I have the same problem. I just bought the machine. I thought possibly that the machine was stored on it's side. So I waited 24 hour, the instructions mentioned. It still does not work. Does anybody have any solutions??? Thanks..............
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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.
The machine must be upright for 24 hours before using it.
If it was stored on its side or upside down you MUST wait 24 hours with the machine in the correct upright position. The 'person' who delivered mine made sure he tumbled it over and over again scanning shipping labels even though it said everywhere fragile and this side up.
If the machine does not work at cooling after 24 hours there is a problem and it should be returned.
Do not expect rock hard ice cream, but thick scoop-able medium firm soft-serve is easy to get as a result. A few hours in the freezer will harden it more.
Why would you want to do all that work for LESS ICE CREAM???
In my experience, your ice cream maker will make any amount of ice cream up to its capacity. Remember, it is the salt that is the magic ingredient here ... that allows the ice water you are creating to get colder than 32 degrees F. Ice isnt really cold enough to freeze the mixture.
If it is not freezing, I would suspect you didnt use enough salt. Salt melts the ice and makes the water colder. You need lots of ice, the finer crushed the better, and salt. Do not bleed off the cold water, that is where the action is.
The noise you hear from you machine is provably just the mixer but not the compressor the bowl and the mixer has different cooling systems to check the you got to see your contractor kicking in when you activate the dispenser handle. reply to Art after check that
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.