Hamilton Beach 68220 Use & Care - Page 4

840120600 ENv03.qxd 12/18/03 9:58 AM Page 4 Making Ice Cream and Frozen Yogurt 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. 2. To assemble the lid and motor: align the two tabs on motor with openings on lid. Snap motor into position. 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. 4. Insert churn blade into motor. Lower assembled lid/motor/ churn blade onto cylinder bowl aligning lid lock tabs with handles and front notch. 4 5. Raise handle to lock lid into position. 6. Plug cord into outlet. Turn switch to ON position to start operating churn blade. 7. Immediately pour chilled mixture into cylinder bowl through lid opening. Maximum capacity of chilled mixture is one quart (1 L). 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. • 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.