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We need a salt concentration, or a ratio of 5 cups of ice to 1 cup of salt. This will keep our brine temperature constant at 8 to 12 degrees Fahrenheit. This will give us the rapid cooling and freezing that is essential to making smooth, creamy ice cream.

Freezing time should not be too slow or too fast. A greater amount of salt will melt the ice faster causing the ice cream to freeze faster. Freezing too quickly will not allow for sufficient agitation and will produce a coarse texture. An extended period of freezing causes a spongy, buttery texture.

When not being used continuously, the wooden tub of your freezer will become dried out after it has been stored away for any length of time. You should put 3 to 4 inches of water into the tub before each use (especially when using for the first time). This will give the wood a chance to swell up so that the salt brine solution will not leak out during the freezing process. Remember to store in a cool location to help increase the life of your freezer.

Extra churning will not improve the quality of the ice cream.

This ice cream maker is supplied with an AUTO SAFETY SHUTOFF. Should the electric motor (electric models only) become overheated it will turn off. In order to restart the ice cream freezer, the following steps must be followed:
1. Unplug the ice cream freezer.

2. Wait at least 20 minutes for motor to cool.

3. Plug in and operate normally.

1. Have your recipe chilling in the refrigerator.

2. Prepare your ice by filling a bag and breaking it into coarse pieces using a mallet or hammer. Or using store-bought chunk ice, break chucks into easily used pieces.

3. Place the stainless steel canister into the wooden tub, so that it rests easily on the metal guide in the bottom of the tub. You can add a bit of ice around the canister at the bottom to hold the canister in place while inserting your dasher in the canister making sure that the protrusion on the bottom of the canister fits into the socket of the dasher.

4. Pour your refrigerated recipe into the canister, never filling it more than half full. Assemble the can cover and turn the dasher stem with your fingers until it turns freely.

5. Place the gear frame (either the electric motor frame or hand-cranked frame) into position by grasping the gear frame and engaging the dasher stem into the socket of the gear frame.

For Hand Crank Models: Slide the cranking end into the tub ear. The opposite end of the gear frame will fit into the tub latch. Gently push the thumb latch down until the gear frame is snug.

For Electric Models: Be sure to hold the unit with the label facing you. Insert the right side of the unit into the steel ear and the left side (marked latch end) fits into the latch. Gently push the thumb latch down until the unit is secure.

6. Fill your wooden tub with ice to the top of the canister. Crank or run your motor for about 2 minutes so that the canister chills evenly. Add 2 cups of rock salt to the top of the ice. As the ice melts down to 2 to 3 inches, add more ice and 2 more cups of rock salt.

Or to speed up the time it takes for the ice cream, you can alternate ice and salt around the canister, start with ice about 1/3 full around canister, then add 2 cups of salt, then 1/3 more of ice and 2 cups of salt and fill to the top of canister with ice and top with 2 more cups of salt. You will use more salt with this method but the ice cream will freeze more quickly.

7. When your ice cream mix has been churned sufficiently (20-25 minutes) and becomes the consistency of soft ice cream. It is ready for packing or eating. This can be determined when it becomes difficult to turn the crank or when the motor sounds like it is really straining.

8. Holding the canister cover securely, carefully remove the electric motor gear frame or hand-cranked gear frame. Remove the canister cover, take the dasher out, and scrape off excess ice cream with a wooden spoon. You are now ready to eat the ice cream or pack the ice cream for a harder consistency

Fill your wooden tub with ice to the top of the canister. Crank or run your motor for about 2 minutes so that the canister chills evenly. Add 2 cups of rock salt to the top of the ice. As the ice melts down to 2 to 3 inches, add more ice and 2 more cups of rock salt.

The ice cream maker can be used inside or out. Please protect all working surfaces with newspaper, towels or other covering. Salt is corrosive. You will also need to drain the bucket of the salt brine mixture when finished, so outside or near a sink or drain would be best. Be careful not to kill backyard grass with the sale brine mixture when making ice cream outdoors.

Ice cream is made by freezing (while stirring) a pasteurized, homogenized mixture of cream, milk, sugar, and other ingredients and flavorings to produce a countless variety of ice cream creations.

All you need is your favorite ice cream recipe or one of ours, rock salt, ice and your White Mountain® Ice Cream Maker!

1. Place the stainless steel canister into the wooden tub, so that it rests easily on the metal guide in the bottom of the tub. Insert your dasher in the canister making sure that the protrusion on the bottom of the canister fits into the socket of the dasher.

2. After pouring your refrigerated recipe into the canister, assemble the can cover and turn the dasher stem with your fingers until it turns freely.

3. Place the gear frame into position by grasping the gear frame and engaging the dasher stem into the socket of the gear frame.

4. For Hand Crank Models: Slide the cranking end into the tub ear. The opposite end of the gear frame will fit into the tub latch. Gently push the thumb latch down until the gear frame is snug.

5. For Electric Models: Be sure to hold the unit with the label facing you. Insert the right side of the unit into the steel ear and the left side (marked latch end) fits into the latch. Gently push the thumb latch down until the unit is secure.

Align the silver White Mountain logo on the outside top of the green motor to be facing the same direction as the White Mountain bucket badge. Both should face you when you put the unit together. Drop the motor down onto the spindle and slide the motor “ears” into the bracket slots – very simple.

1. Make sure the wood bucket is rinsed and dried, so that salt does not corrode the metal parts.

2. Wash the steel canister with soapy water, making sure it is completely dried.

3. Wipe off the hand crank and electric motor housing with a damp cloth. NOTE: Do not immerse the motor unit (electric model only), cord, or plug in water or any other liquid.

The wooden tub of your freezer will be dry when you first receive your unit. You should put 3 to 4 inches of water into the tub before using for the first time). This will give the wood a chance to swell up so that the salt brine solution will not leak out during the freezing process. Remember to store in a cool location to help increase the life of your freezer.

Also wash the metal canister can and lid with baking soda and water and dry before the very first use, this will wash off any dust from packaging.

Use the part pages on this website to review the replacement for your specific model. These parts can be ordered directly from this website.

Yes, Use the part pages on this website to order the hand-crank part to match your electric unit, the 4 quart hand-crank part will fit the 4 quart electric model and the same for the 6 quart units.

Yes, the new motor will still fit onto your current bucket.

Yes, the new dark brown bucket will fit with any older hand crank or electric ice cream maker – you will no get new and improved brackets on your new bucket.

Yes, Use the part pages on this website to order the electric motor to match your hand-cranked unit, the 4 quart electric motor will fit the 4 quart hand-cranked model and the same for the 6 quart units.

Yes, the new hand crank will still fit onto your current bucket.

The salt used in making homemade ice cream is rock salt. It is a coarse salt and should be used instead of regular table salt.

Old-Fashioned Method to Harden the Ice Cream…

1. Leave ice cream in the canister.

2. Place a sheet of waxed paper across the top of the can; place the canister cover over the waxed paper.

3. Drain water and repack freezer with 5 parts of ice and 1 part of salt. Do this until entire canister and lid are covered with the ice and salt mixture.

4. Cover with a burlap bag or some suitable materials for insulation. Let stand until frozen hard. Often times 30 minutes are enough, but you can easily check by removing the canister lid and testing the hardness of the ice cream with a spoon.

The ice cream immediately after completion is similar to a soft serve ice cream. To have a more firm ice cream such as for ice cream cones, harden the ice cream either using the old fashioned way or by packing the ice cream and placing in your freezer.

The freezing takes place in the White Mountain® ice cream maker by using rock salt and ice as a refrigerant. Rock salt causes ice to melt quicker by lowering its melting point. The “brine solution” or liquid that forms in the wooden bucket absorbs heat from the ice cream mix and gradually lowers the temperature of the mix until it begins to freeze.

If no salt was added to the ice, it would melt at 32 degrees Fahrenheit and eventually the ice water and ice cream mix would stay at 32 degrees. Since Ice cream will not begin to freeze until its temperature falls below 27 degrees, we need to add salt and lower the melting point of the ice.

Do not fill the canister more than half full of mixture to be frozen. The mixture expands as it freezes.

Use a wooden spoon (which will not conduct heat) for stirring and repacking ice cream. If packed properly for freezing, left over ice cream can be kept up to a month. If not packed properly you will lose taste and texture of the ice cream.

Morton’s All Natural Solar Salt Crystals can be used, which can be found a home improvement stores; it works very well in place of ice cream rock salt.

The amount of the ice and rock salt you use varies according to the ambient air temperature. Do not increase salt usage until you have churned the freezer for at least 10 minutes. After 10 minutes, you should notice the cream becoming firmer. If too much salt is used, the result will be excessive freezing to the extent that a crust of frozen cream will form on the inside edge of the can while the middle will remain liquid. If this occurs, allow the brine to warm up by taking a scoop of salt and ice out of the bucket and then decrease the amount of salt added when you next add more ice.

Align the silver White Mountain logo on the outside top of the green motor to be facing the same direction as the White Mountain bucket badge. Both should face you when you put the unit together. Drop the motor down onto the spindle and slide the motor “ears” into the bracket slots. This new and improved design does not need a latch to hold the motor in place.

It is best to make a cooked recipe the night before, so it has plenty of time to chill.

Use a glass or plastic measuring cup for rock salt, as salt may pit a metal container.

Use rubber or work gloves to protect hands from cold and salt.

Align the White Mountain logo on the top of the hand crank to be facing the same direction as the White Mountain bucket badge. Both should face you when you put the unit together – with the handle on your right side. Drop the motor down onto the spindle and slide the hand crank “ears” into the bracket slots. This new and improved design does not need a latch to hold the hand crank in place.

The ice cream maker has a 5 year limited manufacturer’s warranty.

The new motor has a new green color and logo and improvements to the inside and frame of the motor.

Besides the new premium dark brown stain, the bucket has a new badge and improved slide and lock brackets; hold and easily release both the electric motor and the hand crank. And of course, the NEW metal logo badge makes your new bucket very stylish.

White Pine

The model number of your ice cream maker is located on the printed brown box the machine came, in the lower right hand corner - model number such as F64306-X.

Or if you no longer have your box, you can easily tell which style unit you have by first, is the unit electric or hand crank?

Electric ice cream makers have an electric motor that sits on top of the bucket to churn the ice cream.

There are 2 sizes of electric ice cream maker - 4 quart or 6 quart. Please look under the metal lid of the canister, the part number of the lid will end in "4" for 4 quart or "6" for 6 quart.

Hand Crank ice cream makers have a hand crank units that sits on top of the bucket to churn the ice cream.

There are 2 sizes of hand crank ice cream maker - 4 quart or 6 quart. Please look under the metal lid of the canister, the part number of the lid will end in "4" for 4 quart or "6" for 6 quart.
- 4 quart electric ice cream maker – model number is F69204-X
- 6 quart electric ice cream maker – model number is F69206-X
- 4 quart hand crank ice cream maker – model number is F64304-X
- 6 quart hand crank ice cream maker – model number is F64306-X

No, please hand wipe or hand wash all parts to keep your ice maker in the best condition.

Do not plug hole in side of the freezer tub- this is for draining excess brine and should be kept open at all times.

Click “My Order” from the top menu and enter the order confirmation and Zip code.