Follow the recipe and prepare and chill the ice cream mixture ahead of time. Have at least one full box (4 lbs) of Rock Salt (purchase from Target, Ace Hardware, supermarkets, etc), and 2-3 bags (7 lbs each) Ice Cubes. You may need an additional full box of Rock Salt as a back up.

Yes! The Ice Cream Maker includes several easy-to-follow recipes that taste great! But if you prefer, feel free to use your own family recipe.

If you notice that the paddle isn't spinning when using the electric motor, rest assured that this is not a defective unit.
When using the electric motor, the paddle does not spin. This is normal and does not affect the freezing process.
When using the hand crank, the paddle does spin.
The ice cream mixture will freeze whether the paddle is spinning or not.

It is important to get the right freezing temperature. You have to find the right combination of rock salt, ice, and melted ice. If the ice cream isn't freezing, it is possible that there is too much melted ice and the rock salt isn't working propely. Or there is too much frozen ice and not enough rock salt. Once you get the right combination, it will freeze properly, in about 30-45 minutes. (The length of time may vary, depending on the room temperature and how quickly the ice melts.)

If the motor has stopped and you discover that the ice cream is frozen around the edges, but not in the middle, it is because the mixture has frozen too quickly. Scrape the frozen ice cream off the sides and into the canister (try not to remove the paddle from the canister).
You may need to add warm water to help melt the ice. Allow the ice to melt for a few minutes and turn the motor back on.

It's possible that the motor is overheated. The motor is built with a thermal overload protection device. As the ice cream gets thicker and thicker, the motor works harder and harder. At some point, the ice cream is so thick that the container won't turn (typically indicating that the ice cream is ready to eat!). This will trigger the motor to automatically shut off. Allow the motor to cool for a period of time. Just give it some time and it will function normally.

Many people have fond childhood memories of using the hand crank to make ice cream. Today, it might be a matter of convenience to use the electric motor instead! Just remember, if you choose to use the hand crank instead of the electric motor, you will have to turn the crank at a steady, even pace for over 30 minutes! What is the benefit of the hand crank? When the ice cream starts to harden, the electric motor has a safety feature to automatically shut off. If you would like your ice cream a little firmer, without placing it in the freezer, just attach the hand crank and turn for another 10 minutes or so. It is the freezing action that makes it thicker during this time, as the rock salt, ice and brine continue to freeze the ice cream. The ice cream will taste the same whether you choose hand crank or electric.

Once you have filled the tub with ice, add about 2 cups of rock salt. Over time, the ice will begin to melt, and you can continue to add more ice and rock salt. You may choose to layer ice and rock salt to speed up the freezing process. You may need to add more rock salt. Always have more rock salt as a back up.

Only use Rock Salt. Do not use Ice Melt.

If you use the recipes that are printed in the instruction manual, the recipes will make about 4 quarts. This is a little more than half of the canister. Adjust the recipe as needed to make more or less. You do not want to fill the 6 quart canister completely as the ice cream will expand

Your ice cream will not be thick and solid like frozen store-bought ice cream. It will have the consistency of soft serve or a thick milkshake. You can remove the mixing paddle and insert the aluminum canister into the freezer for approximately 1 hour or so.

It helps to soak the ice bucket about 2/3 full with water. Allow it to soak for about 90 minutes. This will help seal the bucket and prevent leaking.