Helpful Hints

•If the canister or mixing paddle stops prematurely, check for a piece of ice blocking the canister from turning. If ice has caused the blockage, keep the motor “OFF,” and mix the ice with the plastic stir stick.

•If the mixing paddle gets stuck, check the consistency of the ice cream around the edges of the canister. If it is frozen, use a spatula to loosen it.

•Hard ingredients, such as chocolate chips and nuts, can cause the mixing paddle to get stuck. Add these when ice cream is finished.

•If the mixing process is cancelled by the user, the ice cream will harden and restrict the movement of the mixing paddle.

18.After about 30-40 minutes, the motor should automatically shut off. The freezing process is now complete. After the motor has stopped, press the “ON/OFF” switch to “OFF.” Unplug the appliance from the outlet. Do not let the ice cream maker run for longer than 40 minutes.

19.With one hand on the freezing canister lid, unlatch and remove the motor unit from the wooden bucket. The freezing canister may float in the ice/water.

20.Remove the freezing canister from the water and wipe it with a towel to remove the salt and water.

21.Remove the lid, then the mixing paddle and scrape the excess ice cream off of the mixing paddle with a spatula.

22.Serve ice cream immediately or transfer the ice cream to an air tight, freezer- safe container and freeze. Note: Because homemade ice cream does not contain the preservatives that store bought ice cream has, homemade ice cream will not last for more than a week.

•A small amount of smoke and/or odor may occur upon use due to the release of manufacturing oils – this is normal.

•Some minor expansion/contraction sounds may occur during use – this is normal.

•Your bucket is made of wood, a natural material that can discolor or leech. You may notice a crystalline or tacky discoloration on the cut ends of the wood; this is normal. Simply wipe the discolored area with a warm, damp, soapy cloth to remove any deposits.

•Homemade ice cream recipes use only fresh ingredients; therefore, they do not have the same consistency as store-bought ice creams which use gums and preservatives to make them firmer. If you prefer a firmer consistency, place the frozen ice cream in an airtight container and store it in the freezer for one or more hours until the desired consistency is achieved. Homemade ice cream generally has the consistency of a thick milkshake.

•For recipes that require pre-cooking, prepare the ice cream base mixture a day ahead and store overnight in the refrigerator. This will allow it to completely cool and increases the volume of ice cream produced.

•Ice cream base mixtures may be stored in the refrigerator up to 3 days prior to making ice cream. Be sure to mix well before adding the mixture to the freezing canister.

•The most common ingredients in ice cream are cream, sugar, eggs, and milk. For the richest flavor and creamiest texture, use a cream containing the highest percentage of fat. Heavy cream has the highest fat content (approximately 36%), Whipping Cream (30%), Coffee/Light Cream (18%), and Half & Half (10%). Substitutions of milk products (both cream and milk) may be used to reduce the fat content. However, this may change the taste, consistency, and

IC12701 specifications

The West Bend IC12701 is a standout product in the realm of kitchen appliances, particularly known for its unmatched performance in the world of electric can openers. This device encapsulates convenience, safety, and efficiency in one sleek design, making it a favored choice among home cooks and culinary enthusiasts alike.

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