Hamilton Beach Yogurt Maker Ice Cream and Frozen Yogurt Maker User Manual

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  
 
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  
3
 
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  
112 quarts (112 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.  
4
 
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 = 14 cup (60 ml)  
8 packets = 13 cup (80 ml)  
12 packets = 12 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.  
5
 
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  
6
 
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.  
7
 
Recipes  
Old Fashioned Vanilla Ice Cream  
This recipe takes a little longer, but it is worth the effort.  
34 cup (175 ml) sugar  
2 large eggs, beaten  
112 cups (375 ml) heavy whipping cream  
1 teaspoon (5 ml) vanilla extract  
18 teaspoon (.625 ml) salt  
134 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 12 cup (125 ml) chocolate syrup and 1 can (1612-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 12 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 12 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 34 cup (175 ml) chunky peanut butter into ice cream mixture.  
8
 
Strawberry-Banana Variation  
Stir 3 bananas, mashed; 1 pint strawberries, coarsely chopped; and 34 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 12 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  
14 cup (60 ml) unsweetened cocoa powder  
1 cup (250 ml) whipping cream  
1 ounce (25 g) semisweet chocolate  
square  
34 cup (175 ml) sugar  
1 cup (250 ml) milk  
1 teaspoon (5 ml) vanilla extract  
Dash of salt  
12 cup (125 ml) miniature marshmallows  
14 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  
14 teaspoon (1.25 ml) salt  
2 eggs  
112 cups (375 ml) heavy whipping cream  
1 teaspoon (5 ml) vanilla extract  
12 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.  
9
 
Raspberry Ice Cream  
1 cup sugar  
2 teaspoons (10 ml) lemon juice  
1 cup (250 ml) heavy cream  
1 cup (250 ml) milk  
112 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)  
212 cups (625 ml) half ’n half or  
evaporated milk  
1 can sweetened condensed milk  
2 teaspoons (10 ml) vanilla extract  
In heavy saucepan, combine 12 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 12 cup (125 ml) of chocolate chips, coarsely  
chopped. Continue to freeze until desired consistency or the unit stops.  
Frozen Custard  
18 teaspoon (.625 ml) salt  
2 cups (500 ml) whipping cream  
2 teaspoons (10 ml) vanilla extract  
4 eggs  
1 cup (250 ml) milk  
12 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  
12 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.  
10  
 
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)  
12 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  
12 cup (125 ml) milk  
34 cup (175 ml) sugar (divided)  
2 teaspoons (10 ml) vanilla extract  
Combine the peaches with 14 cup (60 ml) of sugar and stir/mash together. Let stand  
1 hour.  
Add the remaining 12 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  
12 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  
114 cups (310 ml) blueberries, fresh or  
frozen (slightly thawed)  
114 cups (310 ml) plain yogurt  
12 cup (125 ml) half ’n half  
12 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 112 cups (375 ml) frozen strawberries (processed with  
juice).  
11  
 
Hot Fudge Sauce  
3 (1-ounce [25 g]) squares unsweetened chocolate  
12 cup (125 ml) half ’n half  
34 cup (175 ml) sugar  
Dash of salt  
14 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  
34 cup (175 ml) sugar  
1 tablespoon (15 ml) cornstarch  
Dash of salt  
34 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  
14 teaspoon (1.25 ml) salt  
34 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.  
12  
 
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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