Helpful Hints - West Bend Chris Freytag Manual De Instrucciones

• Store the freezer canister in the freezer so it is always ready for use. Keep it
wrapped in a plastic bag to prevent freezer burn and store in an upright position.
• 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.
• For recipes that require pre-cooking, prepare the mixture a day ahead and store
overnight in the refrigerator. This will allow the mixture to completely cool and
increases the volume.
• Ice cream mixtures may be stored in the refrigerator up to 3 days prior to freezing.
Be sure to mix well before adding the mixture to the freezer 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.
• Artifical sweeteners may be used to replace sugar in a recipe. Add only to a
cooled mixture as heat affects the sweetness.
• The ice cream mixture should be 2 inches (5 cm) from the top of the freezer
canister. This allows for expansion during the freezing process.
• For recipes containing alcohol, add the alcohol during the last 2 minutes of the
freezing process. Alcohol can adversely affect the freezing process if added
earlier.
• The flavor of sorbets is greatly dependent on the ripeness and sweetness of the
fruit or juice used so be sure to taste the mixture prior to freezing. If the flavor is
too tart, add sugar. For fruits that are very ripe and sweet, decrease the amount of
sugar. Note: Freezing reduces sweetness.
• The ice cream or sorbet mixture must be liquid before freezing. Do not use stiff or
frozen ingredients such as whipped cream or frozen liquids or juices.
• Ice cream or sorbets should be stored in airtight containers in the freezer. Do
NOT store in the freezer canister.
• Do NOT operate this appliance for longer than 40 minutes at a time. If the mixture
is not frozen or has begun to thaw, do not continue. Possible reasons for the
mixture not freezing include:
o Freezer canister was not cold enough. Check your freezer temperature to be
sure it is 0° F (-18° C) or colder. Be sure the freezer canister is completely
frozen (no liquid sound when shaken) and was left in the freezer for a
minimum of 8 to 10 hours.
o The mixture was too warm. Ingredients should be chilled prior to mixing and
should be kept refrigerated until ready to freeze in the ice cream maker.
o The proportion of ingredients was incorrect. Check your recipe carefully and if
substitutions were made, be sure the total liquid ingredients are equal to the
original recipe.
H H
ELPFUL INTS
6