Back to Basics OLD-FASHIONED ICE CREAM MAKER Manuel d'utilisateur télécharger pdf (Page 3)

The amount of ice and rock salt you use will vary

according to the ambient air temperature.

Do not

increase your salt usage until you have churned the

fxeez-

er for 10 minutes. After 10 minutes, you should notice

the cream becoming firmer. At this point, if too much salt

is used, the result will be excessive freezing to the extent

that a crust of frozen cream

wilI

form on the inside edge

of the can while the middle will remain liquid. If this

occurs, allow the brine to warm up and thereafter

decrease the amount of salt added when you add ice.

NOTE: Occasionally, your dasher blade screws may

loosen allowing the blades to move more than

l/8”

from

the dasher. Simply screw the blades down to

l/8”

and

resume freezing.

not plug hole in side of freezer tub

this is for

draining excess brine and should be kept open at all time.

Discontinue Churning

When your ice cream mix has been churned suffi-

ciently (usually about 20-25 minutes) and becomes the

consistency of soft ice cream, it is ready for packing or

eating. The time can best be determined when it becomes

difficult to turn the crank handle, or the motor begins to

sound like it is really straining. Manually unplug your

motor unit when you hear it straining, further churning

will not improve the quality of the ice cream.

Now, remove the can cover. Take the dasher out and

scrape off excess ice cream with a wooden spoon. Your

ice cream is now ready to eat and enjoy!

l%e

Old-Fashioned Way

You can pack your cream for hardening right in your

White Mountain Freezer by scraping it back into the

cream can. Place a sheet of waxed paper across the top of

the can, press the can cover down over waxed paper and

plug the hole in the cover with either a cork stopper or

tape. Drain off water, repack freezer with 5 parts of ice

and 1 part salt, until entire can and can lid are covered

with ice and salt mixture. Next, cover with burlap bag or

some suitable material for insulation. Then let stand until

frozen hard. We recommend this “old fashioned”

method.

Helpful Hints

This booklet is only a guide... an easy to follow col-

lection of hints and recipes that we have discovered in

the last 140 years that make homemade ice cream so spe-

cial. Here are some helpful suggestions:

CAUTION: DO NOT FILL THE FREEZER MORE

THAN TWO THIRDS FULL OF MIXTURE TO BE

FROZEN. EXAMINE CONTENTS AFTER

FREEZER HAS BEEN IN OPERATION APPROXI-

MATELY 15 MINUTES TO SEE IF MIXTURE IS

SUFFICIENTLY FROZEN.

Protect all working surfaces with newspaper. Salt

is corrosive. Be careful not to kill valuable back

yard grass when making ice cream outdoors in the

good old summer time with the handcrank freezer.

I-I-I rubber gloves to protect hands from cold and

Do not use this freezer for commercial purposes.

Use a glass or plastic measuring cup for rock salt,

since salt pits metals.

Use a wooden spoon for stirrin

cream to retard melting (wood

and repacking ice

oes not conduct

heat).

It is best to make a cooked recipe the night before

so it has plenty of time to chill.

Make sure your wooden scraper blades are l/8”

away from the metal dasher. These screws are set

at the factory and should be loose, but never more

than l/8” or the end result may be freezing around

the can while the middle remams liquid.

Freezing should not be too slow or too fast. A

greater amount of salt will melt the ice faster,

causing the ice cream to freeze faster. A too rapid

freezing time does not allow for sufficient a

itation

and produces a coarse texture. An extende

of freezing causes a spongy, buttery texture.

period

-3-

You lose the delectable taste and good texture of

homemade ice cream if it stores too long. It can be

kept up to a month if properly packaged for freezing.

The salt used in making homemade ice cream is

rock salt. It is a course salt and should be used

instead of regular table salt.

You can hasten the hardening process by

entire can containing the ice cream mix (a

lacing the

er initial

churning) in the freezer unit of your refrigerator.

our vanilla based mixtures, consider adding

sue

flavor pick-ups as crumbled cookies or

candies, granola, instant coffee mixes, small

chocolate bits or even dabs of jams, jellies and

peanut butter.

Fold in ingredients such as fresh or thawed frozen

fruit slices about about 20 minutes after removing

the dasher from the churned ice cream mixture.

Try filling

before

fina

re-cooked pie shells with ice cream

hardening or orange and lemon shells

with orange and lemon sherberts. Fill ice cream

puff shells with ice cream and top off with sauce.

Fill parfait glasses with vanilla ice cream, add

een

creme

menthe

and top with ice cream.

ust use your imagination. There are endless

leasures in store for you with the aid of your

ite Mountain Freezer.

you

have

any

questions or need assistance,

please feel free to con tact our

Cus

tamer

Service Department

Z-800-343-0065

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Back to Basics OLD-FASHIONED ICE CREAM MAKER Manuel d'utilisateur Page 3

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