561735

Magimix GELATO CHEF 2200 Manual

12
Zoom out
Zoom in
Previous page
1/20
Next page
10
IMPORTANT NOTICE
l. The ice cream and sorbets produced in the Gelato Chef are a slightly soft, perfect for
eating, consistency. If you require a harder finished product then transfer the mixture to
a container and place it covered in a freezer for one to two hours.
2. You can use between 3/4 pint (400 g.) and 1 1/2 pints (800 g.) of unfrozen mixture,
depending on the recipe used; mixtures containing cream or egg whites will increase
substantially in volume during the freeze/churning process.
FOR BEST RESULTS
A firmer consistency will be achieved if the mixture is chilled before use and the button on
the body of the machine switched on for at least of 5 minutes to start cooling the bowl before
putting in the mixture.
RECIPES
VANILLA ICE CREAM (Custard Based)
Custard made with egg yolk and cream is the traditional base of many ice creams. Below is
the classic Vanilla Ice Cream, but if you omit the vanilla you can use the custard base with
many different flavourings and there are several examples in this booklet.
4 egg yolks - 4 oz (100 g) caster sugar – 1/2 pint (300 ml) milk – 1/2 pint (300 ml) double
cream – 2 teaspoons vanilla essence (or to taste)
Pour the milk in a saucepan and slowly heat it to boiling point. In a bowl beat the egg yolks
and sugar together and then still beating pour over the milk. Return the mixture to the pan
and stirring constantly heat it until the mixture forms a film over the back of a wooden
spoon. Do not let it boil or it will separate. Remove the pan from the heat, leave it until cold
then stir in the cream and vanilla essence.
(Mixture approximately 1 1/2 pints)
COFFEE PARFAIT
A parfait is another classic type of ice cream which is made by pouring a hot sugar syrup over
egg yolks The mixture is then cooled before cream and any flavouring is stirred in. These
instructions are for a coffee parfait, but it is equally good flavoured with freshly squeezed lemon
juice or with pureed cherries, either fresh or tinned, and a dash of cherry brandy.
3 oz (75 g) sugar - 4 egg yolks – 3/4 pint (450 ml) double cream - 2 tablespoons instant
coffee.
Pour the sugar and 4 tablespoons water in a small saucepan. Place it on the heat and stir
constantly until the sugar has dissolved. Bring to the boil and boil until you have a light syrup
(about 4-5 minutes), (230°F, 110°C). In a mixing bowl whisk the egg yolks, and whisking
continuously pour on the slightly cooled syrup. Whisk until it has amalgamated then leave until
it is cold. Dissolve the coffee in a tablespoon of water; stir it and the cream into the egg mixture.
(Mixture approximately 1 1/4 pints)
… 12 …


Need help? Post your question in this forum.

Forumrules
1

Forum

magimix-gelato-chef-2200

Reset search

  • I have lost my recipe book and instruction manual for my Gelato chef 2200 majimix icecream maker. Can you email me another one please Submitted on 8-5-2020 at 15:23

    Reply Report abuse


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Magimix GELATO CHEF 2200 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Magimix GELATO CHEF 2200 in the language / languages: English as an attachment in your email.

The manual is 0,23 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info