Catler BM 700, User Manual

Page: 53 / 60

53
RECIPES
ICE CREAM
When the ice cream programme is complete, the ice cream will have the consistency of
whipped ice cream. If you prefer a stiff er consistency, transfer it to an airtight container and
place in the freezer for half an hour.
BASIC RECIPE FOR VANILLA ICE CREAM
Ingredients for about 300 ml
Ingredients
200 ml cream
50 ml milk
seeds from ½ vanilla pod (or 1 tsp vanilla extract)
2 egg yolks
40 g caster sugar
Preparation
1. Let the ice cream container chill in the freezer for about 16 hours.
2. Whisk the egg yolks with sugar until smooth.
3. Pour the milk with vanilla in a medium saucepan. Heat until the milk begins to boil slightly.
4. In small batches, whisk the milk into the egg yolk mixture.
5. Pour the mixture into a clean saucepan and heat, stirring constantly, until the mixture
begins to thicken and adhere to the wooden spoon.
6. Let the mixture cool and then place it in the refrigerator.
7. In a bowl, whip the cream until it is fl uff y. Then whisk in the egg yolk mixture.
8. Place the adapter on the drive shaft in the interior of the bread maker and insert the
cooled container and the mixing paddle.
9. Select programme No. 15 and set the preparation time to 25 minutes. Run the
programme.
10. As soon as the paddle starts to turn, carefully pour the mixture into the container.
11. Close the lid of the bread maker and let the programme fi nish.
12. Serve the fi nished ice cream immediately or transfer it to an airtight container and place in
the freezer for half an hour before serving.
13. The fi nished ice cream can be stored in the freezer for up to 1 week.
Warning: Always use protective kitchen mitts or a cloth when handling the cooled container
to prevent frostbite. Never touch the cooled container if your hands are wet.