Initial Operation - CTC CLATRONIC ICM 3581 Mode D'emploi

• Use only ripe and soft fruits. Wash the fruit, remove the
peel, pips, seeds or stones. Then cut the fruit into small
pieces.
• For a better taste you can also use fresh pure fruit juices.
• Fill at the most 800 ml ice cream and/or mixture into the
bowl. The ice cream will not be thoroughly mixed, if you fill
in more.
• Always put the bowl into the deep-freeze for at least for
12 hours before making ice cream.
NOTE:
The ice cream can be made faster, if the ingredients have a
temperature of less than 10°C. Otherwise it takes a bit longer.

Initial operation

NOTE:
Before making ice cream, put the bowl into the deep-freeze
and cool it for at least 12 hours at –18°C.
1. Place the ring on the housing.
2. Insert the shaft into the stirring paddle (see. fig. a).
3. Insert the motor housing into the recess in the cover until it
engages (1a).
4. Insert the assembled stirrer into the bottom of the motor.
5. Mix the ingredients according to the recipe. Remove the
bowl from the deep-freeze. Put the mass into the bowl. Do
not overfill the bowl, the max. ingredient amount is 800 ml.
Further ingredients can be added through the feed opening
if necessary.
6. Place the cover with the motor housing and the stirring
paddle on the bowl.
7. Lock the lid with a short rotation clockwise.
8. Make sure the switch on the motor housing is at "0" posi-
tion. Insert the power supply plug into a correctly installed
earthed socket.
9. Start and stop the stirring operation using the switch on the
motor housing.
10. Pull the power supply plug out of the socket.
11. Unlock the lid with a short rotation anti-clockwise. Then
remove the stirrer.
12. Remove the motor housing from the transparent cover.
Recipes
Vanilla ice cream
Ingredients: 4 egg yokes, 200 ml milk, 60 g crystal sugar (fine),
1 teaspoon vanilla sugar, 125 ml cream unsweetened.
Mix the egg yolks with the crystal and vanilla sugar with a mixer
until foamy (the mass must be nearly white). Crystal sugar is
more easily soluble than household sugar. Add liquid cream.
Warm milk in a pot, add egg yolk mixture. Heat for further
2 min., do not allow to boil. Allow the mixture to cool down and
then put into deep-freeze for 20 min. (not longer, to prevent
crystallising). Then mix again briefly and fill into the ice cream
bowl. Mix for approximately 30-40 min. in the ice cream maker.
In the beginning it looks somewhat granular, becomes smooth
later however.
Frozen Yoghurt
Ingredients: 500 ml yoghurt mass, 125 g sugar, 1 teaspoon
vanilla excerpt, 3 egg whites.
For the yoghurt mass, put about 1 kg skimmed milk yoghurt into
a strainer, which has been lined with a thin cloth. Put transpar-
ent film on top, weigh down with a plate, and allow to drip off for
at least 6 hours. The yoghurt should now have the consistency
of firm curd cheese or cream cheese. Mix yoghurt mass, sugar
and vanilla excerpt well. Mix the egg white until stiff and mix
carefully with the mass. Fill the mass into the bowl and run the
ice cream maker for approx. 30-40 min.. Depending upon taste,
you can also select a shorter preparing time.
According to taste, you can also refine the yoghurt mixture:
Basic mixture (see above) with additionally e.g. up to 250 g fruit
puree or a crushed, ripe banana or berry pieces according to
taste.
NOTE:
Add the further ingredients to the basic mixture and cool ev-
erything thoroughly in the refrigerator again: On the one hand
in the aromas blend better and on the other hand making ice
cream in the ice cream machine is faster.
Lime sorbet
Ingredients: 200 g crystal sugar, 200 ml water, 7 limes,
½ orange, 1 egg white.
Put fine crystal sugar (more easily soluble than normal house-
hold sugar) and 200 ml water into a pan. Stir at low temperature
with a wooden spoon, until the sugar has dissolved. Then cook
for approx. 1 min. and allow to cool. Mix the juice of 7 limes
(approx. 175 ml) with the juice ½ orange. Add sugar syrup. Beat
the egg white of a small egg (or half of a large egg) until nearly
stiff and mix into the juice mixture. It is best to put this mixture
into the deep freeze for 20 min. (not longer, too prevented
crystallising). Then mix again briefly and put into the bowl. Mix
for approximately 30 min. in the ice cream maker.
Lime sorbet should be eaten relatively quickly, so that it does
not become liquid again. This recipe yields approx. 800 ml
sorbet.
You can find further recipes in cookbooks or on the Internet.
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