The Sterling Ice Cream Freezer is a 5 qt. electric ice cream maker. It consists of a freezer tub that looks like a wooden bucket, canister, beater and electric motor. The motor turns the canister and automatically shuts off after sufficient time has passed. This automatic shut-off helps produce the right consistency for ice cream every time its made. Making homemade ice cream with a Sterling freezer is quick (about 1 1/2 hours) and can be fun for the whole family.
Place the metal canister and beater into a refrigerator for about 30 minutes to chill the metal. The wooden pail and motor that sits on top of it should be left out of the cold.
Mix together ice cream ingredients and chill for 30 minutes. Ice cream recipes vary, but the main ingredients are egg yolks, sugar, milk and heavy whipping cream.
Place the beater into the Sterling freezer's can and make sure that it is set securely in the bottom of the can. The can has a groove on the bottom that the beater fits into snugly. Pour in the chilled ice cream ingredients until the can is 2/3 full.
Place the top on the can and put it into the wooden tub. Center it on the can rest in the bottom of the tub.
Attach the dark brown motor to the can by the beater. Make sure the beater is still set in the tub properly. Press the thumb lock on the motor to secure it in place. On the Sterling freezer, the motor sits over the bucket like a handle. It connects on opposite sides of the bucket and on top of the canister on the beaters. Plug in the motor and watch the can begin to turn steadily to the right.
Layer crushed ice and rock salt in the tub surrounding the can. Start with 3 inches of ice and then add 5 oz. of rock salt. Rotate back and forth until the tub is half full. Pour one cup of water over the ice and salt so it freezes faster. Continue rotating ice and salt until the tub is full--and then add one more cup of water.
Let the Sterling freezer's motor run for 20 to 30 minutes. It has an automatic shut-off, so it should stop on its own. If the unit fails to stop, simply unplug it from the wall. Add ice and salt to the tub as it melts throughout this time.
Unlatch the thumb-lock on the motor and lift it from the beater and pail. Wipe off the top of the metal can. Remove the top of the can and take out the beater. Wipe off excess ice cream from the beater and place it back in the can. The ice cream should be the consistency of mush at this point in time.
Pack down the ice cream and place the top of the can back on. Put the cork in the can top. Re-pack ice and salt until the tub is full and covers the top of the can.
Place a heavy towel over the top of the tub. Set the freezer in a cool place and allow the mixture to ripen and harden for about an hour, then serve.
Things You'll Need:
- Egg yolks
- Heavy cream
- Crushed ice
- Rock salt
- "The Best Ice Cream Maker Cookbook Ever"; Peggy Fallon; 1998
Matt Scheer began writing professionally in 2005. His work has appeared in "The Daily Texan" and "The New York Tribune." Scheer holds a B.A. in English and a B.A. in history, both from the University of Texas. He is also a certified Yoga teacher and Web designer.