lello Batch Ice Cream Makers by Musso Instruction and Recipe Manual Downloaded from www.Manualslib.
IMPORTANT SAFEGUARDS When using electrical appliances, safety precautions should always be taken, including the following: 1. Read all instructions BEFORE USING THE APPLIANCE 2. To protect against electrical shock do not spill on or immerse cord plugs, main housing, motor assembly or other non-removable electrical parts, of this appliance in water or other liquid 3. Close supervision is necessary when any appliance is used by or near children. 4.
INTRODUCTION With the LELLO frozen dessert maker, you can have delicious fresh desserts in minutes, not only rich ice cream but silky sorbets, italian gelato, frozen yogurts and refreshing frozen drinks. With the LELLO frozen dessert maker you can make all kinds of gourmet specialties such as a tomato and basil sorbet, excellent as a first course on a hot summer day, or frozen daiquiris, and piiia coladas for your dinner party. In this booklet, we’ll show you how easy it is to create a variety of desserts.
OPERATING PROCEDURE Remove the plastic lid and insert the stainless blade into the bowl sliding it over the center shaft. Once securely in place over the shaft, turn the locking nut clockwise until tight, replace lid. Place the appliance near an electrical outlet, plug it in, it is now ready to use. Note: Model 5030 Pola, 5040 Flume, and 5050 Zara all use the standard 110/120 volt outlet, model 5060 Ragusa requires a special 220 volt outlet.
POLA Capacity Hourly Production Dimensions Weight Power Electrical Refrigerant 2 Qts. 6 Qts. (H 12%” x W 20” x D 14”) 66 Lbs. 300 Watts - WHP 115 Volt - 60 Hz I?134 Model No. 5030 FIUME Capacity Hourly Production Dimensions Weight Power Electrical Refrigerant Model No. 5040 Downloaded from www.Manualslib.com manuals search engine 3 Us. g Qts. (H 17”’ x W 24%” 137 Lbs.
ZARA Capacity Hourly Production Dimensions Weight Power Electrical Refrigerant 3 Qts. g Qts. (H 33” x W’ 16%” x D 16”) 143 Lbs. 560 Watts - %HP 115 Volt - 60 Hz R22 Model No. 5050 RAGUSA Capacity Hourly Production Dimensions Weight Power Electrical Refrigerant Model No. 5060 Downloaded from www.Manualslib.com manuals search engine 6 Qts. 16 Qts. (H 33%” x W 17%” x D 24”) 231 Lbs.
. RECIPES The following pages contain recipes for ice cream, sorbets, sherbets, italian gelato, frozen yogurts and frozen drinks. Please note italian gelato can be made by using the standard ice cream recipes and replacing the cream with regular milk or 1% - 2% fat free milk. All of the recipes are based on making about one quart. To utilize the full capacity of the various models use the multiplier listed below. Model Model Model Model # 5030 PoIa # 5040 Fiume # 5050 Zara # 5060 Ragusa approx.. approx..
Strawbemy Ice Cream 2 pints strawberries, washed and hulled l/2 cup plus 2 tablespoons superfine sugar 3 tablespoons fresh lemon juice 1112 cups heavy cream Puree the strawberries in a food processor. Stir in the remaining ingredients. Pour the mixture into the bowl of the machine and freeze about 20 minutes. Makes about 37, cups.
Gmnut Ice Cream One 15-ounce can sweetened cream of coconut 1 cup milk 1 Y2 cups heavy cream l/2 cup tightly-packed sweetened coconut flakes Place the coconut cream and milk in a food processor and blend thoroughly. Stir in the cream and coconut flakes. Pour the mixture into the bowl of the machine and freeze about 20 minutes. Makes about 1 quart. Custard Ice Cream This base will keep for 3 to 4 days if kept in the refrigerator in a tightlycovered jar.
HoneyVanflIaIceGeam Follow the recipe for Rich Vanilla Ice Cream, substituting % cup honey for the sugar. Chocolate Ice Cream 3 ounces semisweet chocolate 1 ounce unsweetened chocolate 1 recipe Custard Ice Cream Base, warm Melt the chocolates together in a saucepan over low heat, stirring occasionally until smooth. Gradually add some of the ice cream base to the chocolate, whisking it frequently to keep the chocolate smooth.
Brown Sugar Pecan Ice Cream This variation on the custard base uses brown sugar in place of white. 3 cups heavy cream 1 cup milk 1 scant packed cup brown sugar 4 egg yolks 1 cup pecan pieces Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid.
SORBETS Sorbets are smooth frozen ices made without milk or other dairy products. The beautiful, silky texture of a sorbet is at its best when freshly made and still soft. It should never be rock hard and should always be free of ice crystals. If you make it a few hours ahead, keep it frozen in the machine until about 20 minutes before serving. Then turn the chilling switch off so the sorbet will soften to the correct texture. If you resist temptation and have leftover sorbet, store in the freezer.
Fresh Strawberry Sorbet You might make extra puree and use it as a sauce under the sorbet. A fresh mint spring makes a pretty garnish. 2 pints strawberries, washed and hulled 1 cup plus 2 tablespoons simple syrup l/4 cup fresh lemon juice Puree the strawberries in a food processor. You should have about 3 cups. Stir in 1 cup of simple syrup and the lemon juice. Taste and add remaining syrup if necessary.. Pour the mixture into the bowl of the machine and freeze about 20 minutes. Makes about 3’12 cups.
Fresh Pineapple Sorbet 1 small ripe Hawaiian pineapple 1 cup simple syrup 2 tablespoons fresh lemon juice Peel, core and cube the pineapple. Place the cubes in a food processor and process until very smooth and frothy. You should have 2’12 cups. Stir in the simple syrup and lemon juice. Taste and add more syrup or juice if needed. Pour the mixture into the bowl of the machine and freeze about 20 minutes. Makes 1 quart.
Pineapple Sorbet One 20-ounce can pineapple packed in its own juice 1 3/4 to 2 cups simple syrup Drain the pineapple and reserve the juice for another use. Puree the pineapple in a food processor until very frothy. You should have about 2 cups puree. Stir in the simple syrup. Pour the mixture into the bowl of the machine and freeze about 20 minutes, Makes about 3’12 cups.
Extra Smooth Fluffy Strawberry Sorbet Rather than using a simple syrup, this recipe calls for an Italian meringue. Although it is complicated to make, the resulting sorbet is truly special. The same procedure will work with other fruit purees. 6 tablespoons water 3/4 cup sugar 3 egg whites 3 cups strawberries, washed, hulled and pureed 1 l/2 tablespoons fresh lemon juice Combine the water and sugar in a small saucepan.
Orange Sorbet Very quick and refreshing. If you like tart foods and want an even easier treat, just use the orange juice. 1 quart orange juice l/4 cup superfine sugar 1 tablespoon fresh lemon juice Put the orange juice, sugar and lemon juice in the bowl of the machine and freeze about 20 minutes. Makes about 1 quart. Grapefruit Juice Sorbet Try serving this instead of chilled juice at your next brunch.
Honey Lemon Sorbet l/e cup hot water cup honey 1 teaspoon grated lemon zest 1 cup fresh lemon juice 2 cups cold water 2/3 Place the hot water, honey and zest in a bowl. Stir until the honey dissolves. Stir in the lemon juice and cold water. Pour the mixture into the bowl of the machine and freeze about 20 minutes Makes about 1 quart. Chocolate Sorbet Wonderfully chocolaty-smooth and dense.
Tomato and Basil Sorbet Nothing seems to speak more of summer than fresh basil and gorgeous ripe tomatoes. That’s the time to try this as a first course-or even a refreshing snack. 5 fresh ripe tomatoes l/z cup fresh lemon juice 1 teaspoon salt l/2 cup simple syrup 1 tablespoon tomato paste 6 fresh basil leaves, coarsely chopped Peel, core and seed the tomatoes. Puree them in a food processor. You should have about 3 cups of puree. Stir in the remaining ingredients.
SHERBETS Sherbets are ices, usually fruit-flavored, similar to sorbets (sometimes the words are used interchangeably) but sherbets usually have more ingredients, such as milk, egg whites or gelatin. We’ve made our milk sherbets with the dieter in mind, using skim and non-fat dry milk instead of whole milk. The fruit recipes can be varied in infinite ways by changing the fruits used. Consider peaches, pears or apricots.
Strawberry Mtlk Sherbet 2 cups skim milk ‘13 cup sugar 6 tablespoons non-fat dry milk 1 l/2 teaspoons vanilla extract 1 pint strawberries, washed, hulled and coarsely chopped 1 tablespoon fresh lemon juice Heat the milk, sugar and non-fat dry milk in a saucepan, stirring until the sugar and dry milk are dissolved. Cool thoroughly. Stir in the strawberries, lemon juice and vanilla. Pour the mixture into the bowl of the machine and freeze about 15 to 20 minutes. Makes about 1 quart.
Carob-Honey Frozen Yogurt 3 cups unflavored yogurt ‘12 cup honey 314 cup powdered carob Mix the yogurt, honey and powdered carob in a bowl until smooth. Pour the mixture into the bowl of the machine and freeze about 15 to 20 minutes. Makes about 1 quart. Frozen Strawberry Yogurt 4 cups commercial strawberry yogurt Place the yogurt in the bowl of the machine and freeze about 15 to 20 minutes. Makes 1 quart. SAUCES Although ice creams are undeniably creamy and rich, sometimes we seek total self-indulgence.
Butterscotch Sauce Beautifully rich and creamy. 1 l/3 cups firmly packed dark brown sugar ‘12 cup light corn syrup 4 tablespoons unsalted butter l/4 teaspoon salt 2 tablespoons water 2 teaspoons vanilla extract l/3 cup heavy cream Mix the brown sugar, syrup, butter, salt and water in a saucepan and bring to a full boil. Immediately remove from the heat, stir in the vanilla, then slowly pour in the cream. Serve warm or cooled. Makes 1’12 cups. Caramel Sauce A wonderfully gooey sauce.
Hot Fudge Sauce Guaranteed to make a lush hot fudge sundae. cup heavy cream 3 tablespoons unsalted butter ‘13 cup sugar ‘13 cup firmly packed dark brown sugar l/8 teaspoon salt ‘12 cup unsweetened cocoa, sifted ‘12 Combine the cream and butter in a saucepan. Stir over medium heat until the butter melts and the cream just begins to boil. Add the sugars. Gently heat and stir until the sugars are completely dissolved. Add the salt and cocoa, whisking continuously over low heat until smooth.
Banana Daiquiri 3 ripe bananas ‘/3 cup fresh lemon juice 314 cup rum ‘12 cup superfine sugar 3/4 cup water Working quickly to keep the bananas from darkening, peel and place them in a food processor with the lemon juice. Puree until smooth, then stir in the remaining ingredients. Pour the mixture into the bowl of the machine and freeze about 15 to 20 minutes, depending on how firm you like your drinks. Serves 6.
