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Tips For Great Results - KitchenAid 5KICA0WH Manual

Ice cream maker attachment
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USING THE ICE CREAM MAKER ATTACHMENT

TIPS FOR GREAT RESULTS

• The freeze bowl must be completely
frozen to make ice cream or other
frozen desserts.
• For best results, store the freeze bowl
in the back of your freezer where the
temperature is coldest for at least 15
hours. Adjusting your freezer to its
coldest setting will help the freeze
bowl make firmer ice cream faster.
• Storing the freeze bowl in the freezer
at all times allows you the flexibility to
make your favourite frozen desserts
on a whim.
• For recipes that need to be pre-
cooked, allow the mixture to cool
completely in the refrigerator.
• All batter recipes need to be
completely chilled in the refrigerator
before making ice cream.
• Most ice cream recipes call for a
combination of cream, milk, eggs, and
sugar. The type of cream you choose
will determine how rich in flavour
and how creamy the texture of the
finished result. The higher percentage
of fat in the cream, the richer and
creamier your ice cream will be. Any
combination can be used, as long
as the liquid measurement stays the
same. Lighter ice creams can be made
by using more milk than cream, or
by eliminating cream. Skim milk will
work, but there will be a noticeable
difference in texture.
TYPE OF CREAM
Heavy Cream
Whipping Cream
Light Cream
Half and Half
14 | USING THE ICE CREAM MAKER ATTACHMENT
• When mixing an ice cream recipe
that calls for solid ingredients such
as fruits, nuts, candies, or chocolate
chips, it is best to wait until the final
two minutes of the mixing process to
add them.
• Ice cream making is a two-part
process: conversion and ripening.
Mixing batter into ice cream is the
conversion process in which the ice
cream consistency will be similar to
soft serve. The ripening process takes
place in the freezer, where the ice
cream will harden over
a period of 2-4 hours.
• Follow recommended mixer speeds.
Faster speeds will slow the conversion
process.
• Batter volume grows significantly
during the conversion process.
• Initial batter volume should not
exceed 46 oz. (1.4 L) to produce 2
quarts (1.9 L) of ice cream.
• Keep in mind that freezing subdues
sweetness, so recipes won't taste
quite as sweet once they are frozen.
FAT %
36%
30%
18%
10%

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