Helpful Hints - GE 681131067652 Owner's Manual

Helpful Hints

• Some recipes require the mixture to be pre-cooked. Make the recipe at least
one day ahead. This will allow the mixture to cool completely and add volume.
• Uncooked recipes will yield the best results when an electric mixer is used to
cream the eggs and sugar. This helps to increase volume in the ice cream
mixture.
• Most ice cream recipes are a combination of cream, milk, eggs and sugar. You
can use any type of cream you like, but the type of cream you use will affect the
flavor and texture. The higher percentage of fat, the richer the ice cream and
the softer the texture. For example, heavy cream has at least 36% fat, followed
by whipping cream (30%), coffee or light cream (18%) and half & half (10%).
Any combination can be used, but make sure the liquid measurement remains
the same. For example, lighter ice creams can be made by using more milk
than cream, or by eliminating cream altogether. Skim milk may be used, but
there will be a noticeable difference in texture.
• The ice cream mixture will stay fresh in the refrigerator for several days. Be sure
to shake well before adding to the canister.
• When pouring mixture into the canister stop when the mixture reaches the
maximum fill line located on the paddle (mixture will increase in volume
during the freezing process).
• Alcohol inhibits the freezing process. Use flavorings or extracts. If alcohol must
be added to a recipe, add when the mixture is semi-stiff.
• The flavor of a sorbet will depend greatly on the ripeness and sweetness of the
fruit and/or juice. If fruit is too tart, add sugar; if the fruit is very ripe, decrease
or omit the sugar. Freezing subdues sweetness, so the recipe will not be quite as
sweet when frozen.
• Artificial sweeteners can be used as a substitute for sugar. Heat affects the
sweetness of artificial sweetener. Only add artificial sweeteners to a mixture that
is cold or completely cooled. When a recipe calls for heating liquid to dilute
sugar, omit the heating process and simply stir the sweetener until well
dissolved.
1 packet of sweetener = 2 teaspoons (10ml) sugar
6 packets =
8 packets=
12 packets=
• The ice cream mixture should be liquid when preparation starts. Do no use stiff
mixtures (i.e. whipped cream, frozen liquids)
• When adding your own recipes, you should change all ingredients to the same
percentage.
• Do not operate the appliance longer than required. If after 40 minutes, the
mixture is not yet solid, or has thawed again, do not continue.
• Possible reasons for mixture not freezing:
– the freezer canister was not cold enough
– the mixture was too warm
– the proportion of ingredients was incorrect
1 ⁄ cup (60ml)
2
1 ⁄ cup (75ml)
3
1 ⁄ cup (125ml)
2
5