HELP!!! Old Fashion Ice Cream Machine?

Question

I got an homemade icecream machine (it plugs in so you don't need to hand cranck it) from my grandparents but don't know exactly how to use it (besides plugging it in) or have any recipes for it.

Any tip would be great. . . thank you!!!

All the answers so far are great. . .thanks girls!!!

Answer 1

After preparing and refrigerating your ice cream recipe, pour chilled ice cream into cooled ice cream can.
Fill ice cream can 3/4 full; mixture will expand.
Insert the dasher making sure it is positioned correctly into the can indentation.
Place cover on ice cream can.
Place filled can in bucket.
Place the motor driver over the ice cream can cover.
Plug in the maker.
While it's running, add 2 inches of ice on the bottom of the bucket.
Sprinkle about 1/4 cup salt over ice.
Continue layering ice and salt until the ice level reaches the top of the rotating ice cream can.
In about 20 to 40 minutes, the ice cream maker should stop churning.
Carefully clean lid, remove, and pack down ice cream in the can.
Place ice cream can in freezer for several hours to harden.(optional)

Tips:
Add more ice and salt as needed while the maker is churning.
Ice cream will be very soft at the end of the churning process.
If desired, place more ice around the can in the bucket instead of putting into the freezer.
What You Need:
Rival Ice Cream Maker
Crushed Ice
Rock Salt


NO-COOK VANILLA ICE CREAM

MAKES 1 QUART

PREP: 5 MIN.; CHILL: 30 MIN.;

FREEZE: 2 HRS., 5 MIN.

Lera Townley of Roanoke, Alabama, shared this recipe through her daughter Wanda Stephens, our Office Manager at Southern Living, Mr. Townley wouldn't eat ice cream with eggs in it, and the result is this recipe.

1 (14-ounce) can sweetened condensed milk

1 (5-ounce) can evaporated milk

2 tablespoons sugar

2 teaspoons vanilla

2 cups whole milk

WHISK all ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.

POUR milk mixture into freezer container of a 1 -quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)


REMOVE container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 tO 1½ hours.

LERA TOWNLEY

ROANOKE, ALABAMA

NOTE: For testing purposes only, we used a Rival 4-quart Durable Plastic Bucket Ice Cream Maker and a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker.

NO-COOK CHOCOLATE ICE CREAM: Omit sugar, vanilla, and whole milk. Add 2 cups whole chocolate milk and 2/3 cup chocolate syrup. Proceed as directed. Makes 1 quart.

NO-COOK CHOCOLATE-ALMOND ICE CREAM: Prepare No-Cook Chocolate Ice Cream as directed. Remove container with ice cream from ice-cream maker, and place in freezer. Freeze 15 minutes. Stir 3 ¾ cup toasted sliced almonds into prepared ice cream. Place in an airtight container; freeze until firm. Makes 1 ¼ quarts.

NO-COOK TURTLE ICE CREAM: Prepare No-Cook Vanilla Ice Cream as directed. Stir 1 ¼ cup caramel sauce into prepared ice cream. Remove container with ice cream from icecream maker, and place in freezer. Freeze 15 minutes. Microwave ½ cup semisweet chocolate morsels and 1 teaspoon shortening in a microwave-safe glass bowl at HIGH 1 minute. Stir until smooth. Place ¾ cup toasted chopped pecans on a parchment paper-lined baking sheet. Drizzle pecans with melted chocolate. Freeze 5 minutes. Break into bite-size pieces. Stir chocolate-andpecan pieces into ice cream. Place in an airtight container; freeze until firm. Makes 1 ½ quarts.

NO-COOK FIG-MINT ICE CREAM: Prepare No-Cook Vanilla Ice Cream as directed. Remove container with prepared ice cream from ice-cream maker, and place in freezer. Freeze 15 minutes. Stir together 2 cups chopped peeled fresh figs, ¼ cup fresh lemon juice, 2 tablespoons sugar, and 2 teaspoons chopped fresh mint. Stir mixture into prepared ice-cream mixture. Place in an airtight container; freeze until firm. Makes 1 ½ quarts.

NOTE: We used Black Mission Figs; any fresh figs in season should work in this recipe, including green figs.

NO-COOK PEACH ICE CREAM: Omit vanilla and sugar, and reduce whole milk to 1 ¼ cups. Process 4 peeled, sliced medium-size fresh ripe peaches or 1 (15.25-ounce) can peaches in light syrup, drained, with 2 tablespoons sugar; ¼ cup fresh lemon juice; and ¼ teaspoon salt in a blender or food processor until smooth. Stir into milk mixture with ¾ cup peach nectar. Proceed as directed. Makes 1 ½ quarts.

NO-COOK STRAWBERRY ICE CREAM: Omit vanilla, and reduce whole milk to 1 ½ cups. Process 1 (16-ounce) container fresh strawberries or 1 (16-ounce) package thawed frozen strawberries, 2 tablespoons lemon juice, and ¼ teaspoon salt in a blender or food processor until smooth. Stir into milk mixture. Proceed as directed. Makes 1 ½ quarts.

NO-COOK COCONUT ICE CREAM: Omit vanilla and sugar, and reduce whole milk to ½ cup. Whisk 1 (13.5-ounce) can coconut milk, 2 tablespoons fresh lemon juice, and ¼ teaspoon salt into milk mixture. Proceed as directed. Serve ice cream with toasted coconut, shaved chocolate, or chopped macadamia nuts. Makes 1 quart.

TROPICAL SUNDAE: Top coconut ice cream with sliced bananas, mango slices, and pineapple chunks.

Answer 2

salt for flavor and also because it changes the boiling/freezing point of stuff... I am not sure how exactly it works but that is why... personally I get some coffee creamer, and then some peanut butter, first I heat up the creamer so it is very hot, mixing every so often so it doesn't curdle, then I heat up the peanut butter in a separate dish, stirring very often so it does not burn... while the peanut butter is liquid pour it into the creamer, (you can add whole milk to the creamer before you heat it, or after the peanut butter...) stir quickly with a fork... then add hot cocoa mix... taste a tish to see if it is too anything (peanutbuttery, cocoay, plain... whatever) then quickly put it into a bowl (note if you add milk it will be harder to serve) then put plastic wrap over the bowl and make all the air get out of the bowl so the plastic is directly ontop of the liquid and not scrunched up at all... then carefully put it into the freezer, you can choose to mix it every so often or not so the flavor does not settle... I usually keep the freezer in the mid range cooling mode, so it should take less than a day... you can add a pinch of salt to the stuff if you want, but I don't... it tastes good if you do it right... but if you wait to long it is hard to serve.

Answer 3

Good answers but I prefer to harden mine in the ice cream freezer. To do this you increase the amount of salt to ice ratio and lert set until hard. Don't forget to take out the agitator befopre doing this. It won't get as hard as your home freezer but I think it stays smoother this way. Put what is left in the freezer. At my house that is usually little or none.

Answer 4

i had one of those...you pack around the canister with crushed ice & rock salt....then make your base ( there are excellent recipes all over the web) fill canister about 1/2 - 2/3 of the way & then put on the lid & then the motor...mine fits into a hole in the lid...plug in & check after about 20-30 min..churn until kind of soft set...then finish freezing it in your freezer..its called curing i think...anyway...should be GOOD

Answer 5

this is good.. just put chopped ice and rock salt around the ice cream container...

Fresh Peach Ice Cream

Only 46 calories are contained in a medium peach and peaches supply considerable Vitamin A.

2 generous cups crushed fresh ripe peaches
1/3 cup sugar
1/8 tsp. almond extract

1 cup sugar
1/8 tsp. salt
2 TBSP. flour
2 large eggs, slightly beaten
1 ½ cups milk
2 tsp. pure vanilla extract
2 cups heavy cream

Combine peaches with 1/3 cup sugar and almond extract. Set aside.

Combine the 1 cup sugar, salt, and flour in a saucepan. Blend in eggs and ¼ cup of the milk. Add remaining milk and cook over low heat until mixture coats a metal spoon, stirring constantly. Remove from heat and cool. Stir in pure vanilla extract and heavy cream.

Pour into a 2 quart freezer can. Place can in freezer tub. Cover with lid. Put on gear case and adjust it until the handle turns easily. Pack with coarse ice cream salt and crushed ice, using about 1 part salt to 8 parts ice. Turn the crank until it begins to slightly resist: The mixture is then about half-frozen.

Remove gear case. Wipe off lid so that no salt gets into the ice cream. Remove lid and add crushed peaches. Cover with lid, adjust gear case, and pack with salt and ice as in above proportions. Turn crank with increased speed until it is too hard to turn. (Ice cream is frozen at this point.)

Remove gear case, lid and dasher. Pack down ice cream with a spoon. Cover can with a piece of cloth or aluminum foil. Replace lid. Cork or cover hole in top of lid. (Drain out water and packed ice.)

Put ice cream in freezer for 2 hours to firm. Makes ½ gallon.