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■ 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 container.
■ Mixture will increase in volume during the freezing process;
therefore, pour no more than 4 cups mixture into the bowl.
Storing Your Ice Cream
■ When the ice cream is ready, it can be kept in the ice cream
maker for 10-20 minutes with the paddle motor off.
■ You can store ice cream in the freezer for a limited amount of
time. Keeping it too long reduces its flavor and quality. Store
ice cream in a well-sealed freezer container at a minimum
temperature of 12°F.