Hamilton Beach 68990 User Manual

READ BEFORE USE
LIRE AVANT UTILISATION
LEA ANTES DE USAR

Visit www.hamiltonbeach.com for our
complete line of products and Use and
Care Guides – as well as delicious recipes,
tips, and to register your product online!

Rendez-vous sur www.hamiltonbeach.ca
pour notre liste complète de produits et de
nos manuels utilisateur – ainsi que nos
délicieuses recettes et nos conseils !

¡Visite www.hamiltonbeach.com (
o

www.hamiltonbeach.com.mx (México)
para ver otros productos de Hamilton Beach
o para contactarnos!

EE. UU.)

Ice Cream Maker

Sorbetière pour

Questions?

crème glacés

Please call us – our friendly
associates are ready to help.
USA: 1.800.851.8900

Questions ?
N’hésitez pas à nous appeler –
nos associés s’empresseront
de vous aider.
CAN : 1.800.267.2826

¿Preguntas?
Por favor llámenos – nuestros
amables representantes están
listos para ayudar.
EE. UU.: 1.800.851.8900
MEX: 01 800 71 16 100

Le invitamos a leer cuidadosamente este
instructivo antes de usar su aparato.

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Máquina para

Hacer Helados

English ...................... 2

Français ................... 16

Español ................... 30

IMPORTANT SAFEGUARDS

This is not a toy or children’s product. This product is not designed or intended for use by children age 12 or younger.

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 (including

children) 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. Close supervision is necessary when any appliance is used by

or near children. Children should be supervised to ensure that
they do not play with the appliance.

4. Check voltage to be sure that the voltage indicated on the

nameplate agrees with your voltage.

5. To protect against risk of electrical shock, do not put motor

housing of appliance in water or other liquid.

6. Unplug from outlet when not in use, before putting on or taking

off parts, and before cleaning.

7. Avoid contacting moving parts.

SAVE THESE INSTRUCTIONS!

Other Consumer Safety Information

This appliance is intended for household use only.
WARNING! Shock Hazard: This appliance has a polarized plug (one

wide blade) that reduces the risk of electric shock. The plug fits only
one way into a polarized outlet. Do not defeat the safety purpose of
the plug by modifying the plug in any way or by using an adapter.
If the plug does not fit fully into the outlet, reverse the plug. If it still
does not fit, have an electrician replace the outlet.

2

8. 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.

9. The use of attachments not recommended or sold by the

appliance manufacturer may cause fire, electric shock, or injury.

10. Do not use outdoors.

11. Do not let cord hang over edge of table or counter or touch hot

surfaces.

12. Keep hands and utensils out of canister while in use to reduce

the risk of injury 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. Do not operate dry. Always have mixture in canister.

15. Do not use appliance for other than intended purpose.

16. To turn motor off, remove plug from outlet.

The length of the cord used on this appliance was selected to
reduce the hazards of becoming tangled in or tripping over a longer
cord. If a longer cord is necessary, an approved extension cord
may be used. The electrical rating of the extension cord must be
equal to or greater than the rating of the appliance. Care must be
taken to arrange the extension cord so that it will not drape over
the countertop or tabletop where it can be pulled on by children or
accidentally tripped over.

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Parts and Features

BEFORE FIRST USE: Unpack ice cream maker. Wash all parts
except motor and bucket in hot, soapy water. Rinse; then dry.

*To order parts:
US: 1.800.851.8900
www.hamiltonbeach.com
Canada: 1.800.267.2826
Mexico: 01 800 71 16 100

Removable Plate*

Storage
Containers*

(optional accessories)

Handle

Bucket*

Storage Plug*

Locking
Button

MotorCover*

Mixing
Paddle*

Canister*

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How to Make Ice Cream

You will need approximately
10 pounds (4.5 kg) of ice and
4 cups (946 ml) of rock salt to
make ice cream.

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.

NOTE: Cooked recipes need to
be chilled before churning.

4 65 7

Insert mixing paddle into center
of canister.

4

1 2 3

Ice cream maker comes packed
as shown. Retain box for storage.

Prepare and pour ice cream
mixture into canister. Do not fill
above the FILL line. Place cover
onto canister.

bucket. Insert folded bottom plate
into bucket. Unfold and place on
bottom with raised center up.

Place filled canister in center of
bucket onto plate.

Remove motor from canister.Unfold rim and straighten out

Place motor over canister with
mixing paddle shaft inserted into
the hole in the bottom of the
motor.

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How to Make Ice Cream (cont.)

OR

8

Lift handle and lock into groove
by pressing down locking button
on top of motor.

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9

Place ice cream maker in kitchen
sink or in a large noncorrosive
pan to capture condensation.

10 11

Plug into outlet. The canister and
cover will begin to rotate. Allow
ice cream to churn for 2 minutes
before adding ice to bucket.

Arrange 1 to 2 inches (2.5 to

5.1 cm) of ice around the canister
in the bucket. Sprinkle 1 cup
(237 ml) of rock salt over ice.
Repeat layers up to the cover,
ending in rock salt. For best
results use 4 to 6 cups
(946 to 1402 ml) of rock salt.

5

How to Make Ice Cream (cont.)

12 13 14 15

Ice cream will churn for about 20
to 40 minutes depending on the
recipe. Ice cream is ready when
the motor stops or slows down.
Unplug from outlet to turn off
motor.

To remove the canister, push
down on the locking button,
move unit so that the power cord
on the motor is on the opposite
side or away from you, and move
the handle toward you. Remove
motor.

Lift out canister. Dispose of salty water from

bucket.

Remove any salt, ice, or water
from cover before removing

16

6

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cover. See “Tips” for firmer ice
cream.

17

Lift out mixing paddle and scrape
clean with a rubber spatula.

Tips for Best Results

• Firmness of ice cream depends on variables such as the recipe used,
room temperature, and temperature of ingredients before churn­freezing.

• Remember that artificial sweetner 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 sweetener = 2 teaspoons (10 ml) sugar
6 packets = 1/4 cup (59 ml)
8 packets = 1/3 cup (79 ml)
12 packets = 1/2 cup (118 ml)

• If recipe exceeds the FILL line, ice cream will overflow the canister.

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, freezer-safe container.
Storage containers can be ordered online or by phone. See page 3.

• Storage temperature must be 0°F (-18°C) or lower.

• Attach a label to the container with the date when it was made and
the kind of ice cream it is.

• Some recipes require the mixture to be precooked. Make the recipe
at least one day ahead. This will allow the mixture to cool completely
and increase volume. Prechilling the base mixture is strongly
recommended. Never try to shortcut the cooling time.

• For firmer ice cream, with motor removed and cover still on canister,
add additional layers of ice and rock salt to bucket, covering canister
and cover.

• For additional insulation, cover bucket with a towel or newspaper.
Allow ice cream to harden for 1 to 2 hours. Hardening time varies
with the type of ice cream was well as the air temperature.

• Ice cream may also be hardened by placing covered canister in a
home freezer for several hours OR by placing ice cream into a plastic
container that allows room for expansion and then placing in a home
freezer.

• Defrosted or semidefrosted ice cream should never be put back in
the freezer.

Remove ice cream from freezer about 30 minutes before serving and
place it in the refrigerator, or let it stand for 10 to 15 minutes at room
temperature.

TYPE OF ICE CREAM STORAGE TIME

Ice cream with uncooked ingredients up to 1 week
Sorbets 1 to 2 weeks
Cooked custard-style ice cream up to 2 weeks

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Care and Cleaning

Canister

w WARNING

Disconnect power before cleaning.
Do not immerse motor housing or cord in any liquid.

Bucket

Cover

Removable Plate

Electrical Shock Hazard.

1

8

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2

Wipe motor with a damp cloth. Wash plate, cover, mixing paddle,

Mixing Paddle Storage Plug

3

canister, bucket, and storage plug
in hot, soapy water. Rinse and
dry thoroughly.

NOTE: If left to air-dry, water
spots may appear on the canister.

DISHWASHER-SAFE

DO NOT use the “SANI” setting
when washing in the dishwasher.
“SANI” cycle temperatures could
damage your product.

Troubleshooting

PROBLEM PROBABLE CAUSE/SOLUTION

Unit does not stop churning. • 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; add more salt. Correct amount of salt must be used for ice
cream to freeze.

Ice is jammed. • Unplug unit from outlet. Turn canister in ice to free jammed ice. Plug in unit to restart.
Salty tasting ice cream. • While churning, check to ensure that salt water is draining out of the two openings in the bucket.

Poor drainage. • Make sure drain opening is not blocked with ice or salt.
Ice cream overflows canister

during churning.
Cover turns; canister does not

turn.

Before opening canister, wipe all salt, ice, and water from cover. Do not allow salt, ice, and water
to seep into the canister and ruin the ice cream.

• Ice cream mixture expands when frozen. If recipe exceeds the FILL line, ice cream will overflow
canister.

• Ensure cover is correctly seated on canister.

Recipes

Old-Fashioned Vanilla Ice Cream

This recipe takes a little longer, but it is worth the effort.
3 cups (710 ml) sugar

1/4 teaspoon (1.2 ml) salt
5 cups (1.18 L) whole milk
6 large eggs, beaten
4 1/2 cups (1.06 L) heavy whipping cream
1 Tablespoon (15 ml) vanilla extract

Directions:
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.

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Recipes (cont.)

Easy Vanilla Ice Cream

3 cups (710 ml) sugar
2 Tablespoons (30 ml) lemon juice
6 cups (1.42 L) heavy whipping cream
3 cups (710 ml) milk
1 Tablespoon (15 ml) vanilla extract

Directions:
Combine all ingredients; mix well. Pour into canister.

The following variations can be used with either of the Vanilla Ice
Cream recipes.

Black Forest Variation

Add 1/2 cup (118 ml) chocolate syrup and 1 can (16 1/2-ounce [468-g])
pitted bing cherries, drained and halved. Mix well. Pour into canister.

Chocolate-Covered Peanut Variation

Add 1 1/2 cups (355 ml) chocolate syrup and 1 bag (1.7-ounce [48-g])
chocolate-covered peanuts; mix well. Pour into canister.

Cookies and Cream Variation

Reduce sugar to 1 1/2 cups (355 ml). Break 30 cream-filled chocolate
sandwich cookies into small pieces; mix well. Pour into canister.

Orangeade 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 [510 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 (473 ml) chunky peanut butter into ice cream mixture; mix
well. Pour into canister.

Chocolate Chip Walnut Ice Cream

Add 2 cups (473 ml) semisweet chocolate bits and 1 cup (237 ml)
chopped walnuts; mix well. Pour into canister.

Strawberry-Banana Variation

Add 6 mashed bananas and 1 quart (946 ml) 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 (473 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 (237 ml) mashed bananas (about 6) and 12 crushed vanilla
wafers into ice cream mixture; mix well. Pour into canister.

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Recipes (cont.)

Rocky Road Ice Cream

3/4 cup (177 ml) unsweetened cocoa powder
2 1/4 cup (532 ml) sugar
3 cups (710 ml) milk
1 Tablespoon (15 ml) vanilla extract
Dash of salt
3 cups (710 ml) whipping cream
3 ounces (85 g) semisweet chocolate
1 1/2 cups (355 ml) miniature marshmallows
3/4 cup (177 ml) chopped pecans (optional)

Directions:
In heavy saucepan, combine cocoa powder and sugar. Gradually

stir in milk. Cook over low heat, stirring constantly, until 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 (340 g) unsweetened chocolate, chopped
3 cups (710 ml) half ’n half or evaporated milk
3 cups (710 ml) sugar
6 Tablespoons (89 ml) flour
1/2 teaspoon (2.5 ml) salt
6 eggs
4 1/2 cups (1.06 L) heavy whipping cream
1 Tablespoon (15 ml) vanilla extract
1 cup (237 ml) chopped nuts, optional

Directions:
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.

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Recipes (cont.)

Raspberry Ice Cream

3 cups (710 ml) sugar
4 1/2 cups (1.06 L) frozen raspberries, slightly thawed
2 Tablespoons (30 ml) lemon juice
3 cups (710 ml) heavy cream
3 cups (710 ml) milk

Directions:
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 semisweet chocolate chips (divided)
3 14-ounce (397-g) cans sweetened condensed milk
2 1/2 cups (591 ml) half ’n half or evaporated milk
2 teaspoons (10 ml) vanilla extract

Directions:
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.

Peach Ice Cream

3 cups (710 ml) chopped fresh or frozen peaches
2 1/4 cups (532 ml) sugar (divided)
6 cups (1.42 L) heavy whipping cream
1 1/2 cups (355 ml) milk
2 Tablespoons (30 ml) vanilla extract

Directions:
Combine the peaches with 1 cup (237 ml) of sugar and stir/mash

together. Let stand 1 hour. Add the remaining 2 cups (473 ml) sugar,
cream, milk, and vanilla extract into the peaches. Mix well. Pour into
canister.

Frozen Custard

12 eggs
3 cups (710 ml) milk
1 1/2 cups (355 ml) sugar
6 Tablespoons (89 ml) honey
1/4 teaspoon (1.2 ml) salt
6 cups (1.42 L) whipping cream
2 Tablespoons (30 ml) vanilla extract

Directions:
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 160°F (71°C). Cool quickly by placing pan in ice or
cold water and stirring for a 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.

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Recipes (cont.)

Fruit Sherbet

3 12-ounce (340 g) bags frozen fruit, unsweetened (strawberry,

peach, pineapple, or combination)
9 cups (2.13 L) half ’n half
1 1/2 cups (355 ml) sugar
3 Tablespoons (44 ml) lime juice

Directions:
In a blender or food processor, combine all ingredients and process

until well-blended and smooth. Pour into canister.

Strawberry Cheesecake Ice Cream

1 8-ounce (227-g) package cream cheese (softened)
2 cups (473 ml) frozen strawberries (slightly thawed)
2 (14-ounce [397-g]) cans sweetened condensed milk
2 cups (473 ml) heavy whipping cream
2 teaspoons (10 ml) vanilla extract
1 cup (237 ml) graham cracker crumbs

Directions:
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.

Strawberry Sorbet

1 1/2 cups (355 ml) sugar
3 cups (710 ml) water
3 16-ounce (454-g) bags fresh or thawed frozen strawberries
3 Tablespoons (44 ml) lemon juice

Directions:
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
2 teaspoons (10 ml) mint extract
2 cups (473 ml) sugar
1 1/2 cups (355 ml) half ’n half

Directions:
Chop chocolate into small pieces. Combine all ingredients. Mix well.

Pour into canister.

* For milder yogurt taste, replace the plain yogurt with

vanilla-flavored yogurt.

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Recipes (cont.)

* For milder yogurt taste, replace the plain yogurt with

vanilla-flavored yogurt.

Frozen Blueberry Yogurt

2 16-ounce (454-g) packages frozen blueberries, slightly thawed
2 2-pound (907-g) containers plain yogurt*
1 1/2 cups (355 ml) sugar
1 1/2 cups (355 ml) half ’n half

Directions:
Mash berries. Combine remaining ingredients. Refrigerate until chilled.

Mix well. Pour into canister.

Frozen Strawberry Yogurt Variation

Replace blueberries with 2 16-ounce (454-g) packages frozen
strawberries (processed with juice).

Frozen Raspberry Yogurt Variation

Replace blueberries with 2 16-ounce
raspberries.

(454-g)

packages frozen

Hot Fudge Sauce

3 1-ounce (28-g) squares unsweetened chocolate
1/2 cup (118 ml) half ’n half
3/4 cup (177 ml) sugar
Dash of salt
1/4 cup (59 ml) butter or margarine
1 teaspoon (5 ml) vanilla extract

Directions:
In medium saucepan, combine chocolate, half ’n half, sugar, and

salt. Cook over medium heat, stirring continuously until chocolate is
melted. Remove from heat and whisk in vanilla extract and butter.
Continue to whisk until smooth. Serve warm over ice cream.

Lemon Sauce

3/4 cup (177 ml) sugar
1 Tablespoon (15 ml) cornstarch
Dash of salt
3/4 cup (177 ml) water
1 large egg, beaten
3 Tablespoons (44 ml) lemon juice
1 Tablespoon (15 ml) butter or margarine

Directions:
In medium saucepan, combine sugar, cornstarch, and salt. Mix until

all ingredients are combined. Add water and cook over medium heat,
stirring continuously until steaming. In medium bowl, slightly beat
eggs. Slowly whisk in half of the hot mixture; then pour back into
saucepan. Cook over medium-low heat until slightly thick, about
5 minutes. Remove from heat and whisk in lemon juice and butter.
Continue to whisk until smooth. Serve warm or cold over vanilla ice
cream.

Peanut Butter Sauce

1 cup (237 ml) sugar
1 Tablespoon (15 ml) white corn syrup
1/4 teaspoon (1.2 ml) salt
3/4 cup (177 ml) milk
6 Tablespoons (89 ml) peanut butter
1 teaspoon (5 ml) vanilla extract

Directions:
In medium saucepan, combine sugar, syrup, salt, and milk. Cook over

medium-low heat, stirring continuously until thickened. Stir in peanut
butter and vanilla until smooth. Remove from heat and cool.

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