H.Koenig HF250 User Manual

Ice cream maker

Turbine à glace

Eismaschine

Ijsmachine

Heladera
Gelatiera

HF250

Instruction manual

Manuel d'utilisation

Bedienungsanleitung

Handboek

Manual de utilización

Manuale d'uso

English

Instruction Manual:

KI Series Automatic Self-Refrigerated Frozen Ice Cream & Sorbet Maker
For your safety and continued enjoyment of this product, always read the instruction book carefully before
using.

Specifications:

Model Number: HF250
Capacity: 1.5 Litre
Voltage: 230V
Frequency: 50 Hz
Power Consumption: 150 W
Cooling Temperature: -18~-22 Degrees C.( 0.4~-7.6 Degrees F.)
Unit Dimensions: 385X300X320(mm)
Packing Dimensions: 445X352X347(mm)
N.W: 13.5 Kg
G.W: 15.0 Kg(In Color Box)

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:

1. READ ALL INSTRUCTIONS BEFORE USING.

2. To protect against risk of electric shock, do not place cord, plug, or base of appliance in water or any other
liquid.

3. Close supervision is necessary when any appliance is used by or near children.

4. Always unplug from outlet when not in use, before putting on or taking off parts, and before cleaning.

5. 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.

6. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions, or is dropped
or damaged in any manner.

7. The use of attachments not recommended by Manufacturer may cause fire, electric shock or risk of injuries.

8. Do not use outdoors.

9. Do not let cord hang over edge of table or counter, or touch hot surfaces.

10. 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.

11. This appliance is for household use.

12. 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.

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.
. 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.

Illustration.1- explode view

How to assemble the Ice Cream Maker: Before assembly please be sure the power cord is unplugged.

Important: Always place the Ice Cream Maker upright on a flat surface in order that the build-in

COMPRESSOR can provide best performance.

Cleanness: Before use, thoroughly wash all parts that will come into contact with the ice cream(including the
fixed bowl, removable bowl, mixing arm and transparent cover).

Prepare recipe ingredients: Prepare recipe ingredients from your own recipe or from a recipe booklet, and

pour the WELL PREPARED(Ref. the “recipe booklet” in part 2 for different recipe preparing)recipe ingredients

into the removable bowl. You do not need to freeze the bowl for hours in a freezer in advance, this machine has
a BUILT-IN COMPRESSOR that freezes the recipe ingredient in operation thus ensure the output of ice cream.

Place the removable bowl inside the fixed bowl in the machine body, then place the mixing arm in middle
of the removable bowl in which the arm does
not fit tightly at the beginning, it just rests in the center of the bowl, with the circle side facing up.

Cover: Insert the mixing arm into the socket in base of Motor part, meantime, make sure the plug of motor gets
in its socket and the transparent cover be fixed in position. Do not forget to cover the small lid at last.

START MAKING ICE CREAM:

Illustration.2-Control Board

1. CONNECT TO ELECTRICITY

Check voltage to be sure that the voltage indicated on the name plate agrees with your home voltage, then plug
into the correct socket.

2. OPERATION OF FUNCTION BUTTONS
[POWER] Button: After connecting with the electricity, press the [POWER] button to electrify the machine and

the LCD displays “50:00” which means the default operating time is 50 minutes.
[TIMER] Button: 10,30,40 and 50 minutes of operation time is optional and can be preset by repeatedly
pressing [TIMER] Button. You can choose different operating time to your taste. (Default operating time is 50
minutes).
[START/STOP] Button: After the time set, press the [START/STOP] Button to start. It begins mixing
immediately and the GREEN indicator lights up, 2 minutes later it begins cooling and the RED indicator lights
up.
When the count-down ends, the operation automatically stops and it hears 10 times of “Di Di Di” sound. The
LCD displays "00:00".

If no one seems to serve the ice cream or turn off the machine in 10 minutes, it
automatically enters into a “Extended Cooling Function” to keep the ice cream not defrosted.

Extended Cooling Function: The machine runs the COOLING function(no mixing) for 10 minutes in every 10
minutes, totally 1 hour, then returns to the initial default status(Electrified but no operation).

[Caution]: Always remember to unplug from outlet when you server the finished ice cream to avoid an electric
shock.

3. Adjusting Operations:
(1) Break off Operation: You can stop the machine by pressing the [START/STOP] Button for 2 seconds, or

pressing the [Power] button for one time whenever the machine is running.
(2) Operating Time Adjusting(In Operation): Whenever the machine is running, you can add the operating
time by repeatedly pressing the [TIMER] Button, 5 minutes added each pressing till it reaches the maximum 50

minutes displayed on the LCD.
(3) Adding Time Operation(After Operating Time Finished): When the preset time(30 minutes etc.) finishes
and the machine stops and returns to the initial default statues, if you like a harder consistency, you can restart
the machine by pressing the [START/STOP] Button for 2 seconds. Once again select an operating time
(10/30/40/50 minutes) by pressing [TIMER] button, then again press the [START/STOP] button in turn, the
machine will continue
to run down the time you selected and then stops and returns to the initial default status.

4. Controlling the Volume of the Ingredients

To avoid overflow and waste, please make sure that the ingredients do not exceed 80% of capacity of the
removable bowl(Ice cream expands when being formed)

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.

NOTE: Do not store frozen desserts or drinks in the removable bowl. Desserts and drinks will stick to the side of
the removable bowl and may damage the bowl. Store only in a plastic airtight container. You can store the
desserts frozen for a limited period, however keeping it too long will reduce its quality and flavor. After one or
two weeks the structure of ice cream deteriorates and the fresh taste lost.

Several Rules should be followed to store the desserts in a freezer:

1. Finished frozen desserts can be kept in the removable 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.

2. Maintain a minimum temperature of 12 ℉

3. Mark the prepare date and type of desserts on the container

4. Do not refreeze and consume the desserts which has totally or partly defrosted.

Ice Cream Recipe Manual

BASIC ICE CREAMS

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

VARIATIONS:
Mint Chip: Omit the vanilla and replace with 1 to 1-1/2 teaspoons pure peppermint extract (to taste). Chop your
favorite 4-ounce bittersweet or semi-sweet chocolate bar into tiny uneven pieces. Add the chopped chocolate

during the last 5 minutes of mixing.
Butter Pecan: Melt 1 stick unsalted butter in a 10-inch skillet. Add 1 cup roughly chopped pecans and 1
teaspoon kosher salt. Cook over medi-um-low heat, stirring frequently until the pecans are lightly browned.
Remove from the heat, strain (the butter will have a pecan flavor and may be reserved for another use). Allow
the pecans to cool completely. Add the toasted buttered pecans during the last 5 minutes of mixing.
Cookies & Cream: Add 3/4 cup coarsely chopped cookies or your
favorite candy (chocolate chip, Oreos., Mint Oreos., etc.) during the last 5 minutes of mixing.

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

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

FRESH STRAWBERRY ICE CREAM
Preparation: 5 – 10 minutes, plus 2 hours for the strawberries to macerate,
30 –50 minutes chilling time; optional 2 hours to ripen.Makes twelve 1/2-cup servings.
1 pint fresh ripe strawberries, stemmed and sliced
3 tablespoons freshly squeezed lemon juice
1 cup sugar, divided
1 cup whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice and 1/3 cup of the sugar; stir gently and allow to
the strawberries to macerate in the juices for 2 hours.

In a medium bowl, use a hand mixer or a whisk to combine the milk
and granulated sugar until the sugar is dissolved, about 1 – 2 minutes on low speed. Stir in the heavy cream
plus any accumulated juices from the strawberries and vanilla. Turn the machine ON, pour mixture into freezer
bowl through ingredient spout and let mix until thickened, about 25 – 30 minutes. Add the sliced strawberries
during the last 5 minutes of freezing.
Note: this ice cream will have a “natural” appearance of very pale pink; if a deeper pink is desired, sparingly add
drops of red food coloring until desired color is achieved.
Nutritional analysis per serving:
Calories 222 (61% from fat) . carbo. 20g . pro 2g . fat 15g . sat. fat 10g . chol.57mg . sod.26mg

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

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

SORBETS & SHERBETS
FRESH LEMON SORBET
Preparation: 10 minutes + cooling time, 25 – 30 minutes chilling time;

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

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

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

FRESH STRAWBERRY SORBET
Preparation: 1-1/2 hours (active, about 15 – 20 minutes), 30 – 50 minutes chilling time; optional 2 hours to
“ripen” in freezer.
Makes about ten 1/2-cup servings.
1 cup sugar
1 cup water
1/4 cup corn syrup
1 quart fresh strawberries, stems removed, quartered
4 tablespoons fresh lemon or lime juice

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

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

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

FROZEN YOGURTS:
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 mixture into freezer bowl through ingredient spout and let mix until thickened, about
25 – 30 minutes.
Nutritional analysis per serving:
Calories 222 (31% from fat) . carbo. 36g . pro 3g . fat 8g .
sat. fat .64g . chol. 4mg . sod. 46mg

VERY BERRY FROZEN YOGURT
Preparation: about 15 – 20 minutes; 30 – 50 minutes chilling time; optional 2 hours to “ripen” in freezer.
Makes about eight 1/2-cup servings.
2 cups lowfat vanilla yogurt
1/2 cup whole milk
1/4 cup sugar
1 12-ounce bag frozen mixed berries, puréed and strained to
remove seeds
Combine the yogurt, milk, and sugar in a medium mixing bowl; using a hand mixer on medium speed, mix until
sugar is dissolved, about 1-1/2 to 2 minutes. With the mixer on low speed, add the berry purée and mix until
combined, about 30 – 40 seconds. Turn the machine ON, pour 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 freezer.
Makes eight 1/2-cup servings.
1 can (14 ounces) peaches packed in juice
2 cups lowfat vanilla yogurt
1/3 cup sugar
Drain peaches, reserving 1/2 cup of the juice. In a blender or food
processor fitted with the metal blade, pulse to chop the peaches.
Add the vanilla yogurt, sugar, and reserved peach juice. Process until smooth and the sugar is dissolved, about
1 minute. Turn the machine ON, pour peach/yogurt mixture into freezer bowl through ingredient spout and let
mix until thickened, about 25 – 30 minutes.
Nutritional analysis per serving:
Calories 111 (6% from fat) . carbo. 24g . pro 3g . fat 1g .
sat. fat 0g . chol. 5mg . sod. 39mg

PREMIUM ICE CREAMS:
VANILLA BEAN
Preparation: about 40 - 45 minutes active time (must allow time to cool completely),30 – 50 minutes chilling time;
optional 2 hours to “ripen” in 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 freezer bowl and let mix
until thickened, about 25 – 30 minutes.
Nutritional analysis per serving:
Calories 241 (67% from fat) . carbo. 18g . pro 3g . fat 18g . sat. fat 11g chol. 69mg . sod. 30mg

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

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

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

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

Nutritional analysis per serving (made with reduced fat milk):
Calories 59 (25% from fat) . carbo. 9g . pro 3g . fat 2g .
sat. fat 1g . chol. 6mg . sod.113mg

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

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

ENVIRONMENT

CAUTION:
Do not dispose of this product as it has with other household products. There is a separation of this waste product

into communities, you will need to inform your local authorities about the places where you can return this
product. In fact, electrical and electronic products contain hazardous substances that have harmful effects on the
environment or human health and should be recycled. The symbol here indicates that electrical and electronic equipment
should be chosen carefully, a wheeled waste container is marked with a cross.

Manufactured and imported: Adeva SAS 8 rue Marc Seguin 77290 Mitry-Mory FRANCE

www.hkoenig.com - [e-mail] - Tel [phone]