LELLO 5030 PoIa Instruction And Recipe Manual
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LELLO 5030 PoIa Instruction And Recipe Manual

Batch ice cream makers
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Batch Ice Cream Makers
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Instruction and Recipe Manual

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Summary of Contents for LELLO 5030 PoIa

  • Page 1 Batch Ice Cream Makers Instruction and Recipe Manual...

  • Page 2: Important Safeguards

    14. Always operate the appliance with cover in place. 15. The appliance is designed to be used only on 120 Volt AC and 60 Hz frequency outlets. SAVE THESE INSTRUCTIONS Distributed By: LELLO APPLIANCE6 CORPORATION 355 Murray Hill Parkway Tel.. (201) 939-2555...
  • Page 3 INTRODUCTION With the LELLO frozen dessert maker, you can have delicious fresh desserts in minutes, not only rich ice cream but silky sorbets, italian gelato, frozen yogurts and refreshing frozen drinks. With the LELLO frozen dessert maker you can make all kinds of gourmet specialties such as a tomato and basil sorbet, excellent as a first course on a hot summer day, or frozen daiquiris, and piiia coladas for your dinner party.
  • Page 4 OPERATING PROCEDURE Remove the plastic lid and insert the stainless blade into the bowl sliding it over the center shaft. Once securely in place over the shaft, turn the locking nut clockwise until tight, replace lid. Place the appliance near an electrical outlet, plug it in, it is now ready to use. Note: Model 5030 5040 and 5050 Zara all use the standard 110/120...
  • Page 5 POLA Capacity 2 Qts. Hourly Production 6 Qts. Dimensions (H 12%” x W 20” x D 14”) Weight 66 Lbs. Power 300 Watts - WHP Electrical 115 Volt - 60 Hz Refrigerant Model No. 5030 FIUME Capacity 3 Us. Hourly Production g Qts.
  • Page 6 ZARA Capacity 3 Qts. Hourly Production g Qts. Dimensions (H 33” x W’ 16%” x D 16”) Weight 143 Lbs. Power 560 Watts - %HP Electrical 115 Volt - 60 Hz Refrigerant Model No. 5050 RAGUSA Capacity 6 Qts. Hourly Production 16 Qts.
  • Page 7 The following pages contain recipes for ice cream, sorbets, sherbets, italian gelato, frozen yogurts and frozen drinks. Please note italian gelato can be made by using the standard ice cream recipes and replacing the cream with regular milk or 1% - 2% fat free milk. All of the recipes are based on making about one quart.
  • Page 8 Strawbemy 2 pints strawberries, washed and hulled 3 tablespoons fresh lemon juice Puree the strawberries in a food processor. Stir in the remaining ingredients. Pour the mixture into the bowl of the machine and freeze about 20 minutes. Makes about 37, cups. Maple Walnut Ice Cream 2 cups heavy cream 1 l/4 cups Vermont grade A maple syrup...
  • Page 9 One 15-ounce can sweetened cream of coconut 1 cup milk 1 Y2 cups heavy cream Place the coconut cream and milk in a food processor and blend thoroughly. Stir in the cream and coconut flakes. Pour the mixture into the bowl of the machine and freeze about 20 minutes. Makes about 1 quart.
  • Page 10 Follow the recipe for Rich Vanilla Ice Cream, substituting % cup honey for the sugar. Chocolate Ice Cream 3 ounces semisweet chocolate 1 ounce unsweetened chocolate 1 recipe Custard Ice Cream Base, warm Melt the chocolates together in a saucepan over low heat, stirring occasionally until smooth.
  • Page 11 Brown Sugar Pecan Ice Cream This variation on the custard base uses 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.
  • Page 12 SORBETS Sorbets are smooth frozen ices made without milk or other dairy prod- ucts. The beautiful, silky texture of a sorbet is at its best when freshly made and still soft. It should never be rock hard and should always be free of ice crystals.
  • Page 13 Fresh Strawberry Sorbet You might make extra puree and use it as a sauce under the sorbet. A fresh mint spring makes a pretty garnish. 2 pints strawberries, washed and hulled 1 cup plus 2 tablespoons simple syrup cup fresh lemon juice Puree the strawberries in a food processor.
  • Page 14 Fresh Pineapple Sorbet 1 small ripe Hawaiian pineapple 1 cup simple syrup 2 tablespoons fresh lemon juice Peel, core and cube the pineapple. Place the cubes in a food processor and process until very smooth and frothy. You should have cups.
  • Page 15 Pineapple One 20-ounce can pineapple packed in its own juice to 2 cups simple syrup Drain the pineapple and reserve the juice for another use. Puree the pineapple in a food processor until very frothy. You should have about 2 cups puree.
  • Page 16 Extra Smooth Fluffy Strawberry Sorbet Rather than using a simple syrup, this recipe calls for an Italian meringue. Although it is complicated to make, the resulting sorbet is truly special. The same procedure will work with other fruit purees. 6 tablespoons water cup sugar 3 egg whites 3 cups strawberries, washed, hulled and pureed...
  • Page 17 Orange Very quick and refreshing. If you like tart foods and want an even easier treat, just use the orange juice. 1 quart orange juice cup superfine sugar 1 tablespoon fresh lemon juice Put the orange juice, sugar and lemon juice in the bowl of the machine and freeze about 20 minutes.
  • Page 18 Honey Lemon Sorbet cup hot water cup honey 1 teaspoon grated lemon zest 1 cup fresh lemon juice 2 cups cold water Place the hot water, honey and zest in a bowl. Stir until the honey dissolves. Stir in the lemon juice and cold water. Pour the mixture into the bowl of the machine and freeze about 20 minutes Makes about 1 quart.
  • Page 19 Tomato and Basil Sorbet Nothing seems to speak more of summer than fresh basil and gorgeous ripe tomatoes. That’s the time to try this as a first course-or even a refreshing snack. 5 fresh ripe tomatoes cup simple syrup 1 tablespoon tomato paste 6 fresh basil leaves, coarsely chopped Peel, core and seed the tomatoes.
  • Page 20 SHERBETS Sherbets are ices, usually fruit-flavored, similar to sorbets (sometimes the words are used interchangeably) but sherbets usually have more ingredients, such as milk, egg whites or gelatin. We’ve made our milk sherbets with the dieter in mind, using skim and non-fat dry milk instead of whole milk. The fruit recipes can be varied in infinite ways by changing the fruits used.
  • Page 21 Strawberry Mtlk Sherbet 2 cups skim milk cup sugar 6 tablespoons non-fat dry milk teaspoons vanilla extract 1 pint strawberries, washed, hulled and coarsely chopped 1 tablespoon fresh lemon juice Heat the milk, sugar and non-fat dry milk in a saucepan, stirring until the sugar and dry milk are dissolved.
  • Page 22 Carob-Honey Frozen 3 cups unflavored yogurt cup honey cup powdered carob Mix the yogurt, honey and powdered carob in a bowl until smooth. Pour the mixture into the bowl of the machine and freeze about 15 to 20 minutes. Makes about 1 quart. Frozen Strawberry 4 cups commercial strawberry yogurt Place the yogurt in the bowl of the machine and freeze about 15 to 20...
  • Page 23 Butterscotch Sauce Beautifully rich and creamy. cups firmly packed dark brown sugar cup light corn syrup 4 tablespoons unsalted butter teaspoon salt 2 tablespoons water 2 teaspoons vanilla extract cup heavy cream Mix the brown sugar, syrup, butter, salt and water in a saucepan and bring to a full boil.
  • Page 24 Fudge Sauce Guaranteed to make a lush hot fudge sundae. cup heavy cream 3 tablespoons unsalted butter cup sugar cup firmly packed dark brown sugar cup unsweetened cocoa, sifted Combine the cream and butter in a saucepan. Stir over medium heat until the butter melts and the cream just begins to boil.
  • Page 25 Banana Daiquiri 3 ripe bananas cup fresh lemon juice cup rum cup water Working quickly to keep the bananas from darkening, peel and place them in a food processor with the lemon juice. Puree until smooth, then stir in the remaining ingredients.

This manual is also suitable for:

5040 fiume5060 ragusa5050 zara

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