the Smart Scoop BCI600 - Ice machine BREVILLE - Free user manual and instructions

USER MANUAL the Smart Scoop BCI600 BREVILLE

BREVILLE RECOMMENDS SAFETY FIRST At Breville we are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer, foremost in mind. In addition we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions. CAUTION Do not store the ice cream machine on any other side other than upright and level on its support feet. This is important for the compressor. IMPORTANT SAFEGUARDS READ ALL INSTRUCTIONS BEFORE

• Carefully read all instructions before operation and save for future reference.

• Remove and safely discard any packaging material and promotional labels before using the Breville Smart Scoop

• To eliminate a choking hazard for young children, remove and safely discard the protective cover fitted to the power plug of this appliance.

• Do not place the ice cream machine near the edge of the counter top or table during operation. Ensure the surface is level, clean and free of liquid or other substances. Vibration 2 Breville recommends safety first 7 Components 10 Functions 16 Tips 18 Care & Cleaning 20 Troubleshooting 22 Recipes Contents3 during the churning process may cause the machine to move slightly.

• Do not place this appliance on or near a hot gas or electric burner, or where it could touch a heated oven. Position the appliance at a minimum distance of 6 inches away from walls. To ensure proper ventilation.

• Always operate the ice cream machine on a stable surface.

• Do not operate the ice cream machine on a sink drain board.

• Always ensure the ice cream machine is properly assembled before connecting to a power outlet and operating. Follow the instructions provided in this book.

• The ice cream machine is not intended to be operated by means of an external timer or separate remote control system.

• Do not cover the air vents when the ice cream machine is in use.

• Do not place any ingredients directly into the ice cream chamber. Place ingredients into the ice cream bowl only.

• Ensure ice cream chamber is clean, dry, and free of debris before each use.

• Do not place fingers or hands inside the ice cream machine during operation. Avoid contact with moving parts.

• Ensure the ice cream machine is turned off and then unplugged from the power outlet when not in use and before cleaning.

• Do not leave the lid off the ice cream machine for extended periods of time.

• Keep the inside and outside of the appliance clean. Follow the cleaning instructions provided in this book.4

• Do not use any other accessories other than those provided with the Breville Smart Scoop

• Unwind the power cord fully before use.

• To protect against electrical shock, do not immerse power cord, power plug or appliance in water or any other liquid.

• Do not let the power cord hang over the edge of the counter top or table, touch hot surfaces or become knotted.

• The 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 the use of the appliance by a person responsible for their safety.

• Children should be supervised to ensure that they do not play with the appliance.

• It is recommended to regularly inspect the appliance. Do not use the appliance if the power cord, power plug or appliance becomes damaged in anyway. Return the entire appliance to the nearest authorized Breville Service Center for examination and/or repair.

• Any maintenance, other than cleaning, should be performed at an authorized Breville Service Center.

• This appliance is for household use only.5 Do not use this appliance for anything other than its intended use. Do not use in moving vehicles or boats. Do not use outdoors. Misuse may cause injuries.

• This appliance is equipped with a power cord having a grounding wire with a grounding plug. The appliance must be grounded using a 3-hole properly grounded outlet. In the event of an electrical short circuit, grounding reduces the risk of electrical shock.

• If the power outlet is a standard 2-prong wall outlet, it is your personal responsibility and obligation to have it replaced with a properly grounded 3-prong wall outlet.

• Do not, under any circumstances, cut or remove the third (ground) prong from the power cord or use an adapter. SHORT CORD INSTRUCTIONS Your Breville appliance is fitted with a short power supply cord to reduce personal injury or property damage resulting from pulling, tripping or becoming entangled with a longer cord. If an extension cord is used, (1) the marked electrical rating of the cord set or extension cord should be at least as great as the electrical rating of the appliance, (2) the cord should be arranged so that it will not drape over the countertop or table- top where it can be pulled on by children or tripped over unintentionally and (3) the extension cord must include a 3-prong grounding plug.6 BREVILLE ASSIST

PLUG Your Breville appliance comes with a unique Assist

Plug, conveniently designed with a finger hole to ease removal from the power outlet. For safety reasons it is recommended you plug your Breville appliance directly into its own electrical outlet on a dedicated circuit separate from other appliances. If the electric circuit is overloaded with other appliances, your appliance may not function properly. Use in conjunction with a power strip or extension cord is not recommended. WARNING Keep ventilation openings, in the appliance enclosure or in the built-in structure, clear of obstruction. WARNING Do not use mechanical devices or other means to accelerate the defrosting process, other than those recommended by the manufacturer. WARNING Do not damage the refrigerant circuit. WARNING Do not use electrical appliances inside the food storage compartments of the appliance, unless they are of the type recommended by the manufacturer. CALIFORNIA PROPOSITION 65 (Applicable to California residents only). This product contains chemicals known to the State of California to cause cancer, birth defects or other reproductive harm.

Components A. Anodised ice cream bowl with handle for easy removal. This 1.1 Quart bowl is not dishwasher safe. B. Paddle* used to scrape the sides of the bowl and churn the ice cream. Note: not to be stored in the freezer. C. Lid* has a lift easy pull ring so half can be opened to add mix-ins, chocolate chips etc. D. Stainless steel housing E. POWER button will turn the ice cream machine on or off. F. START | PAUSE this will start the machine compressor and churning. G. Manual timer use to select time, from 5 to 180 minutes. H. Pre-cool function will pre-cool the machine to approximately 14°F ~ -22°F to -10°C~ -30°C.

I. Keep cool will keep dessert chilled and

churned for up to 3 hours. J. Auto timer/Hardness selection dial will scroll between the following settings: sorbet, frozen yogurt, gelato, or ice cream. Rotate the dial left for softer textured desserts or right for harder textured desserts. K. TEMP button allows you to toggle between Fahrenheit and Celsius. L. Sound select between high, low, musical tune or mute. M. Handles for easy lifting. N. Bowl chamber

• Dishwasher safe parts (top shelf only).8 Rating Information

O. LCD Control Display provides information on function setting and cooling progress. P. Hardness selection bar Q. Progress indicator bar R. Keep Cool will keep the frozen dessert chilled and churned for up to 3 hours. S. Add mix-ins will beep and flash to let you know when it is time to add your favorite mix-ins. T. Pre-cooling indicates that the compressor is on and cooling the machine. U. Press Start flashes when in the PRE-COOL mode to advise that the machine is chilled and ready to start churning.

indicates that the dessert is finished and the blade can be removed from the bowl. ACCESSORIES W. Anodised ice cream bowl

Y. Spatula use to scrape the bowl Z. Bottle brush for easy cleaning of the paddle and bowl

120 V ~ 60 Hz 2.4 A9 Settings The Breville Smart Scoop™ has four different settings to choose from. Select one of the following settings; sorbet, frozen yogurt, gelato, or ice cream. Pre-Cool This function can be selected before either manual or automatic mode is selected. It’s a great way to pre-cool the machine. This optional function will cool the machine to approximately 14°F~ -22°F or -10°C~ -30°C and usually takes about 5-10 minutes. Automatic Mode Automatic mode churns and freezes the ingredients to the selected/desired consistency. Select one of the four different settings: Sorbet, frozen yogurt, gelato or ice cream. Machine will beep once when ready, or selected music will play. Manual Mode The time to make ice cream can be manually set for pre timed recipes. Add Mix Ins Mix ins such as chocolate chips, fresh fruit and flavors can all be added easily through the flip back lid. The ice cream machine will beep and ADD MIX INS will flash to let you know that it is time to add your favorite condiments! Keep Cool Once the consistency of the dessert has been achieved, using this function you are able to keep dessert at a constant temperature for up to 3 hours. When the machine is in this function please note that the compressor and motor will turn on incrementally to test the consistency of the dessert. This function will automatically default to on and LCD around button will illuminate red when the Breville Smart Scoop™ is powered on. NOTE During the KEEP COOL function the paddle will only turn if needed to maintain the selected consistency. Sound The ice cream machine features sound such as an alert beep or music when the dessert is ready. This alert can be a beep, mute, or music tune, "The Entertainer". Child Lock The Breville Smart Scoop™ features a child lock. Press and hold the HOLD for 2 seconds to set the child lock mode. To exit this mode press HOLD button for 2 seconds again.10 Functions WARNING The ice cream machine contains a compressor that MUST remain upright at all times. Do not store machine on any other surface apart from its feet.

Machine preparation Remove and discard all labeling and packaging materials attached to your ice cream machine. Ensure you have removed all parts and accessories before discarding the packaging. Remove the lid, ice cream bowl and paddle from the machine. Clean these parts and accessories using warm soapy water and rinse thoroughly. Ensure all parts are completely dry before using the machine. NOTE Always place the paddle inside the bowl before adding ingredients. This ensures that the ingredients will not spill into the ice cream chamber. WARNING To prevent damage to the compressor and to ensure maximum performance, place unit in upright position for 12 hours after transit. FIRST USE Place ice cream bowl and paddle inside the bowl chamber. Place ingredients inside the bowl in order of the recipe. NOTE There are 2 grooves in the bowl chamber. Place the bowl so the handle hinges sit within these grooves. Make sure the BOWL CHAMBER and the exterior of the ice cream bowl are completely dry before inserting the ice cream bowl.11

1. Lock lid into position by placing the handle

at the align arrow on the machine at the 2 o’clock position and turning the handle clockwise to the 3 o’clock position and aligned to the lock graphic. NOTE The pull ring for lid should be at the 6 o’clock position.

by either using the hardness dial for AUTO mode or the arrow buttons for MANUAL mode.

4. For AUTO mode turn hardness dial to the

desired frozen dessert setting (e.g. frozen yogurt). Press the START | PAUSE button to begin the churning process.

or down to select the time that you require the machine to chill and churn. The time is displayed on the LCD display and will move in five (5) minute increments up to 180 minutes.

7. Press START | PAUSE button to begin

the process. NOTE It is important that the paddle is properly assembled onto the drive shaft to ensure ingredients are mixed. Pre-cool function

• The PRE-COOL function can be selected in either the AUTO or MANUAL mode. This function will cool the machine to approximately 14°F ~ -22°F/ -10°C ~ -30°C in 5-10 minutes.

• If selected the surrounding button will illuminate from white to red and ‘PRE- COOLING’ will flash on the LCD screen.

• Once the machine has reached optimum temperature from pre-cooling, it will beep, the LCD will illuminate READY, and PRESS START will flash on the LCD. The paddle will start turning after 15 minutes has passed, but will not start making the frozen dessert unless the START| PAUSE button is pressed. In this function the LCD screen will display the temperature, ‘PRE-COOLING’ will flash, to let you know that you are in this mode.

• PRE-COOL will return to standby after 20 minutes or alternatively can be turned off either by pressing PRE-COOL button again or pressing the START | PAUSE button which will override the PRE-COOL mode. NOTE

• Bowl must be inserted while using PRE-COOl Function.

• PRE-COOL can only be operated in the stand by mode and is not available after the START | PAUSE button is pressed.

• The machine will NOT automatically start churning. The START | PAUSE button will have to be pressed to start the churning process.12 AUTOMATIC MODE Start up Progress indicator highlighted Unwind the power cord completely and insert the power plug into a 110/120V outlet. Press the POWER button to turn the machine on. The POWER button will illuminate white. The LCD screen will display the AUTO mode and the progress and hardness selection bar. The arrow should be pointed at the AUTO on the LCD screen. To ensure the machine is in AUTO mode turn the hardness dial to the right or left. Hardness selection To select the hardness you desire turn the hardness dial left or right. Left being softer frozen desserts such as sorbet and right being harder desserts such as ice cream. Keep cool in Automatic mode The keep cool function will keep the frozen dessert chilled and churned for up to 3 hours in total. A red light will illuminate around the button and the LCD screen will display KEEP COOL automatically as soon as the machine is turned on. This function works by churning the mixture to the right hardness selected and once reached the compressor will pulse on and off in conjunction with the paddle. Paddle will only turn if needed to maintain the selected consistency. NOTE Churning time will depend on the recipe and volume of the dessert. Avoid over churning. NOTE When the machine is in this mode the compressor and motor will turn on incrementally to check the consistency of the dessert.13 MANUAL MODE Start up Unwind the power cord completely and insert the power plug into a 110/120V outlet. Press the POWER button to turn the machine on. An alert will sound and the POWER button will illuminate white. The LCD screen will display the AUTO mode and selection bar. The ice cream machine and LCD screen will always revert to the last program or setting that was used. Ensure the machine is in MANUAL mode by pressing the MANUAL timer arrow buttons. The time will be displayed and the arrow should point to the MANUAL on the left hand side of the screen. To change the time that you wish to churn and chill, press either one of the MANUAL timer arrow keys. On average, ice cream will need about 50 minutes to churn and chill. This is just an estimate please refer to your recipes for churning times. Hardness selection This is not available in the manual mode. Keep cool in Manual mode The KEEP COOL function will keep the frozen dessert chilled and churned for the selected duration of machine operation. A red light will illuminate around the button and the LCD screen will display KEEP COOL when this feature is selected. This function works by churning the mixture to the time selected and once reached the compressor will pulse on and off in conjunction with the paddle. Paddle will only turn if needed to maintain the selected consistency. NOTE When the machine is in this mode the compressor and motor will turn on if needed to maintain the selected consistency.14

TIPS When using the ice cream machine always insert the paddle before adding ingredients into the bowl. Always add ingredients into the bowl before inserting into the clean and dry bowl chamber.

1. Ensure that the paddle and bowl, and bowl

2. Add ingredients to the ice cream bowl as

specified in the recipes. Wipe any spilled ingredients from the rim of the bowl.

3. Insert the bowl into the bowl chamber by

pressing down firmly on the rim of the bowl until it is securely in position, ensuring bowl handle hinges sit inside grooves on the chamber. It is important that the ice cream bowl is properly assembled onto the drive shaft to ensure that the paddle operates correctly.

4. Align the hole in the bottom of the paddle

with the drive shaft in the bowl. Push down firmly and secure into place.

5. It is important that the paddle is properly

assembled onto the drive shaft to ensure that ingredients are churned properly.

6. Place the lid onto the ice cream bowl. It is

not recommended to open the lid during operation unless stated in the recipe or if mix ins are required.

7. To change the temperature reading from

C to F press the button.

8. Press volume button to select from high,

1. To start making the dessert in auto mode,

the indicators on the selection bar will disappear and ONLY the selected dessert/ consistency indicator will remain.

3. As the dessert starts to freeze the indicators

on the selection bar will display and scroll up the selection bar to the chosen dessert. The LCD screen will toggle between the elapsed churning time and the current temperature that the machine is chilling, 'KEEP COOL' and 'COOLING' will illuminate. An indicator will sit above the selected hardness setting.

4. If the START | PAUSE button is pressed

during the cycle this will pause the time. To resume the process press the button again. If you need to reset the timer press and hold the START | PAUSE button for 2 seconds and this will reset the selection.

5. When the desired setting has been reached

the compressor and motor will stop. READY will illuminate and REMOVE BLADE will flash on the LCD display. The chosen indicator will sound to alert the user that the dessert is ready. NOTE It could take up to 60 minutes for the indicators on the selection bar to start moving up on the LCD display.15

1. Ensure that the machine is

2. Set the time that you desire by pressing the

3. Press START | PAUSE button for the ice

cream making process to start. The light around this button will illuminate red to indicate that the button has been selected and the machine has now started the churning process.

4. When the desired time has been reached

the compressor and motor will stop. READY will illuminate and REMOVE BLADE will flash on the LCD display. The selected tone will sound to alert the user that the dessert is ready.

5. The timer adjust can be done at any time.

• The READY will illuminate and REMOVE BLADE will flash for 10 minutes only, and then turn off. It can also be turned off ahead off this time by pressing any button or dial. 10 minutes after the timer has elapsed, the screen will revert back to original screen before ‘START | PAUSE’ was pressed.

• If the START | PAUSE button is pressed during the cycle this will pause the time. To resume the process press the button again.

• If you need to reset the timer press and hold the START | PAUSE button for 2 seconds and this will reset the time. VOLUME FUNCTION The Breville Smart Scoop™ features a Volume / Tone selection which includes a melody or a beep to indicate your frozen dessert is ready. The volume will default to high which can be adjusted to low or mute. The melody, when selected, plays“The Entertainer”.

FACTORY DEFAULT SETTING

Press and hold the KEEP COOL button for 5 seconds. This will restore the machine back to the original factory settings. This can only be done in the stand by mode.16

• Frozen desserts can be stored for up to 2 weeks.

• If serving a dessert from the freezer its best to let the dessert sit at room temperature for 5-10 minutes prior to serving.

• Traditionally creamy textured ice cream is made from a crème anglaise, custard base. Below are tips on achieving the prefect crème anglaise time after time.

• Make sure all ingredients are fresh.

• Eggs are best at room temperature for making a custard base.

• Ensure that you measure all your ingredients first and have them ready for when you are starting to cook.

• Either use a wire whisk or electric hand beater, beat eggs yolks and sugar until they are light and creamy, and double in size. For best results whip until the mixture becomes pale yellow in color.

• Use a heavy bottom sauce pan when cooking crème anglaise.

• When heating the milk you don’t want to boil it. A good guide to know when to remove the milk from the heat is when little bubbles start to form around the edge of the milk.

• It is best to now pour half of the heated milk into the egg mixture while whisking, then pour the mix back into the original pot with the milk and continue to stir with a wooden spoon at the same time until the two are well combined. Tips

NOTE Time taken to make frozen desserts can vary depending on the ambient room temperature, temperature of the ingredients and pre cooling the machine. The cooler the ingredients the faster the ice cream process. As a general guideline it takes around 50 minutes to make ice cream.

• When making crème anglaise and recipes that require heating ingredients its always a good idea to make this the day before or cool ingredients for at least 4 hours prior to making ice cream.

• Always insert the paddle before adding ingredients.

• Ice cream recipes stated in this instruction booklet use ingredients such as cream, milk, eggs and sugar, these ingredients can be substituted with similar ingredients to suit taste or dietary requirements. Note taste and flavors will vary if using different ingredients.

• Due to aeration of ingredients do not exceed 3½ cups of liquid ingredients.

• Alcohol inhibits the freezing process. It’s best to add alcohol towards the end of the ice cream making process.

• The consistency of the frozen dessert made is a spoonable mixture. Please note that if you are serving in cones or on plates that it’s best to place the ice cream in the freezer for 2 hours prior to serving.

• When storing your frozen dessert in the freezer, ensure that the container is air tight and well sealed. This will prevent ice crystals forming. Putting a plastic film directly over the top of the frozen dessert will also help with this.17

• Ensure that the mixture is constantly stirred with a wooden spoon until it thickens and coats the back of the spoon. To test using the back of the spoon, coat the spoon in the crème anglaise. Run your finger horizontally through the mixture on the back of the spoon. If the finger mark stays then the mixture is thick enough.

• Do not overheat the mixture, as it can separate or curdle.

• Do not leave crème anglaise unattended while cooking.

• Crème anglaise will take 5-15 minutes to thicken depending on quantities etc.

• Always allow the mixture to cool to room temperature before placing into the fridge.

• To cool the mixture quickly it can be put in a metal bowl and then into an ice bath and stirred constantly until well chilled.

THE VITAL INGREDIENTS

Ingredients Home made ice cream is now easy to make at home and with only kitchen ingredients required to make a basic vanilla ice cream. Eggs All the recipes in this book were tested using standard large eggs. The egg gives ice cream volume, stabilizes and emulsifies the mixture. The yolk of the egg contains lecithin, which acts as an emulsifier to bond with the fat globules. NOTE Avoid using older eggs, especially if you are not cooking the mixture. Pregnant women are not advised to consume ice cream containing raw eggs. Sugar Granulated sugar was used in all the recipes as it dissolves easily and to reduce crystallization (when large ice crystals form) from occurring. As a general rule, when it comes to sugar in ice cream, more sugar added will lower the freezing point of the water inside the mixture, which prevents your frozen dessert from forming a large hard clump that is difficult to scoop. NOTE Too much sugar in the frozen dessert mix may result in dessert not freezing properly. Milk Whole milk was used for all milk based recipes. Lower fat varieties can be substituted but the same result will not be achieved. Cream Heavy cream was used in all the recipes, creams that are thickened usually have additives such as gelatine (of animal origin to thicken and prolong the creams life). The cream gives fattiness and a smoother texture to the ice cream.18

CLEANING THE ICE CREAM BOWL

Fill the ice cream bowl up half way with warm soapy water. A non-abrasive liquid cleanser or mild spray solution may be used. Allow to stand for 10-20 minutes. NOTE Ice Cream Bowl is NOT dishwasher safe. To clean the ice cream chamber ensure that the machine is at room temperature. Wipe inside chamber with a damp cloth and soapy water. Once clean, dry thoroughly.

Wash the paddle with warm soapy water. Using the bottle brush supplied insert this in the central part of the paddle and spin while plunging in and out to remove all residue. Let all surfaces dry thoroughly before reassembling the ice cream machine NOTE Paddle is dishwasher safe on the top rack ONLY. Care & Cleaning Ensure that the ice cream machine is turned off by pressing the POWER button. The ice cream machine is off when the ‘START | PAUSE’ button ’s LCD light is no longer illuminating red. Remove the power plug from the power outlet. Allow the ice cream machine compressor to cool completely before disassembling and cleaning.

CLEANING THE STAINLESS

1. Wipe the exterior of the stainless steel

housing and the LCD screen with a soft damp cloth. A non-abrasive liquid cleanser or mild spray solution may be used to avoid build up of stains. Apply the cleanser to the sponge, not the outer surface or LCD screen, before cleaning. Do not use a dry paper towel or cloth to clean the LCD screen, or use an abrasive cleanser or metal scouring pad to clean any part of the ice cream machine as these will scratch the surface.

2. If over-spill of cream, milk, chocolate etc.

occurs in the interior chamber, carefully remove them using a soft, damp cloth.

3. Let all surfaces dry thoroughly prior to

inserting the power plug into a power outlet. NOTE Never immerse the stainless steel housing in water or place in the dishwasher. Take care not to allow water or cleaning fluids to seep under the buttons or LCD screen on the control panel.

The lid can be cleaned in warm soapy water, using a soft sponge. Do not use an abrasive cleanser or metal scouring pad as these will scratch the surface. Let all surfaces dry thoroughly prior to placing into the ice cream machine.19 STORAGE

1. Ensure the ice cream machine is turned

OFF. Remove power plug from the power outlet.

2. Ensure the ice cream machine and all

accessories are completely clean and dry.

3. Place the ice cream bowl and paddle into

4. Ensure the lid is on.

5. Store the appliance in an up right position

and level on it support legs. Do not store anything on top of the ice cream machine.20 Troubleshooting

Compressor is not chilling or on.

Alcohol in ice cream? Added too much or too soon.

Ensure there is adequate ventilation around the machine. We recommend a minimum of 6 inches around the vents.

Too much sugar in the mix. Paddle won’t move

If the PRE-COOL function is used and the bowl was wet then ice may have formed in bowl. Turn unit off and check for ice. Allow to defrost and dry thoroughly.

Check to see if center spindle is inserted correctly into plastic paddle; if this is not the case then there is an internal issue – call Breville Consumer Support. Lid will not lock into position

Paddle and bowl are not positioned properly – make sure the handle of the bowl sits within the grooves and paddle is inserted properly. Frozen dessert not frozen in allocated time

Dessert mixture was too warm when placed in the ice cream bowl for time allocated in manual setting. Can’t remove bowl insert after churning

Outside of bowl may have been wet. Turn unit off and wait approximately 5 minutes for defrosting to take place. How do I make soft serve ice cream?

The frozen desserts on the hardness indicator bar are only there as a guide. Try making your soft serve on the sorbet setting. You can turn the hardness back up if the ice cream is not hard enough. I want my ice cream even harder!

Remove ice cream from ice cream bowl, place in another air-tight container and place in freezer for a further 60 minutes or until desired hardness is achieved. Can I put my mix-ins into the custard base?

Yes. Put your mix-ins at the end when prompted.

Note: often ingredients such as fruits may disintegrate during the churning process if added too early. My ice cream maker seems to be vibrating briefly?

The internal compressor is mounted on special rubber mounts to reduce the noise and vibration during operation. When cooling is not required the compressor will automatically turn off and a small amount of vibration for 1-2 seconds is normal. The controls don’t work?

The child lock may be on. Press and hold the HOLD button for 2 seconds to disengage the locking. The ice cream maker does not remember my last setting?

The internal computer will only remember the settings once ‘START | PAUSE’ has been activated.21

PROBLEM EASY SOLUTION

The temperature is reading in Celsius

Press button to change temperature to Fahrenheit. Mixer not churning but the compressor is on

The PRE-COOL is activated.

To preserve the life of the compressor there is a self timer on the compressor. It may take take up to 3 minutes for the compressor to activate. When the temperature registers on the LCD screen where is it coming from?

The registered temperature on the LCD is the temperature of the compressor as it is cooling. My ice cream is icy? Why?

Some desserts have a higher water content in them which will make the mixture more icy. I pulled the ice cream out of the freezer and it is very hard. Why?

Home made ice cream will always be harder than store bought ice cream as it contains less air. We suggest removing the ice cream for about 5-10 minutes before serving. Can I place the ice cream bowl into the freezer?

We do not suggest placing the ice cream bowl in the freezer as the ice cream will freeze solid and be very difficult to scoop out.

Do not use any sharp or metal utensils to scoop the ice cream from the bowl as it will scratch the coating.22 Recipes Basic Vanilla Ice Cream Makes approximately 1 quart 2 cups heavy cream 1 cup whole milk 1 vanilla bean, sliced and seeds scraped or 1 teaspoon vanilla extract 5 egg yolks ½ cup sugar

1. Place cream, milk, vanilla bean and seeds into

a medium heavy-based saucepan. Heat until mixture just starts to simmer.

2. Meanwhile beat egg yolks and sugar in a bowl

until pale and thick. Remove vanilla bean from cream mixture and slowly whisk half of the milk mixture into the egg mixture. Then pour back into the saucepan

3. Return mixture back to a low heat. Stir constantly

with a wooden spoon until mixture has thickened and coats the back of the spoon (see tips).

4. Pour mixture into a heatproof bowl, cover and

refrigerate until well chilled.

5. Pour into ice cream bowl. Set ice cream maker to

ICE CREAM setting and churn.

6. Once mixture is frozen transfer to a freezer safe

container and freeze for up to 1 week. Quick Mix Vanilla Ice Cream Makes approximately 1 quart 1 cup heavy cream 1¼ cups whole milk ¾ cup sweetened condensed milk 1 teaspoon vanilla extract

1. Place cream, milks and vanilla into a large

container and stir to combine. Refrigerate until cold.

2. Pour into ice cream bowl. Set ice cream maker to

ICE CREAM setting and churn.

3. Once mixture is frozen transfer to a freezer safe

container and freeze for up to 1 week. Rich Chocolate Ice Cream Makes approximately 1 quart 2 cups heavy cream ½ cup whole milk 6oz good quality dark semisweet chocolate (like Ghirardelli), chopped 5 egg yolks ½ cup sugar

1. Place cream, milk and chocolate into a medium

heavy-based saucepan. Heat, stirring, until the chocolate is melted and the mixture just starts to simmer.

2. Meanwhile beat egg yolks and sugar in a bowl

until pale and thick. Once cream mixture is hot, slowly whisk half of the cream mixture into the egg mixture then pour back into the saucepan.

3. Return mixture back to a low heat. Stir constantly

with a wooden spoon until mixture has thickened and coats the back of the spoon (see tips).

4. Pour mixture into a heatproof bowl, cover and

refrigerate until well chilled. Once chilled pour into ice cream bowl.

5. Set ice cream maker to ICE CREAM setting

and churn. TIP For a bigger chocolate treat add ¼ cup grated dark chocolate once machine specifies to add in mix-ins.

6. Once mixture is frozen transfer to a freezer safe

container and freeze for up to 1 week.23 Strawberry Ice Cream Makes approximately 1 quart 1½ cups heavy cream ½ cup whole milk 4 eggs yolks ½ cup sugar Fruit mixture 2 cups fresh strawberries , hulled and quartered ½ cup sugar 2 teaspoons fresh lemon juice

1. To make the ice cream base, place cream and

milk into a medium heavy-based saucepan. Heat until mixture just starts to simmer.

2. Meanwhile beat egg yolks and sugar in a bowl

until pale and thick. Once cream mixture is hot, slowly whisk half of the cream into the egg mixture then pour back into the saucepan

3. Return mixture back to a low heat. Stir constantly

with a wooden spoon until mixture has thickened and coats the back of the spoon (see tips).

4. Pour mixture into a heatproof bowl, cover and

refrigerate until well chilled.

5. To make fruit base, place quartered strawberries

in a bowl and mix with L cup sugar and lemon juice. Gently crush with a fork and let sit at room temperature for an hour to macerate. After an hour gently crush with a fork again to desired consistency.

6. Gently fold crème anglaise and strawberries

together. Pour mixture into ice cream bowl. Set ice cream maker to ICE CREAM setting and churn.

7. Once mixture is frozen transfer to a freezer safe

container and freezer for up to 1 week. Apple Crumble Ice Cream Makes approximately 1 quart 1¼ cup heavy cream ¾ cup whole milk ½ cup sweetened condensed milk ¼ teaspoon ground cinnamon Apple mixture 1 medium granny smith apple, peeled, cored and thinly sliced 2½ tablespoons sugar 1 tablespoon water Crumble ¼ cup all purpose flour 2 tablespoons light brown sugar ¼ teaspoon baking powder ¼ teaspoon ground cinnamon 1 tablespoon rolled oats 2 oz unsalted butter

1. To make the crumble: Preheat oven to 400°F/200°C.

Line a baking tray with parchment paper. Combine crumble ingredients in a bowl and rub together with fingertips until butter is mixed through other ingredients. Spoon mixture onto baking tray and bake in oven for about 8-10 minutes or until golden. Allow crumble to cool on tray.

2. To make apple mixture: Combine sliced apple,

sugar and water into a small saucepan; stir over a medium heat until the sugar has dissolved. Cover and cook for 5 minutes or until apples are tender; remove from heat and allow to cool. Refrigerate until well chilled.

3. To make ice cream: Place cream, milks, and

cinnamon into a large container. Stir until combined and then add apple mixture. Pour mixture into ice cream bowl.

4. Set ice cream maker to ICE CREAM setting and

churn. Add ½ cup of the crumble mixture once machine specifies to add in mix-ins. Use remaining crumble as topping when ice cream is served.

5. Once mixture is frozen transfer to a freezer safe

container and freezer for up to 1 week24 Salted Caramel Ice Cream Makes approximately 1 quart 1½ cups whole milk 7 egg yolks 1 cup sugar 3 tablespoons water 1¼ cups heavy cream 1 teaspoon fine sea salt

1. Place milk into a medium heavy-based saucepan.

Heat until milk just starts to simmer.

2. Meanwhile beat egg yolks until pale and thick.

Once milk is hot, slowly whisk half the milk into the eggs. Return mixture to the saucepan and set aside.

3. Combine sugar and water in a saucepan and

stir over low heat until the sugar has dissolved. Increase heat to medium and cook without stirring until the toffee starts to turn a rich golden color. Remove from heat and carefully pour in cream.Note: Mixture may splatter.

4. Return mixture to a low heat and stir until any

lumps have dissolved. Add egg mixture and cook, stirring until mixture coats the back of a wooden spoon.

5. Pour mixture into a heatproof bowl, cover and

refrigerate until well chilled.

6. Add salt to chilled mixture and pour mixture

into ice cream bowl. Set ice cream maker to ICE CREAM setting and churn.

7. Once mixture is frozen transfer to a freezer safe

container and freezer for up to 1 week. Cookies and Cream Ice Cream Makes approximately 1 quart 1 cup heavy cream 1 cup whole milk ½ cup sweetened condensed milk 1 teaspoon vanilla extract 6 Oreo® Cookies, frozen then crushed

1. Place cream, milks and vanilla into a large

container and stir to combine. Refrigerate until cold.

2. Pour mixture into ice cream bowl.

Set ice cream maker to ICE CREAM setting and churn.

3. Add crushed cookies once machine specifies to

4. Once mixture is frozen transfer to a freezer safe

container and freezer for up to 1 week. Honey Ice Cream Makes approximately 1 quart 2 cups heavy cream 1 cup whole milk 6 egg yolks ½ cup good quality honey

1. Place cream and milk into a medium heavy-

based saucepan. Heat until mixture just starts to simmer.

2. Meanwhile beat egg yolks and honey in a bowl

until pale and thick. Once cream mixture is hot, slowly whisk half the cream into the egg mixture then return to the saucepan.

3. Return mixture back to a low heat. Stir constantly

with a wooden spoon until mixture has thickened and coats the back of the spoon (see tips).

4. Pour mixture into a heatproof bowl, cover and

refrigerate until well chilled.

5. Pour mixture into ice cream bowl.

Set ice cream maker to ICE CREAM setting and churn.

6. Once mixture is frozen transfer to a freezer safe

container and freezer for up to 1 week.25 Pistachio Gelato Makes approximately 1 quart 2 cups whole milk ½ cup heavy cream ½ teaspoon vanilla extract 5 egg yolks ½ cup sugar L cup shelled pistachios, roasted and chopped

1. Place milk, cream and vanilla extract into a

medium heavy-based saucepan. Heat until mixture just starts to simmer.

2. Meanwhile beat egg yolks and sugar in a bowl

until pale and thick. Once milk mixture is hot, slowly whisk half the cream into the egg mixture then return to saucepan.

3. Return mixture back to a low heat. Stir constantly

with a wooden spoon until mixture has thickened and lightly coats the back of the spoon (see tips).

4. Pour mixture into a heatproof bowl, cover and

refrigerate until well chilled.

5. Once chilled pour into ice cream bowl. Set ice

cream maker to GELATO setting and churn.

7. Once mixture is frozen transfer to a freezer safe

container and freezer for up to 1 week. Chocolate Hazelnut Gelato Makes approximately 1 quart 2 cups whole milk ½ cup Nutella® ½ teaspoon vanilla extract 5 egg yolks ½ cup sugar ¼ cup roasted hazelnuts, finely chopped

1. Place milk, Nutella and vanilla extract into a

medium heavy-based saucepan. Heat until spread has melted and mixture just starts to simmer.

2. Meanwhile beat egg yolks and sugar in a bowl

until pale and thick. Once milk mixture is hot, slowly whisk half the cream into the egg mixture then return to saucepan.

3. Return mixture back to a low heat. Stir constantly

with a wooden spoon until mixture has thickened and lightly coats the back of the spoon (see tips).

4. Pour mixture into a heatproof bowl, cover and

refrigerate until well chilled.

5. Pour mixture into ice cream bowl.

Set ice cream maker to GELATO setting and churn.

7. Once mixture is frozen transfer to a freezer safe

container and freezer for up to 1 week.26 Espresso Gelato Makes approximately 1 quart 2 cups whole milk ½ cup heavy cream ½ teaspoon vanilla extract 5 egg yolks ½ cup sugar 3oz strong espresso coffee

1. Place milk cream and vanilla extract into a

medium heavy-based saucepan. Heat until mixture just starts to simmer.

2. Meanwhile beat egg yolks and sugar in a bowl

until pale and thick. Once milk mixture is hot, slowly whisk half the cream into the egg mixture then return to the saucepan.

3. Return mixture back to a low heat. Stir constantly

with a wooden spoon until mixture has thickened and lightly coats the back of the spoon (see tips).

4. Pour mixture into a heatproof bowl, cover and

refrigerate until well chilled.

5. Combine gelato base and espresso and pour into

ice cream bowl. Set ice cream maker to GELATO setting and churn.

6. Once mixture is frozen transfer to a freezer safe

container and freezer for up to 1 week. Mint Chocolate Gelato Makes approximately 1 quart 1½ cups whole milk ½ cup heavy cream 4oz good quality dark chocolate, chopped 2-3 drops peppermint essence 5 egg yolks L cup sugar 2oz good quality dark chocolate, finely chopped (extra)

1. Place milk, cream, chocolate and peppermint

essence into a medium heavy-based saucepan. Heat until chocolate has melted and mixture just starts to simmer.

2. Meanwhile beat egg yolks and sugar in a bowl

until pale and thick. Once chocolate mixture is hot, slowly whisk half the cream mixture into the egg mixture then return to the saucepan.

3. Return mixture back to a low heat. Stir constantly

with a wooden spoon until mixture has thickened and lightly coats the back of the spoon (see tips).

4. Pour mixture into a heatproof bowl, cover and

refrigerate until well chilled.

5. Pour mixture into ice cream bowl.

Set ice cream maker to GELATO setting and churn.

6. Add extra finely chopped chocolate once

machine specifies to add in mix-ins.

7. Once mixture is frozen transfer to a freezer safe

container and freezer for up to 1 week.27 Lemon Sorbet Makes approximately 1 quart 2 cups Simple Syrup 1 cup fresh lemon juice, chilled 1 egg white (whisked until light and fluffy)

1. Beat egg white with a wire whisk until light and

into ice cream bowl. Add beaten egg white to lemon mixture, set ice cream maker to SORBET setting and churn.

3. Once mixture is frozen transfer to a freezer safe

container and freezer for up to 1 week. Pear and Vanilla Sorbet Makes approximately 1 quart ¾ cup Simple Syrup 1 vanilla bean, split and seeds scraped 2 pounds soft pears (2 cups pear juice) 2 tablespoons lemon juice 1 egg white (whisked until light and fluffy)

1. Combine Simple Syrup and vanilla bean and

seeds in a saucepan and simmer for 2 minutes. Remove from heat and allow to cool. Refrigerate until needed.

2. Peel and core pears. Blend or process until

pureed. Push mixture through a fine mesh strainer and discard pulp. You will need 1 pint of juice.

3. Discard vanilla bean and combine vanilla Simple

Syrup, pear juice and lemon juice and pour into the ice cream bowl. Add beaten egg white to pear mixture. Set ice cream maker to SORBET setting and churn.

4. Once mixture is frozen transfer to a freezer safe

container and freezer for up to 1 week. Raspberry Sorbet Makes approximately 1 quart 4 cups frozen raspberries (weight 15oz) 1 cup Simple Syrup 1 tablespoon lime juice 1 egg white - optional (whisked until light and fluffy)

1. Place raspberries in a bowl and allow to thaw.

Blend or process raspberries and their juices until smooth. Push mixture through a fine mesh strainer to remove seeds.

2. Combine raspberry puree, lime juice and Simple

Syrup and pour into the ice cream bowl. If used, add beaten egg white to raspberry mixture. Set ice cream maker to SORBET setting and churn.

3. Once mixture is frozen transfer to a freezer safe

container and freezer for up to 1 week. Ruby Red Grapefruit Sorbet Makes approximately 1 quart 1 ½ cups Simple Syrup 1 cup fresh ruby red grapefruit juice, chilled 1 egg white (whisked until light and fluffy)

1. Beat egg white with a wire whisk until light and

2. Combine Simple Syrup and grapefruit juice and

pour into ice cream bowl. Add beaten egg white to grapefruit mixture. Set ice cream maker to SORBET setting and churn.

3. Once mixture is frozen transfer to a freezer safe

container and freezer for up to 1 week. Simple Syrup for Sorbet Makes approximately 1 cup (1 to 1 ratio) 1 cup water 1 cup sugar Combine sugar and water in a saucepan over a low heat. Cook, stirring, until the sugar has dissolved. Increase heat and simmer for 2 minutes. Remove from heat and allow to cool. Refrigerate until needed.28 Quick frozen Yogurt Makes approximately 1 quart 3¼ cups flavored yogurt of your choice

1. Place yogurt into the ice cream bowl. Set ice

cream maker to YOGURT setting and churn.

2. Once mixture is frozen transfer to a freezer safe

container and freezer for up to 1 week Frozen Berry Yogurt Makes approximately 1 quart 2 cups fresh strawberries, hulled and quartered ½ cup sugar 2 teaspoons lemon juice 2 cups plain yogurt

1. Place quartered strawberries in a bowl and mix

with L cup sugar and lemon juice. Gently crush with a fork and let sit at room temperature for an hour to macerate. After an hour gently crush with a fork again to desired consistency or blend into a puree.

2. Combine strawberries, yogurt and sugar and

pour into the ice cream bowl. Set ice cream maker to YOGURT setting and churn.

3. Once mixture is frozen transfer to a freezer safe

container and freezer for up to 1 week. Banana Frozen Yogurt Makes approximately 1 quart 1½ cups mashed ripe or frozen bananas (about 3 large) 2 teaspoons lemon juice 2 cups vanilla yogurt 1-2 tablespoons honey, to taste

1. Combine bananas, lemon juice, yogurt and honey

and pour into the ice cream bowl. Set ice cream maker to YOGURT setting and churn.

2. Once mixture is frozen transfer to a freezer safe

container and freezer for up to 1 week. Lemon Honey Frozen Yogurt Makes approximately 1 quart L cup lemon juice ¼ cup honey 2½ cups vanilla yogurt

1. Combine lemon juice and honey in a small

saucepan. Cook over a low heat until the honey has melted. Remove from heat. Refrigerate until cold.

2. Combine honey mixture and yogurt in a

container and mix well. Pour mixture into the ice cream bowl. Set ice cream maker to YOGURT setting and churn.

3. Once mixture is frozen transfer to a freezer safe

container and freezer for up to 1 week.29 Mica’s Creamsicle Sorbet (approximately 50 minutes) Makes approximately 1 quart 1 cup fresh squeezed orange juice (divided) 1 cup sugar 1 tablespoon grated orange zest ½ cup vanilla yogurt ½ cup heavy cream ¼ teaspoon pure vanilla extract

1. Combine ½ cup of orange juice and sugar in

a small saucepan over medium heat. Stir until sugar dissolves. Remove from heat and allow to cool. Add remaining orange juice to mixture and place in refrigerator to chill.

2. Once chilled, combine orange juice mixture,

vanilla yogurt, heavy cream and orange zest pour into the ice cream bowl.

3. Set ice cream maker to 50 minutes on the

manual setting and churn.

4. Once mixture is frozen transfer to a freezer safe

container and freezer for up to 1 week. Timed Recipes These recipes have been tested with well chilled refrigerated ingredients, with the PRE-COOL function used on the Breville Smart Scoop™ and churned at an inside ambient temperature of 70°F and approximated times. Times may vary due to temperature of ingredients and inside ambient temperature. Mica’s Creamy Mango Sorbet (approximately 45 minutes) Makes approximately 1 quart 3 cups fresh Mango (approximately 4 mangos) 1 tablespoon lime juice 1 cup Simple Syrup 1 egg white - optional (whisked until light and fluffy)

1. Peel and core the mango then blend or process

3. Set ice cream maker to 45 minutes on the manual

4. Once mixture is frozen transfer to a freezer safe

container and freezer for up to 1 week.30 Mica’s Peppermint Ice Cream (approximately 50 minutes) Makes approximately 1 quart 30 peppermint candies (crushed) 1 ½ cup whole milk (divided) Pinch of salt ½ cup sugar ¾ cup heavy cream

1. In a medium heavy-based saucepan combine

¾ of the crushed candies, ¾ cup milk, salt and sugar. Simmer over medium heat, stirring occasionally until sugar and candy dissolves. Remove from heat and allow to cool. Add heavy cream and the remaining milk to mixture and place in refrigerator to chill.

2. Once chilled, set ice cream maker to 50 minutes

on the manual setting and churn. Add the remaining crushed candies (about ¼ cup) to ice cream when prompted to ADD MIX INS (around 5 minutes remaining)

3. Once mixture is frozen transfer to a freezer safe

container and freezer for up to 1 week. Mica’s Coconut Gelato (approximately 45 minutes) Makes approximately 1 quart 1 cup toasted sweet coconut flakes 1 ½ cups sweetened coconut milk (divided) 1 cup sugar ¾ cup milk ¼ cup heavy cream

1. Preheat oven to 400°F and spread coconut flakes

out evenly on sheet tray.

2. Place coconut flakes in oven for 6 minutes total

turning coconut flakes with a spatula after 3 minutes.

3. In a medium heavy-based saucepan combine

½ of the coconut milk and sugar over low heat, stirring occasionally until sugar dissolves. (about 1 minute) Remove from heat and allow to cool.

4. Add milk, heavy cream and the remaining

coconut milk to mixture and place in refrigerator to chill.

5. Once chilled, set ice cream maker to 45 minutes

on the manual setting and churn. Add the toasted coconut to ice cream when prompted to ADD MIX INS (around 5 minutes remaining)

6. Once mixture is frozen transfer to a freezer safe

container and freezer for up to 1 week.the Smart Scoop

1. Place cream, milk, vanilla bean and seeds into

a medium heavy-based saucepan. Heat until mixture just starts to simmer.

2. Meanwhile beat egg yolks and sugar in a bowl

until pale and thick. Remove vanilla bean from cream mixture and slowly whisk half of the milk mixture into the egg mixture. Then pour back into the saucepan

3. Return mixture back to a low heat. Stir constantly

with a wooden spoon until mixture has thickened and coats the back of the spoon (see tips).

4. Pour mixture into a heatproof bowl, cover and

refrigerate until well chilled.

5. Pour into ice cream bowl. Set ice cream maker to

ICE CREAM setting and churn.

6. Once mixture is frozen transfer to a freezer safe

• Due to continued product improvement, the products illustrated/photographed in this brochure may vary slightly from the actual product.