Sunbeam Frozen Dessert Maker GL5500 User Manual

Snack Heroes  
Ice Cream Maker  
Instruction Booklet  
GL5500  
Please read these instructions carefully  
and retain for future reference.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR SNACK  
HEROESICE CREAM MAKER  
• Do not place freezer canister or motor unit in a  
dishwasher.  
• This appliance is not a toy.  
• Do not place motor unit in the freezer.  
• Always operate on a flat surface.  
Sunbeam is very safety conscious when  
designing and manufacturing consumer products,  
but it is essential that the product user also  
exercise care when using an electrical appliance.  
Listed below are precautions which are essential  
for the safe use of an electrical appliance:  
• Read carefully and save all the instructions  
provided with an appliance.  
• Always turn the power off at the power outlet  
before you insert or remove a plug. Remove  
by grasping the plug - do not pull on the cord.  
Turn the power off and remove the plug  
when the appliance is not in use and  
before cleaning.  
• Do not use your appliance with an extension  
cord unless this cord has been checked  
and tested by a qualified technician or  
service person.  
• Always use your appliance from a power  
outlet of the voltage (A.C. only) marked  
on the appliance.  
• This appliance is not intended for use by  
persons (including children) with reduced  
physical, sensory or mental capabilities, or  
lack of experience and knowledge, unless they  
have been given supervision or instruction  
concerning use of the appliance by a person  
responsible for their safety.  
• Children should be supervised to ensure that  
they do not play with the appliance.  
• The temperature of accessible surfaces may be  
high when the appliance is operating.  
• Never leave an appliance unattended while  
in use.  
• Do not use an appliance for any purpose  
other than its intended use.  
• Do not place an appliance on or near a hot gas  
flame, electric element or on a heated oven.  
• Do not place on top of any other appliance.  
• Do not let the power cord of an appliance hang  
over the edge of a table or bench top or touch  
any hot surface.  
• Do not operate any electrical appliance with  
a damaged cord or after the appliance has  
been damaged in any manner. If damage is  
suspected, return the appliance to the nearest  
Sunbeam Appointed Service Centre  
for examination, repair or adjustment.  
• For additional protection, Sunbeam  
recommend the use of a residual current  
device (RCD) with a tripping current not  
exceeding 30mA in the electrical circuit  
supplying power to your appliances.  
• Do not immerse the appliance in water  
or any other liquid unless recommended.  
• Appliances are not intended to be operated  
by means of an external timer or separate  
remote control system.  
• This appliance is intended to be used in  
household and similar applications such  
as: staff kitchen areas in shops, offices and  
other working environments; farm houses; by  
clients in hotels, motels and other residential  
type environments; bed and breakfast type  
environments.  
If you have any concerns regarding the performance and use of your appliance, please visit  
Ensure the above safety precautions are understood.  
1
 
Features of your Snack Heroes  
Ice Cream Maker  
On/Off switch  
Indicates when the unit is switched on.  
Motor unit  
Rotates the paddle.  
Pouring hole cover  
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.  
Paddle extender  
Connects the paddle to motor unit.  
Paddle  
Churns mixture until the right consistency is  
achieved.  
2
 
Freezer canister  
The freezer canister has been specially  
designed to freeze quickly in your freezer and  
provide an even temperature throughout the  
freezing process.  
Locking Tabs  
Holds the pouring hole cover and base in place.  
Base  
Holds the freezer canister.  
Non-slip rubber feet  
Non-slip rubber feet provide extra stability.  
3
 
Before using your Snack Heroes  
Ice Cream Maker  
1.Before using your ice cream maker for the  
first time, ensure that all packing material  
is removed.  
3.It is important when making ice cream  
that the freezer canister is properly frozen.  
The ice cream maker features a double  
insulated bowl which requires thorough  
freezing. For best results wrap the freezer  
canister in a plastic bag and place upright  
in the back of the freezer, where it is  
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  
if fully frozen; you should not hear any  
liquid moving within the walls.  
2.Remove the motor base from the pouring  
hole cover. Wash the freezer canister,  
paddle, pouring hole cover and base in  
warm soapy water. Be sure to rinse and dry  
all parts thoroughly. Wipe the motor unit  
with a damp cloth.  
NOTE: Continually storing the freezer canister  
in the freezer allows you the flexibility to  
make your favourite ice cream at a moment’s  
notice.  
AVERAGE FREEzER  
APPROxIMATE  
TEMPERATURE  
FREEzING TIME  
-18˚C  
20-22 hrs  
NOTE: The freezer temperature may vary  
depending on how many times it is opened  
throughout the day.  
4
 
Using your Snack Heroes  
Ice Cream Maker  
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 freezer canister into the base.  
6.Place the pouring hole cover onto the base  
so that all 4 locking tabs are aligned.  
2.Insert the paddle extender into the motor  
unit opening.  
7.Rotate clockwise slightly until the tabs lock  
into place.  
3.Connect the paddle to the paddle extender.  
8.Insert the plug into the power outlet and  
turn the ice cream maker on immediately.  
This will prevent the paddle from freezing  
onto the freezer canister.  
9.Pour the prepared ice cream mixture  
through the pouring hole into the freezer  
canister.  
4.Remove the freezer canister from freezer.  
5
 
Using your Snack HeroesIce Cream Maker (continued)  
NOTE: It is extremely important that the  
freezer canister is used immediately after it is  
removed from the freezer as it begins to thaw  
once removed. Ensure the ice cream mixture  
is ready and well chilled, then remove the  
freezer canister from the freezer.  
12. When the mixture has thickened and  
reaches the top of the paddle, the ice  
cream is completely prepared and the  
ice cream maker should be turned off.  
To avoid the motor overheating, the ice  
cream maker may turn itself off when  
the mixture has thickened and is ready.  
10. The ice cream maker process will take  
anywhere from 20-40 minutes. Do  
not turn appliance off during use as  
the mixture may freeze and prevent  
movement of the paddle.  
13. Remove the paddle from the mixture.  
14. 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 freezer  
canister. Metal spoons may damage the  
bowl.  
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, the mixture was too warm, room  
temperature is quite warm or the proportion  
of the ingredients were incorrect.  
NOTE: At this stage your ice cream will be a  
spoonable consistency.  
15. To further harden the mixture, transfer  
your ice cream into a clean, covered  
airtight container and place in the  
freezer.  
11. To add ingredients after the mixture  
process has begun, gently add them  
through the pouring hole.  
6
 
Handy Hints when using your  
Snack Heroes Ice Cream Maker  
• The time taken to make ice cream will  
depend on the ambient temperature of  
a room, how long the freezer canister  
has been freezing, the temperature of  
the freezer and the temperature of the  
ingredients added to the ice cream  
maker. As a general rule, the cooler these  
elements, the faster the ice cream making  
process. The churning process will take  
anywhere from 20-40 minutes based on  
this.  
• 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.  
• When preparing ice cream 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.  
• 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.  
• 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 ice cream, 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.  
• Ice cream is best consumed within  
2 weeks.  
• 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.  
7
 
Tips to Making Custard Based  
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.  
• Make sure the eggs are fresh and are at  
room temperature.  
• Have your ingredients measured out and  
ready so that you are not leaving anything  
waiting.  
• 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.  
• Return the mixture into a clean saucepan  
and cook over a low heat, stirring  
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.  
• If the mixture separates or curdles then  
heat is too high.  
• Do not leave the custard unattended while  
cooking.  
• 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.  
• Place the milk/cream required for the  
recipe in a saucepan.  
• 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.  
• 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.  
8
 
Care & Cleaning  
• Always turn the power off and remove the  
plug from the power outlet after use and  
before cleaning.  
• Pouring hole cover, paddle and base  
may be placed on the top shelf of the  
dishwasher.  
NOTE: Never place the freezer canister in the  
dishwasher.  
• 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  
partially 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 should be cleaned by using  
a damp cloth.  
NOTE: Never immerse motor unit in water.  
• 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 place the freezer canister in the  
freezer if it is still wet.  
9
 
Recipes  
Basic Vanilla Ice Cream 1  
Makes 1 litre  
Variations to this recipe:  
Cooking & Prep time:  
20 minutes + chilling time  
Chocolate Ice Cream  
Makes approx. 1 litre  
Cooking & Prep time:  
1 cup (250ml) milk  
20 minutes + chilling time  
2 cups (500ml) thickened cream  
1 vanilla bean, seeds scraped*  
5 egg yolks  
1 quantity basic vanilla ice cream 1  
150g chopped dark chocolate  
1.Follow steps 1-7 for basic vanilla ice cream  
1, heating the dark chocolate with the  
cream and milk.  
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.Whisk egg yolks and sugar together for 3-4  
minutes, until light and creamy.  
3.Gradually whisk in hot milk mixture into  
yolk mixture until well combined.  
2.Omit vanilla bean.  
Rum & Raisin Ice Cream Makes approx. 1 litre  
Cooking & Prep time:  
40 minutes + chilling time  
1 quantity basic vanilla ice cream 1  
¹/ cup (55g) chopped raisins  
³
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.  
1 tablespoons dark rum  
1.Soak chopped raisins with rum for 1 hour  
before churning.  
2.Follow steps 1-7 for basic vanilla ice cream  
1. Omit vanilla bean.  
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.  
4.Once mixture has reached the top of the  
paddle, pour in the soaked raisins and  
rum. Churn for a further 5 minutes or until  
the ice cream maker turns itself off.  
Tip: For further tips on custard making see  
page 8.  
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.  
6.Position the ice cream maker as directed  
on pages 5-6. Turn unit on; add mixture  
through the pouring hole..  
7.When mixture has thickened and reaches  
the top of the paddle, the ice cream is  
completely prepared and the ice cream  
maker should be turned off. To avoid the  
motor overheating, the ice cream maker  
may turn itself off when the mixture has  
thickened and is ready.  
* Vanilla bean can be substituted with 2  
teaspoons of vanilla essence  
10  
 
Recipes (continued)  
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:  
25 minutes + chilling time  
Tip: For further tips on custard making see  
page 8.  
1 quantity basic vanilla ice cream 1  
1 teaspoon peppermint essence  
55g finely chopped dark chocolate  
green food colouring (optional)  
6.Position the ice cream maker as directed  
on pages 5-6. Turn unit on; add mixture  
through the pouring hole.  
7.When mixture has thickened and reaches  
the top of the paddle, the ice cream is  
completely prepared and the ice cream  
maker should be turned off. To avoid the  
motor overheating, the ice cream maker  
may turn itself off when the mixture has  
thickened and is ready.  
1.Follow steps 1-7 for basic vanilla ice cream  
1. Omit vanilla bean.  
2.Add peppermint essence to mixture before  
churning.  
3.Add finely chopped chocolate and food  
colouring to the custard mixture through  
the pouring hole when churning.  
* Vanilla bean can be substituted with 2  
teaspoons of vanilla essence  
Basic Vanilla Ice Cream 2 Makes approx. 800ml  
Variations to this recipe:  
Cooking & Prep time:  
25 minutes + chilling time  
White Chocolate  
Ice Cream  
Makes approx. 1 litre  
1 cup (250ml) milk  
1 cup (250ml) thickened cream  
1 Vanilla Bean*  
Cooking & Prep time:  
30 minutes + chilling time  
1 quantity basic vanilla ice cream 2  
150g chopped white chocolate  
4 egg yolks  
½ cup (110g) caster sugar  
50g finely chopped white chocolate, extra  
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.  
1.Follow steps 1-7 for basic vanilla ice cream  
2, heating the white chocolate with the  
cream and milk. Omit vanilla bean.  
2.Add finely chopped chocolate to the  
custard mixture through the pouring hole  
when churning.  
2.Whisk egg yolks and sugar together for 3-4  
minutes, until light and creamy.  
3.Gradually whisk in hot milk mixture into  
yolk mixture until well combined.  
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.  
11  
 
Recipes (continued)  
Coffee Ice Cream  
Makes approx. 850ml  
a plastic container; cover and freeze until  
firm. Sprinkle remaining praline mixture  
over the ice cream before serving.  
Cooking & Prep time:  
20 minutes + chilling time  
Cookies and Cream  
Makes approx. 1 litre  
1 quantity basic vanilla ice cream 2  
60ml strong fresh espresso*  
Cooking & Prep time:  
20 minutes + chilling time  
1.Follow steps 1-7 for basic vanilla ice cream  
2, heating the coffee with the cream and  
milk.  
1 quantity basic vanilla ice cream 2  
150g Oreo cookies, roughly chopped  
2.Omit vanilla bean.  
1.Follow steps 1-7 for basic vanilla ice cream  
2.  
2. Add Oreo cookies in step 5 after custard  
mixture is cold.  
* Fresh espresso can be substituted with 2  
teaspoons of instant coffee dissolved in 1  
tablespoon of water  
Choc Hazelnut Ice Cream Makes approx. 900ml  
Peanut Butter Brittle  
Makes approx. 1 litre  
Cooking & Prep time:  
Cooking & Prep time:  
30 minutes + chilling time  
40 minutes + chilling time  
1 quantity basic vanilla ice cream 2  
1 quantity basic vanilla ice cream 2  
¼ cup crunchy peanut butter  
1 cup (220g) caster sugar  
¹⁄ cup chocolate hazelnut spread  
³
5 Ferrero Rocher chocolates  
¼ cup water  
1.Follow steps 1-7 for basic vanilla ice cream  
2, heating the hazelnut spread with the  
cream and milk. Omit vanilla bean.  
2.Place chocolates into a small clean plastic  
bag and crush with a mallet or rolling pin.  
¼ cup roasted, salted peanuts, chopped  
1.Follow steps 1-7 for basic vanilla ice cream  
2, heating the peanut butter in with the  
milk and cream.  
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.  
3. Pour toffee mixture into a 20cm x 20cm  
square pan; stand 5 minutes. Sprinkle  
peanuts over toffee. Refrigerate for  
approximately 20 minutes or until set.  
Break praline into shards; pulse in a food  
processor until coarsely chopped.  
3.Add to the custard mixture through the  
pouring hole when churning.  
Easy Mix Vanilla  
Ice Cream  
Makes approx. 1 litre  
Cooking & Prep time:  
40 minutes + chilling time  
1½ cups (375 ml) milk  
200g condensed milk  
¾ cup (180ml) cream  
1 teaspoon vanilla essence  
4. Once the ice cream is finished, stir  
through 1 cup of the praline. Spoon into  
1.Combine milk, condensed milk, cream and  
vanilla essence together in a bowl; mix well.  
12  
 
Recipes (continued)  
2.Refrigerate mixture until completely  
chilled.  
3.Position the ice cream maker as directed  
on pages 5-6. Turn unit on; add mixture  
through the pouring hole.  
4.Once the ice cream is finished stir through  
1 cup of the honey comb praline mixture;  
stir to combine. Spoon into a plastic  
container; cover and freeze until firm.  
Tip: The basic vanilla ice cream recipes can  
4.When mixture has thickened and reaches  
the top of the paddle, the ice cream is  
completely prepared and the ice cream  
maker should be turned off. To avoid the  
motor overheating, the ice cream maker  
may turn itself off when the mixture has  
thickened and is ready.  
also be used for this recipe.  
Rocky Road Ice Cream Makes approx. 1.2 litres  
Cooking & Prep time:  
20 minutes + chilling time  
1 quantity easy mix vanilla ice cream  
1 cup (50g) mini marshmallows  
100g dark chocolate, chopped coarsely  
Variations to this recipe: (Easy Mix Vanilla)  
¹⁄ cup shredded coconut, toasted  
³
Choc-Honey Comb  
Praline Ice Cream  
Makes approx. 1.25 litres  
1.Follow steps 1-4 for easy mix vanilla ice  
cream.  
Cooking & Prep time:  
2.Combine marshmallow, chocolate, coconut  
in a large bowl.  
3.Once the ice cream is finished stir through  
the marshmallow mixture. Spoon into a  
plastic container; cover and freeze until  
firm.  
20 minutes + chilling time  
1 quantity easy mix vanilla ice cream  
1 cup (220g) caster sugar  
½ cup (125ml) water  
½ cup (100g) honey comb chocolate  
Tip: The basic vanilla ice cream recipes can  
¹⁄ cup (75gm) honey comb, chopped  
³
also be used for this recipe.  
1.Follow steps 1-4 for easy mix vanilla ice  
cream.  
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.  
3.Pour toffee mixture into a 20cm x 20cm  
square pan; stand for 5 minutes. Sprinkle  
honey comb chocolate over hot toffee.  
Refrigerate for approximately 20 minutes  
or until set. Break praline into shards;  
pulse in a food processor until coarsely  
chopped.  
13  
 
Recipes (continued)  
Low Fat Vanilla  
Ice Cream  
Makes approx. 750ml Variations to this recipe:  
(630g)  
Low Fat Chocolate  
Ice Cream  
Makes approx. 750ml  
(685g)  
Cooking & Prep time:  
25 minutes + chilling time  
Cooking & Prep time:  
1½ teaspoons gelatine  
2 tablespoons water  
400ml skim milk  
20 minutes + chilling time  
1 quantity low fat vanilla ice cream  
¼ cup (30g) cocoa powder  
¼ cup (55g) caster sugar  
100ml thickened light cream 18% milk fat  
¼ cup (55g) caster sugar  
1.Follow steps 1-6 for low fat vanilla ice  
cream, gently whisking the cocoa powder  
and sugar into the hot milk until dissolved.  
2 teaspoons vanilla essence  
1.Mix gelatine with boiling water and stir  
until dissolved.  
Nutritional information per 100g  
2.Combine milk, cream, sugar and vanilla in  
a saucepan. Bring the mixture to simmering  
point over low heat; stirring occasionally  
until sugar dissolves.  
560kj; 3.4g total fat; 2.2g sat fat; 4.4g  
protein; 21g carbohydrates; 20g sugars  
3.Remove from heat and add the gelatine  
mixture; mix well.  
4.Refrigerate until completely chilled.  
5.Position the ice cream maker as directed  
on pages 5-6. Turn unit on; add mixture  
through the pouring hole.  
6.When mixture has thickened and reaches  
the top of the paddle, the ice cream is  
completely prepared and the ice cream  
maker should be turned off. To avoid the  
motor overheating, the ice cream maker  
may turn itself off when the mixture has  
thickened and is ready  
Nutritional information per 100g  
397kj; 3.1g total fat; 2g sat fat; 3.9g protein;  
13g carbohydrates; 13g sugars  
14  
 
Recipes (continued)  
Low Fat Strawberry  
Ice Cream  
Makes approx. 1 litre  
(1180g)  
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.  
Cooking & Prep time:  
40 minutes + chilling time  
1 quantity low fat vanilla ice cream  
500g strawberries, hulled  
2.Whisk egg yolks and sugar together for 3-4  
minutes, until light and creamy.  
¼ cup (55g) caster sugar  
3.Gradually whisk in hot milk mixture into  
yolk mixture until well combined.  
1.Follow steps 1-6 for low fat vanilla ice  
cream adding strawberry mixture in step 5.  
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.  
2.To make strawberry mixture, process  
strawberries in a food processor until  
smooth. Press mixture though a fine sieve;  
discard seeds.  
Tip: For further tips on custard making see  
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.  
page 8.  
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.  
6.Position the ice cream maker as directed  
on pages 5-6. Turn unit on; add mixture  
through the pouring hole.  
4.Combine the ice cream mixture and  
strawberry mixture in a jug.  
7.When mixture has thickened and reaches  
the top of the paddle, the ice cream is  
completely prepared and the ice cream  
maker should be turned off. To avoid the  
motor overheating, the ice cream maker  
may turn itself off when the mixture has  
thickened and is ready.  
Nutritional information per 100g  
326kj; 1.7g total fat; 1.1g sat fat; 2.8  
protein; 13g carbohydrates; 13g sugars  
Reduced Fat Basic  
Vanilla Ice cream  
Makes 1 litre (1000g)  
Cooking & Prep time:  
40 minutes + chilling time  
*Vanilla bean can be substituted with 2  
teaspoons of vanilla essence  
This recipe is 40% less fat than our original  
basic vanilla ice cream 1 recipe on page 10  
Nutritional information per 100g  
787kj; 12.5g total fat; 7.4g sat fat; 4.7g  
protein; 15g carbohydrates; 15g sugars  
1 cup (250ml) skim milk  
2 cups (500ml) thickened light cream  
18% milk fat  
1 vanilla bean, seeds scraped*  
5 egg yolks  
15  
 
Recipes (continued)  
No Added Sugar  
GELATO  
Ice Cream  
Makes approx 1 litre (740g)  
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.  
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:  
10 minutes + chilling time  
When making sugar syrup based gelato it is  
essential that the freezer canister is as cold  
as possible. In most cases the ice cream  
maker will not turn itself off as gelato has a  
softer consistency. 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.  
1 cup (250 ml) evaporated skim milk  
¼ cup sugar replacement  
1½ cups (375 ml) skim milk  
4 egg yolks  
2 teaspoons vanilla essence  
1.Combine ingredients in a large mixing bowl  
and mix well.  
2.Refrigerate mixture until completely  
chilled.  
Sugar Syrup  
Makes approx. 1 cup  
3.Position the ice cream maker as directed  
on pages 5-6. Turn unit on; add mixture  
through the pouring hole.  
Cooking & Prep time:  
10 minutes + chilling time  
1 cup (250ml) water  
4.When mixture has thickened and reaches  
the top of the paddle, the ice cream is  
completely prepared and the ice cream  
maker should be turned off. To avoid the  
motor overheating, the ice cream maker  
may turn itself off when the mixture has  
thickened and is ready.  
½ cup (110g) caster sugar  
1.Place the water and sugar in a small  
saucepan.  
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.  
3.Sugar syrup will keep for several weeks  
stored in an airtight container in the  
refrigerator.  
Nutritional information per 100g  
328kj; 2.8g total fat; 0.9g sat fat; 6.8g  
protein; 6.5g carbohydrates; 6.5g sugars  
16  
 
Recipes (continued)  
Green Apple Gelato  
Makes approx. 750ml  
3.Whisk together the lemon syrup and cream  
in a jug.  
Cooking & Prep time:  
4.Position the ice cream maker as directed  
on pages 5-6. Turn unit on; add mixture  
through the pouring hole.  
20 minutes + chilling time  
1 quantity sugar syrup  
3 small green apples, juiced  
5.When mixture has thickened and reaches  
the top of the paddle, the ice cream is  
completely prepared and the ice cream  
maker should be turned off. To avoid the  
motor overheating, the ice cream maker  
may turn itself off when the mixture has  
thickened and is ready.  
2 tablespoons freshly squeezed lemon juice  
²/ cup (160ml) thickened cream  
³
1.Follow steps 1-2 for sugar syrup, including  
the apple and lemon juice into the mixture.  
2.Strain mixture through a fine sieve.  
Refrigerate for several hours or overnight.  
3.Whisk together the apple syrup and cream  
in a jug.  
4.Position the ice cream maker as directed  
on pages 5-6. Turn unit on; add mixture  
through the pouring hole.  
Ruby Red Grapefruit  
Gelato  
Makes approx. 750ml  
Cooking & Prep time:  
20 minutes + chilling time  
1 quantity sugar syrup  
5.When mixture has thickened and reaches  
the top of the paddle, the ice cream is  
completely prepared and the ice cream  
maker should be turned off. To avoid the  
motor overheating, the ice cream maker  
may turn itself off when the mixture has  
thickened and is ready.  
1 tablespoon grated ruby red grapefruit zest  
²/ cup (160ml) freshly squeezed ruby red  
³
grapefruit juice  
²/ cup (160ml) thickened cream  
³
1-2 drops red food colouring, optional  
1.Follow steps 1-2 for sugar syrup, including  
the grapefruit zest and juice into the  
mixture.  
Tip: For a slightly greener colour use 1-2 drops  
of green food colouring.  
2.Strain mixture through a fine sieve.  
Refrigerate for 4-6 hours or overnight.  
Lemon Gelato  
Makes approx. 750ml  
Cooking & Prep time:  
20 minutes + chilling time  
3.Whisk together the ruby red grapefruit syrup,  
cream and red food colouring in a jug.  
4.Position the ice cream maker as directed  
on pages 5-6. Turn unit on; add mixture  
through the pouring hole.  
5.When mixture has thickened and reaches  
the top of the paddle, the ice cream is  
completely prepared and the ice cream  
maker should be turned off. To avoid the  
motor overheating, the ice cream maker  
may turn itself off when the mixture has  
thickened and is ready.  
1 quantity sugar syrup  
¼ cup lemon zest  
²/ cup (160ml) freshly squeezed lemon juice  
³
²/ cup (160ml) thickened cream  
³
1.Follow steps 1-2 for sugar syrup, including  
the lemon zest and juice into the mixture.  
2.Strain mixture through a fine sieve.  
Refrigerate for 4-6 hours or overnight.  
17  
 
Recipes (continued)  
Custard Based Gelato  
Gelato variations  
Gelato Custard Base  
Makes approx. 950ml  
Chocolate Nougat Gelato Makes approx. 1 litre  
Cooking & Prep time:  
Cooking & Prep time:  
35 minutes + chilling time  
25 minutes + chilling time  
2 cup (500ml) milk  
½ cup (125ml) light cream  
5 egg yolks  
1 quantity gelato custard base  
80g Toblerone chocolate, chopped  
50g chopped Toblerone chocolate, extra  
½ cup (110g) caster sugar  
1.Follow steps 1-7 for gelato custard base.  
Heating the 80g chocolate with the cream  
and milk.  
2.Add chopped chocolate to the gelato  
mixture through the pouring hole when  
churning.  
1.Combine milk and cream in a saucepan.  
Bring the mixture to simmering point over  
low heat.  
2.Whisk egg yolks and sugar together for 3-4  
minutes, until light and creamy.  
3.Gradually whisk in hot milk mixture into  
yolk mixture until well combined.  
Passionfruit Gelato  
You will need approximately 4 passionfruit  
for this recipe  
Makes approx. 1 litre  
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.  
Cooking & Prep time:  
40 minutes + chilling time  
1 quantity gelato custard base  
Tip: For further tips on custard making see  
¹⁄ cup passionfruit pulp  
³
page 8.  
1.Follow steps 1-7 for gelato custard base.  
2.Stir through passionfruit before churning.  
5.Transfer mixture to a bowl; allow to cool  
before placing in the fridge to chill for  
several hours.  
6.Position the ice cream maker as directed  
on pages 5-6. Turn unit on; add mixture  
through the pouring hole.  
Pistachio Gelato  
Makes approx. 1 litre  
Cooking & Prep time:  
40 minutes + chilling time  
1 quantity gelato custard base  
7.When mixture has thickened and reaches  
the top of the paddle, the ice cream is  
completely prepared and the ice cream  
maker should be turned off. To avoid the  
motor overheating, the ice cream maker  
may turn itself off when the mixture has  
thickened and is ready.  
¹/ cup (50g) roasted and chopped pistachios  
³
1.Follow steps 1-7 for gelato custard base.  
2.Add chopped pistachios to the gelato  
mixture through the pouring hole when  
churning.  
18  
 
Recipes (continued)  
SORBET  
2.Combine the sugar syrup, berries and lime  
juice and stir to combine.  
3.Position the ice cream maker as directed  
on pages 5-6. Turn unit on; add mixture  
through the pouring hole.  
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.  
When making sorbets it is essential that the  
freezer canister is as cold as possible. In  
most cases the paddle will not turn itself off  
as sorbet has a softer consistency. 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.  
4.When mixture has thickened and reaches  
the top of the paddle, the ice cream is  
completely prepared and the ice cream  
maker should be turned off. To avoid the  
motor overheating, the ice cream maker  
may turn itself off when the mixture has  
thickened and is ready.  
Watermelon Sorbet  
Makes approx. 1 litre  
You will need 1.2kg watermelon for this  
recipe  
Sugar Syrup  
Makes approx. 1 cup  
Cooking & Prep time:  
Cooking & Prep time:  
10 minutes + chilling time  
10 minutes + chilling time  
1 cup (250ml) water  
1 quantity sugar syrup  
½ cup (110g) caster sugar  
2 cups (500ml) freshly juiced watermelon  
2 tablespoons lemon juice  
1.Place the water and sugar in a small  
saucepan.  
1.Combine the sugar syrup, watermelon and  
lemon juice and stir to combine.  
2.Position the ice cream maker as directed  
on pages 5-6. Turn unit on; add mixture  
through the pouring hole.  
3.When mixture has thickened and reaches  
the top of the paddle, the ice cream is  
completely prepared and the ice cream  
maker should be turned off. To avoid the  
motor overheating, the ice cream maker  
may turn itself off when the mixture has  
thickened and is ready.  
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.  
Mixed Berry Sorbet  
Makes approx. 750ml  
Cooking & Prep time:  
20 minutes + chilling time  
500g frozen mixed berries, thawed  
1½ tablespoons lime juice  
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.  
19  
 
Recipes (continued)  
Fresh Pineapple and  
Mint Sorbet  
You will need approximately 1 pineapple for  
this recipe  
the top of the paddle, the ice cream is  
completely prepared and the ice cream  
maker should be turned off. To avoid the  
motor overheating, the ice cream maker  
may turn itself off when the mixture has  
thickened and is ready.  
Makes approx. 750ml  
Cooking & Prep time:  
10 minutes + chilling time  
Lychee Frozen Yogurt  
Makes approx. 1 litre  
1 quantity sugar syrup  
Cooking & Prep time:  
15 minutes + chilling time  
2½ cups freshly juiced pineapple juice  
1 tablespoon finely shredded mint  
450g can lychees, well drained  
375g low fat vanilla yogurt  
175ml low fat milk  
1.Combine the sugar syrup, pineapple juice  
and shredded mint and stir to combine.  
2.Position the ice cream maker as directed  
on pages 5-6. Turn unit on; add mixture  
through the pouring hole.  
3.When mixture has thickened and reaches  
the top of the paddle, the ice cream is  
completely prepared and the ice cream  
maker should be turned off. To avoid the  
motor overheating, the ice cream maker  
may turn itself off when the mixture has  
thickened and is ready.  
90g caster sugar  
1.Blend or progress lychees until smooth.  
2.Using and electric mixer, mix the lychees  
with the yogurt, milk and sugar until well  
combined.  
3.Return mix to fridge until well chilled.  
4.Position the ice cream maker as directed  
on pages 5-6. Turn unit on; add mixture  
through the pouring hole.  
FROzEN YOGURT  
5.When mixture has thickened and reaches  
the top of the paddle, the ice cream is  
completely prepared and the ice cream  
maker should be turned off. To avoid the  
motor overheating, the ice cream maker  
may turn itself off when the mixture has  
thickened and is ready.  
Vanilla Frozen Yogurt  
Makes approx. 1 litre  
Cooking & Prep time:  
5 minutes + chilling time  
550g vanilla yogurt  
260ml milk  
135g caster sugar  
½ teaspoon vanilla extract  
1.Whisk ingredients together in a large jug.  
2.Refrigerate for 1 hour or until well chilled.  
3.Position the ice cream maker as directed  
on pages 5-6. Turn unit on; add mixture  
through the pouring hole.  
4.When mixture has thickened and reaches  
20  
 
12 Month Replacement Guarantee  
In the unlikely event that this appliance develops any malfunction  
within 12 months of purchase (3 months commercial use) due to  
faulty materials or manufacture, we will replace it for you  
free of charge.  
Should you experience any difficulties with  
your appliance, please phone our customer  
service line for advice on 1300 881 861 in  
Australia, or 0800 786 232 in New Zealand.  
Alternatively, you can send a written claim  
to Sunbeam at the address listed below.  
On receipt of your claim, Sunbeam will  
seek to resolve your difficulties or, if the  
appliance is defective, advise you on how  
to obtain a replacement or refund.  
In Australia you are entitled to a  
replacement or refund for a major failure and  
for compensation for any other reasonably  
foreseeable loss or damage. You are also  
entitled to have the goods repaired or  
replaced if the goods fail to be of acceptable  
quality and the failure does not amount to  
a major failure.  
Should your appliance require repair or  
service after the guarantee period, contact  
your nearest Sunbeam service centre.  
Your Sunbeam 12 Month Replacement  
Guarantee naturally does not cover misuse  
or negligent handling and normal wear and  
tear.  
For a complete list of Sunbeam’s authorised  
service centres visit our website or call:  
Australia  
Similarly your 12 Month Replacement  
Guarantee does not cover freight or any other  
costs incurred in making a claim. Please  
retain your receipt as proof of purchase.  
1300 881 861  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
The benefits given to you by this guarantee  
are in addition to your other rights and  
remedies under any laws which relate to the  
appliance.  
New zealand  
0800 786 232  
26 Vestey Drive, Mt Wellington  
Auckland, New Zealand  
Our goods come with guarantees that cannot  
be excluded under the Australian Consumer  
Law and under the New Zealand Consumer  
Guarantees Act.  
 
Need help with your appliance?  
Contact our customer service team or visit  
our website for information and tips on  
getting the most from your appliance.  
In Australia  
Or call 1300 881 861  
In New Zealand  
Or call 0800 786 232  
is a registered trademark.  
‘Snack Heroes’ is a trademark of Sunbeam Corporation.  
Made in China.  
Due to minor changes in design or otherwise,  
the product may differ from the one shown in this leaflet.  
© Copyright. Sunbeam Corporation Limited 2012.  
ABN 45 000 006 771  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
Unit 3, Building D  
26 Vestey Drive  
Mt Wellington Auckland  
New Zealand  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
6/12  
 

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