Ice Cream Maker
Sorbetière pour crème glacés
Máquina para hacer helados
READ BEFORE USE
LIRE AVANT UTILISATION
LEA ANTES DE USAR
English ................................................. 2
USA: 1-800-851-8900
www.hamiltonbeach.com
Français ............................................. 13
Canada: 1-800-267-2826
www.hamiltonbeach.ca
Español .............................................. 24
México: 800 71 16 100
www.Hamiltonbeach.com.mx
Le invitamos a leer cuidadosamente este
instructivo antes de usar su aparato.
1PB
IMPORTANT SAFEGUARDS
This is not a toy. Adult supervision is necessary when any appliance is used by or near children.
When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire,
electric shock, and/or injury to persons, including the following:
1.
Read all instructions.
2.
This appliance is not intended for use by persons
with reduced physical, sensory, or mental
capabilities, or lack of experience and knowledge,
unless they are closely supervised and instructed
concerning use of the appliance by a person
responsible for their safety.
3.
This appliance shall not be used by children. Keep
the appliance and its cord out of reach of children.
4.
Close supervision is necessary when any appliance
is used near children. Children should be supervised
to ensure that they do not play with the appliance.
5.
To protect against risk of electrical shock, do not put
cord, plug, base, or motor in water or other liquid.
6.
Turn the appliance OFF( ), then unplug from outlet
when not in use, before putting on or taking off
parts, and before cleaning. To unplug, grasp the
plug and pull from the outlet. Never pull from the
power cord.
7.
Avoid contacting moving parts.
8.
Keep hands and utensils out of freezer bowl while in
use to reduce the risk of injury to persons or to the
appliance itself.
9.
Do not operate any appliance with a damaged
supply cord or plug, or after the appliance
malfunctions or has been dropped or damaged in
any manner. Supply cord replacement and repairs
must be conducted by the manufacturer, its service
agent, or similarly qualified persons in order to
avoid a hazard. Call the provided customer service
number for information on examination, repair, or
adjustment.
10.
The use of attachments not recommended or sold
by the appliance manufacturer may cause fire,
electric shock, or injury.
11.
Do not use outdoors.
12.
Do not let cord hang over edge of table or counter or
touch hot surfaces, including stove
13.
Do not place on or near a hot gas or electric burner,
or in a heated oven.
14.
Check that the appliance is OFF ( ) before plugging
cord into wall outlet. To disconnect, turn the control
to OFF ( ); then remove plug from wall outlet. To
unplug, grasp the plug and pull from the outlet.
Never pull from the power cord.
15.
Do not use appliance for other than intended
purpose.
16.
CAUTION! In order to avoid a hazard due to
inadvertent resetting of the thermal cut-out, this
appliance must not be supplied through an external
switching device, such as a timer, or connected to
a circuit that is regularly switched on and off by the
utility.
SAVE THESE INSTRUCTIONS
Other Consumer Safety Information
This appliance intended for household use only.
This appliance is equipped with a polarized plug. This type of plug has one blade wider than the other. The plug
will fit into an electrical outlet only one way. This is a safety feature intended to help reduce the risk of electrical
shock. If you are unable to insert the plug into the outlet, try reversing the plug. If the plug should still fail to fit,
contact a qualified electrician to replace the obsolete outlet. Do not attempt to defeat the safety purpose of the
polarized plug by modifying the plug in any way.
w CAUTION
maintenance. Authorized service personnel only should do repair.
• Keep your hands and the cord away from hot parts of the appliance during operation.
• Never clean with scouring powders or hard implements.
• All parts are to be cleaned with warm,
• Do not unplug the unit by pulling on cord.
BEFORE FIRST USE:
Remove all literature and packing material from inside the ice cream maker. Clean canister, dasher, storage plug,
and cover in warm, soapy water. Thoroughly rinse and dry all parts. DO NOT immerse motor in water. To clean,
An authorized service representative should perform any servicing other than cleaning and user
Parts and Features
1. Motor
2. Cover
3. Canister
4. Drain
5. Bucket
6. Dasher
7. Storage Plug
Usage Tips
• Firmness of ice cream depends on variables such as the recipe used, room temperature
and temperature of ingredients before churn-freezing.
• Remember that artificial sweetener 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.
• 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 the cooling time.
• If recipe exceeds the FILL LINE, ice cream will overflow the canister.
1 packet sweetner = 2 teaspoons (10 ml) sugar
6 packets = 1⁄4 cup (60 ml)
8 packets = 1⁄3 cup (80 ml)
12 packets = 1⁄2 cup (125 ml)
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How to Make Ice Cream
1.
You will need approximately 8 to 12
pounds of ice and 3 cups of rock salt to
make ice cream.
Optional: An additional 4 pounds of ice
and 1 cup of rock salt are needed to
harden the ice cream.
2.
Before First Use: Wash ice cream
maker parts according to “Cleaning”
instructions.
3.
Prepare one of the suggested recipes or
one of your own favorites. You can use
any recipe for ice cream, frozen yogurt,
or frozen dessert.
4.
Pour ice cream mixture into canister.
Insert dasher into
center of canister.
NOTE: Cooked
recipes will need
to be chilled
before churning.
5.
Place cover onto canister. Make sure
cover is snapped firmly onto canister.
6.
Place filled canister in center of bucket.
7.
Assemble motor over canister with
dasher shaft inserted into the hole in the
bottom of the motor. Turn motor counter
clockwise to engage and lock the motor
onto the bucket.
NOTE: Place ice cream maker in kitchen
sink or another area that has good
drainage.
8.
Plug power cord into outlet. The canister
and cover will turn together. Allow ice
cream to churn for 1 to 2 minutes before
adding ice to bucket.
9.
Distribute 1-2 inches of ice around the
salt until canister is covered.
10.
Ice cream will churn for 20 to 40
minutes. Ice cream is ready when motor
stops or nearly stops.
11.
Unplug unit from outlet. Remove motor
by turning it clockwise. Remove any salt,
ice, or water from cover before removing
the cover. Lift out dasher and scrape
clean with rubber spatula.
12.
Optional: To harden ice cream, make
sure ice cream is packed into canister
then replace cover on canister. Insert
storage plug into hole in the cover.
13.
Drain water from bucket through the
drain hole.
14.
Add additional layers of ice and salt to
bucket, covering canister and cover.
15.
For additional insulation, cover bucket
with a towel or newspaper. Allow ice
cream to harden for one to two hours.
Hardening time varies with the type of ice
cream as well as the air temperature.
16.
Ice cream may also be hardened by:
(a) placing covered canister in a home
freezer for several hours
OR
(b) placing ice cream into a plastic
container that allows room for
expansion and then placing in home
freezer.
canister in the
bucket. Uniformly
sprinkle 1⁄2
cup rock salt
over layer of ice.
Continue adding
layers of ice and
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 container that is suitable for freezing.
• Storage temperature must be 0ºF
(-18ºC) or lower.
• Attach a label to the container with the date when it was made and the kind of ice cream it is.
• Defrosted or semi-defrosted ice cream must never be put back in the freezer.
Remove ice cream from freezer about thirty minutes before serving and place it in the refrigerator. Or
bring it up to serving temperature by allowing it to stand for ten or fifteen minutes at room temperature.
Storage chart
Ice cream from non-boiled ingredients up to 1 week
Sorbets
Ice cream from half-boiled ingredients
1 to 2 weeks
up to 2 weeks
Cleaning Ice Cream Maker
1. Unplug unit from electrical outlet. Wipe motor with a damp cloth.
2. Wash storage plug, cover, dasher, canister, and bucket in hot, soapy water. Rinse and dry
thoroughly.
NOTE: If left to air dry, water spots may appear on the canister.
54
Troubleshooting
PROBLEM Things TO CHECK
Unit does not
stop churning.
Ice is jammed. • Unplug unit from electrical outlet. Turn canister in ice to free
Salty tasting ice cream. • Always remove all salt, ice, and water from cover before
Poor drainage. • Make sure drain hole is not blocked with ice or salt.
“Lumpy” ice cream. • For smooth ice cream, additional ice and salt should be
Ice cream overflows canister
during churning.
Cover turns, canister does
not turn.
• The unit may not stop churning when making less than the
FILL LINE level.
• Recipe was not followed correctly.
• Ratio of ice and salt was not correct. Correct amount of salt
must be used for ice cream to freeze.
jammed ice. Plug in unit to restart.
attempting to remove the cover from the canister.
Do not allow salt, ice, and water to seep into the canister
and ruin the ice cream.
added as the ice melts to keep the canister covered with ice
and salt.
• Ice cream mixture expands when frozen. If recipe exceeds
the FILL LINE, ice cream will overflow canister.
• Ensure cover is fully locked on canister.
Recipes
Old Fashioned Vanilla Ice Cream
This recipe takes a little longer, but it is worth the effort.
3 cups (750 ml) sugar
1
⁄4 teaspoon (1.25 ml) salt
5 cups (1.25 L) whole milk
In heavy saucepan, combine sugar, salt, and milk. Cook over medium heat stirring occasionally
until mixture is steaming. Reduce heat to low.
In medium bowl, slightly beat eggs. Slowly whisk half of the hot mixture into the eggs and pour
back into saucepan. Cook over medium-low heat until slightly thick, about 3 minutes. Remove
from heat and refrigerate until chilled or overnight.
When ready to make ice cream, stir heavy cream and vanilla into chilled custard mixture. Pour
into canister.
Easy Vanilla Ice Cream
3 cups (750 ml) sugar
2 tablespoons (30 ml) lemon juice
6 cups (1.5 L) heavy whipping cream
Combine all ingredients; mix well. Pour into canister.
The following variations can be used with either of the Vanilla Ice Cream recipes above.
Black Forest Variation
Add 1⁄2 cup (125 ml) chocolate syrup and 1 can (161⁄2-ounce [465 g]) pitted Bing cherries,
drained and halved. Mix well. Pour into canister.
Chocolate-Covered Peanut Variation
Add 11⁄2 cups (375 ml) chocolate syrup and 1 (1.7-ounce bag [65 g]) chocolatecovered peanuts; mix well. Pour into canister.
Cookies and Cream Variation
Reduce sugar to 11⁄2 cups (375 ml). Break 30 cream-filled chocolate sandwich cookies into
small pieces; mix well. Pour into canister.
Orange-ade Ice Cream Variation
Add 1 (12-ounce [355 ml]) can frozen orange juice concentrate, thawed and undiluted; mix well.
Pour into canister.
Mint-Chocolate Chip Variation
Replace vanilla extract with 1 teaspoon (5 ml) of mint extract. Finely chop 3 cups (18 ounces
[500 g]) semisweet chocolate chips and add to ice cream mixture. Add 4 drops of green food
color (optional); mix well. Pour into canister.
Peanut Butter Variation
Add 2 cups (500 ml) chunky peanut butter into ice cream mixture; mix well. Pour into canister.
Chocolate Chip Walnut Ice Cream
Add 2 cups (500 ml) semisweet chocolate bits and 1 cup (250 ml) chopped
walnuts; mix well. Pour into canister.
6 large eggs, beaten
41⁄2 cups (1.125 L) heavy whipping cream
1 tablespoon (15 ml) vanilla extract
3 cups (375 ml) milk
1 tablespoon (15 ml) vanilla extract
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Strawberry-Banana Variation
Add 6 mashed bananas and 1 quart (1 L) coarsely chopped strawberries to ice cream mixture;
mix well. Pour into canister.
Double Almond Chocolate Variation
Finely chop 6 ounces (170 g) semisweet chocolate squares. Replace vanilla extract with almond
extract. Chop 2 cups (500 ml) of almonds and add to ice cream mixture; mix well. Pour into
canister.
Cookie Dough Variation
Cut up 1 roll (18 ounces [510 g]) refrigerated cookie dough (raw) into small pieces and add to
ice cream mixture; mix well. Pour into canister.
Banana Pudding Variation
Add 1 cup (250 ml) mashed bananas (about 6) and 12 crushed vanilla wafers into ice cream
mixture; mix well. Pour into canister.
Rocky Road Ice Cream
3
⁄4 cup (175 ml) unsweetened
cocoa powder
21⁄4 cup (560 ml) sugar
3 cups (750 ml) milk
1 tablespoon (15 ml) vanilla extract
Dash of salt
In heavy saucepan, combine cocoa powder and sugar. Gradually stir in milk. Cook over low heat,
stirring constantly, until chocolate and sugar has dissolved. Remove from heat and refrigerate
until chilled.
When ready to freeze, mix vanilla extract, salt, and whipping cream into the chilled mixture. Stir
coarsely chopped semisweet chocolate, pecans, and marshmallows into mixture; mix well. Pour
into canister.
3 cups (750 ml) whipping cream
3 ounces (75 g) semisweet chocolate
11⁄2 cups (375 ml) miniature marshmallows
3
⁄4 cup (175 ml) chopped pecans (optional)
Chocolate Ice Cream
1
12 ounces (350 g) unsweetened
chocolate, chopped
3 cups (750 ml) half ’n half or
evaporated milk
3 cups (750 ml) sugar
6 tablespoons (90 ml) flour
In heavy saucepan, combine chocolate and half ’n half or evaporated milk. Cook over medium to
low heat until chocolate is melted and mixture is smooth (about
5 minutes).
In medium bowl, combine sugar, flour, and salt. Gradually whisk dry ingredients into the melted
chocolate mixture and bring to boil. Reduce heat to medium-low and cook, stirring occasionally.
In medium bowl, slightly beat eggs. Slowly whisk in half of the hot chocolate mixture then transfer
this mixture to the remaining chocolate in saucepan. Cook about 5 minutes, until thick, smooth,
and steaming. Refrigerate until chilled.
When ready to freeze, add whipping cream and vanilla to the chilled mixture. ; Pour into canister.
⁄2 teaspoon (2.5 ml) salt
6 eggs
41⁄2 cups (1.125 ml) heavy whipping cream
1 tablespoon (15 ml) vanilla extract
1 cup (250 ml) chopped nuts, optional
Raspberry Ice Cream
3 (750 ml) cups sugar
41⁄2 cups (1.125 L) frozen raspberries,
slightly thawed
Remove raspberries from freezer and allow to become slightly soft. Then mash or puree, (strain
the seeds if desired). Combine sugar, lemon juice, and fruit; mix well. Stir in cream and milk.
Pour into canister.
Chocolate-Raspberry Variation
Add 20 crushed chocolate sandwich cookies; (place in plastic sandwich bag and mash). Mix
well. Pour into canister.
Strawberry Variation
Replace raspberries with strawberries. Mix well. Pour into canister.
2 tablespoons (30 ml) lemon juice
3 cups (750 ml) heavy cream
3 cups (750 ml) milk
Chocolate Chip Ice Cream
1 12-ounce (340 g) bag semi-sweet
chocolate chips (divided)
3 14-ounce (396 g) cans sweetened
condensed milk
In heavy saucepan, combine 1⁄2 bag chocolate chips and 3 cans sweetened condensed milk.
Cook over medium heat, stirring constantly just until chocolate is melted and mixture is smooth.
Remove from heat and refrigerate until chilled.
When ready to freeze, mix half ’n half, remaining chips, and vanilla extract into the chilled mixture. Mix well. Pour into canister.
21⁄2 cups (625 ml) half ’n half or
evaporated milk
2 teaspoons (10 ml) vanilla extract
Frozen Custard
12 eggs
3 cups (750 ml) milk
11⁄2 cups (375 ml) sugar
6 tablespoons (90 ml) honey
In medium saucepan, beat together eggs, milk, sugar, honey, and salt. Cook over low heat, stirring constantly, until mixture is thick and reaches at least 160ºF (71ºC). Cool quickly by placing
pan in ice or cold water and stirring for few minutes.
Cover and refrigerate until thoroughly chilled. When ready to freeze, mix whipping cream and
vanilla into the chilled custard mixture. Mix well. Pour into canister.
1
⁄4 teaspoon (1.25 ml) salt
6 cups (1.5 L) whipping cream
2 tablespoons (30 ml) vanilla extract
Peach Ice Cream
3 cups (750 ml) chopped fresh or
frozen peaches
21⁄4 cups (560 ml) sugar (divided)
Combine the peaches with 1 cup (250 ml) of sugar and stir/mash together. Let stand 1 hour.
Add the remaining 2 cups (500 ml) sugar, cream, milk, and vanilla extract into the peaches. Mix
well. Pour into canister.
6 cups (1.5 L) heavy whipping cream
11⁄2 cups (375 ml) milk
2 tablespoons (30 ml) vanilla extract
98
Strawberry Cheesecake Ice Cream
1 8-ounce (227 g) package
cream cheese (softened)
2 cups (500 ml) frozen strawberries
(slightly thawed)
2 (14-ounce [396 g]) can sweetened
condensed milk
Allow cream cheese to soften and the strawberries to become slightly thawed. In a medium bowl,
beat cream cheese until fluffy. Gradually add condensed milk until smooth, (you may use a hand
mixer). Mix in heavy whipping cream and vanilla. Chop strawberries into small pieces and stir into
mixture. Stir in graham cracker crumbs. Mix well. Pour into canister.
2 cups (500 ml) heavy whipping cream
2 teaspoons (10 ml) vanilla extract
1 cup (250 ml) graham cracker crumbs
Fruit Sherbet
3 12-ounce (350 g) bags frozen fruit,
unsweetened (strawberry, peach,
pineapple or combination)
In a blender or food processor, combine all ingredients and process until well blended and smooth.
Pour into canister.
9 cups (2.25 L) half ’n half
11⁄2 cups (375 ml) sugar
3 tablespoons (45 ml) lime juice
Strawberry Sorbet
11⁄2 cups (375 ml) sugar
3 cups (750 ml) water
Combine sugar and water in heavy saucepan. Bring to a boil. Reduce heat to low and simmer until all
sugar is dissolved. Remove from heat. Refrigerate until chilled. Puree strawberries; add lemon juice
and sugar water. Mix well. Pour into canister.
3 16-ounce bags (454 g) fresh or
thawed frozen strawberries
3 tablespoons (45 ml) lemon juice
Chocolate Chip-Mint Frozen Yogurt
2 2-pound (907 g) containers
plain yogurt*
6 ounces (170 g) unsweetened
chocolate, chopped
Chop chocolate into small pieces. Combine all ingredients. Mix well. Pour into canister.
2 teaspoons (10 ml) mint extract
2 cups (500 ml) sugar
1
1
⁄2 cups (375 ml) half ’n half
Frozen Blueberry Yogurt
2 16-ounce packages frozen
blueberries, slightly thawed
(31⁄2 cups [875 ml]
2 2-pound (907 g) containers
plain yogurt*
Mash berries. Combine remaining ingredients. Refrigerate until chilled. Mix well. Pour into canister.
Frozen Strawberry Yogurt Variation
Replace blueberries with 2 16-ounce packages (454 g) frozen strawberries (processed with juice).
Frozen Raspberry Yogurt Variation
Replace blueberries with 2 16-ounce packages (454 g) frozen raspberries.
* For milder yogurt taste, replace the plain yogurt with vanilla-flavored yogurt.
11⁄2 cups (375 ml) sugar
11⁄2 cups (375 ml) half ’n half
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