I want to make ice cream with an oldish electric ice cream maker. It
has all its parts and seems to work but I do not have instructions.
Every recipe I find ends by saying "... according to the
manufacturer's instructions", which, as I don't have any I don't find
very helpful.

It can't be that complicated. Make the ice cream base mix and put it
into the container and then what mix ice and salt in the outside part
and ...

I guess I would like to know: - how fine should the ice be crushed. - what
proportion of salt to ice to use. (can one really just use road salt?) -
how long to mix it (stop and start or just one go) and what consistency am
I looking for before I stop and put it in the freezer.

Many thanks for any helpful tips

Peter

"peter" > wrote in message
om...
>I want to make ice cream with an oldish electric ice cream maker. It
> has all its parts and seems to work but I do not have instructions.
> Every recipe I find ends by saying "... according to the
> manufacturer's instructions", which, as I don't have any I don't find
> very helpful.
>
> It can't be that complicated. Make the ice cream base mix and put it
> into the container and then what mix ice and salt in the outside part
> and ...
>
> I guess I would like to know: - how fine should the ice be crushed. - what
> proportion of salt to ice to use. (can one really just use road salt?) -
> how long to mix it (stop and start or just one go) and what consistency am
> I looking for before I stop and put it in the freezer.
>
> Many thanks for any helpful tips
>
> Peter

Get the basics he
http://www.foodsci.uoguelph.ca/dairyedu/homemade.html


Dimitri

In article >,
(peter) wrote:

> I want to make ice cream with an oldish electric ice cream maker. It
> has all its parts and seems to work but I do not have instructions.
> Every recipe I find ends by saying "... according to the
> manufacturer's instructions", which, as I don't have any I don't find
> very helpful.
>
> It can't be that complicated. Make the ice cream base mix and put it
> into the container and then what mix ice and salt in the outside part
> and ...
>
> I guess I would like to know: - how fine should the ice be crushed. - what
> proportion of salt to ice to use. (can one really just use road salt?) -
> how long to mix it (stop and start or just one go) and what consistency am
> I looking for before I stop and put it in the freezer.
>

First, which manufacturer? It's possible that their specific manual
might be found online.

Instructions for different sorts (brands and types) can also be found
he
<http://www.makeicecream.com/icecreammaki.html>

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