Helpful Hints - West Bend IC10801 Mode D'emploi

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If the canister or mixing paddle stops prematurely, check for a piece of
ice blocking the canister from turning. If ice has caused the blockage,
keep the motor "OFF," and mix the ice with the plastic stir stick.
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If the mixing paddle gets stuck, check the consistency of the ice cream
around the edges of the canister. If it is frozen, use a spatula to loosen it.
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18. After about 30-40 minutes, the motor should automatically shut off. The freezing
process is now complete. After the motor has stopped, press the "ON/OFF"
switch to "OFF." Unplug the appliance from the outlet. Do not let the ice cream
maker run for longer than 40 minutes.
19. 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.
20. Remove the freezing canister from the water and wipe it with a towel to remove
the salt and water.
21. Remove the lid, then the mixing paddle and scrape the excess ice cream off of
the mixing paddle with a spatula.
22. Serve ice cream immediately or transfer the ice cream to an air tight, 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.
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A small amount of smoke and/or odor may occur upon use due to the
release of manufacturing oils – this is normal.
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Some minor expansion/contraction sounds may occur during use – this is
normal.
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Your bucket is made of wood, a natural material that can discolor or leech. 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.
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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.
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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.
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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.
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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
Hard ingredients, such as chocolate chips and nuts, can cause the
mixing paddle to get stuck. Add these when ice cream is finished.
If the mixing process is cancelled by the user, the ice cream will
harden and restrict the movement of the mixing paddle.
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ELPFUL INTS
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