Snowy
Frozen dessert maker
Instruction Booklet
GL5400
Consumer Hotline
Australia
1800 025 059
New Zealand
0800 786 232
Please read these instructions carefully
and retain for future reference.
is a registered Trademark of Sunbeam
Corporation Limited. ACN 000 006 771.
© Sunbeam Corporation Limited 2006.
Features of ‘Snowy’ your frozen
dessert maker
Top & bottom canister latches
Interconnect to support motor unit cover.
On/Off switch
Indicates when the unit is switched on.
0/
0''
Motor unit
Rotates the paddle.
Freezer canister
Pouring hole cover
The freezer canister has been specially
designed to freeze quickly in your freezer and
provide an even temperature throughout the
freezing process.
Enables easy pouring of ingredients during the
freezing process and its transparency allows
observation of the ice cream making process for
perfect results every time. Pouring hole cover
holds the motor unit in place.
Non-slip rubber feet
Non-slip rubber feet provide extra stability.
Paddle extender
Connects the paddle to motor unit.
Ice cream scoop
Paddle
Churns mixture until the right consistency is
achieved.
5
6
Before using your frozen dessert
maker
Using your frozen dessert maker
1.Before using your frozen dessert maker
for the first time, ensure that all packing
material is removed.
5.It is important when making frozen
1.Slide the motor unit onto the pouring hole
cover until it locks in place. Two tabs
underneath will ‘click’ into place.
5.Place the motor unit and cover together
on top of the freezer canister so that all 3
locking tabs are aligned. These tabs are
located at the front and sides of the unit.
desserts that the freezer canister is
properly frozen. The frozen dessert maker
features a double insulated bowl which
requires thorough freezing. For best results,
the freezer canister should be wrapped in a
plastic bag and placed upright in the back
of the freezer, where the temperature is
the coldest. Wrapping the freezer canister
with a plastic bag will prevent odours from
within the freezer, seeping into the freezer
canister. As there is liquid in between the
Canister walls, shake the Canister to check
the ideal freezing condition; you should not
hear any liquid moving within the walls.
2.Wash the freezer canister, pouring hole
Cover, Interconnecting canister latches and
paddle in warm soapy water. Be sure to
rinse and dry all parts thoroughly.
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0''
3.Place freezer canister in the centre of the
bottom canister Latch. Pull bottom canister
latch upwards until connecting tabs click
into place. Use the oval symbol on the
freezer canister and oval cutout on bottom
canister latch as a guide to alignment.
2.Insert the Paddle extender into Motor Unit
Opening.
A
B
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NOTE: Continually storing the freezer canister
in the freezer allows you the flexibility to
make your favourite frozen dessert at a
moment’s notice.
0''
6.Rotate the cover clockwise slightly until the
tabs snap into place.
AVERAGE FREEZER
TEMPERATURE
APPROXIMATE
FREEZING TIME
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0''
4.Next, position Top Canister Latch on top of
Bottom Canister Latch and click into place.
-18˚C
22-24 hrs
3.Connect the paddle to the paddle extender.
C
D
NOTE: The freezer temperature may vary
depending on how many times it is opened
throughout the day.
7.Insert the plug into the power outlet,
then turn the frozen dessert maker on
immediately. This will prevent the paddle
from freezing onto the freezer canister.
8.Pour the prepared frozen dessert mixture
through the pouring hole into the freezer
canister.
4.Remove the freezer canister from freezer.
7
8
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.
11. To avoid overheating the motor, the
• 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.
• 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.
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.
9.The dessert making process will take
anywhere from 12-40 minutes. Do not turn
appliance off during use as the mixture
may freeze and prevent the movement of
the paddle.
12. Remove the paddle from the mixture.
• 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.
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.
• When following recipes that require the
mixture to be pre-cooked, it is best to
prepare the mixture a day in advance to
allow maximum chilling time.
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.
• Be aware that flavours of fruit based
sorbets and ice creams may vary depending
on the ripeness and sweetness of fruit or
juice used.
NOTE: At this stage your frozen dessert will be
a spoonable consistency.
• When preparing dessert mixtures that do
not require pre-cooking, we recommend
using an electric mixer for maximum
aeration, then making sure mixture is very
cold before churning.
14. To further harden the mixture, transfer
your frozen dessert into an airtight
container and place in the freezer.
• 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.
10. To add ingredients after the mixing
process has begun, gently add them
through the Pouring Hole.
• 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 1-2
hours for a firm ice cream.
• 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.
• 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.
• 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 5-10 minutes; this
will make serving easier.
9
10
Tips to making custard based
Care & Cleaning
ice-cream
A traditional creamy ice-cream is made from
a custard base. Here are some steps to help
you achieve perfect custard every time.
• Return the mixture into a clean saucepan
and cook over a low heat, stirring
• Always turn the power off and remove the
plug from the power outlet after use and
before cleaning.
• Pouring Hole Cover, Paddle and Top and
Bottom Canister Latches may be placed
on the top shelf of the dishwasher. Paddle
Extender may be placed in the cutlery tray
of dishwasher.
constantly with a wooden spoon. The
custard mixture is ready when it thickens
and coats the back of a spoon. To test this
place the wooden spoon into the custard
mixture then turn the spoon over. Run your
finger once down the back of the spoon. If
the custard is thick enough it will keep the
finger mark, if it is still runny the mixture
will either not grab onto the back of the
spoon and look very thin or the finger mark
will not stay.
• Make sure the eggs are fresh and are at
room temperature.
• Wash the freezer canister in warm soapy
water. This can be done if the unit is
still partially frozen; it will not damage or
crack the unit. However, if the unit is still
practially frozen you must dry immediately
as the water will start to freeze inside the
unit. Be sure to rinse and dry thoroughly.
Do not use abrasive scouring pads, powders
or cleaners.
• The Motor Unit can be cleaned by using a
damp cloth.
• Have your ingredients measured out and
ready so that you are not leaving anything
waiting.
NOTE: Never immerse Motor unit in water.
• Using a wire whisk or electric hand mixer,
beat the egg yolks and sugar in a large
deep bowl for about 3-4 minutes or until
light and creamy. The colour will go quite
light.
• Do not use sharp objects or utensils
inside the freezer canister. Sharp objects
will scratch and damage the inside of
the freezer canister. A plastic, wooden
or rubber spoon, or spatula, may be
used when the appliance is in the ‘OFF’
position.
NOTE: Never replace the freezer canister in
the Freezer if it is still wet.
• If the mixture separates or curdles then
heat is too high.
• Place the milk/cream required for the
recipe in a saucepan.
• Do not leave the custard unattended while
cooking.
• Heat the milk mixture on a low/medium
heat until the mixture looks like it is
almost about to boil. A good guide is when
little bubbles start to appear around the
edges of the milk. Be careful not to boil.
Should you boil the milk you will need to
start again.
• The custard will take anywhere from 5-15
minutes to thicken depending on the type/
size of saucepan used. It is best to use a
low heat as different stove types will vary
greatly in heat.
• Once the custard has thickened, transfer
the mixture into a heat proof bowl. Allow
the mixture to cool before placing into
the refrigerator, cover and chill for several
hours before use.
• Using a wire whisk, whisk the hot milk
mixture gradually into the egg mixture
making sure that the two are well
combined.
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12
Recipes continued
Recipes
Basic Vanilla Ice Cream 1
Makes 1 litre
Variations to this recipe:
Peppermint Choc Chip
Ice Cream
5.Transfer mixture to a bowl and remove
vanilla pod. Allow to cool before placing in
the fridge for 4-6 hours or until very cold.
Makes approx. 1 litre
Cooking & Prep time:
Chocolate Ice Cream
Makes approx. 1 litre
Cooking & Prep time:
30 minutes + chilling time
Cooking & Prep time:
Tip: For further tips on custard making see
35 minutes + chilling time
1 cup (250ml) milk
35 minutes + chilling time
page 10.
1 quantity basic vanilla ice cream 1
1-2 teaspoons peppermint essence
2 cups (500ml) thickened cream
1 vanilla bean, seeds scraped*
5 egg yolks
6.Position the Frozen dessert maker as
directed on pages 7-8. Turn unit on; add
mixture through the pouring hole.
1 quantity basic vanilla ice cream 1
150g chopped dark chocolate
¹/ cup finely chopped dark chocolate
³
green food colouring (optional)
1.Follow steps 1-7 for Basic Vanilla Ice
cream 1, heating the dark chocolate with
the cream and milk.
7.Mixture will be ready once the paddle
starts to rotate in the other direction, this
will take about 25 minutes.
½ cup (110g) caster sugar
1.Follow steps 1-7 for Basic Vanilla Ice
Cream 1. Omit vanilla bean.
1.Combine milk and cream in a saucepan.
Split vanilla bean in half lengthways.
Scrape out the seeds; add the pod and the
seeds to the saucepan. Bring the mixture
to simmering point over low heat.
2.Omit vanilla bean.
*Vanilla bean can be substituted with 2
teaspoons of vanilla essence
2.Add peppermint essence to mixture before
churning.
Rum & Raisin Ice Cream Makes approx. 1 litre
Cooking & Prep time:
3.Add finely chopped chocolate and food
colouring to the custard mixture through
the pouring hole when churning.
Variations to this recipe:
35 minutes + chilling time
2.Whisk egg yolks and sugar together for 3-4
minutes, until light and creamy.
White Chocolate
1 quantity basic vanilla ice cream 1
Ice Cream
Makes approx. 1 litre
3.Gradually whisk in hot milk mixture into
yolk mixture until well combined.
Basic Vanilla Ice Cream 2 Makes approx.800ml
¹/ cup (55g) chopped raisins
³
2 tablespoons rum
Cooking & Prep time:
Cooking & Prep time:
35 minutes + chilling time
4.Return the mixture into a clean saucepan
and cook, stirring constantly with a wooden
spoon, over low heat until mixture thickens
and coats the back of the spoon.
30 minutes + chilling time
1.Follow steps 1-7 for Basic Vanilla Ice
cream 1. Omit vanilla bean.
1 quantity basic vanilla ice cream 2
150g chopped white chocolate
1 cup (250ml) milk
1 cup (250ml) thickened cream
1 Vanilla Bean*
2.Soak chopped raisins with rum for 1 hour
before churning.
50g finely chopped white chocolate, extra
Tip: For further tips on custard making see
page 10.
3.Position the Frozen dessert maker as
directed on pages 7-8. Turn unit on; add
basic vanilla ice cream mixture through the
pouring hole.
1.Follow steps 1-7 for Basic Vanilla Ice
Cream 2, heating the white chocolate with
the cream and milk. Omit vanilla bean.
4 egg yolks
5.Transfer mixture to a bowl and remove
vanilla pod. Allow to cool before placing
in the fridge to chill for 4-6 hours or until
very cold.
½ cup (110g) caster sugar
2.Add finely chopped chocolate to the
custard mixture through the pouring hole
when churning.
1.Combine milk and cream in a saucepan.
Split vanilla bean in half lengthways.
Scrape out the seeds and add the pod
and the seeds to the saucepan. Bring the
mixture to simmering point over low heat.
4.Once mixture has reached the top of the
paddle pour in soaked raisons and rum.
Churn for a further 5 minutes or until
the paddle starts to rotate in the other
direction.
6.Position the Frozen dessert maker as
directed on pages 7-8. Turn unit on; add
mixture through the pouring hole.
Coffee Ice Cream
Makes approx. 850ml
7.Mixture will be ready once the paddle
starts to rotate in the other direction.
Cooking & Prep time:
2.Whisk egg yolks and sugar together for 3-4
minutes, until light and creamy.
35 minutes + chilling time
*Vanilla bean can be substituted with 2
teaspoons of vanilla essence
3.Gradually whisk in hot milk mixture into
yolk mixture until well combined.
1 quantity basic vanilla ice cream 2
60ml strong fresh espresso
4.Return the mixture into a clean saucepan
and cook, stirring constantly with a wooden
spoon, over low heat until mixture thickens
and coats the back of the spoon. Do not
allow mixture to boil or it will curdle.
1.Follow steps 1-7 for Basic Vanilla Ice
cream 2, heating the coffee with the cream
and milk.
2.Omit vanilla bean.
13
14
Recipes continued
Recipes continued
Variations to this recipe: (Quick Mix Vanilla)
Rocky Road Ice Cream Makes approx. 1.2 litres
Mango Ice Cream
Makes approx. 1 litre
Choc Hazelnut Ice Cream Makes approx. 900ml
Cooking & Prep time:
Cooking & Prep time:
Cooking & Prep time:
Choc-Nut Praline
Ice-cream
10 minutes + chilling time
40 minutes + chilling time
35 minutes + chilling time
Makes approx. 1.25 litres
Cooking & Prep time:
1 quantity Quick Mix Vanilla Ice Cream
1 cup (50g) mini marshmallows
1 quantity basic vanilla ice cream 2
1 quantity basic vanilla ice cream 2
¼ cup chocolate hazelnut spread
4 Ferrero Rocher Chocolates
30 minutes + chilling time
300g fresh or frozen mango flesh, pureed
100g dark chocolate, chopped coarsely
¼ cup (20g) shredded coconut, toasted
1 quantity Quick Mix Vanilla Ice-Cream
1 cup (220g) caster sugar
1.Follow steps 1-7 for Basic Vanilla Ice
cream 2. Omit vanilla bean.
1.Follow steps 1-7 for Basic Vanilla Ice
cream 2, heating the hazelnut spread with
the cream and milk. Omit vanilla bean.
2.Once custard is cold, stir through mango
puree and chill until ready to churn.
½ cup (125ml) water
1.Follow steps 1-4 for Quick Mix Vanilla Ice
Cream.
½ cup (100g) dark chocolate, chopped finely
¼ cup (35gm) toasted flaked almonds
2.Place chocolates into a small clean plastic
bag and crush with a mallet or rolling pin.
Add to the custard mixture through the
pouring hole when churning.
2.Combine marshmallow, chocolate, coconut
in a large bowl.
Strawberry Ice Cream
Makes approx. 1 litre
Cooking & Prep time:
1.Follow steps 1-4 for Quick Mix Vanilla Ice-
Cream.
3.Once the ice cream is finished stir through
the marshmallow mixture. Spoon into a
plastic container; cover and freeze until
firm.
50 minutes + chilling time
2.Meanwhile, combine sugar and water in a
small heavy-based saucepan; stir over low
heat until sugar dissolves. Increase heat;
boil, uncovered, without stirring, about 10
minutes or until syrup is a deep golden
colour.
1 quantity basic vanilla ice cream 2
500g strawberries, hulled
Quick Mix Vanilla
Ice Cream
Makes approx. 1 litre
Tip: The Basic Vanilla ice creams recipe can
¼ cup (55g) caster sugar
Cooking & Prep time:
also be used for this recipe.
5 minutes + chilling time
1.Follow steps 1-7 for Basic Vanilla Ice
cream 2 adding strawberry mixture in step
6. Omit vanilla bean.
1½ cups (375 ml) milk
200g condensed milk
¾ cup (180ml) cream
3.Pour toffee mixture into a 20cm x 20cm
square pan; stand 5 minutes. Sprinkle
chocolate over hot toffee, spreading with a
spatula as chocolate melts, to completely
cover toffee. Sprinkle with almonds;
refrigerate for approximately 20 minutes
or until set. Break choc-nut praline into
shards; pulse in a food processor until
coarsely chopped.
2.To make strawberry mixture process
strawberries in a food processor until
smooth. Press mixture though a fine sieve;
discard seeds.
1 teaspoon vanilla essence
1.Combine milk, condensed milk, cream and
vanilla essence together in a bowl; mix
well.
3.Place strawberry puree and extra sugar in
a saucepan and stir over a low heat until
the sugar has dissolved. Increase heat
and boil, stirring occasionally, for about 8
minutes or until the mixture reduced to 1
cup. Transfer to a heatproof bowl or jug;
chill for 4-6 hours or overnight.
2.Refrigerate mixture until completely
chilled.
4.Once the ice cream is finished stir through
1 cup of the praline mixture; stir to
combine. Spoon into a plastic container;
cover and freeze until firm.
3.Position the Frozen dessert maker as
directed on pages 7-8. Turn unit on; add
mixture through the pouring hole.
4.Once custard is cold; stir through
strawberry mixture and chill until ready to
churn.
4.Mixture will be ready once the paddle
starts to rotate in the other direction.
5.Sprinkle the remaining choc-nut praline on
top of ice-cream when serving.
Tip: The Basic Vanilla ice cream recipes can
also be used for this recipe.
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Recipes continued
Recipes continued
Low Fat Vanilla
Ice Cream
Makes approx. 750ml 1.Follow steps 1-6 for Low Fat Vanilla Ice-
Reduced Fat Basic
Vanilla Ice cream
*Vanilla bean can be substituted with 2
teaspoons of vanilla essence
(630g)
Cream, gently whisking the cocoa powder
and sugar into the hot milk until dissolved.
Makes 1 litre (1000g)
Cooking & Prep time:
Cooking & Prep time:
Nutritional information per 100g
20 minutes + chilling time
Nutritional information per 100g
30 minutes + chilling time
787kj; 12.5g total fat; 7.4g sat fat; 4.7g
protein; 15g carbohydrates; 15g sugars
560kj; 3.4g total fat; 2.2g sat fat; 4.4g
protein; 21g carbohydrates; 20g sugars
1½ teaspoons gelatine
2 tablespoons water
400ml skim milk
This recipe is 40% less fat than our original
Basic Vanilla Ice Cream 1 recipe on page 12
No Added Sugar
Ice Cream
Makes approx 1 litre (740g)
1 cup (250ml) skim milk
Low Fat Strawberry
Ice-Cream
Makes approx. 1 litre
(1180g)
100ml thickened light cream 18% milk fat
¼ cup (55g) caster sugar
2 cups (500ml) thickened light cream
18% milk fat
This recipe is also low in fat. We used CSR
Smart sugar for this recipe but if using another
sugar replacement use ½ cup.
Cooking & Prep time:
1 vanilla bean, seeds scraped*
5 egg yolks
2 teaspoons vanilla essence
40 minutes + chilling time
Cooking & Prep time:
1.Mix gelatine with boiling water and stir
until dissolved.
1 quantity Low Fat Vanilla Ice Cream
500g strawberries, hulled
10 minutes + chilling time
½ cup (110g) caster sugar
1.Combine milk and cream in a saucepan.
Split vanilla bean in half lengthways.
Scrape out the seeds; add the pod and the
seeds to the saucepan. Bring the mixture
to simmering point over low heat.
2.Combine milk, cream, sugar and vanilla in
a saucepan. Bring the mixture to simmering
point over low heat; stirring occasionally
until sugar dissolves.
1 cup (250 ml) Evaporated Skim milk
¼ cup sugar replacement
1½ cups (375 ml) skim milk
4 egg yolks
¼ cup (55g) caster sugar
1.Follow steps 1-6 for Low Fat Vanilla Ice-
Cream adding strawberry mixture in step 5.
3.Remove from heat and add the gelatine
mixture; mix well.
2.To make strawberry mixture, process
strawberries in a food processor until
smooth. Press mixture though a fine sieve;
discard seeds.
2 teaspoons vanilla essence
2.Whisk egg yolks and sugar together for 3-4
minutes, until light and creamy.
4.Refrigerate until completely chilled.
1.Combine ingredients in a large mixing bowl
and mix well.
5.Position the Frozen dessert maker as
directed on pages 7-8. Turn unit on; add
mixture through the pouring hole.
3.Gradually whisk in hot milk mixture into
yolk mixture until well combined.
3.Place strawberry puree and extra sugar in a
saucepan and stir over a low heat until the
sugar has dissolved. Increase heat and boil,
stirring occasionally, for about 8 minutes
or until the mixture has reduced to 1 cup.
Transfer to a heatproof bowl or jug; chill for
several hours.
2.Refrigerate mixture until completely
chilled.
4.Return the mixture into a clean saucepan
and cook, stirring constantly with a wooden
spoon, over low heat until mixture thickens
and coats the back of the spoon.
6.Mixture will be ready once the paddle starts
to rotate in the other direction.
3.Position the Frozen dessert maker as
directed on pages 7-8. Turn unit on; add
mixture through the pouring hole.
Nutritional information per 100g
Tip: For further tips on custard making see
397kj; 3.1g total fat; 2g sat fat; 3.9g protein;
13g carbohydrates; 13g sugars
4.Mixture will be ready once the paddle
starts to rotate in the other direction.
page 10.
4.Combine the ice cream mixture and
strawberry mixture in a jug.
5.Transfer mixture to a bowl and remove
vanilla pod. Allow to cool before placing
in the fridge to chill for 4-6 hours or until
well chilled.
Nutritional information per 100g
Variations to this recipe:
328kj; 2.8g total fat; 0.9g sat fat; 6.8g
protein; 6.5g carbohydrates; 6.5g sugars
Nutritional information per 100g
Low Fat Chocolate
Ice Cream
Makes approx. 750ml
(685g)
326kj; 1.7g total fat; 1.1g sat fat; 2.8
protein; 13g carbohydrates; 13g sugars
6.Position the Frozen dessert maker as
directed on pages 7-8. Turn unit on; add
mixture through the pouring hole.
Cooking & Prep time:
20 minutes + chilling time
7.Mixture will be ready once the paddle
starts to rotate in the other direction.
1 quantity Low Fat Vanilla Ice Cream
¼ cup (30g) cocoa powder
¼ cup (55g) caster sugar
17
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Recipes continued
Recipes continued
GELATO
Green Apple Gelato
makes approx. 750ml
Lemon gelato
Makes approx 750ml
4.Position the Frozen dessert maker as
directed on pages 7-8. Turn unit on; add
mixture through the pouring hole.
There are many different styles of gelato;
we have chosen two styles, sugar syrup and
custard based. Sugar syrup gelato has a light
refreshing taste with a hint of creaminess
to them while a custard based gelato has
a creamier texture but is lighter than ice
cream.
Cooking & Prep time:
Cooking & Prep time:
20 minutes + chilling time
20 minutes + chilling time
5.Mixture will be ready once the paddle
starts to rotate in the other direction or has
thickened.
1 quantity sugar syrup
1 quantity sugar syrup
¼ cup lemon zest
3 small green apples, juiced
2 tablespoons freshly squeezed lemon juice
²/ cup (160ml) freshly squeezed lemon juice
³
²/ cup (160ml) thickened cream
³
Custard Based Gelato
²/ cup (160ml) thickened cream
³
When making sugar syrup based gelato in
Snowy it is essential that the freezer canister
is as cold as possible. In most cases the
paddle may not reverse when making sugar
syrup based gelato. To gauge if your gelato is
ready, wait until the mixture comes close or
to the top of the paddle or looks quite frozen.
This time will vary depending on temperature
of ingredients, freezer canister and ambient
temperature.
Gelato Custard base
Makes approx. 950ml
1.Follow steps 1-2 for sugar syrup, including
the apple and lemon juice into the mixture.
1.Follow steps 1-2 for sugar syrup, including
the lemon zest and juice into the mixture.
Cooking & Prep time:
30 minutes + chilling time
2.Strain mixture through a fine sieve.
Refrigerate for several hours or overnight.
2.Strain mixture through a fine sieve.
Refrigerate for 4-6 hours or overnight.
2 cup (500ml) milk
½ cup (125ml) light cream
5 egg yolks
3.Whisk together the apple syrup and cream
in a jug.
3.Whisk together the lemon syrup and cream
in a jug.
4.Position the Frozen dessert maker as
directed on pages 6-8. Turn unit on; add
mixture through the pouring hole.
4.Position the Frozen dessert maker as
directed on pages 7-8. Turn unit on; add
mixture through the pouring hole.
½ cup (110g) caster sugar
1.Combine milk and cream in a saucepan.
Bring the mixture to simmering point over
low heat.
5.Mixture will be ready once the paddle
starts to rotate in the other direction or has
thickened, this will take about 35 minutes.
5.Mixture will be ready once the paddle
starts to rotate in the other direction or has
thickened.
Sugar Syrup
makes approximately 1 cup
Cooking & Prep time:
2.Whisk egg yolks and sugar together for 3-4
minutes, until light and creamy.
10 minutes + chilling time
Tip: For a slightly greener colour use 1-2 drops
Ruby red grapefruit
gelato
Makes approx. 750ml
1 cup (250ml) water
3.Gradually whisk in hot milk mixture into
yolk mixture until well combined.
of green food colouring.
½ cup (110g) caster sugar
Cooking & Prep time:
4.Return the mixture into a clean saucepan
and cook, stirring constantly with a wooden
spoon, over low heat until mixture thickens
and coats the back of the spoon. Do not
allow mixture to boil or it will curdle.
1.Place the water and sugar in a small
saucepan.
20 minutes + chilling time
1 quantity sugar syrup
2.Stir over a low heat until the sugar
dissolves. Bring to the boil and cook for 2
minutes. Remove from heat. Cool to room
temperature. Refrigerate for several hours
or overnight.
1 tablespoon grated ruby red grapefruit zest
²/ cup (160ml) freshly squeezed ruby red
³
grapefruit juice
Tip: For further tips on custard making see
page 10.
²/ cup (160ml) thickened cream
³
1-2 drops red food colouring, optional
5.Transfer mixture to a bowl; allow to cool
before placing in the fridge to chill for
several hours.
3.Sugar syrup will keep for several weeks
stored in an airtight container in the
refrigerator.
1.Follow steps 1-2 for sugar syrup, including
the grapefruit zest and juice into the
mixture.
6.Position the Frozen dessert maker as
directed on pages 7-8. Turn unit on; add
mixture through the pouring hole.
2.Strain mixture through a fine sieve.
Refrigerate for 4-6 hours or overnight.
7.Mixture will be ready once the paddle
starts to rotate in the other direction.
3.Whisk together the ruby red grapefruit
syrup, cream and red food colouring in a
jug.
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Recipes continued
Recipes continued
Gelato variations
SORBET
Mixed Berry Sorbet
Makes approx. 750ml
Fresh Pineapple and
Mint Sorbet
Makes approx. 750ml
A delicious dairy and fat free dessert which
is a perfect way to finish off a meal or enjoy
as a treat on a hot day! Sorbets have a sugar
syrup base.
Cooking & Prep time:
Chocolate Nougat Gelato makes approx. 1 litre
You will need approximately 1 pineapple for
this recipe
20 minutes + chilling time
Cooking & Prep time:
500g frozen mixed berries, thawed
1½ tablespoons lime juice
1 quantity sugar syrup
35 minutes + chilling time
Cooking & Prep time:
When making sorbets in Snowy it is essential
that the freezer canister is as cold as
1 quantity gelato custard base
10 minutes + chilling time
80g Toblerone chocolate, chopped
50g chopped Toblerone chocolate, extra
possible. In most cases the paddle will not
reverse when making sorbets. To gauge if
your sorbet is ready, wait until the mixture
comes close to the top of the paddle or looks
quite frozen. This time will vary depending on
temperature of ingredients, freezer canister
and abient temperature.
1 quantity sugar syrup
1.Place thawed berries and their juices in
a food processor and puree until smooth.
Push berries through a sieve to remove the
seeds. Chill.
2½ cups freshly juiced pineapple juice
1 tablespoon finely shredded mint
1.Follow steps 1-7 for gelato custard base.
Heating the 80g chocolate with the cream
and milk.
1.Combine the sugar syrup, pineapple juice
and shredded mint and stir to combine.
2.Combine the sugar syrup, berries and lime
juice and stir to combine.
2.Add finely chopped chocolate to the gelato
mixture through the pouring hole when
churning.
2.Position the Frozen dessert maker as
directed on pages 7-8. Turn unit on; add
mixture through the pouring hole.
3.Position the Frozen dessert maker as
directed on pages 7-8. Turn unit on; add
mixture through the pouring hole.
Sugar Syrup
makes approx. 1 cup
Cooking & Prep time:
Passionfruit Gelato
makes approx. 1 litre
3.Mixture will be ready once the paddle
starts to rotate in the other direction or has
thickened.
10 minutes + chilling time
4.Mixture will be ready once the paddle
starts to rotate in the other direction or has
thickened.
You will need approximately 4 passionfruit
for this recipe
1 cup (250ml) water
Cooking & Prep time:
½ cup (110g) caster sugar
30 minutes + chilling time
Watermelon Sorbet
Makes approx. 1 litre
1.Place the water and sugar in a small
saucepan.
You will need 1.2kg watermelon for this
recipe
1 quantity gelato custard base
½ cup passionfruit pulp
2.Stir over a low heat until the sugar
dissolves. Bring to the boil and cook
for 2 minutes. Remove from heat and
allow to cool at room temperature before
refrigerating for a 2-3 hours or until cold.
Cooking & Prep time:
1.Follow steps 1-7 for gelato custard base.
2.Stir through passionfruit before churning.
10 minutes + chilling time
1 quantity sugar syrup
Pistachio Gelato
makes approx. 1 litre
2 cups (500ml) freshly juiced watermelon
2 tablespoons lemon juice
Cooking & Prep time:
40 minutes + chilling time
1.Combine the sugar syrup, watermelon and
lemon juice and stir to combine.
1 quantity gelato custard base
¹/ cup (50g) roasted and chopped pistachios
³
2.Position the Frozen dessert maker as
directed on pages 7-8. Turn unit on; add
mixture through the pouring hole.
1.Follow steps 1-7 for gelato custard base.
2.Add chopped pistachios to the gelato
mixture through the pouring hole when
churning.
3.Mixture will be ready once the paddle
starts to rotate in the other direction or has
thickened.
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Recipes continued
FROZEN YOGURT
Mango Swirl
Frozen Yogurt
Makes approx. 1 litre
Vanilla Frozen Yogurt
makes approx. 1 litre
Cooking & Prep time:
Cooking & Prep time:
15 minutes + chilling time
5 minutes + chilling time
400g mango flesh, fresh or frozen
375g low fat vanilla yogurt
175ml low fat milk
550g vanilla yogurt
260ml milk
135g caster sugar
½ teaspoon vanilla extract
90g caster sugar
1.Blend or process mango flesh until smooth.
Reserve 150g of the flesh to be swirled
through the frozen yogurt at the end.
1.Whisk ingredients together in a large jug.
2.Refrigerate for 1 hour or until well chilled.
3.Position the Frozen dessert maker as
directed on pages 7-8. Turn unit on; add
mixture through the pouring hole.
2.Using an electric mixer, mix the remaining
mango with the yogurt, milk and sugar
until well combined.
4.Mixture will be ready once the paddle
starts to rotate in the other direction or has
thickened.
3.Return mix to fridge until well chilled.
4.Position the Frozen dessert maker as
directed on pages 7-8. Turn unit on; add
mixture through the pouring hole.
5.Mixture will be ready once the paddle
starts to rotate in the other direction or has
thickened.
6.Turn unit off; remove lid and paddle. Using
a spatula gently fold through the remaining
mango pulp just enough to give a swirled
effect. Carefully spoon mixture into a
plastic 1 litre container; freeze until ready
to serve.
‘Sunbeam’, is a registered trademark of Sunbeam
Corporation. Snowy is a trademark of Sunbeam.
Made in China. Due to minor changes in design or
otherwise, the product may differ from the one shown
in this leaflet. Backed by Sunbeam‘s 12 Month
Replacement Guarantee and National Service Network.
© Copyright. SUNBEAM CORPORATION LIMITED 2006.
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771
Sunbeam Corporation is a division of GUD Holdings Ltd.
For more information or advice on this or any other
Sunbeam appliance, visit www.sunbeam.com.au or
contact the Sunbeam Consumer Service Line.
Australia 1800 025 059
New Zealand 0800 786 232
03/06
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