Always read the ice cream maker instructions carefully – goes without saying but is worth emphasizing.
Experiment with ingredients! Making ice cream should be fun so try using different ingredients.
For each batch of ice cream, expect to use 7-14 lbs. of ice. (1-2 medium size bags).
Many ice cream recipes require raw eggs. To eliminate salmonella from your egg mixture, heat it to a temperature of 70°C (160°F), but do not boil it. This will make the ice cream safe to eat. You may also use pasteurized eggs in place of raw eggs.
Be sure to chill mixture prior to adding to canister.
To avoid ice cream seeping out of the canister, do not lay the canister flat when storing in a freezer.
For ice cream recipes that require pre-cooking, it is recommended that you make the mixture a day ahead. The mixture will then be able to cool completely and expand. Pre-chilling any ice cream recipe is suggested for achieving the best results.
Artificial sweeteners may be substituted for sugar. Use the following proportions for reference: 1 packet of sweetener = 2 tsp. sugar. 6 packets = 1/4 cup. 8 packets = 1/3 cup. 12 packets = 1/2 cup
The churning process generally takes about 40 minutes.