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TTRROOUUBBLLEESSHHOOOOTTIINNGG
GGUUIIAA PPAARRAA LLAA RREESSOOLLUUCCIIÒÒNN DDEE PPRROOBBLLEEMMAASS
MMyy iiccee ccrreeaamm
ttuurrnneedd oouutt
ssoofftt oorr
rruunnnnyy
..
Home-made ice cream traditionally has the
consistency of a thick milkshake. If you prefer a firmer
consistency, you can:
Remove the dasher and place the lid and lid cap on the
mixing canister. Place upright in the freezer to harden.
Another option is to leave the canister in the wooden buck-
et, remove dasher, add cap and add more ice to the salt-ice
mixture. Cover with a towel and let sit until the ice
cream is firm.
For fluffier ice cream, once the electric motor has
finished churning, you may remove it and use the hand
crank to churn the ice cream to the desired consistency.
The richer the cream you use, the richer the ice cream will
be. Heavy whipping cream is suggested for the creamiest,
smoothest ice cream. Milk can also be substituted for
cream but will alter the texture and taste of the ice
cream. You might also consider using a combination of milk
and cream for healthier ice cream.
Recipes that call for alcohol may inhibit the freezing
process. If you are using an ice cream recipe that calls for
alcohol, vanilla or peppermint extract (which contain
alcohol), it is best to add it during the last few minutes of
the freezing cycle.
Pay close attention to the amount of rock salt used
during the making of your ice cream. Using too little
salt may inhibit the freezing of your ice cream mixture.
Read the instructions in the section titled
To Make Ice
Cream
beginning on
ppaaggee 44
for more details.
TThhee tteexxttuurree
ooff mmyy iiccee
ccrreeaamm iiss ttoooo
hhaarrdd oorr
ggrraaiinnyy..
A hard or grainy ice cream texture may be due to one of the
following causes:
Be sure that once you start churning your ice cream, you
DDOO NNOOTT
sto
p. Stopping for any length of time while
churning can cause large ice crystals to form in the mixture,
which will give your ice cream a grainy texture.
Pay close attention to the amount of rock salt used during
the making of your ice cream. Adding too much salt can
cause the mixture to freeze too quickly, which may lead to
the formation of ice crystals in your ice cream. Read the
instructions in the section titled “
To Make Ice Cream
begin-
ing on
ppaaggee 44
for
more details.
TThhee ssaalltt
wwaattee
mmiixxttuurree
lleeaakkeedd oouutt ooff
tthhee wwooooddeenn
bbuucckkeett..
Before using the ice cream maker, it is necessary to soak the
wooden bucket in water for at least an hour and a half. This
allows the wood to expand and prevents leaks. To do so,
simply fill up the bucket (about 2/3 full) and let it sit in the
sink or other water-safe area for an hour and a half. Pour out
the water and the bucket is ready to use!
EEll hheellaaddoo
qquueeddaa
ddeemmaassiiaaddoo
ssuuaavvee oo
ddeerrrreettiiddoo..
El helado casero usualmente tiene una consistencia muy suave.
Si prefiera una consistencia más dura:
Remueve la agitadora y coloque la tapadera del bote y el
tapón de la tapadera del bote. Póngalo en un recipiente
para congelar y refrigérelo durante una o dos horas.
Deje el bote en la cubeta de madera. Remueve la agitadora,
y coloquela tapadera del bote y el tapón de la tapadera del
bote sobre el bote. Agregue más hielo, cobre y deje
durante una o dos horas.
También puede incorporar la unidad de la manivela manual y
girarla hasta que el helado tenga la con sistencia deseada.
Mientras más espesa sea la crema que usted use, el helado
será más cremoso. Se sugiere usar doble crema batida, a fin
de obtener el helado más suave y cremoso. También se
puede utilizar leche en lugar de crema, pero la textura y el
sabor del hela do pueden cambiar. Asi mismo, puede con-
siderar usar una combinación de leche y crema para obtener
un helado más saludable.
Tome nota de que al usar alcohol o extracto de vainilla, es
mejor agregarlo al final. El alcohol que contiene el extracto
de vainilla retardará la veloci dad de endurecimiento del hela-
do. Es mejor agre gar el alcohol o el extracto de vainilla a la
mezcla cuando la máquina para hacer helado haya gira do
ya por lo menos unos 20 minutos.
Tenga cuidado con las proporciones de sal y hielo en la
cubeta de madera. No agregar bastante sal se puede
impedir el congelamiento del helado. Lea las instruc
ciones en la sección
Para Hacer Helado
de las
ppáággiinnaass 44 aa
llaa 66..
LLaa ccoonnssiisstteenn--
cciiaa ddeell hheellaaddoo
eess mmuuyy
eessppeessaa oo
ggrruummoossaa
.
Una vez que haya empezado batir la mezcla, no se debe
parar. Parar durante el proceso de congelamiento se puede
causar que formen cristales grandes de hielo dentro
de la mezcla.
Tenga cuidado con las proporciones de sal y hielo en la
cubeta de madera. Agregar demasiada sal se puede oca
sionar que la mezcla se enfríe muy rápido y cristales de
hielo se pueden formar en la mezcla. Lea las instrucciones
en la sección
Para Hacer Helado
de las
ppaaggiinnaass 44 aa
llaa 66
.
L
as recetas que no requieren cocimiento se hacen mejor
con una batidora o licuadora eléctricas, que suavizan la
mezcla y aumentan su volumen.
AAgguuaa ssee
eessccaappóó ddee llaa
ccuubbeettaa ddee
mmaaddeerraa..
Antes de usar el congelador para helado, agregue agua dentro
de la cubeta de madera (a llenarla hasta 2/3 aproximadamente)
y déjela durante una hora y media. Esto dará tiempo para que
la madera se hinche, de manera que durante el proceso de con-
gelamiento no haya fugas de la mezcla de sal y hielo.
10


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