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COMPACT
Hints and Tips
■ Read all the instructions and save for future reference.
■ Cool all recipes before pouring into the ice cream
maker.
■ Flavors should be more pronounced before freezing.
■ For better results, drain your yogurt.
■ If adding chopped ingredients, fold into the dessert after
the freezing process.
■ For best results, chill nuts, fruits and garnishes before
adding to the ice cream.
■ For pre-cooked recipes, make the mixture one day
before. This will allow it to cool completely and
increase in volume.
■ Recipes that do not require cooking are best made with
an electric mixer to increase the mixture’s volume.
■ Cream, sugar, eggs, and milk are the most common
ingredients in ice cream. Substitutions with similar
ingredients may be used depending upon your prefer-
ence. For example, any type of cream can be used;
however, there will be a difference in color, texture and
flavor. The richer the cream you use, the richer the
results. Heavy cream contains about 36% fat, which is
the richest. Whipping cream, coffee (light) cream and
half-and-half contain approximately 30%, 18%, and
10% of fat respectively.
■ 4 oz. of egg substitute is equivalent to two eggs.
■ When adding or using eggs in any of our recipes, we
recommend heating or cooking the recipe mixture.
■ Artificial sweeteners can be used in place of sugar;
however, they should be added when the mixture is
cool, at most, room temperature. If sugar is dissolved
by heat in a recipe, omit this process when using a
sugar substitute. Instead, mix sweetener in until
thoroughly dissolved.
■ Adding one small egg white will volumize most mixes.
■ If a recipe calls for alcohol, add it last, only minutes
before complete freezing. Otherwise, the alcohol may
impede the freezing process.
■ The taste of sorbets is largely affected by the ripeness
and sweetness of fruit or juice. For tart fruit, add sugar
or omit sugar if fruit is very ripe. Once frozen, the ice
cream will taste less sweet than the mixture.
■ Long term storage of homemade ice cream in the
freezer should be done in airtight containers.
■ Ice cream mixtures stay fresh in the refrigerator for sev-
eral days. They should be mixed well before adding to
the Speedee Freeze™ canister.
■ Mixture will increase in volume during the freezing
process; therefore, be sure to stop
1
⁄2” from the top
when pouring mixture into the canister.
5000 Instructions 9/14/01 9:58 AM Page 5