Leaving your ice cream maker out without proper cleaning and sanitation will not only ruin the next batch of ingredients you pour into the machine. But destroy the device altogether, especially when you forgo maintenance and clean-up on a regular basis, is simply not acceptable. Washing and rinsing right after use should be a running policy that every person using the device should follow to make sure that the machine stays safe and efficient to use for as long as its intended life cycle, or even longer. Leaving as much as a few drops of the dairy mixture inside an ice cream maker regardless of whether you are using a commercial or a home ice cream machine creates the perfect environment for nasty bacterial growth. To prevent this and any further damage to your beloved ice cream maker, you need to follow a strict yet simple cleaning regimen: empty, flush, disassemble, soak, dry, and re-assemble/store.
- First, empty the used ice cream maker of its contents. Make sure that most if not all residual ingredients are drained out.
- Flush the machine by pouring cold water through the machine as many times as it would take until the water that comes out of it comes out clear. Rinse with hot water and then again with a hot, soapy solution created from mixing dish soap and hot water. Most commercial ice cream machines have a wash cycle. Home machines, with less complex mechanisms, are a lot easier to rinse, flush and wash.
- Take the machine apart as instructed in the manual for more thorough cleaning and soak and scrub all detachable parts, making sure to remove all remaining ice cream residue. You can also soak parts in bleach to kill bacteria further.
- Leave the parts out to dry and reassemble or prepare for storage until the next use.
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