Helpful Hints
•Some recipes require the mixture to be
•Uncooked recipes will yield the best results when an electric mixer is used to cream the eggs and sugar. This helps to increase volume in the ice cream mixture.
•Most ice cream recipes are a combination of cream, milk, eggs and sugar. You can use any type of cream you like, but the type of cream you use will affect the flavor and texture. The higher percentage of fat, the richer the ice cream and the softer the texture. For example, heavy cream has at least 36% fat, followed by whipping cream (30%), coffee or light cream (18%) and half & half (10%). Any combination can be used, but make sure the liquid measurement remains the same. For example, lighter ice creams can be made by using more milk than cream, or by eliminating cream altogether. Skim milk may be used, but there will be a noticeable difference in texture.
•The ice cream mixture will stay fresh in the refrigerator for several days. Be sure to shake well before adding to the canister.
•When pouring mixture into the canister stop when the mixture reaches the maximum fill line located on the paddle (mixture will increase in volume during the freezing process).
•Alcohol inhibits the freezing process. Use flavorings or extracts. If alcohol must be added to a recipe, add when the mixture is
•The flavor of a sorbet will depend greatly on the ripeness and sweetness of the fruit and/or juice. If fruit is too tart, add sugar; if the fruit is very ripe, decrease or omit the sugar. Freezing subdues sweetness, so the recipe will not be quite as sweet when frozen.
•Artificial sweeteners can be used as a substitute for sugar. Heat affects the sweetness of artificial sweetener. Only add artificial sweeteners to a mixture that is cold or completely cooled. When a recipe calls for heating liquid to dilute sugar, omit the heating process and simply stir the sweetener until well dissolved.
1 packet of sweetener = 2 teaspoons (10ml) sugar
6 packets = 1⁄2 cup (60ml)
8 packets= 1⁄3 cup (75ml)
12 packets= 1⁄2 cup (125ml)
•The ice cream mixture should be liquid when preparation starts. Do no use stiff mixtures (i.e. whipped cream, frozen liquids)
•When adding your own recipes, you should change all ingredients to the same percentage.
•Do not operate the appliance 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 ingredients was incorrect
5
