Waring PARLOR Manual
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Waring PARLOR Manual

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  • Page 2 Waring Ice Cream Parlor manual Waring Corporation 1970s Exported from Wikisource on June 8, 2022...
  • Page 4 IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: READ ALL INSTRUCTIONS. 2. To protect against electrical hazards do not immerse motor and base assembly in water or other liquid. 3. Close supervision is necessary when any appliance is used by or near children.

  • Page 5: Table Of Contents

    Congratulations on acquiring this exciting new frozen dessert appliance! You and your family will enjoy making and eating your own favorite recipes as often as you wish for years. INDEX Caring For Your Waring Ice Cream Parlor™ Making Frozen Desserts the Waring Way Special Tips Recipes...
  • Page 6 This work is in the public domain in the United States because it was legally published within the United States (or the United Nations Headquarters in New York subject to Section 7 of the United States Headquarters Agreement) between 1923 and 1977 (inclusive) without a copyright notice.

  • Page 7: Caring For Your Waring Ice Cream Parlor

    Following Fig. 1 the directions below will ensure trouble-free enjoyment of your Waring Ice Cream Parlor™ for years to come. Wash the cream can, dasher, can lid, and support arm in very hot, soapy water before each use. ONCE THE...
  • Page 8 bucket thoroughly with hot water until all trace of salt residue is gone. Clean the outside surface of the motor and base assembly with a damp cloth after each use. NEVER IMMERSE MOTOR AND BASE ASSEMBLY IN WATER OR OTHER LIQUID.

  • Page 9: Making Frozen Desserts The Waring Way

    Aside from the Waring Ice Cream Parlor™ itself and the mixture to be processed the only things you need to make perfect frozen desserts are:...
  • Page 10 located on the underside of the ice bucket engages with the DRIVE SHAFT protruding from the top of the base assembly. (Refer to Fig. 1) Rotate the ice bucket until it drops down over the raised STOP LUGS on the base assembly and seats firmly.
  • Page 11 SUPPORT ARM onto the hexagonal tip of the dasher shaft extending up through the can lid. Grasp both ends of the support arm, and rotate it until the ends drop into the cutouts in the rim of the ice bucket. Press downward lightly on the ends of the support arm and rotate the support arm counterclockwise until it stops and is securely locked into place.
  • Page 12 Most of the ice will have melted by this time, and little additional freezing would take place if it were run longer.) The motor of your Waring Ice Cream Parlor™ is equipped with a device to prevent overheating should the appliance be running unattended when a stall occurs.
  • Page 13 BEFORE REMOVING ANY PARTS. When processing has been completed, unplug Waring Ice Cream Parlor.™ Remove ice bucket from base assembly and set it on the counter. Remove support arm from ice bucket by pushing down gently on both ends, rotating clockwise, and lifting off. Wipe any ice or salt from can lid, and lift can out of ice bucket with cover and dasher still in place.
  • Page 14 plastic freezer containers with tight fitting lids, allowing about 1/2" for additional expansion. Place covered can or containers into refrigerator freezing compartment for 1-2 hours. It may be necessary to temporarily adjust your refrigerator's temperature control to a lower than normal setting in order to get the processed mixture to set up firmly.

  • Page 15: Special Tips

    SPECIAL TIPS If you use your own recipe, remember to adjust the ingredient quantities for a maximum 2 quart yield. If you make up your mixture well ahead of time, and prechill for an hour or two in your refrigerator's milk storage area, the subsequent processing time will be reduced.
  • Page 16 Waring Ice Cream Parlor.™ Remember that: MORE SALT (UP TO A FULL BOX) — FASTER PROCESSING, COARSER TEXTURE LESS SALT (DOWN TO 1/2 BOX) — SLOWER...

  • Page 17: Recipes

    RECIPES The wide variety of frozen desserts that can be made in your Waring Ice Cream Parlor™ all stem from just a few basic types characterized by the main ingredients of the mixture to be frozen. Following are brief descriptions of the basic types, along with typical two-quart-yield recipes for each.

  • Page 18: Plain Ice Cream

    PLAIN ICE CREAM PLAIN ICE CREAM refers to any ice cream made without eggs and which contains relatively small amounts of flavoring ingredients in the form of extracts, powders or syrups. Examples are: Vanilla, Chocolate, Maple, Coffee, Pistachio, etc. RECIPE FOR PLAIN VANILLA ICE CREAM 2 cups heavy cream (1 pint) 2 cups light cream (1 pint) 1 cup sugar...
  • Page 19 2 cups heavy cream (1 pint) 2 cups light cream (1 pint) 1 cup sugar 1/2 cup Hershey's Chocolate Syrup or 6 Tbsp. Hershey's Cocoa 1-1/2 tsp. pure vanilla extract 1/4 tsp. ground cinnamon 1/8 tsp. salt Pour cream directly into cream can. Add sugar, chocolate flavoring, vanilla, cinnamon, and salt.
  • Page 20 until sugar dissolves. Fold walnuts into the mixture after processing but before hardening. RECIPE FOR COFFEE ICE CREAM 2 cups heavy cream (1 pint) 2 cups light cream (1 pint) 3 Tbsp. instant powdered coffee 1 cup sugar 1/8 tsp. salt Pour cream directly into cream can.
  • Page 21 1/2 cup shopped, unsalted pistachio nuts or 1/2 cup slivered almonds Pour cream directly into cream can. Add sugar, almond extract, and salt. Stir with wooden spoon or plastic spatula until sugar dissolves. Fold nuts into mixture after processing but before hardening.

  • Page 22: French Ice Cream (Uncooked)

    1/2 box instant vanilla pudding 2 cups milk (1 pint) 2 cups Half & Half (1 pint) 1-1/2 tsp. pure Vanilla extract With your Waring mixer, beat eggs in mixing bowl until fluffy. Add remaining ingredients and continue beating until...
  • Page 23 1-1/2 tsp. pure vanilla extract 1 tsp. chocolate extract 1/4 tsp. ground cinnamon With your Waring mixer, beat eggs in mixing bowl until fluffy. Add remaining ingredients and continue beating until sugar and chocolate pudding dissolve. Pour mixture into cream can.
  • Page 24 2 cups Half & Half (1 pint) 1 Tbsp. maple extract 1/2 to 1 cup chopped walnuts (as desired) With your Waring mixer, beat eggs in mixing bowl until fluffy. Add all remaining ingredients except walnuts, and continue beating until sugar and vanilla pudding dissolve.
  • Page 25 With your Waring mixer, beat eggs in mixing bowl until fluffy. In separate mixing bowl, combine sugar, salt, vanilla pudding, and instant coffee. Add to eggs, along with remaining ingredients, and continue beating until sugar and vanilla pudding dissolve. Pour mixture into cream can.
  • Page 26 2 cups all purpose cream (1 pint) 1-1/2 tsp. pure vanilla extract With your Waring mixer, beat eggs in mixing bowl until fluffy. In saucepan, combine sugar, flour, and salt and gradually stir in Half & Half. Cook and stir over low heat or in double boiler until sugar is dissolved and mixture begins to thicken.
  • Page 27 2 cups all purpose cream (1 pint) 1-1/2 tsp. pure vanilla extract 2 squares unsweetened chocolate With your Waring mixer, beat eggs in mixing bowl until fluffy. In saucepan, melt 2 squares unsweetened chocolate over low heat. In second mixing bowl, combine sugar, flour, and salt, and gradually stir in Half &...
  • Page 28 1 Tbsp. maple extract 1/2 to 1 cup chopped walnuts (as desired) With your Waring mixer, beat eggs in mixing bowl until fluffy. In saucepan, combine sugar, flour, and salt and gradually stir in Half & Half. Cook and stir over low heat or in double boiler until sugar is dissolved and mixture begins to thicken.
  • Page 29 2 cups all purpose cream (1 pint) 1-1/2 tsp. pure vanilla extract With your Waring mixer, beat eggs in mixing bowl until fluffy. In saucepan, combine sugar, flour, salt, and instant coffee, and gradually stir in Half & Half. Cook and stir over low heat or in double boiler until sugar is dissolved and mixture begins to thicken.
  • Page 30 1/2 cup chopped, unsalted pistachio nuts or 1/2 cup slivered almonds With your Waring mixer, beat eggs in mixing bowl until fluffy. In saucepan, combine sugar, flour, and salt, and gradually stir in Half & Half. Cook and stir over low heat or in double boiler until sugar is dissolved and mixture begins to thicken.

  • Page 31: Fruit Ice Cream

    FRUIT ICE CREAM FRUIT ICE CREAM is made from either plain or French vanilla ice cream by adding fruit puree and/or fruit pieces to the basic mix. If the fruit is reduced to a puree, it can be added to the mix at the start of the freezing process. If, however, large bite-size pieces of fruit are desired in the finished ice cream, it is better to mix them in by hand at the finish of the freezing process, just prior to hardening.
  • Page 32 2. After aging, save aside whatever portion of the fruit you wish to add later as whole pieces, and puree the rest into the syrup. Your Waring Blendor® will puree fruit. Add the pureed fruit and syrup to the basic cream mix just before processing.
  • Page 33 and drained fruit and proceed as in step (2) above for fresh fruit.

  • Page 34: Ice Milk

    ICE MILK ICE MILK refers to a frozen dessert in which all or most of the high fat-content cream is replaced by milk, but which otherwise contains the same ingredients as ice cream. RECIPE FOR VANILLA ICE MILK 4 cups whole milk or 99% fat free milk 1 cup sugar 1-1/2 tsp.
  • Page 35 1 cup sugar 1/2 cup Hershey's Chocolate syrup or 6 Tbsp. Hershey's Cocoa 1-1/2 tsp. pure vanilla extract 1/4 tsp. ground cinnamon 1/8 tsp. salt Pour milk directly into cream can. Add sugar, chocolate flavoring, vanilla, cinnamon, and salt. Stir with wooden spoon or plastic spatula until sugar dissolves.
  • Page 36 RECIPE FOR COFFEE ICE MILK 4 cups whole milk OR 99% fat free milk 1 cup sugar 1-1/2 tsp. pure vanilla extract 1/8 tsp. salt 3 Tbsp. instant powdered coffee Pour milk directly into cream can. Add instant coffee and stir to blend.

  • Page 37: Fruit Sherbet

    SHERBET FRUIT SHERBETS are similar to ice milks with the exception that substantial amounts of fruit juices are used as the primary flavoring ingredient. RECIPE FOR ORANGE SHERBET 3 cups whole milk 2 cups 100% pure orange juice 1-1/2 cups sugar 1/8 tsp.
  • Page 38 4 Tbsp. cold water juice of 3 lemons 1-1/2 cups sugar few grains of salt 3 cups milk 2 cups medium cream In cream can, dissolve gelatin in 4 Tbsp. cold water. Add remaining ingredients. Stir with wooden spoon or plastic spatula until sugar dissolves.

  • Page 39: Fruit Ice

    FRUIT ICE FRUIT ICE is similar to a sherbet, except that it contains no milk or other dairy product, and consists primarily of fruit juices, water, and sweetener. RECIPE FOR GRAPEFRUIT ICE 3 cups water 2 cups sugar 3 cups grapefruit juice 1 Tbsp.
  • Page 40 RECIPE FOR ORANGE ICE 3 cups water 2 cups sugar 3 cups orange juice 1 Tbsp. grated orange rind 1/2 cup lemon juice In saucepan, combine water and sugar. Bring to a boil, and simmer 5 minutes. Remove from heat and chill. Pour chilled mixture into cream can.

  • Page 41: Frozen Yogurt

    FROZEN YOGURT FROZEN YOGURT is a variation of ice milk or sherbet in which most or all of the milk has been replaced by cultured yogurt, which lends a characteristic "tangy" flavor. The use of the low-fat variety of yogurt makes true low calorie frozen desserts possible.
  • Page 42 1 cup sugar 1 cup fresh, frozen, or canned fruit of your choice Spoon yogurt directly into cream can. Puree sugar and fruit together in your Waring Blendor® and add to yogurt. RECIPE FOR LOW-CALORIE PINEAPPLE YOGURT DESSERT 8 oz. can juice-packed crushed pineapple 1 envelope plain gelatin 4 Tbsp.
  • Page 45 About this digital edition This e-book comes from the online library Wikisource This multilingual digital library, built by volunteers, is committed to developing a free accessible collection of publications of every kind: novels, poems, magazines, letters... We distribute our books for free, starting from works not copyrighted or published under a free license.
  • Page 46 KABALINI Bromskloss Tene~commonswiki AzaToth Bender235 PatríciaR ↑ https://en.wikisource.org ↑ https://www.creativecommons.org/licenses/by-sa/3.0 ↑ https://www.gnu.org/copyleft/fdl.html ↑ https://en.wikisource.org/wiki/Wikisource:Scriptorium...

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