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6
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NOTE:
While using the
motor during the
churning process,
the canister should
be turning which will
be churning the ice
cream ingredients.
The Blending Spatula
will remain stationary.
If the canister is
not spinning, the
assembly is not set
up properly and
will need to be re-
adjusted.
HOW TO USE (cont.)
8. Plug the power cord into an electrical outlet if the Electric
Motor is being used.
9. Now prepare the wooden bucket by lling it with ice to the
top of the canister.
10. Add 1-2 cups of rock salt to the top of the ice inside the
bucket.
11. Run the cranking system for approximately 5 minutes so
that the canister chills evenly.
12. As the ice begins to melt down by 2-3 inches, add more ice
and more cups of rock salt into the bucket.
13. Allow the machine to churn for 45 minutes. (If the motor
has stopped prematurely, turn the motor off, break up any
ice blockages with the plastic stirrer and start it up again).
14. Once the churning is complete (the motor will
automatically shut off when the contents inside become
too thick for the blending spatula), unplug and remove the
motor or crank. Clear the ice and salt away from the lid of
the canister to prevent it from falling into the canister of ice
cream.
15. Remove the cover and carefully lift out the Blending
Spatula and scrape off any excess ice cream.
16. The ice cream consistency is very fresh so it will be more of
a soft-serve texture.
17. If a harder consistency is desired, transfer the contents to a
freezable container and freeze for 3-4 hours.
HOW TO USE MANUAL HAND CRANK:
Follow the instructions 1 - 7 from the Electric Motor to assemble
the machine and the Hand Crank to the wooden bucket.
1. The Manual Hand Crank is recommended for use to aerate
the ice cream contents to help add air into the mixture to
make it thicker.
2. It is usually suggested to use towards the last 10-15
minutes of the freezing process. It will also help freeze the
contents more.
3. During the Hand Cranking process, both the Canister and
the Blending Spatula will spin in opposite directions of
each other.
Figure 5a Figure 5b Figure 5c
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