-6- -7-
7. Pour the prepared ice cream mixture through the Mixing Feeder in
the Canister.
Note: It is extremely important that the Canister be used immediately
after it is removed from the freezer, as it begins to thaw once
removed. First, make sure that the ice cream mixture is ready, then
remove the Canister from freezer.
8. Leave the machine on for approximately 20–40 minutes, or until the
mixture reaches the desired consistency. Do not turn the appliance
off during use, as the mixture may freeze and prevent the movement
of the Paddle. After 40 minutes turn unit off. See page 8 for further
instructions.
9. To add ingredients after the freezing process has begun, gently add
them through the Mixing Feeder.
10. To avoid overheating the Motor, the direction of the rotation will
change if the mixture becomes too thick. If the direction of rotation
continues to change, the mixture is completely prepared, turn off
unit immediately.
11. Remove Paddle from ice cream. Only use rubber, plastic, or wooden
utensils to serve from the Canister bowl. Metal spoons may damage
the bowl.
12. To further harden the ice cream, you may put the Canister with the
ice cream contents into the freezer for a short period of time (no
more than 30 minutes). Long term freezing, however, should be
done in an airtight container.
HOW TO CLEAN YOUR ICE CREAM MAKER
The Freezer Canister should be cleaned in warm water and mild
detergent, then dried thoroughly.
Never replace Canister in Freezer if it is still wet. Do not use sharp
utensils, scouring pads or abrasive detergents when cleaning
Freezer Canister.
The Motor Unit can be cleaned by using a damp cloth. Never immerse
Motor Unit in water.
Do not place canister in dishwasher!
HELPFUL HINTS
• Some recipes require the mixture to be pre-cooked. Make the recipe
at least one day ahead. This will allow the mixture to cool completely
and adds volume.
• Uncooked recipes will yield best results when an electric mixer is
used to cream the eggs and sugar. This helps increase volume in
the ice cream mixture. Eggs must be cooked properly. See our
egg-based recipes for instructions.
• Most ice cream recipes are a combination of cream, milk, eggs and
sugar. You can use any type of cream you like, but the type of cream
you use will affect the flavor and texture. The higher percentage of
fat, the richer the ice cream and the softer the texture. For example,
heavy cream has at least 36% fat, followed by: whipping cream
(30%), coffee or light cream (18%) and half & half (10%). Any
combination can be used, but make sure the liquid measurement
remains the same. For example, lighter ice creams can be made by
using more milk than cream, or by eliminating cream altogether.
Skim milk may be used, but there will be a noticeable difference in
texture and taste.
• The ice cream mixture will stay fresh in the refrigerator for several
days. Be sure to shake well before adding to the Canister.
• When pouring mixture into the Canister, be sure to stop at least 1"
(2.5 cm) from the top, as mixture will increase in volume during the
freezing process.
• Alcohol inhibits the freezing process. To add alcohol to a recipe, add
when the mixture is semi-stiff.
• The flavor of a sorbet will depend greatly on the ripeness and
sweetness of the fruit and/or juice. If fruit is too tart, add sugar; if the
fruit is very ripe, decrease or omit the sugar. Freezing subdues
sweetness, so the recipe will not be quite as sweet when frozen.
