Back to Basics DISNEY User Manual
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Back to Basics DISNEY User Manual

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User's Guide
DISNEY ICE CREAM MAkER
INStRUCtIoN MANUAl
1

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Summary of Contents for Back to Basics DISNEY

  • Page 1 User’s Guide DISNEY ICE CREAM MAkER INStRUCtIoN MANUAl...

  • Page 2: Parts List

    QUICK REFERENCE Cover Cap Cover Mixing Paddle Freezing Canister Motor Base SAVE THESE INSTRUCTIONS. INTENDED FOR HOUSEHOLD USE ONLY.
  • Page 3 • The use of accessory attachments not recommended or sold by Back to Basics may cause fire, electric shock or injury. • This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polar- ized outlet only one way.
  • Page 4 SAFETY PRECAUTIONS (CONTINUED) • To disconnect, grip plug and pull from wall outlet. Never pull on cord. • Close supervision is required when any appliance is used by or near children. • Always unplug appliance from power supply before putting on or taking off parts, when cleaning or when this appliance is not in use.
  • Page 5 Freezing the Canister • The freezing canister must be properly frozen before making frozen desserts in your Disney Ice Cream Maker. The Disney freezing canister features a double-insulated bowl that requires thorough freezing. We recommend placing the freezing canister in the back of your freezer where the temperature is the coldest.
  • Page 6 Storing your canister in the freezer when not in use will ensure that the canister is ready to make frozen treats anytime. USING THE DISNEY ICE CREAM MAKER 1. For best results, follow recipes in this book. Most frozen dessert recipes can be used providing they do not make more than 1.5 quarts.
  • Page 7 OPERATION (CONTINUED) 5. Properly place the cover onto the motor base. The tabs on the bottom of the lid should line up with the indents in the motor base. This insures that the lid is securely locked into place. 6. Push the ON/OFF button to turn the machine ON. 7.
  • Page 8 OPERATION (CONTINUED) • T he most common ingredients in ice cream are cream, sugar, eggs and milk. Substitutions with similar ingre- dients may be used. However, for the richest flavor and creamiest texture, use a cream with the highest percentage of fat. For example, heavy cream contains about 36% fat, which is the richest.
  • Page 9 CLEANING • D o not operate this unit for more than 40 minutes. If the mixture is not yet solid, or has thawed again after 40 minutes, do not continue. Possible reasons for mixture not freezing: - the mixture was too warm when added to freezing canister. - the proportion of ingredients was incorrect. - the freezing canister was not completely frozen.

  • Page 10: Ice Cream Recipes

    ICE CREAM RECIPES The following recipes are for 1 quart. The following recipes are for 1 quart. For best results, make sure your recipe is cool before adding it to the freezing canister of the ice cream maker. BANANA ORANgE FROzEN YOgURT Ingredients: 1 16-oz carton (2 cups) vanilla yogurt 1 cup orange juice...
  • Page 11 ICE CREAM RECIPES (CONTINUED) CREAMY BANANA ICE CREAM Ingredients: 3 very ripe bananas 1 cup whipping cream cup sugar, optional 1 cup milk 2 eggs (you may use substitute) 2 tsp. vanilla extract 1 ½ tbsp. lime or lemon juice Method: 1.
  • Page 12 ICE CREAM RECIPES (CONTINUED) lEMON ShERBET Ingredients: 1 cup frozen lemonade concentrate 3 cups milk ½ cup sugar 2 tbsp. grated lemon rind 1 egg white (you may use egg substitute) Method: 1. Combine all ingredients and stir until sugar dissolves and mixture appears curdled.
  • Page 13 ICE CREAM RECIPES (CONTINUED) (pistachio ice cream continued) Method: 1. In a blender or processor, combine nuts, egg and milk. 2. Blend until nuts are finely chopped. 3. Mix in remaining ingredients. Variations: 1. Substitute pecans or walnuts for pistachios. 2.
  • Page 14 ICE CREAM RECIPES (CONTINUED) (old fashioned vanilla continued) Method: 1. Combine sugar, salt and milk in saucepan. 2. Cook over medium heat, stirring occasionally until mixture almost boils. Reduce heat to low. 3. Gradually stir about ½ cup of hot milk mixture into the beaten eggs.
  • Page 15 ICE CREAM RECIPES (CONTINUED) (praline almond and fudge continued) Method: 1. Combine brown sugar, salt, and milk in saucepan. Cook over medium heat until mixture starts to bubble around the edges. 2. Gradually stir about 1 cup of hot milk into the beaten eggs.
  • Page 16 ICE CREAM RECIPES (CONTINUED) ChOCOlATE ICE CREAM Ingredients: 2 ¼ cups whole milk 1 cup sugar dash salt 3 ounces semisweet chocolate squares, finely chopped 2 eggs, beaten ¾ cup half and half ½ cup whipping cream 1 tsp. vanilla extract Method: 1.
  • Page 17 ICE CREAM RECIPES (CONTINUED) DOUBlE AlMOND ChOCOlATE ICE CREAM Ingredients: 1 ½ cups whole milk ¾ cup sugar dash salt 2 ounces semisweet chocolate square, finely chopped 2 eggs, beaten 1 ½ cup whipping cream 1 tsp. vanilla extract 1 cup chopped almonds Method: 1.
  • Page 18 WARRANTY Congratulations! We hope you enjoy the delicious ice cream that you can make with the Disney Ice Cream © Maker. We have designed the Ice Cream Maker with you in mind. You will find this unique machine not only easy to use, but fun for the whole family.
  • Page 20 For additional operating assistance, please visit our website at www.backtobasicsproducts.com or contact customer service at 1.800.688.1989. © 2005 Back to Basics Products, Inc., Bluffdale Ut 84065 All rights reserved...

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