Tips For Best Results - Hamilton Beach 68990 Manual De Instrucciones

Tips for Best Results

• Firmness of ice cream depends on variables such as the recipe used,
room temperature, and temperature of ingredients before churn-
freezing.
• Remember that artificial sweetner can be used as a substitute for
sugar. Only add artificial sweeteners to mixtures that are cold or have
completely cooled. When a recipe calls for heating liquid to dilute
sugar, omit the heating process and simply stir in the sweetener until
it is well-dissolved.
1 packet sweetener = 2 teaspoons (10 ml) sugar
6 packets = 1/4 cup (59 ml)
8 packets = 1/3 cup (79 ml)
12 packets = 1/2 cup (118 ml)
• If recipe exceeds the FILL line, ice cream will overflow the canister.
Storing Ice Cream
Although ice cream can be stored in the freezer for a short period, a
lengthy period of storage is not beneficial for either the taste or the
quality of the ice cream. After one or two weeks, the texture starts to
deteriorate and the fresh taste is lost. Ice cream tastes best when it is
fresh. Should you wish to store ice cream in the freezer, follow these
tips:
• Store the ice cream in a clean, well-sealed, freezer-safe container.
Storage containers can be ordered online or by phone. See page 3.
• Storage temperature must be 0°F (-18°C) or lower.
• Attach a label to the container with the date when it was made and
the kind of ice cream it is.
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• Some recipes require the mixture to be precooked. Make the recipe
at least one day ahead. This will allow the mixture to cool completely
and increase volume. Prechilling the base mixture is strongly
recommended. Never try to shortcut the cooling time.
• For firmer ice cream, with motor removed and cover still on canister,
add additional layers of ice and rock salt to bucket, covering canister
and cover.
• For additional insulation, cover bucket with a towel or newspaper.
Allow ice cream to harden for 1 to 2 hours. Hardening time varies
with the type of ice cream was well as the air temperature.
• Ice cream may also be hardened by placing covered canister in a
home freezer for several hours OR by placing ice cream into a plastic
container that allows room for expansion and then placing in a home
freezer.
• Defrosted or semidefrosted ice cream should never be put back in
the freezer.
Remove ice cream from freezer about 30 minutes before serving and
place it in the refrigerator, or let it stand for 10 to 15 minutes at room
temperature.
TYPE OF ICE CREAM
Ice cream with uncooked ingredients
Sorbets
Cooked custard-style ice cream
STORAGE TIME
up to 1 week
1 to 2 weeks
up to 2 weeks
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