Product FAQs

Ice Cream

Can I churn the ice cream for longer than the recommended time?

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

Can I harden the ice cream even after it has been completed?

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. Oftentimes 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.

Do I have to prepare the ice cream recipe ahead of time?

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

How much ice do I use?

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.

How much of the recipe liquid do I put into the metal canister?

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

What do I need to make ice cream?

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

Where should I use the ice cream maker, inside or outside?

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.