Introducing the Ice-Cream Maker Machine

The Hamilton Beach Ice-Cream Maker Machine 68330 is an excellent appliance for making delicious frozen treats at home. With its large 4-quart capacity, this fully automatic machine allows you to create homemade ice cream, frozen yogurt, sorbet, and gelato with ease. Simply add your ingredients and let the machine do the work, churning your mixture to perfection in just 20-40 minutes. This versatile ice cream maker is priced around $69.99.

Parts and Features

1. Motor
2. Cover
3. Canister
4. Drain
5. Bucket
6. Dasher
7. Storage Plug

Specifications

The Hamilton Beach Ice Cream comes with several key features that make it stand out:

• Compact Design: Easy to store and transport.
• Automatic Churning: No manual effort required; just add ingredients and let the machine do the work.
• Quick Churning Time: Makes ice cream in as little as 20 minutes.
• Easy Cleanup: Removable parts are dishwasher safe.
• Transparent Lid: Allows you to monitor the churning process.
• Non-Slip Base: Ensures stability during operation.

Description

The contemporary style of the Hamilton Beach Ice-Cream makes it an easy match for any home's kitchen. Because of its small weight and solid construction, the machine is easy to transport and uses with no wobbles. The procedure becomes more entertaining because consumers can watch their concoction turn into creamy bliss through the see-through cover.
Neither the bowl nor the device need to be pre-frozen, and the technique is both simple and effective. All you have to do is throw everything in, seal the lid, and wait for the magic to happen. If you want to create handmade ice cream but don't want to deal with the inconvenience, this is a great option.

BEFORE FIRST USE:
Remove all literature and packing material from inside the ice cream maker. Clean canister, dasher, storage plug, and cover in warm, soapy water. Thoroughly rinse and dry all parts. DO NOT immerse motor in water. To clean,

Usage Tips

• The firmness of ice cream depends on variables such as the recipe used, room temperature, and temperature of ingredients before churn-freezing.
• Remember that artificial sweeteners can be used as a substitute for sugar. Only add artificial sweeteners to mixtures that are cold or have completely cooled. When a recipe calls for heating liquid to dilute sugar, omit the heating process and simply stir in the sweetener until it is well dissolved.
• Some recipes require the mixture to be pre-cooked. Make the recipe at least one day ahead. This will allow the mixture to cool completely and increase volume. Pre-chilling the base mixture is strongly recommended. Never try to shortcut the cooling time.
• If the recipe exceeds the FILL LINE, ice cream will overflow the canister.
   
  • 1 packet sweetener = 2 teaspoons (10 ml) sugar
  • 6 packets = 1⁄4 cup (60 ml)
  • 8 packets = 1⁄3 cup (80 ml)
  • 12 packets = 1⁄2 cup (125 ml)

How to Make Ice Cream

1. You will need approximately 8 to 12 pounds of ice and 3 cups of rock salt to make ice cream.
   Optional: An additional 4 pounds of ice and 1 cup of rock salt are needed to harden the ice cream.
2. Before First Use: Wash ice cream maker parts according to “Cleaning” instructions.
3. Prepare one of the suggested recipes or one of your own favorites. You can use any recipe for ice cream, frozen yogurt, or frozen dessert.

4. Pour ice cream mixture into canister. Insert dasher into center of canister. 

   

   NOTE: Cooked recipes will need to be chilled before churning.

5. Place cover onto canister. Make sure cover is snapped firmly onto canister.
6. Place filled canister in center of bucket.
7. Assemble motor over canister with dasher shaft inserted into the hole in the bottom of the motor. Turn motor counter clockwise to engage and lock the motor onto the bucket.
   NOTE: Place ice cream maker in kitchen sink or another area that has good drainage.
8. Plug power cord into outlet. The canister and cover will turn together. Allow ice cream to churn for 1 to 2 minutes before adding ice to bucket.

9. Distribute 1-2 inches of ice around the canister in the bucket. Uniformly sprinkle 1⁄2 cup rock salt over layer of ice. Continue adding layers of ice and  salt until canister is covered. 

   

10. Ice cream will churn for 20 to 40 minutes. Ice cream is ready when motor stops or nearly stops.
11. Unplug unit from outlet. Remove motor by turning it clockwise. Remove any salt, ice, or water from cover before removing the cover. Lift out dasher and scrape clean with rubber spatula.
12. Optional: To harden ice cream, make sure ice cream is packed into canister then replace cover on canister. Insert storage plug into hole in the cover.
13. Drain water from bucket through the drain hole.
14. Add additional layers of ice and salt to bucket, covering canister and cover.
15. For additional insulation, cover bucket with a towel or newspaper. Allow ice cream to harden for one to two hours. Hardening time varies with the type of ice cream as well as the air temperature.
16. Ice cream may also be hardened by:
    • placing covered canister in a home freezer for several hours
      OR
    • placing ice cream into a plastic container that allows room for expansion and then placing in home freezer.

Storing Ice Cream

Although ice cream can be stored in the freezer for a short period, a lengthy period of storage is not beneficial for either the taste or the quality of the ice cream. After one or two weeks, the texture starts to deteriorate and the fresh taste is lost. Ice cream tastes best when it is fresh. Should you wish to store ice cream in the freezer, follow these tips:

• Store the ice cream in a clean, well-sealed container that is suitable for freezing.
• Storage temperature must be 0ºF (-18ºC) or lower.
• Attach a label to the container with the date when it was made and the kind of ice cream it is.
• Defrosted or semi-defrosted ice cream must never be put back in the freezer.

Remove ice cream from freezer about thirty minutes before serving and place it in the refrigerator. Or bring it up to serving temperature by allowing it to stand for ten or fifteen minutes at room temperature.

Storage chart

Setup Guide

To get started with your Hamilton Maker, follow these steps:

1. Assembly: Simply place the bowl into the base unit and attach the churning paddle.
2. Ingredients: Add your desired ingredients (cream, sugar, flavorings) directly into the bowl.
3. Operation: Close the lid securely and turn on the machine. The automatic churning process will begin immediately.
4. Monitoring: Watch through the transparent lid as your mixture transforms into delicious ice cream within about 20 minutes.
5. Cleanup: Once done, remove parts and wash them in a dishwasher or by hand for easy maintenance.

Cleaning Ice Cream Maker

1. Unplug unit from electrical outlet. Wipe motor with a damp cloth.
2. Wash storage plug, cover, dasher, canister, and bucket in hot, soapy water. Rinse and dry thoroughly.
   NOTE: If left to air dry, water spots may appear on the canister.

Hamilton Beach Ice-Cream Maker Machine 68330 Recipes

Old Fashioned Vanilla Ice Cream

This recipe takes a little longer, but it is worth the effort.

• 3 cups (750 ml) sugar
• 1⁄4 teaspoon (1.25 ml) salt
• 5 cups (1.25 L) whole milk
• 6 large eggs, beaten
• 41⁄2 cups (1.125 L) heavy whipping cream
• 1 tablespoon (15 ml) vanilla extract

In heavy saucepan, combine sugar, salt, and milk. Cook over medium heat stirring occasionally until mixture is steaming. Reduce heat to low. In medium bowl, slightly beat eggs. Slowly whisk half of the hot mixture into the eggs and pour back into saucepan. Cook over medium-low heat until slightly thick, about 3 minutes. Remove from heat and refrigerate until chilled or overnight. When ready to make ice cream, stir heavy cream and vanilla into chilled custard mixture. Pour into canister.

Easy Vanilla Ice Cream

• 3 cups (750 ml) sugar
• 2 tablespoons (30 ml) lemon juice
• 6 cups (1.5 L) heavy whipping cream
• Combine all ingredients; mix well. Pour into canister.
• 3 cups (375 ml) milk
• 1 tablespoon (15 ml) vanilla extract

The following variations can be used with either of the Vanilla Ice Cream recipes above.

Black Forest Variation
Add 1⁄2 cup (125 ml) chocolate syrup and 1 can (161⁄2-ounce [465 g]) pitted Bing cherries, drained and halved. Mix well. Pour into canister.
Chocolate-Covered Peanut Variation
Add 11⁄2 cups (375 ml) chocolate syrup and 1 (1.7-ounce bag [65 g]) chocolate-
covered peanuts; mix well. Pour into canister.
Cookies and Cream Variation
Reduce sugar to 11⁄2 cups (375 ml). Break 30 cream-filled chocolate sandwich cookies into small pieces; mix well. Pour into canister.
Orange-ade Ice Cream Variation
Add 1 (12-ounce [355 ml]) can frozen orange juice concentrate, thawed and undiluted; mix well. Pour into canister.
Mint-Chocolate Chip Variation
Replace vanilla extract with 1 teaspoon (5 ml) of mint extract. Finely chop 3 cups (18 ounces [500 g]) semisweet chocolate chips and add to ice cream mixture. Add 4 drops of green food color (optional); mix well. Pour into canister.
Peanut Butter Variation
Add 2 cups (500 ml) chunky peanut butter into ice cream mixture; mix well. Pour into canister.
Chocolate Chip Walnut Ice Cream
Add 2 cups (500 ml) semisweet chocolate bits and 1 cup (250 ml) chopped walnuts; mix well. Pour into canister.
Strawberry-Banana Variation
Add 6 mashed bananas and 1 quart (1 L) coarsely chopped strawberries to ice cream mixture; mix well. Pour into canister.
Double Almond Chocolate Variation
Finely chop 6 ounces (170 g) semisweet chocolate squares. Replace vanilla extract with almond extract. Chop 2 cups (500 ml) of almonds and add to ice cream mixture; mix well. Pour into canister.
Cookie Dough Variation
Cut up 1 roll (18 ounces [510 g]) refrigerated cookie dough (raw) into small pieces and add to ice cream mixture; mix well. Pour into canister.
Banana Pudding Variation
Add 1 cup (250 ml) mashed bananas (about 6) and 12 crushed vanilla wafers into ice cream mixture; mix well. Pour into canister.

Rocky Road Ice Cream

• 3⁄4 cup (175 ml) unsweetened cocoa powder
• 21⁄4 cup (560 ml) sugar
• 3 cups (750 ml) milk
• 1 tablespoon (15 ml) vanilla extract
• Dash of salt
• 3 cups (750 ml) whipping cream
• 3 ounces (75 g) semisweet chocolate
• 11⁄2 cups (375 ml) miniature marshmallows
• 3⁄4 cup (175 ml) chopped pecans (optional)

In heavy saucepan, combine cocoa powder and sugar. Gradually stir in milk. Cook over low heat, stirring constantly, until chocolate and sugar has dissolved. Remove from heat and refrigerate until chilled. When ready to freeze, mix vanilla extract, salt, and whipping cream into the chilled mixture. Stir coarsely chopped semisweet chocolate, pecans, and marshmallows into mixture; mix well. Pour into canister.

Chocolate Ice Cream

• 12 ounces (350 g) unsweetened chocolate, chopped
• 3 cups (750 ml) half ’n half or evaporated milk
• 3 cups (750 ml) sugar
• 6 tablespoons (90 ml) flour
• 1⁄2 teaspoon (2.5 ml) salt
• 6 eggs
• 41⁄2 cups (1.125 ml) heavy whipping cream
• 1 tablespoon (15 ml) vanilla extract
• 1 cup (250 ml) chopped nuts, optional

In heavy saucepan, combine chocolate and half ’n half or evaporated milk. Cook over medium to low heat until chocolate is melted and mixture is smooth (about  5 minutes).In medium bowl, combine sugar, flour, and salt. Gradually whisk dry ingredients into the melted chocolate mixture and bring to boil. Reduce heat to medium-low and cook, stirring occasionally. In medium bowl, slightly beat eggs. Slowly whisk in half of the hot chocolate mixture then transfer this mixture to the remaining chocolate in saucepan. Cook about 5 minutes, until thick, smooth, and steaming. Refrigerate until chilled. When ready to freeze, add whipping cream and vanilla to the chilled mixture. ; Pour into canister.

Raspberry Ice Cream

• 3 (750 ml) cups sugar
• 41⁄2 cups (1.125 L) frozen raspberries, slightly thawed
• 2 tablespoons (30 ml) lemon juice
• 3 cups (750 ml) heavy cream
• 3 cups (750 ml) milk

Remove raspberries from freezer and allow to become slightly soft. Then mash or puree, (strain the seeds if desired). Combine sugar, lemon juice, and fruit; mix well. Stir in cream and milk. Pour into canister.

Chocolate-Raspberry Variation
Add 20 crushed chocolate sandwich cookies; (place in plastic sandwich bag and mash). Mix well. Pour into canister.
Strawberry Variation
Replace raspberries with strawberries. Mix well. Pour into canister.

Chocolate Chip Ice Cream

• 1 12-ounce (340 g) bag semi-sweet chocolate chips (divided)
• 3 14-ounce (396 g) cans sweetened condensed milk
• 21⁄2 cups (625 ml) half ’n half or evaporated milk
• 2 teaspoons (10 ml) vanilla extract

In heavy saucepan, combine 1⁄2 bag chocolate chips and 3 cans sweetened condensed milk. Cook over medium heat, stirring constantly just until chocolate is melted and mixture is smooth. Remove from heat and refrigerate until chilled.
When ready to freeze, mix half ’n half, remaining chips, and vanilla extract into the chilled mixture. Mix well. Pour into canister.

Frozen Custard

• 12 eggs
• 3 cups (750 ml) milk
• 11⁄2 cups (375 ml) sugar
• 6 tablespoons (90 ml) honey
• 1⁄4 teaspoon (1.25 ml) salt
• 6 cups (1.5 L) whipping cream
• 2 tablespoons (30 ml) vanilla extract

In medium saucepan, beat together eggs, milk, sugar, honey, and salt. Cook over low heat, stirring constantly, until mixture is thick and reaches at least 160ºF (71ºC). Cool quickly by placing pan in ice or cold water and stirring for few minutes. Cover and refrigerate until thoroughly chilled. When ready to freeze, mix whipping cream and vanilla into the chilled custard mixture. Mix well. Pour into canister.

Peach Ice Cream

• 3 cups (750 ml) chopped fresh or frozen peaches
• 21⁄4 cups (560 ml) sugar (divided)
• 6 cups (1.5 L) heavy whipping cream
• 11⁄2 cups (375 ml) milk
• 2 tablespoons (30 ml) vanilla extract

Combine the peaches with 1 cup (250 ml) of sugar and stir/mash together. Let stand 1 hour. Add the remaining 2 cups (500 ml) sugar, cream, milk, and vanilla extract into the peaches. Mix well. Pour into canister.

10 Strawberry Cheesecake Ice Cream

• 1 8-ounce (227 g) package cream cheese (softened)
• 2 cups (500 ml) frozen strawberries (slightly thawed)
• 2 (14-ounce [396 g]) can sweetened condensed milk
• 2 cups (500 ml) heavy whipping cream
• 2 teaspoons (10 ml) vanilla extract
• 1 cup (250 ml) graham cracker crumbs

Allow cream cheese to soften and the strawberries to become slightly thawed. In a medium bowl, beat cream cheese until fluffy. Gradually add condensed milk until smooth, (you may use a hand mixer). Mix in heavy whipping cream and vanilla. Chop strawberries into small pieces and stir into mixture. Stir in graham cracker crumbs. Mix well. Pour into canister.

Fruit Sherbet

• 3 12-ounce (350 g) bags frozen fruit, unsweetened (strawberry, peach, pineapple or combination)
• 9 cups (2.25 L) half ’n half
• 11⁄2 cups (375 ml) sugar
• 3 tablespoons (45 ml) lime juice

In a blender or food processor, combine all ingredients and process until well blended and smooth. Pour into canister.

Strawberry Sorbet

• 11⁄2 cups (375 ml) sugar
• 3 cups (750 ml) water
• 3 16-ounce bags (454 g) fresh or thawed frozen strawberries
• 3 tablespoons (45 ml) lemon juice
• Combine sugar and water in heavy saucepan. Bring to a boil. Reduce heat to low and simmer until all sugar is dissolved. Remove from heat. Refrigerate until chilled. Puree strawberries; add lemon juice and sugar water. Mix well. Pour into canister.

Chocolate Chip-Mint Frozen Yogurt

• 2 2-pound (907 g) containers plain yogurt*
• 6 ounces (170 g) unsweetened chocolate, chopped
• 2 teaspoons (10 ml) mint extract
• 2 cups (500 ml) sugar
• 11⁄2 cups (375 ml) half ’n half

Chop chocolate into small pieces. Combine all ingredients. Mix well. Pour into canister.

Frozen Blueberry Yogurt

• 2 16-ounce packages frozen blueberries, slightly thawed
• (31⁄2 cups [875 ml]
• 2 2-pound (907 g) containers plain yogurt*
• 11⁄2 cups (375 ml) sugar
• 11⁄2 cups (375 ml) half ’n half
• Mash berries. Combine remaining ingredients. Refrigerate until chilled. Mix well. Pour into canister.

Frozen Strawberry Yogurt Variation
Replace blueberries with 2 16-ounce packages (454 g) frozen strawberries (processed with juice).
Frozen Raspberry Yogurt Variation
Replace blueberries with 2 16-ounce packages (454 g) frozen raspberries.  For milder yogurt taste, replace the plain yogurt with vanilla-flavored yogurt.

Hot Fudge Sauce

• 3 (1-ounce [25 g]) squares unsweetened chocolate
• 1⁄2 cup (125 ml) half ’n half
• 3⁄4 cup (175 ml) sugar
• Dash of salt
• 1⁄4 cup (60 ml) butter or margarine
• 1 teaspoon (5 ml) vanilla extract

In medium saucepan combine chocolate, half ’n half, sugar, and salt. Cook over medium heat, stirring continuously until chocolate is melted. Remove from heat and whisk in vanilla extract and butter. Continue to whisk until smooth. Serve warm over ice cream

Lemon Sauce

• 3⁄4 cup (175 ml) sugar
• 1 tablespoon (15 ml) cornstarch
• Dash of salt
• 3⁄4 cup (175 ml) water
• 1 large egg, beaten
• 3 tablespoons (45 ml) lemon juice
• 1 tablespoon (15 ml) butter or margarine

In medium saucepan combine sugar, cornstarch, and salt. Mix until all ingredients are combined. Add water and cook over medium heat, stirring continuously until steaming. In medium bowl, slightly beat eggs. Slowly whisk in half of the hot mixture then pour back into saucepan. Cook over medium-low heat until slightly thick, about 5 minutes. Remove from heat and whisk in lemon juice and butter. Continue to whisk until smooth. Serve warm or cold over vanilla ice cream.

Peanut Butter Sauce

• 1 cup (250 ml) sugar
• 1 tablespoon (15 ml) white corn syrup
• 1⁄4 teaspoon (1.25 ml) salt
• 3⁄4 cup (175 ml) milk
• 6 tablespoons (90 ml) peanut butter
• 1 teaspoon (5 ml) vanilla extract

In medium saucepan combine sugar, syrup, salt, and milk. Cook over medium-low heat, stirring continuously until thickened. Stir in peanut butter and vanilla until smooth. Remove from heat and cool.

Troubleshooting

WARRANTY

This product is warranted to be free from defects in material and workmanship for a period of one (1) year for Hamilton Beach products or one hundred eighty (180) days for Proctor-Silex and Traditions products from the date of original purchase, except as noted below. During this period, we will repair or replace this product, at our option, at no cost.

Pros & Cons

Pros

• Ease of Use: Simple assembly and operation make it accessible to all users.
• Quick Results: Makes ice cream in about 20 minutes.
• Affordable Price Point: Cost-effective compared to other similar products on the market.
• Compact Design: Easy storage without taking up too much space in your kitchen.

Cons

• Limited Capacity: Can only make up to 1.5 quarts at a time which may not be enough for larger families or gatherings.
• No Built-in Freezer Bowl: Requires pre-chilling ingredients which can be inconvenient at times.
• Noisy Operation During Use But Not Overly Loud Compared To Other Machines On The Market

Customer Reviews & Common Complaints

Customers generally praise this product for its ease of use and quick results but some have noted that it can be noisy during operation and has limited capacity compared to other models available in the market.

Many reviewers appreciate how easy it is to clean after each use but a few have mentioned issues with durability over extended periods of time.