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Ice Cream Maker Tips & FAQ
Making ice cream is fun and easy, but two things are important for making a successful batch - temperature and rock salt. If the ice melts too quickly, the mixture isn't cold enough and it won't freeze. If too much rock salt is added to the ice, the mixture will freeze too quickly around the edges of the canister and leave the middle in liquid form. Follow the suggestions below and you too can make a succesfull batch in about an hour! It may take some trial and error, but you will become a pro in no time.
Check out the recipes, or experiment and try your own!

What Supplies Do I Need To Get Started?
Follow the recipe and create the ice cream mixture ahead of time. Have about 1-2 lbs Rock Salt and 9-11 lbs Ice Cubes.

Add Rock Salt Properly.
Rock salt is a critical part of the freezing process and you will need plenty of rock salt added to the ice for the ice cream to freeze properly.
Cover the first layer of ice evenly with a thin layer of rock salt (about ½ cup). Then continue to add more ice and rock salt layer by layer.
It may take a total of 2 - 4 cups of salt to freeze ice cream mixture properly (1 lb. salt=2 cups / 2 lbs.salt=4 cups).

The Paddle Isn't Spinning Inside The Canister
If you notice that the paddle isn't spinning when using the electric motor, rest assured that this is not a defective unit. When using the electric motor, the paddle does not spin. This is normal and does not affect the freezing process. (When using the hand crank, the paddle does spin.) The ice cream mixture will freeze whether the paddle is spinning or not.

The Ice Cream Mixture Won't Freeze
It is important to get the right freezing temperature. You have to find the right combination of rock salt, ice, and melted ice. If the ice cream isn't freezing, it is possible that there is too much melted ice and the rock salt isn't working propely. Or there is too much frozen ice and not enough rock salt. Once you get the right combination, it will freeze properly, in about 30-45 minutes. (The length of time may vary, depending on the room temperature and how quickly the ice melts.)

The Ice Cream Mixture Freezes Around The Edges Only
If the motor has stopped and you discover that the ice cream is frozen around the edges, but not in the middle, it is because the mixture has frozen too quickly. Scrape the frozen ice cream off the sides and into the canister (try not to remove the paddle from the canister). Allow the ice to melt for a few minutes and turn the motor back on.

The Motor Stopped Working
It's possible that the motor is overheated. The motor is built with a thermal overload protection device. As the ice cream gets thicker and thicker, the motor works harder and harder. At some point, the ice cream is so thick that the container won't turn (typically indicating that the ice cream is ready to eat!). This will trigger the motor to automatically shut off. Allow the motor to cool for a period of time. Just give it some time and it will function normally.

Hand Crank Vs. Electric Motor - Which to use?
Many people have fond childhood memories of using the hand crank to make ice cream. Today, it might be a matter of convenience to use the electric motor instead! Just remember, if you choose to use the hand crank instead of the electric motor, you will have to turn the crank at a steady, even pace for over 30 minutes! What is the benefit of the hand crank? When the ice cream starts to harden, the electric motor has a safety feature to automatically shut off. If you would like your ice cream a little firmer, without placing it in the freezer, just attach the hand crank and turn for another 10 minutes or so. It is the freezing action that makes it thicker during this time, as the rock salt, ice and brine continue to freeze the ice cream. The ice cream will taste the same whether you choose hand crank or electric.

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