Some recipes require the mixture to be pre-cooked. In a separate bowl allow
the mixture to cool completely and place in refrigerator to pre-chill before
adding to the ice cream maker chute.
Most ice cream recipes are a combination of cream, milk, eggs and sugar. You
can use any type of cream. Please note that the type of cream you use will
have an impact on the texture and flavor of your ice cream. The higher
percentage of fat the richer the ice cream flavor and the softer the texture.
Any combination of milk and cream can be used but make sure the liquid
measurements remain the same. FOR EXAMPLE: Lighter, fewer calories, ice
cream can be made with using more milk than cream or by not using any
cream at all. Skim milk will work, but there will be a noticeable difference in
Alcohol inhibits the freezing process. To add alcohol to the recipes, add when
the mixture is semi-stiff.
The taste of sorbet will depend greatly on the ripeness and sweetness of the
fruit. If the fruit is too tart add a little sugar. If the fruit is too ripe delete
DO NOT use stiff mixtures (whipped cream, frozen liquids). The recipe
ingredients should be liquid when preparation starts.
DO NOT operate ice cream maker longer than required. If after 40 minutes
the mixture is not solid, or has thawed again, do not continue. Possible
failure may have been the inner bowl was not cold enough, the mixture was
too warm or the ingredients portions were incorrect.
When adding ingredients such as chips and nuts this should be done 5
minutes before ice cream is complete.
Simple Vanilla Ice Cream (no eggs)
2 cups heavy cream, chilled
1 cup of whole milk, chilled
3/4 cup sugar
1 teaspoon vanilla extract
In a large bowl, stir together the milk, cream, sugar, and vanilla extract until the
sugar has dissolved.
Switch ice cream maker ON and pour the mixture into the ice cream maker chute
while paddle is moving. After the ice cream has thickened, about 30 minutes later,
the ice cream is ready to serve.