Recipes - MIA Ice Cream Wonder Mode D'emploi

• The time which is necessary to properly freeze the cooling container (at least 8 hours),
will depend upon how cold the freezer temperature is. Leave the cooling container in the
freezer overnight to ensure best result.
• Keeping the cooling container permanently frozen (therefore keep it in the freezer) allows
you to make your favourite ice-cream whenever you want.
Assembling the appliance:
• Fix the motor unit onto the lid. It will click into place.
• Insert the paddle onto the drive shaft. Put the short end of the drive shaft
into the slot provided. Hold the motor unit with the lid fixed and insert the
drive shaft into the hole.
• Put the transparent lid with motor unit and paddle fixed fittingly onto the
cooling container.
• Take the cooling container out of the freezer. Take pot cloth to prevent
hands from freezing.
• Place the motor unit with lid and paddle fittingly on top of the cooling
container.
• Make sure that the lid is securely locked.
• Turn the ON/OFF switch to the position "I". Note: THE MACHINE MUST
BE SWITCHED ON BEFORE ADDING THE ICE CREAM OR SORBET
RECIPE TO PREVENT THE MIX FROM IMMEDIATELY FREEZING ON
THE INSIDE OF THE BOWL.
• Immediately pour the ice cream mixture through the filler hole into the
cooling container.
• Leave the machine ON for approximately 20-40 minutes.
• NOTE: Maximum operation time is 1 hour. After 1 hour switch off and let the motor cool
down for minimum 1/2 an hour to avoid overheating.
• Keep in mind that fresh home-make ice-cream will not be same consistency than that of
hard, store-bough ice-cream. Rather, the consistency will be frozen, yet kind of soft.
To get hard frozen ice-cream, use a rubber spatula or wooden spoon to fill the ice cream
from the cooling container into a sealed container. Place container back, into the freezer
for several hours, or until ice-cream becomes hard. You may leave the ice-cream in the
cooling container, to harden in the freezer for a short period of time (no more than 30
minutes). Then it will be perfect to serve.

Recipes

Custard based vanilla ice cream
Ingredients : 3 egg yolks – 50 to 60 gr caster sugar – 200 ml semi skimmed milk – 100 ml
double cream– few drops vanilla essence.
Place the egg yolks and sugar in a glass bowl and beat together. Fill the milk into a pot and
slowly bring to boiling point while stirring it, then pour gently and slowly onto the egg mixture
beating together. Return the mixture to the pan and stir constantly until the mixture thickens
and forms a film at the back of the spoon. Do not let it boil or the egg yolk will clot and mixture
will separate. Remove from heat and leave until cold. Stir in the cream and vanilla essence.
Pour the mixture into the freezer bowl with the paddle running. Allow to freeze until the desired
consistency is achieved.
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