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Anleitung Zusammenfassung
Read the user manual carefully before you start.This booklet contains a wide range of recipes and many photographs and suggestions. We have also included sugar-free recipes for diabetics. Use this booklet to discover how easy it is to prepare the most delicious ice cream at home with your ice cream maker. 1.0.1 Ingredients and utensils Make sure you have all ingredients and utensils close at hand when you start to make ice cream. It is important that the ice cream maker and the utensils are clean and dry to prevent bacteria in the ice cream.To prepare ice cream, you need a blender, a food processor or a mixer and a nylon sieve or strainer.You get the best results if you follow the recipes in this booklet. If you want to use a recipe from another source, look for a similar recipe in this booklet and use the quantities in that recipe. 2 Ingredients 2.0.1 Eggs The recipes are based on eggs weighing 55-60 grams/2.2-2.4oz (class 4). Egg yolks improve the texture of ice cream and give it a richer and smoother taste. Egg whites directly from the refrigerator are hard to process.Therefore, take eggs out of the refrigerator several hours before use. Most creamy ice creams made with egg yolk are prepared without cooking the ingredients. If you have doubts about the freshness of the eggs, you can cook the ingredients as described under vanilla ice cream. Do not overcook the mixture to prevent it from curdling. If the mixture curdles, use a blender, a food processor or a mixer with blender bar to smoothen it. Mix the mixture for approximately 30 seconds.You can also add 100ml (3.3fl.oz) cold cream to cool the mixture. Use a mixer or whisk to beat the mixture while you add the cold cream. ETip: Some recipes only require egg yolks.The remaining egg whites can for instance be used to make a Siberian omelette or meringues. Most cookery books suggest suitable recipes. 2.0.2 Milk/yogurt/cream cheese You can use both pasteurised and sterilised milk. The choice of whole milk or low-fat milk is a matter of personal taste. Ice cream will taste creamier if you use milk with a higher fat content. If you want to make ice cream with yogurt or cream cheese, do not cook these ingredients. Add the yogurt or cream cheese after the mixture has cooled down. 2.0.3 Cream Always use chilled cream. If the recipe calls for ‘whipped cream’, stop whipping when you have obtained a yogurt-like consistency.This makes it easier to mix the cream with the other ingredients.When the room temperature is high, we advise you to chill the beaters and the bowl in the fridge before you start to whip the cream. The fat content of the cream influences the consistency of the ice cream. Use of cream with a higher fat content results in creamier and richer ice cream. 2.0.4 Sugar Use caster sugar, as it dissolves more easily.You can also use icing sugar, brown sugar or honey. grind coarse granulated sugar in a blender or food processor before use. A too low sugar content has an adverse effect on the texture and consistency of the ice cream. juice before you puree them. If you want to add pieces of fruit to the ice cream mixture, sprinkle them with some sugar to prevent ice crystals from forming inside the fruit pieces during the freezing process. 2.0.6 Alcohol and keep it in a tightly sealed bottle in the refrigerator. 2.0.8 Preparation time The recipes state the average preparation time. The actual preparation time may vary, depending on: ENglISH If you add too much sugar, it takes longer for the Ice cream mixtures that contain alcohol must be the initial temperature of the ice cream ice cream to set to the desired consistency.You processed longer, as this ice cream takes longer mixture canalsoreplacepartofthesugarbydextrose tofreezethanicecreamwithoutalcohol.Unless (grape sugar). If the recipe requires 100g the recipe says otherwise, add the alcohol to the the room temperature the temperature of the cooling disc (keep it in (4oz) sugar, you can use 75g (3oz) sugar and 25g mixture in the ice cream maker 5-10 minutes the freezer for 18-24 hours). (1oz) grape sugar instead. grape sugar prevents before the ice cream is ready. The preparation time is longer when the crystallisation of the sugar, especially in sorbets. temperature of the mixture and/or the 2.0.7 Syrup room temperature is higher.You get the best 2.0.5 Fruit To make approx. 300ml (10fl.oz) syrup, you need: results when you cool the mixture in the Fresh fruit makes the tastiest ice cream and is also nutritious. Fruit from a jar or a tin is also suitable. However, in that case make sure the fruit is well-drained before you puree it. Also 1 stainless steel pan refrigerator before you pour it into the ice 1 wooden spoon cream maker.The preparation time also depends 200ml (6.6fl.oz) water and on the quantities and the ingredients used in the 200g (7oz) caster sugar recipe. Ice cream that increases greatly in volume, reduce the amount of sugar by 25g, depending To make 450ml (15fl.oz) syrup use: such as straw...