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• When storing your frozen dessert in the freezer, ensure that the container is air tight and
well sealed. This will prevent ice crystals forming. Putting a piece of baking or grease proof
paper directly over the top of the frozen dessert will also help with this.
note:
Do not place the ice cream bowl in the freezer.
• Frozen desserts are best eaten within 1 week of churning but can be kept for up to 2
weeks.
• If serving a dessert from the freezer it’s best to let the dessert sit at room temperature for
5-10 minutes prior to serving.
tips for making crème anglaise (custard base )
• Traditionally creamy textured ice cream is made from a crème anglaise, custard base.
Below are tips on achieving the prefect crème anglaise time after time.
• Make sure all ingredients are fresh.
• Eggs are best at room temperature for making a custard base. Recipes are based on min
mass 59 g eggs.
• Ensure that you measure all your ingredients first and have them ready before you start to
cook.
• Either use a wire whisk or electric hand beater, beat eggs yolks and sugar until they are
pale and thick.
• Use a heavy bottom saucepan when cooking crème anglaise.
• When heating the cream/milk you don’t want to boil it. A good guide to know when to
remove the cream/milk from the heat is when little bubbles start to form around the edge of
the cream/ milk.
• While the cream/milk mixture is heating start to beat the sugar and eggs. Waiting to do
this after the cream/milk mixture has heated may cause the cream/milk to overheat and
separate.
• Ensure that the mixture is constantly stirred with a wooden spoon until it thickens. A flat
bottom wooden spoon works best. To test using the back of the spoon, coat the spoon in the
crème anglaise. Run your finger through the mixture on the back of the spoon. If the finger
mark stays then the mixture is thick enough. Remove mixture immediately.
• If the mixture separates or curdles then heat is too high. If the mixture separates you will
need to start again.
• Do not leave crème anglaise unattended while cooking.
• Crème anglaise will take 5 - 15 minutes to thicken depending on quantities etc.
• Always allow the mixture to cool at room temperature stirring occasionally to release heat
until there is no visible steam coming from the mix. Once cooled then refrigerate until well
chilled.
• Place a piece of plastic wrap directly on top of the creme anglaise to prevent a skin for
-
ming on top.
• To cool the mixture quickly it can be put in a metal bowl and then into an ice bath and
stirred constantly until well chilled.