Page:Waring Ice Cream Parlor (012992).pdf/4

 MAKING FROZEN DESSERTS THE WARING WAY

Whether you are going to make a classic rich vanilla ice cream, a light fruit ice or low-calorie frozen yogurt, the same simple steps outlined below will always apply.

Aside from the Waring Ice Cream Parlor™ itself and the mixture to be processed the only things you need to make perfect frozen desserts are:


 * Four trays of ice cubes from your refrigerator
 * One standard 26-ounce box of ordinary table salt
 * Two cups of cold water

BASIC STEPS FOR MAKING FROZEN DESSERTS IN THE WARING ICE CREAM PARLOR™

1)

Select the mixture to be processed, choosing one of the recipes in this booklet, or using your own recipe. (See Special Tips)

Have the box of table salt, four trays of ice cubes and the two cups of cold water handy and ready to use.

2)

Place the ICE BUCKET onto the MOTOR AND BASE ASSEMBLY so that the DRIVE SOCKET located on the underside of the ice bucket engages with the DRIVE SHAFT protruding from the top of the base assembly. (Refer to Fig. 1) Rotate the ice bucket until it drops down over the raised STOP LUGS on the base assembly and seats firmly.

Pour ingredients to be processed into the cream can. For most desserts, the liquid level should be below the FILL LINE stamped into the can wall. This is so that the mixture will have sufficient room to expand during processing without overflowing the cream can. Some desserts, however, such as sherbets and fruit ices, expand less than others, and with these it is permissible to exceed the FILL LINE. Stir the mixture thoroughly if required by the recipe, using only a wooden spoon or a plastic or rubber spatula to avoid scratching the interior of the cream can.