons with
other afflictions, please consult your doc­tor before using.

2. Chill thoroughly.

3. Follow standard instructions on pg. 3.

4. Top with chocolate chips after dispensing.

Chocolate Ice Cream

Ingredients:

2 cups of heavy cream
1 cup sugar
4 oz. egg substitute
1

1

⁄2 teaspoon vanilla

1

⁄2 to2⁄3 cup baking cocoa (to taste)

Method:

1. Combine cocoa and sugar in a mixing
bowl, processor, or blender and mix.

2. Add eggs and vanilla to the mixture and
blend well.

3. Add cream.

4. Beat well and chill thoroughly.

5. Follow standard instructions on pg. 3.

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®

Chocolate Peanut Butter Ice Cream

Ingredients:

1 cup of heavy cream
1 cup half and half or milk

3

⁄4 cup sugar
4 oz. egg substitute
1

1

⁄2

teaspoon vanilla

1

⁄2 to 2⁄3 cups baking cocoa (to taste)

1

⁄2 cup peanut butter

Method:

1. Combine cocoa and sugar in a mixing
bowl, processor, or blender and mix.

2. Blend in peanut butter and eggs.

3. Add cream, half and half and vanilla.

4. Beat well and chill thoroughly.

5. Follow standard instructions on pg. 3.

Espresso Ice

Ingredients:

3 tbsp. instant espresso
2

1

⁄2 cups boiling water

1 tbsp. vanilla extract

3

⁄4 cup sugar

Method:

1. Dissolve coffee in boiling water.

2. Stir sugar into coffee until dissolved.

3. Chill thoroughly.

4. Stir in vanilla extract.

5. Follow standard instructions on pg. 3.

6. Serve with a dollop of whipped cream
and a sprinkle of cocoa.

Fat Free Cheesy Peach Ice Cream

Ingredients:

11⁄2 cups evaporated skim milk
1

1

⁄2

tsp. plain gelatin

3

⁄4 cup pureed ripe peaches
4 oz. egg substitute
3 oz. fat-free cream cheese
1 tsp. vanilla

3

⁄4 cup sugar

1

⁄2 tsp. cinnamon

1

⁄

4 tsp. ground all spice

1

⁄4 tsp. ground cloves

1

⁄4 tsp. grated nutmeg

Method:

1. To soften gelatin, place 11⁄2

cups of
milk in a small saucepan and sprinkle
the gelatin over the surface. Allow 3
minutes for gelatin to absorb into the
mixture, warm the milk and stir the
mixture to completely dissolve.

2. Combine remaining ingredients in a
blender or food processor. Mix well.
add the milk/gelatin and continue
processing to ensure proper mixing.

3. Chill thoroughly and follow standard
instructions on pg. 3.

9

Fat Free Chocolate Ice Cream

Ingredients:

2 1⁄2 cups evaporated skim milk
1

1

⁄2

tsp. plain gelatin

1 tsp. vanilla extract

3

⁄4 cup sugar

4 oz. egg substitute

1

⁄2 to 3⁄4 cup baking cocoa (to taste)

Note: Combine cocoa and sugar before

adding to recipe to facilitate easy mix­ing of the cocoa.

Method:

1. To soften gelatin, place 11⁄

2 cups of

milk in a small saucepan and sprinkle
the gelatin over the surface. Allow 3
minutes for gelatin to absorb into the
mixture, warm the milk and stir the
mixture to completely dissolve.

2. Combine remaining ingredients in a
blender or food processor. Mix well.
Add the milk/gelatin and continue
processing to ensure proper mixing.

3. Chill thoroughly.

4. Follow standard instructions on pg.3.

Fat Free Orange Frozen Yogurt

Ingredients:

3

⁄4 cup evaporated skim milk

1

1

⁄2 tsp. plain gelatin
4 tbs. orange juice
4 oz. egg substitute
1

1

⁄2 cups vanilla flavored fat-free yogurt
1 tbs. orange zest
1 cup sugar
dash salt

Method:

1. To soften gelatin, place 3⁄4 cups of
milk in a small saucepan and sprinkle
the gelatin over the surface. Allow 3
minutes for gelatin to absorb into the
mixture, warm the milk and stir the
mixture to completely dissolve.

2. Combine remaining ingredients in a
blender or food processor. Mix well.
Add the milk/gelatin and continue
processing to ensure proper mixing.

3. Chill thoroughly.

4. Follow standard instructions on pg. 3.

French Chocolate Mint Ice Cream

Ingredients:

3 egg yolks
1 cup sugar

1

⁄3 cup cocoa
3 cups cream
1 tsp. vanilla
1

1

⁄2

tbsp. mint extract

Method:

1. Beat egg yolks and cream together.

2. Blend in sugar.

3. Cook over medium heat, stirring
constantly, until thick enough to coat
the spoon.

4. Remove from heat and gently sift
cocoa into the mixture.

5. Beat well until blended.

6. Cool, then add vanilla and mint
extract.

7. Mix well and refrigerate overnight.

8. Follow standard instructions on pg. 3.

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French Vanilla Ice Cream

Ingredients:

3 egg yolks
1 cup sugar
3 cups cream
2 tsp. vanilla

Method:

1. Beat eggs and cream together in a
large saucepan.

2. Add sugar and cook over low heat,
stirring constantly until thickened
(approx. 10 minutes).

3. Mixture should coat the spoon.

4 Cool, then add vanilla.

5. Mix well and refrigerate overnight.

6. Follow standard instructions on pg. 3.

Frozen Margaritas

Ingredients:

13⁄4 cups of water

1

⁄2 cup lime juice

3

⁄4 cup triple sec

2

⁄3 cup tequila

Method:

1. Combine first three ingredients.

2. Follow standard instructions on pg. 3.

3. When complete, add tequila and serve.

Frozen Piña Coladas

Ingredients:

1 8-oz can cream of coconut
2 cups sweetened pineapple juice

1

⁄2 cup dark rum

Method:

1. Combine first two ingredients.

2. Follow standard instructions on pg. 3.
When complete, add rum and serve.

Fruit Sorbet

Ingredients:

3 cups fruit

(such as strawberries, raspber-

ries, blueberries or fresh pineapple)

1

⁄2 cup sugar

Method:

1. Combine ingredients in a processor to
puree the fruit.

2. Follow standard instructions on pg. 3.

Lemon Ice

Ingredients:

1 12-oz. can frozen lemonade

concentrate
2 cups of water
1

1

⁄2 cups of sugar

Method:

1. Combine water and sugar in a small
saucepan. Simmer to dissolve sugar,
cool.

2. Mix ingredients in a mixing bowl,
processor, or blender.

3. Follow standard instructions on pg. 3.

11

Lemon Sherbet

Ingredients:

1 cup frozen lemonade concentrate
2 cups milk

1

⁄2 cup sugar
2 tbsp. grated lemon rind
1 egg white

Method:

1. Combine all ingredients and stir until
sugar dissolves & mixture appears
curdled.

2. Follow standard instructions on page 3.

Low Fat Non-Dairy Mango Freeze

Ingredients:

2 cups non-dairy creamer
1

1

⁄2 tsp. plain gelatin
4 oz. egg substitute
1

1

⁄2 cups very ripe mango puree

3

⁄4 cup sugar

1 tsp. vanilla

Method:

1. In a small saucepan, sprinkle the
gelatin over 1

1

⁄

2 cups of non-dairy

creamer. Warm the mixture (do not
allow to boil) to dissolve the gelatin,
stirring if necessary.

2. Add remaining ingredients and mix
well in a blender or food processor.

3. Chill thoroughly.

4. Follow standard instructions on pg. 3.

Low Fat Non-Dairy Strawberry Freeze

Ingredients:

2 cups non-dairy creamer
1

1

⁄2 tsp. plain gelatin
4 oz. egg substitute
1

1

⁄2 cups pureed strawberries

3

⁄4 cup sugar

1 tsp. vanilla

Method:

1. In a small saucepan, sprinkle the
gelatin over 1

1

⁄2 cups of non-dairy
creamer. Warm the mixture (do not
allow to boil) to dissolve the gelatin,
stirring if necessary.

2. Add remaining ingredients and mix
well in a blender or food processor.

3. Chill thoroughly.

4. Follow standard instructions on pg. 3.

12

®

Piña Colada Sherbet

Ingredients:

1

⁄2 cup milk
1 cup crushed pineapple
2 tbs. non-fat dry milk
2 tbs. dark rum
1 cup coconut milk
dash salt
1 can (10 oz.) piña colada mix, partially
defrosted

Method:

1. In a blender or food processor, com­bine ingredients until milk is dissolved.

2. Cover and chill thoroughly.

3. Follow standard instructions on pg. 3.

Pineapple Ice

Ingredients:

12 oz. can frozen pineapple concentrate
1

1

⁄2

cups water

1 cup of sugar

Method:

1. Combine sugar and water in a small
saucepan. Simmer to dissolve the
sugar. Cool.

2. Mix all ingredients in a mixing bowl,
blender or food processor.

3. Follow standard instructions on pg. 3.

Pistachio Ice Cream

Ingredients:

2

⁄3 cup unsalted, shelled pistachios

4 oz. egg substitute

3

⁄4 cup sugar

2 cups whipping cream

1

⁄4

tsp. almond extract

1 tsp. vanilla extract

Method:

1. In a blender or processor, combine
nuts, egg substitute and cream.

2. Blend until nuts are finely chopped.

3. Mix in remaining ingredients.

4. Follow standard instructions on pg.3.

V

ariation:

1. Substitute pecans or walnuts for
pistachios.

2. Substitute

3

⁄4 cup maple syrup for sugar.

13

Raspberry Ice Cream

Ingredients

2 cups heavy cream
1 cup sugar
4 oz. egg substitute
1 tsp. vanilla
1 cup raspberry puree’

Method:

1. Combine eggs, sugar, and vanilla in a
mixing bowl and beat well.

2. Beat raspberry puree’.

3. Add cream.

4. Beat well and chill thoroughly.

5. Follow standard instructions on pg. 3.

Rich Coffee Ice Cream

Ingredients:

2 cups heavy cream
1 cup half & half
pinch salt

2

⁄3 cup sugar
3 tbs. instant espresso coffee powder
1 tsp. vanilla extract
3 egg yolks, lightly beaten

Method:

1. Heat half & half in a small sauce pan
until bubbles form along the inside of
the pan. Add sugar, espresso and salt.
Mix until dissolved. Remove from heat.

2. Add 1-2 tbsp. of hot mixture to egg
yolks, bringing it to the milk temp.

3. Slowly add warmed yolks to hot mix­ture. Continue to cook over low heat.
Keep stirring until the mixture reaches
160° on a candy thermometer and
begins to thicken.

4. Remove saucepan from heat and place
the saucepan in a larger bowl filled
with ice or cold water. Stir until the

mixture becomes a cool custard.

5. Pour mixture through a strainer and
into a bowl. Stir in vanilla and cream.

6. Cover and chill thoroughly. Follow
standard instructions on pg. 3.

Strawberry Cheesecake Ice Cream

Ingredients:

6 oz. cream cheese
2 cups heavy cream
1

1

⁄2 tsp. vanilla

4 oz. egg substitute

3

⁄

4 cup pureed strawberries

1 cup sugar

Method:

1. Beat eggs and sugar in a mixer,
blender or processor until thick and
cream colored.

2. Add cream, vanilla and cream cheese.
Mix thoroughly.

3. Add strawberries and mix well.

4. Follow standard instructions on pg. 3.

NOTE: Strawberries, blueberries, or
blackberries can substitute for
raspberries.

14

®

Sugar Free Black Walnut Ice Cream

Ingredients:

2 cups heavy cream
dash salt
1 cup half & half
4 oz. egg substitute
5 tsp. sweetener (or to taste)
1 tbs. vanilla

1

⁄2 cup finely chopped black walnuts*

1

⁄

8 tsp. black walnut extract or 2-3 drops

almond extract

Method:

1. Mix all ingredients in a food processor
or blender, except for nuts.

2. Mix thoroughly.

3. Cover and chill thoroughly.

4. Follow instructions on page 3.

5. Add nuts after dispensing.

* Toasted almonds, pecans, hazelnuts

and macadamia nuts can be
substituted.

Sugar Free Raspberry Sherbet

Ingredients:

1cup milk
2 cups raspberry puree

1

⁄3

cup non-fat dry milk
2 tsp. artificial sweetener
1

1

⁄2 tsp. plain gelatin
2 tbs. triple sec or grand marnier or
1 tbs. orange zest + 3 tbs. orange juice

Method:

1. In a small saucepan, add milk, sprinkle
gelatin over surface to soften. Warm
slightly until gelatin is dissolved, stirring
if necessary.

2. Add dry milk and mix thoroughly. Add
remaining ingredients. Mix completely.

3. Chill thoroughly.

4. Follow standard instructions on page 3.

Note: Because of the addition of the alcohol, it is neces-

sary to be sure the mix is well chilled before placing
in the Scoop Factory, and freezing canister is as

close to -20°F as possible.

Vanilla Ice Cream

Ingredients:

4 oz. egg substitute
1 cup of sugar
2 cups heavy cream
1

1

⁄2 tsp. vanilla

Method:

1. Combine eggs, sugar, and vanilla
in a mixing bowl, processor, or
blender.

2. Add cream.

3. Mix well and chill thoroughly.

4. Follow standard instructions on pg. 3.

© 2003 Keystone Manufacturing Company, Inc.

®

ONE-YEAR LIMITED WARRANTY

Your Deni Soft Serve Ice Cream Maker is warranted for one year from date of pur­chase or receipt against all defects in material and workmanship. Should your appliance
prove defective within one year from date of purchase or receipt, return the unit, freight
prepaid, along with an explanation of the claim. If purchased in the U.S.A. or other
country, please send to: Keystone Manufacturing Company, Inc. 33 Norris Street,
Buffalo, NY 14207. If purchased in Canada, please send to: Keystone Manufacturing
Company, Inc., 151 Cushman Road, St. Catharines, Ontario L2M 6T4. (Please package
your appliance carefully in its original box and packing material to avoid damage in
transit. Keystone is not responsible for any damage caused to the appliance in return
shipment.) Under this warranty, Keystone Manufacturing Company, Inc. undertakes to
repair or replace any parts found to be defective.

This warranty is only valid if the appliance is used solely for household purposes in
accordance with the instructions. This warranty is invalid if the unit is connected to an
unsuitable electrical supply, or dismantled or interfered with in any way or damaged
through misuse.

We ask that you kindly fill in the details on your warranty card and return it within
one week from date of purchase or receipt.

This warranty gives you specific legal rights. You may also have other rights which
vary from state/province to state/province.

CUSTOMER SERVICE

If you have any questions or
problems regarding the operation
of your Deni Soft Serve Ice Cream
Maker, call our customer service
department toll free:

www.deni.com

Deni by Keystone Manufacturing Company, Inc.

®

Monday through Friday

8:30 a.m. to 5:00 p.m.

(Eastern Standard Time)

1-800-DENI-822

or email us at

[e-mail]