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Using the Ice Cream Maker Attachment
To Use:
IMPORTANT: Pouring batter into the
freeze bowl before starting the mixer may
cause the batter to freeze prematurely and
lock the dasher.
1. Store the freeze bowl in the freezer for
a minimum of 15 hours.
2. Prepare ice cream batter in advance
(see “Tips for Perfect Ice Cream”).
3. Assemble and engage the freeze bowl,
dasher, and drive assembly.
4. Set the mixer to speed 1 (STIR) and
pour the ice cream batter into the
freeze bowl; mix 20-30 minutes, or
to desired consistency. Add any solid
ingredients such as fruits, nuts, candies,
or chocolate chips, after 12-15 minutes
of the mixing process.
NOTE: If the dasher begins to slip and
make a clicking noise, this is an audible
indicator that the ice cream is done.
5. Remove the dasher and the freeze bowl
and, using a rubber spatula or a plastic
or wooden spoon, transfer ice cream
to dessert dishes or to an airtight
container for storage.
NOTE: The Ice Cream Maker Attachment
will create a soft-consistency ice cream.
For firmer consistency, store ice cream
in an airtight container in the freezer for
2-4 hours.
IMPORTANT: Do not store ice cream in
the freeze bowl in the freezer. Prying hard
ice cream out of the freeze bowl with
metal scoops or utensils may damage the
freeze bowl.
• The freeze bowl must be completely
frozen to make ice cream or other
frozen desserts.
• For best results, store the freeze bowl
in the back of your freezer where the
temperature is coldest for at least 15
hours. Adjusting your freezer to its
coldest setting will help the freeze bowl
make firmer ice cream faster.
• Storing the freeze bowl in the freezer
at all times allows you the flexibility
to make your favorite frozen desserts
on a whim.
• For recipes that need to be pre-cooked,
allow the mixture to cool completely in
the refrigerator.
• All batter recipes need to be completely
chilled in the refrigerator before
making ice cream.
• Most ice cream recipes call for a
combination of cream, milk, eggs, and
sugar. The type of cream you choose
will determine how rich in flavor and
how creamy the texture of the
finished result. The higher percentage
of fat in the cream, the richer and
creamier your ice cream will be.
Any combination can be used, as
long as the liquid measurement stays
the same. Lighter ice creams can be
made by using more milk than cream,
or by eliminating cream. Skim milk will
work, but there will be a noticeable
difference in texture.
TYPE OF CREAM FAT %
Heavy Cream .................................... 36%
Whipping Cream .............................. 30%
Light Cream ...................................... 18%
Half and Half .................................... 10%
• When mixing an ice cream recipe that
calls for solid ingredients such as fruits,
nuts, candies, or chocolate chips, it is
best to wait until the final two minutes
of the mixing process to add them.
• Ice cream making is a two-part process:
conversion and ripening. Mixing batter
into ice cream is the conversion process
in which the ice cream consistency will
be similar to soft serve. The ripening
process takes place in the freezer,
where the ice cream will harden over a
period of 2-4 hours.
(continued on page 8)
Tips for Making Perfect Ice Cream