Once attaching the paddle and securing the motor arm in the 2 pronged holes the arm itseld wouldn't stay down and therefore wouldn't even churn, I even got desperate and layed a small book on top of the arm which then it stayed down and worked, but after about 15 mins I smelled the motor arm getting to hot then just shut it off. So,..I got to use it 1 time..definately not satisfied.
Do a 1/2 to 2/3 batch. Put a book and a soup can on top of the mixing arm to keep it down.
The machine does make wonderful Ice cream, however it is noisy and fiddly. Do not try the full batch as it just doesn't work. I find doing 2 half size batches works best. Also find a spare room to run the noisy beast in.
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Place the mixer bowl in the freezer. The amount of time required depends on the temperature of your freezer, but you should expect to leave it in the freezer for about one day prior to use. To check if the bowl is frozen, shake it gently. If you don't hear any liquid sloshing around inside, it's ready to use.
Place the mixer bowl onto the motor base when you're ready to make ice cream. Insert the mixing paddle into the bowl and place the cover over the bowl.
Turn on the ice cream maker and pour the ice cream mixture into the hole at the center of the appliance until it reaches the fill line. Do not exceed the fill line, as the ice cream will increase in volume as it freezes. Use the low setting if you want a firm ice cream and the High setting if you want a softer consistency. Do not add nuts, candy or chocolate chips at this stage as they can become hung up in the mixing paddle and stop the machine.
Cover the center hole with the cap and allow the ice cream maker to run for 30 to 45 minutes.
Add mix-in ingredients such as nuts and candies two minutes before shutting down the machine.
Turn off and unplug the machine prior to removing the ice cream from the bowl. GE recommends using plastic or rubber utensils to avoid scratching the inside of the mixer bowl.
It is not normal for the paddle not to move in these units. First we have to determine weather the paddle is striped or the gear is stripped. At the bottom of the paddle there is a hole that attaches to the turning gear on the machine. Look and see if it still matches the sprocket in the bottom of the ice cream maker. If it does not still match I would suggest buying a new paddle. You can purchase a new paddle from Cuisinart for $8.00 and here is a link to the page. http://www.cuisinart.com/parts/ice_cream/ice-20.html
However, if it is not the paddle please post back to this thread and I will see if it is worth changing out the bottom gear.
Are you looking for operating instructions or reciepts?
Find receipts via Google.
place the mix into the can with the paddle inside. Place the can into the bucket. Attach the motor or crank as appropriate.
Crush some ice (aboout 5 pounds) and pack about 2 inches around the base of the can with the can in the bucket. cover this ice with rock salt. Put two more inches of crushed ice on top - spread more rock salt (the smaller the ice, the smoother the mix). Continue this process until you are at the top. Make sure the drain is clear, start cranking (or motoring. When the motor stops, unplug it. Cover all with a heavy towel for about 30 minutges (if you can stand it) If for some reason the motor doesn't stop - you didnt put in enough salt. Expect to use about 1/2 of a 5 pound bag.
Remove the towel - the motor - the top - the paddle. Give the paddle to the kids with a couple spoons. Dig in for the adults.
I sometimes add a quart of water but you dont have to.
The ice makes the water cold - the water provides the freezing power, the salt lowers the freezing point of the water - the extra water might speed the process a little bit ... maybe not
Enjoy your delicious home made ice cream.
(BTW - the paddle does not move ... the can spins around the can causing mixing.
The only thing I can really suggest is to make sure the easy-lock button is fitted into the right place on the lid, and to make sure that the ice cream mixture is not too thick. But, if the turning paddle is locked into place properly, and the mixture is still in liquid form, then there is a problem with one of several parts - could be the metal sliding switch or even a motorized part. These parts cannot be replaced. It is worth a shot to replace the mixing paddle - the unit has a 3-year warranty, so I would Call Cuisinart to get the part instead of ordering it online - they may or may not give it to you for free. If the new mixing paddle still won't spin, get the unit replaced either thorugh the store (depending on the store -each has a different policy) or get it replaced directly through Cuisinart. This model is actually pretty solid, so a second one shouldn't give you any problems.
You can contact Rival at www.rivalproducts.com. I called the number and their customer service is fantastic. I too, misplaced my paddle and extension. The downside is that ice cream makers are considered seasonal and as such, so are the stocked parts. They had the extension but not the paddle.
What I also found out was that the paddle is between $5-7 and you will pay $8.70 s/h on top of the part cost (you can almost buy a new replacement unit). The cust svc rep was very kind and sold me a new replacement unit for $23.47. Hope this helps...
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.
I don't have a flatbed scanner to scan it, but here are the operating instructions (at least for the 5201).
1. Place canister in freezer for 8 hours (must be frozen solid-so that you can't hear liquid in canister sloshing around)
2. Prepare your ingredients ahead, and chill them for best results.
3. Take canister out of freezer and place on motor base. Use canister immediately after removing from freezer, as it will begin to thaw once placed at room temp.
4. Place the paddle inside container. Be sure the tould side of the paddle faces up.
5. Lock the lid (the clear plastic piece that fits over the container)onto motor base. The tabs on the bottom of the lid should line up with the indentations in the motor base. This ensures that the lid is locked in place. When fitting the lid onto the base, the stir paddle should "fit" into the lid.
6. Turn the On/Off dial to the right (on position).IT IS IMPORTANT THAT YOU TURN THE UNIT ON BEFORE POURING IN THE MIXTURE. THE CANISTER ROTATES WHILE THE STIR PADDLE REMAINS STATIONARY.
7. Slowly pour the mixture in the top opening of the lid. It is at this time that you place the top on the clear-vue lid and leave the machine on for about 5-30 minutes (time varies, depending on the coldness of ingredients and canister, and desired consitency) If making ice cream, your result should be a soft, custard-like ice cream
8. When the frozen dessert is ready, make sure the unit is off. Remove the lid and the mixture from the bowl with a plastic spoon or scoop. NEVER USE METAL INSTRUMENTS IN THE CANISTER.
9. Ice cream will be custard-like. If you prefer hard ice cream, place in freezer in air tight container and allow to set until it reaches your desired hardness. Don't put the ice cream in the canister in your freezer for more than 30 minutes, as the ice cream will freeze solid to the container and possibly damage it.
Hope this helps... If you need something else, let me know. I will try to check back soon.
you are letting the icecream get to hard , this is a soft gelato ice cream , you must turn off the top motor and leave the freezer unit going after 20 minutes. for all spare ice cream parts go to http://www.magimix-spares.co.uk/
All i can suggest is cleaning the contacts. Clean the metal prongs and the two holes they go into.
UNPLUG THE MACHINE
Use a q-tip cotton swab dipped in hydrogen peroxide or rubbing alcohol ... not both. After cleaning one hole wipe off any excess fluid before cleaning the other hole. These holes are a natural for catching stray drips of food or other kitchen goo.