Review on Sunbeam FRSBBK04 BLU 4 Quart Bucket Blueberry by Ben Robinson

I wouldn't recommend this to anyone because of the oval design. Ice gets stuck on the short sides, and once the ice gets stuck, at least mine doesn't seem to count. I've had it for a year now and FINALLY managed to make ice cream because the instructions are just plain bad and. not right. It took me a lot of research to finally figure out how this works. The most important thing to know is that it is not ICE but WATER that freezes the mixture. It will really work if you make sure you have the right amount of ice salt. and let it melt. Because of the design, I strongly recommend breaking your dice. The smaller the pieces, the less likely (but it still happens) that they will jam. Even my broken one was still stuck. Place your metal container in the freezer and freeze. I keep mine in the freezer when not in use. Use 1 cup rock salt. Not less. I know the manual says less. ignore it They WANT the ice to melt. (Salt) salt water transfers heat to your mix, not ice. Ice is only needed to bring the water to the right temperature. I think that's the biggest misconception we have, that ice is the most important thing and melt is warmer than ice isn't. But saline transfers heat better, ice, even crushed, has less surface area on the canister. After pouring the ingredients, place a thin layer of ice and a generous amount of rock salt (you'll need to use rock salt for the right proportion) in an ice bucket. Leave the container in the ice for about 5 minutes to allow the ice to begin to melt and the ingredients to begin to cool. Keep adding ice and salt until you've used up all the salt. Don't get rid of the water, you need it. It MUST be there. Condensation forms on the outside. that the condensate should freeze if the inside temperature is right. You'll get frost and ice outside if all goes well. Once that's done you can put it in ice water for 15 minutes and it will firm up a bit. or in the freezer for an hour for even more strength. Again, this is the water you need. I had a bucket with enough ice, but wanted enough water in it too. at the top of the canister. After passing the saline solution, I got ice cream. When I tried to stop the ice from melting I got cold milk after 3 hours of frustration. Make sure everything is COLD. When making vanilla ice cream, leave it in the fridge overnight. I used cream to thicken it up a bit with a milk recipe (not custard style).