Extra churning will not improve the quality of the ice cream.
Old-Fashioned Method to Harden the Ice Cream...
- Leave ice cream in the canister.
- Place a sheet of waxed paper across the top of the can; place the canister cover over the waxed paper.
- 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.
- 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.
It is best to make a cooked recipe the night before, so it has plenty of time to chill.
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.
Do not fill the canister more than half full of mixture to be frozen. The mixture expands as it freezes.
All you need is your favorite ice cream recipe or one of ours, rock salt, ice and your White Mountain® Ice Cream Maker!
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.