Helpful Hints - Hershey's Dual IC13887 Instruction Manual

 Store the freezing canisters in the freezer so they are always ready for use. Keep
them wrapped in plastic bags to prevent freezer burn and store in an upright
position.
 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 canisters.
 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, 1 cup per freezing canister. 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.
 Ice cream or sorbets should be stored in airtight containers in the freezer. Do
NOT store in the freezing canisters.
 Do NOT operate this appliance for longer than 30 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 canisters were not cold enough. Check your freezer temperature to
be sure it is 0° F (-18° C) or colder. Be sure the freezing canisters are
completely frozen (no liquid sound when shaken) and were 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.
o The proportion of ingredients was incorrect. Check your recipe carefully and if
substitutions were made, be sure the total liquid ingredients are equal to the
original recipe.
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