Oster 4-Quart Wooden Bucket Ice Cream Maker Instruction Manual - Page 6

• Most ice cream recipes are a combination of cream, milk, eggs and sugar. You can use any type of cream you like, but the type of cream you use will affect the flavor and texture. The higher percentage of fat, the richer the ice cream and the softer the texture. For example, heavy cream has at least 36% fat, followed by: whipping cream (30%), coffee or light cream (18%) and half & half (10%). Any combination can be used, but make sure the liquid measurement remains the same. For example, lighter ice creams can be made by using more milk than cream, or by eliminating cream altogether. Skim milk may be used, but there will be a noticeable difference in texture and taste. • The flavor of a sorbet will depend greatly on the ripeness and sweetness of the fruit and/or juice. If fruit is too tart, add sugar; if the fruit is very ripe, decrease or omit the sugar. Freezing subdues sweetness, so the recipe will not be quite as sweet when frozen. • Artificial sweeteners can be used as a substitute for sugar. NOTE: Heat affects the sweetness of artificial sweetener. Only add artificial sweeteners to mixture that are cold or have been completely cooled. When a recipe calls for heating liquid to dilute sugar, omit the heating process and simply stir in the sweetener until it is well dissolved. The following table shows substitutions for artificial sweetener used in place of sugar: 1 packet of sweetener = 2 teaspoons (10ml) sugar 6 packets = 1/4 cup (60ml) 8 packets = 1/3 cup (75ml) 12 packets = 1/2 (125ml) • The ice cream mixture should be liquid when preparation starts. Do not use stiff mixtures (i.e. whipped cream, frozen liquids). • The room temperature may affect the freezing time. • Time varies depending on recipe. Questions? Please call 800-334-0759 or visit us at www.oster.com 10 www.oster.com FRSTIC-WDB_13EM1.indd 10-11 www.oster.com 11 1/14/14 9:44 AM