7
Making Ice Cream
(cont.)
NOTES:
• During the freezing process,
you can add finely chopped or
pureed ingredients such as
chocolate, raisins, nuts, etc.,
through the opening in the lid.
Alcohol should not be added
until near the end of the
process as it significantly slows
down the freezing process.
• The machine will run for 20 to
40 minutes. Do not turn ice
cream maker off during this
time. The mixture may freeze
to the walls and prevent the
churn from turning.
• If the churn becomes blocked,
it will reverse and continue to
turn in the opposite direction.
When the motor repeatedly
stalls and reverses, the mixture
has reached maximum freezing.
7.
Turn off, unplug and remove
motor
assembly
from the
bowl.
You may
“stiffen”
the ice
cream by
wrapping
cylinder
bowl with a clean towel until
desired consistency is reached
(up to 30 minutes). Transfer to
an airtight container and store
in freezer.
NOTES:
• Bowl has nonstick surface for
easy cleanup. Do not use sharp
utensils, such as metal spoons,
inside the cylinder bowl.
Sharp objects will scratch
and damage the inside of
the cylinder bowl.
• The finished result is a soft,
spoonable ice cream.
Homemade ice cream will not
be the same consistency of
hard store-bought ice cream.
IMPORTANT:
Do not operate the
unit for longer than required.
If after 40 minutes the mixture is
not yet solid or has thawed again,
do not continue. Refreeze the
cylinder bowl and chill ice
cream in another bowl before
continuing process.
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