How to Make Ice Cream with an Immergood Freezer

Steps

1. Chill the mix and can

   Refrigerate the ice cream base until thoroughly cold. Start with a clean, dry can and chill it if your recipe or owner guidance recommends it; warm mix makes the ice-and-salt system work harder.

2. Assemble can and dasher

   Set the dasher in the can, add the chilled mix only to the recipe or freezer fill level, and lock the lid. Leave headroom because the mix expands as air is worked in and it freezes.

3. Seat the can in the tub

   Place the can in the insulated tub and engage the hand-crank frame or correct motor mount. Before adding ice, make sure the can and dasher turn freely and that the latch is secure.

4. Pack ice and rock salt

   Add crushed ice around the can, sprinkle ice-cream salt over it, and repeat until the can is surrounded nearly to the lid. Replenish ice and salt as they melt so cold brine remains around the can. Keep saltwater away from floors, landscaping, and surfaces it can damage.

5. Churn until firm

   Crank steadily or run the compatible motor while monitoring the recipe, ice level, and freezer resistance or sound. Batch time varies with the recipe, can size, weather, and ice quality, so do not rely on a single universal minute count.

6. Ripen, serve, and clean

   When the batch reaches the recipe’s finish, remove the dasher and ripen in a freezer if you want a firmer scoop. Drain the brine, then promptly wash and completely dry the can, lid, dasher, tub, and drive components.