Question about White Mountain F69206X 6 Quart Ice Cream Maker

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White Mountain air bubbles.

My ice cream is not freezing properly it is full of air bubbles like a shaken soda. The recipe is one we have been using for as long as I can remember handed down from my grandmother. The only thing that has changed is the actual maker it is a new one with a welded can (no seam) instead of the old style folded seam this is the only actual difference I can find. We can turn the same recipe in an old maker and it turns out perfect! What gives? Is my White mountain freezer made in Korea can a piece of ?#@ and the problem?

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Posted on Jan 02, 2017

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  • 1 Answer

SOURCE: Motor does not stop

If you check the instructions that come with the white mountain ice cream maker, they talk about the problem of the custard not freezing in the center. It is because you have your salt to ice ratio out of whack. Too much salt causes a situation similar to your description. You want to shoot for 12 degrees and if you add too much salt, it goes lower than that.

There are copies of the original instructions online (usually in a pdf file format) that are worth looking for and reading. Rule of thumb 1 to 5 ratio of salt to ice.

Posted on May 27, 2009

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pgh_pa_guy
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SOURCE: I have recently obtained a white mountain 4 quart

This may what you're looking for. (If it helps, invite me over to test out the results

Posted on Mar 31, 2010

heatman101
  • 43501 Answers

SOURCE: It takes a long time for the ice cream to get

Hi,
Here is a tip that will give you the information you are looking for...

Ice Cream Maker Parts, Instruction Manuals and Recipes
http://www.fixya.com/support/r5322664-ice_cream_maker_parts_instruction

heatman101

Posted on Jul 17, 2010

  • 1 Answer

SOURCE: White mountain freezing problem

NO SOLUTION but I have this same problem with my machine.

Posted on Feb 26, 2011

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1 Answer

I am out of cream of tartar what do I use in it place?


For beating egg whites - use an equal amount of white vinegar or lemon juice, or omit the cream of tartar entirely

As a leavening agent - replace the baking soda and the cream of tartar in the recipe with baking powder. One teaspoon of baking powder replaces 1/3 tsp of baking soda and 2/3 tsp cream of tartar

Feb 20, 2015 | Ice Cream Makers

Tip

Ice Cream Maker Parts, Instruction Manuals and Recipes


There are many requests on Fixya.com from people looking for parts for their Ice Cream Maker. I did some checking and found that in fact there seems to be very few good places to purchase parts for Ice Cream Makers. The best places to buy parts seems to be from the manufacturers.

Here are the phone numbers to call to get parts from many of the manufacturers of ice cream makers.

Cuisinart Parts - Cuisinart - 1-800-726-0190

Donvier Parts - Browne USA - 1-302-326-4802

Krups Parts - Krups - 1-800-526-5377

Musso Parts - Electra-Craft - 1-973-623-9370

Richmond Cedar Works Parts - COMPANY OUT OF BUSINESS - NO SOURCE FOR PARTS AVAILABLE (Please do not call us)

Simac Parts - Electra-Craft - 1-973-623-9370

White Mountain Parts - White Mountain - 1-800-343-0065


If you are looking for an Instruction Manual for your Ice Cream Maker here is a good place to start.

http://www.makeicecream.com/icecreammaki.html

Here also, is a great place to look for both instruction manuals and parts for ice cream makers.

http://www.pickyourown.org/icecreammakermanuals.htm


If you are looking for some homemade ice cream recipes, or just wondering how to use your ice cream maker then here is a good site to check out.

http://www.ice-cream-recipes.com/ice_cream_maker2.htm


Hopefully this will help to answer the questions you have about making ice cream at home with a small ice cream maker.

on Jul 17, 2010 | Ice Cream Makers

1 Answer

White Mountain 69204 ice cream motor gear slips


Sometimes the gears in the unit become worn and have to be replaced. This might help.

White Mountain Ice Cream Freezer Motor Repair

Sep 04, 2013 | White Mountain F69206X 6 Quart Ice Cream...

2 Answers

The ice cream is granular in texture-


Hello!
I actually own the same ice cream maker, and it has made some very good ice cream for me. The most likely causes of grainy ice cream are too short of a time in the machine or recipes with incorrect proportions of water, fat, and sugar.
Firstly, make sure that you are using one of the recipes provided in the maker's user manual, or a different recipe from another source which says that it works with all ice cream makers. Following these recipes will ensure that your ice cream base (the liquid that you pour into the machine) is the correct consistency and composition for freezing. For example, too much sugar could cause improper freezing by oversaturating the solution, or too much fat (or fat incorporated incorrectly) could cause the mixture to become grainy or separate.
If you are using a recipe that calls for eggs, make sure that you mix them with the listed amount of sugar thoroughly before tempering them with the hot cream/milk solution. Additionally, make sure that you only pour a little bit (quarter - half cup) of the solution into the egg mixture at first, stirring thoroughly, before adding the rest. This assures that the eggs do not curdle when heated, which could cause a grainy texture.

Finally, make sure that you are freezing the mixer bowl overnight, using chilled ingredients, and allowing the machine to run for the full 20-25 minutes. The ice cream should be a bit softer than the consistency of soft-serve when you take it out of the machine - easily scoopable with a spatula. If you like it firmer, an 8 to 48 hour freezer session will greatly improve the texture in my opinion.

Hope this helps!

Mar 19, 2011 | Cuisinart (ICE-20) 1.5 Quart Ice Cream...

1 Answer

Why won't the freezer freeze the ice cream? It freezes around the outside of the cannister only.


According to White Mountain, this happens because the ice brine gets too cold. The procedure they recommend is as follows:
After you put your cream can in the tub and attach your crank or motor, fill the tub with ice and run for two minutes to cool the cream can. Then, put two cups of rock salt on top of the ice and let it continue to crank. After the ice level has dropped 2-3 inches, put more ice on top and another two cups of rock salt and let it continue to crank until the ice cream is done.

Sep 24, 2010 | White Mountain F69206X 6 Quart Ice Cream...

1 Answer

Icecream is harding only on the outside edge of the freezer about 1/2 inch


Hi,
Here is a tip that will give you the information you are looking for...

Ice Cream Maker Parts, Instruction Manuals and Recipes
http://www.fixya.com/support/r5322664-ice_cream_maker_parts_instruction

heatman101

Jul 06, 2010 | White Mountain F69206X 6 Quart Ice Cream...

1 Answer

White mountain freezing problem


NO SOLUTION but I have this same problem with my machine.

Jul 04, 2010 | White Mountain F-69204-X Ice Cream Maker

2 Answers

Motor does not stop


If you check the instructions that come with the white mountain ice cream maker, they talk about the problem of the custard not freezing in the center. It is because you have your salt to ice ratio out of whack. Too much salt causes a situation similar to your description. You want to shoot for 12 degrees and if you add too much salt, it goes lower than that.

There are copies of the original instructions online (usually in a pdf file format) that are worth looking for and reading. Rule of thumb 1 to 5 ratio of salt to ice.

May 26, 2008 | White Mountain F69206X 6 Quart Ice Cream...

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