I bought a Waring ice cream parlor electric ice cream maker at the thrift store today. It has never been used, but has no book. I have a basic recipe off the internet, and understand that I need to put ice in the outer ring, but does it also need salt? If so how much? Is there a certain time on letting an electric maker run, or do you judge by the consistency of the ice cream? I did a search and couldn't find much info. Thank you from a homemade ice cream novice!! Just the thought of it makes me hungry--peach or strawberry or pineapple or raspberry--yumm!! ;o)

-- Colleen in WI (bean@northwoods.net), March 07, 2002

Answers

Shucks, I thought you needed help in your ice cream parlor.

-- bruce (niobrara55@hotmail.com), March 08, 2002.

We received an ice cream maker as a wedding gift last year and it was the GREATEST gift ever!!

My husband makes raspberry/cranberry sorbet that is to DIE FOR and it comes out such a beautiful color too (a kinda bright, darkinsh plummy redish pink)! He took the recipe in the booklet for raspberry sorbet, added cranberries to the raspberries, cut the sugar to 1/4 (we tried the recipe first and it was WAY too sweet), and added about twice the lemon juice (gives it more "zing") and it was the most awesome stuff!! YUMMY! Can't buy stuff that good in a store!!

-- Lisa - MI (sqrrlbabe@aol.com), March 08, 2002.

Oh yeah, this is one of the "new fangled" ice cream makers we received as a gift so you don't have to put in ice and/or salt....you just stick the main bowl in the freezer overnight so I can't really help you in the "how to" department.....sorry (got a little carried away in my last post thinking about sorbet and forgot to answer your question). ;o)

-- Lisa - MI (sqrrlbabe@aol.com), March 08, 2002.

I used one of those for years. They are made to use common table salt. one box of salt each time you make icecream. Mine made a half gallon of icecream at a time. They were supposed to take 6 trays of ice cubes and one box of salt but 6 trays was never enough and sometimes i fudged a little on the salt. Use any icecream recipe for a half gallon of icecream. put in can and put the lid on and attach the top. put a layer of ice then some salt and another layer of ice ect. When you have filled it to the top pour in one cup of cold water over salt and ice to get it started then turn it on. you may have to add salt and ice a couple of times before it is done. When it sounds real labored or when it stops compleatly remove the can from the machine and remove the beater from the can then put wax paper or plastic wrap over the top and put the lid back on and put in the freezer for a while to get firm. That is if you can wait that long. We ate a lot of very soft icecream because we couldn't.our favorate time to make icecream was when we got home from a camping trip and had all that ice left in the ice chests. Thanks for the memories!

-- Corky Wolf (corkywolf@hotmail.net), March 08, 2002.

Colleen, I had a Waring food dehydrator and lost the instruction manual, so I went to www.waringproducts.com and they sent me the manual for free. Hope this helps.

-- Jean in No. WI (jat@ncis.net), March 09, 2002.

Thanks all! I think I will try it tonight. My husband wants peach ice cream made with the peaches I canned this summer. Sounds pretty good to me!! Colleen

-- Colleen in WI (bean@northwoods.com), March 09, 2002.

Hi Colleen, I may be late with this, but I make ice cream and sell it to local restaurants. I have found that the more salt you use, the faster it freezes. Don't ask me why. I use Rock Salt that I get at Fairway. Layer the ice and salt, about 2" of ice and 1/4 c salt. Usually takes 3-4 layers. Top off with salt. Add more layers as needed throughout the churning process. Your machine should automatically stop when the ice cream is frozen enough. Hope this helps. Stace

-- Stacey (stacey@lakesideinternet.com), March 10, 2002.