Hamilton Beach Ice Cream Maker User Manual

Hamilton Beach Ice Cream Maker User Manual

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

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

3. This appliance shall not be used by children. Keep the appliance and its cord out of reach of

4. Close supervision is necessary when any appliance is used near 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

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

7. Avoid contacting moving

8. Keep hands and utensils out of freezer bowl while in use to reduce the risk of injury to persons or to the appliance

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 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

11. Do not use

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

14. Check that the appliance is OFF ( ) before plugging cord into wall outlet. To disconnect, turn the control toOFF (); then remove plug from wall outlet. To unplug, grasp the plug and pull from the outlet. Never pull from the power

15. Do not use appliance for other than intended

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.

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.

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
• Never clean with scouring powders or hard
• All parts are to be cleaned with warm,
• Do not unplug the unit by pulling on

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,

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 Only add artifi- cial 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 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 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)

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
   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”

3. Prepare one of the suggested recipes or one of your own You can use any recipe for ice cream, frozen yogurt, or frozen dessert.

4. Pour ice cream mixture into
   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

6. Place filled canister in center of

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
   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

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 Ice cream is ready when motor stops or nearly stops.

11. Unplug unit from 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

13. Drain water from bucket through the drain

14. Add additional layers of ice and salt to bucket, covering canister and

15. For additional insulation, cover bucket with a towel or 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:
    placing covered canister in a home freezer for several hours
    OR

• placing ice cream into a plastic container that allows room for expansion and then placing in home

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
• Storage temperature must be 0ºF (-18ºC) or
• Attach a label to the container with the date when it was made and the kind of ice cream it
• Defrosted or semi-defrosted ice cream must never be put back in the

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

Cleaning Ice Cream Maker

1. Unplug unit from electrical Wipe motor with a damp cloth.
2. Wash storage plug, cover, dasher, canister, and bucket in hot, soapy Rinse and dry thoroughly.

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

Troubleshooting

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.

Ice is jammed.| •        Unplug unit from electrical outlet. Turn canister in ice to free jammed ice. Plug in unit to restart.
Salty tasting ice cream.| •        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.

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 added as the ice melts to keep the canister covered with ice and salt.
Ice cream overflows canister during churning.| •        Ice cream mixture expands when frozen. If recipe exceeds the FILL LINE, ice cream will overflow canister.
Cover turns, canister does not turn.| •        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
6 large eggs, beaten
41⁄2 cups (1.125 L) heavy whipping cream 1 tablespoon (15 ml) vanilla extract
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
3 cups (375 ml) milk
1 tablespoon (15 ml) vanilla extract
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]) 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.

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
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)
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
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
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.

Raspberry Ice Cream

3 (750 ml) cups sugar
41⁄2 cups (1.125 L) frozen raspberries, slightly thawed

• tablespoons (30 ml) lemon juice
• cups (750 ml) heavy cream

3 cups (750 ml) milk
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 Cream1 12-ounce (340 g) bag semi-sweet chocolate chips

(divided)

3 14-ounce (396 g) cans sweetened condensed milk
21⁄2 cups (625 ml) half ’n half or evaporated milk
2 teaspoons (10 ml) vanilla extract
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 mix- ture. 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
1⁄4 teaspoon (1.25 ml) salt
6 cups (1.5 L) whipping cream

• tablespoons (30 ml) vanilla extract
  In medium saucepan, beat together eggs, milk, sugar, honey, and salt. Cook over low heat, stir- ring 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

• cups (750 ml) chopped fresh or frozen peaches
  21⁄4 cups (560 ml) sugar (divided)
  6 cups (1.5 L) heavy whipping cream 11⁄2 cups (375 ml) milk
  2 tablespoons (30 ml) vanilla extract
  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.

Strawberry Cheesecake Ice Cream

• 8-ounce (227 g) package cream cheese (softened)
• cups (500 ml) frozen strawberries (slightly thawed)

2 (14-ounce [396 g]) can sweetened condensed milk
2 cups (500 ml) heavy whipping cream 2 teaspoons (10 ml) vanilla extract
1 cup (250 ml) graham cracker crumbs

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)
9 cups (2.25 L) half ’n half 11⁄2 cups (375 ml) sugar
3 tablespoons (45 ml) lime juice
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
3 16-ounce bags (454 g) fresh or thawed frozen strawberries
3 tablespoons (45 ml) lemon juice
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 (500 ml) sugar
11⁄2 cups (375 ml) half ’n half
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-pound (907 g) containers plain yogurt*
  11⁄2 cups (375 ml) sugar
  11⁄2 cups (375 ml) half ’n half
  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.

Customer Service

If you have a claim under this warranty, please call our Customer Service Number. For faster service please have model, series, and type numbers ready for operator to assist you. These numbers can be found on the bottom of your appliance.

MODEL: ___  TYPE: ____  SERIES:

This warranty applies to products purchased in the U.S. or Canada.

LIMITED WARRANTY

This product is warranted to be free from defects in material and workmanship for a period of one (1) year for Hamilton Beach products or one hundred eighty (180) days for Proctor-Silex and Traditions products from the date of original purchase, except as noted below. During this period, we will repair or replace this product, at our option, at no cost. THE FOREGOING WARRANTY IS IN LIEU OF ANY OTHER WARRANTY, WHETHER EXPRESS OR IMPLIED, WRITTEN OR ORAL INCLUDING ANY WARRAN- TY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE. ANY LIABILITY IS EXPRESSLY LIMITED TO AN AMOUNT EQUAL TO THE PURCHASE PRICE PAID, AND ALL CLAIMS FOR SPECIAL, INCIDENTAL AND CONSEQUENTIAL DAMAGES ARE HEREBY EXCLUDED. There is no warranty with
respect to the following items that are subject to wear, which may be supplied with this product: glass parts, glass containers, cutter/strainers, blades, drip valve seals, gaskets, clutches, and/or agitators. This warranty extends only to the original consumer purchaser and does not cover a defect resulting from abuse, misuse, neglect, use for commercial purposes, or any use not in conformity with the printed directions. This warranty gives you specific legal rights, and you may also have other legal rights which vary from state to state, or province to province. Some states or provinces do not allow limitations on implied warranties or special, incidental or consequential damages, so the foregoing lim- itations may not apply to you.
If you have a claim under this warranty, DO NOT RETURN THE APPLIANCE TO THE STORE! Please call our CUSTOMER SERVICE NUMBER. (For faster service please have model, series, and type numbers ready for operator to assist you.)
CUSTOMER SERVICE NUMBERS In the U.S. 1-800-851-8900 In Canada 1-800-267-2826
hamiltonbeach.com • proctorsilex.com KEEP THESE NUMBERS FOR FUTURE REFERENCE!

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References

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• Home | ProctorSilex.com
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