Vintage Electric Ice Cream Freezer

[michaelman2]

Anyone know the best oil to use in this Dolly Madison electric motor? I pulled this out of the attic and want to make sure I oil it correctly, before using.

I have Googled my question and several items came back with regard to electric fan motors and to use a non-detergent oil. There were of course other postings advising contradictory information.

Any wisdom, experience, suggestions will be appreciated

 

[rp2813]

Probably Zoom Spout turbine oil or 3-in-1 in the blue can.  ACE carries both.

 

[turquoisedude]

I second what Ralph said.   

 

Could you post a picture of the whole ice-cream freezer, please?  Just being nosy.... LOL 

 

[pulltostart]

C'mon Paul,

you really just want to know if it's turquoise.

 

lawrence

 

[michaelman2]

3inOne Blue Can

RP, thank you for this suggestion. I found the readily found the product in the black can and finally found the blue can and you are right, is is non conductive and perfect for this application. Thanks again.

Turquoise, here are the photos of the entire freezer/churn. I have seen this model in the turquoise color but alas, this is the yellow tub.

Now to make some ice cream!

 

[turquoisedude]

OK, I'll fess up.... I wanted to see if it had the Dolly Madison silhouette.  I had seen this on one that I missed out on a few years ago.  And it does!

 

[michaelman2]

Shoot, had I known.....

 

[launderess]

When In Doubt, Go With Zoom Spout

That's what I say.

Stuff hasn't failed me yet and is vastly preferable to some other common choices such as 3in1.

 

[tolivac]

Remember an ice cream maker like this as a kid-was turquoise and from Sears.Had the same oil hole!for bearings----Detergent oil is for ENGINES-non detergent for electric MOTORS!Detergent oil can ruin sleeve bearings in electric motors.

 

[supersuds]

I just remember those crummy motors overheating constantly and bogging down just before the ice cream froze.

 

[tolivac]

The Bogging down was the moment you and the family were waiting for----the ice cream is done and ready!!!Now who's going to lick the dasher?When the motor stalled-you unplugged the machine!!!So remember taking turns doing that when I was a kid with my brothers and sister.Peach ice cream was our favorite-made with REAL peaches-was so good!!!

 

[michaelman2]

Bogging motor

Tolivac,

The scenario with your family waiting to hear the motor begin to slow and struggle is very similar to mine. In fact, as you mention, pulling the plug and allowing it to “sit” for a few minutes with the dasher removed ( and licked ) was part of the fun/experience!

Have two recipes that were passed down to me and one involves the use of uncooked eggs. For obvious reasons I am a bit leary of it, however it is so good, I may find some pasteurized eggs and use the recipe.

The other involves eggs, however, it is more of a custard with the eggs being cooked. Usually the mixture was cooked in a double boiler and then chilled before placing it in the churn.

I oiled the motor last night and let it run a little with no resistance hoping to fully lubricate the unit since it has not been used in years and the fact that the churn is a good fifty or so years old.

I have a self contained refrigerated Ice cream maker that makes a quart at a time but there is something not as special about that thing when I have used it. It was one of the first generation models and it is terrible to clean....... annnnd.................

..................................there is no listening for the motor to bog down and letting the fun begin!

 

[ea56]

My Grandma always made homemade ice cream for Memorial Day and the Fouth of July family gatherings.

We had an old, hand cranked ice cream freezer, and we all took turns cranking it. When it became too hard to crank, the ice cream was done, and ready to let sit in the ice cream freezer for a while to “ripen”. More ice and salt were packed around the container and it was covered with newspapers and blankets to keep the cold in.

The last person to be cranking when it was done got to lick the dasher, so you can imagine that none of us ever wanted to turn loose of that crank!

Her ice cream was heavenly! She made a custard base using eggs, cream, milk, sugar and vanilla, cooking it on the stove. Depending upon what fruit was available at the time she would put either strawberries or peaches in at the end, but I liked the plain Vanilla the best.

I really think that the addition of eggs makes all the difference in getting a nice, rich finished product.

Eddie

[this post was last edited: 8/14/2018-13:39]

 

[circlew]

When I was a little kid, we had a hand cranked ice cream freezer. I remember it having a blue painted wooden bucket, and a tinned steel container. It was a Sears Maid-of-Honor from sometime in the late 40's.

When I was about 10 or 11, we got an electric model that I think was by Sunbeam; it had a blue plastic bucket. We had it for several years, but the motor finally quit, so we got rid of it.

Late in the 80's my sister bought another electric one for my dad's birthday - seems like it was a Rival, and it had a red bucket. It didn't last very long, but I still have that plastic bucket, which I use in the yard.

Up until I was in my early teens, we would go to the ice house and buy a block of ice. When we got it home, my dad would use an ice pick to break it into chunks that would fit the freezer. We'd put some ice in the bucket, and some rock salt, then more ice and salt. When I was older, we started getting ice in bags, which saved some work.

My mom usually made either lemon or vanilla flavor, and cooked the mixture and put it in the refrigerator to cool before taking it out to the freezer.

Maybe when I get my patio done in a year or so, I'll get a new I.C. freezer. The White Mountain brand look a lot like the first one we had, but are pretty expensive.

 

[michaelman2]

Ice Cream Made:

Made some the other day and friends ate it so quickly, I wanted to make more. I photographed some of the process.

I also did two small videos and could not get them to upload. Anyway, here are some photos of the ice cream, equipment and process.

Recipe:

1 tablespoon vanilla extract
1 (14 oz) can sweetened condensed milk
3 (12 oz) cans evaporated milk*
2 cups white sugar
4 eggs**
whole milk
salt
ice
(optional) fruit
* I have at times replaced one can of evaporated milk with a pint of heavy cream to increase the butter fat content.

** Since the eggs in this recipe are not cooked, I used EggLand's Best. They are not pasteurized, however, they are very safe and I felt more comfortable using this farm than the typical eggs I normally purchase.

Directions:

With an electric mixer, cream eggs and sugar. Add evaporated milk, condensed milk, and vanilla. Beat well. Pour into an electric ice cream churn. Add whole milk to fill line.

Insert dasher. Pack cooler 1/3 full with ice. Add a layer of rock salt. Repeat layering with ice and salt until full. Note: be careful not to overfill, spilling salt into the churn.

When machine starts to labor or shut off, remove the dasher and drain water. Fill with more ice and salt. Cover with a towel and let harden/ripen. Makes about 1 gallon.

 

[norgeway]

I use

Raw eggs in mine. The food police can just not eat it that means more for me. I have been eating it since I was a baby and no one has ever got sick from it and when I was a kid we had it darn near every week Donald's family made it the same way and still do. We had some about a week ago. 3 cups sugar. 4 eggs. 2 Tbsp lemon juice. 2 cans Evap milk 1 Tbsp vanilla and finish filling 2/3 full with whole milk.

 

[norgeway]

Mother had the idea

That the lemon juice did something to the raw eggs. Lol. Donald's family uses a tablespoon of flour and no lemon juice

 

[michaelman2]

Raw Eggs

Norgeway,

Hence the reason I used the EggLand's Best eggs..raw.

 

[pulltostart]

That recipe

sounds like what my mother would make.  I remember her using a can of sweetened condensed milk, and the other ingredients and then adding milk.  It made a very yummy ice cream!

 

Even though Mother is still around, she fights diabetes and there's just no way she would make anything like this now.  But it was good when we had it!

 

lawrence

 

[mikael3]

I eat raw eggs all the time.  Dirty kitchens and slovenly habits are the main culprits in food poisoning.

 

Nevertheless, my favorite ice cream is the custard type: 2 yolks and ¼ c sugar for every cup of milk (or ½ c milk + ½ c cream).  Heat carefully to 185°F, constantly running the spatula along the bottom of the pan.  I use a silicon spatula, but the traditional method is to use a wooden one. Don’t go over 185ºF, or you’ll have sweet and creamy scrambled eggs.

 

Off heat, keep stirring till the temperature drops to 180°F.  Stir in vanilla or another flavoring, or add crushed fruit (making sure it was properly sweetened first).  Stir as it cools, then chill, then freeze.

 

To prevent a skin from forming, press some plastic wrap right onto the surface, or spoon some cream all over the top.

 

You can reduce the yolks to just 1 per cup of milk, or maybe 1½ per cup (i.e. 3 yolks for 2 cups milk).  I don’t think it’s rich enough with fewer yolks.  Some people use a bit of whole egg, but whites thicken at around 160°F and turn grainy by the time the mix reaches 185°F.  In my experience, grainy custards are invariably result from the inclusion of the whites.

 

[ea56]

John

your recipe sounds just like what my Grandma used to make. It really does make a splendid ice cream. I believe that heating the mixture first, then cooling it before freezing makes the finished ice cream extra creamy and smooth in texture.

And I agree, clean raw eggs and a clean kitchen shouldn’t result in any illness. Its just for some things cooking the eggs results in a better flavor. In the old days many recipes used raw eggs or raw egg yolks in recipes high in sugar or acid. Sugar is acid, and acid “cooks” protien, like eggs or fish. Hence lots of old time recipes for frostings included a raw egg yolk, and of course Ceviche is raw fish marinated in lemon ot lime juice, which in a way cooks the fish. If you add sugar to raw eggs yolks and don’t beat the mixture right away the sugar will begin to “cook” the egg yolks and they will begin to solidify.

Eddie

 

[michaelman2]

Yep, just get the EggLand Best eggs...

I keep a very clean kitchen and I still would rather be as safe as possible when using raw eggs.

The EggLand eggs are NOT pasteurized, they come from very clean and ultra safe, controlled conditions. Unlike some farms where certain bacteria are more prevelant on their eggs.

I have cooked the ice cream mix before freezing in the past. However as Hans mentions and I have experienced for years.. the raw eggs do add something special to the finished ice cream and I have never become ill or sick nor has anyone to whom I served the ice cream.

The cooked version of the recipe changes the flavor a bit, in my opinion. I like it cooked or non cooked and just got through eating a bowl a few minutes ago. I think for maybe nostalgic reasons I like the non-cooked version the best.

Rp, thank you again for the suggestion of the Zoom 3in1 oil.. this electric motor did not miss a beat. For a little motor that is over fifty years old and not used for 15 years, it works like a charm. I learned that I must upload the videos I did, to YouTube and then upload from there to AW. I’ll attempt this soon.

 

[michaelman2]

Videos

Videos of the ice cream freezer in action

http://https//youtu.be/O-1cz4gQXsE?t=39m33s

 

[michaelman2]

Another attempt

Not sure why the classic commercial video appears with my first attempt at a video. Unable to delete so here is another shot of the freezer in action.

http://https//www.youtube.com/watch?v=tqxs3TfNXec&feature=youtu.be

 

[michaelman2]

Video II

Ice cream is ready to ripen and I am about to pull the AC ...It is difficult to hear me speaking over the motor, however I am stating there was no hesitation or bogging in the motor. I was keeping a close watch to ensure I would know when to turn off the motor and allow the ice cream to harden/ripen.

http://https//www.youtube.com/watch?v=yCTS4aWD4w4

 

[mikael3]

Raw yolks and cooked yolks produce wildly different results, no doubt.  I prefer raw yolks in eggnog (although those are partially “cooked” by the alcohol), but I love the texture and richness of cooked yolks in a custard.  The final mix doesn’t really taste like eggs, for those who have never tried it.  Strange as it sounds, the whites, not the yolks, give that egg-y flavor to food.  For that reason boiled custard has a strong taste and smell of eggs—it’s made with whole eggs, and it’s always grainy.  It’s much better if you divide the milk and cook the white and yolks separately, whites to 160°F and yolks to <strong>185°F. </strong>

 

[mikael3]

BTW, the videos are not showing up in the links.

 

[michaelman2]

Videos

Don’t know why you are having a problem with the videos playing. I click on them and they play immediately. They are a bit short and not exciting, however it may bring some memories to some with the sound of the motor.