Manual Severin EZ 7404 (page 13 of 80) (English, German, Dutch, Danish, French, Italian, Polish, Portuguese, Swedish, Spanish, Finnish)

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∙ It is also possible to place the entire

ice-cream bowl with the ice-cream into a

freezer, but only for a short while. Do

not leave the ice-cream in the freezer

for more than 30 minutes while still in

the bowl, since the ice-cream might

freeze onto the wall of the bowl, causing

damage.

Hints

∙ All warm or hot mixtures should be

allowed to cool down in a fridge before

they are put into the ice-cream bowl.

∙ Food aromas are generally stronger

before chilling; likewise, sweetness is

reduced when the food is frozen.

∙ Sugar may be replaced by artiﬁ cial

sweeteners.

∙ When using yoghurt, any excess water

should be drained off ﬁ rst.

∙ Nuts, fruits and other ingredients should

be chilled before use, and only added to

the ice-cream 1 - 3 minutes before the

preparation is ﬁ nished.

∙ All ingredients that do not require prior

cooking or heating are best prepared in

an electric blender to increase the volume

of the mixture.

∙ When using eggs in a recipe, it is

advisable to heat up the mixture in order

to eliminate any bacteria.

∙ The taste of sorbets (fruit ice-cream)

largely depends on the ripeness and

sweetness of the fruit used.

∙ For longer-term storage of the ice-cream

in a freezer, it should be put in a suitable

air-tight container.

∙ As ice-cream is being made, the volume

of the mixture increases. The maximum

ﬁ ll capacity of 1 litre must therefore not be

exceeded.

Recipes

Below you will ﬁ nd several recipes for various

ice-cream dishes.

Additional recipes are available here:

or under the following link:

www.severin.de/Service/Rezepte

French vanilla ice-cream

Ingredients:

3 eggs

100 g sugar

180 ml milk

250 g cream

1 vanilla pod

1 sachet vanilla sugar

Preparation:

∙ Beat the eggs and the milk together in a

large saucepan, using a hand blender.

∙ Add the sugar and the contents of the

vanilla pod and heat up the mixture over

a low ﬂ ame while stirring constantly, until

it has thickened (about 10 mins.). The

consistency should now be such that it

coats the spoon evenly.

∙ Chill the mixture, and then add the cream

and the vanilla sugar.

∙ Blend together thoroughly and chill

overnight.

∙ Now follow the standard instructions in

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Severin EZ 7404 Manual

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