Ice cream maker Steba IC 150

Ice cream maker specifications

• Delicious ice cream according to your recipe
• Automatic ice cream maker with compressor
• Quick start without pre-cooling
• Bowl volume 1.5 liters (removable)
• Freezing temperature up to -35 degrees
• LED display with temperature indication
• Timer for 60 minutes
• Case with stainless steel insert
• Lid with a hole for adding food
• Engine protection
• Power 150 W
• Weight 10.5 kg
• Dimensions: (VSHG) 23x39x26

Ice cream machine Steba IC 150

• Cap
• Fill hole
• Ice cream container
• Mixing arm
• Timer
• LED display
• On / off button
• Scraper
• Measuring cup

Making ice cream

• Prepare your basic recipe ice cream mixture.
• If the liquid is heated according to the recipe, then it must be chilled in the refrigerator.
• Place the chilled mixture in an ice cream container.
• Never freeze the ice cream container in the appliance. As the mixture is added, an ice film forms on the container walls and can block the mixing arm.
• Place the ice cream container and mixing arm in the appliance and close the lid.
• Never put the mixture into the appliance!
• As ice cream increases its volume during the freezing process, the ice cream container should only be filled up to 1% so that it does not overflow.
• Plug in the device and press the on / off button.
• Do not press the on / off button several times in a row to avoid damaging the compressor.
• Set a timer (maximum 60 minutes).
• The consistency of ice cream is determined by the set time (10, 20, 30, 40, 50, 60 minutes). Alcohol in the mixture prolongs the freezing time.
• The display shows the temperature in the ice cream container.
• Depending on the desired consistency, the timer can be switched off prematurely or set again after 60 minutes.
• Additional ingredients such as raisins can be added through the filling hole in the lid during operation.
• If the ice cream becomes too hard, a blockage is triggered. Turn off the device.
• Remove ice cream with a wooden or plastic spatula to avoid scratching the removable ice cream container.
• If the ice cream is not immediately eaten, place it in the refrigerator.

Advice

• Use only ripe fruit for your popsicles. Fruit or berry pieces can be added through the filling hole in the lid at the end of the freezing process.
• Add a small amount of alcohol at the end (Warning! Children)
• Never immerse your fingers or other objects in the hole.
• The higher the fat content of the ingredients, the fatter the ice cream will be.
• When preparing, keep in mind that cold ice cream will be less sweet than warm raw mix!
• Homemade ice cream is not as hard as factory-made ice cream.
• It is recommended to use a second ice cream container for a different ice cream type.

Ice cream recipes Steba IC 150

Vanilla ice cream

300 ml of cold milk, 300 ml of chilled cream, 3 egg yolks, 100 g of sugar, vanilla.

Basic recipe

Heat milk, cream and a pinch of vanilla. Mix egg yolks with sugar, stir in hot prepared liquid and whisk. Leave the mixture to cool in the refrigerator.

Now place the chilled mixture in a container and cook the ice cream for 30 to 40 minutes.

Ice cream Malaga

Use the basic vanilla ice cream recipe and add through the filling hole while stirring 50 g raisins, pre-soaked with 4 tbsp. l. rum 12 hours.

Chocolate ice cream

Use the basic vanilla ice cream recipe and add 80g cocoa while heating the creamy milk.

Mocha ice cream

Use the chocolate ice cream recipe and add 2 tsp. espresso powder into a creamy milk mixture.

Yoghurt ice cream

300gr cold plain yogurt, 400gr cold cream, 150gr icing sugar, 2 tbsp. l. lemon juice. Combine yogurt with icing sugar and lemon juice. Whisk in cream and mix with yogurt. Fill into container and cook for 30 to 40 minutes.

Berry ice cream

300gr of cold plain yoghurt, 300gr of cold berry mixture, 150 grams of cane sugar. Mash the washed berries and add the icing and yogurt. Fill a container and cook for 30 to 40 minutes.

Raspberry sorbet

500gr cold raspberries, 125gr sugar sugar, 150ml white wine, 2 tbsp. l. strawberry liqueur. Make cold berry puree with chilled sugar and white wine. Fill a container and cook for 30 to 40 minutes. Add liquor at the end.

Apple sorbet

600 ml of apple juice, 200 g of sugar, 1 tbsp. l. lemon juice. Boil the apple juice, sugar, and lemon juice. Refrigerate. Fill a container and cook for 30-40 minutes.

Pineapple ice cream

150 ml of cold milk, 200 ml of cream, 1 grain of vanilla, 3 egg yolks, 120 g of sugar, 1 canned pineapple (600g). Boil milk, cream and a pinch of vanilla. Cook for 10 minutes. Whisk in egg yolk and sugar. Combine the yolks with the milk and butter mixture. Heat everything to 85 ° C with constant stirring. Don't let the mixture boil! Mash the pineapple and some salt and add to the milk mixture. Chill the mixture in the refrigerator for about 5 hours. Fill a container and cook for 20 to 40 minutes.

Hello! How much does the mixture increase during the freezing process? That is, what is the whipping of the mixture?