Aroma AIC-244 - Manual (Page 10)

My ice cream
turned out
soft or runny .
Home-made ice cream traditionally has the consistency of a thick
milkshake. If you prefer a firmer consistency, you can:
• Remove the dasher and place the lid and lid cap on the mixing
canister. Place upright in the freezer to harden. Another option is to
leave the canister in the wooden bucket, remove the dasher, add the
cap and add more ice to the salt/ice mixture. Cover with a towel and
let sit until the ice cream is firm.
• For fluffier ice cream, once the electric motor has finished churning,
you may remove it and use the hand crank to churn the ice cream to
the desired consistency.
• The richer the cream you use, the richer the ice cream will be. Heavy
whipping cream is suggested for the creamiest, smoothest ice cream.
Milk can also be substituted for cream but will alter the texture and
taste of the ice cream. You might also consider using a combination of
milk and cream for healthier ice cream.
• Recipes that call for alcohol may inhibit the freezing process. If you
are using an ice cream recipe that calls for alcohol or vanilla or
peppermint extract (which contain alcohol), it is best to add it during
the last few minutes of the freezing cycle.
• Pay close attention to the amount of rock salt used during the making
of your ice cream. Using too little salt may inhibit the freezing of your
ice cream mixture. Read the instructions in the section titled “To Make
Ice Cream” beginning on page 4 for more details.
The texture of
my ice cream
is too hard or
grainy.
A hard or grainy ice cream texture may be due to one of the following
causes:
• Be sure that once you start churning your ice cream, you DO NOT
stop. Stopping for any length of time while churning can cause large
ice crystals to form in the mixture, which will give your ice cream a
grainy texture.
• Pay close attention to the amount of rock salt used during the making
of your ice cream. Adding too much salt can cause the mixture to
freeze too quickly, which may lead to the formation of ice crystals in
your ice cream. Read the instructions in the section titled “To Make
Ice Cream” begining on page 4 for more details.
The salt
water mixture
leaked out of
the wooden
bucket.
Before using the ice cream maker, it is necessary to soak the wooden
bucket in water for at least an hour and a half. This allows the wood to
expand and prevents leaks. To do so, simply fill up the bucket (about
2/3 full) and let it sit in the sink or other water-safe area for an hour and
a half. Pour out the water and the bucket is ready to use!
Elhelado
queda
demasiado
suaveo
derretido.
Elhelado caserousualmente tieneuna consistencia muysuave. Si
prefierauna consistenciamás dura:
•Remueve laagitadora ycoloque latapadera delbote yel tapón
dela tapaderadel bote.Póngalo enun recipientepara congelary
refrigérelodurante unao doshoras.
•Deje elbote enla cubetade madera.Remueve laagitadora, y
coloquela tapaderadel botey eltapón dela tapaderadel bote
sobreel bote.Agregue máshielo, cobrey dejedurante unao dos
horas.
•T ambiénpuede incorporarla unidadde lamanivela manualy
girarlahasta queel heladotenga lacon sistenciadeseada.
•Mientras másespesa seala cremaque usteduse, elhelado será
máscremoso. Sesugiere usardoble cremabatida, afin de
obtenerel heladomás suavey cremoso.T ambiénse puede
utilizarleche enlugar decrema, perola texturay elsabor del
helado puedencambiar .Asi mismo,pued econside rarusar una
combinación deleche ycrema paraobtener unhelado más
saludable.
•T omenota deque alusar alcoholo extractode vainilla,es mejor
agregarloal final.El alcoholque contieneel extractode vainilla
retardarála velocidad deendurecimiento delhelad o.Es mejor
agregar elalcohol oel extractode vainillaa lamezcla cuandola
máquinapara hacerhelado hayagira doya porlo menosunos
20minutos.
•T engacuidado conlas proporcionesde saly hieloen lacubeta
demadera. Noagregar bastantesal sepuede impedirel
congelamiento delhelado. Lealas instruccionesen lasección
“Para hacerhelado ”de las páginas4 ala 6.
La
consistencia
delhelado es
muyespesa o
grumosa.
•Una vezque hayaempezado batirla mezcla,no sedebe parar.
Parardurante elproceso decongelamiento sepuede causarque
formencristales grandesde hielodentro dela mezcla.
•T engacuidado conlas proporcionesde saly hieloen lacubeta de
madera.Agregar demasiadasal sepuede ocasionarque lamezcla
seenfríe muyrápido ycristales dehielo sepueden formaren la
mezcla.Lea lasinstrucciones enla sección“Para hacerhelado ”de
las paginas4 ala 6.
•Las recetasque norequier encocimiento sehacen mejorcon una
batidorao licuadoraeléctricas, quesuavizan lamezcla yaumentan
suvolumen.
Aguase
escapóde la
cubetade
madera.
Antesde usarel congeladorpara helado,agregue aguadentro dela
cubetade madera(a llenarla hasta2/3 aproximadamente)y déjela
duranteuna horay media.Esto darátiempo paraque lamadera se
hinche,de maneraque duranteel procesode congelamientono haya
fugasde lamezcla desal yhielo.
COMOLIMPIAR
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TROUBLESHOOTING