Using your frozen dessert maker continued
Handy hints when using Snowy
NOTE: It is extremely important that the freezer canister be used immediately after it is removed from the freezer as it begins to thaw once removed. Ensure the frozen dessert mixture is ready and well chilled, then remove the freezer canister from the freezer.
9.The dessert making process will take anywhere from
NOTE: If after 40 minutes the mixture is not yet solid or has thawed again, do not continue. Possible reasons for the mixture not freezing include: the freezer canister was not cold enough, the mixture was too warm, room temperature is quite warm or the proportion of ingredients were incorrect.
10.To add ingredients after the mixing process has begun, gently add them through the Pouring Hole.
11.To avoid overheating the motor, the direction of the paddle rotation will change if the mixture becomes too thick. If the direction of paddle rotation continues to change, the mixture is completely prepared and the frozen dessert maker should be turned off immediately.
12.Remove the paddle from the mixture.
13.Allow the mixture to sit in the freezer canister for 5 minutes before serving. Only use plastic, rubber or wooden utensils to serve from the Canister bowl. Metal spoons may damage the bowl.
NOTE: At this stage your frozen dessert will be a spoonable consistency.
14.To further harden the mixture, transfer your frozen dessert into an airtight container and place in the freezer.
•The time taken to make a frozen dessert will depend on the ambient temperature of a room, how long the frozen dessert maker has been freezing, the temperature of the freezer and the temperature of the ingredients added to the frozen dessert maker. As a general rule, the cooler these elements, the faster the dessert making process. The churning process of Snowy will take anywhere from 12 minutes to 40 minutes based on this.
•When following recipes that require the mixture to be
•When preparing dessert mixtures that do not require
•The consistency of the ice cream/sorbets should be a spoonable consistency when finished. We recommend however, transferring your ice cream to a container and placing in the freezer for a further
•Foods such as cream, sugar, eggs and milk are often the key ingredients in an ice cream mixture. They may be substituted with similar ingredients to suit your taste and dietary requirements. For example, different varieties of cream may be used, which will produce varying flavours and textures.
•Due to an increase in volume during preparation, the maximum amount of liquid mixture should not exceed 850ml. If using your own recipes, adapt the volume of mixture to these amounts. 850ml of mixture will create approximately 1 litre of ice cream; however sorbets do not expand as much therefore making a smaller quantity.
•Alcohol inhibits the freezing process. If adding alcohol to a recipe, add when the mixture is almost frozen. The best way to judge this is when the mixture reaches the top of the paddle.
•Be aware that flavours of fruit based sorbets and ice creams may vary depending on the ripeness and sweetness of fruit or juice used.
•You can replace sugar with an artificial sweetener. We recommend using one that is in equal proportion (spoon to spoon) to sugar, such as Equal or sweeteners that suggest using half the amount of sugar such as CSR Smart sugar.
•When storing your frozen dessert, ensure the container is no larger than 1 litre and well sealed. Placing a piece of baking paper over the ice cream will prevent ice crystals from forming on the ice cream.
•Frozen desserts are best consumed within 1 month after making them.
•When serving ice cream straight from the freezer, allow the ice cream to sit out at room temperature for
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