Helpful Hints - West Bend IC13886WB Instruction Manual

 Store the freezing canister in the freezer so it is always ready for use. Keep it
wrapped in a plastic bag to prevent freezer burn and store in an upright position.
 For easier storage of the appliance when not in use, the outer bowl can be
removed from the support stand. However, the fit is tight and they may be difficult
to separate. To aid in easy separation, rub some dish soap on the shaft of the
support stand before assembling the outer bowl on to it.
 Homemade ice cream recipes use only fresh ingredients; therefore, they do not
have the same consistency as store-bought ice creams which use gums and
preservatives to make them firmer. If you prefer a firmer consistency, place the
frozen ice cream in an airtight container and store it in the freezer for one or more
hours until the desired consistency is achieved.
 For recipes that require pre-cooking, prepare the mixture a day ahead and store
overnight in the refrigerator. This will allow the mixture to completely cool and
increases the volume.
 Ice cream mixtures may be stored in the refrigerator up to 3 days prior to freezing.
Be sure to mix well before adding the mixture to the freezing canister.
 The most common ingredients in ice cream are cream, sugar, eggs, and milk. For
the richest flavor and creamiest texture, use a cream containing the highest
percentage of fat. Heavy cream has the highest fat content (approximately 36%),
Whipping Cream (30%), Coffee/Light Cream (18%), and Half & Half (10%).
Substitutions of milk products (both cream and milk) may be used to reduce the fat
content. However, this may change the taste, consistency, and texture of the ice
cream. When substituting ingredients, be sure the total liquid measurement
remains the same as the original recipe.
 Artifical sweeteners may be used to replace sugar in a recipe. Add only to a
cooled mixture as heat affects the sweetness.
 Do not fill above the "MAX" fill line, 2 cups of liquid. This will prevent overflow
during ice cream expansion.
 For recipes containing alcohol, add the alcohol during the last 2 minutes of the
freezing process. Alcohol can adversely affect the freezing process if added earlier.
 The flavor of sorbets is greatly dependent on the ripeness and sweetness of the
fruit or juice used so be sure to taste the mixture prior to freezing. If the flavor is
too tart, add sugar. For fruits that are very ripe and sweet, decrease the amount of
sugar. Note: Freezing reduces sweetness.
 The ice cream or sorbet mixture must be liquid before freezing. Do not use stiff or
frozen ingredients such as whipped cream or frozen liquids or juices.
 Mashed fruits work best in this machine; add in the last 3 minutes of mixing. The
consistency of finished ice cream may be affected when adding mashed fruits.
 For a soft serve twist, hold your bowl or cone close to the dispensing assembly
and turn as ice cream is dispensed.
 Do NOT operate this appliance for longer than 40 minutes at a time. If the mixture
is not frozen or has begun to thaw, do not continue. Possible reasons for the
mixture not freezing include:
o Freezing canister was not cold enough. Check your freezer temperature to be
sure it is 0° F (-18° C) or colder. Be sure the freezing canister is completely
frozen (no liquid sound when shaken) and was left in the freezer for a minimum
of 16 to 24 hours.
o The mixture was too warm. Ingredients should be chilled prior to mixing and
should be kept refrigerated until ready to freeze in the ice cream machine.
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