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Tips for Best Results
• 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 since 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 mixing paddle from turning.
See Troubleshooting if your unit did not make ice cream in
60 minutes.
• If mixing paddle becomes blocked, it will reverse and continue
to turn in the opposite direction. When motor repeatedly
stalls and reverses, the mixture has reached maximum
freezing.
• Add mix-ins, such as chocolate chips or chopped nuts,
after ice cream has churned for at least 15 minutes or
when mixture is thick and has started to freeze.
• The finished result is a soft, spoonable ice cream.
Homemade ice cream will not be the same consistency
as hard, store-bought ice cream.
• Ice cream tastes best when fresh. It will begin to lose its
fresh taste after 1 to 2 weeks in the freezer.
• Keep the freezer bowl in the freezer so that you can make ice
cream, chill wine, or serve ice cubes at any time.
• For best results, the freezer bowl must be frozen thoroughly.
Make sure to set your freezer at the coldest setting
(temperature should not be more than 0ºF [-18ºC]).
• Firmness of ice cream depends on variables such as the recipe
used, room temperature, and temperature of ingredients
before churning.
• Some recipes require the mixture to be precooked. Make the
recipe at least one day ahead. This will allow the mixture to
cool completely and increase volume. Base mixture may not
freeze if it is not thoroughly chilled.
• Do not remove freezer bowl from the freezer until ready
to use.
• Do not puncture or heat the freezer bowl.
• To allow mixture to expand to 1-1/2 quarts (6 cups/1.5 L)
while churning, do not use more than 1 quart (4 cups/1 L)
of recipe mixture at a time.
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