7
Helpful Tips
For each batch of ice cream, expect to use 7-14 lbs. of ice. (1-2
medium size bags)
Many ice cream recipes call for raw eggs. To eliminate salmonella
from your egg mixture, heat it to a temperature of 160 F, but do not
boil it. This will make the ice cream safe to eat. You may also use
pasteurized eggs in place of raw eggs.
Be sure to chill mixture prior to adding to canister.
To avoid ice cream seeping out of the canister, do not lay the canister
flat when storing in a freezer.
For ice cream recipes that require pre-cooking, it is recommended
that you make the mixture a day ahead. The mixture will then be able
to cool completely and expand. Pre-chilling any ice cream recipe is
suggested for achieving the best results.
Artificial sweeteners may be substituted for sugar. Use the following
proportions for reference:
1
packet of sweetener = 2 tsp. sugar
6
packets = 1/4 cup
8
packets = 1/3 cup
12 packets = 1/2 cup
The churning process should take about 40 minutes.
14.Unplug and remove motor or hand crank once ice cream has
churned about 40 minutes, or once the motor has stopped (if the
motor has stopped prematurely, turn it off, break up any ice
blockages with the plastic stirrer and start again).
15. With one hand on the canister lid, remove the motor or hand crank
from the wooden bucket. Be careful as canister will have a
tendency to float in the ice water mixture.
16.Clear the ice and salt away from the top of the ice cream canister.
Wipe carefully to remove the salt and water before removing the
cover.
17.Take the dasher out and scrape off excess ice cream with a
spatula.
18.Transfer to a freezable container and freeze, or serve straight from
the canister.
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