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CONSEJOS Y SUGERENCIAS
n Las preparaciones de helado que contienen una proporción alta de
azúcar, de materias grasas o de alcohol requieren más tiempo para
solidificarse o pueden que no se pongan firmes.
n Añadir alcohol únicamente cuando el aparato funciona y la preparación
ya está solidificada a medias.
n Le recomendamos preparar los ingredientes antes de retirar el tazón del
congelador (para que el tazón esté tan frío como sea posible
inicialmente).
n Al poner en marcha, toda preparación vertida en el tazón congelador
debe estar líquida. No utilizar ingredientes firmes como crema batida o
líquidos ya helados para preparar el helado.
n Prepare la víspera y conserve en el refrigerador las preparaciones que
requieren una cocción previa (mínimo 12 horas).
RECETAS
HELADO DE VAINILLA
250 ml de leche entera (35% de materia grasa), 100 g de azúcar, 2 huevos
(calibre 60), 450 g de crema líquida (30% de materia grasa), 1 cucharaditas
de extracto de vainilla.
n Caliente la leche en una cacerola pequeña batiendo al mismo tiempo los
huevos y el azúcar en un tazón aparte.
n Vierta lentamente la leche caliente sobre los huevos y el azúcar
mezclados, revolviendo al mismo tiempo.
n Vierta todo en la cacerola y caliente la mezcla sin dejar hervir, revolviendo
al mismo tiempo hasta que comience a espesar y tome la consistencia
de una crema inglesa ligera.
n Deje enfriar a temperatura ambiente. Añada la crema y el extracto de
vainilla mezclando.
n Ponga en el refrigerador (mínimo 12 horas)
Variantes:
n Disolver 2 cucharaditas de café instantáneo en la preparación caliente.
n Reemplazar la vainilla por 2 cucharaditas de jarabe de menta.
IFU_KR_ICE-CREAM-MAKER_GVS1-GVS2_Mise en page 1 28/03/11 15:32 Page40
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