COOK’S COMPANION DBL500 (01) PDF MANUAL

When using this electrical appliance, safety precautions must always be observed, including the following:

READ ALL OF THE INSTRUCTIONS BEFORE USE.

Do not leave appliance when plugged in. Unplug from outlet when not in use. Always unplug before cleaning and removing parts.

Do not use outdoors or on a wet surface. For indoor use only.

Do not let the cord hang over the edge of the work space or touch any hot surfaces.

Place the unit securely in the center of the counter or work space.

Close adult supervision must be provided when this appliance is used by or near children.

Avoid any contact with moving parts. Fingers, hair, clothing, etc. should be kept away during operation.

Using attachments not recommended or sold by Verde Vita, may cause hazards.

Do not operate with a damaged cord. Return the ice cream maker to a repair center or have it repaired by a licensed electrician.

Do not place near hot gas or electric burner.

Keep utensils out of the canister while in use to reduce the risk of harm to persons or to the ice cream maker.

SHARP OR METAL UTENSILS OR OBJECTS SHOULD NOT BE USED ON THE INSIDE OF THE CANISTER. They can scratch or damage it. Rubber or wooden utensils may be used when the ice cream maker is off.

Do not clean with metal scrubbing pads. Pieces can break off and short-circuit electrical parts, creating a possibility of an electrical shock.

To protect against electrical shock, do not immerse plug, cord or motor top in water or any other liquid.

Do not use an extension cord with this ice cream maker.

This ice cream maker is for household use only.

This unit should not be used for other than the intended use.

The unit has a polarized plug (one blade is wider than the other). This 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.

SAVE THESE INSTRUCTIONS

1. Remove all packing materials and literature.

2. Wash the canisters, lid, stir paddle and funnels in warm soapy water. Rinse and dry all parts thoroughly. NEVER immerse motor top in water or any other liquid. NEVER clean any parts in a dishwasher.

1. Before making frozen desserts, it is very important that the canisters be properly frozen. The ice cream maker features double insulated 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.

3. The length of time necessary to properly freeze the canister depends on the temperature in your freezer. Freezing is approximately 8 hours, depending on freezer temperatures ranging from -30°C/-22°F to -17°C/+0°F.

4. Shake the canister to ensure a properly frozen bowl. The canister should have no liquid moving inside. If you hear liquid, it is not frozen.

5. Keep your canisters in the freezer when not in use so you can create frozen desserts anytime.

NOTE: your recipe should be cold and ready before you assemble.

1. Take the frozen canisters from the freezer and fit on the base.

2. Place the stir paddles into the canisters.

3. Fit the lid on the base.

4. Rotate the lockers 90°, then lock the lid.

5. Fit the spindle into the motor top and lock into place.

6. Fit the motor on to the lid, a “click” sound will be heard indicating that both buttons have locked into place.

1. Place the canisters in the freezer for at least 8 hours at 0° or lower (see Freezing the Canister instructions).

2. Follow the recipes in the instruction booklet. Almost any frozen dessert recipe can be used providing it does not make more than 1 3/4 cups of liquid for each canister. 1 3/4 cups will volumize to make 1 pint of ice cream.

3. Prepare the ingredients (see recipes).

4. Take the canisters out of freezer and assemble per assembly instructions. The canisters should be used immediately after removal from freezer because it will begin to thaw once placed in room temperature.

5. Put the funnels into the lid. Plug in the unit to an appropriate outlet. Press the On/Off button. It is important to turn the unit on first before pouring in the mixture.

6. Slowly pour the mixture in the funnel. Leaving at least 1 ½ inches from the top. Fill the other canister. It is at this time that you leave the machine on for about 5–30 minutes (time varies, depending on the coldness of the ingredients and/or canister), or until mixture becomes the desired thickness. If making ice cream, your result should be a soft, custard-like ice cream.

NOTE: Continually check the ice cream mixture while the unit is on.

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 the funnels, lid and stir paddles. Remove the frozen mixture from the bowl with a plastic spoon or plastic scoop. Do not use metal utensils or metal objects in the canister.

8. Ice cream will be a custard like ice cream. If you prefer hard ice cream, place ice cream in an air tight container, then place in the freezer and allow it to set until it reaches your desired hardness. It is recommended to remove the frozen dessert from the canister and place in an airtight, freezer safe container. If the frozen dessert is left 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 possibly damage the canister.

To remove the motor top when done, press both buttons at the same time.

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 temperature, the ingredients should be as cold as possible. Put mixture in the freezer for 1 hour until the mix starts to crystallize. Then pour mixture into ice cream maker.

Take the motor top off and turn it on. If it works, the unit wasn’t turned on before adding the mix. Pour mix into the canister AFTER the unit is turned on.

1. Clean the canisters, paddles, lid and funnels with warm soapy water.

2. Use a damp cloth to clean the motor top.

3. Never immerse the motor top, plug or cord in water or in any other liquid.

4. Never place the canister in freezer if it is still wet. Make sure all parts are dried thoroughly.

5. Never store plastic parts in freezer.

Read all the instructions and save for future reference.

Cool all cooked recipes in the refrigerator before using.

Flavors will be stronger before freezing.

For best results, chill nuts, fruits, alcohol, and garnishes before adding to the frozen treat. Generally these products are added at the end of the freeze cycle.

For pre-cooked recipes, make the mixture one day before. This will allow it to cool completely and increase in volume. Chilling recipes will produce better results.

Recipes that do not require cooking are best made with an electric mixer to increase the mixture’s volume.

Cream, sugar, eggs, and milk are the most common ingredients in ice cream. Substitutions with similar ingredients may be used depending upon your preference. For example, any type of cream can be used, however, there will be a difference in color, texture and flavor. The richer the cream you use, the richer the results. Heavy cream contains about 36% fat, which is the richest. Whipping cream, coffee (light) cream and half-and-half contain approximately 30%, 18%, and 10% fat respectively.

4 oz. of egg substitute is equivalent to two eggs.

When using or adding eggs or egg substitute in any of our recipes, we recommend heating/cooking the recipe mixture.

The mixture will increase in volume during the freezing process; therefore, pour no more than 1 3/4 cups mixture into a canister.

Artificial sweeteners can be used in place of sugar; however, they should be added when the mixture is cool, at most, room temperature. If sugar is dissolved by heat in a recipe, omit this process when using a sugar substitute. Instead, add sweetener into the mixture until it is thoroughly dissolved.

Adding one small egg white will volumize most mixes.

For better results, drain your yogurt.

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 stop the freezing process.

The taste of sorbets is largely affected by the ripeness and sweetness 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.

Long-term storage of homemade ice cream in the freezer should be done in airtight freezer-safe containers.

Ice cream and other frozen dessert mixtures stay fresh in the refrigerator for several days. However, they should be mixed well minutes before being added to the canister.

The recipes provided are for 2 pints to fill both canisters. If you wish to make two different ice creams, simply cut the recipe in half to make in one canister.

Use the “Basic Vanilla Ice Cream” recipe as a base for creating your own favorite ice cream flavors. As an example, to make a fruit ice cream, decrease the cream or milk by one cup and add one cup of pureed fruit to the basic vanilla ice cream recipe.

NOTE: The ice cream’s texture and taste may change depending on how rich of a cream you use.

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.

Ingredients:

4 oz. egg substitute

3/4 cup of sugar

1 1/4 tsp. vanilla

3/4 cup half and half (or milk)

1 3/4 cups heavy cream

Method:

1. Combine eggs, sugar, and vanilla in a mixing bowl, processor, or a blender.

2. Add cream and half and half (or milk).

3. Mix well and chill thoroughly.

4. Pour the prepared mixture into the frozen canister and operate the ice cream maker according to the general assembly and operating instructions.

Ingredients:

1 cup mashed banana

1/4 cup milk

1 cup orange juice

1/4 cup light corn syrup

1 16-oz carton (2 cups) vanilla yogurt

Method:

1. In a mixing bowl, combine all ingredients and mix well.

2. Pour the prepared mixture into the frozen canister and operate the ice cream maker according to the general assembly and operating instructions.

Ingredients:

3 cups fresh blackberries

1/2 cup water

2/3 cup sugar

1/2 cup orange juice

2 egg whites

Method:

1. Over medium heat, in a saucepan, combine blackberries with water and sugar.

2. Stir until sugar is dissolved.

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.

7. Pour the prepared mixture into the frozen canister and operate the ice cream maker according to the general assembly and operating instructions.

Ingredients:

2 cups plain or vanilla flavored yogurt

1/4 cup light corn syrup

1 tsp. vanilla

1 cup sour cream

3/4 cup sugar

1 cup mini chocolate chips

Method:

1. Combine first five ingredients in a mixing bowl and beat well.

2. Chill thoroughly.

3. Pour the prepared mixture into the frozen canister and operate the ice cream maker according to the general assembly and operating instructions.

4. Add in chocolate chips at end of freezing process.

Ingredients:

2 cups plain or vanilla flavored yogurt

1/4 cup light corn syrup

1/2 – 2/3 cup baking cocoa (to taste)

1 cup sour cream

3/4 cup sugar

Method:

1. Combine all ingredients in a mixing bowl and beat well.

2. Chill thoroughly.

3. Pour the prepared mixture into the frozen canister and operate the ice cream maker according to the general assembly and operating instructions.

Ingredients:

2 cup of heavy cream

1 cup half and half or milk

1 cup sugar

1/2 – 2/3 cups baking cocoa (for taste)

4 oz. egg substitute

1 1/2 teaspoon vanilla

Method:

1. Combine all ingredients in a mixing bowl.

2. Beat well.

3. Chill thoroughly.

4. Pour the prepared mixture into the frozen canister and operate the ice cream maker according to the general assembly and operating instructions.

Ingredients:

1 cup of heavy cream

1 cup half and half or milk

1 cup sugar

1/2 – 2/3 cups baking cocoa (for taste)

4 oz. egg substitute

1 1/2 teaspoon vanilla

1 cup peanut butter

Method:

1. Combine cocoa and sugar in a mixing bowl, processor, or blender and mix.

2. Blend in peanut butter and eggs.

3. Add cream, half and half and vanilla.

4. Beat well and chill thoroughly.

5. Pour the prepared mixture into the frozen canister and operate the ice cream maker according to the general assembly and operating instructions.

Ingredients:

3 tbsp. instant espresso or 4 tbsp. regular instant coffee powder

3 2/3 cups boiling water

1 tbsp. vanilla extract

3/4 cup sugar

Method:

1. Dissolve coffee in boiling water.

2. Stir sugar into coffee until dissolved.

3. Stir in vanilla extract.

4. Chill thoroughly.

5. Pour the prepared mixture into the frozen canister and operate the ice cream maker according to the general assembly and operating instructions.

6. Serve with a dollop of whipped cream and a sprinkle of cocoa.

Ingredients:

1 1/2 cups evaporated skim milk

1 1/2 tsp. plain gelatin

1 cup pureed ripe peaches

4 oz. egg substitute

6 oz. fat-free cream cheese

1 tsp. vanilla

1 cup sugar

1/2 tsp. cinnamon

1/4 tsp. ground all spice

1/4 tsp. ground cloves

1/4 tsp. grated nutmeg

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.

3. Chill thoroughly, then pour the prepared mixture into the frozen canister and operate the ice cream maker according to the general assembly and operating instructions.

Ingredients:

3 cups evaporated skim milk

1 tsp. vanilla extract

1 1/2 tsp. plain gelatin

1 cup sugar

4 oz. egg substitute

1/2 to 3/4 cup baking cocoa (to taste)

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. Pour the prepared mixture into the frozen canister and operate the ice cream maker according to the general assembly and operating instructions.

Ingredients:

1/2 cup evaporated skim milk

3 tbsp. pineapple juice

1 tsp. plain gelatin

4 oz. egg substitute

2 cup vanilla fat-free yogurt

1 tbsp. orange zest

3/4 cup sugar

dash salt

Method:

1. To dissolve gelatin, place 1/2 cup 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 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.

3. Chill thoroughly.

4. Pour the prepared mixture into the frozen canister and operate the ice cream maker according to the general assembly and operating instructions.

Ingredients:

3 egg yolks

1 cup sugar

1/3 cup cocoa

1 cups milk

2 cups cream

1 tsp. vanilla

1 1/2 tbsp. mint extract

Method:

1. Beat milk and egg yolks together. Blend in sugar.

2. In a saucepan, cook over medium heat, stirring constantly, until thick enough to coat the spoon.

3. Remove from heat and gently sift cocoa and add mint into the mixture.

4. Beat well until blended.

5. Cool, then add cream and vanilla.

6. Mix well and refrigerate overnight.

7. Pour the prepared mixture into the frozen canister and operate the ice cream maker according to the general assembly and operating instructions.

Ingredients:

3 eggs

1 cup of sugar

1 1/2 cups milk

2 cups cream

2 tsp. vanilla

Method:

1. Beat eggs and milk together in a large saucepan.

2. Add sugar and cook over low heat, stirring constantly until thickened (approx. 10 minutes).

3. Mixture should coat the spoon.

4. Cool, then add cream and vanilla.

5. Mix well and refrigerate overnight.

6. Pour the prepared mixture into the frozen canister and operate the ice cream maker according to the general assembly and operating instructions.

Ingredients:

2 1/3 cups of water

3/4 cup triple sec

1/2 cup lime juice

2/3 cup tequila

Method:

1. Combine first two ingredients (water and lime juice).

2. Pour the prepared mixture into the frozen canister and operate the ice cream maker according to the general assembly and operating instructions.

3. When complete, add triple sec and tequila and serve.

Ingredients:

1 8-oz can cream of coconut

2 1/2 cups sweetened pineapple juice

1/2 cup dark rum

Method:

1. Combine first two ingredients (cream of coconut and pineapple juice).

2. Pour the prepared mixture into the frozen canister and operate the ice cream maker according to the general assembly and operating instructions.

3. When complete, add rum and serve.

Ingredients:

2 1/4 cups fruit (such as strawberries, raspberries or blueberries)

1/3 cup sugar

3/4 cup water

Method:

1. Combine ingredients in a processor to puree the fruit.

2. Pour the prepared mixture into the frozen canister and operate the ice cream maker according to the general assembly and operating instructions.

Ingredients:

1 cup frozen lemonade concentrate

2 1/4 cups of water

1 cup of sugar

Method:

1. Combine water and sugar in a small saucepan. Simmer to dissolve sugar, cool.

2. Mix ingredients in a mixing bowl, processor, or blender.

3. Pour the prepared mixture into the frozen canister and operate the ice cream maker according to the general assembly and operating instructions.

Ingredients:

1 cup frozen lemonade concentrate

1/2 cup sugar

2 tbsp. grated lemon rind

2 1/4 cups milk

1 egg white

Method:

1. Combine all ingredients and stir until sugar dissolves & mixture appears curdled.

2. Pour the prepared mixture into the frozen canister and operate the ice cream maker according to the general assembly and operating instructions.

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 or sprinkles.

Storage:

Individually wrap frozen cookies and freeze.

Ingredients:

2 1/4 cups non-dairy creamer

4 oz. egg substitute

1 1/2 tsp. plain gelatin

1 cup very ripe mango puree

1/2 cup sugar

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 dissolve the gelatin, stirring if necessary.

2. Add remaining ingredients and mix well in a blender or food processor.

3. Chill thoroughly.

4. Pour the prepared mixture into the frozen canister and operate the ice cream maker according to the general assembly and operating instructions.

Ingredients:

2 1/4 cups non-dairy creamer

4 oz. egg substitute

1 1/2 tsp. plain gelatin

1 cup pureed strawberries

1/2 cup sugar

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 dissolve the gelatin, stirring if necessary.

2. Add remaining ingredients and mix well in a blender or food processor.

3. Chill thoroughly.

4. Pour the prepared mixture into the frozen canister and operate the ice cream maker according to the general assembly and operating instructions.

Ingredients:

1 cup milk

3/4 cup crushed pineapple

2 tbsp. non-fat dry milk

1 can (10 oz.) piña colada mix, partially defrosted

3/4 cup coconut milk

dash salt

2 tbsp. dark rum

Method:

1. In a blender or food processor, combine ingredients (except dark rum) until milk is dissolved.

2. Cover and chill thoroughly.

3. Pour the prepared mixture into the frozen canister and operate the ice cream maker according to the general assembly and operating instructions. Add dark rum towards the end of the freezing process.

Ingredients:

1 cup frozen pineapple concentrate

2 1/4 cups water

3/4 cup of sugar

Method:

1. Combine sugar and water in a small saucepan. Simmer to dissolve the sugar. Cool.

2. Mix all ingredients in a mixing bowl, blender or food processor.

3. Pour the prepared mixture into the frozen canister and operate the ice cream maker according to the general assembly and operating instructions.

Ingredients:

2/3 cup unsalted, shelled pistachios

2 oz egg substitute

1 cup milk

3/4 cup sugar

2 cups whipping cream

1/4 tsp. almond extract

1 tsp. vanilla extract

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. Pour the prepared mixture into the frozen canister and operate the ice cream maker according to the general assembly and operating instructions.

Variation:

1. Substitute pecans or walnuts for pistachios.

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

Ingredients:

1 3/4 cups heavy cream

3/4 cup half and half or milk

3/4 cup sugar

4 oz. egg substitute

1 tsp. vanilla

3/4 cup raspberry puree’

Method:

1. Combine eggs, sugar, and vanilla in a mixing bowl and beat well.

2. Beat in raspberry puree’.

3. Add cream and half and half (or milk).

4. Beat well and chill thoroughly.

5. Pour the prepared mixture into the frozen canister and operate the ice cream maker according to the general assembly and operating instructions.

NOTE: Strawberries, blueberries or black berries can substitute for raspberries.

Ingredients:

1/2 cup half & half (or milk)

8 oz. cream cheese

1 3/4 cups heavy cream

1 1/2 tsp. vanilla

4 oz. egg substitute

3/4 cup pureed strawberries

1 cup sugar

Method:

1. Beat eggs and sugar in a mixer, blender or processor until thick and cream colored.

2. Add milk, cream, vanilla and cream cheese. Mix thoroughly.

3. Add strawberries and mix well.

4. Pour the prepared mixture into the frozen canister and operate the ice cream maker according to the general assembly and operating instructions.