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• Follow recommended mixer speeds. Faster
speeds will slow the conversion process.
• Batter volume grows significantly
during the conversion process.
• Initial batter volume should not exceed
1.365 L to produce 1,9 L of ice cream.
• Keep in mind that freezing subdues
sweetness, so recipes won’t taste quite
as sweet once they are frozen.
(continued)Tips for Making Perfect Ice Cream (continued)
Care and Cleaning
Allow the freeze bowl to reach room
temperature before attempting to clean it.
The drive assembly and dasher are
dishwasher safe.
Wash the freeze bowl in warm water with
mild detergent. Thoroughly dry the freeze
bowl before storing in freezer.
IMPORTANT: Never wash the freeze bowl
in the dishwasher. Hand-wash with warm
water and mild detergent only.
French Vanilla Ice Cream
600 mL (2
1
⁄2 cups )
half-and-half
8 egg yolks
230 g (1 cup) sugar
600 mL (2
1
⁄2 cups)
whipping cream
4 teaspoons vanilla
A pinch of salt
In medium saucepan over medium heat, heat half-and-
half until very hot but not boiling, stirring often. Remove
from heat; set aside.
Place egg yolks and sugar in mixer bowl. Attach bowl
and wire whip to mixer. Turn to Speed 2 and mix about
30 seconds, or until well blended and slightly thickened.
Continuing on Speed 2, very gradually add half-and-
half; mix until blended. Return half-and-half mixture to
medium saucepan; cook over medium heat until small
bubbles form around edge and mixture is steamy, stirring
constantly. Do not boil. Transfer half-and-half mixture into
large bowl; stir in whipping cream, vanilla, and salt. Cover
and chill thoroughly, at least 8 hours.
Assemble and engage freeze bowl, dasher, and drive
assembly as directed in attachment instructions. Turn to
STIR Speed (Speed 1). Using a container with a spout,
pour mixture into freeze bowl. Continue on STIR (Speed
1) for 15 to 20 minutes or until desired consistency.
Immediately transfer ice cream into serving dishes, or
freeze in an airtight container.
Yield: 16 servings (120 mL [
1
⁄2 cup] per serving).
VARIATIONS
Fresh Strawberry Ice Cream
In medium bowl, combine 2 cups (500 g) chopped, fresh
strawberries (or other fresh fruit) and 2 to 3 teaspoons
sugar, if desired. Let stand while ice cream is processing.
Add during last 3 to 5 minutes of freeze time.
Yield: 20 servings (120 mL [
1
⁄2 cup] per serving).