9
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.
RECIPES
Basic Vanilla Ice Cream (uncooked)
1 cup Whole milk, well chilled
½ cup Granulated sugar
⅔ cup Half & Half
⅓ cup Whipping cream
½ tsp. Vanilla extract (or to taste)
Whisk together milk and sugar until sugar is dissolved. Stir in Half & Half, whipping
cream and vanilla.
Pour into the freezer canister and freeze as directed.
Basic Vanilla Ice Cream (cooked)
1 cup Whole milk, well chilled
½ cup Granulated sugar
1 Egg, beaten
1 cup Whipping cream
1 - 2 tsp. Vanilla extract (or to taste)
Combine milk and sugar in a saucepan. Cook over medium heat, stirring
occasionally, until just bubbly around the edges. Do NOT boil. Reduce heat to low.
Beat egg in small bowl. Stirring constantly, slowly pour about ½ cup of hot milk
mixture into the beaten egg. Add egg to the remaining hot milk mixture. Cook over
low heat, stirring constantly until slightly thickened, about 2 – 3 minutes.
Remove mixture from heat, pour into a bowl and cool completely in the refrigerator
for at least 2 hours. Using a whisk, stir the whipping cream and vanilla into the
chilled mixture.
Pour into the freezer canister and freeze as directed.
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