NewAir AIC-220 User's Manual
Contents
1. 0g cholesterol Omg sodium 1mg Lime Sherbet Makes ten 1 2 cup servings e 3 cups whole milk e 1 cup frozen limeade concentrate thawed e 3 tablespoons sugar e Few drops green food coloring optional Combine the milk limeade concentrate and sugar in a blender or food processor fitted with a metal blade Add green food coloring if desired Turn the machine on pour the mixture into the freezer bowl through the ingredient spout and let mix thicken for about 50 60 minutes Nutritional Analysis per Serving Calories 69 0 from fat carbohydrates 10g protein 2g fat 2g saturated fat 0g cholesterol 10mg sodium 37mg Variations Orange Sherbet Combine 3 cups whole milk with 1 1 4 cups orange juice concentrate thawed and 2 tablespoons sugar in a blender or food processor until smooth Freeze as directed Pineapple Sherbet Combine 1 cup fat free vanilla yogurt 2 cups whole milk 1 cup pineapple juice concentrate thawed and 3 tablespoons sugar in a blender or food processor until smooth Freeze as directed FROZEN YOGURT Chocolate Frozen Yogurt Makes eight 1 2 cup servings e 1 cup whole milk e 6 ounces bittersweet or semisweet chocolate chopped e 2 cups low fat vanilla yogurt e 1 4 cup sugar Combine the milk and chocolate in a blender or food processor fitted with a metal blade and process until well blended and smooth 20 30 seconds Add the yogurt and sugar process until smooth about 15 seconds Turn t2. be decreased Adjusting Operating Time After the Cycle is Completed When the preset time 60 50 40 minutes etc is complete and when the machine stops and returns to its initial default status you can achieve a harder ice cream consistency by following these steps 1 Restart the machine by pressing the START STOP button for 2 seconds 2 Select an operating time 10 20 30 40 50 60 minutes by pressing the TIMER button and then by pressing the START STOP button 3 The machine will continue to operate for your set time and will then stop Controlling the Volume of Ingredients To avoid ingredient overflow make sure the ingredients do not exceed 80 capacity of the removable bowl as ice cream expands when being formed STORING ICE CREAM Remove the finished ice cream and transfer into another container using a plastic scoop or a wooden spoon Do not use a metal scoop as doing so can scratch the removable bowl ICE CREAM RECIPES Vanilla Ice Cream Makes ten 1 2 cup servings 1 cup whole milk 3 4 cup granulated sugar 2 cups heavy cream 1 2 teaspoons pure vanilla extract to taste In a medium bowl use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved about 1 2 minutes on low speed Stir in the heavy cream and add the vanilla extract to taste Turn the ice cream machine on pour the mixture into the removable mixing bowl and let the mix thicken for about 50 60 m
3. display 00 00 If the ice cream is not immediately removed or if the machine has not been turned off for 10 minutes the unit will automatically go into Extended Cooling mode to prevent the ice cream from melting Compressor Self Protection Function 1 If the POWER button is pressed during the ice cream making process the machine will automatically begin to count down for 3 minutes When the countdown ends the machine will resume again and the mixing and cooling functions will start simultaneously If the POWER button is pressed again during the countdown the mixing function will start immediately but the cooling function will only start after the end of the countdown 2 Ifthe machine suffers a power failure or is suddenly unplugged during the ice cream making process the automatic countdown function will be deactivated If this occurs wait 3 minutes before turning on the machine again Otherwise the unit will go into compressor self protection mode Additional Functions Stopping Operation You can stop the machine by pressing the START STOP Button for 2 seconds or press the POWER button once whenever the machine is running Adjusting Operating Time When Machine is in Operation When the machine is running you can adjust the operating time by repeatedly pressing the TIMER Button Five minutes will be added at a time until the maximum 60 minutes is displayed on the LCD screen The operating time can be increased but cannot
4. hours In a medium bowl use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved about 1 2 minutes on low speed Stir in the heavy cream vanilla and any remaining juice from the strawberries Turn the machine on pour the mixture into the mixing bowl and let mix thicken for about 50 60 minutes Add the sliced strawberries during the last 5 minutes of freezing Please Note This ice cream will have a natural pale pink appearance If a deeper pink color is desired sparingly add drops of red food coloring until the desired color is achieved Nutritional Analysis per Serving Calories 222 61 from fat carbohydrates 20g protein 2g fat 15g saturated fat 10g cholesterol 57mg sodium 26mg Eggnog Ice Cream Makes ten 1 2 cup servings e 1 2 cup pasteurized egg product e 3 4 cup sugar e 1 cup whole milk e 2 cups heavy cream e 1 teaspoon rum extract e 1 teaspoon brandy extract e 1 2 teaspoon pure vanilla extract e 1 8 1 4 teaspoon freshly grated nutmeg to taste Combine the pasteurized egg product and sugar in a medium bowl and beat on medium speed with a hand mixer until thickened and pale yellow in appearance about 1 1 2 to 2 minutes Stir in the whole milk heavy cream rum extract brandy extract and vanilla extract and blend on low speed Stir in the nutmeg to taste 6 Turn the ice cream maker on pour the mixture into the freezer bowl through the ingredient sp
5. 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 simple syrup and may be made ahead in larger quantities to have on hand for making fresh lemon sorbet Keep refrigerated until ready to use When cool add the lemon juice and zest stir to combine Turn the machine on pour the lemon mixture into the mixing bowl and mix until thickened about 50 60 minutes Nutritional Analysis per Serving Calories 204 0 from fat carbohydrates 52g protein 19g fat 0g saturated fat 0g cholesterol Omg sodium 2mg Variation Fresh Pink Grapefruit Sorbet Substitute 1 1 2 cups freshly squeezed pink grapefruit juice for the lemon juice and 1 tablespoon finely chopped grapefruit zest for the lemon zest Add 1 4 cup orgeat syrup almond flavored to the mixture Orgeat syrup is used for cocktails such as a Mai Tais or Scorpions and can be found in the drink mixers section in most grocery stores Fresh Mango Sorbet Makes about ten 1 2 cup servings e 4ripe but firm mangoes about 12 ounces each peeled pitted and cubed e 2 3 cup sugar e 1 2 cup corn syrup e 6 tablespoons fresh lemon or lime juice Combine the mango cubes sugar corn syrup and lemon juice in a blender or food processor that has been fitted with a metal blade Pulse to chop then process until thick and smooth scraping the jar or work bowl as necessary with a spatula The
6. e hot milk and blend until mixture is smooth Transfer mixture to a medium bowl and let the chocolate mixture cool completely Stir in the heavy cream and vanilla to taste Turn the machine on and pour the mixture into the mixing bowl Let the mix thicken for about 50 60 minutes Nutritional Analysis per Serving Calories 370 68 from fat carbohydrates 34g protein 3g fat 25g saturated fat 11g cholesterol 65mg sodium 31mg Variations Chocolate Almond Add 1 2 teaspoon pure almond extract along with the vanilla Add 1 2 3 4 cup chopped toasted almonds or chopped chocolate coated almonds during the last 5 10 minutes of freezing Chocolate Cookie Add 1 2 1 cup chopped cookies during the last 5 minutes of freezing Chocolate Fudge Brownie Add 1 2 1 cup chopped day old brownies during the last 5 minutes of freezing Chocolate Marshmallow Swirl When transferring the ice cream to a container for freezing layer it with drizzles of your favorite chocolate sauce and scoops of marshmallow cr me Fresh Strawberry Ice Cream Makes ten 1 2 cup servings e 250g or 1 pint fresh ripe strawberries stemmed and sliced e 3 tablespoons freshly squeezed lemon juice e 1 cup sugar divided e 1 cup whole milk e 2 cups heavy cream e 1 teaspoon pure vanilla extract In a small bowl combine the strawberries with the lemon juice and 1 3 cup of the sugar stir gently and allow the strawberries to marinate in the lemon juice for 2
7. e immediately for frozen drinks Nutritional Analysis per Serving Calories 115 76 from fat carbohydrates 4g protein 3g fat 10g saturated fat 8g cholesterol 8mg sodium 34mg Frozen Strawberry Daiquiris Makes ten 1 2 cup servings e 1 cup fresh strawberries washed and hulled can also use frozen thawed strawberries with no sugar added e 2 1 2 cups water e 2 3 cup granulated sugar e 1 2 cup lime juice e 1 2 cup light rum Place the strawberries in a blender or food processor fitted with a metal blade pulse to chop then process to pur e about 20 30 seconds Add the remaining ingredients and process until smooth Turn the machine ON pour pureed strawberry mixture into freezer bowl through ingredient spout and mix until the mixture becomes slushy about 20 25 minutes Serve immediately Nutritional Analysis per Serving Calories 83 0 from fat carbohydrates 14g protein 0g fat 0g saturated fat 0g cholesterol Omg sodium Img DETAILED PARTS DIAGRAM ELECTRICAL DIAGRAM
8. e the whole milk and heavy cream over medium low heat With a sharp knife split the vanilla bean lengthwise use the blunt edge of the knife to scrape out the seeds of the vanilla bean Stir the seeds and bean pod into the milk cream mixture Simmer the milk cream mixture over low heat for 30 minutes After 30 minutes remove the vanilla bean pod and discard or rinse and reserve for future use Combine the sugar cocoa eggs and egg yolk in a medium bowl use a hand mixer on medium speed to beat the sugar cocoa and eggs until thickened like mayonnaise Measure out 1 cup of the hot milk cream mixture With the mixer on low speed add the hot milk cream in a slow steady stream and mix until completely incorporated Stir the chopped chocolate into the saucepan with the hot milk cream and then stir the egg mixture into the hot milk cream Cook over low heat stirring constantly until the mixture thickens and begins to resemble a chocolate pudding Transfer the chocolate mixture to a bowl Cover with plastic wrap placed directly on the surface of the chocolate mixture and refrigerate until completely cooled Turn the machine on pour the chilled custard into the freezer bowl and let mix until thickened about 50 60 minutes Nutritional Analysis per Serving Calories 438 57 from fat carbohydrates 42g protein 7g fat 29g saturated fat 12g cholesterol 148mg sodium 59mg Coffee Ice Cream Makes ten 1 2 cup servings e 1 cup whole
9. er an authorized service agent or a similarly qualified person Place the ice cream maker on an even level surface Do not rest the unit on an angle To protect against electric shock do not let the power cord or vents get wet Also do not submerge the unit in water Unplug the appliance from the power supply after using or before cleaning Keep the appliance at least 3 15 8 cm from other objects to ensure proper airflow Do not use any accessories or parts not recommended by the manufacturer 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 its use by a person responsible for their safety Close supervision is necessary when this appliance is used by or near children Do not operate this appliance near heat sources such as flames hot plates or stoves damage To prevent fire and short circuiting do not insert metal objects or any other objects into the appliance When removing ice cream from the unit be sure to carefully remove the mixing bowl from the unit Make sure the mixing bowl and mixing blade are installed before turning the unit on The initial temperature of the ingredients is 77 9 F Do not pre freeze ingredients as this can block or damage the mixing blades Do not remove the blender motor from the ice cream machine while the unit is in ope
10. ewar Please read and save these instructions NewAir AIC 220 Ice Cream Maker INSTRUCTION MANUAL TABLE OF CONTENTS INTRODUCTION SPECIFICATIONS IMPORTANT SAFEGUARDS PARTS amp FEATURES BEFORE USING FOR THE FIRST TIME MAKING ICE CREAM amp FROZEN DESSERTS STORING ICE CREAM RECIPES DETAILED PARTS DIAGRAM ELECTRICAL DIAGRAM 14 15 INTRODUCTION This is an automatic self refrigerated ice cream maker For your safety and continued enjoyment of this product read this instruction manual carefully before using SPECIFICATIONS Model Number AIC 220 Capacity 1 5 quart Voltage 110 120V Frequency 60 Hz Power Consumption 150 W Cooling Temperature 0 4 31 F Unit Dimensions 15 2 x11 8 x 12 3 Package Dimensions 17 7 x 13 6 x 14 3 N W 26 9 Ibs GW 29 5 lbs IMPORTANT SAFEGUARDS When using any electrical appliance basic safety precautions should always be followed to reduce the risk of fire electric shock and or injury Please follow the guidelines below n 2 o No 10 Do not switch on the power button frequently Wait at least 5 minutes This will prevent compressor 11 12 13 14 15 16 17 18 19 20 Read all instructions before using Ensure the voltage is compliant with the voltage range stated on the rating label and make sure the power outlet and cord is in good condition If the power cord is damaged it must be replaced by the manufactur
11. he machine on pour the mixture into the freezer bowl through the ingredient spout and let mix thicken for about 50 60 minutes Nutritional Analysis per Serving Calories 222 0 from fat carbohydrates 36g protein 3g fat 8g saturated fat 64g cholesterol 4mg sodium 46mg Very Berry Frozen Yogurt Makes about eight 1 2 cup servings e 2 cups low fat vanilla yogurt e 1 2 cup whole milk e 1 4 cup sugar e 1 12 ounce bag frozen mixed berries pur ed and strained to remove seeds Combine the yogurt milk and sugar in a medium mixing bowl using a hand mixer on medium speed mix until sugar is dissolved about 1 1 2 to 2 minutes With the mixer on low speed add the berry pur e and mix until combined about 30 40 seconds Turn the machine on pour the mixture into the freezer bowl through the ingredient spout and let mix until thickened about 50 60 minutes Nutritional Analysis per Serving Calories 128 13 from fat carbohydrates 25g protein 4g fat 1g saturated fat 1g cholesterol 9mg sodium 54mg Low Fat Peach Frozen Yogurt Makes eight 1 2 cup servings e 1 can 14 ounces peaches packed in juice e 2 cups low fat vanilla yogurt e 1 3 cup sugar e Drain peaches reserving 1 2 cup of the juice In a blender or food processor fitted with a metal blade pulse to chop the peaches Add the vanilla yogurt sugar and peach juice Process until smooth and the sugar is dissolved about 1 minute Turn the machi
12. he removable bowl Place the transparent lid on top of the bowls and keep the mixing blade fitted in the center of the transparent lid Place the refill lid on the transparent lid Mount the blender motor onto the transparent lid and make sure the motor axis is correctly fitted in the hole at the top of the mixing blade Pm gt oun MAKING ICE CREAM amp FROZEN DESSERTS cooling indicator mixing Indicator Illustration 2 Control Panel Connect the Ice Cream Maker to a Power Source Make sure that the voltage indicated on the rating label is compatible with your home voltage Plug the unit into a power outlet Button Functions POWER Button After connecting the unit to the power supply press the POWER button The LCD screen should display 60 00 this means the default operating time is 60 minutes TIMER Button The unit can be set to 10 20 30 40 50 and 60 minutes of operation time You can change the operating time by repeatedly pressing the TIMER Button You can select different operating times according to your taste preferences but the default time will be 60 minutes START STOP Button After the operating time is set press the START STOP button to begin the ice cream making process The unit will immediately start mixing and cooling your ingredients and both indicators will light up When the countdown ends operation will automatically stop and the unit will beep 10 times The LCD screen will then
13. inutes Nutritional Analysis per Serving Calories 239 68 from fat carbohydrates 17g protein 2g fat 18g saturated fat 11g cholesterol 69mg sodium 30mg Variations Mint Chip Omit the vanilla and replace with 1 to 1 1 2 teaspoons of pure peppermint extract to taste Chop up 4 ounces of your favorite bittersweet or semi sweet chocolate bar into tiny uneven pieces Add the chopped chocolate during the last 5 minutes of mixing Butter Pecan Melt 1 stick of unsalted butter in a 10 inch skillet Add 1 cup of roughly chopped pecans and 1 teaspoon of kosher salt Cook over medium low heat stirring frequently until the pecans are lightly browned Remove from heat and strain The butter will now have a pecan flavor and can be saved for future use Allow the pecans to cool completely Add the toasted buttered pecans to the mix during the last 5 minutes of mixing Cookies amp Cream Add 3 4 cup of coarsely chopped cookies or your favorite candy during the last 5 minutes of mixing Basic Chocolate Ice Cream Makes ten 1 2 cup servings e 1 cup whole milk e 1 2 cup granulated sugar e 240g or 8 ounces bittersweet or semi sweet chocolate broken into 1 2 inch pieces e 2 cups heavy cream e 1 teaspoon pure vanilla extract Heat the milk until it is just bubbling around the edges this may be done on the stovetop or in a microwave In a blender or food processor combine the sugar and chocolate until the chocolate is finely chopped Add th
14. ith a sheet of plastic wrap placed directly on the custard and chill completely Turn the machine on pour the chilled custard into the freezer bowl and let mix until thickened about 50 60 minutes Nutritional Analysis per Serving Calories 236 64 from fat carbohydrates 18g protein 4g fat 17g saturated fat 10g cholesterol 161mg sodium 47mg Variations Use any of the variations listed for basic vanilla ice cream or basic chocolate ice cream Fresh Peaches amp Cream Combine 2 cups chopped ripe peaches with 1 2 cup sugar and 3 tablespoons freshly squeezed lemon juice and let macerate for 2 hours Drain and stir the accumulated juices into the chilled cream base Chill the custard as directed adding the reserved chopped peaches during the last 5 minutes of chilling 10 Fresh Strawberries amp Cream Combine 2 cups thinly sliced hulled fresh strawberries with 1 3 cup sugar and 3 tablespoons freshly squeezed lemon juice and let macerate for 2 hours Drain and stir the accumulated juices into the chilled cream base Chill the custard as directed adding the reserved sliced strawberries during the last 5 minutes of chilling Decadent Chocolate Ice Cream Makes eight 1 2 cup servings e 1 1 2 cups whole milk e 1 1 3 cups heavy cream e 1 vanilla bean e 3 4 cup sugar e 3 4 cup Dutch cocoa e 2large eggs e 1 large egg yolk e 1 teaspoon vanilla e 8 ounces bittersweet chocolate chopped In a medium saucepan combin
15. mango pur e may be made up to one day ahead cover and refrigerate until ready to use Turn the machine on pour the mango pur e into the freezer bowl through the ingredient spout and mix until thickened about 50 60 minutes Nutritional Analysis per Serving Calories 190 2 from fat carbohydrates 49g protein 1g fat 0g saturated fat 0g cholesterol Omg sodium 27mg Fresh Strawberry Sorbet Makes about ten 1 2 cup servings e 1 cup sugar e 1 cup water e 1 4 cup corn syrup e 1 quart fresh strawberries stems removed quartered e 4 tablespoons fresh lemon or lime juice Bring the sugar and water to a boil in a medium saucepan Reduce the heat and simmer without stirring until the sugar is completely dissolved Transfer to a bowl and let cool completely Combine the strawberries and lemon juice in a food processor fitted with a metal blade Pulse to chop the strawberries about 15 20 times and then process until the strawberries are completely pur ed Press the strawberry pur e through a fine mesh strainer to remove seeds Combine the seedless strawberry pur e with the cooled sugar syrup and corn syrup Turn the machine on pour the strawberry pur e mixture into the freezer bowl through the ingredient spout and mix until thickened about 50 60 minutes The sorbet will have a soft serve texture Nutritional Analysis per Serving Calories 96 2 from fat carbohydrates 24g protein 0g fat 0g saturated fat
16. milk well chilled e 3 4 cup granulated sugar e 2 3tablespoons instant espresso or coffee to taste e 2 cups heavy cream well chilled e 1 teaspoon pure vanilla extract In a medium bowl use a hand mixer or a whisk to combine the milk granulated sugar and espresso powder until the sugar and espresso are dissolved about 1 2 minutes on low speed Stir in the heavy cream and vanilla Turn the machine on pour the mixture into the freezer bowl and let mix until thickened about 50 60 minutes 11 Nutritional Analysis per Serving Calories 241 67 from fat carbohydrates 18g protein 3g fat 18g saturated fat 11g cholesterol 69mg sodium 30mg Variation Mocha Chip Ice Cream Use 1 1 2 tablespoons each instant espresso powder and Dutch cocoa instead of just espresso powder Chop your favorite 4 ounce bittersweet or semi sweet chocolate bar into tiny uneven pieces Add the chopped chocolate during the last 5 minutes of mixing KIDS FAVORITES Slushies e 4 cups cola or other soda lemonade cranberry juice white grape juice Kool Aid chilled Turn the machine on pour soda into freezer bowl and let mix until thick and slushy about 15 to 20 minutes Serve immediately or if desired transfer to an airtight container and store in the freezer Remove from freezer at least 20 minutes before serving Do not use sugar free products to make slushies Nutritional Analysis per Serving Calories 103 0 from fat carbohydrate
17. ne on pour peach yogurt mixture into freezer bowl through ingredient spout and let mix until thickened about 50 60 minutes Nutritional Analysis per Serving Calories 111 6 from fat carbohydrates 24g protein 3g fat 1g saturated fat 0g cholesterol 5mg sodium 39mg PREMIUM ICE CREAM Vanilla Bean Ice Cream Makes about ten 1 2 cup servings e 1 1 2 cups whole milk e 1 1 2 cups heavy cream e 1 whole vanilla bean about 6 inches in length e 2large eggs e 3 large egg yolks e 3 4 cup sugar Combine the milk and cream in a medium saucepan Use a sharp knife to split the vanilla bean in half lengthwise Use the blunt edge to scrape out the seeds Stir the seeds and bean pod into the milk cream mixture Bring the mixture to a slow boil over medium heat reduce the heat to low and simmer for 30 minutes stirring occasionally Combine the eggs egg yolks and sugar in a medium bowl Use a hand mixer on medium speed to beat until the mixture is thick smooth and pale yellow in color about 1 1 2 to 2 minutes Remove the vanilla bean pod from the milk cream mixture Pour out 1 cup of the hot liquid With the mixer on low speed add the cup of hot milk cream to the egg mixture in a slow steady stream When thoroughly combined pour the egg mixture back into the saucepan and stir to combine Cook stirring constantly over medium low heat until the mixture is thick enough to coat the back of a spoon Transfer to a bowl cover w
18. out and let mix until thickened about 50 60 minutes The ice cream will have a soft creamy texture Nutritional Analysis per Serving Calories 244 67 from fat carbohydrates 17g protein 3g fat 17g saturated fat 11g cholesterol 69mg sodium 46mg Peppermint Stick Ice Cream Makes about ten 1 2 cup servings e 1 cup whole milk well chilled e 3 4 cup granulated sugar e 2 cups heavy cream well chilled e 1 2 teaspoons pure vanilla extract e 1 teaspoon peppermint extract e 3 4 cup crushed hard peppermint candies In a medium bowl use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved about 1 2 minutes on low speed Stir in the heavy cream vanilla and peppermint extract Turn the machine on pour the mixture into the freezer bowl through ingredient spout and let the mix until thicken for about 50 60 minutes Add the crushed peppermint candies during the last 5 minutes of mixing Nutritional Analysis per Serving Calories 282 58 from fat carbohydrates 28g protein 2g fat 18g saturated fat 11g cholesterol 69mg sodium 36mg fiber Og SORBET amp SHERBET RECIPES Fresh Lemon Sorbet Makes ten 1 2 cup servings e 2 cups sugar e 2 cups water e 1 1 2 cup freshly squeezed lemon juice e 1 tablespoon finely chopped lemon zest use a vegetable peeler to remove the colored part of the citrus rind Combine the sugar and water in a medium saucepan and bring to
19. ration After the ice cream making process has been completed you can keep the ice cream cooler longer by removing the blender motor This will also ensure long motor life Do not use this ice cream maker outdoors Do not clean this ice cream maker with harsh chemicals or cleaners Please keep this instruction manual for future reference 1 PARTS amp FEATURES Blender motor Refill lid Transparent lid Measuring cup MR ga i OS Illustration 1 Parts List BEFORE USING FOR THE FIRST TIME Cleaning the Ice Cream Maker Before using the ice cream maker for the first time thoroughly wash all parts in warm soapy water This includes all parts that will come into contact with your ice cream fixed bowl removable mixing bowl mixing blade transparent lid refill lid measuring cup and spoon Adding Ingredients Prepare recipe ingredients from the recipes listed in this instructional manual or use your own recipe Place the mixing bowl in the unit and pour your ingredients in the bowl Because this ice cream maker has a built in compressor you will not need to freeze ingredients in a freezer Assembly WARNING Make sure the power cord is unplugged IMPORTANT The unit should be placed on a flat even surface and needs to remain upright at all times Place the seal ring on top of the fixed bowl Place the removable bowl into the fixed bowl located in the unit s interior Place the mixing blade in t
20. s 27g protein 0g fat 0g saturated fat 0g cholesterol Omg sodium 5mg Chocolate Fudgesicle Ice Cream Makes ten 1 2 cup servings e 2 packages 3 4 3 9 ounce instant chocolate pudding e 3 cups reduced fat or low fat milk chilled Place the ingredients in a medium mixing bowl and combine until well blended Turn machine on pour the mixture into the freezer bowl and let mix until mixture thickens about 20 25 minutes Serve immediately or if desired transfer to an airtight container and store in the freezer Variation Use your favorite flavor of instant pudding instead of chocolate Nutritional Analysis per Serving made with low fat milk Calories 53 15 from fat carbohydrates 9g protein 3g fat 1g saturated fat 0g cholesterol 4mg sodium 115mg Nutritional Analysis per Serving made with reduced fat milk Calories 59 25 from fat carbohydrates 9g protein 3g fat 2g saturated fat 1g cholesterol 6mg sodium 113mg FROZEN DRINKS Thick and Frosty Pina Coladas Makes twelve 1 2 cup servings e 3 cups whole milk e 1 can 10 ounce frozen pina colada concentrate thawed e 1 teaspoon rum extract Combine the milk pina colada concentrate and rum extract in a blender or food processor fitted with a metal blade Process for about 15 seconds Turn the machine on pour mixture into the freezer bowl through the ingredient spout and let mix until mixture becomes slushy about 20 25 minutes Serv
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