KUMIO ICE-1535Y INSTRUCTION MANUAL

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completely. Stir in the heavy cream and vanilla to taste. It is best to pre-cooled

in the refrigerator for about 15 minutes before making.

Turn the machine on, pour mixture into removable bowl through ingredient

spout and let mix until thickened, about 30 – 40 minutes.

FRESH STRAWBERRY ICE CREAM

250g fresh ripe strawberries, stemmed and sliced

52.5g freshly squeezed lemon juice

115g granulated sugar

240g whole milk

240g heavy cream

1 teaspoon pure vanilla extract

In a small bowl, combine the strawberries with the lemon juice and 115g

granulated sugar, stir gently and allow to the strawberries to macerate in the

juices for 2 hours.

In a medium bowl, use a hand mixer or a whisk to combine the milk and

granulated sugar until the sugar is dissolved.

Stir in the heavy cream plus any accumulated juices from the strawberries and

vanilla. Turn the machine on, pour mixture into removable bowl through

ingredient spout and let mix until thickened, about 30 – 40 minutes. Add the

sliced strawberries during the last 5 minutes of freezing.

FRESH LEMON SORBET

350g granulated sugar

420g pure water

120g freshly squeezed lemon juice

0.5 tablespoon finely chopped lemon zest *

Combine the granulated sugar and water in a medium saucepan and bring to a

boil over medium-high heat. Reduce heat to low and simmer without stirring

until the sugar dissolves, about 3 – 5 minutes. Cool completely. This is called a

simple syrup, and may be made ahead in larger quantities to have on hand for

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KUMIO ICE-1535Y 1.6-Quart Ice Cream Maker with Compressor, No Pre-Freezing, 4 Modes Ice Cream Maker Machine