Please read and save these instructions. NewAir AIC-220 Ice Cream Maker INSTRUCTION MANUAL TABLE OF CONTENTS INTRODUCTION 1 SPECIFICATIONS 1 IMPORTANT SAFEGUARDS 1 PARTS & FEATURES 2 BEFORE USING FOR THE FIRST TIME 2 MAKING ICE CREAM & FROZEN DESSERTS 3 STORING ICE CREAM 4 RECIPES 5 DETAILED PARTS DIAGRAM 14 ELECTRICAL DIAGRAM 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℉ Unit Dimensions: 15.2” x11.8” x 12.3” Package Dimensions: 17.7” x 13.6” x 14.3” N.W: 26.9 lbs. G.W: 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: 1. Read all instructions before using. 2. 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. 3. If the power cord is damaged, it must be replaced by the manufacturer, an authorized service agent or a similarly qualified person. 4. Place the ice cream maker on an even, level surface. Do not rest the unit on an angle. 5. To protect against electric shock, do not let the power cord or vents get wet. Also, do not submerge the unit in water. 6. Unplug the appliance from the power supply after using or before cleaning. 7. Keep the appliance at least 3.15” (8 cm) from other objects to ensure proper airflow. 8. Do not use any accessories or parts not recommended by the manufacturer. 9. 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. 10. Do not operate this appliance near heat sources such as flames, hot plates or stoves. 11. Do not switch on the power button frequently. Wait at least 5 minutes. This will prevent compressor damage. 12. To prevent fire and short circuiting, do not insert metal objects or any other objects into the appliance. 13. When removing ice cream from the unit, be sure to carefully remove the mixing bowl from the unit. 14. Make sure the mixing bowl and mixing blade are installed before turning the unit on. 15. The initial temperature of the ingredients is 77±9℉. Do not pre-freeze ingredients, as this can block or damage the mixing blades. 16. Do not remove the blender motor from the ice cream machine while the unit is in operation. 17. 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. 18. Do not use this ice cream maker outdoors. 19. Do not clean this ice cream maker with harsh chemicals or cleaners. 20. Please keep this instruction manual for future reference. 1 PARTS & FEATURES: 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. 1. Place the seal ring on top of the fixed bowl. 2. Place the removable bowl into the fixed bowl located in the unit’s interior. 3. Place the mixing blade in the removable bowl. 4. Place the transparent lid on top of the bowls and keep the mixing blade fitted in the center of the transparent lid. 5. Place the refill lid on the transparent lid. 6. 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. 2 MAKING ICE CREAM & FROZEN DESSERTS: 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 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. If the 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. 3 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 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. 4 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 minutes. 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 & 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)  1 cup whole milk  1/2 cup granulated sugar  240g or 8 ounces bittersweet or semi-sweet chocolate, broken into 1/2-inch pieces  2 cups heavy cream  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 the 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 5 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 crème. Fresh Strawberry Ice Cream (Makes ten 1/2-cup servings)  250g or 1 pint fresh, ripe strawberries, stemmed and sliced  3 tablespoons freshly squeezed lemon juice  1 cup sugar, divided  1 cup whole milk  2 cups heavy cream  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 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)  1/2 cup pasteurized egg product  3/4 cup sugar  1 cup whole milk  2 cups heavy cream  1 teaspoon rum extract  1 teaspoon brandy extract  1/2 teaspoon pure vanilla extract  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 spout 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)  1 cup whole milk, well chilled  3/4 cup granulated sugar  2 cups heavy cream, well chilled  1/2 teaspoons pure vanilla extract  1 teaspoon peppermint extract  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: 0g SORBET & SHERBET RECIPES: Fresh Lemon Sorbet (Makes ten 1/2-cup servings)  2 cups sugar  2 cups water  1 – 1 ½ cup freshly squeezed lemon juice  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 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: 0mg; 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. 7 Fresh Mango Sorbet (Makes about ten 1/2-cup servings)  4 ripe but firm mangoes, about 12 ounces each, peeled, pitted and cubed  2/3 cup sugar  1/2 cup corn syrup  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 mango purée may be made up to one day ahead; cover and refrigerate until ready to use. Turn the machine on, pour the mango purée 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: 0mg; sodium: 27mg Fresh Strawberry Sorbet (Makes about ten 1/2-cup servings)  1 cup sugar  1 cup water  1/4 cup corn syrup  1 quart fresh strawberries, stems removed, quartered  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 puréed. Press the strawberry purée through a fine mesh strainer to remove seeds. Combine the seedless strawberry purée with the cooled sugar syrup and corn syrup. Turn the machine on, pour the strawberry purée 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: 0g; cholesterol: 0mg; sodium: 1mg Lime Sherbet (Makes ten 1/2-cup servings)  3 cups whole milk  1 cup frozen limeade concentrate, thawed  3 tablespoons sugar  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. 8