Ice Cream Maker Instructions

Updated March 23, 2017

Nancy Johnson receives credit for inventing the first ice cream maker in 1847. Her hand-cranked model remained popular for decades. Ice cream makers have changed how ice cream is made. Hand-crank models require the addition of salt and ice to make ice cream. Today's models, though, require only the basic ingredients of ice cream. The machine provides the freezing capability.

Ice Cream Ingredients

Ice cream is composed of dairy with 9 to 12 per cent milk solids and at least 10 per cent milk fat. Premium ice creams go as high as 16 per cent on milk fat content. Milk solids are proteins found in milk. 12 to 16 per cent of ice cream consists of sweeteners, usually sugar or corn syrup or a combination of the two. The last ingredient is a stabiliser or emulsifier, which totals less than 1 per cent of the mix. The remaining 55 to 64 per cent of ice cream consists of water, which usually comes directly from the milk.

Preparing Your Machine

Before using an ice cream maker for the first time, wash it. Do not submerge the motor portion of the machine. Instead, wipe it with a soft cloth. You can wash the lid, freezing arm and bowl in warm soapy water. Be sure to wipe them dry.

The bowl of modern motorised ice cream makers does the freezing. It must be extremely cold. Find a level spot in your freezer and pop your bowl in to chill. The cuisinart ICE-20 requires 6 to 22 hours for freezing the bowl. Six to 24 hours is a standard range. Check your instruction booklet for exact figures.

Once the freezing solution hidden beneath the outer and inner wall of your bowl has frozen, you are ready to make ice cream. Remove the bowl for the freezer and find an appropriate area to make your ice cream. The best place is a cool area out of the sun. Make sure you put your machine in a spot where you can look inside to check the consistency, and don't forget to put the machine near a power outlet.

Once your machine is ready, connect your bowl to the motorised lid. Make sure the paddle is in place. Then plug in the machine. Immediately start the motor. Otherwise, the paddle sometimes freezes to the bottom of the bowl. While the machine begins to crank, gather your ingredients.

Using Your Machine

Pour in your ingredients according to your recipe. For most recipes, you pour in your basic mix and wait until the mix is almost completely frozen before adding nuts, candies or fruit. Most machines require 20 to 30 minutes of operation before the ice cream is completely frozen. Once the ice cream freezes, the motor has a more difficult time turning the paddle. Check your model to see whether it has an internal switch that shuts down the motor. Most new ice cream makers turn off before the motor overheats. If this happens, do not panic. The machine is fine. It just needs to cool down.

Remove the ice cream from the bowl with a rubber or silicone spatula. Do not use any steel instrument. They can scratch the surface of the inside part of the bowl. Your ice cream should be in a soft-serve stage. If you prefer a harder ice cream, place it in a plastic container, cover and freeze for 2 to 4 hours.

After use, wash your ice cream machine. Do not wash the bowl or the motor in the dishwasher. Wash them by hand. If you want to be ready for your next batch of ice cream, place the bowl back into the freeze.

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About the Author

Based in Central Florida, Ron White has worked as professional journalist since 2001. He specializes in sports and business. White started his career as a sportswriter and later worked as associate editor for Maintenance Sales News and as the assistant editor for "The Observer," a daily newspaper based in New Smyrna Beach, Fla. White has written more than 2,000 news and sports stories for newspapers and websites. He holds a Bachelor of Arts degree in journalism from Eastern Illinois University.