Whynter ICM200LS User Manual

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Banana Ice Cream

Strawberry Ice Cream

Address: 3320 E Birch Street Brea CA 92821 USA

RECIPE MANUAL

Ice Cream

Ice cream mixtures can be as simple as pureed fruit, sugar and cream,
Philadelphia-style, or based on more complicated cooked custards, French­style. Both are delicious, though French versions are slightly richer. The
recipes which follow are for both kinds. All use rich, heavy cream. If you
prefer a lighter, lower-calorie dessert, substitute milk (whole or skim) or even
yogurt for the cream in any of these recipes. Sample the mixtures before
freezing and adjust to personal taste.

Use these recipes as an inspiration for your own favorite ice creams. If you like
a little crunch, add a cup of chopped nuts, chocolate chips or candy to a quart of
mixture either before or after freezing, depending on whether you want the
crunch to be frozen, too. You can also add chopped fruit, fresh or dried,
shredded coconut, even marshmallows. It’s better to add these soft things at the
end so they don’t get icy.

Riper bananas provide a sweeter flavor.

4 ripe bananas
3 tablespoons fresh lemon juice
¾ cup simple syrup
1 cup heavy cream

Working quickly to keep the bananas from darkening, peel and place them in a
food processor with the lemon juice. Purée until smooth. You should have about
2 cups of purée. Stir in the simple syrup, then the cream.
Pour the mixture into the bowl of the ice cream maker and freeze. Please follow
the manufacturer’s instructional manual.

June 15, 1951 was declared National Ice Cream Day by Congress in recognition of
the fact that the ice cream industry was then 100 years old.

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Maple Walnut Ice Cream

Peach Ice Cream

Address: 3320 E Birch Street Brea CA 92821 USA

2 pints strawberries, washed and bulled
½ cup plus 2 tablespoons superfine sugar
3 tablespoons fresh lemon juice
1 ½ cups heavy cream

Purée strawberries in a food processor. Stir in the remaining ingredients.
Pour the mixture into the bowl of the ice cream maker and freeze. Please follow
the manufacturer’s instructional manual.

2 cups heavy cream
¾ cup milk
1 ¼ cups Vermont grade A maple syrup
¾ cup walnut pieces

Pour the mixture into the bowl of the ice cream maker and freeze. Please follow
the manufacturer’s instructional manual.
__________________________________________________________________
George Washington was inordinately fond of ice cream. According to the books of

an early ice cream seller, the father of our country spent $200 on ice cream just
during the summer of 1790.

When fresh peaches are out of season, this simple desert will conjure up memories
of warmer days.

Two 16-ounce cans of peaches packed in heavy syrup, drained, liquid discarded.
¾ cup simple syrup
3 tablespoons fresh lemon juice
1 cup heavy cream

Puree the peaches in a food processor. Add the syrup, lemon juice and cream.
Pour the mixture into the bowl of the ice cream maker and freeze. Please follow
the manufacturer’s instructional manual.

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Apricot Ice Cream

Quick Raspberry Ice Cream

Coconut Ice Cream

Avocado Ice Cream

Address: 3320 E Birch Street Brea CA 92821 USA

Substitute apricots for the peaches. Use only 2 tablespoons lemon juice.

According to Godey’s Lady’s Book in 1850, “A party without ice cream would be
like a breakfast without bread or a dinner without a roast”.

Two 10-ounce partially thawed raspberries packed in syrup, partially thawed.
2 cups heavy cream

Lightly crush the raspberries while still in the bag. Pour into the bowl of the
machine and add the cream. Freeze.

One 15-ounce can sweetened cream of coconut.
1 cup milk
1 ½ cups heavy cream
½ cup tightly-packed sweetened coconut flakes

Place the coconut cream and milk into a food processor and blend thoroughly. Stir
in the cream and coconut flakes.
Pour the mixture into the bowl of the ice cream maker and freeze. Please follow
the manufacturer’s instructional manual.

While an avocado-flavored dessert may seem strange to North Americans, South
Americans have long considered the avocado an ideal ingredient for sweet
desserts. Try this recipe and you’ll understand why.

Four 8-ounce avocados
¾ teaspoon salt
1 cup superfine sugar
6 tablespoons fresh lemon juice

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Custard Ice Cream Base

Address: 3320 E Birch Street Brea CA 92821 USA

1 cup heavy cream

Peel and pit the avocados. Cut them into chunks and puree in a food processor.
You should have about 3 cups of puree. With the machine running, add the
remaining ingredients.
Pour the mixture into the bowl of the ice cream maker and freeze. Please follow
the manufacturer’s instructional manual.

This base will keep for 3 to 4 days the refrigerator in a tightly covered container.
Please note that it is important that the container be well sealed or the base will
absorb flavors from other foods. If you prefer to use turbinado sugar, substitute it
for the granulated in this recipe.

3 cups heavy cream
1 cup whole milk
¾ cup sugar
4 egg yolks

Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring
occasionally until the sugar is dissolved and the mixture is hot. Place the egg yolks
in a bowl and whisk briefly. Still whisking, slowly pour the eggs to combine with
the mixture in the saucepan. Cook over medium heat, stirring constantly, until the
mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure
not to let the mixture boil to avoid curdling. Strain the mixture into a clean bowl
and use as directed in the specific recipes.

There isn’t enough pure vanilla in the world to satisfy America’s craving for

vanilla ice cream, which explains why most vanilla ice cream is artificially
flavored.

Vanilla is far and away the most popular ice cream flavor in the country.

______________________________________________________________________________

Chocolate is the second most popular ice cream flavor but vanilla sales outnumber
chocolate by over three to one.

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Rich Vanilla Ice Cream

Honey Vanilla Ice Cream

Chocolate Ice Cream

Address: 3320 E Birch Street Brea CA 92821 USA

This rich Vanilla ice cream is better than anything you can find commercially--­even in an ice cream parlor.

3 cups heavy cream
1 cup whole milk
¾ cup sugar
2 vanilla beans, split, or 2 tablespoons vanilla extract
4 egg yolks

Follow the recipe for the Custard Ice Cream Base, adding the vanilla beans to the
saucepan with the cream, milk and sugar. Just before straining, scrape the seeds
from the beans into the custard base. If using vanilla extract, add to the base after
straining.
Pour the mixture into the bowl of the ice cream maker and freeze. Please follow
the manufacturer’s instructional manual.

Follow the recipe for Rich Vanilla Ice Cream, substituting ½ cup honey for the
sugar.

3 ounces semisweet chocolate
1 ounce unsweetened chocolate
1 recipe Custard Ice Cream Base, warm

Melt the chocolate together in a saucepan over low heat, stirring occasionally until
smooth. Gradually add some of the ice cream base to the chocolate, whisking it
frequently to keep the chocolate smooth. Add the remaining ice cream base and
cook over low heat until the mixture is well blended. Cool thoroughly.
Pour the mixture into the bowl of the ice cream maker and freeze. Please follow
the manufacturer’s instructional manual.

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Coffee Ice Cream

Pistachio Ice Cream

Cinnamon Ice Cream

Address: 3320 E Birch Street Brea CA 92821 USA

We like this garnished with candy coffee beans.

1 recipe Custard Ice Cream Base
¼ cup instant coffee granules, preferably espresso

Mix about 1 cup of the Custard Ice Cream Base together with the coffee. Stir over
low heat until the coffee is dissolved. Mix with the remaining base. Cool
thoroughly.
Pour the mixture into the bowl of the ice cream maker and freeze. Please follow
the manufacturer’s instructional manual.

1 recipe Custard Ice Cream Base, chilled
1 cup shelled, blanched, peeled, coarsely chopped pistachio nuts
½ teaspoon almond extract

Mix all the ingredients together.
Pour the mixture into the bowl of the ice cream maker and freeze. Please follow
the manufacturer’s instructional manual.

Try this with hot apple pie.

1 recipe Custard Ice Cream Base
¾ teaspoon ground cinnamon or 2 cinnamon sticks

Put about 2 cups of the Custard Ice Cream Base with the cinnamon into a
saucepan. Cook over low heat, stirring constantly, 5 to 10 minutes, or until the
mixture is warm and suffused with cinnamon flavor. Cool thoroughly. Remove
cinnamon sticks, if used.
Pour the mixture into the bowl of the ice cream maker and freeze. Please follow
the manufacturer’s instructional manual.

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Peach Pit Ice Cream

Oreo Ice Cream

Address: 3320 E Birch Street Brea CA 92821 USA

This same technique will work with other pitted fruits. Fresh cherries are
particularly good. Puree the fruit in a food mill so the pits and skins are easily
separated from the pulp.

1 ¼ pounds (about 8 medium) peaches
¼ cup fresh lemon juice
1 ½ cups heavy cream
1 ½ cups milk
¾ cup sugar
3 egg yolks

Peel and pit the peaches, reserving the peel and pits. Puree the pulp with the lemon
juice. You should have 2 cups of puree. Refrigerate.
Place the reserved peels and pits in a saucepan with the cream and milk. Simmer
covered over low hear for 20 minutes. Do not boil. The mixture may look slightly
separated due to the acid in the fruit. Add the sugar and stir to dissolve.
Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in
about 1 cup of the liquid. When the mixture is blended, slowly pour it into liquid
in the saucepan, whisking constantly. Cook over medium heat, stirring constantly,
until the mixture thickens slightly and coats the back of the spoon, about 8 minute.
Be sure not to let the mixture boil at any time or it will curdle. Strain the mixture
into a clean bowl and cool thoroughly.
Combine the custard mixture with the peach puree.
Pour the mixture into the bowl of the ice cream maker and freeze. Please follow

the manufacturer’s instructional manual.

A childhood fantasy adult’s love.

1 recipe Chocolate Ice Cream or Rich Vanilla Ice Cream, chilled but not frozen.
1 cup broken Oreo cookies (8 to 10)

Pour the chocolate or vanilla ice cream mixture into the bowl of the machine and
freeze 10 minutes, add the Oreos. Continue to freeze.

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Brown Sugar Pecan Ice Cream

Lemon Ice Cream

Address: 3320 E Birch Street Brea CA 92821 USA

The variation on the custard base used brown sugar in place of white.

3 cups heavy cream
1 cup milk
1 scant packed cup brown sugar
4 egg yolks
1 cup pecan pieces

Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring
occasionally until the sugar is dissolved and the mixture is hot. Place the egg yolks
in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot
liquid. When the mixture is blended, slowly pour it into the liquid in the saucepan,
whisking constantly. Cook over medium heat, stirring constantly until the mixture
thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not to let
the mixture boil at any time or it will curdle. Strain into clean bowl and cool
thoroughly. Stir in the nuts.
Pour the mixture into the bowl of the ice cream maker and freeze. Please follow
the manufacturer’s instructional manual.

I scream
You scream
We all scream
For ice cream

Zest of 1 lemon
2/3 cup sugar
2 ½ cups heavy cream
1 cup milk
5 egg yolks
7 tablespoons freshly squeezed lemon juice, stained

Put the lemon zest and sugar in a food processor and process until the zest is

finally chopped. In a saucepan, mix the lemon sugar with 1 ½ cop’s heavy cream

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Address: 3320 E Birch Street Brea CA 92821 USA

and all the milk. Bring to a boil, stirring occasionally to dissolve the sugar. Place
the egg yolks in a large bowl and whisk briefly. Still whisking the yolks slowly
pour in the hot cream. When the mixture is smooth, pour it back into the saucepan
or into the top of a double boiler. Cook over low heat or over simmering water,
stirring constantly, until the mixture becomes thick custard, about 15 minutes. Do
not let the mixture boil.
Place the custard in a metal bowl set over a larger bowl of ice. Stir until very cold
and thick. Mix in the lemon juice.
Whip the renaming cup of cream until stiff. Fold in the lemon custard. Place the
mixture in the bowl of the machine and freeze 20 minutes.
Makes about 1 quart.

In 1800 on Italian named Bosio opened the first ice cream parlor in Philadelphia.
In 1851 Jacob Fussell of Baltimore became the first to wholesale and manufacture

ice cream in the United States. A milk dealer, he was looking for a use for his
excess cream and turned it into ice cream for 25c a quart.

History has it that in 1904 the ice cream cone was invented at the St. Louis fair by
Emest Hamwi when he rolled his waffles into cones to hold the ice cream of the
neighboring vender, who had run out of dishes.

By 1924 Americans were eating 245 million ice cream cones annually.

Sorbets

Sorbets are smooth frozen ices made without milk or other dairy products. The
beautiful, silky texture of a sorbet is at its best freshly made and still soft. It should
never be rock hard and should always be free of ice crystals. Making sorbet in our
Ice Cream Maker is so quick and easy.
As you will see, many of these mixtures are made of just fruit puree, simple syrup
and lemon juice. If you have a large food processor, you can add the syrup to the
puree in the work bowl. If not, pour the puree into bowl of the machine and add
the syrup and lemon juice to the puree. Stir to mix. Since the flavor of fruits
varies from batch to batch, always taste your mixture before freezing and add more
lemon juice or syrup as needed.
While sorbet taste wonderful served in any shape, we like to see them given a
festive presentation. Spoon some fruit puree on a dessert plate so it covers the
center in a thin layer. Using two soup spoons form the sorbet into smooth egg-