Maker -makes 2 pints

INSTRUCTIONS FOR PROPER USE AND CARE

Model #DBL500

IMPORTANT! VERDE VITA LLC • PO BOX 863 • CLARENCE, NY 14031 Please keep these instructions and your original box packaging. table of contents

Important Safeguards ...... 2 Features ...... 3 Before First Use ...... 4 Freezing the Canisters ...... 4 Assembly ...... 5-6 How to Operate ...... 6-7 Troubleshooting ...... 7 Cleaning ...... 8 Hints and Tips ...... 8-9 Recipes Basic ...... 10 Banana Orange Frozen Yogurt ...... 10 Blackberry Sorbet ...... 11 Chocolate Chip Frozen Yogurt ...... 11 Chocolate Frozen Yogurt ...... 12 ...... 12 Chocolate Peanut Butter Ice Cream ...... 13 Espresso Ice ...... 13 Fat Free Peach Ice Cream ...... 14 Fat Free Chocolate Ice Cream ...... 14 Fat Free Pineapple Frozen Yogurt ...... 15 French Chocolate Mint Ice Cream ...... 15 French Vanilla Ice Cream ...... 16 Frozen Margaritas ...... 16 Frozen Piña Colada ...... 16 Fruit Sorbet ...... 17 Lemon Ice ...... 17 Lemon Sherbet ...... 17 Ice Cream Sandwiches ...... 18 Low Fat Non Dairy Mango Freeze ...... 18 Low Fat Non Dairy Strawberry Freeze ...... 19 Piña Colada Sherbet ...... 19 Pineapple Ice ...... 20 Pistachio Ice ...... 20 Raspberry Ice Cream ...... 21 1 Strawberry Cheesecake Ice Cream ...... 21 22 important safeguards

When using this electrical appliance, safety precautions must always be Raspberry Ice Cream observed, including the following: n Read all of the InStRuCtIonS befoRe uSe. Ingredients n Do not leave appliance when plugged in. Unplug from outlet when 3 1 /4 cups heavy cream 4 oz. egg substitute not in use. Always unplug before cleaning and removing parts. 3 /4 cup half and half or milk 1 tsp. vanilla n Do not use outdoors or on a wet surface. For indoor use only. 3/4 cup sugar 3/4 cup raspberry puree’ n Do not let the cord hang over the edge of the work space or touch Method any hot surfaces. 1. Combine eggs, sugar, and vanilla in a mixing bowl and n Place the unit securely in the center of the counter or work space. beat well. n Close adult supervision must be provided when this appliance is used by or near children. 2. Beat in raspberry puree’. n Avoid any contact with moving parts. Fingers, hair, clothing, etc. 3. Add cream and half and half (or milk). should be kept away during operation. 4. Beat well and chill thoroughly. n Using attachments not recommended or sold by Verde Vita, may 5. Follow standard instructions on pages 4-7. cause hazards. NOTE: Strawberries, blueberries or black berries can substitute for rasp - n Do not operate with a damaged cord. Return the to berries. a repair center or have it repaired by a licensed electrician. n Do not place near hot gas or electric burner. n Keep utensils out of the canister while in use to reduce the risk of harm to persons or to the ice cream maker. Strawberry Cheesecake Ice Cream n SHARP OR METAL UTENSILS OR OBJECTS SHOULD NOT BE USED ON Ingredients: THE INSIDE OF THE CANISTER. They can scratch or damage it. Rubber 1/2 cup half & half (or milk) 4 oz. egg substitute or wooden utensils may be used when the ice cream maker is off.

8 oz. cream cheese 3/4 cup pureed strawberries n Do not clean with metal scrubbing pads. Pieces can break off and short-circuit electrical parts, creating a possibility of an electrical 13/4 cups heavy cream 1 cup sugar shock. 11/2 tsp. vanilla n To protect against electrical shock, do not immerse plug, cord or Method: motor top in water or any other liquid. 1. Beat eggs and sugar in a mixer, blender or processor until thick n Do not use an extension cord with this ice cream maker. and cream colored. n This ice cream maker is for household use only. 2. Add milk, cream, vanilla and cream cheese. Mix thoroughly. n This unit should not be used for other than the intended use. 3. Add strawberries and mix well. n The unit has a polarized plug (one blade is wider than the other). This 4. Follow standard instructions on pages 4-7 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. 21 SAVE THESE INSTRUCTIONS 2 features

Pineapple Ice Ingredients Motor top 1 cup frozen pineapple concentrate

2 1/4 cups water on/off Switch 3/4 cup of sugar funnel lockers Method 1. Combine sugar and water in a small saucepan. Simmer to Spindle dissolve the sugar. Cool. lid 2. Mix all ingredients in a mixing bowl, blender or food processor. 3. Follow standard instructions on pages 4-7.

Stir Pistachio Ice Cream Paddle Ingredients: 2/3 cup unsalted, shelled pistachios 2 oz egg substitute 2 cups whipping cream

1 cup milk 1/4 tsp. almond extract

3/4 cup sugar 1 tsp. vanilla extract

freezer Canisters Method: 1. In a blender or processor, combine nuts, egg and milk. 2. Blend until nuts are finely chopped. 3. Mix in remaining ingredients. 4. Follow standard instructions on pages 4-7. base Variation: 1. Substitute pecans or walnuts for pistachios.

2. Substitute 3/4 cup maple syrup for sugar.

3 20 before first use

low fat non-dairy Strawberry freeze 1. Remove all packing materials and literature. Ingredients 2. Wash the canisters, lid, stir paddle and funnels in warm soapy water. Rinse and dry all parts thoroughly. NEVER immerse motor top in 1 2 /4 cups non-dairy creamer 1 cup pureed strawberries water or any other liquid. NEVER clean any parts in a dishwasher. 4 oz. egg substitute 1/2 cup sugar

11/2 tsp. plain gelatin 1 tsp. vanilla

Method

1. In a small saucepan, sprinkle the gelatin over 2 1/4 cups of non- dairy creamer. Warm the mixture (do not allow to boil) to freezing the canisters dissolve the gelatin, stirring if necessary. 2. Add remaining ingredients and mix well in a blender or food processor. 1. Before making frozen desserts, it is very important that the canisters 3. Chill thoroughly. be properly frozen. The ice cream maker features double insulated 4. Follow standard instructions on pages 4-7. bowls that require thorough freezing. We recommend placing the canisters upright in the back (coldest part) of your freezer. 2. Make sure the canister is washed and thoroughly dried. For best results, wrap canister in a plastic bag and place in the freezer. Piña Colada Sherbet 3. The length of time necessary to properly freeze the canister Ingredients: depends on the temperature in your freezer. Freezing is approxi - 1 cup milk 3/4 cup coconut milk mately 8 hours, depending on freezer temperatures ranging from - 3/4 cup crushed pineapple dash salt 30 °C/-22 °F to -17 °C/+0 °F. 2 tbsp. non-fat dry milk 2 tbsp. dark rum 4. Shake the canister to ensure a properly frozen bowl. The canister 1 can (10 oz.) piña colada mix, partially defrosted should have no liquid moving inside. If you hear liquid, it is not frozen. Method: 1. In a blender or food processor, combine ingredients until milk 5. Keep your canisters in the freezer when not in use so you can cre - is dissolved. ate frozen desserts anytime. 2. Cover and chill thoroughly. 3. Follow standard instructions on pages 4-7.

19 4 assembly

NOTE: your recipe should be cold and ready before you assemble. 4 Ice Cream Sandwiches 1 Ingredients Pre-baked cookies — 2 per sandwich, select large 2 1/2 to 3” diameter, soft texture cookies work best. Freeze cookies before filling. Filling — Prepare ice cream of choice. Firm up in freezer before assembling sandwiches. You should be able to spread it. assembling

Spread about 1/2 ” thick layer of ice cream on one cookie. Top with a second cookie. If desired, roll the sandwiches in toasted coconut Rotate the lockers 90 °, or sprinkles. Take the frozen canisters then lock the lid. Storage from the freezer and fit Individually wrap frozen cookies and freeze. on the base. 5 2 low fat non-dairy Mango freeze Ingredients:

21/4 cups non-dairy creamer 1 cup very ripe mango puree

Fit the spindle into the 4 oz. egg substitute 1/2 cup sugar motor top and lock 11/2 tsp. plain gelatin 1 tsp. vanilla into place 6 Method: Place the stir paddles into the canisters. 1. In a small saucepan, sprinkle the gelatin over 2 1/4 cups of non- dairy creamer. Warm the mixture (do not allow to boil) to dis- 3 solve 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 pages 4-7.

Fit the motor on to the lid, a “click” sound will be heard indicating that both buttons have 5 Fit the lid on the base. locked into place. 18 fruit Sorbet 7 8 Ingredients

21/4 cups fruit (such as strawberries, raspberries or blueberries)

1/3 cup sugar

3/4 cup water Method Put the funnels into the lid. Remove the motor top when 1. Combine ingredients in a processor to puree the fruit. done by pressing both 2. Follow standard instructions on pages 4-7. buttons at the same time. lemon Ice Ingredients: 1 cup frozen lemonade concentrate how to operate 21/4 cups of water 1 cup of sugar 1. Place the canisters in the freezer for at least 8 hours at 0 °or lower, Method: (see Freezing the Canister on page 4). 1. Combine water and sugar in a small saucepan. Simmer to dissolve sugar, cool. 2. Follow the recipes in our instruction booklet. Almost any frozen dessert recipe can be used providing it does not make more then 1 2. Mix ingredients in a mixing bowl, processor, or blender. 3/4 cups of liquid for each canister. 1 3/4 cups will volumize to make 1 3. Follow standard instructions on pages 4-7. pint of ice cream. 3. Prepare the ingredients (see recipes on pages 10-21). lemon Sherbet 4. Take the canisters out of freezer and assemble per pages 5-6. The Ingredients: canisters should be used immediately after removal from freezer 1 cup frozen lemonade concentrate 21/4 cups milk because it will begin to thaw once placed in room temperature. 1 /2 cup sugar 1 egg white 5. Plug in the unit to an appropriate 2 tbsp. grated lemon rind outlet. Press the On/Off button. It Method: is important to turn the unit on first before pouring in the mix - 1. Combine all ingredients and stir until sugar dissolves & ture . mixture appears curdled. 2. Follow standard instructions on pages 4-7. 6. Slowly pour the mixture in the funnel. Leaving at least 1 ½ inches from the top. Fill the other canis - ter. It is at this time that you leave 17 6 the machine on for about 5–30 minutes (time varies, depending on the coldness of the ingredients and/or canister), or until mixture french Vanilla Ice Cream becomes the desired thickness. If making ice cream, your result Ingredients should be a soft, custard-like ice cream. 3 eggs 11/2 cups milk 2 tsp. vanilla NOTE: Continually check the ice cream mixture while the unit is on. 1 cup of sugar 2 cups cream 7. When the frozen dessert is ready, press off. Unplug from the outlet. Remove the motor top by pressing both side lock buttons. Take out Method the funnels, lid and stir paddles. Remove the frozen mixture from 1. Beat eggs and milk together in a large saucepan. the bowl with a plastic spoon or plastic scoop. Do not use metal 2. Add sugar and cook over low heat, stirring constantly until utensils or metal objects in the canister. thickened (approx. 10 minutes). 8. Ice cream will be a custard like ice cream. If you prefer hard ice 3. Mixture should coat the spoon. cream, place ice cream in an air tight container, then place in the 4. Cool, then add cream and vanilla. freezer and allow it to set until it reaches your desired hardness. It is recommended to remove the frozen dessert from the canister and 5. Mix well and refrigerate overnight. place in an airtight, freezer safe container. If the frozen dessert is left 6. Follow standard instructions on pages 4-7. in the canister, it should only be for a short period of time (less than 30 minutes) or the frozen dessert will freeze to the canister and pos - sibly damage the canister. frozen Margaritas Ingredients:

21/3 cups of water 1/2 cup lime juice

3/4 cup triple sec 2/3 cup tequila troubleshooting Method: 1. Combine first two ingredients. 2. Follow standard instructions on pages 4-7. 3. When complete, add triple sec and tequila and serve. ■ ICE CREAM DID NOT BECOME A SOFT CUSTARD. The canister must be frozen properly. Check the temperature in your freezer. If it is higher than -17 °C /0 °F lower it. If you cannot lower the freezer frozen Piña Colada temperature, the ingredients should be as cold as possible. Put mix - Ingredients: ture in the freezer for 1 hour until the mix starts to crystallize. Then 1 pour mixture into ice cream maker. 1 8-oz can cream of coconut /2 cup dark rum 21/2 cups sweetened pineapple juice ■ UNIT STARTED AND THEN STOPPED. Take the motor top off and turn it on. If it works, the unit wasn’t turned on before adding the Method: mix. Pour mix into the canister AFTER the unit is turned on. 1. Combine first two ingredients. 2. Follow standard instructions on pages 4-7. 3. When complete, add rum and serve. 7 16 cleaning

1. Clean the canisters, paddles, lid and funnels with warm soapy fat free Pineapple frozen Yogurt water. Ingredients 2. Use a damp cloth to clean the motor top. 1/2 cup evaporated skim milk 2 cup vanilla fat-free yogurt 3 tbsp. pineapple juice 1 tbsp. orange zest 3. Never immerse the motor top, plug or cord in water or in any other liquid. 1 tsp. plain gelatin 3/4 cup sugar 4 oz. egg substitute dash salt 4. Never place the canister in freezer if it is still wet. Make sure all parts are dried thoroughly. Method

1. To dissolve gelatin, place 1/2 cup of milk in a small saucepan 5. Never store plastic parts in freezer. and sprinkle the gelatin over the surface. Allow 3 minutes for gelatin to absorb into the mixture, warm the milk and stir the mixture completely to dissolve. 2. Combine remaining ingredients in a blender or food processor. Mix well. Add the milk/gelatin and continue processing to ensure proper mixing. hints and tips 3. Chill thoroughly. 4. Follow standard instructions on pages. 4-7. ■ Read all the instructions and save for future reference. french Chocolate Mint Ice Cream ■ Cool all cooked recipes in the refrigerator before using. Ingredients: ■ Flavors will be stronger before freezing. 3 egg yolks 2 cups cream ■ For best results, chill nuts, fruits, alcohol, and garnishes before 1 cup sugar 1 tsp. vanilla adding to the frozen treat. Generally these products are added at the end of the freeze cycle. 1/3 cup cocoa 11/2 tbsp. mint extract 1 cups milk ■ For pre-cooked recipes, make the mixture one day before. This will allow it to cool completely and increase in volume. Chilling recipes Method: will produce better results. 1. Beat milk and egg yolks together. Blend in sugar. ■ Recipes that do not require cooking are best made with an electric 2. In a saucepan,cook over medium heat, stirring constantly, mixer to increase the mixture’s volume. until thick enough to coat the spoon. 3. Remove from heat and gently sift cocoa and add mint into ■ Cream, sugar, eggs, and milk are the most common ingredients in the mixture. ice cream. Substitutions with similar ingredients may be used depending upon your preference. For example, any type of cream 4. Beat well until blended. can be used, however, there will be a difference in color, texture 5. Cool, then add cream and vanilla. and flavor. The richer the cream you use, the richer the results. 6. Mix well and refrigerate overnight. Heavy cream contains about 36% fat, which is the richest. Whipping cream, coffee (light) cream and half-and-half contain approximately 7. Follow standard instructions on pages 4-7. 30%, 18%, and 10% fat respectively. 15 8 ■ 4 oz. of egg substitute is equivalent to two eggs. fat free Peach Ice Cream ■ When using or adding eggs or egg substitute in any of our recipes, Ingredients we recommend heating/cooking the recipe mixture. 11/2 cups evaporated skim milk 1 cup sugar ■ The mixture will increase in volume during the freezing process; 11/2 tsp. plain gelatin 1/2 tsp. cinnamon therefore, pour no more than 1 3/4 cups mixture into a canister. 1 cup pureed ripe peaches 1/4 tsp. ground all spice ■ Artificial sweeteners can be used in place of sugar; however, they 4 oz. egg substitute 1/4 tsp. ground cloves should be added when the mixture is cool, at most, room tempera - 1 ture. If sugar is dissolved by heat in a recipe, omit this process 6 oz. fat-free cream cheese /4 tsp. grated nutmeg when using a sugar substitute. Instead, add sweetener into the 1 tsp. vanilla mixture until it is thoroughly dissolved. Method ■ Adding one small egg white will volumize most mixes. 1. To soften gelatin, place 1 1/2 cups of milk in a small saucepan and sprinkle the gelatin over the surface. Allow 3 minutes for ■ For better results, drain your yogurt. gelatin to absorb into the mixture, warm the milk and stir the mixture to completely dissolve. ■ If a recipe calls for alcohol, add it last, about one to three minutes before the end of the freezing process. Otherwise, the alcohol may 2. Combine remaining ingredients in a blender or food stop the freezing process. processor. Mix well. Add the milk/gelatin and continue processing to ensure proper mixing. ■ The taste of sorbets is largely affected by the ripeness and sweet - 3. Chill thoroughly, follow standard instructions on pages. 4-7. ness of fruit or juice. For tart fruit, add sugar or omit sugar if fruit is very ripe. Once frozen, the sorbet or other frozen desserts will taste less sweet than the mixture. fat free Chocolate Ice Cream ■ Long-term storage of homemade ice cream in the freezer should Ingredients: be done in airtight freezer-safe containers. 3 cups evaporated skim milk 1 cup sugar ■ Ice cream and other frozen dessert mixtures stay fresh in the refrig - 1 tsp. vanilla extract 4 oz. egg substitute erator for several days. However, they should be mixed well min - 11/2 tsp. plain gelatin 1/2 to 3/4 cup baking cocoa (to taste) utes before being added to the canister. Note: Combine cocoa and sugar before adding to recipe to facilitate easy mixing of the cocoa. Method:

1. To soften gelatin, place 1 1/2 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. Chill thoroughly. 3. Follow standard instructions on pages. 4-7. 9 14 recipes

The following recipes are for 2 pints to fill both canisters. If you wish Chocolate Peanut butter Ice Cream to make two different ice creams, simply cut the recipe in half to Ingredients make in one canister. 1 cup of heavy cream 4 oz. egg substitute TIP: Use the “Basic Vanilla Ice Cream”recipe as a base for creating your 1 cup half and half or milk 11/2 teaspoon vanilla own favorite ice cream flavors. As an example, to make a fruit ice 1 cup sugar 1 cup peanut butter cream, decrease the cream or milk by one cup and add one cup of pureed fruit to the basic vanilla ice cream recipe. 1/2 - 2/3 cups baking cocoa (for taste) Method NOTE: The ice cream’s texture and taste may change depending on 1. Combine cocoa and sugar in a mixing bowl, processor, or how rich of a cream you use. blender and mix. 2. Blend in peanut butter and eggs. 3. Add cream, half and half and vanilla. basic Vanilla Ice Cream 4. Beat well and chill thoroughly. Ingredients 3 5. Follow standard instructions on pages. 4-7. 4 oz. egg substitute /4 cup half and half (or milk) 3/4 cup of sugar 13/4 cups heavy cream

11/4 tsp. vanilla espresso Ice Method 1. Combine eggs, sugar, and vanilla in a mixing bowl, processor, Ingredients: or a blender. 3 tbsp. instant espresso or 4 tbsp. regular instant coffee powder 2. Add cream and half and half (or milk). 3 2/3 cups boiling water 3. Mix well and chill thoroughly. 1 tbsp. vanilla extract 4. Follow standard instructions on pages. 4-7. 3/4 cup sugar Method: 1. Dissolve coffee in boiling water. 2. Stir sugar into coffee until dissolved. banana orange frozen Yogurt Ingredients: 3. Stir in vanilla extract. 1 cup mashed banana 1 cup orange juice 4. Chill thoroughly. 1/4 cup milk 1/4 cup light corn syrup 5. Follow standard instructions on pages. 4-7. 1 16-oz carton (2 cups) vanilla yogurt 6. Serve with a dollop of whipped cream and a sprinkle of cocoa. Method: 1. In a mixing bowl, combine all ingredients and mix well. 2. Follow standard instructions on pages. 4-7.

13 10 blackberry Sorbet Chocolate frozen Yogurt Ingredients Ingredients

3 cups fresh blackberries 1/2 cup orange juice 2 cups plain or vanilla flavored yogurt 1 cup sour cream

1/2 cup water 2 egg whites 1/4 cup light corn syrup 3/4 cup sugar

2/3 cup sugar 1/2- 2/3 cup baking cocoa (to taste) Method Method 1. Over medium heat, in a saucepan, combine blackberries with 1. Combine all ingredients in a mixing bowl and beat well. water and sugar. 2. Chill thoroughly. 2. Stir until sugar is dissolved. 3. Follow standard instructions on pages. 4-7. 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. Chocolate Ice Cream Ingredients: 7. Follow standard instructions on pages. 4-7. 2 cup of heavy cream 4 oz. egg substitute

1 cup half and half or milk 11/2 teaspoon vanilla 1 cup sugar Chocolate Chip frozen Yogurt 1/2- 2/3 cups baking cocoa (for taste) Ingredients: Method: 2 cups plain or vanilla flavored yogurt 1 cup sour cream 1. Combine all ingredients in a mixing bowl. 1/4 cup light corn syrup 3/4 cup sugar 2. Beat well. 1 tsp. vanilla 1 cup mini chocolate chips 3. Chill thoroughly. Method: 4. Follow standard instructions on pages. 4-7. 1. Combine first five ingredients in a mixing bowl and beat well. 2. Chill thoroughly. 3. Follow standard instructions on pages. 4-7. 4. Add in chocolate chips at end of freezing process. Egg substitutes can be added to a mix without cooking, for those who are concerned about eggs. You may also eliminate the eggs. If any recipes in this book are to be used by diabetics or persons with other dietary concerns, please consult your doctor before using.

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