Suzanne Somers Somersize Product guide

840117200
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When using electrical appliances, basic safety precautions should always be
followed, including the following:
1. Read all instructions.
2. To protect against risk of electrical
shock, do not put motor assembly
of appliance in water or other liq-
uid.
3. Close supervision is necessary
when any appliance used by
or near children.
4. Unplug cord from outlet when not
in use, before putting on or taking
off parts, and before cleaning.
5. Avoid contacting moving parts.
6. Do not operate any appliance with
a damaged cord or plug or after the
appliance malfunctions or is
dropped or damaged in any man-
ner. Call our toll-free customer
service number for information on
examination, repair or electrical or
mechanical adjustment.
7. The use of accessory attach-
ments not recommended by the
manufacturer may cause fire,
electric shock, and injuries.
8. Do not use outdoors.
9. Do not let cord hang over edge
of table or counter, or touch hot
surfaces, including the stove.
10.Keep hands and utensils out of
cylinder bowl while in use to
reduce the risk of injury to per-
sons or to the appliance itself.
11.Do not place on or near a hot gas
or electric burner, or in a heated
oven. Do not use this unit near
oven, heater or fireplace.
12.To disconnect, turn any control to
"OFF" or "0" then remove plug
from wall outlet.
13.Do not use appliance for other
than intended purpose.
Consumer Safety Information
This appliance is intended for
household use only.
This appliance is equipped with a
polarized plug. This type of plug has
one blade wider than the other. The
plug will fit into an electrical outlet
only one way. This is a safety
feature intended to help reduce the
risk of electrical shock. If you are
unable to insert the plug into the
outlet, try reversing the plug. If the
plug should still fail to fit, contact a
qualified electrician to replace
the obsolete outlet. Do not attempt to
defeat the safety purpose of the
polarized plug by modifying the plug
in any way.
This appliance is for household use.
An authorized service representative
should perform any servicing other
than cleaning and user maintenance.
Authorized service personnel only
should do repair.
• Check voltage to be sure that the
voltage indicated on the nameplate
agrees with your voltage.
• Keep your hands and the cord
away from hot parts of the
appliance during operation.
• Never clean with scouring powders
or hard implements.
• Do not place or use the appliance
on hot surfaces, such as stoves,
hotplates, or near open gas flames.
• Do not expose the freezing cylinder
to temperatures above 105ºF/41ºC.
• Do not clean freezing cylinder in
dishwasher.
• Do not unplug the unit by pulling
on cord.
• Do not use if freezing cylinder is
broken or any liquid has leaked
out.
IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS!
2
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Somersize Ice Cream Maker
Congratulations on your new Somersize Ice Cream Maker! With this
wonderful appliance you can make delicious, homemade ice cream right
in your own kitchen. This ice cream maker works with my Somersize Ice
Cream Mixes, so making ice cream is easier than ever. Now you can eat
ice cream while you’re Somersizing because my Somersize Ice Cream
Mixes and Dessert Sauces are made with SomerSweet, so there’s no
refined sugar.
When you’re losing weight on my Somersize program, you can have the
fats, but not the sugar. Although it’s possible to find sugar-free ice cream in
the stores, but it’s usually loaded with starches and fillers. Now, you can
make delicious homemade ice cream without all the yucky stuff…just pure
wholesome ingredients to make divine ice cream sundaes without refined
sugars.
With the Somersize Ice Cream Maker you can make up to 11⁄2quarts of ice
cream at a time. For most ice cream recipes it will take about 30 minutes
to freeze your ice cream to a soft ice cream texture. You’ll also love it for
frozen yogurt and refreshing sorbets.
Enjoy!
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Remove all literature and packing
material from inside the ice cream
maker. Separate the lid from the
motor by pulling apart. Wash the
freezing cylinder, lid, driveshaft
and churn blade in warm soapy
water. Thoroughly rinse and dry
all parts. DO NOT immerse elec-
tric motor assembly in water.
To clean, wipe with a moist cloth.
Parts and Features of Your
Ice Cream Maker
1. Electrical Motor Assembly
2. ON/OFF Switch
3. Lid Opening
4. Driveshaft
5. Churn Blade
6. Cylinder Bowl
7. Lid
8. Lid Locks
Before First Use
1. Assemble the lid, motor, and
driveshaft.
To insert
driveshaft
into motor
unit, slide
motor onto
lid until the
“keyhole”
part of lid
is over
hole into which the driveshaft
fits. Push the driveshaft into the
hole.
NOTE: Make sure that the non-
keyhole part
of the lid fits
between the
top and
bottom
collars of the
driveshaft.
Assembling the Ice Cream Maker
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Freezer Temperature
-22ºF/-30ºC 8 to 9 hours
-13ºF/-25ºC 12 to 13 hours
0ºF/-18ºC 20 to 22 hours
5ºF/-15ºC
24 hours or more
Minimum time for cylinder to properly freeze
The most important step in making ice cream and frozen dessert is to
make sure that the cylinder bowl is thoroughly frozen.
1. Wash and thoroughly dry cylinder bowl.
2. Place cylinder bowl in an upright position in the
back of your freezer where the temperature is
coldest. The temperature should be at least
0ºF/-18ºC. Keep the cylinder opening clear.
Freezing the Cylinder Bowl
NOTE: The length of time necessary to properly freeze the cylinder
bowl will depend upon how cold the freezer temperature is:
Shake cylinder bowl to ensure the liquid between the cylinder bowl
walls is thoroughly frozen.
2. Insert churn blade onto driveshaft.
Lower
assembled
lid/motor/
churn blade
onto the
frozen
cylinder
bowl,
positioning
lid locks over
tabs located on the ring inside of
bowl. Lock in place by sliding the
lid locks outward.
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1. Prepare one of the suggested
recipes or one of your own
favorites. You can use any
recipe for ice cream, frozen
yogurt, or frozen dessert, as
long as the recipe does not
contain more than 41⁄2cups
of ingredients.
NOTE: Always chill your
mixture in the refrigerator
before attempting to freeze-
churn. Ice cream mixtures will
stay fresh in the refrigerator for
a few days. Shake well before
pouring the mixture.
2. Assemble the lid, motor, and
driveshaft.
To insert
the drive-
shaft into
the motor
unit, slide
motor onto
lid until the
“keyhole”
part of lid
is over hole into which the dri-
veshaft fits. Push the driveshaft
into the hole.
NOTE: Make sure that the non-
keyhole
part of the
lid fits
between
the top
and bot-
tom collars
of the dri-
veshaft.
Making Ice Cream
3. When the mixture is ready,
remove the cylinder bowl from
the freezer and place on a firm,
level surface near a convenient
power outlet. It is extremely
important that the bowl be
used immediately after it is
removed from the freezer, as it
begins to thaw once removed.
4. Insert churn blade onto the dri-
veshaft.
Lower
assem-
bled
lid/motor/
churn
blade
onto the
frozen
cylinder
bowl positioning lid locks over
tabs located on the ring inside
of bowl. Lock in place by slid-
ing the lid locks outward.
5. Plug cord into outlet. Turn
switch to ON position to start
operating churn blade.
6. Immediately pour chilled
mixture
into
cylinder
bowl
through lid
opening.
Maximum
capacity
of chilled
mixture is
one quart. This allows for the
volume to increase during
churning to 11⁄2quarts.
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Making Ice Cream (cont.)
NOTES:
• During the freezing process,
you can add finely chopped or
pureed ingredients such as
chocolate, raisins, nuts, etc.,
through the opening in the lid.
Alcohol should not be added
until near the end of the
process as it significantly slows
down the freezing process.
• The machine will run for 20 to
40 minutes. Do not turn ice
cream maker off during this
time. The mixture may freeze
to the walls and prevent the
churn from turning.
• If the churn becomes blocked,
it will reverse and continue to
turn in the opposite direction.
When the motor repeatedly
stalls and reverses, the mixture
has reached maximum freezing.
7. Turn off, unplug and remove
motor
assembly
from the
bowl.
You may
“stiffen”
the ice
cream by
wrapping
cylinder
bowl with a clean towel until
desired consistency is reached
(up to 30 minutes). Transfer to
an airtight container and store
in freezer.
NOTES:
• Bowl has nonstick surface for
easy cleanup. Do not use sharp
utensils, such as metal spoons,
inside the cylinder bowl.
Sharp objects will scratch
and damage the inside of
the cylinder bowl.
• The finished result is a soft,
spoonable ice cream.
Homemade ice cream will not
be the same consistency of
hard store-bought ice cream.
IMPORTANT: Do not operate the
unit for longer than required.
If after 40 minutes the mixture is
not yet solid or has thawed again,
do not continue. Refreeze the
cylinder bowl and chill ice
cream in another bowl before
continuing process.
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Usage Tips
• The frozen cylinder maintains a
temperature of about 14°F (-10°C)
for over 2 hours.
• I recommend you always keep
your ice cream bowl in your
freezer so that you can make ice
cream, chill wine or serve ice
cubes at any time.
• For best results, the ice cream
bowl must be frozen thoroughly.
Make sure to set your freezer at
the coldest setting (temperature
should not be more than 0°F or
–18°C).
• Firmness of ice cream depends
on variables such as the recipe
used, room temperature and
temperature of ingredients before
churn-freezing.
• Some recipes require the mixture
to be pre-cooked. Make the
recipe at least one day ahead.
This will allow the mixture to
cool completely and increase
volume. Pre-chilling the base
mixture is strongly recommend-
ed. Never try to shortcut.
• Do not attempt to make more
than 1 quart (4 cups) at a time.
• Do not remove ice cream bowl
from the freezer until ready to use.
• Do not puncture or heat the
freezing cylinder.
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Storing Ice Cream
In the Ice Cream Maker
When the ice cream is ready it
can be left covered in the ice
cream maker on the countertop
or in the refrigerator for
approximately 30 to 40 minutes.
In the Freezer
Although ice cream can be
stored in the freezer for a short
period, a lengthy period of stor-
age is not beneficial for either the
taste or the quality of the ice
cream. After one or two weeks,
the texture starts to deteriorate
and the fresh taste is lost. Ice
cream tastes best when it is
fresh. Should you wish to store
ice cream in the freezer, follow
these tips:
• Store the ice cream in a clean,
well-sealed container that is
suitable for freezing.
• Storage temperature must be
0ºF (-18ºC) or lower.
• Attach a label to the container
with the date when it was
made and the kind of ice
cream it is.
• Defrosted or semi-defrosted ice
cream must never be put back
in the freezer.
Remove ice cream from freezer
about thirty minutes before
serving and place it in the
refrigerator. Or bring it up to
serving temperature by allowing
it to stand for ten or fifteen
minutes at room temperature.
Ice cream from non-boiled ingredients up to 1 week
Sorbets 1 to 2 weeks
Ice cream from half-boiled ingredients
up to 2 weeks
Storage Chart
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Troubleshooting
Problem
Ice cream is
not firm
enough
Things to Check
• The cylinder bowl was not in the freezer long
enough (preferably overnight).
• The freezer is not cold enough. Ice cream sets at
10 to 14°F (-10 to -12°C). If the freezer is not at 0°F
(-18°C) the ice cream will not set.
• Too much mixture was put in cylinder bowl.
Maximum fill is 1 quart.
• Ingredients are warm or at room temperature.
• The cylinder bowl was left at room temperature for
more than 5 minutes before use.
• The freezer door was opened and closed too many
times during the freezing process.
• The freezer bowl has a thick coating of ice on the
walls. After washing, dry completely prior to placing
back in freezer.
How To Clean
1. Turn motor assembly upside
down. Grip
motor with
one hand
while hold-
ing lid with
the other.
Slide lid
free.
Holding the
unit upside
down will prevent the driveshaft
from falling out. Then remove the
driveshaft and lid.
2. Wash the lid, churn blade, drive
shaft and cylinder bowl in hot,
soapy water.
NOTE: Do not clean freezing
cylinder in dishwasher.
3. Wipe the motor assembly with a
damp cloth. Never immerse the
unit in water.
4. Make sure all parts are clean and
thoroughly dried. Never replace
cylinder in freezer if it is still wet.
NOTE: After cleaning,
reassemble the entire motor
assembly to avoid losing parts.
The driveshaft is small and
easily lost.
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Somersize Ice Cream Tips
My Somersize Ice Cream Mixes come in four fabulous flavors:
Vanilla Bean, Dark Chocolate, Coffee and Mint. You add the heavy
cream and half and half. You can make a variety of Somersize Ice
Cream Sundaes using my ice cream mixes, my delicious
Somersize Dessert Sauces (Hot Fudge, Hot Caramel, and more)
and SomerSweet Chocolates (Milk, Dark and White Chocolate in
Baking Bars, Crunch Bars, Truffles, Chocolate Chips, and more).
Imagine the possibilities! Vanilla Ice Cream with Pear Cinnamon
Caramel Sauce tastes like Apple Pie à la Mode. Chop Somersize
Chocolate Bars into chunks and make Mint Chocolate Ice Cream,
topped with Mint Chocolate Hot Fudge Sauce. For you coffee
lovers, how about Coffee Ice Cream with Chocolate Covered Decaf
Espresso Beans with Hot Caramel Sauce? And for the serious
chocoholics, try my Dark Chocolate Ice Cream with chocolate chips
and Hot Fudge Sauce. There are so many combinations that you
can make in minutes with my Somersize products. Of course, you
may also make ice cream, frozen yogurt and sorbet from scratch,
and I have included recipes for those as well.
I think Somersize Ice Cream Mixes taste best when made with 2
cups of heavy cream and 1 cup of half and half. The addition of
the half and half makes the ice cream Almost Level One. You get
about 8 grams of carbohydrates for the whole quart of ice cream
by adding the half and half, so you only get 1 extra carb per half-
cup serving of ice cream. For Level One you can make Somersize
Ice Cream with all cream, but you get a much better flavor and
texture by adding the half and half. I highly recommend this
minor imbalance.
Homemade ice cream has a much different texture than store-bought
ice cream. Store-bought ice cream has a lot of air pumped into it.
Homemade ice cream is dense and rich and divine. You’ll only want
a small serving to feel totally satisfied. One small scoop really hits
the spot.
How thrilling! Now you can enjoy a scoop of my Somersize Ice
Cream with Somersize Hot Fudge and Hot Caramel Sauce while
you are losing weight on my Somersize program. And since there
are no refined sugars, no artificial colors or flavors, it’s guilt-free.
Have a party and enjoy!
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Recipes
PEACHES & CREAM ICE CREAM
ALMOST LEVEL ONE
Makes 1 quart
Nothing says, "summer" like peach ice cream. Now I can enjoy it all year
round with frozen peaches. Let the sun shine in!
1 pound fresh or frozen sliced peaches
1⁄2cup half and half
11⁄2cups heavy cream
2 tablespoons orange juice
1 tablespoon SomerSweet, or to taste
Place all ingredients in the work bowl of a food processor or blender.
Pulse until mixture is in small chunks. If using frozen peaches there is no
need to chill the mixture. If using fresh peaches, chill the ice cream mixture
for at least 2 hours, or overnight. Follow the Somersize Ice Cream Maker
instructions as directed.
ORANGE CHOCOLATE CHUNK ICE CREAM
ALMOST LEVEL ONE
Makes 1 quart
Two great flavors to make one great ice cream.
3 cups heavy cream
1 cup half and half
3 tablespoons SomerSweet
1 tablespoon orange extract
1 (4.9 ounce) bar SomerSweet Dark Chocolate Baking Bar,
cut into 1⁄2-inch pieces
Pour heavy cream and half and half into a large mixing bowl. Whisk in
SomerSweet and orange extract. Cover ice cream mixture with plastic wrap
and chill for at least 2 hours, or overnight. Follow the Somersize Ice Cream
Maker instructions as directed. During the last 5 minutes of freezing, add the
SomerSweet chocolate chunks.
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TRIPLE BERRY VANILLA ICE CREAM
ALMOST LEVEL ONE
Makes 11⁄2pints
This is a great basic ice cream recipe with the addition of my delicious Somersize
Triple Berry Jam (a combination of strawberries, blueberries and raspberries). It
adds a blast of sweet berries without any refined sugars.
2 cups heavy cream
1⁄4cup water
6 egg yolks
1 tablespoon vanilla extract
2 tablespoons SomerSweet
1⁄2cup Somersize Triple Berry Jam or 1⁄2cup sugar free berry jam
Pour cream and water into a saucepan. Heat until hot, but not boiling.
Remove from heat.
Place eggs yolks into a bowl. Whisk for 2–3 minutes, or until the egg yolks are
pale yellow. Pour cream mixture over eggs, stirring constantly. Return to low
heat, keep stirring, until mixture thickens and coats the back of a spoon.
Do not let mixture boil. Add vanilla extract and SomerSweet and stir. Transfer
to a bowl. Cover surface of custard with a piece of wax paper and cool to
room temperature. Chill for at least 2 hours, or overnight.
Follow the Somersize Ice Cream Maker instructions as directed. During the
last 5 minutes of freezing, add Somersize Mixed Berry Jam.
BLACK CHERRY SORBET
FRUIT – LEVEL ONE
Makes 11⁄2pints
My husband, Alan, loves cherries. This cherry sorbet is one of his favorites.
Pitting fresh cherries is very time consuming and the frozen ones work just
as well.
22⁄3cup fresh or frozen black cherries, pits removed
1⁄3cup water
2 tablespoons SomerSweet
2 tablespoons orange juice
Place all ingredients in a food processor or blender and blend until smooth.
Taste puree and add more SomerSweet, if needed. Transfer If using frozen
berries there is no need to chill the mixture. If using fresh cherries, chill the
sorbet mixture for at least 2 hours, or overnight. Follow the Somersize Ice
Cream Maker instructions as directed.
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FROZEN RASPBERRY YOGURT
CARBOS – LEVEL ONE
Makes 11⁄2pints
Store bought frozen yogurt can be filled with unwanted sugars. This one is pure
and delicious. Just remember to use non-fat yogurt and non-fat milk to make this
a legal Level One Carbos recipe.
11⁄4cups fresh or frozen raspberries
11⁄4cups non-fat yogurt
1⁄2cup non-fat milk
2 tablespoons SomerSweet
Place all ingredients into a food processor or blender and blend until smooth.
Taste puree and add more SomerSweet, if needed. If using frozen berries
there is no need to chill the mixture. If using fresh raspberries, chill the ice
cream mixture for at least 2 hours, or overnight. Follow the Somersize Ice
Cream Maker instructions as directed.
BLACK AND WHITE CHOCOLATE CHUNK ICE CREAM
ALMOST LEVEL ONE
Makes 1 quart
If you love chocolate you will love this chocolate ice cream with white
chocolate chunks. Yum!
1 (4.9 ounce) SomerSweet Dark Chocolate Baking Bar,
chopped into 1⁄4-inch pieces
4 egg yolks
1 tablespoon vanilla extract
3 cups of heavy whipping cream
1⁄2cup water
3 tablespoons SomerSweet
1 (4.9 ounce) SomerSweet White Chocolate Baking Bar,
chopped into 1⁄4-inch pieces
Place dark chocolate pieces into a large mixing bowl. Set aside.
In a separate bowl, whisk egg yolks and vanilla for 2–3 minutes, until egg
yolks are pale yellow. Warm cream and water in a medium saucepan over
medium heat to 110ºF or until bubbles form along the edge, just
before boiling. Slowly pour hot cream into egg yolks, stirring constantly.
Return to saucepan and stir over medium heat until the custard thickens
or it coats the back of a spoon. Add SomerSweet. Pour mixture over the
chopped chocolate, stirring until smooth. Transfer to a bowl and allow
the chocolate custard to cool to room temperature. Refrigerate, loosely
covered, for two hours, or overnight. Follow the Somersize Ice Cream Maker
instructions as directed. During the last 5 minutes of freezing, add white
chocolate chunks.
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PEPPERMINT “HOT COCOA” ICE CREAM
ALMOST LEVEL ONE
Makes 1 quart
I love my Somersize Peppermint Hot Cocoa. But what do you do when it’s too
hot for hot chocolate? Ah ha! Peppermint Hot Cocoa Ice Cream!
3 cups heavy cream
1⁄2 cup half and half
1⁄2 cup plus 1 tablespoon cocoa powder
2 teaspoons peppermint extract
3 tablespoons SomerSweet
1 teaspoon vanilla extract
Pour heavy cream and half and half into a large mixing bowl. Whisk in cocoa
powder. Add peppermint extract, SomerSweet and vanilla and whisk for 1
minute more. Cover ice cream mixture with plastic wrap and chill for at least
20 minutes, or overnight. Follow the Somersize Ice Cream Maker instructions
as directed.
VANILLA CARAMEL SWIRL ICE CREAM
ALMOST LEVEL ONE
Makes 1 quart
My Somersize Caramel Sauce makes me swoon – especially when it’s swirled
into vanilla ice cream! You can buy my Caramel Sauce or make your own
(recipe follows).
5 large eggs
11⁄2cups heavy cream
3 tablespoons SomerSweet
1 cup half and half
1 tablespoon vanilla extract
1⁄2cup Somersize Caramel Sauce, barely warmed
In a medium saucepan, whisk together eggs, cream and SomerSweet. Cook
over low heat, stirring constantly, until mixture is thick and reaches at least
170ºF. Cool quickly by placing bottom of pan in ice or cold water and stirring
for a few minutes. Transfer to a bowl and refrigerate, loosely covered, for two
hours, or overnight. Follow the Somersize Ice Cream Maker instructions as
directed. Heat Somersize Carmel Sauce for about 10 seconds in the
microwave, just until it’s pourable. (If it’s too hot it will melt the ice cream.)
During the last 5 minutes of freezing, drizzle caramel sauce through hole of
the ice cream maker.
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BLACKBERRY CREME FRAICHE ICE CREAM
PRO/FATS – LEVEL ONE
Makes 1 quart
Crème Fraiche is similar to sour cream, but it’s a little sweeter and a bit thicker.
If you can’t find it in the market, you may substitute sour cream. Either way,
you’ll love this creamy blackberry treat. I use my Somersize Blackberry Jam,
but you may add any type of jam you wish.
4 large egg yolks
21⁄2cups crème fraiche or sour cream, room temperature
3 tablespoons SomerSweet
1⁄2cup Somersize Blackberry Jam or 1⁄2cup sugar free blackberry jam
Place egg yolks into the top of a double boiler and whisk for 2–3 minutes, or
until pale yellow. Add 1 cup of crème fraiche to eggs, whisking constantly.
Set aside. Place the remaining crème fraiche into a medium saucepan over
low heat. Heat, stirring constantly, until warm. Do not let crème fraiche boil.
Slowly pour warm crème fraiche into egg mixture. Add SomerSweet and
Somersize Blackberry Jam. Whisk well. Place top of double boiler over the
simmering water, without letting the water touch the bottom of the pan.
Whisk until mixture thickens (the mixture should read 170ºF on an instant-read
thermometer). Allow mixture to cool to room temperature, about 30 minutes.
Refrigerate for at least 2 hours, or overnight. Follow the Somersize Ice Cream
Maker instructions as directed.
NEW YORK CHEESECAKE ICE CREAM
ALMOST LEVEL ONE
Makes 1 quart
Cheesecake ice cream… this is two desserts in one!
8 ounces cream cheese, softened
1 tablespoon lemon juice
3 tablespoons SomerSweet
1 cup half and half
1 cup heavy cream
Blend cream cheese, lemon juice, SomerSweet, and half and half in the work
bowl of a food processor or with a hand mixer. Pulse or blend until cream
cheese is smooth. Add cream and continue blending until mixture is smooth.
Cover ice cream mixture with plastic wrap and chill for at least 20 minutes, or
overnight. Follow the Somersize Ice Cream Maker instructions as directed.
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EGGNOG ICE CREAM
ALMOST LEVEL ONE
Makes 1 quart
Get out the misteltoe and enjoy this delicious holiday treat.
2 cups heavy cream
1 cup half and half
3 large eggs
3 tablespoons plus 1 teaspoon SomerSweet
1 teaspoon ground nutmeg
1 teaspoon rum extract
In a medium saucepan mix together cream and half and half until it just starts
to boil. Remove from heat and set aside.
In a medium bowl, whisk together eggs, SomerSweet, nutmeg, and rum
extract. Slowly pour into the warm cream mixture, whisking constantly, until
well blended. Cook over medium heat, stirring constantly until mixture reach-
es 170ºF. Transfer to a bowl and cool to room temperature. Chill for at least
20 minutes. Follow the Somersize Ice Cream Maker instructions as directed.
PERFECTLY WHIPPED CREAM
PRO/FATS – LEVEL ONE
Every ice cream sundae loves a dollop of Perfectly Whipped Cream.
2 cups whipping cream
1 teaspoon vanilla
2 teaspoons SomerSweet
With a hand or a free-standing mixer, whip cream until thick. Add vanilla and
SomerSweet. Continue whipping until soft peaks form.
HOT FUDGE SAUCE
ALMOST LEVEL ONE
Makes 3/4 cup
Here’s a recipe to make hot fudge sauce from scratch. Of course, you can also
order my Somersize Triple Hot Fudge. Either way, you’ll say, "Yum!"
6 tablespoons SomerSweet
6 tablespoons water
2 ounces unsweetened chocolate, chopped into 1⁄4inch pieces
3⁄4cup and 3 tablespoons heavy cream
4 tablespoons butter, softened
Whisk SomerSweet and water in a small heavy bottomed saucepan until
dissolved. Bring to a boil and cook, stirring for about 4 to 41⁄2minutes or until
the mixture turns frothy and golden brown. Remove from heat and whisk in
cream. Add chocolate. Return to low heat and whisk gently until mixture is
completely smooth. Whisk in softened butter. Cool slightly before using.
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CARAMEL SAUCE
PRO/FATS – LEVEL ONE
Makes 3⁄4cup
In my Somersize Desserts book I included a recipe for caramel sauce.
I received several emails from people who had some difficulty with it.
I’ve since revised it and made it much easier to follow. Of course, the
easiest recipe of all is to buy my Somersize Hot Caramel Sauce in the jar!
1⁄4cup plus 2 tablespoons SomerSweet
1⁄4cup plus 2 tablespoons water
2 tablespoons unsalted butter
3⁄4cup heavy cream*
Pinch of baking soda
Mix together SomerSweet and water in a heavy bottomed 11⁄2-quart saucepan.
Place over medium heat and stir constantly until SomerSweet has dissolved.
Bring mixture to a boil over high heat. Without stirring, let mixture boil. After 3
minutes of cooking, the mixture will be frothy. After 4 minutes of cooking, the
mixture should start to darken on the outer edges. At 41⁄2minutes, the mixture
should become a dark brown. If an instant read or candy thermometer is
inserted into the liquid at this time it will register between 200 and 220ºF.
Cooking the mixture for longer than this will burn the SomerSweet and cause
it to be bitter.
Remove pan from the heat and stir in butter. Add cream and stir until smooth.
(If caramel sauce "seizes" or forms lumps of caramel at this stage, return the
pan to low heat and whisk constantly until the lumps melt and sauce
becomes smooth.) Whisk in baking soda. Sauce will thicken as it cools.
Refrigerate for at least 2 hours or overnight.
* Heavy cream has more fat than whipping cream. Heavy cream has 6 grams
of fat per tablespoon; whipping cream has only 4 grams of fat per tablespoon.
To make sure you are buying the right cream, check the nutrition label on the
side of the carton.
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If you have a claim under this warranty, please call our Customer Service
Number. For faster service please have model, series and type numbers ready
for operator to assist you. These numbers can be found on the bottom of your
ice cream maker.
MODEL: _______________ TYPE: ________________ SERIES: ________________
Customer Service
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LIMITED WARRANTY
This product is warranted to be free from defects in material and workmanship
for a period of one (1) year from the date of original purchase, except as noted
below. During this period, we will repair or replace this product, at our option, at
no cost. THE FOREGOING WARRANTY IS IN LIEU OF ANY OTHER WARRANTY,
WHETHER EXPRESS OR IMPLIED, WRITTEN OR ORAL INCLUDING ANY
WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR
PURPOSE. ANY LIABILITY IS EXPRESSLY LIMITED TO AN AMOUNT EQUAL
TO THE PURCHASE PRICE PAID, AND ALL CLAIMS FOR SPECIAL, INCIDENTAL
AND CONSEQUENTIAL DAMAGES ARE HEREBY EXCLUDED. There is no
warranty with respect to the following, which may be supplied with this product:
glass parts, glass containers, cutter/strainer, blades, and/or agitators. This
warranty extends only to the original consumer purchaser and does not cover a
defect resulting from abuse, misuse, neglect, use for commercial purposes, or
any use not in conformity with the printed directions. This warranty gives you
specific legal rights, and you may also have other legal rights which vary from
state to state, or province to province. Some states or provinces do not allow
limitations on implied warranties or special, incidental or consequential damages,
so the foregoing limitations may not apply to you.
If you have a claim under this warranty, DO NOT RETURN THE APPLIANCE TO
THE PLACE OF PURCHASE! Please call our CUSTOMER SERVICE NUMBER.
(For faster service please have model, series, and type numbers ready for
operator to assist you.)
CUSTOMER SERVICE NUMBERS
KEEP THESE NUMBERS FOR FUTURE REFERENCE!
In the U.S. 1-800-851-8900
263 Yadkin Road
Southern Pines, NC 28387
In Canada 1-800-267-2826
Picton, Ontario K0K 2T0
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