Hamilton Beach 68330N 4 Quart Ice Cream Maker Manual

IMPORTANT SAFEGUARDS

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 instructions.
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 safety.
3. This appliance shall not be used by children. Keep the appliance and its cord out of reach of children.
4. Close supervision is necessary when any appliance is used near children. 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 liquid.
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 cord.
7. Avoid contacting moving parts.
8. Keep hands and utensils out of freezer bowl while in use to reduce the risk of injury to persons or to the appliance itself.
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 manner. 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 injury.
11. Do not use outdoors.
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 oven.
14. Check that the appliance is OFF before plugging cord into wall outlet. To disconnect, turn the control to OFF ; then remove plug from wall outlet. To unplug, grasp the plug and pull from the outlet. Never pull from the power cord.
15. Do not use appliance for other than intended purpose.
16. 
    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.

SAVE THESE INSTRUCTIONS

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.

An authorized service representative should perform any servicing other than cleaning and user maintenance. Authorized service personnel only should do repair.

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.

Parts and Features

1. Motor
2. Cover
3. Canister
4. Drain
5. Bucket
6. Dasher
7. Storage Plug

Usage Tips

How to Make Ice Cream

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:

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

Troubleshooting

Recipes

Old Fashioned Vanilla Ice Cream
This recipe takes a little longer, but it is worth the effort.
3 cups (750 ml) sugar
6 large eggs, beaten
¹⁄₄ teaspoon (1.25 ml) salt
4¹⁄₂ cups (1.125 L) heavy whipping cream
5 cups (1.25 L) whole milk
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
3 cups (375 ml) milk
2 tablespoons (30 ml) lemon juice
1 tablespoon (15 ml) vanilla extract
6 cups (1.5 L) heavy whipping cream
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
2 1 ⁄ 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
1 1 ⁄ 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
4 1 ⁄ 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
2 tablespoons (30 ml) lemon juice
4¹⁄₂ cups (1.125 L) frozen raspberries,
3 cups (750 ml) heavy cream slightly thawed
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 Cream
1 12-ounce (340 g) bag semi-sweet chocolate chips (divided)
3 14-ounce (396 g) cans sweetened condensed milk
2 1 ⁄ 2 cups (625 ml) half 'n half or evaporated milk
2 teaspoons (10 ml) vanilla extrac
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 mixture. Mix well. Pour into canister.

Frozen Custard
12 eggs
¹⁄₄ teaspoon (1.25 ml) salt
3 cups (750 ml) milk
6 cups (1.5 L) whipping cream
1¹⁄₂ cups (375 ml) sugar
2 tablespoons (30 ml) vanilla extract
6 tablespoons (90 ml) honey
In medium saucepan, beat together eggs, milk, sugar, honey, and salt. Cook over low heat, stirring 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
3 cups (750 ml) chopped fresh or frozen peaches
6 cups (1.5 L) heavy whipping cream
1¹⁄₂ cups (375 ml) milk
2¹⁄₄ cups (560 ml) sugar (divided)
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
1 8-ounce (227 g) package cream cheese (softened)
2 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 1 1 ⁄ 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
1 1 ⁄ 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.