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3. If your ice cream was lumpy or hardened too quickly, next time reduce the table salt
layers from 1/3 cup (75 ml) to 1/4 cup (50 ml).
4. If your ice cream was too soft or did not freeze quickly, next time increase the table salt
layers from 1/3 cup (75 ml) to 1/2 cup (125 ml).
5. If you use your own mixture, be sure to adjust ingredients to no more than
1-1/4 quarts (1.25 L).
6. For stiff ice cream, fill the canister no more than half full (1 quart or 1.0 L).
Process normally.
7. DO NOT OVER-PROCESS ICE CREAM. If the Canister movement slows down or stops,
the mixture is stiff. TURN OFF UNIT.
8. When using cooked mixtures, allow to chill before processing.
9. Do not add last-minute ingredients (chocolate bits, nuts, syrups) too early.
They will settle to the bottom of the mixture and slow freezing.
TIPS FOR TASTY DESSERTS
1. Always use pure vanilla and other extracts. Imitations will lose flavor when frozen.
2. When cooking eggs for a mixture, cook on low heat, stirring constantly.
Do not allow mixture to overheat and curdle. Freezing a curdled mixture
will make ice cream very lumpy.
3. Instead of chopping chocolate chips, melt them and allow to cool slightly.
When ice cream is almost finished, pour melted mixture in a thin stream
through Center Feed. Chocolate will harden immediately and form
a
“
shaved chocolate” appearance in ice cream.
4. Chopped fruit and nuts mix in more easily than whole pieces.
5. Food coloring should be added sparingly. Always add prior to freezing.
Mix thoroughly.
6. Alcohol inhibits freezing. Do not use! Use flavorings or extracts.