Hints and Tips

■Read all the instructions and save for future reference.

■Cool all cooked recipes in the refrigerator before using.

■Flavors will be stronger before freezing.

■For better results, drain your yogurt.

■For best results, chill nuts, fruits, alcohol, and garnishes before adding to the frozen treat. Generally these prod- ucts 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 ingre- dients in ice cream. Substitutions with similar ingredients may be used depending upon your preference. For exam- ple, 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 con- tains about 36% fat, which is the richest. Whipping cream, coffee (light) cream and half-and-half contain approxi- mately 30%, 18%, and 10% fat respectively.

■2 oz. of egg substitute is equivalent to one egg.

■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; how-
	ever, 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 thor-
■	oughly 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 freez-
■	er 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
■	canister.
■	Mixture will increase in volume during the freezing
	process; therefore, pour no more than 6 cups mixture
	into the canister.	6