USage tips
1. Chill your ice cream base in the refrigerator, or in an insulated
beverage cooler with ice water. You can use your own recipe,
or try one of ours at rockthebike.com/recipes.
2. Place the stainless steel canister into the empty tub so that it
rests on the guide at the bottom of the tub. Then, insert the
dasher into the canister.
3. Pour your chilled ice cream base into the canister. Don’t fill
the canister more than 2/3 of the way, as the ice cream will
expand while you churn. Cover with the lid.
4. Attach the gears, belt, and spreader bar. (Refer to pages 8-10)
5. Use a scoop or hands to pack layers of ice and salt around
the canister. We recommend table salt, but rock salt is fine too.
Not all ice is the same temperature! For best results on hot
days, keep ice in freezer as long as possible, then use large
coolers and extra ice to keep your churning ice extremely
cold. Use approximately 3/4-1 pound of ice per churn.
6. Pedal! Churn your ice cream for 20-25 minutes until it takes
on the consistency of soft ice cream.
7. Undo the Spreader Bar. Undo the belt. Push down on the clear
lid while you lift up the Gear & Pulley assembly. Remove the
canister from the brine, take off its lid, then pull out the dasher
and scrape off any excess ice cream. Serve as is, or pack and
freeze for a harder consistency.
MAKING ICE CREAM
assembly
SPREADER BAR
1. Place the clamp of the spreader bar around the frame, just
above the wheel pulley (a). Close the latch and turn the wing
nut a few turns (b), leaving it loose enough to slide.
2. Place the notched end of the spreader bar onto the pulley
shaft (c).
3. Gently push the spreader bar down to tighten the belt, then
tighten the wing nut fully to hold the bar in place.
(
a
)
(
b
)
(
c
)
10
11
