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12
TIPS FOR GREAT RESULTS
• The freeze bowl must be completely
frozen to make ice cream or other frozen
desserts.
• For best results, store the freeze bowl
in the back of your freezer where the
temperature is coldest for at least 15
hours. Adjusting your freezer to its
coldest setting will help the freeze bowl
make firmer ice cream faster.
• Storing the freeze bowl in the freezer at
all times allows you the flexibility to make
your favorite frozen desserts on a whim.
• For recipes that need to be pre-cooked,
allow the mixture to cool completely in
the refrigerator.
• All batter recipes need to be completely
chilled in the refrigerator before making
ice cream.
• Most ice cream recipes call for a
combination of cream, milk, eggs, and
sugar. The type of cream you choose
will determine how rich in flavor and
how creamy the texture of the finished
result. The higher percentage of fat in the
cream, the richer and creamier your ice
cream will be. Any combination can be
used, as long as the liquid measurement
stays the same. Lighter ice creams can
be made by using more milk than cream,
or by eliminating cream. Skim milk will
work, but there will be a noticeable
difference in texture.
• When mixing an ice cream recipe that
calls for solid ingredients such as fruits,
nuts, candies, or chocolate chips, it is best
to wait until the final two minutes of the
mixing process to add them.
• Ice cream making is a two-part process:
conversion and ripening. Mixing batter
into ice cream is the conversion process
in which the ice cream consistency will
be similar to soft serve. The ripening
process takes place in the freezer, where
the ice cream will harden over a period
of 2-4 hours.
• Follow recommended mixer speeds.
Faster speeds will slow the conversion
process.
• Batter volume grows significantly during
the conversion process.
• Initial batter volume should not exceed
46 oz. (1.4 L) to produce 2 quarts
(1.9 L) of ice cream.
• Keep in mind that freezing subdues
sweetness, so recipes won’t taste quite
as sweet once they are frozen.
TYPE OF CREAM FAT %
Heavy Cream 36%
Whipping Cream 30%
Light Cream 18%
Half and Half 10%
CARE AND CLEANING
W10680708A_Final.indd 12 7/31/14 4:17 PM
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