9
TROUBLESHOOTING
Many common ice cream maker problems are easily resolved. Try the troubleshooting suggestions
below to see if the problems can be resolved before having to contact the service department.
Some user tips for your ice cream maker:
Our aluminum freezing bowl is approved for food safety. Since aluminum can react to acidic
solutions, the recommendation is to not store acidic foods in the freezing bowl for long periods.
We recommend removing any acidic frozen desserts from the freezing bowl and store them in
plastic containers.
Please note that our ice cream makers are a self-contained, compressor operated unit which
no pre-freezing and salt required. All you need to do is to put the refrigerated mixture into the
removable bowl and the unit will freeze the mixture.
Optional: Freeze newly-made ice cream for about 4 hours before serving. This is also known
as "ripening”
Ice cream maker
churning blade not
working
Power off the unit and wait for the mixture
to be softer
Ice cream maker does
not freeze
Room’s ambient temperature is too
high
Ice cream mixture temperature is too
warm
The volume of the mixture is more than
required measurement
Choose a well-ventilated area with
temperatures above 60°F (16°C) and
below 90°F (32°C)
Use refrigerated mixture and fill the bowl
to 3/4 full and run it for 50 - 60 minutes
Ice cream is not firm
enough
Ingredients are warm or at room
temperature before it was processed
The ice cream maker lid was opened
and closed too many times during the
freezing process.
The freezing bowl has a thick coating
of ice on the walls.
Use refrigerated mixture and fill the bowl
to 3/4 full and run it for 50 - 60 minutes
Refrain from opening the lid many times
After washing, dry completely prior to
placing back in ice cream maker.
Ice cream maker stops
churning before ice
cream is ready
Too much mix-in ingredients are
added causing the paddle to jam
Mix-in ingredients, such as chocolate
chips or chopped nuts, added too soon
Wait until ice cream mixture is thicken or
frozen before adding ingredients
Low-fat ice cream is being made
Too much water in the mixture
Sugar in the mixture is not dissolved
Use whole milk or buttermilk instead of
nonfat milk
Put the sugar on the fruit and let it melt in
the fruit's juices instead of using syrup
Make sure sugar is well-dissolved
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