Deni 5210 Owner's manual

www.deni.com INSTRUCTIONS
FOR PROPER USE AND CARE
BONUS
Includes Ice Cream
Recipes for Delicious
Desserts
®
IMPORTANT!
Please keep these instructions and
your original box packaging.
Models #5201, 5202, 5203, 5205, 5210
www.deni.com
Ice Cream Maker
with Candy Crusher

1
®
They can scratch or damage it. Rubber or wooden
utensils may be used when the ice cream maker is off.
nPortable - Do not let cord hang over edge of table or
counter
nDo not clean with metal scrubbing pads. Pieces can
break off the pad and short-circuit electrical parts,
creating a possibility of an electrical shock.
nTo protect against electrical shock, do not immerse
plug, cordor motor base in water or any other liquid.
nDo not use an extension cord with this ice cream
maker. However, if one is used, it must have a rating
equal to or exceeding the rating of this appliance.
nThe ice cream maker is for household use only.
nThe ice cream maker should not be used for other than
the intended use.
nThe ice cream maker has a polarized plug (one
blade is wider than the other). This plug will fit in
apolarized outlet only one way, as a safety feature.
Reverse the plug if the plug does not fit fully in the
outlet. Contact a qualified electrician if it still does
not fit. Do not attempt to defeat this safety feature.
SAVE THESE INSTRUCTIONS
IMPORTANT SAFEGUARDS
When using this electrical appliance, safety precautions
should always be observed, including the following:
nRead all of the instructions before using.
nClose adult supervision must be provided when this
appliance is used by or near children
nAvoid any contact with moving parts. Fingers, hair,
clothing, etc. should be kept away during operation.
nUsing attachments not recommended or sold by
Keystone Manufacturing Co., Inc. may cause hazards.
nDo not operate with a damaged cord or plug. If the
appliance is not working as it should, has been
dropped or damaged, left outdoors or dropped into
water, do not use it and return it to the manufacturer
for proper service and replacement or repair.
nAlways unplug before cleaning and removing parts.
nFor indoor use only.
nDo not place near hot gas or electric burner. Do not let
cord contact hot surface, including the stove.
nKeep utensils out of the canister while in use to reduce
the risk of harm to persons or to the ice cream maker.
SHARP OR METAL UTENSILS OR OBJECTS SHOULD
NOT BE USED ON THE INSIDE OF THE CANISTER.

2
FEATURES AND FUNCTIONS
Your new Deni Ice Cream Maker with Candy Crusher allows you to create
avariety of frozen treats: hundreds of ice cream flavors, sorbets, sherbet,
frozen yogurt, margaritas, even your favorite frozen drink in 5 to 30
minutes, depending on the coldness of your canister!
The following features come with the Deni Ice Cream Maker with Candy
Crusher:
nCandy Crusher
Dispenses crushed candy into your favorite ice cream.
nTop
Can be used on the clear view lid or the canister.
nClear-Vue Lid
You can easily add ingredients through the opening in the lid
without turning the machine off.
nCanister
Thorough and even freezing is provided by the liquid inside
the walls. The double insulated walls keep the cylinder bowl
cold longer, for best freezing results.
nMotor Base
The 40 watt, high performance motor base requires minimal
counter space. Anti-slip rubber feet keep the ice cream maker
in place during use.
nHidden Cord Storage
Adjusts to needed length and keeps countertops neat by
keeping excess cordout of the way.
Mixing Paddle Base
Handle
Lid
Notches
Candy Crusher
Hidden Cord Storage
Motor Base
Clear-Vue Lid
Canister
Top Stir Paddle

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®
BEFORE FIRST USE
1. Remove all packing materials and literature.
2. Wash the canister, lid, paddle, and candy crusher in
warmsoapy water. Rinse and dry all parts thoroughly.
NEVER immerse motor base in water or any other
liquid. NEVER clean any parts in a dishwasher.
FREEZING THE CANISTER
nBeforemaking frozen desserts, it is very important that
the canister be properly frozen. The ice cream maker
features a double insulated bowl that requires thorough
freezing. We recommend placing the canister upright
in the back (coldest part) of your freezer.
nMake sure the canister is washed and thoroughly dried.
For best results, wrap canister in a plastic bag and
place in the freezer.
nThe length of time necessaryto properly freeze the
canister depends on the temperaturein your freezer.
Freezing is approximately 8 hours, depending on
freezer temperatures ranging from -30°C/-22°F to
-17°C/+0°F.
nShake the canister to ensure a properly frozen bowl.
The canister should have no liquid moving inside. If
you hear liquid, it is not frozen.
nKeep your canister in the freezer when not in use so
you can create frozen desserts anytime.
HOW TO OPERATE
1. Place canister in the freezer for 8 hours, (see Freezing
the Canister on this page).
2. Follow the recipes in our instruction booklet. Almost any
frozen dessert recipe can be used providing it does not
make more then 4 cups of liquid. 4 cups will make 11⁄2
quarts of ice cream.
3. Prepare the ingredients (see pages 7-15).
4. Take the canister out of freezer and place on motor base.
The canister should be used immediately after removal
from freezer because it will begin to thaw once placed
in room temperature.
5. Place the paddle inside the canister. Be sure the round
side of the stir paddle faces up (photo on page 2).
6. Lock the lid onto the motor base. The tabs on the bottom
of the lid should line up with the indentations in the
motor base. This ensures that the lid is locked into place.
When placing the lid on the motor base, the stir paddle
should fit into the lid.
7. Turn the On/Off dial to the right (on position). It is
important to turn the unit on first before pouring in the
mixture. The canister rotates while the stir paddle
remains stationary.

4
8. Slowly pour the mixture in the top opening of the lid. It
is at this time that you leave the machine on for about
5–30 minutes (time varies, depending on the coldness
of the ingredients and/or canister), or until mixture
becomes the desired thickness. If making ice cream,
your result should be a soft, custard-like ice cream.
9. When the frozen dessert is ready, make sure the unit is
off. Remove the lid and the mixture from the bowl with
aplastic spoon or plastic scoop. Do not use metal
utensils or metal objects in the canister.
10. Ice cream will be a custard like ice cream. If you
prefer hard ice cream, place ice cream in an air tight
container,then place in the the freezer and allow it
to set until it reaches your desired hardness. It is
recommended to remove the frozen dessert from
canister and place in an airtight, freezer safe container.
If the frozen dessert is left in the canister with the top
on in the freezer, it should only be for a short period
of time (less than 30 minutes) or the frozen dessert will
freeze to the canister and possibly damage the canister.
NOTE: Continually check the ice cream mixture while the
unit is on.
HOW TO OPERATE WITH CANDY CRUSHER
1. Place candy bars in freezer until cold. Do not put soft
chocolate in the crusher.
2. Break candy bars into smaller pieces before putting in
the crusher. Pieces should be about 1 inch or less.
3. When your ice cream is almost done (about 5 mins left)
position the candy crusher base in the opening on top
of the clear-vue lid so it fits snug.
4. Place the mixing paddle into the candy crusher base.
5. Put the lid on the candy crusher making sure the notches
(see pg. 2) line up properly, securing the lid.
6. Place the handle over the armof the mixing paddle that
comes up through the lid.
7. Place the candy into the candy crusher. Some candy
works best when placed on it’s side. Do not over fill the
candy crusher, it will not have room to be crushed. Fill
both sides of the candy crusher.
8. Begin turning the handle clockwise. Place your hand
on the lid to keep in place. The candy will be crushed
up and mixed into the ice cream as the stir paddle
continues to mix the ice cream.
The result will be finely chopped candy or cookies.

5
®
HINTS AND TIPS
nRead all the instructions and save for future reference.
nCool all cooked recipes in the refrigerator before using.
nFlavors will be stronger before freezing.
nFor better results, drain your yogurt.
nFor best results, chill nuts, fruits, alcohol, and garnishes
before adding to the frozen treat. Generally these
products are added at the end of the freeze cycle.
nFor pre-cooked recipes, make the mixture one day
before. This will allow it to cool completely and
increase in volume. Chilling recipes will produce
better results.
nRecipes that do not require cooking are best made
with an electric mixer to increase the mixture’s volume.
nCream, sugar, eggs, and milk are the most common
ingredients in ice cream. Substitutions with similar
ingredients may be used depending upon your
preference. For example, any type of cream can be
used, however,there will be a difference in color,
textureand flavor. The richer the cream you use, the
richer the results. Heavy cream contains about 36% fat,
which is the richest. Whipping cream, coffee (light)
cream and half-and-half contain approximately 30%,
18%, and 10% fat respectively.
n4oz. of egg substitute is equivalent to two eggs.
nWhen using or adding eggs or egg substitute in any of
our recipes, we recommend heating/cooking the recipe
mixture.
nArtificial sweeteners can be used in place of sugar;
however, they should be added when the mixture is
cool, at most, room temperature. If sugar is dissolved
by heat in a recipe, omit this process when using a
sugar substitute. Instead, add sweetener into the
mixture until it is thoroughly dissolved.
nAdding one small egg white will volumize most mixes.
nIf a recipe calls for alcohol, add it last, about one to
three minutes before the end of the freezing process.
Otherwise, the alcohol may stop the freezing process.
nThe taste of sorbets is largely affected by the ripeness
and sweetness of fruit or juice. For tart fruit, add sugar
or omit sugar if fruit is very ripe. Once frozen, the
sorbet or other frozen desserts will taste less sweet than
the mixture.
nLong-term storage of homemade ice cream in the
freezer should be done in airtight freezer-safe
containers.
nIce cream and other frozen dessert mixtures stay fresh
in the refrigerator for several days. However, they
should be mixed well minutes before being added to
the canister.
nMixture will increase in volume during the freezing
process; therefore, pour no more than 4 cups mixture
into the canister.

6
CANDY CRUSHER HINTS AND TIPS
nMake sure chocolate is cold before putting in candy
crusher.
nCookies, chocolate bars, chocolate filled candy, peanut
butter filled candy bars and pieces, and chocolate malt
candy balls can be used in the candy crusher.
nDo not put nuts (almonds, peanuts, etc.) in candy
crusher
nDo not put hardcandy or gummies in candy crusher.
nDo not put fruit in candy crusher.
nDo not put hot fudge or syrup in candy crusher.
nDo not put soft or melted candy in candy crusher.
nAll parts are dishwasher safe.
CLEANING INSTRUCTIONS
nClean the canister, paddle, lid and candy crusher with
warm soapy water. Only the candy crusher, can be put
on the top rack in the dishwasher to clean.
nUse a damp cloth to clean the motor base.
nNever immerse the motor unit, plug or cord in water or
in any other liquid.
nNever place the canister in freezer if it is still wet.
nMake sure all parts are dried thoroughly.
nNever storeplastic parts in freezer.
TROUBLESHOOTING
nICE CREAM DID NOT BECOME A SOFT CUSTARD.
The canister must be frozen properly. Check the
temperature in your freezer. If it is higher than
-17°C /0°F lower it. If you cannot lower the freezer
temperature, the ingredients should be as cold as
possible. Put mixture in the freezer for 1 hour until the
mix starts to crystallize. Then pour mixture into ice
cream maker.
nUNIT STARTED AND THEN STOPPED.
Take the canister off of the motor base and turn on the
unit. If it works, the unit wasn’tturned on before adding
the mix. Pour mix into the canister AFTER the unit is
turned on.
nTHE PADDLE ISN’T TURNING. Only the canister turns.
The paddle should remain stationary.

7
®
FROZEN DESSERT
RECIPES
The following recipes are for 11⁄2qts.
Note: 1 quart of liquid makes 11⁄2qts.
of frozen dessert.
TIP: Use the “Basic Vanilla Ice Cream”
recipe as a base for creating your
own favorite ice cream flavors. As
an example, to make a fruit ice
cream, decrease the cream or milk
by one cup and add one cup of
pureed fruit to the basic vanilla ice
cream recipe.
NOTE: The ice cream’s texture and
taste may change depending on how
rich of a cream you use.
Basic Vanilla Ice Cream
Ingredients:
4oz. egg substitute
1 cup of sugar
1cup half and half (or milk)
2cups heavy cream
11⁄2tsp. vanilla
Method:
1. Combine egg substitute, sugar, and
vanilla in a mixing bowl or blender.
2. Add cream and half and half (or milk).
3. Mix well and chill thoroughly.
4. Follow standard instructions on page 3.
Banana Orange Frozen Yogurt
Ingredients:
116-oz carton (2 cups) vanilla yogurt
1cup orange juice
1⁄4cup light corn syrup
1⁄4cup milk
1 cup mashed banana
Method:
1. In a mixing bowl, combine all the
ingredients, mix well and chill thoroughly.
2. Follow standard instructions on page 3.
Blackberry Sorbet
Ingredients:
3cups fresh blackberries
1⁄2cup water
2⁄3cup sugar
1⁄2cup orange juice
2 egg whites
Method:
1. Over medium heat, in a saucepan,
combine blackberries with water and
sugar.
2. Stir until sugar is dissolved.
3. Puree, then chill thoroughly.
4. Beat egg whites until soft peaks form.
5. Add orange juice to the blackberries.
6. Whisk in egg whites.
7. Follow standard instructions on page 3.

8
Chocolate Ice Cream
Ingredients:
1cup of heavy cream
1cup half and half or milk
1cup sugar
4oz. egg substitute
11⁄2teaspoon vanilla
1⁄2 - 2⁄3cups baking cocoa (for taste)
Method:
1. Combine cocoa and sugar in a mixing
bowl, processor, or blender and mix.
2. Add eggs and vanilla to the mixture
and blend well.
3. Add cream and half and half.
4. Beat well and chill thoroughly.
5. Follow standard instructions on pg. 3.
Chocolate Chip Frozen Yogurt
Ingredients:
2cups plain or vanilla flavored yogurt
1cup sour cream
1⁄4cup light cornsyrup
3⁄4cup sugar
1tsp. vanilla
1cup mini chocolate chips
Method:
1. Combine first five ingredients in a
mixing bowl and beat well.
2. Chill thoroughly.
3. Follow standard instructions on pg. 3.
4. Fold in chocolate chips at end of
freezing process.
Chocolate Frozen Yogurt
Ingredients:
2cups plain or vanilla flavored yogurt
1cup sour cream
1⁄4cup light corn syrup
3⁄4cup sugar
1⁄2- 2⁄3cup baking cocoa (to taste)
Method:
1. Combine all ingredients in a mixing
bowl and beat well.
2. Chill thoroughly.
3. Follow standard instructions on pg. 3.
NOTE: Egg substitute can be added to
amix without cooking for those who
are concerned about eggs,you may
also eliminate the eggs. If any recipes
in this book are to be used by a dia-
betic or persons with other afflictions,
please consult your doctor before using.

9
®
Espresso Ice
Ingredients:
3tbsp. instant espresso or 4 tbsp. regular
instant coffee powder
32⁄3cups boiling water
1tbsp. vanilla extract
3⁄4cup sugar
Method:
1. Dissolve coffee in boiling water.
2. Stir sugar into coffee until dissolved.
3. Stir in vanilla extract.
4. Chill thoroughly.
5. Follow standard instructions on pg. 3.
6. Serve with a dollop of whipped cream
and a sprinkle of cocoa.
Fat Free Peach Ice Cream
Ingredients:
11⁄2cups evaporated skim milk
1 cup pureed ripe peaches
11⁄2tsp. plain gelatin
4oz. egg substitute
6oz. fat-free cream cheese
1tsp. vanilla
1 cup sugar
1⁄2tsp. cinnamon
1⁄4tsp. ground all spice
1⁄4tsp. ground cloves
1⁄4tsp. grated nutmeg
Method:
1. To soften gelatin, place 11⁄2cups of
milk in a small saucepan and sprinkle
the gelatin over the surface. Allow 3
minutes for gelatin to absorb into the
mixture, warm the milk and stir the
mixture to completely dissolve.
2. Combine remaining ingredients in a
blender or food processor. Mix well.
Add the milk/gelatin and continue
processing to ensure proper mixing.
3. Chill thoroughly and follow standard
instructions on pg. 3.
Chocolate Peanut Butter Ice Cream
Ingredients:
1cup of heavy cream
1cup half and half or milk
1 cup sugar
4oz. egg substitute
11⁄2teaspoon vanilla
1⁄2 - 2⁄3cups baking cocoa (for taste)
1cup peanut butter
Method:
1. Combine cocoa and sugar in a mixing
bowl, processor, or blender and mix.
2. Blend in peanut butter and eggs.
3. Add cream, half and half and vanilla.
4. Beat well and chill thoroughly.
5. Follow standard instructions on pg. 3.

10
Fat Free Pineapple Frozen Yogurt
Ingredients:
3⁄4cup evaporated skim milk
4tbsp. pineapple juice
11⁄2tsp. plain gelatin
4oz. egg substitute
21⁄2cup vanilla fat- free yogurt
1tbsp. orange zest
1 cup sugar
dash salt
Method:
1. To dissolve gelatin, place 3⁄4cups of
milk in a small saucepan and sprinkle
the gelatin over the surface. Allow 3
minutes for gelatin to absorb into the
mixture, warm the milk and stir the
mixture completely to dissolve.
2. Combine remaining ingredients in a
blender or food processor. MIx well.
Add the milk/gelatin and continue
processing to ensure proper mixing.
3. Chill thoroughly.
4. Follow standard instructions on pg. 3.
French Chocolate Mint Ice Cream
Ingredients:
3egg yolks
1 cup sugar
1⁄3cup cocoa
1 cups milk
2 cups cream
1tsp. vanilla
11⁄2tbsp. mint extract
Method:
1. Beat milk and egg yolks together.
2. Blend in sugar.
3. In a saucepan,cook over medium heat,
stirring constantly, until thick enough to
coat the spoon.
4. Remove from heat and gently sift
cocoa and add mint into the mixture.
5. Beat well until blended.
6. Cool, then add cream and vanilla.
7. Mix well and refrigerate overnight.
8. Follow standardinstructions on pg. 3.
Fat Free Chocolate Ice Cream
Ingredients:
3cups evaporated skim milk
1tsp. vanilla extract
11⁄2tsp. plain gelatin
1 cup sugar
4oz. egg substitute
1⁄2to 3⁄4cup baking cocoa (to taste)
Note: Combine cocoa and sugar before
adding to recipe to facilitate easy
mixing of the cocoa.
Method:
1. To soften gelatin, place 11⁄2cups of
milk in a small saucepan and sprinkle
the gelatin over the surface. Allow 3
minutes for gelatin to absorb into the
mixture, warm the milk and stir the
mixture to completely dissolve.
2. Combine remaining ingredients in a
blender or food processor. Mix well.
Add the milk/gelatin and continue
processing to ensure proper mixing.
3. Chill thoroughly.
4. Follow standard instructions on pg. 3.

11
®
Frozen Margaritas
Ingredients:
21⁄3cups of water
1⁄2cup lime juice
3⁄4cup triple sec
2⁄3cup tequila
Method:
1. Combine first two ingredients.
2. Follow standard instructions on pg. 3.
3. When complete, add triple sec and
tequila and serve.
Frozen Pina Colada
Ingredients:
18-oz can cream of coconut
21⁄2cups sweetened pineapple juice
1⁄2cup dark rum
Method:
1. Combine first two ingredients.
2. Follow standard instructions on pg. 3.
3. When complete, add rum and serve.
Fruit Sorbet
Ingredients:
3cups fruit (such as strawberries, raspberries,
blueberries or fresh pineapple)
1⁄2cup sugar
1 cup water
Method:
1. Combine ingredients in a processor to
puree the fruit.
2. Follow standard instructions on pg. 3.
French Vanilla Ice Cream
Ingredients:
3eggs
1cup of sugar
11⁄2cups milk
2 cups cream
2tsp. vanilla
Method:
1. Beat eggs and milk together in a large
saucepan.
2. Add sugar and cook over low heat,
stirring constantly until thickened
(approx. 10 minutes).
3. Mixture should coat the spoon.
4 Cool, then add cream and vanilla.
5. Mix well and refrigerate overnight.
6. Follow standard instructions on pg. 3.

12
Lemon Ice
Ingredients:
112-oz. can frozen lemonade concentrate
3 cups of water
11⁄2cups of sugar
Method:
1. Combine water and sugar in a small
saucepan. Simmer to dissolve sugar,
cool.
2. Mix ingredients in a mixing bowl,
processor, or blender.
3. Follow standard instructions on pg. 3.
Lemon Sherbet
Ingredients:
1cup frozen lemonade concentrate
3 cups milk
1⁄2cup sugar
2tbsp. grated lemon rind
1 egg white
Method:
1. Combine all ingredients and stir until
sugar dissolves & mixture appears
curdled.
2. Follow standard instructions on page 3.
Ice Cream Sandwiches
Ingredients:
Pre-baked cookies — 2 per sandwich,
select large 21⁄2to 3” diameter, soft
texture cookies work best. Freeze
cookies before filling.
Filling — Prepare ice cream of choice.
Firm up in freezer before assembling
sandwiches.
Assembling
Spread about 1⁄2”thick layer of ice
cream on one cookie. Top with a second
cookie. If desired, roll the sandwiches in
toasted coconut or sprinkles.
Storage
Individually wrap frozen cookies and
freeze.

13
®
Pina Colada Sherbet
Ingredients:
11⁄2cups milk
1 cup crushed pineapple
2tbsp. non-fat dry milk
2tbsp. dark rum
1cup coconut milk
dash salt
1can (10 oz.) piña colada mix, partially
defrosted
Method:
1. In a blender or food processor,
combine ingredients until milk is
dissolved.
2. Cover and chill thoroughly.
3. Follow standard instructions on pg. 3.
Low Fat Non-Dairy Mango Freeze
Ingredients:
3cups non-dairy creamer
4oz. egg substitute
11⁄2tsp. plain gelatin
11⁄2cups very ripe mango puree
3⁄4cup sugar
1tsp. vanilla
Method:
1. In a small saucepan, sprinkle the
gelatin over 11⁄2cups of non-dairy
creamer. Warm the mixture (do not
allow to boil) to dissolve the gelatin,
stirring if necessary.
2. Add remaining ingredients and mix
well in a blender or food processor.
3. Chill thoroughly.
4. Follow standard instructions on pg. 3.
Low Fat Non-Dairy Strawberry Freeze
Ingredients:
3cups non-dairy creamer
4oz. egg substitute
11⁄2tsp. plain gelatin
11⁄2cups pureed strawberries
3⁄4cup sugar
1tsp. vanilla
Method:
1. In a small saucepan, sprinkle the
gelatin over 11⁄2cups of non-dairy
creamer. Warm the mixture (do not
allow to boil) to dissolve the gelatin,
stirring if necessary.
2. Add remaining ingredients and mix
well in a blender or food processor.
3. Chill thoroughly.
4. Follow standard instructions on pg. 3.

14
Raspberry Ice Cream
Ingredients
2cups heavy cream
1cup half and half or milk
1cup sugar
4oz. egg substitute
1tsp. vanilla
1 cup raspberry puree’
Method:
1. Combine eggs, sugar, and vanilla in a
mixing bowl and beat well.
2. Beat in raspberry puree’.
3. Add cream and half and half (or milk).
4. Beat well and chill thoroughly.
5. Follow standard instructions on pg. 3.
NOTE: Strawberries, blueberries or black
berries can substitute for raspberries.
Pineapple Ice
Ingredients:
12 oz. can frozen pineapple concentrate
3 cups water
1 cup of sugar
Method:
1. Combine sugar and water in a small
saucepan. Simmer to dissolve the
sugar. Cool.
2. Mix all ingredients in a mixing bowl,
blender or food processor.
3. Follow standard instructions on pg. 3.
Pistachio Ice Cream
Ingredients:
2⁄3cup unsalted, shelled pistachios
2oz egg substitute
3⁄4cup sugar
2cups whipping cream
1cup milk
1⁄4tsp. almond extract
1tsp. vanilla extract
Method:
1. In a blender or processor, combine
nuts, egg and milk.
2. Blend until nuts are finely chopped.
3. Mix in remaining ingredients.
4. Follow standard instructions on pg. 3.
Variation:
1. Substitute pecans or walnuts for
pistachios.
2. Substitute 3⁄4cup maple syrup for sugar.

15
®
Sugar Free Black Walnut Ice Cream
Ingredients:
2cups heavy cream
dash salt
1cup half & half
4oz. egg substitute
5tsp. sweetener (or to taste)
1tbsp. vanilla
1⁄2cup finely chopped black walnuts*
1⁄8tsp. black walnut extract or 2-3 drops
almond extract
Method:
1. Mix all ingredients in a food processor
or blender, except for nuts.
2. Mix thoroughly.
3. Cover and chill thoroughly.
4. Follow instructions on page 4.
5. Add nuts at end of freezing process.
*Toasted almonds, pecans, hazelnuts and
macadamia nuts can be substituted.
Sugar Free Raspberry Sherbet
Ingredients:
11⁄2cups milk
3 cups raspberry puree
1⁄3cup non-fat dry milk
2tsp. artificial sweetener
11⁄2tsp. plain gelatin
2tbsp. triple sec or grand mariner or
1tbsp. orange zest + 3 tbsp. orange juice
Method:
1. In a small saucepan, add milk, sprinkle
gelatin over surface to soften. Warm
slightly until gelatin is dissolved, stirring
if necessary.
2. Add dry milk and mix thoroughly. Add
remaining ingredients. Mix completely.
3. Chill thoroughly.
4. Follow standard instructions on page 4.
Note: Because of the addition of the alcohol, it is
necessary to be sure the mix is well chilled before
placing in the ice cream maker, and freezing
canister is as close to -20°F as possible.
Strawberry Cheesecake Ice Cream
Ingredients:
1⁄2cup half & half (or milk)
8 oz. cream cheese
2 cups heavy cream
11⁄2tsp. vanilla
4oz. egg substitute
3⁄4-1 cup pureed strawberries
1 cup sugar
Method:
1. Beat eggs and sugar in a mixer,
blender or processor until thick and
cream colored.
2. Add milk, cream, vanilla and cream
cheese. Mix thoroughly.
3. Add strawberries and mix well.
4. Follow standard instructions on pg. 3.

©2006 Keystone Manufacturing Company,Inc.
All rights reserved.
®
ONE-YEAR LIMITED WARRANTY
Your Deni Ice Cream Maker with Candy Crusher is warranted for one year from date
of purchase or receipt against all defects in material and workmanship. Should your
appliance prove defective within one year from date of purchase or receipt, return the
unit, freight prepaid, along with an explanation of the claim. If purchased in the U.S.A.
or other country, please send to: Keystone Manufacturing Company, Inc. 33 Norris
Street, Buffalo, NY 14207. If purchased in Canada, please send to: Keystone
Manufacturing Company, Inc., 151 Cushman Road, St. Catherines, Ontario L2M 6T4.
(Please package your appliance carefully in its original box and packing material to
avoid damage in transit. Keystone is not responsible for any damage caused to the
appliance in return shipment.) Under this warranty, Keystone Manufacturing Company,
Inc. undertakes to repair or replace any parts found to be defective.
This warranty is only valid if the appliance is used solely for household purposes in
accordance with the instructions. This warranty is invalid if the unit is connected to an
unsuitable electrical supply,or dismantled or interfered with in any way or damaged
through misuse.
Weask that you fill in the details on your warranty card and return it within one
week from date of purchase or receipt.
This warranty gives you specific legal rights. You may also have other rights which
vary from state/province to state/province.
www.deni.com
Deni by Keystone Manufacturing Company,Inc.®
Monday through Friday
8:30 a.m. to 5:00 p.m.
(Eastern Standard Time)
1-800-DENI-822
or E-mail us at
custser[email protected]
CUSTOMER SERVICE
If you have any questions or
problems regarding the operation of
your Deni Ice Cream Maker with
Candy Crusher, call our customer
service department toll free: