617944

Sage BCI600UK - the Smart Scoop Manual

31
Zoom out
Zoom in
Previous page
1/38
Next page
30
PAge heAder.....
ICE CREAMS FROM SAGE
SALTED CARAMEL ICE CREAM
Makes approximately 1 litre
INGREDIENTS
1 ½ cups milk
7 egg yolks
1 cup white sugar
3 tablespoons water
1 ¼ cups pouring cream
1 teaspoon fine sea salt
METHOD
1. Place milk into a medium heavy-based
saucepan. Heat until milk just starts to
simmer.
2. Meanwhile beat egg yolks until pale
and thickened. Once milk is hot, slowly
whisk the milk into the eggs. Set aside.
3. Combine sugar and water in a saucepan
and stir over low heat until the sugar
has softened and started to dissolve.
Increase heat to a medium-high heat,
brush down sides of saucepan to
dissolve any sugar crystals and cook
without stirring until the toffee starts to
turn a rich golden colour. Remove from
heat and carefully pour in cream.
Note: Mixture may splatter at this
stage.
4. Return mixture to a low heat and stir
until any lumps have dissolved. Add
egg mixture and salt and cook, stirring
until mixture coats the back of a
wooden spoon (see tips for better ice
cream making.).
5. Pour mixture into a heatproof bowl,
cover and refrigerate until well chilled.
6. Once chilled pour into ice cream bowl.
Set ice cream maker to desired setting
and churn.
7. Once mixture is frozen transfer to a
freezer safe container and freezer for up
to 1 week.
HONEY ICE CREAM
Makes approximately 1 litre
INGREDIENTS
2 cups pouring cream
1 cup milk
6 egg yolks
½ cup good quality honey
METHOD
1. Place cream and milk into a medium
heavy-based saucepan. Heat until
mixture just starts to simmer.
2. Meanwhile beat egg yolks and honey in
a bowl until pale and thick. Once cream
mixture is hot, slowly whisk cream into
the honey mixture.
3. Clean saucepan and return mixture
back to a low heat. Stir constantly with
a wooden spoon until mixture has
thickened and coats the back of the
spoon (see tips for better ice cream
making.).
4. Pour mixture into a heatproof bowl,
cover and refrigerate until well chilled.
5. Once mixture is frozen transfer to a
freezer safe container and freezer for up
to 1 week.
… 31 …


Need help? Post your question in this forum.

Forumrules


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 Sage BCI600UK - the Smart Scoop 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 Sage BCI600UK - the Smart Scoop in the language / languages: English as an attachment in your email.

The manual is 1,73 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.

Others manual(s) of Sage BCI600UK - the Smart Scoop

Sage BCI600UK - the Smart Scoop Quick start guide - English, German, Dutch, French, Italian, Portuguese, Spanish - 96 pages


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