Ice Cream and Frozen Yogurt Maker
English ................................................ 2
USA: 1-800-851-8900
Canada : 1-800-267-2826
México: 01 800 71 16 100
READ BEFORE USE
840120600
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Parts and Features
1. ON/OFF Switch
2. Electrical Motor Assembly
3. Lid Opening
4. Churn Blade
5. Cylinder Bowl
6. Lid Lock Tab
7. Lid
8. Handle Lock
Freezing the Cylinder Bowl
The most important step in making ice cream and frozen dessert is to make sure
that the cylinder bowl is thoroughly frozen.
1. Wash and thoroughly dry cylinder bowl.
2. Place cylinder bowl in an upright
position in the back of your freezer
where the temperature is coldest.
The temperature should be at least
0ºF/-18ºC. Keep the cylinder
opening clear.
NOTE: The length of time necessary to properly freeze the cylinder bowl will
depend upon how cold the freezer temperature is:
Minimum time for cylinder to properly freeze
Freezer Temperature
-22ºF (-30ºC)
-13ºF (-25ºC)
0ºF (-18ºC)
5ºF (-15ºC)
8 to 9 hours
12 to 13 hours
20 to 22 hours
24 hours or more
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Making Ice Cream and Frozen Yogurt
5. Raise handle to lock lid into position.
1. Prepare one of the suggested
recipes or one of your own favorites.
You can use any recipe for ice
cream, frozen yogurt, or frozen
dessert, as long as the recipe does
not contain more than one quart
(1 L) of ingredients.
NOTE: Always chill your mixture in
the refrigerator before attempting to
freeze-churn. Ice cream mixtures will
stay fresh in the refrigerator for a few
days. Shake well before pouring the
mixture.
6. Plug cord into outlet. Turn switch to
ON position to start operating churn
blade.
2. To assemble the lid and motor: align
the two tabs
7. Immediately pour chilled mixture into
cylinder bowl
on motor
with open-
ings on lid.
through lid
Snap motor
opening.
into position.
Maximum
capacity of
chilled mix-
ture is one
quart (1 L).
3. When the mixture is ready, remove
the cylinder bowl from the freezer
and place on a firm, level surface
near a convenient power outlet. It is
extremely important that the bowl be
used immediately after it is removed
from the freezer, as it begins to thaw
once removed.
This allows
for the vol-
ume to increase during churning to
11⁄2 quarts (11⁄2 L).
NOTES:
• During the freezing process, you
can add finely chopped or pureed
ingredients such as chocolate,
raisins, nuts, etc., through the
opening in the lid. Alcohol should
not be added until near the end of
the process as it significantly slows
down the freezing process.
• The machine will run for 20 to 40
minutes. Do not turn ice cream
maker off during this time. The
mixture may freeze to the walls
and prevent the churn from turning.
4. Insert churn blade into motor. Lower
assembled lid/motor/ churn blade
onto cylinder
bowl aligning
lid lock tabs
with handles
and front
notch.
• If the churn becomes blocked, it will
reverse and continue to turn in the
opposite direction. When the motor
repeatedly stalls and reverses, the
mixture has reached maximum
freezing.
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Making Ice Cream and Frozen Yogurt
(cont.)
NOTES:
8. Turn off, unplug and remove motor
assembly
• The finished result is a soft, spoonable
ice cream. Homemade ice cream will
not be the same consistency of hard
store-bought ice cream.
• The unit will operate for 90 minutes to
two hours. The unit will automatically
turn off for approximately 10 to 15
minutes to cool the motor. When the
motor has cooled then the unit will
atuomatically restart unless the unit
has been turn off or unplugged. See
troubleshooting if your unit did not
make ice cream in 60 minutes.
from the
bowl. You
may “sea-
son” the ice
cream by
wrapping
cylinder bowl
with a clean
towel until
desired consistency is reached (up
to 30 minutes) Transfer to an airtight
container and store in freezer.
Usage Tips
• We recommend you always keep
your ice cream bowl in your freezer
so that you can make ice cream, chill
wine or serve ice cubes at any time.
• Remember that artificial sweetener
can be used as a substitute for sugar.
Only add artificial sweeteners to mix-
tures that are cold or have completely
cooled. When a recipe calls for heat-
ing liquid to dilute sugar, omit the
heating process and simply stir in the
sweetener until it is well dissolved.
• For best results, the ice cream bowl
must be frozen thoroughly. Make sure
to set your freezer at the coldest set-
ting (temperature should not be more
than º0F [-18ºC].)
1 packet sweetner = 2 teaspoons
(10 ml) sugar
6 packets = 1⁄4 cup (60 ml)
8 packets = 1⁄3 cup (80 ml)
12 packets = 1⁄2 cup (125 ml)
• Firmness of ice cream depends on
variables such as the recipe used,
room temperature and temperature of
ingredients before churn-freezing.
• Some recipes require the mixture to
be pre-cooked. Make the recipe at
least one day ahead. This will allow
the mixture to cool completely and
increase volume. Pre-chilling the base
mixture is strongly recommended.
Never try to shortcut.
• Do not attempt to make more than
1 quart (4 cups/1 L)) at a time.
• Do not remove ice cream bowl from
the freezer until ready to use.
• Do not puncture or heat the freezing
cylinder.
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Storing Ice Cream and
Frozen Yogurt
In the ice cream maker
When the ice cream is ready it can be
left covered in the ice cream maker for
approximately 30 to 40 minutes. If
placed covered into the refrigerator it
can also be left in the ice cream maker
for 30 to 40 minutes.
In the freezer
• Storage temperature must be 0ºF
(-18ºC) or lower.
Although ice cream can be stored in
the freezer for a short period, a lengthy
period of storage is not beneficial for
either the taste or the quality of the ice
cream. After one or two weeks, the
texture starts to deteriorate and the
fresh taste is lost. Ice cream tastes
best when it is fresh. Should you wish
to store ice cream in the freezer, follow
these tips:
• Attach a label to the container with
the date when it was made and the
kind of ice cream it is.
• Defrosted or semi-defrosted ice cream
must never be put back in the freezer.
Remove ice cream from freezer about
thirty minutes before serving and place
it in the refrigerator. Or bring it up to
serving temperature by allowing it to
stand for ten or fifteen minutes at room
temperature.
• Store the ice cream in a clean, well-
sealed container that is suitable for
freezing.
Storage chart
Ice cream from non-boiled ingredients
Sorbets
up to 1 week
1 to 2 weeks
up to 2 weeks
Ice cream from half-boiled ingredients
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Troubleshooting
PROBLEM
Things TO CHECK
Ice cream is
not firm enough
• The cylinder bowl was not in the freezer long enough
(preferably overnight).
• The freezer is not cold enough. Ice cream sets at 10 to
14ºF (-10 to -12ºC). If the freezer is not at 0ºF (-18ºC) the
ice cream will not set.
• Too much mixture was put in cylinder bowl.
Maximum fill is 1 quart.
• Ingredients are warm or at room temperature.
• The cylinder bowl was left at room temperature for more
than 5 minutes before use.
• The freezer door was opened and closed too many times
during the freezing process.
• The cylinder bowl has a thick coating of ice on the walls.
After washing, dry completely prior to placing back in
freezer.
How To Clean
1. Remove churn blade.
4. Wipe the motor assembly with a
damp cloth. Never immerse the
unit in water.
2. Turn motor assembly upside down.
Grip motor
with one hand 5. Make sure all parts are clean and
while pressing
the locking
tab on the
motor that
holds the lid
in place.
thoroughly dried. Never replace
cylinder in freezer if it is still wet.
Remove lid
from motor.
3. Wash the lid, churn blade, and
cylinder bowl in hot, soapy water.
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Recipes
Old Fashioned Vanilla Ice Cream
This recipe takes a little longer, but it is worth the effort.
3⁄4 cup (175 ml) sugar
2 large eggs, beaten
11⁄2 cups (375 ml) heavy whipping cream
1 teaspoon (5 ml) vanilla extract
1⁄8 teaspoon (.625 ml) salt
13⁄4 cups (425 ml) whole milk
In heavy saucepan, combine sugar, salt, and milk. Cook over medium heat stirring
occasionally until mixture is steaming. Reduce heat to low.
In medium bowl, slightly beat eggs. Slowly whisk half of the hot mixture into the
eggs and pour back into saucepan. Cook over medium-low heat until slightly thick,
about 3 minutes. Remove from heat and refrigerate until chilled or overnight.
When ready to freeze, stir in heavy cream and vanilla into the chilled custard
mixture. Start ice cream maker and pour mixture through hole in lid. Freeze until
desired consistency or the unit stops.
Easy Vanilla Ice Cream
1 cup (250 ml) sugar
2 teaspoons (10 ml) lemon juice
2 cups (500 ml) heavy whipping cream
1 cup (250 ml) milk
1 teaspoon (5 ml) vanilla extract
Combine all ingredients, mixing well. Start the freezer and pour mixture through
hole in lid. Freeze until desired consistency or unit stops.
The following variations can be used with either of the Vanilla Ice Cream
recipes above.
Black Forest Variation
Stir 1⁄2 cup (125 ml) chocolate syrup and 1 can (161⁄2-ounce [465 g]) pitted Bing
cherries, drained and halved, into ice cream after the machine has been churning
15 minutes.
Chocolate-Covered Peanut Variation
Stir 1⁄2 cup (125 ml) chocolate syrup and 1 cup (7 ounces [200 g]) chocolate-cov-
ered peanuts into ice cream after the machine has been churning 15 minutes.
Cookies and Cream Variation
Reduce sugar to 1⁄2 cup (125 ml). Break 15 cream-filled chocolate sandwich cook-
ies into small pieces; stir into ice cream after the machine has been churning 15
minutes.
Orange-ade Ice Cream Variation
Add 1 (6-ounce [170 g]) can frozen orange juice concentrate, thawed and undilut-
ed, into ice cream after the machine has been churning 15 minutes.
Mint-Chocolate Chip Variation
Stir 1 teaspoon (5 ml) of mint extract in place of vanilla. Finely chop 1 cup (6
ounces [170 g]) semisweet chocolate chips into ice cream after the machine has
been churning 15 minutes. Add 4 drops of green food color (optional).
Peanut Butter Variation
Stir 3⁄4 cup (175 ml) chunky peanut butter into ice cream mixture.
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Strawberry-Banana Variation
Stir 3 bananas, mashed; 1 pint strawberries, coarsely chopped; and 3⁄4 cup
(175 ml) chopped toasted pecans into ice cream after the machine has been
churning 15 minutes.
Double Almond Chocolate Variation
Finely chop 2 ounces (50 g) semisweet chocolate squares. Replace vanilla extract
with almond extract. Chop 1 cup (250 ml) of almonds and add into ice cream after
the machine has been churning 15 minutes.
Cookie Dough Variation
Cut up 1 cup (250 ml) refrigerated cookie dough (raw) into small pieces and drop
into mixture through the food chute after the machine has been churning 15 min-
utes.
Banana Pudding Variation
Add 1⁄2 cup (125 ml) mashed bananas (about 3) into ice cream after the machine
has been churning 15 minutes. Stir in 10 crushed vanilla wafers into ice cream
when ice cream has finished making.
Rocky Road Ice Cream
1⁄4 cup (60 ml) unsweetened cocoa powder
1 cup (250 ml) whipping cream
1 ounce (25 g) semisweet chocolate
square
3⁄4 cup (175 ml) sugar
1 cup (250 ml) milk
1 teaspoon (5 ml) vanilla extract
Dash of salt
1⁄2 cup (125 ml) miniature marshmallows
1⁄4 cup (60 ml) pecans (optional)
In heavy saucepan, combine cocoa powder and sugar. Gradually stir in milk.
Cook over low heat, stirring constantly, until chocolate is melted. Remove from
heat and refrigerate at least 2 hours.
When ready to freeze, mix whipping cream, salt, and vanilla extract into the chilled
mixture. Start ice cream maker and pour mixture through hole in lid.
After 15 minutes, add coarsely chopped semisweet chocolate and pecans.
Continue to freeze until desired consistency or the unit stops. Stir in marshmallows.
Chocolate Ice Cream
4 ounces (115 g) unsweetened
chocolate, chopped
1 cup (250 ml) half ’n half or
evaporated milk
1 cup (250 ml) sugar
2 tablespoons (30 ml) flour
1⁄4 teaspoon (1.25 ml) salt
2 eggs
11⁄2 cups (375 ml) heavy whipping cream
1 teaspoon (5 ml) vanilla extract
1⁄2 cup (125 ml) chopped nuts, optional
In heavy saucepan, combine chocolate and half ’n half or evaporated milk. Cook
over medium to low heat until chocolate is melted and mixture is smooth (about
5 minutes).
In small bowl, combine sugar, flour, and salt. Gradually whisk dry ingredients into
the melted chocolate mixture and bring to boil. Reduce heat to medium-low and
cook, stirring occasionally. In medium bowl, slightly beat eggs. Slowly whisk in
half of the hot chocolate mixture then transfer this mixture to the remaining choco-
late in saucepan. Cook about 5 minutes, until thick, smooth, and steaming. Let
cool to room temperature.
When ready to freeze, mix in whipping cream and vanilla into the chilled mixture.
Start ice cream maker and pour mixture through hole in lid freeze until desired
consistency or the unit stops.
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Raspberry Ice Cream
1 cup sugar
2 teaspoons (10 ml) lemon juice
1 cup (250 ml) heavy cream
1 cup (250 ml) milk
11⁄2 cup (375 ml) frozen raspberries,
slightly thawed
Remove raspberries from freezer and allow to become slightly soft. Then mash or
puree, (strain the seeds if desired). Combine sugar, lemon juice, and fruit. Stir until
well mixed. Stir in cream and milk.
Start ice cream maker and pour mixture through hole in lid. Freeze until desired
consistency or the unit stops.
Chocolate-Raspberry Variation
After about 15 minutes or until milkshake consistency, add 10 crushed chocolate
sandwich cookies; (place in plastic sandwich bag and mash). Continue to freeze.
Strawberry Variation
Replace raspberries with strawberries.
Chocolate Chip Ice Cream
1 cup (250 ml) semi-sweet chocolate
chips (divided)
21⁄2 cups (625 ml) half ’n half or
evaporated milk
1 can sweetened condensed milk
2 teaspoons (10 ml) vanilla extract
In heavy saucepan, combine 1⁄2 cup (125 ml) chocolate chips and sweetened con-
densed milk. Cook over medium heat, stirring constantly just until chocolate is
melted and mixture is smooth. Remove from heat and refrigerate at least 2 hours.
When ready to freeze, mix half ’n half and vanilla extract into the chilled mixture.
Start ice cream maker and pour mixture through hole in lid.
After 15 minutes, add remaining 1⁄2 cup (125 ml) of chocolate chips, coarsely
chopped. Continue to freeze until desired consistency or the unit stops.
Frozen Custard
1⁄8 teaspoon (.625 ml) salt
2 cups (500 ml) whipping cream
2 teaspoons (10 ml) vanilla extract
4 eggs
1 cup (250 ml) milk
1⁄2 cup (125 ml) sugar
2 tablespoons (30 ml) honey
In medium saucepan, beat together eggs, milk, sugar, honey, and salt. Cook over
low heat, stirring constantly, until mixture is thick and reaches at least 160ºF (71ºC).
Cool quickly by placing pan in ice or cold water and stirring for few minutes.
Cover and refrigerate until thoroughly chilled, at least 1 hour. When ready to
freeze, mix whipping cream and vanilla into the chilled custard mixture. Start ice
cream maker and pour mixture through hole in lid. Mixture will be thick; using a
mixing bowl with a pour spout would be ideal when using this recipe. Freeze until
desired consistency or the unit stops.
Fruit Sherbet
1 (12-ounce [350 g]) bag frozen fruit,
unsweetened (strawberry, peach,
pineapple or combination)
3 cups (750 ml) half ’n half
1⁄2 cup (125 ml) sugar
1 tablespoon (15 ml) lime juice
In a blender or food processor, combine all ingredients and process until well
blended and smooth.
Start ice cream maker and pour mixture through hole in lid. Freeze until desired
consistency or the unit stops.
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Strawberry Cheesecake Ice Cream
1 teaspoon (5 ml) vanilla extract
3 ounces (85 g) cream cheese (softened)
1 (17-ounce [475 g]) can sweetened
condensed milk
1 cup (250 ml) frozen strawberries
(slightly thawed)
1⁄2 cup (125 ml) graham cracker crumbs
1 cup (250 ml) heavy whipping cream
Remove cream cheese and strawberries from the refrigerator. Allow cream cheese
to soften and the strawberries to become slightly thawed.
In a medium bowl, beat cream cheese until fluffy. Gradually add sweetened con-
densed milk until smooth, (you may use a hand mixer). Mix in heavy whipping
cream and vanilla. Chop strawberries into small pieces and stir into mixture.
Start ice cream maker and pour mixture through hole in lid. Freeze until desired
consistency or the unit stops. Stir in graham cracker crumbs.
Peach Ice Cream
1 cup (250 ml) chopped fresh or frozen
peaches
2 cups (500 ml) heavy whipping cream
1⁄2 cup (125 ml) milk
3⁄4 cup (175 ml) sugar (divided)
2 teaspoons (10 ml) vanilla extract
Combine the peaches with 1⁄4 cup (60 ml) of sugar and stir/mash together. Let stand
1 hour.
Add the remaining 1⁄2 cup (125 ml) sugar, cream, milk, and vanilla extract into the
peaches.
Start ice cream maker and pour mixture through hole in lid. Freeze until desired
consistency or the unit stops.
Strawberry Sorbet
1⁄2 cup (125 ml) sugar
1 cup (250 ml) water
4 cups (1 L) fresh or thawed frozen
strawberries
1 tablespoon (15 ml) lemon juice
Combine sugar and water in heavy saucepan. Bring to a boil. Reduce heat to low
and simmer until all sugar is dissolved. Remove from heat, place in refrigerator and
cool completely. Puree strawberries; add lemon juice and sugar water.
Start ice cream maker and pour mixture through hole in lid. Freeze until desired
consistency or the unit stops.
Frozen Blueberry Yogurt
11⁄4 cups (310 ml) blueberries, fresh or
frozen (slightly thawed)
11⁄4 cups (310 ml) plain yogurt
1⁄2 cup (125 ml) half ’n half
1⁄2 cup (125 ml) sugar
Mash berries. (When using frozen berries, remove from freezer and allow to
become slightly soft.) Combine remaining ingredients. Cover and refrigerate.
Start ice cream maker and pour mixture through hole in lid. Freeze until desired
consistency or the unit stops.
Frozen Strawberry Yogurt Variation
Replace blueberries with 11⁄2 cups (375 ml) frozen strawberries (processed with
juice).
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Hot Fudge Sauce
3 (1-ounce [25 g]) squares unsweetened chocolate
1⁄2 cup (125 ml) half ’n half
3⁄4 cup (175 ml) sugar
Dash of salt
1⁄4 cup (60 ml) butter or margarine
1 teaspoon (5 ml) vanilla extract
In medium saucepan combine chocolate, half ’n half, sugar, and salt. Cook over
medium heat, stirring continuously until chocolate is melted.
Remove from heat and whisk in vanilla extract and butter. Continue to whisk until
smooth. Serve warm over ice cream.
Lemon Sauce
3⁄4 cup (175 ml) sugar
1 tablespoon (15 ml) cornstarch
Dash of salt
3⁄4 cup (175 ml) water
1 large egg, beaten
3 tablespoons (45 ml) lemon juice
1 tablespoon (15 ml) butter or margarine
In medium saucepan combine sugar, cornstarch, and salt. Mix until all ingredients
are combined. Add water and cook over medium heat, stirring continuously until
steaming.
In medium bowl, slightly beat eggs. Slowly whisk in half of the hot mixture then
pour back into saucepan. Cook over medium-low heat until slightly thick, about
5 minutes.
Remove from heat and whisk in lemon juice and butter. Continue to whisk until
smooth. Serve warm or cold over vanilla ice cream.
Peanut Butter Sauce
1 cup (250 ml) sugar
1 tablespoon (15 ml) white corn syrup
1⁄4 teaspoon (1.25 ml) salt
3⁄4 cup (175 ml) milk
6 tablespoons (90 ml) peanut butter
1 teaspoon (5 ml) vanilla extract
In medium saucepan combine sugar, syrup, salt, and milk. Cook over medium-low
heat, stirring continuously until thickened. Stir in peanut butter and vanilla until
smooth. Remove from heat and cool.
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Customer Service
If you have a claim under this warranty, please call our Customer Service Number.
For faster service please have model, series, and type numbers ready for operator
to assist you. These numbers can be found on the bottom of your appliance.
MODEL: _______________ TYPE: ________________ SERIES: _________________
This warranty applies to products purchased in the U.S. or Canada.
LIMITED WARRANTY
This product is warranted to be free from defects in material and workmanship for a period
of two (2) years for Hamilton Beach Portfolio products, one (1) year for Hamilton Beach
products or one hundred eighty (180) days for Proctor-Silex products from the date of
original purchase, except as noted below. During this period, we will repair or replace this
product, at our option, at no cost. THE FOREGOING WARRANTY IS IN LIEU OF ANY
OTHER WARRANTY, WHETHER EXPRESS OR IMPLIED, WRITTEN OR ORAL
INCLUDING ANY WARRANTY OF MERCHANTABILITY OR FITNESS FOR A
PARTICULAR PURPOSE. ANY LIABILITY IS EXPRESSLY LIMITED TO AN AMOUNT
EQUAL TO THE PURCHASE PRICE PAID, AND ALL CLAIMS FOR SPECIAL, INCIDENTAL
AND CONSEQUENTIAL DAMAGES ARE HEREBY EXCLUDED. There is no warranty with
respect to the following, which may be supplied with this product: glass parts, glass
containers, cutter/strainer, blades, and/or agitators. This warranty extends only to the
original consumer purchaser and does not cover a defect resulting from abuse, misuse,
neglect, use for commercial purposes, or any use not in conformity with the printed
directions. This warranty gives you specific legal rights, and you may also have other legal
rights which vary from state to state, or province to province. Some states or provinces do
not allow limitations on implied warranties or special, incidental or consequential damages,
so the foregoing limitations may not apply to you.
If you have a claim under this warranty, DO NOT RETURN THE APPLIANCE TO THE
STORE! Please call our CUSTOMER SERVICE NUMBER. (For faster service please have
model, series, and type numbers ready for operator to assist you.)
CUSTOMER SERVICE NUMBERS
In the U.S. 1-800-851-8900
In Canada 1-800-267-2826
hamiltonbeach.com or proctorsilex.com
KEEP THESE NUMBERS FOR FUTURE REFERENCE!
HAMILTON BEACH PROCTOR-SILEX,INC.
PROCTOR-SILEX CANADA,INC.
Picton, Ontario K0K 2T0
263 Yadkin Road
Southern Pines, North Carolina 28387
hamiltonbeach.com • proctorsilex.com
hamiltonbeach.com.mx • proctorsilex.com.mx
840120600
12/03
13
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