13
6. CLEANING AND MAINTENANCE
Before cleaning the ice cream maker, make
sure that the appliance is unplugged and
dismantle it.
Clean the base
(8)
, the bowl
(7)
, the lid
(4)
, the shaft
(5)
and the mixing blade
(6)
in warm soapy water, rinse and dry all the
pieces thoroughly before reassembling
them. These pieces are not suitable for
dishwashers.
Clean the motor
(2)
of the ice cream maker
with a damp cloth. Do not use detergents
or abrasive products to clean it.
Do not immerse the motor in water or in
any other liquid.
•
Make sure that the sugar has dissolved
into the mixture and that all the
ingredients have been mixed together
properly.
•
Use fresh fruit. Wash it, remove the peel,
pips, cores, etc, and chop it into very
small pieces.
•
Use 100% natural fruit juice to ensure
maximum flavour.
•
It is advisable for the ingredients which
are going to be mixed to be at less than
10ºC.
8. RECIPES
Lemon sorbet
Ingredients:
Juice of 6 lemons
290g sugar
435ml water
The ice cream should have a smooth
consistency. If you would like the ice cream
to have a firmer consistency, put it in the
freezer for ½ to 1 hour until it is thoroughly
frozen.
Store the ice cream in a well-sealed plastic
container so that the smells from the
freezer do not affect its flavour.
7. TIPS FOR FIRM ICE CREAM
Preparation:
Grate the rind of 5 lemons and squeeze
the six lemons. Leave the sugar to dissolve
in hot water for 10 minutes and add the
grated lemon rind. Add the juice from the
lemons and leave to cool. Pour the mixture
into the ice cream maker and turn it on for
30 minutes. Once the ice cream has been
made, put it in the freezer for half an hour.
Strawberry sorbet
Ingredients:
435g strawberries
90g sugar
145ml water
½ spoonful of lemon juice
Preparation:
Wash the strawberries and remove the
stalks. Mix all the ingredients together.
Bring the water to the boil and add the
sugar. Boil the water until all of the sugar
has dissolved. Leave the syrup to cool a
little. Pour the lemon juice and the syrup
onto the strawberry puree. Put the mixture
into the ice cream maker and turn it on for
30 minutes. Then put the final mixture into
the freezer for half an hour.
Vanilla ice cream
Ingredients:
180ml milk
180ml whipping cream
1.5 opened vanilla pods
4 egg yolks
65g sugar
Preparation:
Bring the milk to the boil with the whipping
cream and the vanilla pods and leave to
cool. Beat the egg yolks with the sugar
until it changes colour and doubles in size.
Scrape out the inside of the vanilla pod and
add it to the milk. Bring to the boil and add
the egg yolks. Pour the mixture into the ice
cream maker and turn it on for 30 minutes.
Once the ice cream has been prepared in
the ice cream maker, put the mixture into
the freezer for half an hour.
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