TO MAKE ICE CREAM (CONT.)
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| 40 min. |
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Fill the wooden bucket with a mixture of ice and rock salt. Fill the ice in layers, topping each layer with rock salt, until the ice/salt mixture nears the drainage hole of the wooden bucket.
Begin churning ice cream by either turning the hand crank or plugging in and turning on the electric motor.
The ice cream should continue to churn for roughly 40 minutes or until the electric motor stops or it becomes very difficult to churn with the hand crank.
With one hand holding the freezing canister in place, remove the hand crank/electric motor.
•As water and ice will leak out of the drainage hole during use, the ice cream maker should be setup in an area that will not be damage. Placing a towel
down under the ice cream maker will also help reduce cleanup.
NOTE • The amount of rock salt used is key. Too little rock salt, and the ice cream will not properly freeze; too much and it will freeze too quickly.
•When using the electric motor, the freezing canister will spin, but the dasher will not. The hand crank will turn both the freezing canister and the dasher.
HELPFUL
HINTS
•When adding water, the level of ice will drop down as ice melts. More ice may need to be added if the ice level drops too far below the drainage hole.
•Use the stir stick accessory to break up any blockages in the ice that may prevent the canister from spinning.
•Rock salt can be found in the salt section of most grocery chains or purchased from most major online retailers.
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