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HINTS AND TIPS
■ Read all the instructions and save for future reference.
■ Cool all cooked recipes in the refrigerator before using.
■ Flavors will be stronger before freezing.
■ For better results, drain your yogurt.
■ For best results, chill nuts, fruits, alcohol, and garnishes
before adding to the frozen treat. Generally these
products are added at the end of the freeze cycle.
■ For pre-cooked recipes, make the mixture one day
before. This will allow it to cool completely and
increase in volume. Chilling recipes will produce
better results.
■ 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
preference. 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% fat respectively.
■ 4 oz. of egg substitute is equivalent to two eggs.
■ When using or adding eggs or egg substitute in any of
our recipes, we recommend heating/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, add sweetener into the
mixture until it is thoroughly dissolved.
■ Adding one small egg white will volumize most mixes.
■ If a recipe calls for alcohol, add it last, about one to
three minutes before the end of the freezing process.
Otherwise, the alcohol may stop 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
sorbet or other frozen desserts will taste less sweet than
the mixture.
■ Long-term storage of homemade ice cream in the
freezer should be done in airtight freezer-safe
containers.
■ Ice cream and other frozen dessert mixtures stay fresh
in the refrigerator for several days. However, they
should be mixed well minutes before being added to
the canister.
■ Mixture will increase in volume during the freezing
process; therefore, pour no more than 4 cups mixture
into the canister.