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TROUBLESHOOTING

Home-made ice cream traditionally has the consistency of a

thick milkshake. If you prefer a firmer consistency, you can:

• Remove the dasher and place the lid and lid cap on the

mixing canister. Place upright in the freezer to harden. Another

option is to leave the canister in the wooden bucket, remove

the dasher, add the cap and add more ice to the salt/ice

mixture. Cover with a towel and let sit until the ice cream is

firm.

• For fluffier ice cream, once the electric motor has finished

churning, you may remove it and use the hand crank to churn

My ice

the ice cream to the desired consistency.

cream turned

• The richer the cream you use, the richer the ice cream will be.

Heavy whipping cream is suggested for the creamiest,

out soft or

smoothest ice cream. Milk can also be substituted for cream

runny

but will alter the texture and taste of the ice cream. You might

also consider using a combination of milk and cream for

healthier ice cream.

• Recipes that call for alcohol may inhibit the freezing process. If

you are using an ice cream recipe that calls for alcohol or

vanilla or peppermint extract (which contain alcohol), it is best

to add it during the last few minutes of the freezing cycle.

• Pay close attention to the amount of rock salt used during the

making of your ice cream. Using too little salt may inhibit the

freezing of your ice cream mixture. Read the instructions in the

section titled "To Make Ice Cream" beginning on page 4 for

more details.

A hard or grainy ice cream texture may be due to one of the

following causes:

• Be sure that once you start churning your ice cream, you DO

The texture of

NOT stop. Stopping for any length of time while churning can

my ice

cause large ice crystals to form in the mixture, which will give

cream is too

your ice cream a grainy texture.

hard or

• Pay close attention to the amount of rock salt used during the

grainy.

making of your ice cream. Adding too much salt can cause

the mixture to freeze too quickly, which may lead to the

formation of ice crystals in your ice cream. Read the

instructions in the section titled "To Make Ice Cream" begining

on page 4 for more details.

The salt

Before using the ice cream maker, it is necessary to soak the

water mixture

wooden bucket in water for at least an hour and a half. This

allows the wood to expand and prevents leaks. To do so,

leaked out of

simply fill up the bucket (about 2/3 full) and let it sit in the sink or

the wooden

other water-safe area for an hour and a half. Pour out the water

bucket.

and the bucket is ready to use!

All manuals and user guides at all-guides.com