Kogan KAICEMAKERA User Manual

ICE CREAM MAKER

KAICEMAKERA

Simple Ice Cream

Ingredients

• 200g of Ice Cream Powder

• 500ml of Pure Water

Method

1. Mix the ice cream powder with
water and stir for 5-8 minutes.

2. Put the mixture into the refrigerator,
cool to 5-10°C.

3. Turn on the ice cream maker. Pour
the mixture into freezer bowl
through the opening on the cover.

Milk Ice Cream

Ingredients

• 455g of Pure Milk

• 192g of Condensed Milk

• 53g of Sugar

Method

1. Mix the condensed milk with sugar
to prepare a foaming agent.

2. Mix with pure milk and stir. Put the
mixture into the refrigerator.

3. Turn on the ice cream maker. Pour
the mixture into freezer bowl
through the opening on the cover.

Strawberry Ice Cream

Ingredients

• 150g Milk

• 30g White Sugar

• 40g Whipped Cream

• 5 Strawberries

.

Method

1. Cut the strawberries and blend
them together with milk using
blender or food processor

2. Add a small amount of hot water to
white granulated sugar to melt the
sugar.

3. Stir the whipped cream to a
semi-viscous state.

4. Mix the above ingredients and stir
well.

5. Turn on the ice cream maker. Pour
the mixture into freezer bowl
through the opening on the cover.

Tip

It is recommended to refrigerate the ice
cream after preparation.

Blueberry Yogurt Ice Cream

Ingredients

• 150g Yogurt

• 40g White Sugar

• 40g Whipped Cream

• Appropriate Amount of

Blueberries

• 5g Chocolate Powder

Method

1. Blend the blueberries with yogurt
using blender or food processor.

2. Add a small amount of hot water to
white granulated sugar to melt the
sugar.

3. Stir the whipped cream to a
semi-viscous state.

4. Mix the above ingredients and stir
well.

5. Turn on the ice cream maker. Pour
the mixture into freezer bowl
through the opening on the cover.

Tip

You can sprinkle chocolate powder on
this ice cream while serving.

Mango Ice Cream

Ingredients

• 300g of Mango

• 300g of Milk

Method

1. Cut the mango into cubes. Reserve
a few cubes to use later as
toppings. Blend the remaining
mango cubes using blender or a
food processor.

2. Add milk to the blended mango
puree and mix well. Foam the
cream.

3. Put the mixture in the refrigerator,
cool to 5-10°C.

4. Turn on the ice cream maker. Pour
the mixture into freezer bowl
through the opening on the cover.

5. Add the cut mango cubes to the ice
cream.

Chocolate Ice Cream

Ingredients

• 200g of Chocolate

• 400g of Milk

Method

1. Melt chocolate, add milk, and foam
the cream.

2. Put the mixture into the refrigerator,
cool to 5-10°C.

3. Turn on the ice cream maker. Pour
the mixture into freezer bowl
through the opening on the cover.

Frozen Yogurt

Ingredients

• 200ml Yogurt

• 30g White Sugar

• 60g Light Cream

• 10ml Lemon Juice

Method

1. Add a small amount of hot water to
white granulated sugar to melt
sugar. Add Yogurt and mix.

2. Stir the whipped cream to a semi-
viscous state.

3. Mix the above ingredients and stir
well.

4. Turn on the ice cream maker. Pour

the mixture into freezer bowl
through the opening on the cover.

Tip

Determine the operating time of the
machine as required.

Frozen Matcha Yogurt

Ingredients

• 200ml Yogurt

• 30g White Sugar

• 60g Light Cream

• 10g Matcha Powder

Method

1. Add a small amount of hot water to
white granulated sugar to melt
sugar.

2. Mix the yogurt and matcha powder.

3. Stir the whipped cream to a semi­viscous state.

4. Mix the above ingredients and stir
evenly.

5. Turn on the ice cream maker. Pour
the mixture into freezer bowl
through the opening on the cover.

Tip

You can sprinkle chocolate powder on
this ice cream while serving.

Watermelon Smoothie

Ingredients

• 150g Watermelon

• 100g Purified Water

• 40g White Sugar

Method

1. Blend watermelon using blender or
a food processor.

2. Add a small amount of hot water to
white granulated sugar to melt
sugar.

3. Mix the above ingredients and stir
evenly.

4. Turn on the ice cream maker. Pour
the mixture into freezer bowl
through the opening on the cover.

Tip

You can sprinkle chocolate powder on
this ice cream while serving.

Mango Coconut Sago Smoothie

Ingredients

• 1 Mango

• 200ml Coconut Milk

• Appropriate Amount of Sago

• 30g White Sugar

• 100ml Purified Water

Method

1. Cut the mango into cubes. Reserve
a few cubes to use later as
toppings. Blend the remaining
mango cubes using blender or a
food processor.

2. Add small amount of hot water to
white sugar to melt it.

3. Mix coconut milk, melted sugar
water, blended mango puree
(except sago).

4. Turn on the ice cream maker. Pour
the mixture into freezer bowl
through the opening on the cover.

5. Sprinkle with sago and stir well. Add
the reserved mango cubes as
toppings.

Tip

You can buy ready-made Coconut
sago.

PROCESSING TIPS

• Thoroughly dry the freezer bowl, place it in a plastic bag and store it in the freezer. The
condensed water or water in the freezer bowl is difficult to remove. The freezer bowl is
frozen vertically and stored in a freezer until it is ready for use.

• Store the freezer bowl in a freezer at least 8 hours before use.

• Use castor sugar because it is easy to dissolve. Artificial sweeteners can also be used

as a substitute for sugar.

• Mix all ingredients in a separate bowl before pouring the mixture into the freezer bowl.

• Do not add ingredients such as chocolate chips, nuts or alcohol until the ice cream is

ready.

• Use ripe fruit. Wash the fruit thoroughly, peel it and remove any core.

• Use pure juice. This will produce a more intense taste.

• Some ingredients need to be heated, such as boiled fruit or berries or melted

chocolate. Always heat the mixture with low heat and do not bring the mixture to the
boiling point. Boiling the mixture destroys the texture of the milk. Then the mixture
should be cooled in the refrigerator for 2 hours before they are placed in the appliance.

• The time required to make a frozen dessert depends on the pre-cooling time, room
temperature and the temperature of the ingredients.

• When preparing a dessert mixture that does not require cooking each time, be sure to
use an electric mixer for maximum ventilation.

• The key ingredients in any ice cream mix are butter, sugar, eggs, and milk. They can
be replaced by similar ingredients to suit your taste and diet.

• Avoid filling the freezer bowl completely with the mixture. Ensure there is at least 4cm
gap from the top to allow the mixture to expand.

• When the ice cream begins to thicken, ingredients such as chocolate chips, raisins and
nuts can be added through the perfusion holes of the cover.

• Alcohol inhibits the freezing process. If you want to add alcohol, add it when the
mixture is almost ready. The mixture is ready when it expands till the top of the freezer
bowl.

• The taste of sorbet depends on sweetness of the fruit or juice. If the fruit or juice is too
acidic, add extra sugar to the mixture. Once frozen, your mixture will not be as sweet
as the original mixture.

• The consistency of ice cream and sorbet is best held in a spoon. It is recommended to
transfer the ready mixture to a sealed container and store it in the freezer for an
additional 2 hours.

• Frozen desserts can be stored in the refrigerator for 2 weeks and sealed.

NOTES