Hamilton Beach 68220 Owner's Manual
Ice Cream and Frozen Yogurt Maker
840120600
READ BEFORE USE
LIRE AVANT L’UTILISATION
LEA ANTES DE USAR
English ................................................ 2
USA: 1-800-851-8900
Français ............................................ 14
Canada : 1-800-267-2826
Español .............................................. 27
México: 01 800 71 16 100
Le invitamos a leer cuidadosamente este
instructivo antes de usar su aparato.
Sorbetière pour crème et yaourt glacés
Máquina de helados y helados de yogur
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IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS!
1. Read all instructions.
2. Check voltage to be sure that the volt-
age indicated on the nameplate agrees
with your voltage.
3. To protect against risk of electrical
shock, do not put motor assembly of
appliance in water or other liquid.
4. Close supervision is necessary when any
appliance is used by or near children.
5. Unplug from outlet when not in use,
before putting on or taking off parts,
and before cleaning.
6. Avoid contacting moving parts.
7. Do not operate any appliance with a
damaged cord or plug or after the appliance malfunctions, or is dropped or
damaged in any manner. Call our toll
free customer service number for information on examination, repair or
electrical or mechanical adjustment.
8. The use of attachments not recommended or sold by Hamilton
Beach/Proctor-Silex may cause fire,
electric shock or injury.
9. Do not use outdoors.
10. Do not let cord hand over edge of table
or counter or touch hot surfaces.
11. Do not let cord contact hot surfaces,
including the stove.
12. Keep hands and utensils out of cylinder
bowl while in use to reduce the risk of
unjury to persons or to the appliance
itself.
13. Do not place on or near a hot gas or
electric burner, or in a heated oven.
Do not use this unit near oven, heater
or fireplace.
14. To disconnect, turn any control to “OFF”
or “0” then remove plug from wall outlet.
15. Do not use appliance for other than
intended purpose.
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.
CAUTION:
This appliance is for household use. An
authorized service representative should
perform any servicing other than cleaning
and user 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.
• Do not place or use the appliance on hot
surfaces, such as stoves, hotplates, or
near open gas flames.
• Do not expose the freezing cylinder to
temperatures above 105ºF (41ºC).
• Do not clean freezing cylinder in dishwasher.
• Do not unplug the unit by pulling on cord.
• Do not use if freezing cylinder is broken or
any liquid has leaked out.
BEFORE FIRST USE:
Remove all literature and packing material
from inside the ice cream maker. Separate
the lid from the motor by pulling apart.
Wash the freezing cylinder, lid, drive shaft
and churn blade in warm soapy water.
Thoroughly rinse and dry all parts. DO NOT
immerse electric motor assembly in water.
To clean, wipe with a moist cloth.
Other Consumer Safety Information
When using electric appliances, basic safety precautions should always be followed
including the following:
This is not a toy. Adult supervision is necessary when any appliance is used by
or near children.
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Parts and Features
1. ON/OFF Switch
2. Electrical Motor Assembly
3. Lid Opening
4. Churn Blade
5. Cylinder Bowl
6. Lid Lock Tab
7. Lid
8. Handle Lock
Freezing the Cylinder Bowl
The most important step in making ice cream and frozen dessert is to make sure
that the cylinder bowl is thoroughly frozen.
1. Wash and thoroughly dry cylinder bowl.
2. Place cylinder bowl in an upright
position in the back of your freezer
where the temperature is coldest.
The temperature should be at least
0ºF/-18ºC. Keep the cylinder
opening clear.
NOTE: The length of time necessary to properly freeze the cylinder bowl will
depend upon how cold the freezer temperature is:
Freezer Temperature
-22ºF (-30ºC) 8 to 9 hours
-13ºF (-25ºC)
12 to 13 hours
0ºF (-18ºC) 20 to 22 hours
5ºF (-15ºC)
24 hours or more
Minimum time for cylinder to properly freeze
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1. 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, as long as the recipe does
not contain more than one quart
(1 L) of ingredients.
NOTE: Always chill your mixture in
the refrigerator before attempting to
freeze-churn. Ice cream mixtures will
stay fresh in the refrigerator for a few
days. Shake well before pouring the
mixture.
2. To assemble the lid and motor: align
the two tabs
on motor
with openings on lid.
Snap motor
into position.
3. When the mixture is ready, remove
the cylinder bowl from the freezer
and place on a firm, level surface
near a convenient power outlet. It is
extremely important that the bowl be
used immediately after it is removed
from the freezer, as it begins to thaw
once removed.
4. Insert churn blade into motor. Lower
assembled lid/motor/ churn blade
onto cylinder
bowl aligning
lid lock tabs
with handles
and front
notch.
Making Ice Cream and Frozen Yogurt
5. Raise handle to lock lid into position.
6. Plug cord into outlet. Turn switch to
ON position to start operating churn
blade.
7. Immediately pour chilled mixture into
cylinder bowl
through lid
opening.
Maximum
capacity of
chilled mixture is one
quart (1 L).
This allows
for the vol-
ume to increase during churning to
11⁄
2 quarts (1
1
⁄
2 L).
NOTES:
• During the freezing process, you
can add finely chopped or pureed
ingredients such as chocolate,
raisins, nuts, etc., through the
opening in the lid. Alcohol should
not be added until near the end of
the process as it significantly slows
down the freezing process.
• The machine will run for 20 to 40
minutes. Do not turn ice cream
maker off during this time. The
mixture may freeze to the walls
and prevent the churn from turning.
• If the churn becomes blocked, it will
reverse and continue to turn in the
opposite direction. When the motor
repeatedly stalls and reverses, the
mixture has reached maximum
freezing.
4
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Making Ice Cream and Frozen Yogurt
(cont.)
8. Turn off, unplug and remove motor
assembly
from the
bowl. You
may “season” 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:
• The finished result is a soft, spoonable
ice cream. Homemade ice cream will
not be the same consistency of hard
store-bought ice cream.
• The unit will operate for 90 minutes to
two hours. The unit will automatically
turn off for approximately 10 to 15
minutes to cool the motor. When the
motor has cooled then the unit will
atuomatically restart unless the unit
has been turn off or unplugged. See
troubleshooting if your unit did not
make ice cream in 60 minutes.
Usage Tips
• 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 setting (temperature should not be more
than º0F [-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 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 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)
• Do not attempt to make more than
1 quart (4 cups/1 L)) 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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Storing Ice Cream and
Frozen Yogurt
In the ice cream maker
When the ice cream is ready it can be
left covered in the ice cream maker for
approximately 30 to 40 minutes. If
placed covered into the refrigerator it
can also be left in the ice cream maker
for 30 to 40 minutes.
In the freezer
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, wellsealed 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.
Ice cream from non-boiled ingredients up to 1 week
Sorbets
1 to 2 weeks
Ice cream from half-boiled ingredients
up to 2 weeks
Storage chart
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Troubleshooting
PROBLEM
Ice cream is
not firm enough
Things TO CHECK
• The cylinder bowl was not in the freezer long enough
(preferably overnight).
• The freezer is not cold enough. Ice cream sets at 10 to
14ºF (-10 to -12ºC). If the freezer is not at 0ºF (-18ºC) the
ice cream will not set.
• Too much mixture was put in cylinder bowl.
Maximum fill is 1 quart.
• Ingredients are warm or at room temperature.
• The cylinder bowl was left at room temperature for more
than 5 minutes before use.
• The freezer door was opened and closed too many times
during the freezing process.
• The cylinder bowl has a thick coating of ice on the walls.
After washing, dry completely prior to placing back in
freezer.
How To Clean
1. Remove churn blade.
2. Turn motor assembly upside down.
Grip motor
with one hand
while pressing
the locking
tab on the
motor that
holds the lid
in place.
Remove lid
from motor.
3. Wash the lid, churn blade, and
cylinder bowl in hot, soapy water.
4. Wipe the motor assembly with a
damp cloth. Never immerse the
unit in water.
5. Make sure all parts are clean and
thoroughly dried. Never replace
cylinder in freezer if it is still wet.
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Recipes
Old Fashioned Vanilla Ice Cream
This recipe takes a little longer, but it is worth the effort.
3
⁄4
cup (175 ml) sugar
1
⁄8
teaspoon (.625 ml) salt
1
3
⁄4
cups (425 ml) 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 freeze, stir in heavy cream and vanilla into the chilled custard
mixture. Start ice cream maker and pour mixture through hole in lid. Freeze until
desired consistency or the unit stops.
Easy Vanilla Ice Cream
1 cup (250 ml) sugar
2 teaspoons (10 ml) lemon juice
2 cups (500 ml) heavy whipping cream
Combine all ingredients, mixing well. Start the freezer and pour mixture through
hole in lid. Freeze until desired consistency or unit stops.
The following variations can be used with either of the Vanilla Ice Cream
recipes above.
Black Forest Variation
Stir 1⁄
2 cup (125 ml) chocolate syrup and 1 can (16
1
⁄
2-ounce [465 g]) pitted Bing
cherries, drained and halved, into ice cream after the machine has been churning
15 minutes.
Chocolate-Covered Peanut Variation
Stir
1
⁄2 cup (125 ml) chocolate syrup and 1 cup (7 ounces [200 g]) chocolate-cov-
ered peanuts into ice cream after the machine has been churning 15 minutes.
Cookies and Cream Variation
Reduce sugar to 1⁄2 cup (125 ml). Break 15 cream-filled chocolate sandwich cookies into small pieces; stir into ice cream after the machine has been churning 15
minutes.
Orange-ade Ice Cream Variation
Add 1 (6-ounce [170 g]) can frozen orange juice concentrate, thawed and undiluted, into ice cream after the machine has been churning 15 minutes.
Mint-Chocolate Chip Variation
Stir 1 teaspoon (5 ml) of mint extract in place of vanilla. Finely chop 1 cup (6
ounces [170 g]) semisweet chocolate chips into ice cream after the machine has
been churning 15 minutes. Add 4 drops of green food color (optional).
Peanut Butter Variation
Stir 3⁄4 cup (175 ml) chunky peanut butter into ice cream mixture.
2 large eggs, beaten
1
1
⁄2 cups (375 ml) heavy whipping cream
1 teaspoon (5 ml) vanilla extract
1 cup (250 ml) milk
1 teaspoon (5 ml) vanilla extract
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Rocky Road Ice Cream
1
⁄
4 cup (60 ml) unsweetened cocoa powder
3
⁄
4 cup (175 ml) sugar
1 cup (250 ml) milk
1 teaspoon (5 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 is melted. Remove from
heat and refrigerate at least 2 hours.
When ready to freeze, mix whipping cream, salt, and vanilla extract into the chilled
mixture. Start ice cream maker and pour mixture through hole in lid.
After 15 minutes, add coarsely chopped semisweet chocolate and pecans.
Continue to freeze until desired consistency or the unit stops. Stir in marshmallows.
Chocolate Ice Cream
4 ounces (115 g) unsweetened
chocolate, chopped
1 cup (250 ml) half ’n half or
evaporated milk
1 cup (250 ml) sugar
2 tablespoons (30 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 small 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. Let
cool to room temperature.
When ready to freeze, mix in whipping cream and vanilla into the chilled mixture.
Start ice cream maker and pour mixture through hole in lid freeze until desired
consistency or the unit stops.
Strawberry-Banana Variation
Stir 3 bananas, mashed; 1 pint strawberries, coarsely chopped; and
3
⁄4 cup
(175 ml) chopped toasted pecans into ice cream after the machine has been
churning 15 minutes.
Double Almond Chocolate Variation
Finely chop 2 ounces (50 g) semisweet chocolate squares. Replace vanilla extract
with almond extract. Chop 1 cup (250 ml) of almonds and add into ice cream after
the machine has been churning 15 minutes.
Cookie Dough Variation
Cut up 1 cup (250 ml) refrigerated cookie dough (raw) into small pieces and drop
into mixture through the food chute after the machine has been churning 15 minutes.
Banana Pudding Variation
Add 1⁄2
cup (125 ml) mashed bananas (about 3) into ice cream after the machine
has been churning 15 minutes. Stir in 10 crushed vanilla wafers into ice cream
when ice cream has finished making.
1 cup (250 ml) whipping cream
1 ounce (25 g) semisweet chocolate
square
1
⁄
2 cup (125 ml) miniature marshmallows
1
⁄
4 cup (60 ml) pecans (optional)
1
⁄4 teaspoon (1.25 ml) salt
2 eggs
11⁄2 cups (375 ml) heavy whipping cream
1 teaspoon (5 ml) vanilla extract
1
⁄2 cup (125 ml) chopped nuts, optional
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Raspberry Ice Cream
1 cup sugar
11⁄2 cup (375 ml) 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. Stir until
well mixed. Stir in cream and milk.
Start ice cream maker and pour mixture through hole in lid. Freeze until desired
consistency or the unit stops.
Chocolate-Raspberry Variation
After about 15 minutes or until milkshake consistency, add 10 crushed chocolate
sandwich cookies; (place in plastic sandwich bag and mash). Continue to freeze.
Strawberry Variation
Replace raspberries with strawberries.
Chocolate Chip Ice Cream
1 cup (250 ml) semi-sweet chocolate
chips (divided)
1 can sweetened condensed milk
In heavy saucepan, combine 1⁄2 cup (125 ml) chocolate chips and sweetened con-
densed milk. Cook over medium heat, stirring constantly just until chocolate is
melted and mixture is smooth. Remove from heat and refrigerate at least 2 hours.
When ready to freeze, mix half ’n half and vanilla extract into the chilled mixture.
Start ice cream maker and pour mixture through hole in lid.
After 15 minutes, add remaining 1⁄2 cup (125 ml) of chocolate chips, coarsely
chopped. Continue to freeze until desired consistency or the unit stops.
Frozen Custard
4 eggs
1 cup (250 ml) milk
1
⁄2 cup (125 ml) sugar
2 tablespoons (30 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, at least 1 hour. When ready to
freeze, mix whipping cream and vanilla into the chilled custard mixture. Start ice
cream maker and pour mixture through hole in lid. Mixture will be thick; using a
mixing bowl with a pour spout would be ideal when using this recipe. Freeze until
desired consistency or the unit stops.
Fruit Sherbet
1 (12-ounce [350 g]) bag frozen fruit,
unsweetened (strawberry, peach,
pineapple or combination)
In a blender or food processor, combine all ingredients and process until well
blended and smooth.
Start ice cream maker and pour mixture through hole in lid. Freeze until desired
consistency or the unit stops.
1
⁄
8 teaspoon (.625 ml) salt
2 cups (500 ml) whipping cream
2 teaspoons (10 ml) vanilla extract
2 teaspoons (10 ml) lemon juice
1 cup (250 ml) heavy cream
1 cup (250 ml) milk
2
1
⁄
2 cups (625 ml) half ’n half or
evaporated milk
2 teaspoons (10 ml) vanilla extract
3 cups (750 ml) half ’n half
1
⁄2 cup (125 ml) sugar
1 tablespoon (15 ml) lime juice
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Strawberry Cheesecake Ice Cream
3 ounces (85 g) cream cheese (softened)
1 (17-ounce [475 g]) can sweetened
condensed milk
1 cup (250 ml) heavy whipping cream
Remove cream cheese and strawberries from the refrigerator. Allow cream cheese
to soften and the strawberries to become slightly thawed.
In a medium bowl, beat cream cheese until fluffy. Gradually add sweetened con-
densed 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.
Start ice cream maker and pour mixture through hole in lid. Freeze until desired
consistency or the unit stops. Stir in graham cracker crumbs.
Peach Ice Cream
1 cup (250 ml) chopped fresh or frozen
peaches
3
⁄
4 cup (175 ml) sugar (divided)
Combine the peaches with
1
⁄4 cup (60 ml) of sugar and stir/mash together. Let stand
1 hour.
Add the remaining 1⁄
2 cup (125 ml) sugar, cream, milk, and vanilla extract into the
peaches.
Start ice cream maker and pour mixture through hole in lid. Freeze until desired
consistency or the unit stops.
Strawberry Sorbet
1
⁄2 cup (125 ml) sugar
1 cup (250 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, place in refrigerator and
cool completely. Puree strawberries; add lemon juice and sugar water.
Start ice cream maker and pour mixture through hole in lid. Freeze until desired
consistency or the unit stops.
Frozen Blueberry Yogurt
11⁄4 cups (310 ml) blueberries, fresh or
frozen (slightly thawed)
Mash berries. (When using frozen berries, remove from freezer and allow to
become slightly soft.) Combine remaining ingredients. Cover and refrigerate.
Start ice cream maker and pour mixture through hole in lid. Freeze until desired
consistency or the unit stops.
Frozen Strawberry Yogurt Variation
Replace blueberries with 11⁄2 cups (375 ml) frozen strawberries (processed with
juice).
1 teaspoon (5 ml) vanilla extract
1 cup (250 ml) frozen strawberries
(slightly thawed)
1
⁄2 cup (125 ml) graham cracker crumbs
2 cups (500 ml) heavy whipping cream
1
⁄2 cup (125 ml) milk
2 teaspoons (10 ml) vanilla extract
4 cups (1 L) fresh or thawed frozen
strawberries
1 tablespoon (15 ml) lemon juice
1
1
⁄4 cups (310 ml) plain yogurt
1
⁄
2 cup (125 ml) half ’n half
1
⁄2 cup (125 ml) sugar
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