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Unold 48808 Manual

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18
RECIPES: GENERAL INFORMATION
In the following you find some general
information for the preparation of ice cream as
well as some basic recipes. You will find a lot of
good cooking books in good bookstores. Please
adapt the quanti-ties always to the maximum
filling quantity of the ice bowl.
The ice cream smells best when it is fresh.
Homemade ice cream does not contain any
conserving agents and is thus provided for
immediate use.
If you want to store the ice cream for some
time, you should add 20 g ice cream base
which avoids the formation of big ice crystals.
In Germany the ice base (Eisbasis) is available
under the following address in Germany:
Hobbybäcker-Versand - Inge Pinzer
Am Mühlholz 6 – 89287 Bellenberg
Tel. 0 73 06/92 59 00 - Fax 0 73 06/92 59 05
Internet: www.hobbybaecker.de
Only use ripe fruits for fruit ice cream.
Fruit pieces or berries should be added at the
end of the freezing procedure.
Only use very fresh eggs.
You can replace milk by cream or cream by
milk.
The more cream is used, the softer the ice
cream will be.
Sugar can be replaced by honey, syrup or
sweetener (not in case of soft ice cream).
Milk can be replaced by soy milk.
If you want hard ice cream, put the mass for
about 15-30 minutes into the freezer before
filling it into the ice cream bowl, or just select a
longer freezing time.
The ingredients must be well cooled before
filling them into the ice cream bowl. The cooler
the ingredients, the shorter the preparation time
(15 bis 30 minutes).
Ice will loose taste and quality if stored too
long.
To conserve the ice cream for a certain time,
do not leave it in the removable bowl of the ice
machine, but fill it into an adequate freezing
box with lid.
Ice cream can be stored for a short time in the
freezer.
Use the homemade ice cream within one week.
Melted ice cream should be used immediately
and should not be frozen again.
SOFT ICE CREAM
Basic recipe soft ice cream
375 ml cream, 80 g honey, 2 egg yolk, 1 egg,
1 pinch of salt
Mix all ingredients and prepare ice cream in the
ice cream maker. Sesaon to taste with liqueur,
chocolate chips etc.
Vanilla soft ice
375 ml cream, ½ sliced vanilla pod, 80 g honey,
1 egg yolk, 1 egg, 1 pinch of salt
Cook cream, vanilla pod and honey the day
before and let it cool down.
Mix all ingredients and prepare ice cream in the
ice cream maker.
Chocolate soft ice
375 ml cream, 40 g milk chocolate, 40 g dark
chocolate, 1 egg yolk, 1 egg, 1 pinch of salt
Heat cream and chocolate the day before and
let it cool down in the refrigerator. Add eggs and
salt immediately before the ice preparation.
Raspberry soft ice
375 ml cream, ½ tsp vanilla sugar, 80 g honey,
1 egg yolk, 1 egg, 1 pinch of salt, 175 ml
mashed raspberries
Mix cream, vanilla sugar and honey. Add mashed
raspberries, eggs and salt immediately before
the ice preparation.
… 18 …


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