West Bend 4 QT. ICE CREAM MAKER Guía de usuario Pagina 8
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• Themostcommoningredientsinicecreamarecream,
sugar, eggs and milk. Substitutions with similar ingre-
dients may be used. However, for the richest flavor
and creamiest texture, use a cream with the highest
percentage of fat. For example, heavy cream contains
about 36% fat, which is the richest. Whipping cream
contains about 30% fat; light cream contains about
18% fat and half-and-half contain about 10% fat. Milk
can also act as a cream substitute, but the ice cream’s
texture and taste may change dramatically. Any
combination can be used, but make sure that the liquid
measurement remains the same.
• Articialsweetenerscanbeusedinplaceofsugar;
however they should be added when the mixture has
cooled to at least room temperature.
• Theadditionofonesmalleggwhitewillincreasethe
volume of most mixes.
• Theavorofsorbetsislargelyaffectedbytheripeness
and sweetness of fruit or juice. If you are using tart
fruit, add sugar. Omit sugar if the fruit is very ripe.
Once frozen, the ice cream will taste less sweet than
the mixture.
• Longtermstorageofhomemadeicecreaminthe
freezer should be done in airtight containers. Do not
store prepared ice cream in the freezing canister for
more than 2 days.
• Icecreammixturesstayfreshintherefrigeratorfor
several days. They should be mixed well before adding
to the freezing canister.
• Theicecreammixtureshouldbeliquidwhenprepara-
tion begins. Do not use stiff or frozen ingredients in
mixture.
OPERATION (CONTINUED)
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