|
|
 |
First Batch of Homemade Ice Cream |
Making your first batch...
First, have all your ingredients chilling in the refrigerator.
Second, prepare your ice by filling a cloth bag and breaking it into coarse pieces using a mallet or hammer.
Third, place your stainless steel cream can into the wooden tub so that it rests easily on the metal tub center in the bottom of the tub. Insert your dasher in the can making sure that the protrusion on the bottom of the cream can fits into the socket of the dasher.
Fourth, pour your recipe into the cream can, never filling the can more than half full. Assemble the can cover and turn the dasher stem with your fingers until it turns freely.
Fifth, place the gearframe into position by grasping the gearframe and engage the dasher stem into the socket of the gearframe. Be sure to hold the unit with the label facing you. Insert the right side of the unit into the steel ear and the left side (marked latch end) fits into the latch. Gently push the thumb latch down until it is secure.
Finally, it is time to fill the wooden tub with ice. Fill your tub to the top of the can with ice. Crank or run your motor for about 2 minutes so that the can chills evenly. As the ice melts down 2 to 3 inches, add more ice and 2 more cups of salt.
The amount of ice and rock salt you use will vary according to the ambient air temperature. Do not increase your salt usage until you have churned the freezer for 10 minutes. After 10 minutes, you should notice the cream becoming firmer. At this point, if too much salt is used, the result will be excessive freezing to the extent that a crust of frozen ice cream will form on the inside edge of the can while the middle will remain liquid. If this occurs, allow the brine to warm up and thereafter decrease the amount of salt added when you add ice.
Note: Occasionally, your dasher blade screws may loosen allowing the blades to move more than 1/8? from the dasher. Simply screw the blades down to 1/8? and resume freezing.
Do not plug hole in side of freezer tub ? this is for draining excess brine and should be kept open at all times.
Discontinue Churning...
When your ice cream mix has been churned sufficiently (usually about 20 ? 25
minutes) and becomes the consistency of soft ice cream, it is ready for packing
or eating. The time can be best determined when the motor begins to sound like
its really straining. Manually unplug your motor unit when you hear it straining,
further churning will not improve the quality of the ice cream.
Now, remove the can cover. Take the dasher out and scrape off excess ice cream with a wooden spoon. Your ice cream is now ready to eat and enjoy.
The Old-Fashioned Way...
You can pack your cream for hardening right back in your White Mountain Freezer by scraping it back into the cream can. Place a sheet of waxed paper across the top of the can, press the can cover down over the waxed paper and plug the hole in the cover with either a cork stopper or tape. Drain off water, repack freezer with 5 parts of ice and 1 part salt, until entire can and can lid are covered with ice and salt mixture. Next, cover with burlap bag or some suitable material for insulation. Then let stand until frozen hard. We recommend this ?old fashioned? method.
|
|
