I have a Maverick Ice cream shoppe maker. I need the receipe for the ice cream and direction on how to use it. I got from a friend and didn't havee the information any more. You can go to http://www.maverickhousewares.com/manuals/icream%20shoppe%20manual.pdf for a complete manual with recipes.
Heavy cream
The heavier the cream the better the ice cream will set. It is recommended to use heavy whipping cream. That is what I use and it works well.
It depends on your ice cream maker. If you use a gel canister model, 20 minutes. Longer and your ice cream starts to melt. An ice and salt ice cream freezer can take a bit longer. Compressor ice cream makers take between 35-40 minutes. For more on the different kinds of ice cream makers and how they work, see The Ice Cream Maker (link below).
What's the hurt in trying? I don't think anyone has.
To properly incorporate salt into your ice cream maker, you should add it to the ice surrounding the ice cream canister. The salt lowers the freezing point of the ice, allowing it to get colder and freeze the ice cream mixture properly. Make sure to follow the manufacturer's instructions for the correct amount of salt to use.
As with many kitchen gadgets, ice cream makers come in a wide variety of styles with a range of pricetags. Whether an ice cream maker will be effective depends on how often you purchase ice cream at the store and how much you will use the ice cream maker. The value of being able to customize your own ice cream flavors and control the ingredients that go into it is something to consider, too. A mid-range ice cream maker, for someone who buys a half gallon of ice cream a week, would most definitely pay for itself in a relatively short time.
"The salt makes the ice melt. the melting of ice requires input of heat and this 'sucks' the heat out of the ice cream mixture causing that to freeze." You are correct. The salt lowers the freezing point of saltwater-ice mixture causing melting of the ice. Melting of ice is a process that absorbs heat due to the heat of fusion (80 cal/g of melting ice). Thermal energy is transferred from warmer (ice cream) to colder substance (ice/saltwater mixture). In this instance, heat is lost from the ice cream and transferred to the colder ice/salt-water mixture, allowing ice cream to freeze.
The Maverick Ice Cream Maker Model MIC-001 is designed for easy homemade ice cream production. Start by assembling the unit, ensuring the bowl is properly frozen for at least 24 hours before use. Add your chosen ingredients to the bowl, turn on the machine, and allow it to churn for approximately 20-30 minutes until the desired consistency is reached. For best results, refer to the included recipe section for flavor ideas and tips on ingredient ratios.
The outdoor ice cream maker could have been broken, which would be reason to throw it away. If it wasn't broken, the previous owner may not have had use for it anymore.
To make sorbet using an ice cream maker, first prepare a fruit puree or juice mixture. Chill the mixture in the refrigerator. Pour the chilled mixture into the ice cream maker and churn according to the manufacturer's instructions. Transfer the sorbet to a container and freeze until firm. Enjoy your homemade sorbet!
You put your ice cream mixture in the container and close it and put it in the old fashion ice cream maker and layer Ice and rock salt on the outside, if you have the hand crank type then you crank it for a long time. If you have an electric one you turn it until you hear the motor start to "work heavier" That means you have soft ice cream. Edit: Antique ice cream makers won't be electric.
No. I just called Redco foods who made the mixes when the maker was sold, but they no longer make them. Sorry. I have one too and wanted my grandchildren to be able to use it, but that's not going to happen now I'm afraid.