39
• Only add alcohol once the ice-cream maker is running and
the preparation is already half frozen.
• We advise you to prepare the ingredients before taking the
bowl out of the freezer so that the bowl will be as cold as
possible on start-up.
• On start-up, any preparation poured into the cooling bowl
must be liquid. Do not use stiff ingredients like whipped
cream or already frozen liquids to prepare the ice cream.
• Plan your ice-cream or sorbet making the previous day.
Some recipes require the ingredients to be chilled for a mini-
mum of 12 hours in the refrigerator, before transferring to
the ice-cream maker for freezing.
• Some recipes require the milk to be heated to just below
boiling point, then it is whisked into the beaten eggs and
sugar, similar to making homemade custard. The mixture is
then returned to the heat, stirring constantly, until it thickens
slightly and forms a film over the back of a wooden spoon.
Do not let it boil or the mixture will separate. If the mixture
curdles at any stage during preparation it can be processed
in a blender or food processor for one minute, to make it
smooth.
• When making ice cream hygiene is of the utmost importance.
Make sure that the ice cream maker is thoroughly clean, es-
pecially the parts that come in contact with the mixture,
and all the equipment and utensils used when preparing
the mixture. Always use fresh ingredients that are within
there best before date, especially eggs, milk and cream.
• Add additional ingredients like chopped chocolate or chocolate
chips , finely chopped nuts, raisins, through the lid aperture
halfway through preparation when the mixture just starts
to freeze. If the pieces are too large they may obstruct the
paddle from turning.
STORING & SERVING
• Ice-cream and sorbet tastes best when freshly made, and
will lose its texture and fresh flavour if kept too long.
• It is normal for homemade ice cream to harden on storage
and the texture is different from the original soft, spoonable
consistency. To make serving stored ice cream easier, remove
from the freezer about 5–10 minutes beforehand and store
in the refrigerator to allow it to soften slightly. Remember
sorbets defrost quicker than ice-cream.
EN
