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Waring Ice Cream Parlor Instructions
If
you
have
l
ost
your
ori
gi
nal
manual
and
i
nstructi
ons
for
the
1970’
s
era
Wari
ng
Ice
Cream
Parlor ice cream maker, these instructions should help you!
Ingredients:
6 to 10 lbs of ice
–
4 or 5 trays of ordinary ice cubes works
One 26-oz box of ordinary table salt
Two cups of cold water
Ice cream mix of your choice; either homemade (see our recipes at
http://www.pickyourown.org/allaboutcanning.htm#icecream
)or prepackaged
Step-by-step directions
Setup preparation
1. Prepare the ice cream mix. If you make fresh custard (homemade ice cream mix), be sure
to let it chill overnight in the fridge.
2. Place the ice bucket onto the motor and base assembly and rotate the bucket until it
drops down over the raised stop lugs on the base and sits firmly.
3. Pour ice cream mix into the cream can. For most desserts, the liquid level will be well
below the "fill line" stamped into the can wall. This is so the mixture will have room to
expand. Some desserts, like sherbets, expand less so the liquid mix can be above the fill
line when you start.
4. Stir mixture, then insert the dasher (mixer blade) into the cream can so that the rounded
ball end of the dasher's shaft sits in the matching indentation in the cream can.
5. Place the transparent plastic can lid over the top end of the dasher and snap it into place
over the rim of the cream can.
6. Place the loaded cream can into the ice bucket, making sure that the drive socket
indentation in the bottom of the can engages with the drive shaft protruding from the
bottom of the ice bucket.