| For a century and a half, since a woman in New York invented the hand-crank freezer, making ice cream has been an American family value. Mom blended the ice cream mixture; Dad filled the maker's wooden tub with ice and rock salt to achieve the below-freezing temperature needed to produce smooth confections; kids clamored to turn the crank; and everyone happily consumed big bowls of ice cream as a reward. This family-bonding activity remains as vibrant today as it was through a century-and-a-half of "progress." With various ice cream, frozen yogurt, and sherbet recipes included, this old-fashioned White Mountain ice cream maker maintains the tradition. Only the use of modern stainless steel for the freezer can and dasher distinguishes this rugged maker from the one earlier generations enjoyed. And years from now it will still be used, knitting together a family's history. --Fred Brack From the Manufacturer  | Enjoy a sweet treat! Bring back memories and create new ones by cranking the old-fashioned way. You’ll savor the flavors and the stories when you make ice cream with your family and friends. Great for parties, family get-togethers, and warm summer days, the large 6-quart hand-cranked ice cream maker is the life of any party. At a Glance - New England white pine bucket
- Corrosion-resistant, cast-iron, triple-action dasher
- Three-gear drive hand-cranked system
- Steel inner bucket
- Makes 6 quarts of ice cream in 30 to 45 minutes
- 5-year limited warranty
- Recipes included
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Features - Bucket: The wood bucket is crafted of select pine from New England and bound with strong galvanized hoops and electroplated fittings to ensure lasting stability.
- Canister: The tall canister design allows the ice cream to come in close contact with the ice and rock salt making it freeze faster. Our canister is manufactured of heavy-duty stainless steel that will provide years of ice cream making service.
- Dasher: The patented dasher system is constructed of heavy-duty cast iron and is electroplated for lasting durability. It will never warp out of shape like plastic dashers are prone to do. And the beech wood blades are self-adjusting to ensure uniform scraping of the ice cream mixture on the canisters interior sidewall.
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Bucket | 
Canister | 
Dasher |
The White Mountain Experience | | The White Mountain Experience started in the 1850s.
Founded in 1853, we’ve always been about making good times happen right at home with ice cream you make yourself. The experience starts with the discussion--often the kids get their pick--of what flavor ice cream your family wants to make. Vanilla with bittersweet chocolate chips or maybe peach made with orchard fresh peaches. Every delicious choice is limited only by your imagination. Just set up your White Mountain ice cream maker with ice and rock salt, and let the fun begin. Whether you’re cooling off a hot summer picnic or warming up a homebound winter weekend, the experience is one you can’t put a price on. Our secret is the triple-motion dasher.
At the heart of the White Mountain ice cream maker is a uniquely designed, twin-blade "dasher." The outer canister turns clockwise and the blades turn both clockwise and counter clockwise. That triple-motion action continuously folds the ingredient mixture from the outer walls back onto itself creating the smoothest and creamiest down-home ice cream ever made. |
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 White Mountain Means Great Ice Cream |
| Review Date: August 20, 2006 |
| Reviewer: sparksfly, |
I have owned a hand-cranked White Mountain 4-quart freezer for twenty-three years. All freezer parts have held up extremely well. White Mountain has a reputation for quality that has withstood the test of decades.
The day before you plan to use the freezer, fill the wooden bucket with water and let it stand overnight. This causes the wood to swell, so the process is neater the next day. Empty the bucket before you set things up to churn.
If you set the churn up on a sturdy plastic stepstool, churning will be easier ergonomically. Use the recommended ice-to-salt ratio and be sure to keep the bucket topped up. As you churn, make sure the drain hole in the bucket doesn't get blocked and the brine flows out freely, or you will have salty ice-cream. It is a good idea to put the whole contraption in a shallow plastic basin to catch the brine, because the brine that drains out will murder grass, corrode metal, and stain some wooden surfaces. Churn slowly until the crank will not budge. The best way to do this is to have a small person sit on a folded towel on top of the churn while folks take turns cranking. After the ice cream is firm, remove the dasher, replace the lid, and put a cork in the hole in the lid. (You may have to buy your own cork.) Drain off as much brine as you can without letting brine slip in through the edge of the lid. Add more of the ice-and-salt mixture, mounding it over the top of the bucket. Cover with the towel and let the ice cream "ripen" for a little while in a cool place.
After serving, put any leftovers in a plastic box in the freezer. If you want to reclaim some of the salt for future use, you can turn the slurry in the bucket out slowly onto several sheets of newspaper, letting the water run off. Let the salt dry thoroughly in the sun. It is important to wash all parts of the churn thoroughly within a few hours of using them, since the salt slurry is highly corrosive.
Kids love the whole process - I frequently tease them into sharing the cranking duties by telling them they may not have any ice cream unless they help.
My favorite flavor is peanut butter! Closely followed by mint-chocolate-chip, Butterfinger, peppermint, peach, strawberry, Heath Bar crunch.... |
Perfect Family Activity
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| Review Date: August 4, 2003 |
| Reviewer: , Virginia Beach, VA |
| I purchased this model for my husband's birthday recently and I have to say it was perfect! We have used it several times since then and everytime I have been amazed with the workmanship that has gone into creating this mixer. It is rare that you find things well built these days. Most companies cut corners by using cheap materials, but not White Mountain. The wood base is solidly constructed and the parts appear as if they will last for many years to come. I will say that if you are looking for a "quick fix" you will probably prefer to go with one of the electric models. If, on the other hand, you do prefer the nostalgia that goes along with this product and are willing to work for your treats then this will be perfect. If you ask me, I think our children today have lost sight of working for what you want and maybe this will be a small yet fun way of helping them learn that lesson! Okay, maybe I went a little far with that last comment, but it does make a little sense. |
I loved my White Mountain hand-cranked ice cream maker!
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| Review Date: August 2, 2007 |
| Reviewer: Gordon M. Wagner, Suburbia |
| I did eventually succumb to an electric El Cheapo model, but making your own ice cream with rock salt and ice in a White Mountain hand-cranked ice cream maker had its own special glory. I found the device to be well made and never had any issues with any part of it. Expect to do a fair amount of cranking, and expect things to get kind of messy. Keep in mind that rock salt is not kind to lawns, among other things. |
Old fashioned Ice Cream Dream
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| Review Date: July 25, 2006 |
| Reviewer: W. David Harless, Richmond, VA |
| Excellent equipment; bargain purchase; user-friendly; comprehensive instructions; easy clean-up; delicious ice cream; a real crowd pleaser; and a wonderful resource for a family or group activity. |
The best hand crank ice cream freezer out there.
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| Review Date: August 3, 2006 |
| Reviewer: Bon, Sacramento, CA |
This ice cream freezer makes the best homemade ice cream. I made the exact same recipe that I make in my old freezer and the texture comes out so much smoother and fluffier. Even after hardening it is easier to serve, not rock hard.
I bought this freezer to do ice cream demonstrations at two state historic parks and two living history groups. I had young visitors helping churn the ice cream while telling them about early ice cream making, ice harvesting and earlier versions of ice cream freezing. Unfortunately, I am not able to serve the ice cream to the public, but I served it to the other docents and one of them who seldom talks much came over to tell me it was the best homemade ice cream he had ever had, and his neighbor makes a lot of ice cream, but never with the consistency and texture like mine. I was asked to make it again for our next event.
I made a batch of chocolate ice cream at home it seemed as if I was eating frozen chocolate mousse.
I am looking forward to my next batch.
Be sure to rinse the bucket well and dry all of the cast iron pieces including the centering dimple in the bottom of the bucket and the crank case, salt is very corrosive and cast iron rust so easily. I rinsed it, but forgot to dry it, and with only two uses it is showing a bit of rust.
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