Undependable freezing - sometimes will, sometimes won't!
I always make the vanilla recipe from the booklet included with the freezer. I have luck most of the time, but sometimes it won't freeze AT ALL. I don't do anything different, and it doesn't seem to be related to room temperature. Anyone else with the same problem? Any solutions?
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Re: Undependable freezing - sometimes will, sometimes...
High room temperatures will throw this unit off BIG TIME. Just to give you an idea how sensitive the freezer bowl is - if you run cold water along the freezer bowl before putting your ingredients in, the COLD water is enough to unfreeze the bowl! Don't remove the freezer bowl from freezer until you are immediately ready to begin mixing - not 5 minutes earlier.
Re: Undependable freezing - sometimes will, sometimes...
Since my house is typically above 90 degrees in the summer months, I have found that if I put the ice cream maker in a large cooler bag and pack the bag with freezer packs (or plastic bottles of ice) the ice cream maker works much better.
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Freeze the the container for at least 48 hours before using it. You can use whatever ice cream recipe you like in the unit. Basic vanilla - 3 cups whole milk - 1 teas vanilla - 1 cup heavy whipping cream - 1/2 cup sugar. Mix everything together in a pitcher and make sure the sugar is disolved. Taste it and make sure it is sweet enough for you. If not, add more sugar. If you use 2% your ice cream will not be very thick and it will take longer to set up and freeze.
Put the container in the ice cream maker. Turn it on (insert the plastic mixing blade if it has one) Pour the mixture into the ice cream maker if it has an open space to add mix through the top. If not - put the mix in before turning it on (my model is a little different than yours - sorry!)
when the ice cream is thick enough for you - then its done. It usually takes approx 15 - 20 for soft serve/milk shake consistency - and 30 - 45 for stiffer - ice cream. The ice cream does not get hard - at best its soft serve quality. There are other recipes that you cook which I hear will set up harder but I have not tried any yet.
You can make chocolate by using the same recipe above - and adding any liquid chocolate - or fudge. If you add strawberry preserves - it makes strawberry ice cream. sugar free drink mix added to the vanilla recipe above makes great flavors (crystal light drink power mixes ect)
I have the booklet for this machine.
1) you can use any IC recipe as long as it does not exceed 1 quart. This is for vanilla:
1/2 c sugar
1 1/4 c half&half
1 1/2 c heavy whipping cream
2 eggs 2 tsp vanilla
with mixer beat eggs and sugar until thincl and cream colored. Addthe cream and vanilla mix well.
you want to put the freezer cylinder in a plastic bag (to prevent freezer burn) and then put it in the back of your freezer until completely frozen 6 to 22 hours. You should not be able to hear liquid slosh when you shake it. For making stuff quick they recommend keeping it in the freezer in the bag.
step one: Put maker on flat surface.
two: Put the mixer bowl on the base.
three: Place frozen cylinder into to the mixer bowl (the big one) do this when you are ready to start the IC because the cylinder begins defrosting right away.
four: set the paddle on top of the cylinder, placing the peg on the freezer cylinder inside the peg hole on the paddle
five: Place the cover over the mixer bowl, locking the grooves on the motor base. Plug in, turn on, the bowl and cylinder will begin to turn.
six: Pour the recipe into the feeder hole of the cover then put the lid on.
You will need 20 to 40 minutes or until mixture is frozen. Don't stop the machine until done. If you want hard ice cream spoon the soft serve into an airtight bowl and put it in the freezer till it is like you want it.
This is a custard baserecipe
(using eggs and cream along with vanilla extract)
4 egg yolks
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar or caster sugar
2 teaspoons vanilla extract
(or according to taste)
First of all beat and mix together the egg yolks and sugar until thick.
Separately, pour the milk into a saucepan and scald it (bring slowly up
to boiling point). Pour the hot milk into the egg yolks and sugar mix
whilst continuously stirring. Then pour the mixture back into the pan
and heat gently, stirring until the custard thickens - DO NOT BRING TO
THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over
the back of your spoon it's time to remove the saucepan from the heat.
Leave to cool.
This is the custard base and one you can use in many other ice cream recipes where you want a rich, creamy ice cream.
When the custard base is cold, stir in the cream and then the vanilla extract, then transfer the whole mixture into your Ice cream Maker and freeze. *************************************************** You can watch everything come together as it churns. It wont take more than 10-20min I always sample mine to "test" it.
Also here is a site I like to get more things you can do with your machine. http://www.ice-cream-recipes.com
No. 2 Recipe, Whip two cups of the cream; to the thin part that drains from the whip add 1 cup of cream and 1 cup of milk, the sugar, and scald thoroughly.
Cool and add the flavoring.
Freeze till soft mush, then add the whipped cream.
Turn the freezer as fast as possible for five minutes; remove dasher, repack and let stand thirty minutes before serving.
I remember sitting on Grandpa's old hand-crank ice cream maker
as a kid, holding it down for Grandpa!
Add ice to the maker in about 4" increments, layering in between with a good sprinkling of rock salt (lowers the freezing point of water, so the saltwater solution is actually below freezing), crank until the motor won't turn, then CAREFULLY remove the paddles (DON'T CONTAMINATE the ice cream with the brine solution!) cover the top with plastic wrap or wax paper and let it "firm up" for 15-30 minutes.
Then enjoy a great old-fashioned treat!!!
Hope this helps, let me know how it goes, and good luck and happy eating!
Preparing the Freezer Bowl: The freezer bowl must be completely frozen before you begin your recipe. The length of time needed to reach the frozen state depends on how cold your freezer is – for best results, place the bowl to the rear of your freezer where it is coldest. In general, freezing time is between 6 hours and 22 hours. To determine whether the bowl is completely frozen, shake it. If you do not hear liquid moving, the cooling liquid is frozen. For the most convenience, leave your freezer bowl in the freezer at all times so you can take it out any time for immediate use.
Features and Benefits:
Freezer Bowl – The double insulated freezer bowl contains a cooling liquid between the bowl walls to create fast and even freezing. In general, the required freezing time of the bowl is 6 to 22 hours before use. Additional freezer bowls are available separately for making double batches or different flavors without interruption. For additional information on preparing the freezer bowl for use, please see below.
Base and Motor Unit – The base contains a heavy-duty motor that is strong enough to handle everything from thick, rich ice creams to smooth frozen yogurts to slushy frozen drinks . The base unit features a generously sized on/off switch, rubber feet to prevent slipping and keep the unit stationary while in use as well as cord storage to keep counters neat and safe when the unit is not is use.
Lid with Ingredient Spout – The easy-lock, transparent lid secures to the base with a simple turn, allowing you to watch the freezing process as it progresses. An ingredient spout at the top of the lid is generously sized for pouring in ingredients and ideal for adding nuts, fresh fruit, candy pieces and more without interruption the freezing cycle.
Mixing Arm – The mixing arm mixes and aerates your frozen desserts and drinks, incorporating and blending all ingredients thoroughly.
Instruction/Recipe Book - The included instruction and recipe booklet helps you get started with over 30 recipes and variations for ice creams, sherbets, sorbets, frozen yogurts and frozen drinks.
Vanilla Bean Ice Cream makes 1 generous quart
4 egg yolks 2/3 cup sugar 2 cups half-and-half 1 vanilla bean or 2 teaspoons vanilla extract 1 cup whipping cream
In a bowl, beat the egg yolks until blended and mix in sugar. Heat the half and half, stir into the egg yolks, and pour into the top part of a double boiler. Split the vanilla bean and scrape its seeds into the cream and add the bean as well. Place over simmering water and stirring constantly, cook until the mixture is custard-like and coats the spoon. Remove from heat and refrigerate until cold, or several hours. Remove vanilla bean. If using vanilla extract, stir it in at this point. Just before ready to churn; stir in the whipping cream. Freeze according to directions for your ice cream freezer.