Mr. Freeze EIM-550, Instruction Manual

 
 
11

¼ 

CUP 

GRATED 

CHOCOLATE 

¼ CUP CHOPPED PECANS 
 
Create a custard base using all the ingredients except the cocoa powder.   
 
Beat and mix together the egg yolks and sugar until thick. Separately, pour the milk into a saucepan 
and scald it (bring slowly up to boiling point). Pour the hot milk into the egg yolks and sugar mix whilst 
continuously stirring. Then pour the mixture back into the pan and heat gently, stirring until the 
custard thickens - DO NOT BRING TO A BOIL OR IT MAY CURDLE. When you can see a film form over 
the back of your spoon it's time to remove the saucepan from the heat. Let cool. 
 
At the point where you remove the saucepan from the heat to allow the mixture to cool, add the 
cocoa. Then chill the custard until it's really cold. Once chilled, mix until slushy. Add the cream 
(whipped) and make sure it mixes in well.  
Transfer the mixture to the ice cream maker and freeze according to the instructions. 
Add the grated chocolate, marshmallows and nuts as the ice cream begins to thicken. 

ORANGE SORBET 

1 

CUP 

SUGAR 

1 CUP FRESH ORANGE JUICE 
½ CUP WATER 

ZEST OF 2 ORANGES 
JUICE FROM A WHOLE LEMON  
 
In a saucepan mix together the sugar, water and orange zest. Heat gently, stirring all the time until 
the sugar has dissolved. Bring to a boil for approx 5 to 8 minutes to thicken - until you have a syrup.  
Remove from the heat and set aside to cool. When cool, stir in the orange and lemon juices then 
transfer the complete mixture into the ice cream maker and freeze according to the instructions. 

STRAWBERRY SORBET 

½ 

CUP 

SUGAR 

1 CUP WATER 
1LB FRESH STRAWBERRIES 

JUICE OF ½ LEMON 
½PACKET OF GELATIN POWDER  
 
In a saucepan mix together the sugar and water. Heat gently, stirring all the time until the sugar has 
dissolved. Bring to a boil for approx 5 to 8 minutes to thicken - until you have a syrup. Set aside to 
cool. 
Mash or purée the strawberries and strain them to remove the seeds. Melt the gelatin by mixing it 
with 2 tablespoons of water over a boiling pan, mix well, add to the purée and the lemon juice into 
the syrup mixture. When cool, transfer the complete mixture into the ice cream maker and freeze 
according to the instructions. 

RASPBERRY SORBET 

½ 

CUP 

SUGAR 

1 CUP WATER 
1LB FRESH RASPBERRIES 

JUICE OF ½ LEMON 
½ PACKET OF GELATIN POWDER