Villaware 5100 Quick guide

Ice Cream
Maker
Make healthy homemade
ice cream simply and easily
No. 5100
FULL ONE YEAR WARRANTY
This VILLAWARE product is protected against defects in materials
and workmanship for one year from the date of original purchase. If the
product proves to be defective in materials or workmanship during this
period, it will be repaired free of charge.
This warranty does not apply to damage resulting from misuse, accidents
or alterations to the product, or to damages incurred in transit.
This warranty does not apply to cords or plugs.
All returns must be carefully packed and made transportation prepaid
with a description of the claimed defect.
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Cleveland, Ohio 44117
Directions and Recipes
US
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GETTING TO KNOW YOUR ICE CREAM MAKER
With the VillaWare Ice Cream Maker you can make up to a quart of hard or soft ice cream,
or frozen yogurt. You can also make sherbet, gelato, sorbet, ices and frozen drinks. Just 20-30
minutes is all it takes for making quality, healthy frozen creations, with wholesome ingredients
that you control.
FILLER HOLE
Center opening in the top of the clear cover
allows you to add extra ingredients while your
ice cream is processing.
COVER
Clear cover locks onto motor base, holding the paddle in place.
MIXING PADDLE CIRCULAR BEARING
This part fits up into the clear cover, and located
the paddle in the correct mixing position.
MIXING PADDLE
Designed to gradually churn the frozen ingredients. Note that
the paddle remains stationary while freezer bowl rotates.
FREEZER BOWL
Double insulated construction, filled with
a quick freeze, even cooling release material. Provides even
temperature throughout the entire process. Quickly freezes in your
freezer. Sets in position on the motor base, located on the center
motor drive shaft.
CENTER MOTOR DRIVE SHAFT
Fits into bottom of freezer bowl. Rotates the freezer bowl.
STAINLESS STEEL MOTOR BASE
Two speed drive motor base. Cord storage in the bottom.
CONTROL SWITCH
Two speed control, Lo & Hi, plus Off position
NON-SKID FEET
For quiet operation, secures unit during processing.
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When using this and other electrical appliances, basic safety precautions should always be
followed including the following:
Read all instructions before using the appliance.
1. To protect against electrical hazards, do not immerse main body, or other electrical parts in
water or other liquid.
2. Close supervision is necessary when any appliance is used by or near children.
3. Unplug appliance from outlet when not in use, before putting on or taking off parts and
before cleaning.
4. Avoid contacting moving parts. Keep fingers, hair, clothing, as well as spatulas and other
utensils away during operation.
5. Do not operate any appliance with a damaged cord or plug, after the appliance
malfunctions, or is dropped or damaged in any manner.
6. The use of attachments not recommended may cause hazards.
7. Do not use outdoors.
8. Do not let cord hang over edge of table or counter or touch hot surfaces.
9. Keep fingers, utensils, and other foreign objects out of the freezer bowl while in use to
reduce the risk of injury to persons or to the appliance itself. DO NOT USE SHARP
OBJECTS OR UTENSILS INSIDE THE FREEZER BOWL. Sharp objects will
scratch and damage the inside of the freezer bowl. A rubber spatula or wooden spoon may
be used when the appliance is turned off.
10.Use only on appropriate voltage AC outlets. (see rating plate on bottom of appliance.)
11. Do not use appliance for other than intended use.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
CAUTION:
This appliance is for household use only. Do not immerse in water.
IMPORTANT SAFEGUARDS
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Pour dessert mixture through the hole in the center of cover into the freezer bowl. Stop when
mixture comes within 1/4th of the top as the mixture will increase in volume during freezing
process. INGREDIENTS (chocolate chips, nuts, alcohol etc.) can be added after the
freezing process has begun through the center hole in the cover.
To serve dessert, turn unit off, scoop off excess dessert using rubber, plastic, or wooden utensils
only, then remove cover and scoop remaining dessert from freezer bowl.
CLEANING:
Wash the cover, paddle, and freezer bowl in warm soapy water. DO NOT CLEAN
WITH ABRASIVE CLEANERS OR HARD IMPLEMENTS. Rinse and dry all
parts thoroughly. DO NOT immerse the motor base in water. Wipe motor base with damp
sponge or cloth. DO NOT freeze freezer bowl if still wet.
ICE CREAM MAKING TIPS:
~ For ice cream recipes that require pre-cooking, making the mixture a day in advance is
suggested. The mixture will be able to cool completely and increase volume. Pre-chilling
any ice cream mixture is strongly recommended for best results.
~ Ice cream mixtures that do not require cooking are best made with an electric mixer which
allows the mixture to increase volume.
~ Cream, sugar, eggs and milk are often the main ingredients in ice cream. These can often
be substituted with similar ingredients depending upon your preference. For instance, any
type of cream can be used: however, there may be differences in flavor and texture. The
richer the cream you use, the richer the resulting ice cream will be. Heavy cream is richest
with about 36% fat. Whipping cream, coffee or light cream and half-and-half contain 30%,
18% and 10% fat respectively. Milk can also act as a cream substitute, but bear in mind that
the ice cream’s texture and taste may change dramatically. You might also consider using a
combination of creams and milk.
~ If a recipe calls for alcohol, add this last to the ice cream maker, only minutes before
complete freezing. Otherwise, alcohol may impede the freezing process. Ice cream
mixtures can stay fresh for days in the refrigerator; however, you should thoroughly mix or
shake it before freezing it to make ice cream.
~ The ripeness and sweetness of fruit or juice has a large impact on the taste of sorbets. You
can compensate tart fruit with sugar or omit sugar if fruit is extremely ripe. Be aware that
once frozen, the ice cream will taste less sweet than the mixture.
~ Long term storage of homemade ice cream in the freezer should be done in
airtight containers.
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How to Make Ice Cream
BEFORE FIRST USE
Remove all packing materials and literature from inside of the ice cream maker. Wash the
cover, paddle, and freezer bowl in warm soapy water. Do not clean with abrasive cleaners or
hard or sharp implements. Rinse and dry all parts thoroughly. Do not immerse motor base in
water. Wipe motor base with moist cloth.
FREEZE THE FREEZER BOWL
Make sure the freezer bowl is washed and thoroughly dried. Wrap the bowl in plastic bag to
guard against freezer burn and place upright in the back of your freezer where the freezer
compartment is coldest. Do not put any ingredients inside of the freezer bowl yet. The length
of time needed to properly freeze the liquid contained in the freezer bowl depends on how
cold your freezer temperature is. Note that freezer temperatures vary considerably, so that
freezing time can range from 6 up to 22 hours. When the sealed liquid material is frozen solid
inside, you are ready to make ice cream.
MAKING ICE CREAM
1. Follow recipes to make ice cream mixture. Any recipe can be used for your frozen dessert
providing it does not yield more than the capacity of the freezer bowl, 1 quart.
2. Remove the freezer bowl from freezer and locate on the motor base. The freezer bowl
should be used immediately after removing from freezer as it begins to thaw once removed.
3. Place the paddle inside the freezer bowl as per drawing.
4. Place the cover on the motor base.
5. Turn the knob to select speed. Start out on LO speed, then you can move to HI after
ingredients are blended. If using many thick ingredients, LO is the best setting. LO tends
to yield a harder type of ice cream, HI tends to make it softer.
6. Whatever speed, processing should take about 20-25 minutes to become frozen. Special
care must be used when the consistency is selected as the freezer bowl may stop spinning
after 25 minutes. If this happens turn the knob to center position (OFF). The ice cream
is done. For even harder ice cream, allow the ice cream to remain in the freezer bowl for
2-5 minutes or cover the freezer bowl and put into your freezer for 15 minutes before
serving. ONCE HARD IS SELECTED AND THE MIXTURE HAS
STARTED TO FREEZE, DO NOT SWITCH TO HI. THE FASTER SPEED
(SOFT SELECTION) IS NOT ABLE TO SPIN THE HARD ICE CREAM.
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Peanut Butter Ice Cream
Makes about 1 quart
2 cups half-and-half
1/2 cup milk
1/2 cup nonfat dry milk
3/4 cup peanut butter
3/4 cup sugar
2 teaspoons vanilla extract
In a medium saucepan, combine half-and-half, milk and dry milk. Cover over low heat to dissolve dry
milk. Add peanut butter, stirring until smooth and creamy. Add sugar and cook until dissolved.
Remove from heat; add vanilla. Cool slightly before covering and chilling mixture in the refrigerator.
Blend for a few seconds before pouring into the ice cream maker. Follow the instructions for freezing.
Fresh Peach Ice Cream
Makes about 1 quart
Fresh summer peaches make a wonderful ice cream. Sprinkle with some fresh raspberries for color and
flavor contrast.
2 cups half-and-half
3/4 cup sugar
1/4 cup nonfat dry milk
3 cups peeled, pitted, sliced peaches, or 1 pkg (16 oz) frozen sliced peaches, thawed
3 tablespoons lemon juice
2 teaspoons vanilla extract
dash salt
Combine half-and-half, sugar and dry milk in a blender or food processor and process until smooth.
Add peaches with remaining ingredients and process until smooth. Chill in the refrigerator until ready to
freeze. Blend mixture for a few seconds before pouring into the ice cream maker. Follow the instructions
for freezing.
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Recipes
Old Fashioned Chocolate Ice Cream
Makes about 1 quart
1 cup milk
2 cups heavy cream
1/2 cup sugar
2 egg yolks, beaten
2 oz semi-sweet chocolate, melted
1 oz unsweetened chocolate, melted
2 teaspoons vanilla extract
dash salt
Combine milk and cream in a saucepan and heat over low heat until bubbles form around the edge and
mixture is hot. Add sugar and stir to dissolve. Beat egg yolks in a small bowl and carefully add a few
spoonfuls of hot cream mixture to eggs to gradually warm them. Stir eggs back into saucepan and
continue to cook over low heat, stirring constantly, until mixture thickens slightly and reaches 160° on a
candy thermometer. Remove from heat and strain custard into a bowl. Add chocolates, vanilla and salt.
Place bowl in a pan of cold or ice water and cool to room temperature. Chill in the refrigerator until
ready to freeze. Pour into the ice cream maker and follow instructions for freezing.
Strawberry Ice Cream
Makes about1 quart
Here is an old-fashioned, full-flavored strawberry ice cream. Serve with a few sweet sliced strawberries
for garnish.
1 - 1/2 cups fresh strawberries, stemmed, or 12 oz. frozen unsweetened strawberries
1/2 cup milk
1 - 1/2 cups heavy cream
2/3 cups sugar
1 tablespoon vanilla extract
2 tablespoons Triple Sec, or orange-flavored liqueur
dash salt
Place strawberries in a blender or food processor and puree. Add remaining ingredients and process until
smooth. Cover and refrigerate until ready to freeze. Blend for a few seconds before pouring into the ice
cream maker. Follow instructions for freezing.
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Holiday Eggnog Ice Cream
Makes about 1 quart
If you like eggnog, you will love this spicy, creamy ice cream. Use eggnog straight out of the dairy case
and flavor it with brandy, rum or whatever you like in eggnog
3 cups cold eggnog
2 tablespoons brandy
generous amount grated nutmeg
Combine ingredients, pour into the ice cream maker and follow instructions for freezing.
Sugar Free Raspberry Frozen Yogurt
Makes about 1 quart
Enjoy this great dessert without worrying about sugar.
1/4 cup water
1 teaspoon unflavored gelatin
1 cup fresh or frozen unsweetened raspberries
12 packets Equal
1 cup plain lowfat yogurt, stirred
1 egg white
1/3 cup cold water
1/3 cup nonfat dry milk
In a small saucepan, combine _ cup water with gelatin; let stand 1 minute. Cook and stir over low heat
until gelatin dissolves; set aside. In blender or food processor fitted with metal blade, puree berries.
Strain; discard seeds. Combine pureed berries with Equal and dissolved gelatin. Stir in yogurt. In a
small bowl, combine egg white with 1/3 cup water and dry milk; beat until stiff, but not dry. Fold into
raspberry mixture. Freeze in ice cream maker according to directions.
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Philadelphia Style Vanilla Ice Cream
Makes about 1 quart
This is a classic vanilla ice cream that doesn’t use eggs. If you have a 4 to 5 inch piece of vanilla bean,
scrape the seeds into the cream mixture for a delicious flavor. Place the used vanilla bean in a small jar,
cover with sugar and keep it in the cupboard. Use sugar for making desserts.
1 cup heavy cream
2 cups half-and-half
seeds from a vanilla bean or 1 tablespoon vanilla extract
2/3 cup sugar
dash salt
Combine ingredients in a blender or food processor until sugar dissolves. Chill in the refrigerator until
ready to freeze. Pour into the ice cream maker and follow the instructions for freezing.
Sugar Free Black Walnut Ice Cream
Makes about 1 quart
Black walnuts add a very distinctive flavor to this ice cream, but toasted, chopped pecans or hazelnuts are
delicious, too.
3 cups half-and-half
4 oz Egg Beaters, or egg substitute
5 teaspoons NutraSweet sweetener
1 tablespoon vanilla extract
1/8 teaspoon black walnut extract, or 2-3 drops almond extract
dash salt
1/2 cup finely chopped black walnuts
Combine all ingredients except nuts in a food processor or blender. Process until smooth. Cover and
chill in the refrigerator until ready to freeze. Pour into the ice cream maker and follow the instructions
for freezing. About a minute before ice cream is frozen, add nuts through the center opening in cover
and continue freezing until ice cream is done.
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Blackberry Frozen Yogurt
Makes about 1 quart
1 pkg (16 oz) frozen blackberries, thawed, or 3 cups fresh, stemmed and washed
1/3 cup sugar
1/3 cup water
1 cup low fat or skim milk
1 cup drained yogurt
1/2 cup nonfat dry milk
2 tablespoons black currant liqueur, or Triple Sec or orange juice
Process blackberries in a blender or food processor. Place in a strainer and push through juice and fruit,
discarding seeds. In a small saucepan, combine sugar and water. Bring to a boil, lower heat and cook for
3 to 4 minutes to dissolve sugar. Remove from heat and allow to cool, or place saucepan in a larger bowl
of cold or ice water. Combine cooled sugar mixture, blackberry puree and remaining ingredients in
blender or food processor. Process until smooth and creamy. Chill in refrigerator until ready to freeze.
Blend for a few seconds before pouring into the ice cream maker. Follow the instructions for freezing.
Rich Strawberry Frozen Yogurt
Makes about 1 quart
Cream and eggs result in a smoother, richer treat.
1/2 cup sugar
2 teaspoons cornstarch
1 cup half-and-half or whipping cream
1/4 cup light corn syrup
1 egg, slightly beaten
2 cups fresh or frozen unsweetened strawberries
1 cup plain lowfat yogurt, stirred
In medium saucepan, combine sugar and cornstarch; stir in half-and-half and corn syrup. Cook and stir
over moderate heat until mixture simmers; cook 1 minute longer. Remove from heat; stir in beaten egg.
Return to low heat; cook and stir 2 minutes. Remove from heat; cool. In a blender or food processor
fitted with metal blade, puree berries. Add to cool egg mixture; stir in yogurt. Freeze in ice cream maker
according to directions.
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Creamy Chocolate Yogurt
Makes about 1 quart
This tangy dessert is for chocolate lovers!
3/4 cup whole milk
1 teaspoon plain gelatin
2/3 cup sugar
dash salt
2 oz semisweet chocolate, coarsely chopped
2 - 1/2 cups plain yogurt
2 teaspoons vanilla extract
Place milk in a small saucepan. Soften gelatin in milk. Slowly heat milk to dissolve gelatin. Add sugar,
salt and chocolate. Stir over low heat until smooth, but do not boil. Remove from heat and place
saucepan in a pan of cold or ice water to cool, or allow to cool at room temperature. Whisk in yogurt
and vanilla. Chill mixture in the refrigerator until ready to freeze. Blend for a few seconds before
pouring through a strainer into the ice cream maker. Follow the instructions for freezing.
Vanilla Frozen Yogurt
Makes about 1 quart
Drain some yogurt the night before making this ice cream. This is delicious with any fresh sliced fruit or
raspberries.
1 cup drained yogurt
1 cup half-and-half
1 cup milk
2/3 cup sugar
4 oz Egg Beaters, or egg substitute
1 tablespoon vanilla extract
dash salt
Combine ingredients in a blender or food processor and blend until smooth. Cover and chill in the
refrigerator until ready to freeze. Blend mixture for a few seconds before pouring into the ice cream
maker. Follow the instructions for freezing.
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Chocolate Gelato
Makes about 1 quart
This Italian-style ice cream is smooth, creamy and very definitely chocolate. Part of the cream is
whipped and folded in just before freezing the gelato.
1 teaspoon plain unflavored gelatin
1/4 cup cold water
1 - 1/2 cups half-and-half
1 - 1/2 cups heavy cream
2 teaspoons instant espresso coffee powder
1/2 cup sugar
3 oz unsweetened chocolate, melted
1 teaspoon vanilla extract
pinch salt
Soften gelatin in cold water. Heat half-and-half and _ cup cream in a heavy saucepan over low heat until
bubbles form around the edge. Do not boil. When cream is hot, sprinkle in coffee; add sugar and
gelatin. Stir to dissolve gelatin and remove from heat. Whisk melted chocolate into hot cream; stir in
vanilla and salt. Pour mixture through a strainer into a medium-sized bowl. Place saucepan in a pan of
cold or ice water to cool. Cover and chill in the refrigerator until ready to freeze. Whip remaining
heavy cream until thick but not stiff, and gently fold into chilled mixture just before freezing. Pour
mixture into the ice cream maker and follow the instructions for freezing.
Gelato Di Ricotta
Makes 1 Quart
1/2 cup powdered sugar
2 tbsp. marsala wine (or substitute Madeira or sherry)
1 lb. part skim milk ricotta
1/2 cup whipping cream
In a large bowl, stir sugar and Marsala together until sugar dissolves. Push ricotta through a sieve into the
mixture and stir well. Chill thoroughly. When ready to proceed, whip cream into soft peaks. Fold it into
the ricotta mixture. Transfer to ice cream machine and freeze according to machine's directions.
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Raspberry Sherbert
Makes about 1 quart
This delicious sherbet has a light touch of orange flavoring.
2 pkg (10 oz each) frozen raspberries, thawed
1 - 1/2 cups milk
1/3 cup nonfat dry milk
1 tablespoon Triple Sec or orange juice
Puree thawed raspberries in a blender or food processor until smooth. Pour mixture through a strainer,
pressing out as much fruit pulp as possible. Discard seeds. Place raspberry puree back in blender or food
processor with remaining ingredients and process until well combined. Chill in the refrigerator until
ready to freeze. Pour into the ice cream maker and follow the instructions for freezing.
Pineapple Sherbet
Makes about 1 quart
This is a year-round favorite. All you need is a couple of cans of crushed pineapple on the pantry shelf.
This makes a great ice cream pie with a chocolate crust.
2 cans (8 oz ea) crushed unsweetened pineapple with juice
2/3 cup light corn syrup
1 - 1/2 cups milk
2 tablespoons Triple Sec or orange juice
Pour pineapple with juice and remaining ingredients in a blender or food processor. Process until
smooth. Chill in the refrigerator until ready to freeze. Pour mixture through a strainer into the ice cream
maker. Follow the instructions for freezing/
Espresso Ice Drink
Makes about 1 quart
4 tablespoons instant espresso or
3 tablespoons regular instant coffee powder
3 2/3 cups boiling water
3/4 cup sugar
1 teaspoon vanilla extract
Dissolve coffee in boiling water. Stir sugar into coffee until dissolved. Chill thoroughly in ice cream
maker. Stir in vanilla. Serve with a dollop of whipped cream and a sprinkle of cocoa.
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Apple Juice Sorbet
Makes about 1 quart
This nonfat, easy sorbet starts with frozen apple juice concentrate.
1 can (12 oz) frozen apple juice concentrate, partially thawed
2 cups water
2 tablespoons lemon juice
1/3 cup light corn syrup
Place ingredients in a blender or food processor and process until smooth. Chill in the refrigerator until
ready to freeze. Pour into the ice cream maker and follow the instructions for freezing.
Kiwi Sorbet
1 cup water
1/2 cup sugar
1/2 cup light corn syrup
4 kiwifruits; pared
5 tsp. lemon juice
1/4 tsp. grated lemon peel
Combine water, sugar and corn syrup in saucepan. cook and stir 2 minutes or until sugar is dissolved.
Puree kiwifruit in food processor or blender to equal 3/4 cup puree. Add lemon juice, lemon peel and
sugar mixture. Chill in the refrigerator until ready to freeze. Pour into the ice cream maker and follow the
instructions for freezing.
Thank you for purchasing your
VillaWare®Ice Cream Maker
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Hazelnut Gelato
Makes about 1 quart
Toast hazelnuts in a shallow pan in a 350° oven for 8 to 9 minutes, remove, place on a heavy towel and
rub nuts vigorously in the towel to remove brown skins.
1 cup toasted hazelnuts, as many skins removed as possible
2 cups half-and-half
2 eggs
2 egg yolks
2/3 cup dark corn syrup
2 tablespoons Frangelico or brandy
1 tablespoon vanilla extract
dash salt
Process nuts in a food processor or blend until very fine. Heat half-and-half in a small saucepan until
bubbles form around the edge and mixture is quite warm. Beat eggs and egg yolks together in a small
bowl. Carefully add about 1/2 cup hot cream mixture, a spoonful at a time, into eggs to gradually warm
them. Return eggs to cream in saucepan and continue cooking over low heat, stirring constantly until
mixture forms custard and reaches 160° on a candy thermometer. Remove saucepan from heat and place
pan in another bowl of cold or ice water to cool mixture to lukewarm. Pour through a strainer into a
blender or food processor; add remaining ingredients. Process until smooth. Cover and refrigerate until
ready to freeze. Follow the instructions for freezing.
Bittersweet Chocolate Mocha Sorbet
Makes about 1 quart
This is marvelous on its own or paired with a scoop of vanilla or butterscotch ice cream.
6 oz bittersweet chocolate, melted
1 tablespoon vegetable oil
2 - 1/2 cups water
1/4 cup sugar
2 tablespoons instant espresso coffee powder
1/2 cup light corn syrup
1 teaspoon vanilla extract
dash salt
Melt chocolate in a microwave on MEDIUM or in the top of a double boiler. Stir in oil when
chocolate is completely melted and smooth. In a small saucepan, bring water and sugar to boil and cook
for 2 to 3 minutes to dissolve the sugar. Stir in coffee. Combine warm melted chocolate with hot water
mixture and mix well. Pour into a blender; add corn syrup, vanilla and salt. Blend well. Chill in the
refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker.
Follow the manufacturer’s instructions for freezing.
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