Helpful Hints - Westbend IC16909 Manual De Instrucciones

18. With one hand on the freezing canister lid, unlatch and remove the motor unit
from the wooden bucket. The freezing canister may float in the ice/water.
19. Remove the freezing canister from the bucket and wipe it with a towel to remove
the salt and water.
20. Remove the lid, then the mixing paddle and scrape the excess ice cream off of
the mixing paddle with a spatula.
21. Serve ice cream immediately or transfer the ice cream to an airtight, freezer-safe
container and freeze. Note: Because homemade ice cream does not contain the
preservatives that store bought ice cream has, homemade ice cream will not last
for more than a week.
 A small amount of smoke and/or odor may occur upon use due to the release
of manufacturing oils – this is normal.
 Some minor expansion/contraction sounds may occur during use – this is normal.
 Your bucket is made of wood, a natural material that can discolor or leach. You
may notice a crystalline or tacky discoloration on the cut ends of the wood; this is
normal. Simply wipe the discolored area with a warm, damp, soapy cloth to
remove any deposits.
 Homemade ice cream recipes use only fresh ingredients; therefore, they do not
have the same consistency as store-bought ice creams which use gums and
preservatives to make them firmer. If you prefer a firmer consistency, place the
frozen ice cream in an airtight container and store it in the freezer for one or more
hours until the desired consistency is achieved. Homemade ice cream generally
has the consistency of a thick milkshake.
 For recipes that require pre-cooking, prepare the ice cream base mixture a day
ahead and store overnight in the refrigerator. This will allow it to completely cool
and increases the volume of ice cream produced.
 Ice cream base mixtures may be stored in the refrigerator up to 3 days prior to
making ice cream. Be sure to mix well before adding the mixture to the freezing
canister.
 The most common ingredients in ice cream are cream, sugar, eggs, and milk. For
the richest flavor and creamiest texture, use a cream containing the highest
percentage of fat. Heavy cream has the highest fat content (approximately 36%),
whipping cream (30%), coffee/light cream (18%), and half & half (10%).
Substitutions of milk products (both cream and milk) may be used to reduce the fat
content. However, this may change the taste, consistency, and texture of the ice
cream. When substituting ingredients, be sure the total liquid measurement
remains the same as the original recipe.
 Homemade ice cream will taste less sweet than the ice cream base mixture. If
your ice cream is not sweet enough, you can adjust the amount of sugar used,
keeping in mind that the sweetness will be lessened during the freezing process.
 Artificial sweeteners may be used to replace sugar in a recipe. Add only to a
cooled ice cream base mixture as heat affects the sweetness.
 For recipes containing alcohol, manually add the alcohol after the completion of
the freezing cycle. Alcohol can adversely affect the freezing process if added too
early. Do not attempt to restart the motor to mix after adding alcohol.
 The ice cream mixture must be liquid before freezing. Do not use stiff or frozen
ingredients such as whipped cream or frozen liquids or juices.
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