Helpful Hints
Recipes
•Some ice cream recipes require the mixture to be
•Uncooked recipes will give you the best results when an electric mixer is used to cream the eggs and sugar. This helps increase the volume in the ice cream mixture.
•Most ice cream recipes are a combination of cream, milk, eggs and sugar. You may use any type of cream that you prefer, but the type of cream that you do use will affect the flavor and texture of the ice cream that you are making. The higher the percentage of fat in the cream, the richer the ice cream and the softer the texture.
i.e. heavy cream has 35% fat, whipping cream has 30% fat, coffee or light cream has 18% fat and half & half has 10% fat. Any combination may be used but the total liquid measurement must remain the same.
•The ice cream mixture will stay fresh in the refrigerator for several days. Just make sure that it is well covered. Before adding to the freezer canister, stir it to make sure that the ingredients are well mixed together.
•When pouring into the freezer canister, stop at least 1" below the top of the canister as the mixture will increase in volume during the freezing process.
•If you wish to add alcohol to your ice cream recipe, add it when the mixture is semi hard or about 15 minutes into the process.
•If you are making a fruit sorbet, please note that the flavor of the sorbet will greatly depend on the ripeness of the fruit and/or type of juice that you use. If you find that the fruit is too tart, add sugar; if it is too ripe, decrease the amount of sugar. Also keep in mind that freezing lessens the sweetness of the recipe.
•You can use artificial sweeteners instead of sugar if you wish. Please note though that heat affects the sweetness of the artificial sweetener. We recommend that you use artificial sweeteners to mixtures that are cold or that have been completely cooled. When a recipe calls for you to heat the liquid ingredients so that the sugar may dissolve, omit the heating process and simply stir in the artificial sweetener until it is thoroughly dissolved.
•Always start with liquid ice cream mixtures when preparation starts. Do not use stiff mixtures such as whipped cream or frozen liquids.
•Do not operate the unit longer than required. If after 40 minutes the mixture is not yet solid or has thawed again, do not continue. Possible reasons for mixture not freezing: the freezer canister was not cold enough; the mixture was too warm; the proportion of the ingredients was not correct.
•Do not store prepared ice cream in the freezer canister for more than a few days.
Disposal of Unit
The gel in the freezer canister contains no toxic materials. You may dispose of as normal household waste.
No Cook Coffee/Amaretto Ice Cream
2Cups
3Tbs. Instant Coffee
2oz. Amaretto liqueur
1½ Cups Sugar
1Tbsp. Vanilla extract
4Cups Heavy Cream
1.In a small bowl combine the half and half, instant coffee, sugar, vanilla extract and amaretto.
2.Stir to dissolve the sugar. Add the heavy cream.
3.Pour half of the mixture into the freezer canister and refrigerate the balance of the mixture for a second batch.
4.Freeze as directed.
5.Garnish with coffee beans.
Makes about 2 quarts
Strawberry Ice Cream
5 | oz. | Sugar |
5 | oz. | Milk |
3.5 | oz. | Cream |
7 | oz. | Fresh Strawberries |
1 |
| Egg |
1.Beat the egg together with the sugar.
2.Cut the strawberries into small pieces and add to the egg mixture.
3.Add the milk and the cream to the strawberry mixture.
4.Pour into the freezer canister and freeze as directed.
5
6