How to Make Ice Cream
8
The Original Old-Fashioned Ice Cream Maker
CAUTION: If an extension cord is used with this Ice Cream Maker, care should be
exercised with its use. The cord should be arranged so that it cannot come into contact
with the excess brine that may drain from the plug hole.
CAUTION: Before each use check to see if the dasher blade screws have loosened. If they
have, simply screw the blades down to
1
⁄
8
inch.
7. When your ice cream mix has been churned sufficiently (20-25 minutes – can be
longer if cranking by hand) and becomes the consistency of soft ice cream. This can be
determined when it becomes difficult to turn the crank or when the motor sounds like it
is really straining. Unplug motor and it is ready for packing or eating.
NOTE: Further churning will not improve the quality of the ice cream.
8. Holding the canister cover securely, carefully remove the motor unit or gear frame. Remove the
canister cover, take the dasher out, and scrape off excess ice cream with a wooden spoon. You
are now ready to eat the ice cream or pack the ice cream for a harder consistency.
Old-Fashioned Method to Harden the Ice Cream
It is best to make a cooked recipe the night before, so it has plenty of time to chill.
1. Leave ice cream in the canister.
2. Place a sheet of waxed paper across the top of the can; place the canister cover over the
waxed paper.
3. Drain water and repack maker with 5 parts of ice and 1 part of salt. Do this until entire
canister and lid are covered with the ice and salt mixture.
4. Cover with a towel or some suitable materials for insulation. Let stand until frozen hard.
ROCK SALT TIP
The amount of the ice and rock salt you use varies according to the ambient air temperature.
Do not increase salt usage until you have churned the maker for at least 10 minutes. After 10
minutes, you should notice the cream becoming firmer. If too much salt is used, the result will
be excessive freezing to the extent that a crust of frozen cream will form on the inside edge of
the can while the middle will remain liquid. If this occurs, allow the brine to warm up and then
decrease the amount of salt added when you add ice.
How to Make Ice Cream
7
The Original Old-Fashioned Ice Cream Maker
How to Make Ice Cream
(See this booklet or our website for lots of yummy recipes)
1. Have your recipe chilling in the refrigerator.
2. Prepare your ice by filling a cloth bag and breaking it into coarse pieces using a mallet
or hammer or use small chunks of ice from store or freezer.
3. Place the stainless steel canister into the wooden bucket, so that it rests easily on the
metal guide in the bottom of the bucket. Insert your dasher in the canister making sure
that the protrusion on the bottom of the canister fits into the socket of the dasher.
4. Pour your refrigerated recipe into the canister, never filling it more than half full.
Assemble the can cover and turn the dasher stem with your fingers until it turns freely.
5. Place the gear frame into position by grasping the gear frame and engaging the dasher
stem into the socket of the gear frame.
For Hand Crank Ice Cream Makers: Slide the cranking end into the bucket ear.
The opposite end of the gear frame will fit into the bucket latch.
For Electric Ice Cream Makers: Be sure to hold the unit with the logo facing you,
with the bucket logo facing you as well. Insert the right side of the unit into
the steel ear and then the left side.
6. Fill your wooden bucket with ice to the top of the canister. Crank or plug cord into
outlet and run your motor for about 2 minutes so that the canister chills evenly. Add 2
cups of rock salt to the top of the ice. As the ice melts down to 2 to 3 inches, add more
ice and 2 more cups of rock salt.
NOTE: For first time use, or first use of the season,
wet the wooden bucket by filling it
1
/
2
full with tap
water and allowing it to sit for 60 minutes before use.
Then discard the water and the bucket is ready to go.
NOTE: Do not plug hole in side of the ice maker
bucket – this is for draining excess brine and should be
kept open at all times.
HINT
Layering ice and rock salt will
speed up the freezing of the
ice cream.
Use your White Mountain
®
Ice Cream Maker close to a
place to drain the bucket when
finished for easy clean-up.
