Hamilton Beach 68120 - Manuel (Page 5)

5
Making Ice Cream and Frozen Yogurt
(cont.)
7. Turn off, unplug and remove motor
assembly
from the
bowl. You
may “sea-
son” the ice
cream by
wrapping
cylinder bowl
with a clean
towel until
desired consistency is reached (up
to 30 minutes) Transfer to an airtight
container and store in freezer.
NOTES:
• Bowl has nonstick surface for easy
cleanup. Do not use sharp utensils,
such as metal spoons, inside the
cyclinder bowl. Sharp objects will
scratch and damage the inside of the
cylinder bowl.
• The finished result is a soft, spoonable
ice cream. Homemade ice cream will
not be the same consistency of hard
store-bought ice cream.
IMPORTANT: Do not operate the unit
for longer than required. If after 40 min-
utes the mixture is not yet solid or has
thawed again, do not continue.
Refreeze the cylinder bowl and chill ice
cream in another bowl before continu-
ing process.
Usage Tips
• The frozen cylinder maintains a tem-
perature of about 14ºF (-10ºC) for
over 2 hours.
• We recommend you always keep
your ice cream bowl in your freezer
so that you can make ice cream, chill
wine or serve ice cubes at any time.
• For best results, the ice cream bowl
must be frozen thoroughly. Make sure
to set your freezer at the coldest set-
ting (temperature should not be more
than º0F or -18ºC.)
• Firmness of ice cream depends on
variables such as the recipe used,
room temperature and temperature of
ingredients before churn-freezing.
• Some recipes require the mixture to
be pre-cooked. Make the recipe at
least one day ahead. This will allow
the mixture to cool completely and
increase volume. Pre-chilling the base
mixture is strongly recommended.
Never try to shortcut.
• Remember that artificial sweetener
can be used as a substitute for sugar.
Only add artificial sweeteners to mix-
tures that are cold or have completely
cooled. When a recipe calls for heat-
ing liquid to dilute sugar, omit the
heating process and simply stir in the
sweetener until it is well dissolved.
1 packet sweetner = 2 teaspoons sugar
6 packets = 1 ⁄
4
cup
8 packets = 1 ⁄
3
cup
12 packets = 1 ⁄
2
cup
• Do not attempt to make more than
1 quart (4 cups) at a time.
• Do not remove ice cream bowl from
the freezer until ready to use.
• Do not puncture or heat the freezing
cylinder.
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