Ten years old and still impressed!

My wife and I have the six-quart electric model that was purchased in 1993 and we still love it. We routinely make ice cream for birthdays and other special events for both family and friends. The machine still performs without fail.

The one thing that you must remember is to pre-soak the pine bucket. I position a garden hose into the bucket and turn on the water just enough to keep the water level at the water escape hole. After approximately two hours of this, the wood expands and makes a tight seal between each of the pine slats forming the body of the bucket.

Typically I make ice cream out doors (or in the garage), but I have made it in the kitchen sink (during winter); however, the noise level from the electric motor is quite high for the 15 - 25 minutes it takes to freeze the cream mixture.

After the stainless container and plunger is inserted into the bucket, position the motor over it. If the top of the plunger is not properly fitted into the motor gear, it will not be possible to secure the motor housing to the bucket.

Add alternating layers of commercial ice and rock salt in the bucket until the level of salt and ice is at the top of the bucket. Plug in the motor. Continue to add ice and salt as necessary.

Once the cream mixture is firm, the motor will stop. I immediately unplug the motor from the outlet. If I do not plan to serve the ice cream until later, I wrap the top portion of the bucket with an old towel.

After the ice cream has been made, I always rinse both the interior and exterior of the bucket thoroughly with fresh, clean water to ensure there is no salty residue left over.