Hamilton Beach 68330r Owner's Manual
Ice Cream Maker
840128300
READ BEFORE USE
LIRE AVANT L’UTILISATION
LEA ANTES DE USAR
English ................................................ 2
USA: 1-800-851-8900
Français ............................................ 13
Canada : 1-800-267-2826
Español .............................................. 24
México: 01 800 71 16 100
Le invitamos a leer cuidadosamente este
instructivo antes de usar su aparato.
Sorbetière pour crème glacés
Máquina para hacer helados
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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 hang over edge of table
or counter or touch hot surfaces.
11. Keep hands and utensils out of cylinder
bowl while in use to reduce the risk of
injury to persons or to the appliance
itself.
12. Do not place on or near hot surfaces
such as a hot gas or electric burner.
Do not use this unit near oven, heater or
fireplace.
13. Do not operate dry. Always have mixture
in canister.
14. 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:
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.
• All parts are to be cleaned with warm,
soapy water. Do not place in dishwasher.
• 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, 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. 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.
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)
• 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.
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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.
How to Make Ice Cream
9. Distribute 1-2 inches of ice around
the canister in
the bucket.
Uniformly
sprinkle 1⁄2 cup
rock salt over
layer of ice.
Continue
adding layers
of ice and 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.
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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, 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
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.
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Troubleshooting
PROBLEM
Unit does not
stop churning.
Ice is jammed.
Salty tasting ice
cream.
Poor drainage.
“Lumpy” ice
cream.
Ice cream
overflows
canister during
churning.
Cover turns,
canister does
not turn.
Things TO CHECK
• 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.
• Unplug unit from electrical outlet. Turn canister in ice to
free jammed ice. Plug in unit to restart.
• Always remove all salt, ice, and water from cover before
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.
• Make sure drain hole is not blocked with ice or salt.
• For smooth ice cream, additional ice and salt should be
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.
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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 (16
1
⁄
2-ounce [465 g]) pitted Bing
cherries, drained and halved. Mix well. Pour into canister.
Chocolate-Covered Peanut Variation
Add 1
1
⁄2 cups (375 ml) chocolate syrup and 1 (1.7-ounce bag [65 g]) chocolate-
covered 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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Rocky Road Ice Cream
3
⁄
4 cup (175 ml) unsweetened
cocoa powder
2
1
⁄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.
Chocolate Ice Cream
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.
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.
3 cups (750 ml) whipping cream
3 ounces (75 g) semisweet chocolate
1
1
⁄2 cups (375 ml) miniature marshmallows
3
⁄4 cup (175 ml) chopped pecans (optional)
1
⁄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
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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.
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.
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.
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.
1
⁄4 teaspoon (1.25 ml) salt
6 cups (1.5 L) whipping cream
2 tablespoons (30 ml) vanilla extract
2 tablespoons (30 ml) lemon juice
3 cups (750 ml) heavy cream
3 cups (750 ml) milk
2
1
⁄2 cups (625 ml) half ’n half or
evaporated milk
2 teaspoons (10 ml) vanilla extract
6 cups (1.5 L) heavy whipping cream
1
1
⁄2 cups (375 ml) milk
2 tablespoons (30 ml) vanilla extract
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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.
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.
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.
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.
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.
2 cups (500 ml) heavy whipping cream
2 teaspoons (10 ml) vanilla extract
1 cup (250 ml) graham cracker crumbs
3 16-ounce bags (454 g) fresh or
thawed frozen strawberries
3 tablespoons (45 ml) lemon juice
2 teaspoons (10 ml) mint extract
2 cups (500 ml) sugar
1
1
⁄2 cups (375 ml) half ’n half
1
1
⁄2 cups (375 ml) sugar
11⁄2 cups (375 ml) half ’n half
9 cups (2.25 L) half ’n half
1
1
⁄
2 cups (375 ml) sugar
3 tablespoons (45 ml) lime juice
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