Need help with ice cream maker please.

[uppityperson]

I inherited an old Sears& Roebuck ice cream maker, 4 quart electric. It says "Type DM4-967 Model S 245.1975" and I can find no info online about it (1975 may give a clue why).

I've never made ice cream before but have found lots of recipes. My issue is beyond putting ingredients in the inside metal part (that has the paddle that stirs it around), what do I do? I assume put ice in the part between the ingredients and the outside world, but am not sure if one adds salt to lower the temperature, or how long to let it go on (beyond "until done").

So, if anyone makes ice cream and wants to pass on some basics, I would REALLY appreciate it. Thank you.


ps. Am thinking of ginger ice cream for Thanksgiving.
pps. I could just experiment, but DU has come through for me before so figured I'd ask.

[mopinko]

1. layer the ice and salt in the outer part.

rock salt is best. i have no idea about some of the more recent ice melters, with i think would make it colder. don't think they are anything harmful to eat, but i don't know.
most of these things stop churning when they get a certain amount of resistance. iirc (been a while) you are supposed to repack the ice and salt after it has stopped, so that it firms up quickly.

when you experiment, remember that you need ingredients that prevent the ice crystals from getting too big. that is why nice fatty premium ice cream is so good. fat does that really well. sugar does it, too. but that is why fruity ices are crunchier. which is fine with me, but....

[uppityperson]

2. Thank you, that all makes sense.

I'm going to do a nice rich ginger thing. Rock salt is what I couldn't think of, and I'll just listen to see what happens. Thank you.