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Deluxe Double Treat™ Recipes:
1/2 cup (125ml) sugar
2 tbsp. (30ml) lemon juice
Puree strawberries in blender or food
processor. Add remaining ingredients and
mix well.
Lemon
2 cups (500ml) milk
1 cup (250ml) frozen lemonade
concentrate
1 tbsp. (15ml) lemon zest
1 egg white
1/2 cup (125ml) sugar
yellow food coloring (optional)
Beat egg white to soft peaks. Combine
other ingredients in a large bowl, mixing
well. Fold in egg white.
Orange
1 1/2 cups (375ml) fresh-squeezed
orange juice
1 1/2 tbsp. (23ml) lemon juice
2/3 cup (166ml) sugar
3/4 cup (187ml) milk
1/4 tsp. (1ml) vanilla
1-2 drops of food coloring (optional)
Combine all ingredients and mix well.
Variations for Sherbet recipe:
• Substitute lime or other juices to create
additional sherbet flavors.
Deluxe Double Sorbets
Lemon
1/2 cup (125ml) fresh lemon juice
1 tbsp. (15ml) lemon zest
2 cups (500ml) water
2 cups (500ml) sugar
Heat sugar and 1 cup (250ml) of water
over medium heat until sugar is dissolved.
Bring to a boil for 2 minutes and remove
from heat. Let cool. Add remaining
ingredients and chill thoroughly before
(Continued)
proceeding.
Lime
1/2 cup (125ml) fresh lime juice
1/2 lime, grated
2 cups (500ml) water
1/2 cup (125ml) sugar
Heat sugar and 1 cup (250ml) of water
over medium heat until sugar is dissolved.
Bring to a boil for 2 minutes and remove
from heat. Let cool. Add remaining ingredi-
ents (reserving some lime for garnish) and
chill thoroughly before proceeding.
Raspberry
3 cups (750ml) fresh raspberries or
1 12-ounce (375ml) bag whole frozen
raspberries without sugar
1 cup (250ml) water
1 cup (250ml) sugar
2 egg whites
juice of 1 lemon
Combine raspberries, water and sugar in
a saucepan over medium heat. Stir until
sugar is dissolved. Puree in a blender or
food processor, then chill thoroughly. Beat
egg whites into soft peaks. Add lemon
juice to chilled raspberry mixture, then
whisk in egg whites.
Melon & Mango
3 large mangos, peeled and pitted
1 cup (250ml) cantaloupe, in chunks
1/2 cup (125ml) maple syrup
1/2 cup (125ml) water
2 tbsp. (30ml) lime juice
Puree all ingredients together in blender
or food processor.
Variations for Sorbet recipe:
• Substitute 3 cups (750ml) any other
chopped fruit to create additional sorbet
flavors.
• If using frozen fruit with sugar added, omit
sugar from recipe.
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5. If the Ice cream is too hard, the comb may remain stuck when
the cover is lifted.This is normal. Just remove the comb after
removing the cover. Remove the batteries and let both the
batteries and the unit return to room temperature (at least
2 hours).
Helpful Hints:
• ALWAYS use cold ingredients and mixtures. NEVER use warm
or hot mixtures in this unit. Hot mixtures should be cooled
slightly and you will need to do several PRE-MIX steps before
these mixtures are cooled enough to actually put into the
freezer. Some may require overnight cooling in the refrigerator.
• For Best Results when making ice cream, always use heavy
cream. Milk and half & half may be substituted but will result
in a thinner mixture increasing the freezing time necessary.
When using milk or half & half, extending freezing time may be
necessary.
• To prevent overflow, fill the ice cream "bowls" only 2/3 full.
Extra Suggestion - if your mixture is very foamy and creamy
only fill the "bowls" to 1/2 full to 2/3 full when the mixture is
more watery.This gives the mixture more air room for better
blending and creamier ice creams.
• Pre-blend all bulky ingredients before adding to the ice cream mix
ing "bowls".This includes pureeing of large fruits.This will provide
a more accurate measurement and prevent over filling the "bowls".
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